After winter, the weather suddenly became very cold, this time is the most suitable to drink some nourishing health soup, in order to improve the body's immunity. Folk has been circulating "a pigeon better than nine chicken" said, we can not prove that this statement has no scientific basis, but the nutritional value of pigeon can not be underestimated, with its stew, nutritional value of at least three times the chicken soup, it is a valuable delicacy, but also high-level nourishment, in addition, it is also a high-protein, low-fat food, eating And then do not have to worry about getting fat. After winter is the most suitable for drinking pigeon soup, stewed pigeon soup meat tender soup fresh not fishy, daughter every time to drink a big bowl of it! The family also very much like to drink pigeon soup.
So in the stewed pigeon soup, pigeon in the end to blanch it? Some people say that pigeon must be blanched, blanched so as not to have a fishy gas, the fact is really so? Later I will tell you the most correct way to stew pigeon soup, the secret is here. Pigeon soup is simple and easy to do, the family has the elderly and children, usually to cook more of this soup to them to drink. Below I will share with you the details of how to make this pigeon soup with yam and tips on how to make it.
-- How to make stewed pigeon soup -
Required ingredients
Pigeon (old pigeon) 1, yam half, ginger 4 slices, green onion half, 4 red dates, wolfberry a small handful, 2 spoons of cooking wine, salt in moderation
Cooking steps
The first step: the best way to make soup is to buy old pigeons, the longer the soup is boiled, the more delicious it is. The old pigeon is not as tender as the meat pigeon, only suitable for nourishing soup, suitable for pregnant women and small children. Let the vendor take care of the pigeon directly, and go home and rinse it with water.
The second step: the clean drop of pigeon into the water soaked half an hour, and then into the cold water pot, while putting two pieces of ginger and a spoonful of cooking wine, the water boiled to medium-low heat to cook more than five minutes, fishing out of the cool water rinse clean to be used.
The third step: the blanched pigeon into the casserole, and then put two slices of ginger, scallion and red dates. Bring to a boil over high heat and then reduce the heat to low and simmer for 2 hours. You can start adding more water because you want to put in the yam.
Step 4: After the pigeon soup is stewed, deal with the yam. Peeled and cut into chunks, cut and soaked in water, standby. Leave the pigeon soup to simmer on low heat for two hours and then put it into the casserole.
Step 5: red dates can be put into the casserole when you start, wolfberry because it is easy to cook, can be added to the pot with yam.
Sixth step: into the yam and wolfberry after the change to high heat boil, add salt 2 spoons (the last taste of their own salty taste). Change the small fire boil half an hour or so, you can bowl open to drink, fresh eyebrows are off!
Tips
1, yam is very easy to oxidize, peeling must be soaked oh. Peeling time in order to prevent hand contact when allergies, you can wear silicone gloves peeling.
2, cleaned pigeon, soak for half an hour, and then put cold water in the pot, the soaked pigeon meat poured into the water to boil for the blanching step, the pigeon meat in the blood, and impurities out, and then take out the pigeon meat, over the cool water, which should not be forgotten.
3, yam is best to use the yam, if not, and then use other yam instead.
4, stewed pigeon soup ingredients, according to their own preferences to put, not necessarily according to my put.