Why can't ginger be added to pigeon soup?

Pigeon soup is a very nourishing and healthy soup. Many people often stew some pigeon soup in their daily lives. However, some people think that ginger cannot be added when making pigeon soup. So why can't ginger be added to pigeon soup? Let's have a simple understanding and understanding of this issue below.

Why can't ginger be added to pigeon soup?

If there are no special circumstances, it can usually be released.

Many people think that ginger cannot be added to pigeon soup because the pungent and warm nature of ginger will destroy the nutritional elements of the pigeon soup. In fact, this is not the case. Pigeons are poultry and have a relatively strong bloody smell. Ginger contains aromatic volatile oils, which can be added to pigeon soup to remove fishy smell and enhance flavor. Therefore, ginger can be added to pigeon soup. Of course, if you don’t like the taste of ginger or are not sensitive to the smell of blood, you can also omit ginger.

Can ginger be added to pigeon soup after surgery?

It is generally not recommended.

Postoperative patients should have a light diet and avoid spicy food. Ginger tastes spicy and contains irritating ingredients such as gingerol. Excessive intake of ginger by surgical patients may be detrimental to wound healing. Therefore, it is generally not recommended for surgical patients to add spicy and irritating ingredients such as ginger to pigeon soup.

How to cook young pigeons without ginger slices

Raw materials: one young pigeon, 20 grams each of jujube and wolfberry, 30 grams of Codonopsis pilosula, and appropriate amounts of salt, rice wine, and winter melon.

practice:

1. Clean the young pigeons, put them into a pot, add appropriate amount of water, boil them for about one or two minutes, blanch them to remove the blood and then take them out.

2. After taking it out, clean the white foam on the surface and put it into the stone pot.

3. Pour in cold water and add rice wine, winter melon, jujube, codonopsis pilosula and wolfberry.

4. Bring to a boil, then simmer for about 2 hours over low heat until the pigeon meat is tender.

5. Add appropriate amount of salt seasoning before serving.