Do you need to boil the pigeon soup, and do you want to blanch the pigeon soup?

Stewed pigeon soup does not need to blanch the pigeon first, only need to properly remove the layer of foam in the soup after the water is boiled, so as to ensure the deliciousness and nutrition of the pigeon soup.

Tips for stewing partridge soup:

1. Stewed pigeon soup, suckling pigeon is the first choice, that is, the kind of small pigeon that has not hatched for a long time. The meat of the pigeon is thick and tender, the nourishing effect is strong, the pigeon meat is delicious, the meat is delicate, rich in crude protein and a small amount of inorganic salts and other nutrients.

2, the pigeon to choose after the skin is smooth and smooth, if there are traces of mosquito bites, it means that the growth environment of the pigeon is not good. The feeding of the pigeon determines the quality of their meat, if it is fed with fishmeal and other feed, the meat will have a fishy smell, and the pigeon that eats whole grains has firm meat and will not have a fishy smell.

3. It is best to choose fresh pigeons, do not use quick-frozen, and pigeons are generally sold in the market.

The pigeon soup needs to be blanched, because some of the excess blood and aerosols in the pigeon are blanched.

Under normal circumstances, there is no need to blanch, because blanching will lead to the loss of nutrients, and you can just cook the soup.

I think you can pour out the water from the soup and make a new one, because the soup itself is very rich, and when he cooks the soup, he can release all the nutrients, so this is very nourishing.

If you use pigeons to cook soup, it is best not to take water, because the pigeons only need to be seasoned. There won't be a fishy smell.

The pigeon soup must leak, because if it falls into the water, he can first clean up the things that are not clean, and secondly, it can also play a very fresh role.

It's better to flush the water with a little water, and you can remove some magazines and a piece of blood water after the water, and then it will be healthier.

The pigeon soup should also be pumped, so that impurities can be removed, and the smell of blood can be removed.

If the pigeon is boiled in soup, it must be blanched, so that the fishy smell of the pigeon can be removed, and the taste is also very delicious.

The pigeon needs to be blanched when boiling the soup, if it is not blanched, it is easy to have a layer of foam when the soup is stewed.

If you use a pigeon to cook soup, it is best to blanch the water to remove its fishy smell and dirt.

Pigeon soup, this generally does not need to be blanched, just put it in the stew pot to stew the soup, put some red dates and wolfberries.

Do you need to pump pigeon soup? It is still necessary to pump water, then wash it and stew it directly.

The pigeon soup should not be used, and it is okay not to boil water, just put it in the pot and fry the buns, and then put some ingredients.

Don't blanch, after blanching, there will be no original taste, just wash it off.

Of course, I want to, basically the first part is a lot of impurities and foam to throw away.

If you want to cook the pigeon soup, it is best to put it in the pot with water first, because then the soup will not be too greasy and relatively clean.

Hello, if you want this uh stew, it won't be so fishy when you drink it this way, and then put a little more ginger.

I don't need to blanch my pigeon soup, but if you eat very carefully, then you can blanch it.

If you want to cook the soup, you should just copy the water a little, not for too long.

This one will definitely be wanted, because it itself has a certain amount of bacteria.

Generally speaking, if you stew meat, it should be watery, and if you don't have water, it's okay.

Pigeon soupBlanching 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 pigeon is a very nutritious animal, and the meat, eggs and blood of the pigeon can be used as medicine. Pigeon soup, a soup stewed with pigeons, can be stewed simply with pigeons or stewed with other Chinese medicinal herbs. Pigeon soup is rich in nutrition, and often drinking pigeon soup can not only enhance physical fitness, but also increase the elasticity of **, beauty and beauty.

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.

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.

【Mountain mushroom pigeon soup】

Ingredients: Pigeon, mountain mushroom soup, ginger, cooking wine, salt, method:

1. Pour the mushroom soup out of the bag, this soup is particularly rich, including red dates, yams, Cordyceps militaris, abalone mushrooms, shiitake mushrooms, Poria cocos, tea tree mushrooms, wolfberry, bamboo sun, morels, and the soup made with it is particularly nourishing.

2. Except for red dates and wolfberries, soak all other ingredients in water for 2 hours, then rinse and set aside.

3. Clean the pigeon, the merchant has already dealt with it when you buy it, as long as you rinse the blood in the abdominal cavity with clean water, boil it in a pot with cold water, add ginger slices, and blanch it with cooking wine, and take out the pigeon after boiling the foam. Remove the residual blood and water, and the soup will be clean and more delicious.

4. Put the pigeon into the pot, and put the mountain mushroom soup into the pot, except for the wolfberry. Bring to a boil over high heat, reduce the heat to low and simmer for 4 hours.

5. Put salt to taste in the last half hour, turn off the heat and put in the wolfberries and simmer for another 5 minutes. This pot is particularly nutritious and delicious.

The secret of the kitchen].

1. The chef bought a three-year-old pigeon, and the best way to cook pigeon soup is to use old pigeons, which have less fat content and firm meat, and the pigeon soup is light and delicious and slightly sweet. And more nutritious.

2. There are many ingredients in the mountain mushroom soup, and the nutrition is also very rich, and these ingredients need to be soaked and cleaned in advance.

You can put some shiitake mushrooms and some red dates in it, followed by some lilies and ginkgo seeds. You can put some yams. First of all, it should be blanched, so that the blood and smell can be removed. Then the soup is stewed.

After the pigeon is slaughtered, the pigeon's feathers are scalded, and then use some cooking wine and salt to soak the pigeon in it, you can add some red dates and wolfberries, and then put in water, and finally put it in a pot with the pigeon and cook it over high heat for about 30 minutes.

The pigeons should be soaked in water for a while, then washed several times with water and chopped into small pieces before simmering the pigeon soup.

Eat as much as you can, save delicious and delicious. Writer Yang Daxia Yang Ke analysis.

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 soup1 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.