Do you need to blanch pigeon soup, do you need to blanch pigeon soup stew?

1 Do you need to blanch stewed pigeon soup?

Blanching is recommended. Because after the pigeon meat is blanched, the blood and foam can be removed, so that the stewed pigeon soup will not have a strong fishy smell, and the soup will be relatively bright, and there will be no yellow-white foam.

The reason why blanching can remove the fishy smell is mainly because the source of the fishy smell of meat mainly exists in the blood and body fluids, such as fatty amines, aldehydes and ketones, heterocyclic compounds, etc., and after blanching, these substances will be dissolved in the oil in the soup to form foam on the surface, and the meat after blanching will be fresh and tender, and will not feel fishy.

Soup. 2 How long to blanch the stewed pigeon.

Generally, after the water is boiled, wait 2-3 minutes for the pigeon meat to be removed.

To blanch pigeon meat, it must be boiled slowly in a pot under cold water, so that in the process of boiling, the fishy substances in the pigeon meat can slowly melt into the water. It is necessary to pick it up in time for 2-3 minutes after boiling, because after a long time, the pigeon meat will become less tender. Then rinse the pigeon meat with cold water to rinse the foam off the surface thoroughly, and then start the soup.

Blanching tips:

1.Blanching includes a pot of cold water and a pot of hot water, the general principle is to blanch vegetables in a pot under hot water, while meat is blanched in a pot under cold water.

2.When blanching, the water in the pot is gone; The amount is not too much, and it is enough to submerge the ingredients.

3.In the process of gradual heating, the raw materials must be turned frequently to make the raw materials evenly heated and achieve the purpose of blanching.

For many people, drinking soup is a very good thing, but you should pay attention to it when making pigeon soup, if you don't handle it well, it will have a fishy smell, that is, it will affect the taste of the soup, let's take a look!

Pigeon soup. 1 Blanch the pigeon soup stew.

To blanch, the main thing is that the pigeon will still have a fishy smell, and the fishy smell is also very large, and the taste will be good after blanching.

The reason why blanching can remove the fishy smell is mainly because the source of the fishy smell of meat is mainly in the blood and body fluids, such as fatty amines, aldehydes and ketones, and heterocyclic compounds.

After blanching, these substances will dissolve in the fat in the soup to form foam on the surface, and the blanched meat will be fresh and tender, and will not feel fishy.

2 How to stew pigeon soup without oil.

The texture of the soup is still important, but sometimes it needs to be greasy.

When buying pigeons, they are usually handled by the vendors, we only need to wash the pigeons with salt water and then chop them into small pieces. Pigeon meat.

It is relatively fresh and tender, and the ingredients also have a good seasoning effect, so there is no need to add too many condiments to it, only need to add an appropriate amount of salt, which can ensure the original flavor of the soup.

3 What are the benefits of pigeon soup.

1. Pigeon liver contains the best bile hormone, which can help the body make good use of cholesterol.

Prevention and treatment of arteriosclerosis.

Folk call the pigeon"Sweet-blooded animals"Anaemia.

of people who consume it helps to restore health.

2. The pigeon is rich in protein, the composition of amino acids is reasonable, and it is easy for the human body to digest and absorb. Eating more suckling pigeons can make the cells get sufficient nutrients, so that the whole body organs are full of vitality and smooth metabolism. Eating stewed pigeon soup can moisten the lungs and make up for fatigue.

Strengthen muscles and bones, restore physical strength, eyesight, and mental power.

3. Pigeon brain is rich in cerebral phospholipids, which can promote the metabolic renewal of tissue cells and delay brain tissue and nerve cells.

of aging. After eating, physical strength increases, clear thinking, and memory is greatly improved. It plays an important role in the intellectual development of mental workers and students, as well as children.

In general, it is best to blanch the pigeon soup, which can better remove impurities and make the cooked soup more delicious, sweet and delicious.

In the case of pigeon soup, generally speaking, depending on your own preference, you can blanch it or not.

But after blanching, maybe the soup is not so fresh.

