My stewed pigeon soup is not delicious, is it the wrong seasoning?

Maybe it's not the seasoning, it's the pigeon's problem, the fresh pigeon is delicious even with only salt.

The seasonings for stewed pigeon soup are, star anise, sannai ginger, sauerkraut, salt, chicken essence, and pepper. The pigeon soup made from these seasonings is delicious.

Probably. The next time you stew pigeons, search the Internet for what you need to put in the cooking, and the stew will be delicious.

Hello, glad to answer for you. Stewed pigeon soup do not add 3 ingredients: 1

Cooking wine pigeon blanching can be added cooking wine, but when stewing, Liang Chahou should not add it, cooking wine not only has alcohol, but also contains a certain amount of spices, adding the taste of spices during the stewing process is easy to remain, easy to destroy the harmonious umami, so it is best not to add in the stewing process. 2.Star anise, pepper, cloves, garlic and other star anise, pepper, garlic and other spices, the smell is relatively heavy, no matter what broth stewed before slipping, do not need to add, otherwise it is easy to cover the umami leached by the ingredients, it is best not to add.

3.After a long time of stewing, the ingredients themselves will release umami substances, which is also the reason why the broth is fresher, and chicken essence and monosodium glutamate are fresh seasonings.

When making pigeon soup, cooking wine, cloves, garlic, peppercorns, star anise and other seasonings should never be added. This is because the umami of the ingredients may be obscured after addition.

chili pepper, star anise, Sichuan pepper; The taste of pigeon soup should be delicious, adding pepper pepper or star anise, these spices, affect the taste of the meat, will mask the deliciousness of the pigeon soup.

When stewing pigeon soup, be sure not to add the two spices of Sichuan pepper and star anise; Because the addition of these two spices will make the pigeon soup lose its original nutrition and taste.

Stewed pigeon soup usually uses ginger, wolfberry jujubes, red dates, green onions, salt and pepper. These seasonings not only add to the taste of the soup, but also improve the nutritional value of the soup. The first refers to the selection of fresh pigeons and the cleaning of the soup when cooking the pigeon stew.

Put the pigeon in a pot, add enough water and add some spices.

Ginger is one of the essential seasonings for stewed pigeon soup. Ginger helps to improve the taste of the soup while also helping to boost the body's immunity. Goji berries and red dates are also one of the commonly used seasonings in stewed pigeon soup.

Both wolfberry and jujube have high nutritional value and can improve the body's immunity and anti-fatigue ability. Green onions are another commonly used spice that adds flavor to soups and has antibacterial and anti-inflammatory effects.

In addition to these commonly used spices, other spices can be added according to personal taste. For example, some people may like to add ginger, garlic, coriander, etc. to the stewed pigeon soup to increase the taste and nutritional value of the soup. At the same time, seafood such as abalone and fish maw can also be added to the stewed pigeon soup to increase the umami and nutritional value of the soup.

All in all, pigeon soup stew is a delicious and nutritious soup. When cooking pigeon stew soup, it is very important to choose fresh pigeons and proper seasonings. Whether you choose a traditional spice or try a new flavor, you can make your pigeon soup stew even more delicious.

In addition to chicken, beef and mutton, and pork ribs, pigeon meat is also very popular. Although the pigeons are small, they are stewed into pigeon soup, which is very delicious. Personally, I think it's more delicious and delicious than chicken soup, and even children can't put it down.

If you want to nourish in winter, pigeon soup is a good choice, the nutritional value is particularly high, after all, there is a saying that everyone must have heard: "one pigeon is better than nine chickens", although the pigeon is small ** cheap, but the effect of tonic is much stronger than chicken. Especially the frail people, as well as the elderly and children, drink more.

However, stewing pigeon soup is not just a matter of putting pigeons in a pot and stewing them, and there are many tips in it. For example, some seasonings can't be put in, some steps can't be done, and so on. So if you want the soup to be delicious and fishy, and if you don't lose nutrients, you have to keep in mind the trick of "3 don't put 2 can't".

3. Don't put it: don't put cooking wine, star anise, longan. When stewing pigeon soup, do not use cooking wine to remove the fishiness, adding green onion and ginger is enough.

Don't put star anise, many people like to put star anise in the soup when stewing, in fact, it is easy to destroy the umami and it is not delicious. Don't put longan, many people think that when stewing soup, add a little longan, can enhance the fragrance and nutrition, in fact, longan is hot, and it is easy to cause fire after putting it in.

2 can't: the first can't be cut into pieces, but should be put in the whole stew, so that the nutrition will not cause damage, the second can't be blanched, after blanching is also easy to cause the loss of nutrition and umami.

Recipe: pigeon, green onion ginger, goji berries, red dates, salt.

1. Prepare a pigeon, let the boss deal with it when you buy it, buy it and observe it a little to see if there is any hair or something, and then rinse it thoroughly after removing it.

2. Next, we slice the ginger, then prepare the wolfberries and red dates, put a whole pigeon into the pot, and then pour enough water, the amount of water should not be over the pigeon, and then add green onion and ginger, ** start cooking. When boiled, a large amount of foam will appear in it, and these things will be skimmed out.

3. After all the foam is skimmed off, we take out the green onion and ginger, add new ginger slices to it, and then we add red dates to it, cover the lid and start to stew. After the fire boils, turn to low heat and simmer for an hour and a half to two hours, after the time, add a few wolfberries to it, and then add an appropriate amount of salt to taste, continue to simmer for another minute, and then Li Huyi can be out of the pot.

You can put it when blanching, but not when simmering soup. The function of cooking wine is mainly to remove the fishy smell, and the first step of stewing pigeon is to blanch the pigeon meat, in the process of blanching can be present in the pigeon blood and body fluids of the fatty amines, aldehydes and ketones, heterocyclic compounds and other lead fishy substances dissolved in the soup in the oil, forming foam, so that the fishy smell of pigeon meat will be weakened. And in this process, if you add finch pure cooking wine, the effect of removing the smell will be strengthened.

You can put it when blanching, but not when simmering soup. The function of cooking wine is mainly to remove the fishy smell, and the first step of stewing pigeon is to blanch the pigeon excitation meat, in the process of blanching, you can dissolve the fatty amines, aldehydes and ketones, heterocyclic compounds and other fishy substances existing in the pigeon's blood and body fluids in the soup to form foam, so that the fishy smell of the pigeon meat will be weakened. And if cooking wine is added in this process, the effect of removing the smell will be strengthened.