1 How long does pigeon soup have effect?
If pigeon soup is used for dietotherapy, it is generally recommended to drink it continuously for 1-3 months, 1-2 times a week.
Pigeon soup contains protein, fat, vitamin A, vitamin D, calcium, iron, phosphorus and other nutrients. After eating, it can replenish qi and blood and benefit the spleen and stomach. It is suitable for postpartum hypogalactia, people who are weak and pale after illness. It is generally recommended to drink 1-3 months continuously and 1-2 times a week.
Can pigeon soup get fat after drinking too much?
Pigeon soup is generally not fat when drunk in moderation, but may be fat when drunk too much.
The calorie of pigeons is 20 1 kcal/100g, which is somewhat high, and the fat in pigeon meat will be dissolved in the soup when stewed, so it is easy to get fat if you drink too much pigeon soup. But if you do a lot of exercise every day, or don't drink pigeon soup very much, you won't get fat.
Is pigeon soup good to drink in the morning or at night?
Pigeon soup can be drunk in the morning or at night.
Pigeon soup is rich in protein. Every 65,438+000g of fresh pigeon meat contains about 65,438+06.5g of protein. Generally speaking, you should eat some nutritious food in the morning. After the pigeon is stewed into soup, most of the nutrients are dissolved in the soup, and the pigeon meat is stewed rotten, which is very digestible and suitable for eating in the morning.
You can also drink pigeon soup at night, especially in cold winter and autumn. Drinking pigeon soup has a good effect of nourishing qi and blood and warming the body, so you can sleep better at night.
4 Do you want to pass the stewed pigeon?
It is recommended to add water to stew pigeon.
Generally, it is necessary to cook the stew in advance before using it. The purpose of blanching is to reduce the bloody smell of meat and make it taste better. The bloody smell of pigeon meat mainly exists in pigeon bones and blood. After scalding, these bloody ingredients will dissolve in the soup and form floating foam on the surface. Therefore, skim the foam when blanching.
Take the boiled pigeons to stew soup, which will not have a strong fishy smell, and the soup will be clearer and there will be no yellow and white floating foam.