Old duck soup is a Chongqing cuisine, which is a popular consumption soup pot food integrating food health, traditional nourishing and folk dietotherapy. "Old Duck Soup" is often eaten because of its delicious taste, waxy meat rake from old duck skin and sour and refreshing radish. Men, women and children, all over the world, can eat it all year round.
Sour radish old duck soup is a famous product in Sichuan cuisine. It is bright in color and delicious. It also has the effects of clearing away heat, eliminating dampness and preventing colds. This is a delicious slimming soup.
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Sour radish is a very common street snack in Guangdong. It is packed in a glass jar and has a sour taste. It was drooling all the time before eating it. When I was a child, there must be one or two small shops selling sour radishes or other "sour cakes" next to the school gate. After school, I often ask a few good friends to "help", and there are several pieces of fifty cents. There seems to be no health knowledge before, but fortunately there is no physical discomfort.
In fact, sour radish is not just a roadside snack or an appetizer. Fried beef with sour radish, sliced fish soup with sour radish and duck soup with sour radish introduced today are all classic delicacies. Moreover, sour radish can stimulate appetite, strengthen spleen, clear away heat and relieve summer heat, and contains protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B 1, vitamin B2, nicotinic acid and so on.
Pickled radish generally uses white radish, and occasionally adds some carrots or red peppers, which looks more appetizing. There are many ways to pickle dried radish, such as our common roadside snacks, pickled with white vinegar and sugar (sometimes with a little salt). This method can be eaten immediately after pickling. The pickled radish used for cooking is different, and some are added with salt to make it naturally sour and salty. Some are soaked in fried rice, sealed and naturally fermented and sour. The preparation time of these two pickling methods takes about ten days. In fact, many families now have such "acid jars", such as homemade sour radishes, sauerkraut and sour beans. They are all produced and eaten by themselves. They are suitable in taste and safe.
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. I bought it at the monopoly stall in the food market. Ha ha! It's just that that store doesn't have a brand yet, so it can't be recommended to everyone. Ok, now let's take a look at the making process of this dish!
Ingredients: old duck1800g, 900g sour radish, one piece of ginger and four or five pieces of pepper.
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 two and a half hours, but in order to use a pressure cooker more conveniently and quickly, a pressure cooker is used here.
The simplest way to make it: wash the duck and remove the fishy smell with boiling water. Adding two slices of ginger and two raw onions to the boiling water is better. Then add water to the duck, put the bought old duck soup in the pot, boil it on high fire and stew it on low fire. (Xiang 'an's-the old duck soup is well stewed and tastes pure, unlike other brands of old duck soup refined monosodium glutamate. )
Mung bean duck soup
This soup can clear away heat and toxic materials and eliminate facial acne caused by damp heat.
Big Yi Shu Old Duck Soup
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 A Bie Lu 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.
Health tips:
The benefits of eating ducks
1, Chinese medicine has a good theory of eating ducks since ancient times.
People who know how to keep in good health like to drink a bowl of porridge or soup cooked with duck rack in severe winter. The nutrition of duck rack soup is described in detail in Compendium of Materia Medica, and duck meat is also rich in nutrition. Traditional Chinese medicine believes that duck meat is sweet and slightly salty, cold in nature, and enters the spleen, stomach, lung and kidney meridians, which has the functions of "nourishing the yin of the five internal organs, removing the heat of fatigue, nourishing blood and promoting fluid production, nourishing the stomach and promoting fluid production, relieving cough and calming convulsion", that is, clearing away heat and toxic materials, nourishing yin and reducing fire, and stopping bleeding. 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 can not only supplement all kinds of nutrients necessary for human body, but also dispel summer heat, preserve health and strengthen body. It is especially suitable for people with tuberculosis, bone steaming, dry throat, edema, night sweats, thirst, nocturnal emission of men, scanty menstrual blood of women, weakness of cancer patients and low fever.
2. Nutritional components of ducks
The nutritional value of ducks is relatively high. The content of protein in duck meat is about 16%-25%, which is much higher than that in livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Old duck meat contains more nitrogen extracts than young duck meat, and wild duck contains more nitrogen extracts. So old duck soup is more delicious than young duck, and wild duck is more delicious than old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve the nitrogen-containing extract and get a more delicious broth.
The fat content of duck meat is moderate, about 7.5%, lower than that of pork, and it is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 33℃ ~ 40℃, and the digestion and absorption rate is relatively high.
Duck meat contains more B vitamins and vitamin E.100g of edible duck meat contains about10mg of B vitamins, of which 6-8mg is nicotinic acid, followed by riboflavin and thiamine. Contains E90-400 micrograms of vitamin E, and nicotinic acid, as two important coenzyme components in human body, plays a role in cell respiration. They are related to the release of carbohydrates, fats and protein energy, and also participate in the synthesis of fatty acids, protein and deoxyribonucleic acid, which has a protective effect on patients with heart diseases such as myocardial infarction. The recommended intake per person per day is about 15 mg, and 200 grams of duck meat is enough. Riboflavin plays an important role in cell oxidation. Thiamine is an anti-beriberi, anti-neuritis and anti-inflammatory vitamin. People need more during the growing period, pregnancy and lactation than the average person. Vitamin E is an antioxidant and a scavenger of excess free radicals in human body, which plays an important role in the anti-aging process.
