Every winter when it is cold, the elderly children always love cold hands and feet, I often give my family a pot of stewed pigeon soup to drink, nourishing warm body and good drink.

In folklore, there has always been "a pigeon is better than nine chickens", meaning that although the pigeon is small, but its nutritional value can top nine old hen. This is an exaggeration, but it also shows that pigeon is a very nutritious ingredient. Pigeon meat is tender, high protein and low fat, with a fat content of only three thousandths. Pigeon meat is also rich in calcium and a variety of trace elements, vitamin A, B, C content is better than other meats, often eat can enhance immunity, strong body.

So, is the pigeon soup with old pigeon or squab? Should you blanch the pigeon soup? When stewing pigeon soup, which seasonings can be added, which seasonings can not be added? Should I use hot water or cold water for pigeon soup? Do you have to use a casserole for pigeon soup? Here I tell you all the answers, so that you stew out of the pigeon soup, yellow color, soup fresh taste, nutrition doubled, adults and children love to drink.

The first question is whether you should use pigeon or squab?

Pigeon soup stewed out of good taste, complementary or not, the selection of pigeon is particularly critical. Pigeon meat color red, tender meat, muscle fiber full, low fat content. The old pigeon muscle fiber is fine and dense, high fat content. As far as cooking is concerned, pigeon and pigeon can be made into soup, only the stewing time is different. Because the old pigeon protein, high fat content, so the stew out of the soup more flavorful, stewing time will be longer.

But pigeon fat content is lower, and it contains a lot of pigeon chondroitin, this chondroitin can be comparable to the chondroitin in antler velvet, often eat can be strong. Therefore, winter cold, I often give the family old man children stew pigeon soup.

Buy back the pigeon, the first thing to clean up. The first to remove the pigeon head. Because of the influence of the environment and food, pigeons in the process of pecking for a long time, the head is easy to hide germs, so it should be removed.

There are two kinds of glands on the buttocks of pigeons, one is the suprachiasmatic sac and the other is the caudal grease gland, and a lot of dirt and bacteria hide in this part, so it must be removed.

This circle of skin on the neck of the pigeon should also be removed, there are many small particles on this layer of skin, it is the thymus gland of the pigeon, it is lymphatic, it should also be cleaned up.

The pigeon's internal organs should also be cleaned up, leaving only the pigeon heart and pigeon liver can be, and finally the pigeon chopped into four pieces, you can be under the pot.

The second question, should I blanch the pigeon soup?

Of course you have to blanch, blanched pigeon stew out of the soup is very clean, soup color yellow, and especially fragrant. Many people worry that the nutrition will be lost, in fact, not. Now are feed fed out of poultry meat, inevitably additives, hormone components, blanching can be boiled bleeding water, so eat more safe, more healthy.

Pigeon cold water blanching pot, water boiling boil 3 ~ 5 minutes, skimming foam, fishing up rinse clean.

The third question, stewed pigeon soup, which seasonings can be added, which can not be added?

First of all, pigeon soup 2 do not put.

The first can not be put is wine, although wine is a fishy magic weapon, but do not use the stew, pigeon soup has a natural sweetness, put wine, wine is difficult to evaporate clean, the pigeon itself is covered up the flavor. What's more, with the addition of wine, the flavor of the soup is sour, so no matter what kind of soup, do not put wine.

The second thing you can't put is garlic. When stewing pigeon soup, can not put garlic, garlic flavor is too strong, will cover the pigeon soup flavor, and stewed out of the soup taste strange, it is difficult to drink.

Again, pigeon soup 4 put.

Many people stew pigeon soup, are ginger and wolfberry, today this pigeon soup also added angelica, astragalus, these 4 are natural nourishing ingredients, is the perfect partner of stew pigeon soup.

Here are the ingredients needed to stew pigeon: 10 grams of ginger, 5 grams of wolfberry, 3 slices of angelica, 3 slices of astragalus. In addition, I also prepared half a stick yam, added to the pigeon soup together stew, soft and delicious, the elderly and children love to eat.

Fourth question, should I use hot water or cold water for pigeon soup?

The answer is: use cold water. However, the water of pigeon soup is very delicate, must use mineral water or pure water, so that the stewed pigeon soup is very good.

Put the pigeon into the pot, add ginger, astragalus, angelica, pure water, pour in the water parallel to the pigeon can be.

First boil with high fire, then adjust the fire slowly stew 40 minutes.

5th question, stew pigeon soup really need casserole? Can it be simmered in another pot?

Of course you can, such as rice cookers, pressure cookers, nourishing pots, water stew and so on can be. Today, I am using the Dongling nutrient pot stewed pigeon soup, stewed out of the pigeon soup, soup yellow, soup fresh and delicious, as very good to drink.

Dongling health pot, using the same material as baby bottles (borosilicate glass), safe, reliable and beautiful, can cook good stew, fast and slow two-stage fire, the kitchen white can also easily manage. Usually Back from work do not want to get too complicated, boil a pigeon soup, pork chop soup, cook a pear soup, stew a dessert whatsoever so easy. The key is to cook pots and stew pots can be directly on the table Oh, good-looking and good use and good cleaning, really is too convenient.

After 40 minutes of stewing, add the yam and simmer for 10 minutes.

Finally, adjust the salt and add goji berries.

Sizzling pigeon soup is stewed, the color is yellow and bright, the fragrance of the room, look at the special greedy.

This stew out of the pigeon, meat is delicious, a little fishy and no, pigeon soup has a light sweet flavor, very good, a bowl of belly, body comfortable.

Winter cold, I will give my family stew one to two times a month pigeon soup, nourishing and nutritious and delicious, like friends may want to try Oh!