1 Do you need to add scallions to pigeon soup

You can put it or not, depending on your personal habits.

In making stew, stewed meat, fish and other meat dishes, often add scallions, this is because of the pungent ingredients in the scallions and a special flavor, can play a fishy, fresh effect. In addition, the green color of the green onion, but also to play the effect of color.

Therefore, when stewing pigeon soup, if you feel fishy, or feel that the addition of green seasoning look good, you can put green onion, but if you do not like the flavor of green onion, or do not buy green onion at home, do not put it does not matter.

2 Pigeon soup milk should not add scallions

If the pigeon soup is stewed to the maternal drink, the main purpose is to milk, then it is not recommended to put scallions.

Because the flavor of the scallion is spicy, and breastfeeding women, in the diet should pay attention not to eat too sour, too spicy, too greasy, too stimulating diet, these stimuli may lead to maternal breast milk.

3 stewed pigeon soup practice tips 1. blanching

stewed pigeon soup first trick, is the first step in the first pigeon meat blanching. Blanching can reduce the fishy smell of pigeon meat.

2. Fish out the froth in the stew process

In the process of stewing pigeon soup, the surface will float some froth, which is actually pigeon meat blood, body fluids in the fatty amines, aldehydes and ketones, heterocyclic compounds and other fishy substances dissolved in the soup fat and the formation of not only the taste of fishy, but also nutritious, affecting the taste of the soup, stew process must remember to fish out.

3. stew

stew pigeon soup note do not rush, in the big fire after boiling to small fire stew, so that the pigeon meat in the protein, collagen, fat, amino acids, vitamins and other nutrients out of the stew, not only high nutrient, and fresh flavor.

4. Salt before the pot

The last trick to stew pigeon soup is that the salt must not be imitated, otherwise it will lead to pigeon meat stewed old, and the soup is also relatively salty, salt before the pot is the correct practice.

4 stew pigeon soup practice book Chestnut pigeon soup

Ingredients: 1 pigeon, 250 grams of chestnuts, jujubes, goji berries, ginger, salt appropriate.

Practice steps:

1. Prepare red dates, wolfberries and ginger. Prepare a pigeon cleaned. Prepare some chestnuts peeled.

2. Put the pigeon into the electric stew pot ceramic pot, and then put the chestnut. Then put in the cleaned dates and wolfberries, and then put a few slices of ginger. Put in the right amount of water.

3. Covered, energized, adjusted to low temperature stewing.

4. After 4 hours of stewing, lift the lid, be careful of scalding, add salt to taste.

Gorgonzola pigeon soup

Ingredients: 500 grams of pigeon, 250 grams of lean meat, 50 grams of Gorgonzola, 25 grams of American ginseng, 20 grams of honey dates, salt.

Practice steps:

1, pigeon slaughter, remove hair, internal organs, wash.

2, American ginseng washed, sliced: gorgonzola washed, soaked: honey dates washed.

3, the appropriate amount of water into the pot, boil and add the above materials, fierce fire boil rolled to slow fire after 3 hours, add salt to taste.

Yam pigeon soup

Ingredients: 1 pigeon, 300 grams of yam, red dates, wolfberries, ginger, water.

Practice steps:

1. Clean the pigeon, chopped into small pieces.

2. Stewpot add appropriate amount of water, put pigeon, ginger, boil.

3. After boiling, skim the foam with a spoon, put in the red dates, cover and stew for about 30 minutes.

4. Stew soup during the wolfberry clean. When the time is up, open the lid, put in the wolfberries and continue to stew until the pigeon is soft and rotten.

5. stew pigeon during the period, the yam clean, cut into small pieces into the pot.

6. Sequentially put the appropriate amount of salt, stew until the yam is soft and rotten can turn off the fire.

Mung Bean Pigeon Soup

Ingredients: 1 old pigeon, 2 green beans, 1 piece of ginger, salt.

Practice steps:

1. Old white pigeons let merchants on behalf of the kill good, go home and wash to remove the blood.

2. Selected two handfuls of green beans soaked and spare, ginger slices.

3. Put all the ingredients into the electric cooker, add the right amount of water, cover the lid, slow cooker 3.5 hours.

4. Finally, add salt to taste.

Angelica pigeon soup

Ingredients: 1 pigeon, 10 grams of Panax quinquefolius, 10 grams of Angelica sinensis, 2 jujubes, 8 wolfberries, 1 piece of rock sugar, 3 bowls of water flap, 2 slices of ginger, salt, cooking wine in moderation.

Practice steps:

1. Slaughtered pigeons, remove the head, feet, buttocks, clean, cut into small pieces.

2. Put a small half pot of water in the pot to boil, down into the pigeon, blanch the blood, fishing out of the cool water to wash.

3. Pigeon meat and 3 ? bowls of water under the casserole (because it is a 1-person portion, the amount of water, please adjust yourself! If the pot is big, you can add more water).

4. Put 2 slices of ginger.

5. Pour in 1 small spoon of cooking wine, open high heat and cook.

6. Wash the panax ginseng, angelica, jujube, wolfberry, and prepare rock sugar.

7. When the water boils, clean the floating foam on the pot surface.

8. Put 10 grams each of panax ginseng and angelica.

9. Put red dates, goji berries (if you are afraid of fire: red dates can be washed, remove the core in the center).

10. Put rock sugar.

11. Cover the pot, turn on low heat and stew for 1.5-2 hours, then simmer for 10 minutes.

12. Put some salt when eating.

Xiyangshen Pigeon Soup

Ingredients: 1 pigeon, Xiyangshen, jujubes, wolfberries, salt to taste.

Steps:

1. Red dates soaked and washed.

2. Pigeon in the pot, add American ginseng and soaked and washed red dates and half of the wolfberry.

3. Add the right amount of water. Turn the high-grade fire to cover the stew.

4. Stew the soup bottom open, drain the foam.

5. Turn to low-grade fire, simmer for three hours.

6. And then the remaining goji berries under the pot stewed for ten minutes.

7. Add an appropriate amount of fine salt to taste before serving.

Pigeon soup with asparagus

Ingredients: 1 pigeon, 4-6 grams of asparagus, goji berries, ginger moderate.

Practice steps:

1. Soften the asparagus and cut into thin slices for spare;

2. Blanch the pigeon in a pot;

3. Pigeon, asparagus, wolfberries, ginger into the stewing pot, add enough water;

4. Boil over a large fire and then simmer slowly for an hour, add the right amount of salt before the pot is ready to serve and sprinkle with green onions. can be.