Due to the hot and rainy climate in summer, summer dampness often makes people trapped in the spleen and stomach and lose appetite. Therefore, it is necessary to use diet to adjust and supplement, increase the intake of nutrients, and achieve the purpose of eliminating summer heat and fatigue. Nutrients should be light and nourishing food, that is, "clear". Old duck is a good tonic in summer. It is not only nutritious, but also very cold because it lives in water all the year round. It has the effects of nourishing the yang of the five internal organs, clearing away the heat of fatigue, nourishing blood and promoting blood circulation, nourishing the stomach and promoting fluid production.
In ancient medicine in China, duck meat was discussed as a tonic, and duck meat was called a "panacea" and a nourishing top grade in "Bielu of Famous Doctors". There is also a folk saying that "an old duck wins in summer." When the old duck stews soup, it can be cooked with vegetables such as lotus root and wax gourd, which can not only complement the nutrition with meat dishes, but also replenish deficiency, relieve summer heat and strengthen yang. It is really a good summer tonic. If you add Gordon Euryale seed and Coix seed stew, the aphrodisiac effect will be better, and it can also strengthen the spleen and eliminate dampness and stimulate appetite.
Here are some old duck soup for you:
Sour radish old duck soup
Sour radish old duck soup tastes delicious, the soup color is clear, and it is said that it can also go to autumn dryness, which is a home-cooked dish for the occasion.
This dish is simple, but the ingredients should not be careless. Old duck soup should of course choose old duck, which makes it easier to remove the smell of duck. I choose ducks over one year old here; Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher.
Ingredients: old duck1800g, sour radish 900g, one piece of ginger, four or five pieces of pepper.
Making:
1, clean the old duck, take out the internal organs and cut into pieces; Wash the sour radish with water and slice it. Pat the ginger into pieces for later use.
2. Pour the duck into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water is boiled, pour in the fried duck and radish, and add the prepared ginger and pepper.
The classic practice is to stew in a saucepan for an hour or two, but in order to use a pressure cooker more conveniently and quickly, a pressure cooker is used here.
Mung bean duck soup
This soup can clear away heat and promote diuresis, and is also effective for facial scar and chickenpox.
Basic materials: 4 mung beans, 1 old duck, 8 yuan Smilax glabra, and proper amount of oil and salt.
Exercise:
1. Wash the old duck and gut it.
2. After the mung bean is soaked and washed, it is put into the pot together with the old duck and Smilax glabra, boiled in 5 bowls with clear water for about 4 hours, and seasoned.
Barley and mung bean old duck soup
Ingredients: Coicis Semen 38g, mung bean 38g, 2 pieces of dried tangerine peel, old duck 1 bird, clear water 12 bowl, and proper amount of salt.
working methods
1 gut the old duck, cut it in half, cut off the tail, wash it and blanch it.
2 soak dried tangerine peel in water and scrape off the pulp. Wash other materials.
3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and season with salt.
Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera.
Jiangnan old duck soup
Raw materials: salted duck, pickled dried bamboo shoots, ham, zongye, Chinese cabbage, monosodium glutamate, chicken essence powder, etc.
Practice: Boil sliced salted duck, salted dried bamboo shoots, ham and zongye together for ten minutes, then add Chinese cabbage and season with monosodium glutamate and chicken essence powder.
Key points: Use salted duck instead of naked duck, because there is too much fat under the skin of naked duck, and the cooked soup will be very greasy. In addition, the salted duck itself has salty taste, so the soup naturally has duck taste and salty taste. Remember not to put salt when seasoning, so as not to be too salty.
This is a very traditional Shanghai dish, and authentic Shanghainese must take their friends to a restaurant for dinner. The traditional method is salty heavy oil. After improvement, the salty taste is moderate, and the soup is not greasy, which is more suitable for Cantonese tastes.
Taro old duck soup
Cut the old duck into pieces, add water, boil and skim off the foam.
Slice the taro. When the duck is half-crispy, add taro, cook until it is completely crispy, and season with salt. The total stewing time is about 1 half an hour.
Litchi old duck soup
Litchi is a famous fruit in Lingnan, and its dried fruit can be taken orally and used as medicine. Using dried litchi as tonic, because of its mild temperament, the tonic will not be destroyed, nor will it help the fire to generate heat. The cooked old litchi duck is fragrant and moist, which is a timely soup. Dried litchi nourishes spleen and liver, while old duck nourishes yin and nourishes qi and blood, which are combined into soup, * * * plays the role of nourishing middle energizer, enriching blood and promoting fluid production.
Ingredients: 30 dried lychees, 20g of ginger, lean duck 1 piece, 4 dried oranges1piece, and 2 slices of ginger.
Cooking: removing the shell and core of dried litchi; Jiang Yaozhu was soaked in clear water 1 hour and washed; Soak dried tangerine peel with clean water ... >>
Question 2: What does the old duck stew, delicious and nutritious? Ducks are very complementary ~
Let me tell you a few tips that are easy to stew:
Stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3-4 hawthorn, chicken is perishable.
Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is dry, pour in proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets crackle, immediately heat the water (no chicken nuggets), then simmer for 10 minute with high fire, add seasoning, simmer for 20 minutes with low fire, and then pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80-90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.
Stewed old chickens and ducks: old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.
Boil the old duck: It's easy to boil a few snails in the pot.
After the duck is cooked, the beans on both sides of the duck's tail are removed, and the taste is more delicious.
Stewing method: The method of stewed duck with wonton is delicious. Just try it.
Raw materials/seasonings]
Light fat duck 1, about 1000g, 25 pork wonton, moderate amount of onion and ginger, and a little sugar.
[production process]
① Cut the fat duck from the back, eviscerate and wash it, cut it into four pieces (two duck legs and two breasts with thighs, and the rest are reserved for other purposes), put it in boiling water, and when the duck skin contracts and tightens and blood bubbles float, take it out and wash it.
② Divide the duck into four casseroles, add 6 cups of water to each pot, appropriate amount of ginger (pat loose), onion (knotted) and white sugar, boil with strong fire, add salt, then stew with low fire until it is crisp and rotten, put the wonton in the water pot, cover the pot and eat it with the pot.
Boiling method of old duck soup with delicacies
Stewing method: Take a live duck, about 1.8kg, slaughter it, remove its feathers, claws, mouth shell and nose dirt, gouge out its cavity, wash it, then boil it in water for 3-5 minutes, remove the blood, then take it out and let it cool, wash its hair and let it cool for later use. When stewing the soup, first put 1 Bao old duck soup into a 3 1 cm casserole (customized by the company), then add the ducks, then add about 3kg of water to the edge of the casserole, boil it with strong fire, and then stew it with slow fire (just after the fire has started) for 2.5 ~ 3 hours (note: it takes about 1 hour to stew at high altitude)
Special instructions:
1), midway inspection: two or three inspections are needed in the middle, mainly to check the amount of soup and the raw and cooked state of ducks.
2) How much duck soup: When serving duck soup (for guests), check the water level of the soup. When stewing duck soup, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is light and salty, because the taste of the company's soup is modulated according to the size of the pot. Too much water evaporates when there is too little soup, so it is necessary to add water to the table and serve it to the guests after boiling. There is too much meat in the soup, the duck is tender or has too much water, or the duck has not been stewed and raked. At this time, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.
3) Add water to the stew: If the cooking is well controlled, add water according to the above requirements, and stew without water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), the tenderness of ducks, the size of heat and the size of pots (individual casseroles), they are slightly different and need to be adjusted according to specific conditions.
4), duck stew time: In any case, duck stew time should be more than 2 hours, because the taste of soup will be cooked. This can be judged by tasting radish. The salty taste of radish shows that the taste of soup is still contained in the soup. Remember.
5) Adjustment of soup flavor: Generally speaking, when the company stews ducks, it mixes the soup flavor without adding any other seasonings. However, due to the slightly different regional and personal tastes, we can adjust it by adding and subtracting radish soup. You can add more soup to each pot in advance (for example, 6 packages of soup stew 5 pots), or you can directly add soup to the soup pot according to the requirements of individual guests.
6) Number of oil layers: The oil in the soup bag is quantified by the company based on years of experience, and there is no need to add oil when stewing soup. However, due to different duck sources (such as different fatness of cherry valley duck and duck), the oil quantity may be different. Generally, oil should not be removed, which will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. Some guests will ask for gas. At this time, 50 ~ 100 g salad oil can be added.
Roasted duck in pot
raw material
A slaughtered stuffed duck weighs about 4 kilograms, 3 kilograms of marinade, 5 yuan of onion, 5 yuan of ginger and 2 kilograms of flower oil ... >>
Question 3: What is the most nutritious stewed duck?
material
Ingredients: 500 grams of old duck, 200 grams of pickled cabbage, 2 small pieces of ginger, water 1500. Seasoning: salt 5g, chicken essence 3g, sugar1g.
working methods
1. Cut the old duck into pieces and blanch it. Cut the sauerkraut into sections and blanch for later use.
2. Put a clean pot on the fire, add water, ginger, old duck, sauerkraut, and bring to a boil over medium heat for 45 minutes to taste.
Question 4: What does the old duck eat, stewed yam or melon, which is the best and most nutritious?
Question 5: Duck soup and what stew are the most nutritious ingredients: duck, medlar, dangshen and angelica.
Simple production process:
1. Wash the old duck, chop it, put it in a crock with Lycium barbarum, Codonopsis pilosula and Angelica sinensis, and add water;
2. The most important thing in simmering soup is the heat. If you have a charcoal fire at home, you can simmer for seven or eight hours. At this time, soup is the best. If it is a normal fire, it can also be simmered for two or three hours.
3. Add salt, oil, etc. And sprinkle chopped green onion when cooking.
Taste: Delicious and fragrant.
