Price is less than 100 thousand/piece, delicious no matter how you cook it

Pigeon meat is known to have many valuable nutrients. Doctor Huynh Tan Vu, Faculty of Traditional Medicine, University of Medicine and Pharmacy Hospital, Ho Chi Minh City, said that pigeon meat is considered a "super product" for health. Specifically, 100g of pigeon meat contains 142 kcal, 7.5g of fat, 17.5g of protein, 13mg of calcium, 237mg of potassium, and 307mg of phosphorus. In addition, pigeon meat is also rich in minerals and vitamins such as vitamin B12, selenium, folic acid, and riboflavin.

In traditional medicine, pigeons are not only food but also considered a medicine. Pigeon meat has many uses such as nourishing the kidneys, benefiting blood and qi, enhancing resistance, and stimulating digestion... These are important factors in maintaining and improving health.

According to a survey, on average a pigeon weighs from 300 to 400 grams. In the market, pigeon meat costs from 85,000 to 100,000 VND/kg. Thus, a pigeon costs less than 100,000 VND.

Moreover, pigeon dishes are very diverse and nutritious. Below are 3 new pigeon recipes that you can refer to cook for your family.

Pigeon stewed with taro

Ingredients: pigeon, yam, red apple, dried longan, medium dried black fungus, ginger, cooking wine, and basic spices.

1. Clean the pigeon, remove the organs and wash away the blood on the surface. You can blanch the pigeon in hot water to make the soup clearer and less fishy. When blanching the pigeon, add a small spoon of cooking wine to remove the fishy smell. After blanching, remove the pigeon and wash it with clean water.

2. Peel the yam and cut into large pieces. Soak the cut yam in water to prevent it from turning black. Soak the dried black fungus in warm water first, then tear it into small pieces, wash it and set aside.

3. Prepare a stew pot, put the processed pigeon into the pot, add enough water and boil over high heat. Once the water boils, skim off the foam, add sliced ​​ginger, red dates and longans, bring to a boil again and then reduce the heat to low and simmer. After the pigeon has been stewed for about 1 hour, add the soaked taro and wood ear mushrooms and simmer over low heat for 30 minutes.

4. Simmer until the pigeon meat is tender and the soup is milky white, then add an appropriate amount of salt to taste, simmer for a while and turn off the heat.

Grilled pigeon

Ingredients: pigeon, ready-made barbecue sauce package.

1. Clean the pigeon.

2. Add appropriate amount of water to dilute the baking ingredients and add a little salt. Marinate the pigeon for half an hour.

3. Preheat oven to 200°C and roast pigeon for 10 minutes.

4. Turn the pigeon over and roast for another 10 minutes.

Steamed pigeon with mushrooms

Ingredients: pigeon, fresh mushrooms, red apples, chopped ginger and green onions, basic spices.

1. Wash mushrooms, cut into small pieces, wash, core red apples, wash pigeon meat, cut into bite-sized pieces and marinate with spices.

2. Take the steamer tray and put the ingredients in.

3. Bring the steamer to a boil, place in a steamer tray and steam over medium heat for about 25 minutes.

4. Remove, sprinkle with chopped green onions, pour in hot oil and serve.

When preparing and eating pigeon meat, you need to note the following points.

• Buy fresh meat: Choose pigeons with pink skin, white fat and no strange smell. If the meat is dark or gray, it may not be fresh.
• Preliminary cleaning: The pigeon's feathers and internal organs must be cleaned before processing. Rinse the meat with water and can use diluted salt water to disinfect.
• Prepare spices: Pigeon meat goes well with spices such as onions, garlic, ginger, and lemongrass to reduce odors and enhance the flavor of the dish.
• Cooking time: Do not cook pigeon meat for too long because the meat will become dry and lose its nutritional value. The ideal cooking time is 20-30 minutes depending on the cooking method.
• Consider your intake: Although pigeon meat is very nutritious, it is not advisable to eat too much at one time, especially for those with blood pressure or cholesterol problems.
• Pregnant women and children: Pregnant women and children should consult a doctor before adding pigeon meat to the diet of pregnant women and children because the meat can contain harmful bacteria if not processed carefully.

Source: https://giadinh.suckhoedoisong.vn/mot-loai-thit-duoc-xem-la-thuong-pham-boi-bo-suc-khoe-gia-chua-toi-100-nghin-con-nau-kieu-gi-cung-ngon-17224101117001157.htm