Yam is sweet and flat, and rich in water, dioscin, protein, B vitamins, vitamin C, vitamin E, starch and other ingredients. Duck meat tastes cool, sweet and salty, and contains trace elements such as potassium, phosphorus, sodium, calcium, iron, magnesium and zinc. On the one hand, they can supplement more nutrition; On the other hand, starch glucoamylase contained in yam can promote digestion and help the human body digest and absorb duck meat as soon as possible.

Recommended food: yam, cordyceps, duck soup.

Ingredients: yam 200g, roast duck 150g, a little Chinese caterpillar fungus, oil, salt, chicken essence, onion and ginger, and cooking wine.

working methods

1. Peel and cut the yam, cut the roast duck, wash the Cordyceps sinensis, and cut the onion and ginger into powder.

2. Stir-fry shallots and ginger in hot oil, and then stir-fry yam, cordyceps sinensis and roast duck for a while.

3. Put 3 bowls of water and cooking wine for stewing 10 minutes.

4. Season with salt and chicken essence.

2

wax gourd

Wax gourd is cool and sweet, rich in water, dietary fiber, cucurbitacin, vitamin B2, calcium and other ingredients. Eating with duck meat not only does not conflict with the taste, but also relieves the discomfort and greasy feeling after eating duck meat. It is the best match after eating roast duck.

Recommended food: clear water winter melon soup

Ingredients: white gourd, chopped green onion, ginger rice, salt.

working methods

1. Wash and slice wax gourd for later use.

2. Boil the ginger rice and chopped green onion in cold water, add the wax gourd slices, boil over high fire and simmer for 2 minutes.

3. Add salt, sprinkle with chopped green onion, and you can cook.

three

potato

Potatoes are warm and sweet, rich in starch, vitamin C, vitamin A, anthocyanins, potassium and other elements. They go with duck meat. On the one hand, potatoes can absorb the fat in duck meat to avoid greasy, and at the same time, their sweet and greasy taste makes up for the greasy taste of duck meat. On the other hand, potatoes contain a lot of dietary fiber, which can help the body excrete in time and prevent poor defecation caused by excessive indigestion of duck meat. Potatoes and duck are often cooked and eaten.

Recommended food: Fried duck with potatoes.

Ingredients: potato 1, duck 1 kg, onion, ginger, cauliflower, perilla, oil and salt, soy sauce.

working methods

1. Wash the ducks and cut into pieces, and dice the potatoes.

2. Cut the ingredients ginger, onion, cauliflower and perilla into sections.

First, fry the duck in the pot. Don't put anything. Stir fry until dry. After the duck turns yellow, it can be eaten. Then stir-fry the potatoes until they are half cooked.

4. Put oil in the pot, add ginger and onion and stir fry.

5. Pour the freshly fried duck meat and potatoes into the pot, add a bowl of water and soy sauce, simmer until the juice is collected, and add cauliflower and perilla.

four

taro

Taro is mild and pungent, and rich in starch, B vitamins, vitamin C, phosphorus, fluorine and other ingredients. It is eaten with duck meat, and the two do not conflict in sex and taste. Moreover, taro is rich in mucosaponin, which is a substance that promotes digestion and can help people who eat duck better digest.

Recommended food: taro duck pot

Ingredients: 65438+ 0 old duck, 0.5 taro, 50g ginger slices, refined salt and water.

working methods

1, duck meat carefully washed fur, cut into small squares; Peel taro and cut it into dices.

2. Heat the oil pan, pour in the ginger slices and stir fry; Add the duck pieces and stir-fry for five minutes until the meat is slightly golden yellow.

3. At this time, add a large bowl of water to the pot, and the amount of water should not exceed one third of the surface of duck meat.

4. After the soup in the pot is boiled, simmer for 30 minutes.

5. When the soup in the pot gradually dries up, and about half of the soup is left, add taro blocks and appropriate amount of refined salt and stir evenly; After the soup is boiled again, put all the ingredients into the casserole and continue to cook on low heat.

6. Turn the duck taro pieces in the casserole with chopsticks every once in a while to avoid bottoming out; After fifteen to twenty minutes, when the soup in the casserole is about to be completely dried, add a proper amount of soy sauce, stir well and color; Finally, add a little chicken essence to adjust the taste.

five

What should I pay attention to when eating duck?

1, duck meat is cold, so people who are weak and afraid of cold should eat less, and people with cold abdominal pain, diarrhea and dysmenorrhea should not eat;

2. Duck meat is a cool food, which can be eaten occasionally, but eating duck meat for a long time will lead to yin and yang deficiency, edema and diarrhea.

3. The cholesterol content of duck eggs is also high. People with cardiovascular diseases and liver and kidney diseases should eat less, and people with obesity and arteriosclerosis should eat less.

4, duck meat should not be eaten with raw and cold food, otherwise it will easily lead to excessive body cold and cause discomfort.