Although pigeons are not very big, pigeons have high nutritional value. Pigeon eggs are edible and pigeon livers are nutritious. Pigeon soup is the essence, thick soup, fragrant pigeon meat, very nutritious. Pigeon soup can promote fetal development and enhance the physical fitness of pregnant women. Today I will introduce to you pigeon soup for pregnant women and how to make it! 1. How to make pigeon soup for pregnant women. There is a folk saying in my country that \”one pigeon is worth nine chickens\”. Pigeon meat is not only rich in nutrients, but also has certain health effects and can prevent and treat many diseases. Traditional Chinese medicine from ancient times to the present believes that pigeon meat has the functions of nourishing the liver and strengthening the kidneys, replenishing qi and blood, clearing heat and detoxifying, producing body fluids and quenching thirst. Modern medicine believes that pigeon meat strengthens the body and kidneys, provides vitality, strengthens the brain and replenishes the spirit, improves memory, lowers blood pressure, adjusts blood sugar in the human body, beautifies the skin, makes the skin white and tender, and prolongs life. Drinking more pigeon soup in autumn and winter can strengthen your physique, increase skin elasticity, improve blood circulation, and make you beautiful in winter. Ingredients for pigeon soup for pregnant women: One pigeon, a section of yam, 2 to 3 black fungus, 6 to 7 quail eggs, 3 red dates, a little wolfberry, ginger slices, green onion segments, cooking wine, salt, chicken essence. Steps/Methods 1. Wash the pigeons Clean, put into boiling water, add some cooking wine, remove the blood, take out and wash; 2. Add ginger slices, green onion segments, wolfberry, red dates and simmer for 1.5 hours; 3. Peel the yam, cut into sticks and soak Boil the black fungus and quail eggs like hard-boiled eggs and peel them; 4. Prick them with chopsticks. When they are crispy, add the quail eggs and black fungus. 5. Simmer over low heat for 20 minutes, add the yam, and stew again. When the yam is crispy, season with salt and chicken essence. Note: Don’t put too much red dates and wolfberry, just the right amount, otherwise it will turn into a sweet soup. 2. What are the nutritional values of pigeon eggs? 1. Pigeon eggs contain a large amount of high-quality protein, a small amount of fat, a small amount of sugar, phospholipids, iron, calcium, vitamin A, vitamin B1, vitamin D and other nutrients, which are easy to digest and absorb. Pigeon eggs also have functions such as improving skin cell activity, elastic fibers in the skin, and increasing facial rosiness (improving blood circulation and increasing hemoglobin). 2. Pigeon eggs contain high-quality protein, phospholipids, iron, calcium, vitamin A, vitamin B1, vitamin D and other nutrients. They can also improve skin cell activity, elastic fibers in the skin, and increase facial rosiness (improve blood circulation, increase Hemoglobin) and other functions. Pigeon eggs are rich in nutrients and regular consumption can prevent measles in children. 3. Pigeon eggs are sweet, salty, and neutral in nature; they can nourish the liver and kidneys, replenish essence and qi, enrich the skin, help yang and refresh the mind, relieve sores, and treat impotence and malnutrition; they are mainly used for soreness and weakness of the waist and knees caused by kidney deficiency. , fatigue, palpitations, insomnia and other symptoms; during the measles epidemic period, let children eat two cooked pigeon eggs a day, which can prevent measles and have detoxification effects; women with anemia, irregular menstruation, and insufficient qi and blood often eat Pigeon eggs not only have the effect of beautifying and smoothing the skin, but may also cure diseases, making people energetic, radiant and bright-skinned. 3. Can pregnant women eat pigeons? The answer is yes. Pigeon meat has been a good medicine for women since ancient times. It itself is particularly rich in protein and has very low fat content, calcium, iron, copper and other elements as well as vitamins A, B, E, etc.They are all higher in content than chicken, fish, beef, and mutton. Pigeon liver contains the best bile, which can help the body make good use of cholesterol and prevent and treat arteriosclerosis. Pigeons are called sweet-blooded animals among the people. Eating them can help people with anemia regain their health. Pregnant women can drink pigeon soup during pregnancy. Pigeon soup has a strong nourishing effect. Drinking more pigeon soup in autumn and winter can strengthen the physique of pregnant women, increase skin elasticity, and improve blood circulation. It is a high-quality soup to supplement during pregnancy. Pigeon soup for pregnant women is a porridge soup recipe. The main raw material is pigeons. The craft is stewing. It is simple to make. Let’s take a look at how to make pigeon soup for pregnant women: Ingredients: One pigeon, a section of yam, 2 to 3 black fungus, and 6 to 7 quail eggs. indivual. Ingredients: 3 red dates, a little wolfberry. Seasonings: ginger slices, green onions, cooking wine, salt, chicken essence. 4. What kind of soup should pregnant women drink? Among the various foods we eat, soup is the most nutritious and easiest to digest. The soup made from different bones has different effects. Which kind of bone will make the soup have what effects? Elbow bone soup is the most nutritious. This part of the bone contains a large amount of bone marrow. In addition, the content of collagen is also very high, so the stewed soup is white in color and rich in nutrients. Spine soup is the most irritating. If it is used to make soup, it is better to choose the middle and back part with the tail attached. The vertebrae in the front section are suitable for eating with sauce. There is not much meat on the backbone, and the fat content is relatively low, so it is suitable for making soup in summer. Beef bone soup nutrients are the easiest to absorb. Compared with pigs, the nutrients in beef bones are easier to absorb. 96% of the nutrients in beef can be absorbed by the human body, making it the highest quality among all kinds of meat. It should be noted that the longer the soup boiling time is not, the better. Generally speaking, 1-1.5 hours is enough. Thick soups that have been simmered for a long time, or soups made from pork bones, chicken feet, skinned poultry, and fatty meats, contain a large amount of saturated fat and have a greasy taste. Such soups can be irritating to the gastrointestinal tract. Therefore, pregnant women should not consume it.