Duck soup, which is called first-class soup, is more delicious.

Old ducks have high nutritional value. Old duck meat contains protein, fat, carbohydrates, various vitamins and minerals. The content of protein is about 16-25%, which is much higher than that of livestock meat.

The fat content of old duck meat is moderate, lower than that of pork, easy to digest and evenly distributed in the whole body tissue. Old duck meat contains B vitamins and vitamins.

E There are many kinds of meat, which is different from livestock meat. Old duck meat has the highest potassium content, and also contains high trace elements such as iron, copper and zinc. Old duck soup is mellow and delicious. Duck oil is from Huang Liang, and the meat is crisp and delicious. It is a kind of soup pot food for mass consumption, which integrates food health, traditional nourishing and folk dietotherapy. The medicinal value of old duck meat has always been respected by people, and old ducks are treasures.

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 soup, the aphrodisiac effect will be better, and it can strengthen the spleen and eliminate dampness and stimulate appetite.

1. Old duck tastes sweet and slightly salty, and it is cold. Entering the spleen, stomach, lung and kidney meridians, it has the effects of clearing away heat and toxic materials, nourishing yin and reducing fire, nourishing yin and tonifying deficiency, stopping dysentery and diuresis, and reducing swelling. It has protective effect on heart diseases such as myocardial infarction, and can resist beriberi, neuritis and various inflammations. Can be used for treating diseases such as edema due to yin deficiency, fatigue, inappetence, asthenia, invigorating spleen, clearing away heat and nourishing yin, constipation, anemia, edema, tuberculosis, malnutrition and edema, and chronic nephritis. Has nutritional function.

2. Its auxiliary materials such as duck blood, duck liver, duck gall and duck egg white also have medicinal value. People often eat a variety of nutrients, which can not only supplement human nutrition, but also dispel summer heat, protect health and strengthen the body, and is more suitable for the weak and sick. People who know how to keep in good health like to drink a bowl of old duck soup.

Let's introduce the practice of old duck soup

1. Slaughter the duck, drain all the blood, soak it in 90-degree hot water, wash the hair, remove the viscera, claws and wings by laparotomy, and then wash and drain it with clear water (the viscera, claws and wings are reserved for other purposes).

2. Chop the clean ducks, divide them into 10 portions, and put them into 10 bowls respectively (chop the head and neck into small pieces and mix well). Add 5 grams of ginger (slices), 2 slices of onion (knotted) and salt to each bowl, and add clear water (until the duck is 80% full).

3. Boil a large bowl with duck pieces in a cage, and continue to steam for about 2 hours on medium heat until it is cooked.

Sour radish old duck soup

Raw materials:

Old duck, sour radish

soup

Preparation of oil dish: Chili sauce is generally used as seasoning oil dish. If you like spicy food, you can also use spicy sauce. If you like spicy food, you can use sesame sauce, or use sesame oil with garlic paste to make a seasoning oil dish.

convention

Old duck soup, of course, must choose old duck, so it is easier to get rid of the smell of duck. Generally speaking, ducks are over one year old; Sour radish is also very delicate. The number of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because they are the main seasoning materials of this dish, the requirements will be higher.

Making material

1800g old duck, 900g sour radish, a piece of ginger, four or five pieces of pepper.

production process

1. Take out the viscera of the old duck, wash it and cut it 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.

4. Pour the duck pieces together with the soup into the pressure cooker and cook.

Note: The traditional method is to stew in a saucepan for an hour or two. Here, it is cooked in a pressure cooker to save time.

Production skill

1. Duck pieces should not be too big, and the entrance is convenient;

It is best to cook the duck until it is crisp and rotten.

Barley and mung bean old duck soup

Coix seed 38g.

Mung bean 38g.

2 pieces of dried tangerine peel.

Old duck 1 only.

Qingshui ................. 12 Bowl

..................... salt is appropriate.

1. gut the old duck, cut it in half, cut off its tail, wash it and blanch it.

2. Soak the dried tangerine peel with water and scrape off the pulp. Wash other materials.

3. Boil clear water, put all kinds of materials into the pot, cook for 20 minutes on high fire, then cook for 2 hours on low fire, and add salt to taste.

1. Cut the duck, blanch it in boiling water, and then wash it with clear water. Slice the sour radish and wash it slightly. Pat the ginger slices loosely and tie the onions.

4. Heat lard in the pot, saute ginger, onion and pepper, stir-fry duck pieces, cook wine when the water in the pot is gradually dry, and then add sour radish to stir-fry.

5. Add the water that submerged the duck pieces into the stew pot (I still use the original pot because it is convenient), bring to a boil with high fire, skim off the floating foam, transfer to the casserole, simmer for about 80 minutes on low fire, stew until the duck meat is cooked and soft, and add chicken essence, monosodium glutamate and pepper to taste.

Cucumber old duck soup

Make ingredients

One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), twelve red dates with stones removed, one tablespoon peanut oil, one teaspoon salt, two tablespoons soy sauce and sixteen bowls of clear water.

1. Peel and wash the old cucumber, cut longitudinally, remove the capsules and seeds, and cut into long sections.

2. Old duck? Wash, peel and gut, and fry in a hot oil pan until brown.

3, boil water, add melon, old duck, red dates, boil over high heat, change to medium heat for three hours, add salt to taste.

note:

(1) This soup tastes fresh and sweet, so you can get rid of stagnation.

(2) Duck meat can be picked out and dipped in raw food.

(3) cut off the head and tail of cucumber to make it bitter; Take thick golden skin as the top grade, clearing away heat and relieving summer heat.

Old duck, half a pork belly, 200g chives, 3 ginger, 1 piece.

