It's getting colder and colder. When the weather is cold, people's resistance will drop a lot. In order to enhance your resistance, it is inevitable to eat some nutritious food. In the choice of nourishing ingredients, most friends will choose the "explosive" mutton in autumn and winter, the "favorite" pork of meat, and the beef that has been in the "upper grade". But I'm different. In autumn and winter, I pay the most attention and often eat pigeon meat. Pigeon meat has always been famous for nourishing, so he is deeply loved by people. However, pigeon meat is not as popular as other meats. Many people don't know that it is a good tonic, but pigeon meat will never be missing from the menu of people who know how to eat.
There are many ways to make pigeon meat, the most famous one is pigeon soup, especially in Guangdong, where nourishing pigeon soup is the favorite of Guangdong people. Pigeon soup is delicious, but it is difficult to make pigeon soup delicious and nutritious. Because in the cooking process, the ingredients are very important, and only with good ingredients can the nutrients be fully exerted. Share with you a classic pigeon soup practice. This method is very simple and the ingredients are very common. The meat is tender and delicious, and the nutrition is not lost. Interested friends, let's take a look!
Yam pigeon soup
The ingredients we need to prepare: pigeon, yam, ginger, medlar and red dates.
Step 1: Clean the prepared pigeons. The pigeon seller has already treated it, so just buy it and wash it at home. After the pigeons are cleaned, cut into small pieces and set aside for use; Then scrape off the skin of the yam, rinse it with clear water, and cut the yam into small pieces for later use; Then clean the prepared ginger, medlar and jujube, cut into ginger slices, and put the medlar and jujube into a bowl for later use.
Step 2: add a proper amount of water to the pot, turn on a big fire and boil the water. After the water boils, pour the chopped pigeon pieces into the pot and blanch for about 10 second. After blanching, immediately pick it up, rinse it with clear water, and drain it for later use.
Step 3: Add a proper amount of water to the casserole, add a proper amount of cooking wine and cut ginger slices after the water is boiled, then pour pigeon meat into the pot and cook for a while, skim the floating foam on the water surface with a spatula, then add yam, cover the pot, boil water over high fire, and slowly cook the soup over low fire.
Step 4: After all the ingredients are added, cook for about 1 hour. When boiling for 50 minutes, open the lid, pour Lycium barbarum and red dates into the pot, add a little salt, stir well with a spoon, then cover the lid and continue cooking. When it's cooking time, you can put it away.
Tips:
1. Always wear gloves when handling yam without knowing whether it is allergic. Because yam mucus contains a substance, it is easy to cause allergies.
When cooking soup, add enough water at a time, so don't add water in the middle, and keep cooking slowly with low fire.
Don't add salt too early, it's not too late to add salt when cooking. Premature salt addition will lead to protein coagulation and inhibit the precipitation of nutrients.
Because the pots we use may be different, we should pay attention to the cooking time when stewing.
One pigeon is better than three chickens. Pigeons should be eaten often. Learn to stew soup like this. The meat is fresh and tender, and the nutrition is not lost! This pigeon soup is simple, nutritious and delicious. You must learn it!