How to stew pigeons
Pigeon soup is a traditional delicacy that is rich in nutrients and nourishes the body, especially suitable for consumption in autumn and winter. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce you to the method, precautions and related data of stewing pigeons in detail, helping you to easily stew a pot of delicious pigeon soup.
1. Basic steps for stewing pigeons
1.Material selection: Choose fresh pigeons, preferably freshly slaughtered, to ensure the deliciousness of the soup. The size of the pigeons can be selected according to the number of people, generally one and a half pigeons per person is enough.
2.handling pigeons: Clean the pigeons, remove internal organs and impurities, and blanch them in boiling water to remove blood foam.
3.Prepare ingredients: Common ingredients include wolfberry, red dates, yam, dangshen, ginger, etc. These medicinal materials can not only enhance the taste of the soup, but also enhance the nourishing effect.
4.stew: Put the pigeon and ingredients into a casserole, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 1.5-2 hours until the pigeon meat is thoroughly cooked.
5.seasoning: After stewing, add appropriate amount of salt according to personal taste.
2. Popular topics related to pigeon stew on the Internet in the past 10 days
| hot topics | heat index | Main discussion content |
|---|---|---|
| Nutritional value of pigeon soup | 85 | Discuss the effect of pigeon soup on enhancing immunity, nourishing qi and blood |
| Tips for braised pigeons | 78 | Share tips on how to make pigeon soup more delicious |
| People who are taboo about pigeon soup | 65 | Discuss who is not suitable for drinking pigeon soup |
| Recipes for stewed pigeon in different regions | 72 | Comparing the flavor differences between pigeon stew in the north and the south |
3. Precautions for stewed pigeons
1.The importance of blanching: Blanching can remove the fishy smell and blood foam of pigeons, making the soup clearer.
2.Control of heat: Stewed pigeon soup needs to be simmered over low heat, so that the nutrients can be fully released and the soup will be richer.
3.Choice of ingredients: Choose appropriate medicinal materials according to personal constitution. For example, people with cold body can add more ginger, and people with insufficient Qi and blood can add angelica.
4.When to add salt: Salt should be added after stewing. Adding salt too early will make the meat hard.
4. Analysis of nutritional components of pigeon soup
| Nutritional information | Content (per 100g) | Efficacy |
|---|---|---|
| protein | 22.5 grams | Strengthen muscles and promote repair |
| fat | 4.5 grams | provide energy |
| Calcium | 12 mg | Strong bones |
| iron | 3.8 mg | Prevent anemia |
5. Pigeon soup recommendations for different groups of people
1.pregnant woman: You can add red dates and wolfberry to replenish blood and nourish the skin.
2.elderly: Added Huaishan and Codonopsis pilosula to enhance immunity.
3.Post-surgery recovery: Added angelica root and astragalus root to promote wound healing.
4.children: Stew lightly and add less medicinal materials to promote growth and development.
6. Frequently Asked Questions
1.Q: Can pigeon soup be drunk every day?
A: It is not recommended to drink it every day, just 2-3 times a week. Excessive consumption may cause internal heat.
2.Q: Can I use a pressure cooker to stew pigeon soup?
A: Yes, but the soup simmered in a pressure cooker is not as rich as that simmered in a casserole. It is recommended to use a casserole to simmer it slowly.
3.Q: Can milk be added to pigeon soup?
A: Not recommended. Milk may affect the taste and nutritional value of the soup.
Through the above introduction, I believe you have mastered the methods and techniques of stewing pigeons. Stewing a pot of delicious pigeon soup will not only nourish the body, but also warm the hearts of your family. Come and try it!
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