There has always been a folk saying that "one pigeon is better than nine chickens", which means that although the pigeon is small, its nutritional value can top nine old hens. Although this is an exaggeration, it also shows that pigeons are a very nutritious food. Pigeons are fresh and tender, with high protein and low fat, and the fat content is only three thousandths. Pigeon meat is also rich in calcium and various trace elements, and the contents of vitamins A, B and C are better than other meats. Regular consumption can enhance immunity and keep fit.
So, do you want to stew pigeons with old pigeons or young pigeons? Do you want to blanch the pigeon soup? When stewing pigeon soup, which seasonings can and can't be added? Do you want hot water or cold water for pigeon soup? Do you have to use casserole to stew pigeon soup? I'll tell you all the answers below. The pigeon soup you stewed is Huang Liang in color, delicious and nutritious, which is very popular among adults and children.
First question, should pigeon soup use old pigeons or young pigeons?
Whether the pigeon soup is stewed well or not, it is especially important to choose pigeons. Pigeons have rosy complexion, tender meat, rich muscle fiber and low fat content. Old pigeons have fine muscle fibers and high fat content. As far as cooking is concerned, both old pigeons and young pigeons can make soup, but the stewing time is different. Because old pigeons like protein have high fat content, the stew is more mellow and lasts longer.
However, the fat content of young pigeons is low and contains a lot of chondroitin that old pigeons don't have. This kind of chondroitin can be compared with chondroitin in velvet antler, and it can strengthen the body if eaten regularly. So it's cold in winter, and I often stew pigeon soup for the elderly and children at home.
Pigeons bought must be cleaned up first. The first is to remove the pigeon head. Because of the influence of environment and food, pigeons tend to hide germs in their heads during long-term pecking, so they should be removed.
Pigeons have two kinds of glands on their buttocks, one is the bursa of cavity and the other is the caudate gland. This part contains a lot of dirt and bacteria, which must be removed.
This ring of skin around the pigeon's neck should also be removed. There are many small particles on this layer of skin. It's the thymus and lymph of the pigeon. It needs to be cleaned up.
Pigeons should also be cleaned up, leaving only the pigeon heart and liver. Finally, chop the pigeon into four pieces and you can cook.
Second question, do you want to blanch the pigeon soup?
Of course, you must bleach it. The soup stewed by white dove is clean, bright yellow and especially fragrant. Many people worry that nutrition will be lost, but it won't. Now it is all feed-fed poultry meat, and it is inevitable that there are additives and hormones. Blanching water can boil bleeding water, which is safer and healthier to eat.
Boil pigeons in cold water for 3~5 minutes, skim off the floating foam, pick them up and rinse them clean.
The third question, stewed pigeon soup, which seasonings can be added and which ones can't be added?
Let's start with pigeon soup 2.
The first thing you can't put is cooking wine. Although cooking wine is an artifact, don't use stew. Pigeon soup has a natural sweetness. After cooking wine, the smell of wine is difficult to volatilize, and the taste of pigeons itself is also covered up. More importantly, Tonga's cooking wine has a sour taste, so no matter what soup you stew, don't put cooking wine.
The second thing I can't put down is garlic. You can't put garlic in pigeon soup. Garlic is too strong, which will mask the fragrance of pigeon soup. The stewed soup tastes strange and difficult to drink.
Let's talk about pigeon soup 4.
Many people stew pigeon soup with ginger and medlar. Today, this pigeon soup is also added with angelica and astragalus. These four natural nourishing ingredients are a perfect match for stewed pigeon soup.
The following ingredients are needed for stewing young pigeons: ginger 10g, medlar 5g, angelica sinensis 3 pieces and astragalus root 3 pieces. In addition, I prepared half an iron stick yam and stewed it with pigeon soup. It is soft and delicious, and both old people and children like it.
Fourth question, do you want to use hot water or cold water for pigeon soup?
The answer is: use cold water. But the water for stewing pigeon soup is very particular. You must use mineral water or pure water, so the stewed pigeon soup is delicious.
Put the pigeon in a pot, add ginger, astragalus, angelica and purified water, and pour the water parallel to the pigeon.
Bring it to a boil with high fire, and then simmer for 40 minutes.
Fifth question, do you really need a casserole to stew pigeon soup? Can you stew it in another pot?
Of course, such as rice cookers, pressure cookers, health pots, waterproof stews, etc. I just used pigeon soup stewed in Dongling health pot today. Stewed pigeon soup, Huang Liang soup, delicious.
Dongling health pot is made of the same material as baby bottle (high borosilicate glass), which is safe, reliable, beautiful and generous, and can cook well, with clear firepower and easy control. I don't want to make it too complicated when I come back from work. I want to make a pigeon soup, a sparerib soup, a Sydney soup and a stew dessert. The key is that the boiling pot and stewing cup can be served directly. Good-looking, easy to use and easy to clean. It is really convenient.
After stewing for 40 minutes, add yam and simmer for 10 minute.
Finally, add salt and medlar.
The delicious pigeon soup is stewed, the color is Huang Liang, and the fragrance wafts all over the house, which is particularly appetizing.
The pigeons stewed in this way are delicious and have no smell at all. Pigeon soup has a slight sweetness and is very delicious. I feel comfortable after drinking a bowl.
It is very cold in winter. I stew pigeon soup for my family once or twice a month. Nourishing and delicious. Like a friend might as well have a try!