Drinking duck soup in summer can not only supplement too much nutrition, but also eliminate the discomfort caused by summer heat. Duck soup is most beneficial for people with low fever, weakness, eating less, dry stool and edema. "Compendium of Materia Medica" records that duck meat is sweet in taste and cold in nature, which supplements bone marrow, grows muscles, produces body fluid and blood, and nourishes five internal organs. "The main principles are to tonify fatigue, disinfect the most heat, diuresis, eliminate edema, relieve fullness, benefit internal organs, eliminate sores and swelling, and relieve convulsions and epilepsy"; Duck meat is especially suitable for summer. It is suitable for people with fever, and is more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema. Duck meat is rich in nutrients such as protein, which is urgently needed by human body in summer.
Kelp duck soup:
Ingredients: duck 300g, kelp10g; Ingredients: cooking wine, salt and chicken essence. Dried kelp soaked in hair; After the casserole water is heated, add duck meat and stew for 30 minutes; Add the soaked kelp and stew for 40 minutes; Finally, add seasoning to taste and serve.
Old duck vermicelli soup:
Raw materials: old duck soup 350-400g, vermicelli150-200g; Accessories: duck blood 40g, duck gizzard 10g, duck intestine 10g, tofu 5g, half a marinated egg; Seasonings in the bowl: salt 1-2g, monosodium glutamate 1g, chicken powder 1g, old duck soup seasoning 2g, pepper 1g, coriander 2-3g, chives 5g and duck oil 5g. Take a stainless steel colander, add duck blood, vermicelli and tofu and cook for 1 min; Add salt, monosodium glutamate, chicken powder, old duck soup seasoning and duck oil to the bowl, pour in scalded vermicelli, duck blood, bean curd and duck soup, pour in duck gizzards and duck intestines, and sprinkle coriander and shallots on the vermicelli. The soup is milky white and delicious, rich in the inherent aroma and taste of ducks, so that the tongue can enjoy the ultimate!
Water chestnut duck soup:
100g horseshoe, 1 duck, 20g onion, 15g ginger, 20g cooking wine and a little salt. Practice: Remove the hair and viscera from the duck, peel the horseshoe, cut it in half, cut the onion into sections, slice the ginger, put the duck in the pot, add the horseshoe and seasoning, add appropriate amount of water, boil it on high fire, and simmer until the duck is cooked.
Winter melon and duck soup:
1 piece of old wax gourd (about 800g), 1 duck, lentil, dried lotus root and rush. Practice: cut the wax gourd into mahjong-sized squares, add water to the pot, boil it on high fire, stew it for two hours, and add salt to serve. Note: Lentils, lotus roots and rushes are not recommended.
Honeysuckle duck soup:
25g honeysuckle, duck 1 piece, 2 figs, dried tangerine peel 1 piece, 2 fresh ginger, clear water 1000ml, and a little salt. Practice: Wash the honeysuckle, wash the duck, put it in boiling water for 5 minutes and take it out; Wash tangerine peel, soak until soft, and scrape off the capsule; Boil 1000 ml water, add honeysuckle, duck, fig, dried tangerine peel and ginger, simmer for two and a half hours, and season with salt.
?