Lead: When stewing pigeon soup, learn 3 tips. Pigeon broth is delicious and tasteless. It's better than the restaurant's. I always choose Cordyceps, Codonopsis pilosula and Lycium barbarum to stew pigeon soup. The broth stewed with Chinese herbal medicines is rich in nutrition and fragrant, and there is a folk saying that one pigeon is better than nine chickens. No matter whether it is rigorous or not, it is always said that this pigeon soup is of high value, and it is always harmless to drink it properly. Pigeon meat is very good. It won't make people feel greasy at all, and you can smell Cordyceps sinensis. One sip will keep the fragrance. In fact, we want pigeon soup to be delicious and not fishy. We can make it by mastering the tricks. Below, I will share with you the practice of pigeon soup in detail.
The practice of Cordyceps pigeon soup: spare ingredients: 3 pigeons, 50 grams of Cordyceps sinensis, 50 grams of Codonopsis pilosula, 50 grams of Lycium barbarum, 5 slices of ginger, and a little cooking wine;
Production process: the first step, I use small pigeons, one pigeon is enough. Pigeons should be slaughtered, and inedible hair, internal organs and so on should be removed and carefully treated;
Step 2, cut a few slices of ginger for later use, add water to the pot, add ginger, boil, put the treated pigeons in the pot, blanch, skim off the floating foam, take them out, and rinse them with clear water;
The third step is to prepare the dosage of Codonopsis pilosula, Cordyceps sinensis and Lycium barbarum respectively and wash them in advance. Except Lycium barbarum, other ingredients are put into casserole, pigeon meat is added, water is added, and no ingredients are added;
Step four, start stewing soup. You can directly choose a good time to stew in an electric casserole, which is only 2 hours. When the pigeon meat is completely stewed, add Lycium barbarum;
Step five, add a little salt to taste. If you see oil slick on the surface, you can skim it off with a spoon. You can take it out while it is hot after turning off the fire.
Summary: Pigeon soup can be stewed with Cordyceps sinensis or red dates, which can be matched according to personal preference. Pigeon meat is rich in value. Stewed soup is nutritious, tender and delicious, and it can be especially fresh without adding chicken essence and monosodium glutamate. This soup is a mixture of Cordyceps sinensis, Codonopsis pilosula and Lycium barbarum, and its overall taste and value are very rich. Take a sip and you'll have an endless aftertaste. Stew a pot of pigeon soup with your own hands and let your family enjoy the delicious food. And you can use real materials to stew soup, and the materials are particularly assured. Friends who like soup can learn to cook by themselves.
Cooking tips: 1, pigeon meat should be boiled in advance, and some ginger and cooking wine can help to remove the fishy smell. Pigeon meat will taste better when stewed, and there will be foam on the surface when pigeons are cooked. Remember to skim it off. It's cleaner. Just blanch the pigeon meat with boiling water.
2, stewed pigeon soup, together with medicinal materials, but it is not recommended to put it too early, nor is it suitable for cooking for too long. Stewed pigeon soup is best not to add enough water at a time. Even if you want to add water, you must use hot water and never use cold water, otherwise the taste and value of the soup will be greatly affected.
3. You can't put salt directly in the stew until the meat is cooked, so as to avoid the situation that the protein of the meat is solidified by salt and the meat is not stewed well. You need to pay attention to this Lycium barbarum should also be put in the pot with salt, and you can put a few red dates if you like.