20g cooking oil, 2 tablespoons cooking wine, a little pepper and salt, 2 tablespoons monosodium glutamate 1 tablespoon.

1. Slaughter the old duck, cut it into pieces, cook it, wash its belly, slice it and scald it; Wash shallots and cut into sections, wash ginger and pat loose;

2. Pour the oil into the pot, saute the chives and ginger, pour the soup of the cooked duck pieces, and then add the duck pieces and pork bellies for 40 minutes;

3. Finally, add seasoning.

Duck fresh sauce old duck vermicelli soup

350-400g of old duck soup, 40g of duck blood, 0/50-200g of vermicelli, 0/0g of duck gizzard, 0/0g of duck intestines.

5 grams of beans, 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.

1. Take a stainless steel colander and add duck blood, vermicelli and tofu to cook 1 min;

2. Put the salt, monosodium glutamate, chicken powder, old duck soup seasoning and duck oil into a bowl, pour the scalded vermicelli, duck blood, bean curd and duck soup, pour the duck gizzard and duck intestines, and sprinkle coriander and leek on the vermicelli.

The soup is milky white, delicious and full of the inherent aroma and taste of ducks.

Moisturize duck soup

Ingredients: old duck 1, lean pork 1 kg, cabbage 1 kg, duck kidney 8 Liang;

Accessories: 2 candied dates, dried tangerine peel 1/3, 5 slices of ginger;

Seasoning: salt and pepper;

1. Cut the old duck and lean pork into large pieces, each weighing about 1, and then roll the ginger slices in boiling water for about 3 minutes to remove the fishy smell;

2. Dry duck kidney is soaked in cold boiled water 1 hour and then dried. After the dried tangerine peel is soaked in cold boiled water for 1 hour, the bottom capsule is removed, and the cabbage is washed and cut into sections.

3、

Put the blanched old duck, lean meat, duck kidney, candied dates and dried tangerine peel into a casserole, add cold boiled water (about 10 cm from the top), boil the water with strong fire, then turn to medium fire for 2 hours, then add the cabbage pot 1 hour, and season with salt to make a nourishing duck soup that the whole family likes. Pepper can also be added to enhance its flavor.

Features: Full-bodied, clear and moist. (nourishing yin and blood, expelling wind and relieving pain)

Tianma old duck soup

Wild duck 1 bird (about 750g), Polygonum Multiflori Radix 20g, Gastrodia elata10g. First, the slices of Gastrodia elata and Polygonum multiflorum Thunb are wrapped in sandbags, and the old duck meat is cut into pieces and put into a pot with medicine bags and boiled in water; After cooking, take out the medicine bag and season it with onion, ginger, salt and wine, and serve as a dish. This prescription has the effects of calming the nerves, increasing intelligence, nourishing yin and blood, expelling wind and relieving pain. It is beneficial to hypertensive patients who are often accompanied by dizziness, headache, poor memory and forgetfulness.

Winter duck soup

Composition:

Old duck, a handful of coix seed, wax gourd, onion, ginger, cooking wine, salt.

Exercise:

1. Remove the head, feet and buttocks of the old duck and chop them into large pieces;

2. Cut the onion into sections, slice the ginger, cut the wax gourd into large pieces, and wash the barley for later use;

3. Boil the duck pieces in a cold water pot for three minutes, and then wash them with clear water;

4. When the oil in the pot is 50% hot, add onion slices and ginger slices and stir-fry until fragrant, then add duck pieces and add boiling water;

5. Coix seed stew 1 hour; Put the wax gourd and a little salt into the soup pot and stew for 20 minutes on medium heat.

Winter melon old duck soup

Duck, wax gourd, ginger, astragalus, red dates, medlar, onion, yam, salt and pepper.

1. Wash the duck, cut it into large pieces, boil the water in the pot, and put the duck pieces in;

2. Blanch the cooked duck pieces and drain the water;

3. Add the right amount of oil to the pot and saute ginger and onion;

4. Stir-fry the duck pieces after frying;

5. Appropriate amount of water, medlar, red dates, astragalus and yam when the duck is slightly oily;

6. Then the fire is boiled and simmered for 30 minutes;

7. When the duck is eight ripe, add wax gourd slices cut into medium size;

8. Cook for another ten minutes and then season with salt and pepper;

9. The boiled wax gourd is translucent, and the duck soup tastes delicious.

An old duck

B, duck blood

It tastes salty and cool. Has the effects of enriching blood, clearing away heat and toxic materials. It can be used for patients with blood loss and blood deficiency, women with hot flashes, and children with white dysentery such as fish jelly, and can be washed into hot wine clothes; It can also be used for blood-heat upwelling, apoplexy dizziness or drug poisoning. Drink blood while it's hot. Duck blood can also prevent and treat digestive tract tumors.

C, bean bubble

A non-fermented bean product. Nutrition is mainly reflected in its rich protein content. The essential amino acids in bean products are similar to animal proteins, but contain no cholesterol. They also contain minerals such as calcium, phosphorus and iron, and contain vitamins B 1, B2 and cellulose.

D, duck liver, duck intestines and duck gizzards

Animal viscera is rich in trace elements such as iron and zinc and vitamins A, B2 and D, etc. It can effectively supplement the human body's demand for these substances after eating. Zinc supplementation can improve eyesight. Iron deficiency anemia is the most common malnutrition in the world. Many medical experts pointed out that China is still a country with severe iron deficiency, mainly women, children and the elderly. Scientific iron supplementation is essential every day!

E. powder

It has the characteristics of crystal clear, refreshing, strong elasticity, uniform strips and long-term continuous cooking. The main content is starch, which is a coarse grain product. Regular consumption is beneficial to balance nutrition, improve intestinal peristalsis and relieve constipation.