Why do you eat duck in summer?
The arrival of the hot summer means that the hot summer is coming to an end. In many parts of our country, the heat in summer means the beginning of cool autumn. Since this day, the temperature difference in most parts of China has increased, with warm days and cool nights; But in some places, there will also be short-term high temperature weather of autumn tigers. Nutritionists say that the diet at this time should follow the principle of moistening the lungs and strengthening the spleen in summer, and often eat foods that clear away heat, promote fluid production and nourish yin. Duck is a kind of moist food suitable for summer heat.
The custom of eating ducks in summer has been circulating. There are many ways to eat summer duck: boiled duck, lemon duck, ginger duck, roast duck, lotus leaf duck and walnut duck.
North China still retains this tradition. Speaking of summer, Beijingers will go to stores to buy lilies and ducks for the summer. You can cook duck, boil yam, chop duck, steam duck, etc. And prepare some sauces according to your own taste, so that ducks can eat all kinds of flavors. If you like duck soup with kimchi flavor, you can buy Sichuan kimchi and cook it with ducks, but don't put soy sauce. The color of the soup is white, the taste is sour and refreshing, and the taste is particularly refreshing.
The benefits of eating ducks in summer
Duck meat is sweet in taste and cold in nature, which can replenish internal deficiency, disinfect and clear heat. Duck meat is rich in B vitamins and vitamin E, and the fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. Therefore, it is very beneficial to eat more duck meat instead of other meat dishes in autumn daily life. Especially the elderly should eat more duck meat, which is very helpful for insomnia.
As long as the duck is cooked and burned, the nutrition is easier to absorb, and it can be stewed or braised. It has the effect of relieving cough and nourishing stomach. In summer, people with body heat, excessive internal heat, edema and even low fever can eat it. Even people who can't eat hair such as tumors and skin diseases can eat a little duck.
It is worth noting that the subcutaneous fat content of ducks is very high, so people with hyperlipidemia, obesity or cardiovascular and cerebrovascular diseases had better eat roast duck and roast duck without skin. In addition, because ducks are cold, patients with diarrhea and gastroenteritis had better not eat them, so as not to aggravate their illness.
The practice of summer duck: lotus root lily duck
Ingredients: 500 grams of half duck, 300 grams of lotus root, 20 grams of dried lily, and dried lotus seed with kernel removed 10 gram. Onion, ginger, cooking wine, a little salt.
Practice: Wash the duck, blanch it in cold water, add a little cooking wine after the water boils, and take it out for use after 3 minutes. Peel lotus root and cut into pieces. Wash lotus seeds and lilies separately and soak them in water for later use. Add water to the soup pot and add a little chopped green onion and ginger. After the water boils, add the cooked duck, lotus root, lotus seed and lily. After the fire boils, add a little cooking wine, then simmer for about 1 hour, and add salt to taste.
Efficacy: Summer and autumn alternate seasons, with large temperature difference between day and night and low air humidity. People are prone to symptoms such as dry nose and mouth, dry throat and burning lips. Lotus root lily duck with nourishing yin and moistening dryness is suitable for eating.
Beer Duck
material
Material: duck1000g,
Accessories: persimmon pepper 10g, green pepper 10g,
Seasoning: 5g star anise, 5g cinnamon, 2g fragrant leaves, 20g white sugar 10g soy sauce, 3g cooking wine 15g salt and 3g pepper.
working methods
1. Wash the duck and cut it into large pieces;
2. Wash green and red peppers, remove pedicels and seeds, and cut into pieces for later use;
3. Pour a proper amount of water into the pot, add duck pieces, star anise, cinnamon, fragrant leaves, white sugar, soy sauce, cooking wine and salt, boil with strong fire, marinate slowly with low fire, and take out for later use;
4. Mix green and red peppers with duck pieces, evenly sprinkle with flower oil and salt, and put them in the oven;
5. 150℃ barbecue for 3 minutes.
Pineapple duck
Duck meat is soft, rotten and sweet. Pineapple has a fruity taste.
material
A duck, a pineapple, green onions, ginger and garlic, and Jiujiang double steamed wine.
working methods
1. Wash the chopped duck for later use.
2. Stir-fry ginger slices with hot oil, 5 or 6 slices of ginger.
3. Add the duck and stir fry. When the duck changes color, pour Jiujiang double steamed wine. If the wine is no more than duck, add onion.
4. If you like duck meat, it tastes soft and rotten, cover the pot and stew it in a pressure cooker 10 minutes.
5. When the soup is almost dry, pour in chopped green garlic and pineapple soaked in salt water, and finally add salt.
skill
Only put "Jiujiang double steamed wine" without water. Seize the time, or you will suffer. Don't worry about the smell of wine, because the wine has evaporated, and the last thing left is sweetness, because the wine is rice wine.