When stewing, stewing, grilled fish and other meats are cooked, leeks are often added. This is because some spicy ingredients and special fragrance in leeks can play a role in removing fishy smell and refreshing. In addition, the green color of chopped green onion can also play the role of color matching.
Therefore, when stewing pigeon soup, if it smells fishy, or if it looks good with some green seasoning, you can put chopped green onion, but if you don't like the taste of chopped green onion, or if you don't buy chopped green onion at home, it doesn't matter.
Pigeon soup is not suitable for adding chopped green onion. If pigeon soup is stewed for pregnant women, the main purpose is to give milk, then it is not recommended to put chopped green onion.
Because the taste of chopped green onion is spicy, and lactating women should pay attention not to eat sour, spicy, greasy and irritating diet, which may lead to maternal milk return.
Three tips for stewing pigeon soup 1. The first trick of boiling pigeon soup is the first step of boiling pigeon meat. Blanching can reduce the fishy smell of pigeon meat.
2. Removing floating foam In the process of stewing pigeon soup, some floating foam will appear on the surface, which is actually formed by the dissolution of fatty amines, aldehydes and ketones, heterocyclic compounds and other odorous substances in pigeon blood and body fluids in the oil of the soup. Not only fishy, but also nutritious, affecting the taste. Be sure to remove it when stewing soup.
3. Stew pigeon soup slowly over low heat. Be careful not to worry. After the fire boils, simmer pigeon soup with low fire to stew protein, collagen, fat, amino acids, vitamins and other nutrients in pigeon meat, which is not only nutritious, but also delicious.
4. The last trick of stewing pigeon soup with salt before cooking is that the salt must not be copied, otherwise the pigeon meat will be stewed old and the soup will be salty. Putting salt before cooking is the correct way.
4 the practice of stewed pigeon soup Daquan chestnut pigeon soup ingredients: 1 pigeon, 250 grams of chestnut, red dates, medlar, ginger, salt.
Practice steps:
1. Prepare red dates, medlar and ginger. Prepare a pigeon and clean it. Prepare some chestnuts and peel them.
2. Put the pigeons in the ceramic pot of the rice cooker, and then put the chestnuts. Then add washed red dates and medlar, and add a few slices of ginger. Add the right amount of water.
3. Cover the lid, turn on the electricity, and turn to low temperature for stewing.
4. After stewing for 4 hours, open the lid, carefully burn your hands and season with salt.
Gordon Euryale Pigeon Soup Ingredients: 500 grams of white pigeon, 250 grams of lean meat, 50 grams of Gordon Euryale, 25 grams of American ginseng, 20 grams of candied dates, and appropriate amount of salt.
Practice steps:
1. Slaughter pigeons, remove hair and internal organs, and wash them.
2, American ginseng washed, sliced: Euryale ferox washed, soaked: candied dates washed.
3. Put a proper amount of water into the pot, add the above materials after boiling, simmer for 3 hours after boiling, and season with salt.
Yam Pigeon Soup Ingredients: 1 pigeon, 300g yam, red dates, medlar, ginger and water.
Practice steps:
1. Clean pigeons and cut them into small pieces.
2. Add a proper amount of water to the saucepan, add pigeons and ginger slices, and bring to a boil.
3. After boiling, skim off the foam with a spoon, add red dates, cover and stew for about 30 minutes.
4. Wash the medlar when stewing. Time is up, open the lid, add Lycium barbarum and continue to stew until the pigeons are soft and rotten.
5. During the pigeon stew, clean the yam, cut it into small pieces and put it in the pot.
6. Add appropriate amount of salt in turn and stew until the yam is soft and rotten.
Ingredients of mung bean pigeon soup: old pigeon 1 piece, 2 mung beans, ginger 1 piece, and appropriate amount of salt.
Practice steps:
1. Let the merchant kill the old white dove and go home to wash it and remove blood stains.
2. Select two handfuls of mung beans and slice ginger.
3. Put all the ingredients into the rice cooker, add appropriate amount of water, cover the lid, and simmer for 3.5 hours.
4. Finally, add salt to taste.
Ingredients of Danggui pigeon soup: pigeon 1 piece, notoginseng 1 0g, Danggui10g, 2 red dates, 8 Chinese wolfberry, crystal sugar1,3 bowls of water, 2 slices of ginger, and proper amount of salt and cooking wine.
Practice steps:
1. Remove the head, feet and buttocks of the slaughtered pigeons, clean them and cut them into small pieces.
2. Put a small pot of water in the pot and bring it to a boil. Add pigeons, blanch, remove and wash in cold water.
3. Pigeon meat and three bowls of half water in the casserole (because it is 1 person, please adjust the water quantity by yourself! You can add more water to the pot.
4. Put 2 slices of ginger.
5. Pour in 1 teaspoon of cooking wine and bring to a boil.
6. Wash Notoginseng Radix, Radix Angelicae Sinensis, Fructus Jujubae and Fructus Lycii to prepare rock sugar.
7. After the water is boiled, clean the foam on the pan surface.
8. Put Panax notoginseng 10g and Angelica sinensis 10g.
9. Put red dates and medlar (if you are afraid of getting angry: red dates can be washed and the core in the middle removed).
10. Put rock sugar.
1 1. Cover the pot and stew for 1.5-2 hours, and then stew for 10 minutes.
12. Just put some salt when eating.
American ginseng pigeon soup ingredients: 1 squab, American ginseng, red dates, medlar and salt.
Practice steps:
1. Soak red dates and wash them.
2. Pigeons in the pot, add American ginseng, soaked red dates and half a medlar.
3. Add the right amount of water. Turn to high-grade fire and cover the stew.
4. After the soup is boiled, drain the floating foam.
5. Turn to low heat and stew for three hours.
6. Cook the remaining Chinese wolfberry for ten minutes.
7. Add appropriate amount of fine salt to taste before eating.
Gastrodia squab soup Ingredients: 65438+ 0 squab, Gastrodia elata 4-6g, Lycium barbarum and ginger.
Practice steps:
1. Soak Rhizoma Gastrodiae and cut into thin slices for later use;
2. Put the treated squab into a pot for blanching;
3. Put pigeons, gastrodia elata, medlar and ginger into a saucepan and add enough water;
4. After the fire is boiled, simmer for an hour, add appropriate amount of salt before taking out the pot and sprinkle with chopped green onion.