Duck meat also contains about 0.8%- 1.5% inorganic matter. Different from livestock meat, duck meat has the highest potassium content, and the edible part of 100 g reaches nearly 300 mg. In addition, it also contains high elements such as iron, copper and zinc.
In addition, ducks are precious: duck meat has the effects of nourishing yin and tonifying deficiency, inducing diuresis and reducing swelling, and can be used to treat diseases such as yin deficiency and edema, anorexia and physical weakness, invigorating spleen and tonifying deficiency, clearing away heat and nourishing yin, constipation, anemia, edema, tuberculosis, malnutrition and edema, and chronic nephritis. Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and can be used to treat apoplexy and infantile dysentery such as fish jelly, menstrual fever, dyspepsia, nutritional megaloblastic anemia, etc. Duck eggs have the effects of nourishing yin, tonifying deficiency and clearing heat, and can clear lung fire, relieve cough and relieve sore throat. Can be used for treating postpartum erythema, dysentery, hydrocele of tunica vaginalis, scrotum swelling, scald, eczema, varicose ulcer, infantile dyspepsia, nosebleed, toothache due to wind-cold and fire, hypertension, dry cough, dry throat, sore throat, and dysphoria due to lung yin deficiency.
3. Test data of duck soup powder, duck bone powder and duck oil.
According to the detection and analysis of relevant departments, the following results are obtained:
① Experiments show that duck soup and duck soup powder can prolong the swimming time of mice and have anti-fatigue effect;
② Experiments show that the cholesterol content of duck oil is lower than that of other animal oils, which is beneficial to human health.
③ The proportion of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in duck oil is good and close to the ideal value.
It is generally believed that the high content of unsaturated fatty acids in oil is beneficial to health, and monounsaturated fatty acids in unsaturated fatty acids have a particularly prominent preventive and therapeutic effect on cardiovascular and cerebrovascular diseases and cancer. Residents living in the Mediterranean like drinking and eating meat, but residents in this area suffer from cardiovascular diseases, cancer, diabetes and so on. Experts believe that the reason is that the oil they mainly eat is olive oil, and the content of unsaturated fatty acids, especially monounsaturated fatty acids, in olive oil is very high, and the proportion of saturated, monounsaturated and polyunsaturated fatty acids is about 1: 5: 1. That is, monounsaturated fatty acids account for 7 1.43%, which is a kind of oil that is very beneficial to human body. Some experts have shown that the most beneficial proportion to human body is 1:6: 1, that is, monounsaturated fatty acids account for 75%. Therefore, eating habits have greatly reduced the incidence of related diseases among residents in this area.
Composition of fatty acids in common edible oils
Proportion of monounsaturated fatty acids
Peanut oil 4 1.86%
Soybean oil 24.24%
Sesame oil 38.28%
Corn oil 27.92%
Rapeseed oil 60.84%
Cottonseed oil 28. 10%
Palm oil 44.35%
Lard 47.84%
Butter 50.00%
Olive oil 7 1.43%
Chicken oil 47.37%
Duck oil 58.33%
It can be seen from the above data that the monounsaturated fatty acid content of duck oil is relatively high in common edible oils, which is close to the optimal value (75%), and it should be regarded as a healthy oil.
Introduction to radish knowledge:
Radish is an annual or biennial rooting vegetable in Cruciferae. China is the hometown of radish, which has a long history of cultivation and consumption. As early as the Book of Songs, there were records about radish. According to the harvest season, it can be divided into spring radish, autumn radish and four-season radish, which are cultivated all over the country and supplied in four seasons. It can be used for cooking, such as stir-frying, boiling and cold salad. Can also be eaten raw as fruit, delicious; It can also be used to pickle pickles and pickles. Radish is rich in nutrition and has good edible and medicinal value. There is a saying that "eating radish in winter and ginger in summer keeps you healthy all year round".
Nutritional analysis of radish;
Radish contains a variety of trace elements that can induce human body to produce interferon, which can enhance human immunity, inhibit the growth of cancer cells, and is of great significance for preventing cancer. Mustard oil and dietary fiber in radish can promote gastrointestinal peristalsis and help to excrete waste in the body. Eating radish regularly can reduce blood lipids, soften blood vessels, stabilize blood pressure, and prevent coronary heart disease, arteriosclerosis, gallstones and other diseases.
Radish is suitable for people:
The general population can eat it.
People with weak constitution, deficiency and cold of spleen and stomach, gastric and duodenal ulcer, chronic gastritis, simple goiter, threatened abortion and uterine prolapse should not eat more.
The dietotherapy function of radish;
Radish is cool, pungent and sweet, and enters the spleen and stomach;
It has the effects of resolving food stagnation, eliminating phlegm, clearing away heat, lowering qi, soothing the middle energizer and removing toxic substances.
Indications: food stuffiness, phlegm cough, aphonia, hematemesis, epistaxis, diabetes, dysentery, migraine, etc.
Radish food phase grams:
Radish should not be eaten with ginseng and American ginseng.
Radish practice guide:
1. Radish is suitable for burning, mixing and making soup, and can also be used as food and decoration.
There are many kinds of radishes. It is better to eat raw radish, and the juice is more spicy and less. It is better for people who don't like cold food to eat cooked food.
3. Radish can be eaten raw and fried, and can also be used as medicated diet or cooked food, or boiled into soup, mashed into juice, or externally applied to the affected area.
4. Diarrhea is mainly radish, supplemented by carrot, and it is best not to eat together. If you want to eat together, you should add some vinegar to make it easier to absorb nutrients.