How to simmer pigeon soup, how to cook pigeon soup

Gastrodia, without any condiments, stew.

Pigeon soup is a very nutritious health recipe, especially for people who are weak, postpartum and post-operative. So, how exactly should pigeon soup be made? Here is a simple way to make pigeon soup.

Tools: soup pots, kitchen knives, fences, induction cookers, plates, etc.

Ingredients: a pigeon, wolfberry, astragalus slices, green onions, ginger, garlic, peppercorns, ingredients, salt, chicken essence, monosodium glutamate.

1. Take a pigeon and slaughter it, soak it in boiling water, pluck out the hair on the body, cut the abdomen, remove the internal organs such as the stomach and intestines, and rinse it clean.

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2. Slice the ginger, cut the green onion into small pieces, pat the garlic with a kitchen knife, and rinse the wolfberry and astragalus slices with cold water for later use.

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3. Blanch the cleaned pigeon meat in a pot with boiling water, remove the floating residue on the surface, and rinse it briefly under the tap water pipe.

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4. Put the pigeon meat in the soup pot, add an appropriate amount of water, and then add wolfberry, astragalus slices, green onions, ginger slices, garlic, Sichuan pepper, spices, etc.

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5. Cover the soup pot and simmer for 2 hours, then turn off the heat and simmer for 15 minutes.

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6. Add salt, chicken essence, monosodium glutamate and other condiments to taste according to personal taste, and let it cool before eating.

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<> How to cook pigeon soup:

1.Wash the yam and slice it.

2.Goji berries, codonopsis, and black dates are washed and set aside, and the suckling pigeon is washed and put in a casserole, adding an appropriate amount of water.

3.Once boiling, skim the foam, then add cooking wine, green onion and ginger.

4.Then put in wolfberry, black dates, and codonopsis, bring to a boil over high heat, turn to low heat and cook for about 1 hour, add yam, boil until the yam is soft and rotten, and add salt to taste.

FYI.

Prepare ingredients: pigeons, wolfberries, jujubes, peppercorns, cinnamon, bay leaves, green onions, ginger, salt, cooking wine.

1.When the pigeon is bought, ask the merchant to remove the feathers, and go home and wash it with clean water to wash off the blood and remove the remaining feathers.

2.The pigeons are cut into small pieces with scissors and cleaned again.

3.Add an appropriate amount of water to the casserole, add the pigeon pieces under cold water, add an appropriate amount of cooking wine, and bring to a boil over high heat.

4.Once boiling, skim off the foam with a spoon.

5.Add jujubes, wolfberries, green onions, ginger, cinnamon, bay leaves, and Sichuan peppercorns, turn to the lowest heat and simmer for 1 hour.

6.20 minutes before cooking, add an appropriate amount of salt, adjust the taste, and continue to simmer.

7.A nutritious and delicious pigeon soup with red dates and wolfberries is ready.

Ingredients: 1 pigeon, 100 grams of Chinese yam, 20 wolfberries, 2 codonopsis, 6 black dates (with pits), 20 grams of chopped green onions, 3 slices of ginger, 15 grams of cooking wine, 4 grams of salt, appropriate amount of water.

Cooking steps: Wash the yam and slice it. Goji berries, codonopsis, black dates wash and set aside, wash the pigeon and put it in a casserole, add an appropriate amount of water to boil, skim the foam, and then add cooking wine, green onions, and ginger.

Then put in wolfberry, black dates, and codonopsis, bring to a boil over high heat, turn to low heat and cook for about 1 hour, add yam, boil until the yam is soft and rotten, add salt to taste, sprinkle in chopped green onions, and then you can get out of the pot.

How to stew pigeon soup is that we will always encounter some problems that we can't solve in our daily life, such as many friends want to know how to stew pigeon soup. However, when some friends buy pigeons from the vegetable market, they find that they don't know how to stew pigeon soup, and if the pigeon soup is not handled correctly, it is easy to cause some unnecessary trouble and bring some losses that could have been avoided, resulting in the stewed pigeon soup is not edible at all. So how do we solve this situation that we don't know how to stew pigeon soup?