Love efficacy: the main ingredients are very nutritious and have many effects. This soup is delicious and nutritious. This soup has the functions of clearing away fire, benefiting lung, rich nutrition, expelling wind and reducing fire, and nourishing stomach.
The method of cordyceps sinensis duck soup is introduced in detail: main ingredients: duck1000 g.
Accessories: Cordyceps sinensis 10g, dried jujube 6g.
Seasoning: 5 grams of onion, 5 grams of ginger, 2 grams of salt and 5 grams of cooking wine teach you how to make Cordyceps duck soup. How to make Cordyceps old duck soup delicious 1. Wash and dry the slaughtered old duck;
2. Wash and remove the red dates;
3. Slice ginger and cut onion;
4. Put the onion, ginger slices, red dates and cordyceps into the washed duck belly and seal it with a toothpick;
5. Put the medicated duck into a small pot and add some water, salt and cooking wine;
6. Put the small pot into the big pot that has been poured with water and stew it with slow fire for about 1 hour. Tips-Health Tips:
Chronic bronchitis is a chronic disease, which mostly occurs in winter. Treating winter diseases in summer means taking medicine in winter, and it can't be eradicated. Although you don't get sick in summer, it means building a foundation, that is, assisting healthy qi and increasing your body's resistance. Even in winter, people seldom get sick or not.
Question 6: What kind of chestnuts are nutritious in duck stew? Now is the season of chestnuts. Most family members love chestnuts and don't want to peel chestnuts, so everyone loves to peel chestnuts in stew ~ And eating chestnuts in autumn and winter can tonify the waist and kidney ~ Or stewed duck soup with lotus seeds, candied dates, glutinous rice, winter melon and lotus leaves tastes extraordinary ~ I hope I can help you ~ Thank you ~
Question 7: What does the old duck stew with the most nutritious Chinese medicine formula such as Lycium barbarum and red dates?
Question 8: What is duck meat and the most nutritious stew? Braised Duck with Red Ginseng, Black Ginseng and Cordyceps "Family Fitness Recipe"
Ingredients: duck 1 kg, cordyceps sinensis 20 g, fish maw 100 g, ginger 3 slices, salt and monosodium glutamate.
Wash the duck, put it in a casserole with the bulging fish belly, add ginger slices and appropriate amount of water, stew for 5 hours on the fire, and then add appropriate amount of salt and monosodium glutamate.
Nourishing yin and tonifying kidney, strengthening yang and astringing essence. Suitable for weak body, dry mouth, nocturnal emission and yang spasm.
Question 9: How to make the most nutritious medicated old duck soup;
This medicated old duck soup is a delicious, nutritious and nourishing old duck soup. Its characteristics are: nourishing yin and tonifying kidney, promoting body function, regulating body function and making you have a strong body.
The practice of medicated diet old duck soup;
Raw materials:
Ingredients: duck meat
Accessories: Angelica sinensis, longan, Lycium barbarum, dried jujube and ginger.
Seasoning: salt, monosodium glutamate
1. Cut the duck and clean it.
2. Some other medicinal materials were washed and put into use.
3. Put the casserole into the water, do not cover the stew, boil it over high fire, and remove the foam of the ingredients.
4. Remove the foam and change it to minimum fire.
5. Season and stew for at least an hour before eating. Waiting for soup
6. Nutritional soup
Medicated old duck soup diet should be taboo;
Suitable for people with heat and internal heat; People with low fever, weak constitution, loss of appetite, dry stool and edema eat better. At the same time, it is suitable for women with malnutrition, postpartum weakness, night sweats, nocturnal emission, less menstruation, dry throat and thirst. It is also suitable for cancer patients and those with diabetes, ascites due to cirrhosis, pulmonary tuberculosis and edema of chronic nephritis after radiotherapy and chemotherapy.
For those who don't think about diet, stomach cold pain, diarrhea, low back pain, dysmenorrhea caused by cold, obesity, arteriosclerosis and chronic enteritis caused by cold, they should eat less. People who have a cold should not eat it.
Cooking tips of medicated old duck soup: It should be noted that pregnant women should not eat medicated soup, and it is great to recover their physical function after operation.
Question 10: What does the old duck stew with? Duck meat is sweet and salty, cold in nature, has the functions of clearing away heat and toxic materials, nourishing yin and nourishing the stomach, and is suitable for people who suffer from bitter summer or get angry. It is better to eat duck soup in summer. You can add fresh yam, lotus root or wax gourd to the old duck soup to improve the nourishing effect. Although duck meat has the functions of nourishing yin and stomach, invigorating spleen and tonifying deficiency, promoting diuresis and infiltrating dampness, it is hairy and should not be eaten by people with unknown exogenous factors, fever or excessive phlegm and dampness.
Old duck, cordyceps sinensis, yam, gordon euryales, papaya, ginkgo biloba, coix seed, etc. You can stew all kinds of soups, and the nutrition is different. Mainly depends on the needs of consumers.