1 Pigeon soup should be blanched or not

It is recommended to blanch.

Generally in the meat stew before the need to blanch, blanching is designed to reduce the meat of the bloody gas, so that the meat tastes better, and the pigeon meat of the bloody gas mainly exists in the pigeon bones and blood, blanching, these blood-rich components will dissolve in the soup, the formation of the surface of the froth, so blanching the process of skimming off the froth.

After the blanching of pigeons to stew, there will not be a very strong fishy flavor, the soup color will be relatively bright, there will be no yellow-white foam.

2 Pigeon soup need to cut pieces

Generally do not cut pieces.

Pigeon meat is more tender, due to the surface layer of skin protection, will make the stewed pigeon meat is not so hard, firewood, eat more tender, so stewed pigeon soup is not recommended to cut pigeon. In addition, the whole pigeon stewed out of the better look, very much like a professional chef to do.

But this actually depends on personal preference, some people think that pigeon cut into pieces stewed more delicious, then according to their own way.

3 Pigeon soup correct practice tips

Ingredients: 1 pigeon, 1 iron stick yam, 1 small piece of ginger, 1 pinch of wolfberry, salt to taste.

Practice:

1. First of all, wash off the pigeon blood, blanch and prepare.

2. Begin to prepare the ingredients, wash and peel the ginger and cut into slices, and put them into a plate, and the wolfberries are also put into a plate for spare.

3. Iron stick yam peeled and cleaned, put in cold water to soak (Iron stick yam and Huaishan appearance is not the same, do not get confused, Huaishan taste crisp moisture, suitable for fried to eat, yam taste face less moisture, suitable for stew.). The first is to make sure that you have a good understanding of the situation.

4. In the stew before the peeled yam cut into hobnail pieces, if cut in advance you need to soak in cold water to prevent oxidation.

5. Prepare a clean earthenware casserole, first into the cut yam and ginger, and then into the whole pigeon, pigeon liver and gizzard are put into the stew together, and finally add the right amount of water, water should be no more than a few ingredients, cover the lid and open the medium-low heat stew.

6. Cook until the soup boils, skim the surface of the froth, and then cover the lid and turn the heat to simmer for 40 minutes.

7. Cook until the pigeon meat can be easily inserted with chopsticks.

8. Then add the washed wolfberry continue to stew for 2 minutes, and finally add the right amount of salt and stir, you can taste the salt flavor, salinity is not enough to add salt, do not add more.

Tips:

1. Blanch the pigeon beforehand.

2. To use a small fire to stew slowly, not with a big fire. The method of slow stewing on a small fire can ensure that the nutrition of the pigeon is not lost, and it is also the most correct way to do it, the stewed pigeon meat is soft and rotten, and the soup is delicious.

3. Do not stew for a long time, stewed for a long time the meat on the firewood, stew 40 minutes can be.

4 Benefits of eating pigeon for women

Chinese medicine believes that eating pigeon meat has the effect of tonifying the liver and kidneys, benefiting the blood, clearing heat and removing toxins, and quenching thirst, etc. Modern medicine believes that pigeon can strengthen the body and tonify the kidneys, vitality and vigor, and brain tonic, improve memory, stabilize blood pressure, adjust the human body's blood glucose, and nourish the face and beauty. It is suitable for women to eat, and men, the elderly, and children can also eat without fear.

In winter, you can use jujube, astragalus, wolfberry, American ginseng, mulberry and other stew, nourishing effect is more.