So let me introduce the steps of how to stew pigeon soup.

Step 1:

With a bowl of water, suffocate the pigeon's head into the water to avoid too much loss of pigeon blood, and then soak the pigeon body in water about 60 degrees, pluck its feathers and wash it.

Step 2:

Cut the belly of the pigeon with a sharp knife, cut the sternum of the pigeon with scissors, and then take its internal organs, remove its intestines, lungs, and spleen. Dissect the gizzard, remove the gizzard, and wash it.

Step 3:

With a little cooking wine, an appropriate amount of salt, sugar, ginger, and the proportion of salt? Seven out of ten, three out of ten for sugar.

Marinate for about 10 minutes.

SectionFour steps:

Prepare a clay pot with three-quarters of water, add a few slices of ginger, red ginseng or American ginseng to boil, put in the pigeon, cover the pot, simmer over low heat, stew the pigeon, add the green onion, the soup pigeon is clear, and the aroma is tangy.

After reading my method, now do you know how to stew pigeon soup? If you learn it, you can share this method as soon as possible, so that more people know how to stew pigeon soup. While carrying out the above steps, we need to pay attention to the fact that the pigeon soup must be stewed over low heat.

The above are the steps of how to stew pigeon soup.

Raw material. Pigeon (1 pigeon).

Ginger (10g).

Astragalus (10g).

Codonopsis (10g).

Goji berries 10g method.

Handling pigeons. Put the processed pigeon into the water, add a spoonful of salt, add ginger slices, stir well, and soak to remove the smell.

Place in a casserole.

Prepare a casserole, put the soaked pigeons in, add ginger slices, then add astragalus, codonopsis, pour mineral water or filtered water, flush with the pigeons.

Simmer pigeon soup.

Cover the lid and boil the water over high heat, turn to low heat and simmer for an hour after boiling, add wolfberries after stewing, add salt according to personal preference, and then cover the lid again and simmer for about five minutes before eating.

1. Steamed pigeon soup.

Ingredients. A pigeon, a piece of fresh ginger, 20 wolfberries, a little cooking wine, a little salt.

Method. 1. A pigeon, clean it.

2. Cut the fresh ginger into large slices and wash the wolfberries.

3. Put the pigeon into a pot of boiling water, pour a little cooking wine, and cook for two minutes to remove the blood and fishy smell.

4. Scoop out the pigeon into a large bowl, cover the pigeon body with hot water, and then put ginger slices and wolfberries.

5. Pour in a little cooking wine and mix well.

6. Put it in the steamer, turn to medium heat after boiling on high heat, and steam for 1 and a half hours - 2 hours.

7. Add a little salt according to taste.

2. Stewed pigeon soup.

Ingredients. A pigeon, an appropriate amount of ginger, an appropriate amount of wolfberry, an appropriate amount of green onions, an appropriate amount of salt, and an appropriate amount of chicken essence.

Method. 1. A pigeon, wolfberry, ginger slices.

2. Boil an appropriate amount of boiling water, and keep pouring the pigeon's whole body to rinse it, the pigeon is very clean, so there will not be a lot of foam.

3. Blanch the internal organs of the pigeon.

4. Stuff the internal organs into the pigeon's belly, put them in an iron bowl, add an appropriate amount of water, and ginger slices.

5. Cover and simmer for two hours.

6. After stewing, add an appropriate amount of wolfberry.

7. Add an appropriate amount of salt and chicken essence to taste before drinking.

3. Gastrodia stewed pigeon soup.

Ingredients. Appropriate amount of pigeons, appropriate amount of ginger, appropriate amount of gastrodia, appropriate amount of wolfberry, appropriate amount of salt, appropriate amount of chicken essence.

Method. 1. Cut the pigeon into large pieces, put it in hot water, blanch it and set aside.

2. Add ginger, blanch the pigeons, and gastrodia to a boil over high heat, then turn to low heat and simmer.

3. After an hour, add salt, wolfberry and chicken essence to turn off the heat.

Fourth, yam pigeon soup.

Ingredients. 1 pigeon, appropriate amount of yam, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of refined salt.

