Hello everyone, I'm Xiaoshi. Spring is the season when we need to nourish yang energy, whether it is meat or vegetablesEat more foods that are flat and sweet, to nourish the body according to the season, in order to better absorb the nutrients of food, here we recommend everyone to tonify pigeon and other ingredients.
As the saying goes"One pigeon beats nine chickens"., the pigeon meat is flat and sweetIt is recognized as a "big protein" in meat, rich in a variety of vitamins and amino acid nutrientsNutrients such as iron, lecithin and riboflavin can improve the symptoms of anemia, while vitamin B can enhance the body's immunity and prevent colds and other diseases.
Therefore,It is recognized as a "big protein", and it is recommended to eat twice a week to improve anemia and enhance immunity。Next, I will share with you a delicious and nourishing soup recipe with a pigeon, I dare say you will love it.
Recommended recipe: Angelica pigeon soup
Step 1: The pigeon can be cleaned by the vegetable market owner, open the inside, and wash it with water until it is as clean as no blood.
Step 2: After the pigeon is washed, we cut it into suitable size pieces, and then soak it in water for 10 minutes, add two spoons of salt and stir it well when soaking, so that it can better kill the blood in the pigeon meat.
Step 3: Next, we will prepare 10 grams of astragalus, 5 grams of angelica, 5 red dates, and for those who are afraid of fire, they can also add 10 grams of wheat dong to neutralize it, and then put these four ingredients into water to wash and set aside.
Step 4: Before boiling the oil, cut a few slices of ginger for later use, put oil and ginger together to stir-fry the fragrance, then put the pigeon meat into the stir-fry together, fry until the pigeon skin is browned, then pour boiling water over the pigeon meat, cover the lid and boil the water twice.
Step 5: After the water boils, we transfer the pigeon meat and soup to the casserole to stew together, put the angelica, astragalus, red dates and winter wheat into the soup, cover the lid and boil the water over high heat, turn to medium-low heat and simmer for 15 minutes, so that the soup boiled out of the casserole is richer and tastier, and there is no need to put it out of the plate when the soup is served, it can be eaten directly on the table, and it is also more heat retention.
Step 6: When simmering for seven or eight minutes, it is recommended to open the lid to see if the soup noodles have any foam, if there is foam, remember to use a spoon to remove the foam, so that our soup noodles will become very clear, and then cover the lid and let it simmer for 10 minutes.
Step 7: 15 minutes later, our pigeon soup is also stewed, sprinkle some wolfberry, green onion, pepper and an appropriate amount of salt before the pot can be stirred out of the pot to enjoy, you can see that the pigeon soup is very moist and tender, the texture of the whole meat can look very q bomb chewy, and the vision of Chai Lao is completely different, and the soup base is thick and white but not muddy, drink it is very sweet and warm stomach, like now is the season of cold spring, come to so one or two bowls every week, Warming the spleen and stomach can also improve anemia, and it also has great benefits for our resistance
Conclusion: It is recognized as a "big protein", and it is recommended to eat twice a week to improve anemia and enhance immunity.
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