Pigeon is a relatively common nourishing food, it is eaten more, generally stewed soup is the most nutritious, pigeon stew has a lot of practices, different practices can be added to the different ingredients and ingredients, do come out of the flavor and texture is not the same, it is generally recommended to add jujubes, goji berries, Cordyceps sinensis, and American ginseng and other stew, the nutritive value will be a little higher.

Pigeon how to stew soup good and nutritious

1, blanching

Pigeon was slaughtered, pigeon meat has a lot of blood and water. If the pigeon is not bleached before cooking pigeon soup, the pigeon can easily taste sour or have a bloody odor. Therefore, fresh pigeons should be bleached immediately after slaughter.

2, a variety of ingredients with

If you want to stew pigeon soup more nutritious, you can match the ingredients. Pigeon soup with goji berries, red dates, matsutake mushrooms and cordyceps is a good choice. Besides increasing the nutritional effect, it can also enrich the flavor of the soup.

3, long stew

Pigeon soup should be stewed for as long as possible, because if stewed for a short time, the nutrients will not be fully released, and the flavor will not be too good. When stewing pigeon soup, it must be stewed for at least 2 hours so that the flavor of pigeon soup will be more delicious.

Nutritional Practice of Pigeon Stew

Xiyangshen Pigeon Soup

Step 1: Prepare Pigeon Soup, Xiyangshen, Red Dates, Chinese Wolfberries and Ginger.

Step 2: directly wash the pigeon soup, cut into pieces, ginger slices, and then clean the American ginseng to use.

Step 3: Prepare a crock pot, add water, pigeon, American ginseng and ginger.

Step 4: Add red dates and start stewing. Once cooked, simmer for 150 minutes and finally add goji berries.

Pigeon soup with asparagus

Step 1: Prepare pigeon, asparagus, wolfberries, cooking wine and ginger.

Step 2: Wash the pigeon after direct treatment, slice the ginger, prepare the pot, add water to boil, add ginger, cooking wine and pigeon to boil.

Step 3: Prepare a stew pot, add pigeon and water. Add the asparagus and ginger and start cooking. Bring to a boil and simmer for 150 minutes. Add goji berries and salt to taste.

Pigeon Soup with Shiitake Mushrooms

Step 1: Prepare the pigeon, shiitake mushrooms, oil and salt, soy sauce, cooking wine, sugar, broth, scallions, ginger, garlic, pepper, seasoning, MSG and sesame oil.

Step 2: Wash the pigeon and cut it into pieces after direct treatment, and wash the mushrooms directly and set aside. Cut onion, ginger and garlic into pieces.

Step 3: Prepare a pot and add oil to heat. Put the pigeon directly into the pan and fry. Add mushrooms, salt, soy sauce and cooking wine to saute.

Step 4: Add sugar, broth, onion, ginger, garlic, pepper and large ingredients to cook. After simmering, season with salt and MSG and finally add sesame oil.

What are the tips for pigeon stew

1. Pigeon meat should be bleached in water beforehand. Adding ginger and cooking wine helps to eliminate the fishy odor. Stewed pigeon meat will taste better. When pigeon is bleached, there will be foam on the surface. Remember to skim it cleanly and hygienically. Pigeon meat can be scalded with boiling water

2. Pigeon stew should be put into the pot with herbs, but it is not recommended to put in wolfberries too early. Goji berries should not be cooked for too long. Pigeon stew should be watered completely at one time. It is best not to add water in between. Even if extra water is added, hot water must be used, not cold. Otherwise, the flavor and value of the soup will be greatly affected

3. You can't put salt directly into the stew. You can put it after the meat is cooked. This can avoid the salt coagulate the protein in the meat and the meat is not easy to stew. We need to pay attention to this. Goji berries should also be added to the pot with the salt. Those who like red dates can also put some.

4. Pigeon should not be cut into small pieces, but should be stewed in the pot as a whole. Only in this way can the pigeon soup be high in nutrients, less loss and more flavorful. In addition, stewing meat throughout the stew is not easy. When it is made, it looks complete and has a good appearance. It looks very appetizing.

5. Do not stew pigeon soup directly. Remember to bleach it first. After bleaching, the fishy odor can be removed. After stewing, you will not be afraid of the fishy smell. The pigeon soup made is more delicious, and the pigeon soup stewed after scalding is more clear and not cloudy and ugly.