Method. 1. Handle the pigeons and cut them into large pieces.

2. Peel and cut the yam into sections, cut the ginger slices, and knot the green onion.

3. Add water to the pot, add ginger and green onions, and bring to a boil.

4. Put in the pigeon meat and blanch it and take it out.

5. Then put the yam segments into the stew pot, add water, ginger and shallots.

6. Select the corresponding menu key according to your personal taste, and the time will be up. Season with salt and serve.

Today we came to learn the practice of pigeon soup, a few days ago a fan told me that his daughter-in-law gave birth to a baby boy, so very happy, want to give his daughter-in-law a soup with his own hands, he asked me what soup is better for pregnant women who have given birth to children, of course, the first choice, I recommended a pigeon soup, because pigeon soup is more nutritious, and it is also better for healing wounds. There are many people who don't know how to make pigeon soup, the stewed soup is not thick, and it tastes fishy, and it is difficult for pregnant women to swallow, today I will teach you the detailed method.

First prepare a pigeon, this pigeon is still relatively cheap, buy in the vegetable market is generally 15 to 20 yuan a, we only need to pay attention to one point when buying pigeon, is to see if there is a layer of yellow oil under the pigeon skin, if it is white, it is recommended that you do not buy, try to buy this yellow, so that the pigeon stewed out of the soup is delicious, and the oil is also golden.

After cleaning, the pigeon will be cut into pieces, not head and neck, you need to remember that the cut pigeon also needs to be taken and cleaned with water, because there is a lot of blood in it.

We are preparing a little red dates, wolfberries, and angelica as ingredients, and soak them in water first. Also cut a little lean meat, which can play a role in the soup. Then put the pot on the fire, put the diced meat and the pigeon in cold water, simmer over low heat, and completely boil the blood inside, although the pigeon is small but the blood is very much, it must be boiled thoroughly in the pot, boiled and then exposed and washed.

If you eat it at home, it is recommended to fry a pot of purified water in a casserole, put in the cleaned pigeon, and add the ingredients that were soaked before. In the process of stewing pigeon soup, we do not add water again, do not season, do not put chicken essence, monosodium glutamate these seasonings, and so after the pigeon is completely stewed, we can put some edible salt, so that the soup has a taste, and then add a little pepper pepper can play a role in removing the smell and increasing the flavor.

Finally, we can also add a little chopped green onion to mask the fishy smell and increase the fragrance, so that it will look more appetizing. Tips, make soup must remember, use high heat to make thick soup, low heat to cook clear soup, like this pigeon soup nutritional value is very high, if your daughter-in-law is also going to give birth to a baby, you must remember to learn this dish.

To stew pigeon soup, you need to prepare a fresh pigeon, wolfberry, ginger slices, chicken essence, add an appropriate amount of water to the pot to boil, and then put the pigeon in, you need to constantly pour water on the pigeon, keep washing, there will be no foam after washing, blanch the internal organs, stuff the internal organs into the pigeon's stomach, and then put it in the iron pot, add the appropriate amount of water and ginger to cover the lid, stew for two hours, add wolfberry and some chicken essence salt to taste after stewing.

Gastrodia pigeon soup, you need to prepare some wolfberry, gastrodia, ginger, pigeon, chop the pigeon into pieces, put it in boiling water to blanch, and then take it out and clean it, and then put it back into a clean pot, add ginger, gastrodia and water, boil over high heat, and then change to low heat to simmer for an hour and a half, after the time is up, add an appropriate amount of wolfberry, salt, chicken essence to taste and turn off the heat to eat, the taste is very good.

You can also make yam pigeon soup, you need to prepare some wolfberries, red dates, yams, pigeons, cooking wine, ginger slices, first handle the pigeons, drain the water, clean the ginger and cut it into slices, and then wash the yam and remove the skin, cut into pieces, put the pigeon into a big bowl, put the cooking wine, yam, ginger slices, red dates, wolfberry into it, then add an appropriate amount of water, steam for an hour on high heat, you can also use a pressure cooker to make, so that the speed will become faster.