The practice of nourishing old duck soup, the most important thing for Cantonese people to eat three meals a day is to come to a bowl of old fire soup. Among many soups, old duck soup is the most mellow, but what can be done to make it the most fragrant? Let me give you a brief understanding of the nourishing method of old duck soup.

Practice of nourishing old duck soup 1

Composition:

800g of old duck, 300g of yam, 20g of jujube, 5g of medlar, 2g of codonopsis pilosula, 0g of angelica15g, 0g of lily10g of lotus seed, 0g of gordon euryales10g of ginkgo biloba10g of ginger.

working methods

1. Clean the duck and cut it into large pieces; Put the duck meat in a cold water pot and bring it to a boil. When there is a lot of floating foam, remove the duck meat and rinse it with warm water.

2. Peel the yam and cut into hob blocks; Peel ginkgo, soak in water, and remove the thin skin outside; Lotus seeds go to the heart; Peel ginger and cut it into large pieces for later use.

There is no need to put oil in the wok. Add the duck pieces and stir-fry until the water in the duck meat is dry. When there is no duck smell, turn off the fire and serve.

4. Put the fried duck pieces and all the ingredients except yam into the stew pot, pour in clear water, boil over high fire, simmer for about an hour, then put the yam pieces into the stew pot for half an hour, and season with salt before taking them out.

skill

1, old duck soup, of course, choose old duck, it is easier to get rid of the smell of duck. Generally speaking, ducks are over one year old.

2. Put the duck pieces into a frying pan without oil and stir-fry the duck oil. This will not only make the soup not greasy, but also remove the fishy smell of ducks.

Ducks have a lot of oil. Skimming the cooked duck oil after cooking will make the soup more transparent and refreshing.

4, old duck soup can also choose to use sour radish, dried tangerine peel, ginkgo, papaya, fresh bamboo shoots and so on. , different flavors.

Nutritional value and efficacy:

Duck meat tastes sweet and slightly salty, and it is cool. Entering the spleen, stomach, lung and kidney meridians has the effects of clearing away heat and toxic materials, nourishing yin and reducing fire, stopping dysentery and nourishing. The nutritional and medicinal value of duck meat has always been respected by people, and its auxiliary materials such as duck blood, duck liver, duck gall and duck egg white also have medicinal value. Duck meat contains protein, fat, carbohydrates, various vitamins and minerals. People often eat it, which can not only supplement all kinds of nutrients necessary for the human body, but also dispel summer heat and strengthen the body, and is more suitable for the weak and sick. People who know how to keep in good health like to drink a bowl of duck soup in severe winter.

The practice of nourishing old duck soup 2 the practice of old duck soup:

There are many ways to make old duck soup, such as winter melon old duck soup, barley mung bean old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, cucumber old duck soup and so on. Here are some ways to make old duck soup:

First, the common practice of old duck soup

Of course, you should choose old duck for old duck soup, which makes it easier to remove the smell of duck. I choose here. It's been over a year. 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.

Second, barley mung bean old duck soup

Materials:

Coix seed 38g mung bean 38g tangerine peel 2 pieces.

Old duck 1 clear water 12 bowls of salt.

The practice of old duck soup

1 gut the old duck, cut it in half, cut off the tail, wash and blanch.

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.