Pigeon soup also needs to be blanched, and by blanching, it will get rid of its fishy smell. Because we have to put a little cooking wine in the supermarket, ginger. Therefore, if you want to get rid of the fishy smell, you must blanch it. Making soup.

1. Clean the pigeons bought;

2. Blanch it in boiling water to remove impurities and some fishy smells;

3. After the lean meat is cleaned, the cut pieces are blanched like above;

4. Soak shiitake mushrooms and dried bamboo shoots in advance;

5. Transfer the pigeons to the pressure cooker and add the ginger slices;

6. Put the shiitake mushrooms and dried bamboo shoots into the pressure cooker;

7. Pour in cooking wine;

8. Add lean meat;

9. Start the heat until the pressure cooker makes a swishing sound, and then simmer on medium heat for 15 minutes. Then transfer to a ceramic pot, add honeysuckle and wolfberries and simmer for 20 minutes. Finish with salt to taste.

Blanching is recommended. Because the source of the fishy smell of meat mainly exists in the blood and body fluids, the pigeon meat can remove the blood and foam after blanching, so that the stewed pigeon soup will not have a strong fishy smell, and the soup color will be relatively bright.

The pigeon soup needs to be blanched first, so that the odor can be removed, and the pigeon soup is delicious and fragrant, and blanching is also a cleaning process.

The pigeon soup also needs to be blanched, and the foam on it must be skimmed clean.

Hello, based on your question, I think that normally the pigeons need to be dehydrated in order to ensure that they taste delicious.

The pigeon soup does not need to be blanched, the pigeon can be stewed directly in a casserole or rice cooker, and the pigeon soup is very nutritious.

Pigeon soup does not need to be blanched, generally speaking, the pigeon can be cut into pieces and then boiled into soup with chicken nuggets, which is more nourishing.

The pigeon soup needs to be cooked, and after the pigeons are handled, take a look at the water. This will get rid of some of the fishy smell.

The pigeon soup needs to be blanched, and it must be needed, so that the soup tastes more delicious.

Hello, does pigeon soup need to be blanched? Hello pigeon soup is blanched, so that a lot of powder can be disclosed.

Pigeon soup normally needs to be dehydrated, so that the effect is better and the taste is more delicious.

In the case of pigeon soup, I think it will be cleaner if it is watered, and there is not so much oil, so the pigeon soup will be more tender and light.

It is said that if you squat this kind of meat, you generally need to blanch it for the first time, that is, it will taste better in this way, but it will be better than before you did it.

When making pigeon soup, it is best to filter out the lamp water, so that it is more beneficial to health.

We also have to blanch the pigeons when we make them, which removes their blood and makes a soup that is very tasty.

This pigeon soup is also good to blanch in water, so that the taste is better.

In winter, beef and mutton are not as good as it, and the yam is a perfect match with it, nutritious and delicious.

We usually poke the water when we stew pigeon soup, and I feel more relieved to eat it without blood foam, and it feels good.

This pigeon meat can be blanched first, so that it does not foam so much.

Do I just need to drain water? The pigeon soup at this distance is not allowed according to the way we usually make soup.

Episode 36: Pigeon soup PC end with subtitles.

Blanch the stewed pigeon soup.

When blanching, add cold water to the pot, put in the prepared pigeons, heat over high heat and bring to a boil until the foam comes out, then skim off the foam with a spoon and try to clean it as much as possible.

The soup made from the blanched pigeons is very clean, yellow in color, and very fragrant. Now it is poultry meat fed with feed, and blanching can boil blood water, so it is more safe to eat.

There has always been a saying among the folk that "one pigeon is better than nine chickens", which means that although the pigeon is small, its nutritional value can top nine old hens. Although this is an exaggeration, it also shows that pigeons are a very nutritious ingredient.

Stewed pigeon soup, which seasonings can be added and which can't:

Let's start with pigeon soup 2.

