As the saying goes, "One pigeon wins nine chickens". Eating pigeons in autumn and winter is the choice of many health care people. Pigeon meat is not only rich in protein and amino acids, but also a very nutritious food; home-style pigeons, in addition to brine pigeons, the most commonly eaten is stewed pigeon soup; especially in autumn and winter, come to bowl pigeon soup, that is, nutritional nourishment, but also warm the heart and stomach.
But pigeons are different from poultry chicken and duck meat, which belongs to pure natural growth. In addition, the most important thing is that the pigeon slaughter method is also very unique, generally soaked in water, no bleeding; so this leads to the pigeon blood is contained in the meat, a little bit of mastery, the fishy taste will be particularly strong. So how to master the nutritious pigeon soup, the stew without the taste of blood? Stewed pigeon soup keeps in mind "3 put 1 do not put", the soup is delicious and not fishy.
If it's a stewed pigeon soup, then it's important to remember – choose old pigeons.
As the old saying goes, "An old pigeon is better than a ten-year bird." "So if it is a stewed pigeon soup, when selecting pigeons, compared to suckling pigeons and tender pigeons, the fat content of the old pigeons is relatively small, the meat is relatively tight, and the stewed soup tastes more delicious and sweet, and the nutrition is richer; and the meat of the tender pigeons is more tender, which is like a baby chicken, although the meat is tender, delicate and delicious, but compared to the fat of the tender pigeons, it is more suitable for stir-frying or grilling."
1. Do not put cooking wine
Cooking wine in the cooking of meat ingredients, although it is the first choice to remove fishy seasonings; but for the stewed pigeon soup, eating is the natural umami taste of the pigeon itself, if this time to put cooking wine to achieve the effect of fishy freshening, the taste will change. In addition to fishy cooking wine, it is a compound flavored wine, which also contains other spice components, but stew is generally required to be original, so stew pigeon soup, remember not to put cooking wine.
Generally, stewed pigeons to fishy, most of them are added in advance to add onion and ginger blanched water to fishy, the purpose can basically be achieved, and when stewing pigeons, there is no need to use other fishy seasonings.
2, do not put cinnamon balls, garlic and other hot food
Pigeon soup is a hot food, so in autumn and winter, some people who are cold like to nourish the body. But for people with body heat, the opposite can worsen symptoms. Therefore, when stewing pigeon soup, we should pay attention to it, try to avoid adding hot ingredients to pigeon soup, similar to some hot foods such as guiyuan and garlic that we often like to put, which will backfire, aggravate the heat in the body, and lead to symptoms such as fire.
Some netizens believe that the stew is naturally nothing, and the nutrition of the pigeon soup is basically revealed; because the pigeon soup itself has a certain blood tonic effect.
But for some more exquisite people, if you want to enhance its qi and blood effect, when stewing pigeon soup, you can put in some ingredients or Chinese herbal medicines that have the effect of tonifying blood and qi; and the most common three are: angelica, party ginseng and goji berries; in addition, some netizens also like to put some astragalus and red dates to strengthen the nutritional content of pigeon soup.
【Stewed pigeon soup】
Ingredients: 2 old pigeons, 1 ginseng, angelica, red dates, ginger skin
1, stewed pigeon soup is generally the whole stew, but when slaughtering, it is recommended to let the pigeons bleed and then stew; because if the pigeons do not bleed, animal blood will be deformed and blackened at high temperatures, and then the stewed pigeon soup will also appear black in its flesh.
2, after the bloodletting of the pigeons clean, cold water under the pot, first high heat to skim off the foam; most of this layer of foam is the pigeon blood and body fluids in the fishy substance dissolved in the grease formed; not only very fishy, but also no nutrition.
3, until the foam is completely skimmed clean, then add 1 ginseng root, angelica, red dates and ginger slices; simmer on low heat, simmer for about 1-1.5 hours; pigeon soup becomes milky white is the best; and small fire slow stew can slowly stew the nutrients in the pigeon from the meat, and the nutrition of pigeon soup will be high.
4, wait until it is about to come out of the pot, add a little salt to taste it; but remember that the stewed pigeon soup must not put salt early, put salt early, the pigeon tissue obviously shrinks and tightens, affecting the nutrition to dissolve in the soup, so that the stewed pigeon meat will be older, wood, the taste is not good, and the nutrition of the soup will be greatly reduced.
In addition, stewed pigeon soup is best to choose casserole kitchen utensils, because the casserole has the advantages of fast heat transfer, slow heat dissipation, even heating, etc., and is very suitable for low heat slow stew, the pigeon soup stewed out of the casserole pot is not only not nutritionally suitable for loss, but also can maximize the release of the aroma of the ingredients, making the pigeon soup more fragrant.
Although pigeon soup is a very good tonic food, it is important to pay attention to quantity. The "Outline of the Medical Forest" records pigeon meat: "Eating too much of this is also fearful." That is to say, eat pigeons and pigeon soup in moderation. Therefore, under normal circumstances, once a week, it can basically meet nutritional needs.