A pigeon is better than nine chickens, stewed pigeon soup is the most taboo blanching, remember these 2 points, nutrition is not lost
In traditional Chinese food culture, pigeon soup is highly regarded for its unique nutritional value and nourishing properties. As the saying goes, "one pigeon is better than nine chickens", this is not only a compliment to the delicious taste of pigeon meat, but also a high summary of its rich nutrition. However, during the cooking process, many details are handled that directly affect the taste of the pigeon soup and the preservation of nutrients. Especially when making pigeon soup, the step of blanching is often a big taboo. In order to ensure that the stewed pigeon soup is not lost in nutrients, we must keep in mind the following two points.
First of all, let's take a look at why blanching is a taboo when stewing pigeon soup. Blanching, the process of boiling ingredients in boiling water and then removing them, is often used to remove the fishy smell and impurities of meat or vegetables. But in the case of pigeon meat, this step can lead to the loss of valuable nutrients. The meat itself is low in fat and tender, and the high temperature during the blanching process causes the protein in the meat to coagulate quickly, and nutrients such as vitamins and minerals are also lost. Therefore, in order to preserve the original taste and nutritional value of pigeon meat, we should avoid blanching it before stewing the soup.
Next, we will detail two important tips that you should remember when stewing pigeon soup:
1.Gentle handling of raw materials:
Before simmering the pigeon soup, we should take a gentle approach to the pigeon meat. First of all, you can rinse the impurities on the surface of the pigeon with clean water, and then put the whole pigeon directly into the saucepan. The advantage of this is that the nutrients in the pigeon meat are preserved as much as possible, while at the same time keeping the meat tender.
2.Slow simmering:
Mastering the heat of stewed pigeon soup is a science. The correct way is to use a simmer and simmer slowly. Simmering allows the meat to gradually release its internal nutrients under the influence of heat over a long period of time, without damaging heat-sensitive substances such as vitamins. In addition, slow cooking can also make the soup richer, the meat more soft, and the soup more delicious.
During the stewing process, we can also add some traditional Chinese herbs, such as Codonopsis, wolfberry, red dates, etc., which can not only enhance the nourishing effect of pigeon soup, but also increase the flavor of the soup. At the same time, an appropriate amount of ginger slices and green onions can remove the smell and enhance the flavor, making the soup more perfect.
In conclusion, pigeon soup stewing is a craft that requires us to take care of every detail in the cooking process. By avoiding blanching and using gentle processing of ingredients and slow cooking, we are able to ensure that the nutritional value of the pigeon soup is fully preserved, and that we can enjoy a bowl of rich and nutritious pigeon soup. Let us not forget to pay attention to health while tasting food, and truly achieve "food is better than medicine".