為何要煲乳鴿湯呢?
通常人們乳鴿的至愛食譜,
是燒乳鴿 或 滷水乳鴿,
但亦有人用乳鴿來煲湯水。
它有什麼作用呢?
它有滋陰及補肝腎的作用,
還可增加記憶力。
Why make pigeon soup?
People's favourite recipe for pigeon is roasted or brined.
But there are also using pigeons to make soup,
What does it do?
It can nourish the liver and kidneys and help memory
份量 Serving: 3 人 PPL
烹調時間 cooking time: 2 小時 10 分鐘 2 hr 10 min
詳細請查閱YouTube:
Detail on YouTube:
材料 - Ingredients:
5 個 ea (323g) 人參果 Pepino Melon
1 隻 ea (320g) 乳鴿 Pigeon
352g 豬𦟌骨 Pork shank bone
15g 豬𦟌肉 Pork shank
1/3 塊 pc 陳皮 Dried Tangerine Peel
1 片 pc 薑片 Sliced ginger
3000 ml 清水 Water
做法 - Method
1. 沖洗擦洗人參果外皮、乳鴿、豬𦟌骨和肉, 備用;
Wash the Pepino Melon, pigeon, pork bones and meat;
2. 人參果 先切成對半, 備用;
Cut the Pepino Melon into half;
3. 豬𦟌骨和肉 汆水;
Blanch the Pork shank bones and meat;
4. 清水放薑片，水沸騰後，放入乳鴿汆水1分鐘。
Put ginger slices in cold water, after boiling, blanch the pigeon for 1 min;
5. 3000ml 清水加熱至沸騰後，放入豬𦟌骨、肉、陳皮。
Boil the 3000ml water, then add pork bones, meat, and Dried Tangerine Peel;
6. 20分鐘後，放入乳鴿。
Put the pigeon in after 20 minutes of boiling.
7. 25分鐘後，放入人參果，轉小火。
Add Pepino Melon after 25mins and turn to low heat;
8. 30分鐘後，關火。留煲內 30分鐘。加熱10分鐘。
Turn off the heat after 30 minutes. Rest 30 min. Reheat for 10 min.
完成
Finish
鴿子，又名為“家鴿、鵓鴿，肉鴿、白鳳、飛奴”，起源於原鴿(Columba livia)
Pigeons, also known as domestic pigeons, pigeons, pigeons, pigeons, white phoenixes, and flying slaves, originated from the original pigeon (Columba livia).
野鴿、原鴿、家鴿是同一品種，所以它們可以互相交配繁殖。
Wild pigeons, pigeons, and domestic pigeons are of the same species, so they can breed with each other.
烏雞白鳳丸中的白鳳，就是鴿子。
The Bai Feng in Wu Ji Bai Feng Wan is the pigeon.
幼鴿，孵出不久，在4周內未換毛、未懂得飛翔的小鴿子，肉厚及嫩、富有營養、藥用價值高。
鴿肉所含的鈣、鐵、銅等元素及維他命A、B、E，比雞、魚、牛、羊肉含量高。鴿肉高蛋白含量24.47%，超過牛、豬、羊、雞、鴨、鵝，脂肪含量0.73%，比其他肉類低，所以是名貴、高級的滋補美味的營養品。
Young pigeons, soon hatched, young pigeons that have not moulted within 4 weeks, and are unable to fly. The meat is thick and tender, rich in nutrition, and has high medicinal value.
Pigeon meat contains calcium, iron, copper and other elements as well as vitamins A, B and E are higher than chicken, fish, beef, and mutton content. Pigeon meat has a high protein content of 24.47%, which exceeds that of cattle, pigs, sheep, chickens, ducks, and geese, and fat content of 0.73%, which is lower than other meats. Therefore, it is a valuable, high-grade nourishing and delicious nutritional product.
烹調方式 : 炸、烤、滷、炒、燜，燉湯。
Cooking method: Deep Fried, grilled, brined, stewed, make the soup
適宜進補人士: 年老者、體弱者、手術後、孕婦、兒童 Suitable for: The elderly, the infirm, after surgery, pregnant women, children 效用: 清熱解毒、生津止渴、 血虛體弱 、補肝壯腎、補血、滋補益氣、祛風解毒養顏 Utility: Clearing heat and detoxifying, promoting body fluid and quenching thirst, blood deficiency and infirmity, nourishing liver and strengthening kidney, nourishing blood, nourishing qi, expelling wind and detoxifying, beautifying
以下人士慎食: 心腦血管疾病、動脈硬化、高血脂、腎功能衰竭、胃熱、食積、易上火、痔瘡患者 The following people eat with caution: Patients with cardiovascular and cerebrovascular diseases, arteriosclerosis, hyperlipidemia, renal failure, stomach heat, food accumulation, easy to get angry, and hemorrhoids
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