My wife is pregnant for more than 6 months, and the doctor advised her to drink more soup, so during this time, sparerib soup, pork liver soup, black fish soup and crucian carp soup have been cooked for her in turn. Maybe I drank too much. I suddenly said I didn't want to drink these soups today. This really worries me. It is said that pregnant women are the most picky eaters, and when they are tired of drinking, they really don't want to drink a bite. So I asked many friends around me what other ingredients are good for pregnant women, and pigeon soup is the most recommended.

There is an old folk saying that "one pigeon wins nine chickens". Pigeons have extremely high nutritional value. They are not only precious delicacies, but also advanced tonics. Pigeon meat is a high-protein and low-fat food. protein contains many essential amino acids, which are easy to digest and absorb.

Drinking pigeon soup for pregnant women can not only enhance resistance, but also help the brain development of the fetus. Pigeons are high in nutrition, but if the soup is cooked incorrectly, the nutrition of pigeons will be lost. What's the best way to make pigeon soup? How can we perfectly preserve the nutritional value of pigeons? These are the issues that many people are most concerned about. Today, the pencil necked will share with you the most correct way of pigeon soup, and friends who like it may wish to learn together.

Nourishing pigeon soup

Materials: pigeon 1, red dates, codonopsis pilosula, astragalus, medlar 1, ginger, cooking wine 1, salt.

Practice steps:

1, when buying pigeons, the boss will usually help clean them up, and then clean them up by yourself when you come back. Pigeons can be cut into pieces or stewed whole. Because my wife doesn't like meat and only drinks soup, I cooked the whole pot. Wash red dates, medlar, astragalus and codonopsis pilosula for later use. Wash and slice ginger for later use. Just put three or four tablets, too much ginger will be very strong.

2. Boil a pot of boiling water, add pigeons, add a few slices of ginger and 1 tablespoon cooking wine, and blanch for 3 minutes to remove excess blood. Blanch, remove, rinse with clear water, and put in a saucepan. Add ginger, jujube and medlar. Replenish enough water at one time as needed. Cover and stew for 2 hours.

3. Add some salt to taste after stewing.

Precautions:

1. Pigeons should wait for the water to boil before cooking. Don't cook with cold water, or it will easily lead to nutrient loss after a long time.

2. When stewing soup, add enough water at one time. If you add it later, it will affect the taste of the soup.