As we all know, pigeons have high nutritional value. Pigeon meat is high in protein and low in calories, and contains minerals such as calcium, iron and copper and vitamins A, B and E, which are higher than chicken, fish, cattle and beef. Drinking pigeon soup in winter can not only enhance resistance, but also have the effect of detoxification and beauty.
Lotus root is one of the essential foods for cooking soup. Lotus root tastes delicious, and many families like to use it to make soup. The soup stewed with lotus root is delicious. The fragrant soup, together with the slightly glutinous lotus root, is sweet and nourishing in winter.
I want CC to share with you the practice of this lotus root pigeon soup, and friends who like it can collect it in person. Lotus root and pigeon soup: Need food: 1 old pigeon, lotus root 1 knot, jujube, wolfberry fruit, longan, glutinous rice 1 and salt.
Step 1: Prepare necessary food, such as pigeon, corn, lotus root, longan, jujube, wolfberry, etc. First, clean the tap water of jujube, medlar and longan. Remove the core from the red dates.
Step 2: clean the lotus root, peel it, and then cut it into pieces. Clean all the corn and cut it into sections for later use. Put a proper amount of water into the pot, first boil the water, then put the jujube, longan and pigeon into the pot, first boil it with strong fire, and then stew it with slow fire for 20 minutes.
Step 3: After 20 minutes, put the lotus root and corn into the pot and stew for another 20 minutes. After 20 minutes, put the medlar into the soup and stew for another 30 minutes. The nutrients are simple, and the lotus root pigeon soup is also good. Because the older pigeons are used, the pigeon meat becomes more and more compact after stewing, and a little soy sauce tastes particularly fragrant, and the soup is not greasy, which is particularly delicious. Pigeons used in the soup had better be old pigeons. After stewing, the soup is not fishy and the meat is firm.