How to make pigeon soup nutritious? How to make pigeon soup without getting angry

Pigeon soup is rich in nutrition and tastes very delicious. In fact, how to stew pigeon soup is also very important! Only by slow cooking over low heat can the protein, fat, collagen, chondroitin, vitamins, calcium, phosphorus, iron and other nutrients in the pigeon meat be slowly stewed out from the meat, and the nutrition of pigeon soup will be high. Open it to learn more!

Contents of this article

1. How to make pigeon soup nutritious

2. How to stew pigeon soup without getting irritated

3. Should I use cold water or hot water to stew pigeon soup?

How to make nutritious pigeon soup

If you want to make a nutritious pigeon soup, it is recommended to put the pigeon in cold water first, boil it over high heat, and remove the layer of foam on the water surface. Then simmer it over low heat. The best stewing time is 1-1.5 hours. Add salt when it is almost time to serve. The nutritional value of the pigeon soup stewed in this way will be higher.

Only by slow-cooking over low heat can the protein, fat, collagen, chondroitin, vitamins, as well as calcium, phosphorus, iron and other nutrients in the pigeon meat be slowly stewed out from the meat, making the pigeon soup more nutritious.

The time for stewing pigeon soup should not be too short or too long. If it is too short, the nutrients of the pigeon meat will not be stewed out. If it is too long, the nutrients in the pigeon soup will be reduced.

If salt is added too early, the pigeon meat tissue will obviously shrink and tighten, affecting the dissolution of nutrients into the soup. The stewed pigeon meat will be tough and dry, with a bad taste, and the nutritional value of the soup will be greatly reduced.

How to Stew Pigeon Soup without Getting Heaty

Prepare pigeon meat, mung beans, lotus seeds and other ingredients. This way, the pigeon soup will not only not cause internal heat, but also has the effect of clearing away heat and reducing internal heat. Marinate the pigeon with ginger slices, add pigeon meat, lotus seeds and mung beans after boiling water, simmer the soup together over low heat for 50 minutes, add wolfberry and salt, simmer and serve.

Prepare ingredients: pigeon meat, mung beans, lotus seeds, wolfberries, ginger, salt and other ingredients. Pigeon meat itself is a warm food, so stewing it with mung beans, lotus seeds and other ingredients can clear away heat and relieve fire without causing symptoms of getting angry.

Cut the pigeon meat into pieces, add a few slices of ginger to remove the fishy smell and marinate it. At the same time, wash the lotus seeds and mung beans and set aside. Be careful not to remove the lotus seed core, because the lotus seed core can clear away heat and reduce fire.

After boiling water in a hot pot, add pigeon meat, lotus seeds, and mung beans. When the soup in the pot boils again, use a spoon to scoop out the floating oil on the surface. This way, some of the fat in the pigeon meat can be removed, making it fat but not greasy when eaten.

Cover the pot, turn the heat to low and simmer for 50 minutes. After 50 minutes, add the wolfberries and simmer. Finally, sprinkle a little salt to season when serving. Be careful not to simmer for too long to avoid overcooking the pigeon meat.

Should I use cold or hot water to stew pigeon soup?

Cold water should be used to stew pigeon soup, because using cold water to stew pigeon soup can improve the taste of pigeon meat, and most importantly, it can remove the blood and impurities in the pigeon to achieve the effect of removing the fishy smell. When boiling pigeon soup, you can add some medicinal materials to boil. Stir-frying the pigeon in a hot pan in advance will make it easier to cook. The boiled pigeon soup has a mellow and rich taste.

Cold water is needed to stew pigeon soup. Using cold water to stew pigeon soup can make the pigeon meat more compact, so that the pigeon meat will be more flavorful and taste better. Another more important reason is that using cold water to simmer pigeon soup over low heat can remove the fishy smell, so that the soup will taste more mellow and rich.

When stewing pigeon soup, some nourishing herbs are usually added together, so boiling with hot water may destroy the nutritional value of the herbs. Slowly boiling with cold water can slowly release the nutrients, which are finally absorbed by the pigeon meat, thus maximizing the nourishing effect and improving the nutritional value.

When stewing pigeon soup, it is best to marinate the pigeon meat in advance, add ginger and boil it in cold water to clean the pigeon's blood, so that the pigeon will not have a fishy smell when cooking soup. Before cooking the soup, you can stir-fry the pigeon meat until the surface of the pigeon skin turns yellow, then add hot water to cook the soup, which makes it easier to cook.