One pigeon wins three chickens, stewed pigeon soup, remember the "three don'ts", delicious and nutritious will not be lost
In the treasure trove of Chinese cuisine, pigeon soup is highly prized for its unique flavor and nutritional value. As the saying goes, "one pigeon is better than three chickens", which is not only a high evaluation of pigeon nutrition, but also reflects people's love for pigeon soup as a nourishing product. However, it is not easy to make a pot of pigeon soup that is delicious and nutritious. There are three important "don't" rules to follow during cooking to ensure the taste and nutritional value of the soup.
1. Don't mix and match ingredients randomly
The charm of pigeon soup lies in its unique flavor and nourishing properties, and much depends on the combination of ingredients. When making pigeon soup, not all ingredients are suitable for simmering with pigeon meat. Some ingredients with strong odors, such as garlic, onions, etc., although commonly used in daily cooking, may suppress the umami taste of pigeon meat and affect the overall taste of the soup.
In addition, some Chinese herbal medicines, such as ginseng and astragalus, are not suitable for everyone, although they have tonic effects. Everyone's physique is different, and their reaction to medicinal herbs is also different. Therefore, when choosing ingredients to match, you should decide according to your personal physique and taste preferences, and avoid blindly following trends or adding them at will.
2. Don't put salt too early
Salt is an indispensable condiment in cooking, but it is a common mistake to put salt too early when it comes to simmering pigeon soup. Putting salt too early can cause the protein in the pigeon meat to coagulate, which affects the amount of it dissolves into the soup, making the soup less umami. At the same time, adding salt too early may also cause the meat to become older and affect the taste.
So, when is the best time to put salt?Generally speaking, in the final stage of pigeon soup, when the meat has been simmered until it is cooked and the soup is basically formed, it is ideal to add the right amount of salt to taste. This ensures the delicious taste of the soup without losing the nutritional value of the pigeon meat.
3. Don't ignore the mastery of the heat
Heat is one of the key factors in cooking, and it is especially important for stewed pigeon soup. Insufficient heat will cause the pigeon meat to be stewed and the soup not to be rich;If the heat is too high, the meat may be too old and hard, and the soup will be too greasy.
When making pigeon soup, it is generally simmered on high heat and then low heat. Bring the soup to a boil over high heat at the beginning, which helps to remove blood, water and impurities from the meat;After that, turn to low heat and simmer so that the nutrients in the pigeon meat are fully dissolved into the soup, while keeping the soup fresh and not greasy. By controlling the change of heat and controlling the length of time and the amount of heat, you can ensure that the stewed pigeon soup is both delicious and nutritious.
In addition to the above three "don't" principles, there are some practical cooking tips that can help you make pigeon soup better:
Pre-treatment of pigeon meat: Wash and blanch the pigeon meat before simmering to remove blood and fishy smell, so that the stewed soup is more refreshing and delicious.
Use a casserole or crockpot to simmer: The casserole or crockpot has good heat retention and air permeability, which can keep the temperature of the soup constant, which is conducive to the full dissolution of the nutrients in the pigeon meat into the soup and makes the soup more rich and mellow.
Add an appropriate amount of excipients: According to personal taste and needs, you can add some auxiliary ingredients such as red dates, wolfberries, yams and other accessories to increase the nutritional value and taste level of the soup, but you should be careful not to too much so as not to affect the taste and nutritional value of the main ingredients.
Skim off the foam in time: During the stewing process, some foam will be generated, which is mainly formed by impurities and blood in the meat, and should be skimmed off in time to keep the soup fresh and beautiful.
Control the amount you eat: Although pigeon soup has a tonic effect, more is not always better, excessive consumption may lead to problems such as indigestion or overnutrition, so it should be eaten in moderation according to individual conditions and combined with other foods to ensure a balanced intake of nutrients.
Start planning my 2024 Follow the above principles and tips to make a pot of delicious and nutritious pigeon soup to nourish your body and enjoy the pleasure of food!At the same time, it is also necessary to pay attention to the choice of ingredients and cooking methods, to meet your own physical condition and needs, to achieve a scientific diet and healthy life!
In short, "one pigeon wins three chickens" is not only a high evaluation of the nutritional value of pigeons, but also a guide for people to pursue a healthy diet