Effect of Stewing Old Duck with Stinky Gold
The role of rotten gold:
Root: clearing away heat, promoting diuresis and detoxifying. Used for dysentery, dengue fever, headache due to wind-cold, wind-heat, nephritis and edema, hemorrhoid and proctoptosis.
Leaf: detoxify and reduce swelling. A topical medicine for treating sores, ulcers and sores.
The practice of nourishing old duck soup (electric pressure cooker recipe) Ingredients: a fresh old duck, carrots, fresh bamboo shoots and loofah.
The efficacy and function of duck meat;
Goose Poria cocos is sweet, salty and flat, cold in nature, and can tonify yin, replenish blood and qi, nourish blood, induce diuresis and reduce swelling.
1. Nourishing blood, nourishing yin and nourishing blood
Domestic ducks eat more aquatic animals, so their meat and Poria are sweet and cold, and enter the lung, stomach and spleen meridians, which has the effects of tonifying deficiency, nourishing five internal organs and yin, clearing away deficiency and heat, enriching blood and benefiting qi, promoting blood circulation and removing blood stasis, strengthening spleen and stomach, promoting fluid production and quenching thirst, relieving cough and resolving phlegm, eliminating snail stagnation, clearing away heat and toxic materials, strengthening spleen and stomach, and eliminating edema. Treat weakness, deficiency of qi and blood after illness, malnutrition and edema.
Tonifying yin
The goose is cold and the old hen is slightly warm. When the medicine is old and white, white and black, it is appropriate. Stewed with the old fat duck, it has a great nourishing and health-keeping effect. The stewed duck juice is conducive to nourishing the yin of the five internal organs and replenishing the heat of fatigue.
Effect of Stewing Old Duck with Stinky Gold
Nutritional components of goose meat
1. Goose meat contains rich and colorful protein, which is highly digested and absorbed. Very easily digested and absorbed by the body.
2. Goose meat often contains more B vitamins and vitamin E than other meat foods, which can reasonably resist beriberi, neuritis and various inflammations, and can also delay aging.
3. protein in goose meat is about 16%~25%, which is much higher than protein in livestock meat. The human fat in goose meat is moderate, which is about 7.5% lower than that of raw pork. Oleic acid contains unsaturated fat and satchel saturated fat, with low melting point and high digestibility.
Effect of Stewing Old Duck with Stinky Gold
4. Goose meat contains rich and colorful vitamin b3, which is one of the two key coenzyme components in human body and has a maintenance effect on patients with heart diseases such as myocardial infarction.