Chinese Food
Pigeon soup
(699307 views)As the saying goes, it takes two or three hours to make soup (in fact, most of the soup we make in our family is one or two hours. Many nutritionists suggest that the soup that is cooked too long is prone to purine excess). The meaning of stewing soup is three or four hours. Where do families spend so much time cooking soup? So all kinds of convenient kitchenware came into being, such as electronic pots, electronic stew cups, etc. electronic pots can make soup, electronic stew cups can stew soup and stew supplements. It is greatly convenient for office workers. Even housewives can save a lot of time and worry. After stewing, the soup is amber. This is the color of jujube and wolfberry. Qiuzao. Have more soup and water. It is necessary to replenish qi and blood, dangshen, Beiqi, Qi, Qi, Yang, Qi, stagnancy, Qi, blood stasis, Yin, water, swelling, cold and strong constitution. Huaishan - invigorating spleen and stomach, helping digestion - nourishing kidney and essence.
Cooking ingredients
Cooking Steps
Step1:After killing one pigeon, pluck the remaining hair with tweezers, remove the internal organs, wash and drain the water.
Step2:Chop into pieces for later use.
Step3:Put cold water into the pot. Put in the pigeon meat. The water is better than the meat. Cover the pot and boil it over high heat.
Step4:Take the boiled pigeon meat and wash it in cold water.
Step5:Put the pigeon meat into the soup pot. Pour in boiling water. Take the pigeon meat as an inch.
Step6:Put in dangshen, Huaishan, Huangqi, jujube, American ginseng, ginger and scallion. Pour in two tablespoons of old wine. Cover it. Boil for three to four hours under high temperature. If there is no electronic soup, use electric pressure cooker. Boil porridge for one hour. After the pot, add proper amount of refined salt and chicken essence to seasoning.
Step7:Turn the electronic soup pot into the medium temperature pot for one hour after three hours.
Step8:Put medlar and scallion into the pot before cooking. Put into the cup.
Step9:After stewing, the soup is amber. This is the color of jujube and wolfberry. Autumn dryness. It requires clear and moist soup as well as replenishing qi and blood.
Cooking tips:1. To make stew, it's best to remove the blood foam from the flying water of the meat ingredients. In this way, the stewed soup will be clear but not muddy. Otherwise, there will be a layer of floss like floss under the stew cup. Both the appearance and taste will be greatly reduced. 2. You can't put more wolfberry, or the soup may be sweet, or you can put wolfberry in the end. There are skills in making delicious dishes.