The first one can not be put is cooking wine, although cooking wine is a fishy artifact, but don't use stewed soup, pigeon soup has a natural sweet taste, after putting cooking wine, the wine smell is difficult to volatilize clean, the taste of the pigeon itself is covered. What's more, with the addition of cooking wine, the soup tastes sour, so no matter what soup is stewed, don't put cooking wine.

The second thing you can't put is garlic. When stewing pigeon soup, do not enlarge the garlic, the taste of garlic is too strong, it will mask the fragrance of the pigeon soup, and the stewed soup tastes strange and difficult to drink.

Let's talk about the pigeon soup 4 puts.

Many people stew pigeon soup, all ginger and wolfberry, in fact, pigeon soup can also add angelica, astragalus, these 4 are the perfect partner for stewed pigeon soup.

Here are the ingredients you need to stew the pigeons: 10 grams of ginger, 5 grams of wolfberry, 3 slices of angelica, 3 slices of astragalus.

Do not blanch the pigeon soup, but you need to skim off the foam, so that the stewed pigeon will not have a finch smell and is more nutritious. The nutritional value of the pigeon is extremely high, and it is not only a precious delicacy, but also a high-grade nourishing product. Pigeon meat is a high-protein, low-fat food, the protein content is, in the same quality of the mu, pigeon contains calcium, iron, copper and other minerals and vitamins A, B, E and so on are higher than chicken, fish, beef, mutton content.

Do not blanch the pigeon soup, but you need to skim off the foam, so that the stewed pigeon will not smell fishy and is more nutritious. The nutritional value of the pigeon is extremely high, which is not only a precious delicacy, but also a high-end nourishing product. Pigeon meat is a high-protein, low-fat food, the protein content is, under the same quality, pigeon contains calcium, iron, copper and other minerals and vitamins A, B, E and so on are higher than chicken, fish, beef, mutton content.

The pigeon soup is blanched first.

It is recommended to blanch the stewed pigeon soup. Because the blanched pigeons will not have a strong fishy smell, the soup will be clearer, and the pigeon soup will not have yellow-white foam. In fact, there is no need to worry about the loss of nutrients after blanching.

Blanching can boil the pigeon's blood, making the taste more tender and delicious.

Most people think that pigeon blood is the most tonic so do not blanch, in fact, this is wrong, if you do not blanch the pigeon soup with rock guess water to drink fishy smell, not fresh, when the time comes, not to mention nourishing, is to drink can not drink in, so it is necessary to blanch, before blanching it should be soaked first, the blood water inside are soaked out, after soaking the complex with salt and cooking wine, so that you can put it into the pot to blanch, so as to ensure that the pigeon soup is not fishy at all, but also special flavor.

Preparation of stewed pigeon soup:

1. Clean the pigeons you bought. Soak all ingredients except goji berries in water for 10 minutes.

2. Bring the water in the pot to a boil, boil half of the water and blanch for 5 minutes. The purpose of this step is to scald some of the small foreign body hairs on the pigeon, then take them out and wash them, plucking the small foreign body hairs with small tweezers. At the same time, it also removes the fishy smell.

3. Start another saucepan, add enough water, put in the pigeons, soak the ingredients, 1 teaspoon of cooking wine, cook on high heat for 10 minutes, then turn to low heat and cook for 30 to 40 minutes. If you don't have time to simmer, you can boil it in a steamer, steam it for 2 hours, and then take it out.

4. After the pigeon jujube empty seeds are stewed, add 1 handful of wolfberries, about 20 grams, simmer for 5 minutes, and then turn off the heat.

Yes. Preparation of pigeon soup.

Ingredients; 1 pigeon.

Accessories; A few slices of ginger, an appropriate amount of red dates, an appropriate amount of ginseng, and a small handful of wolfberries.

1. A meat pigeon is skinned.

2. Add boiling water and ginger slices, and put the pigeons.

3. Cook until discolored and remove.

4. Add water to the casserole and put the pigeons.

5. Prepare red dates, ginseng, wolfberries, and ginger slices.

6. Pour the ingredients into the casserole.

7. Cook over low heat until the soup is thick.

8. Finished picture of pigeon soup.