Adults and children all know that you must drink more soup after autumn. As the saying goes, "autumn is crisp and three points are empty", summer heat is unbearable, and people's bodies suffer a lot. When they enter the cool weather in autumn, they need to drink more soup to make up for it. In addition, the autumn climate is dry, and many friends choose to drink more soup to nourish. Drinking more soup can not only supplement the loss, but also strengthen the spleen and nourish the stomach, prevent dryness and moisten dryness.

Drinking pigeon soup in autumn is also a good choice. Pigeons are very nutritious. There is an old saying that "one pigeon is better than nine chickens", which means that one pigeon is equivalent to the nutrition of ten chickens. Next, I will share with you how to stew pigeon soup. Add pigeon soup at home, bearing in mind that "4 put and 3 don't put", the soup out of the pot is delicious and tasteless.

Recommended recipe stewed pigeon soup

"List of Ingredients" Pigeon, Ginger, Lycium barbarum, Angelica sinensis, Red Ginseng, Jujube (Astragalus membranaceus), salt, purified water and mineral water

[Production Steps]

1, prepare a pigeon. Choose an old pigeon for stew. The longer the pigeon meat is, the tighter the stew will be. Pigeons that have been raised for dozens of days are suitable for braised pigeons, but not for stew. The first step in stewing soup is to choose the right pigeon.

2. Pigeons should be cleaned after they are bought, and the hair on the first side should be cleaned again. And cleaned blood. Pigeons must not be drowned. Pigeons are very tender. In addition, after blanching, all the nutrients of pigeons are lost. Prepare a pot of water, add some edible salt and a few slices of ginger. Ginger can remove the fishy smell of pigeons and simply soak them.

3. Take out the soaked pigeons, rinse them with clear water and put them in a casserole. Try to choose casserole for pigeon stew, which is breathable and rich in stew. You can also choose rice cookers and pressure cookers, and the stewed soup is just as delicious.

Now I'm going to prepare the ingredients for pigeon soup. I have prepared ginger slices, medlar, red dates, angelica, red ginseng, and some astragalus root, all of which are nourishing ingredients for stewed pigeon soup. Adding ginger slices can remove fishy smell, adding Lycium barbarum can nourish yin and tonify kidney, adding Angelica sinensis can nourish yin and moisten lung and tonify qi and blood, and adding red ginseng can enhance the efficacy of pigeon soup, which is more suitable for people with qi deficiency and weakness.

5. Soak all the added ingredients in water for cleaning, so that not only dust can be adsorbed, but also the sulfur smoked inside can be soaked. After cleaning, put it in a casserole.

6. The water in stewed pigeon soup is not added casually. Adding pure water or mineral water to the casserole is an important step to make the stew taste good. The stew is rich and delicious.

7. Bring to a boil and stew for about 7 minutes, and then simmer for 60 minutes. After stewing, you can smell the delicious taste of pigeons by opening the lid. The oil on the pigeon soup must be peeled off. Don't feel wasted. This oil has no nutrition.

8. After the butter on the surface is peeled off, begin to put medlar, which must be put at the end, and then add a little edible salt, and add it according to personal taste. So the delicious pigeon soup is ready.

[Li Xiao's intimate reminder]

1, choose old pigeons for stew. The meat quality of old pigeons is tight, and the longer the stew, the better. The stew of young pigeons is easy to stew.

2. When stewing pigeons, the internal organs should be cleaned up, the pigeon's ass should be cut off, the nail clippers should be cut off, and the head should be cleaned up. These parts are easy to hide toxins.

3, stewed pigeon meat must remember not to drown, pigeon nutrition will be lost after drowning.

4, stewed pigeon soup put four things, ginger, angelica, red ginseng, ginger can remove phlegm, medlar can play the role of nourishing yin and tonifying kidney, angelica can nourish yin and moisten the lungs, red ginseng enhances the efficacy of pigeon soup, more suitable for people with qi deficiency and weakness.

5, stewed pigeon soup 3 things can not be put, cooking wine garlic onion, these are more exciting, put in will only cover up the umami taste of the pigeon itself.

6, stewed pigeon soup should add mineral water or pure water, add enough at one time, and use ordinary water to affect the umami taste of pigeon soup.

Like friends, hurry to collect it! If you don't know what to cook for three meals, what to eat, or what snacks to make for your children, come and see the home cooking I shared, from which you can find inspiration. I am a mother with a second child who mainly focuses on home cooking. I use the simplest and ordinary ingredients to make the healthiest and delicious home cooking.