Pigeons are full of treasures and have existed among the people since ancient times? A pigeon is worth nine chickens? You can imagine how high the nutritional value of pigeons is. Chinese medicine experts say: Pigeon meat is not only a precious delicacy, but also a high-quality tonic. It has the effects of nourishing qi, expelling wind and removing toxic substances, and has a good nourishing effect on physical weakness, dizziness, fatigue and memory loss after illness. ?
Then, after fresh pigeons are bought home, how can we make pigeon soup with rich nutrition, delicate meat and no smell? Don't worry, let's share a simple and easy-to-operate soup of red dates, medlar and pigeons.
Ingredients: a pigeon, a piece of onion, 6 red dates, 2 slices of ginger and a handful of wolfberry.
Step 1: Clean up the young pigeons. Pigeons were slaughtered with their hair, internal organs and feet.
Step 4: Cover the casserole, stew for 30 minutes and then stew for one hour. After the time is up, add the right amount of seasoning.
Step 2: Wrap the head and legs around the pigeon's abdomen to reduce the space. Add water to the pot, add ginger slices, add pigeons and cook.
Step 3: After the water is boiled, remove the blood foam from the pot with a spoon. Put the whole pigeon in a casserole, and add the soaked medlar and red dates.
The above four simple steps can make delicious pigeon soup! Why don't you try such a simple food? Serve a bowl in the cold winter, and it won't be cold all winter!
Tips:
No matter what soup you stew, you'd better add enough water at one time, and don't add water halfway, so as not to spoil the delicious soup. If you really want to replenish water, you should also add boiling water as much as possible. Temperature is the key, fire first and then small fire, don't covet speed. Seasoning time must be before turning off the fire. If salt is added too early, the protein of squab will solidify and the nutrition will be lost.