Angelica pigeon stew is a traditional nourishing delicacy, which has the effect of nourishing blood and regulating endocrine. Angelica, known as a blood tonic medicine, can improve the body's blood circulation. Pigeon meat is rich in protein, vitamins and trace elements, which can strengthen the body. The combination of the two can not only nourish blood and beauty, but also improve the body's immunity, especially suitable for people with body weakness and anemia and post-illness.
1. Carefully prepared materials and step-by-step teaching.
To make a pot of angelica stewed pigeon, you must first prepare the following ingredients: 1 fresh pigeon (about 500 grams), 20 grams of angelica, 10 grams of wolfberry, 3 slices of ginger, 1 green onion, 10 ml of Shaoxing wine, 5 grams of salt, and an appropriate amount of water.
1.Prepare the ingredients: after slaughtering, remove the hair and internal organs of the pigeon, clean it, and cut it into pieces;Angelica and wolfberry should be washed with cold water and set aside.
2.Flying water: Blanch the pigeon pieces in boiling water and boil them over high heat for 2 minutes to remove blood foam and impurities.
3.Medicinal herb treatment: Angelica is slightly soaked in Shaoxing wine to better exert its medicinal effects.
4.Stew: Take the stew pot, put in the pigeon pieces after flying water, add water, the amount of water is not over the pigeon, and then put in angelica, wolfberry, ginger slices and green onions, and bring to a boil over high heat.
5.Reduce the heat: After boiling, skim off the foam, reduce the heat and simmer for 1 hour.
6.Seasoning: Simmer until the pigeon's meat is soft and rotten, add salt to taste.
Precautions: Always keep the water boiling when blanching to remove impurities.
Do not boil over high heat when simmering to avoid the meat becoming old.
The amount of herbs should be moderate, as excessive amounts may affect the taste or cause physical discomfort.
2. Nutritional collocation and creative recipes.
In Chinese food culture, the combination of ingredients pursues the balance of color, aroma, taste, shape and nutrition, and angelica stewed pigeon is such a delicacy. Angelica sinensis, as an important medicine for blood tonic, is mild in nature, and the tonic effect of pigeon meat complements each other, forming a nourishing delicacy. On the basis of traditional recipes, we can also add some other ingredients, such as red dates, astragalus, etc., to enhance the effect of replenishing qi.
When it comes to global ways to eat it, red wine is often used in Western cooking to cook poultry to add flavor;In Asia, the use of herbs is preferred, such as coconut chicken soup in Thailand, which is similar to the combination of herbs and ingredients. Combining Chinese and Western cooking methods, such as using red wine instead of Shaoxing wine, can not only incorporate Western elements, but also add a different flavor.
When creating creative recipes, consider adding some ingredients with a local twist. For example, Sichuan people like spicy flavor, you can add some chili peppers and peppercorns when stewing pigeon;Cantonese people prefer light, which can reduce the seasoning and highlight the freshness of the ingredients themselves.
3. Challenges and cultural explorations in cooking.
During the cooking process, there is nothing more frustrating than the freshness and storage of ingredients. As a delicate ingredient, the freshness of the pigeon is directly related to the taste and quality of the dish. In order to ensure freshness, I choose to buy it before cooking on the same day and store it properly in the refrigerator at a low temperature to avoid bacterial growth.
When cooking angelica pigeon stew, I have tried different heat and simmering times. After many experiments, it has been concluded that simmering over low heat can retain the nutrition and taste of the ingredients to the greatest extent. If the heat is too high, the pigeon meat is easy to get old, and the soup will be too much, which will affect the taste.
At the same time, the Chinese herbal food culture has also inspired my culinary journey. In the production process, how to integrate the concept of medicine and food homology has become a topic of in-depth research for me. Through continuous learning and practice, I have gradually understood the importance Xi of ingredient selection and pairing, which is not only related to the flavor of the dish, but also affects the health effect after consumption.