First, beauty: old duck soup

In autumn, ducks are fat, and October is a good season to taste delicious ducks. Moreover, duck meat nourishes the yin of the five internal organs, clears away the heat of fatigue, nourishes blood and benefits water, nourishes the stomach and produces fluid, and is a good product in autumn. Drinking old duck soup often can also help beauty beauty to nourish yin and moisten dryness. Old duck soup should be "qualified" enough, and local ducks should be used for at least one year, so it will be simmered for 4 hours, and the more stewed, the more fragrant it will be. The best auxiliary materials for warming old duck soup are jujube, medlar, codonopsis pilosula and pickled ginger.

Recommended practice 1: Ginkgo wax gourd old duck soup

Ingredients: Ginkgo biloba 100g, wax gourd 1000g, Euryale ferox 20g, old duck 1, 3 slices of ginger, and dried tangerine peel 1/4.

Practice: shell ginkgo and iron clothes and cores with hot water; Wash Euryale ferox; Soak pericarpium Citri Tangerinae to remove pulp; Wash wax gourd with skin and cut into pieces; Wash the duck and remove the tail. Put it in an earthenware pot filled with ginger, add 3000ml of clear water (about 12 bowl of water), boil it for 2 and a half hours with strong fire, and add appropriate amount of salt.

Efficacy: Stewed old duck with ginkgo biloba is a traditional nourishing dish. Duck meat is delicious, ginkgo biloba is tender, and the soup is clear and rich. It has the effects of nourishing body fluid, moistening lung and benefiting qi.

Recommended practice 2: chestnut old duck soup

Ingredients: half a duck, 250g chestnuts, 5g salt, 0g dried tangerine peel10g, and proper amount of water.

Practice: Wash dried tangerine peel, slice ginger, wash old duck, cut into pieces of moderate size, blanch in boiling water, and remove blood bubbles. Cut a hole in the case with a knife, soak it in boiling water for about 3 minutes, take it out while it is hot, and peel off the case. Put the old duck, dried tangerine peel and ginger slices into the soup pot together, add appropriate amount of water, boil over high fire and stew for 2 hours. Finally, add chestnut to continue stewing 1 hour, and add salt to taste when drinking.

Efficacy: Chestnut has the effect of nourishing the stomach and strengthening the spleen, while old duck is cold, which has the effect of nourishing the yang of five internal organs, clearing away the heat of fatigue, nourishing blood and promoting blood circulation, nourishing the stomach and promoting fluid production. Stewed chestnuts by old ducks can invigorate qi and spleen, tonify kidney and strengthen tendons, regulate stomach and moisten lung.

Second, enriching blood and benefiting qi: old pigeon soup

Almost all stew shops have pigeon soup. I asked a Cantonese chef who specializes in nourishing soup, and the answer was: If you want to eat young pigeons and eat meat, drink old pigeons to make soup; Young pigeons love beauty, and old pigeons supplemented with angelica, astragalus and red dates have the strongest blood-enriching effect. Modern medicine believes that pigeon meat can strengthen the body and tonify the kidney, have vitality, strengthen the brain and heart, improve memory, lower blood pressure, regulate blood sugar, beauty beauty, make the skin white and tender, and prolong life.