Gourmet and efficacy: diabetic diet and healthy diet

Raw material: pure duck 1500g.

Material: 400g of clean kelp.

Seasoning: salt 4g, cooking wine 10g, monosodium glutamate 3g, ginger slices 15g, pepper 2g, pepper 2g, chopped green onion 15g.

Making:

Chop the duck into small pieces, dice the kelp, soak the duck and kelp in boiling water once, add water to boil, remove the floating powder, add chopped green onion, Jiang Mo, cooking wine, pepper and pepper to stew the duck on medium heat, then add refined salt and monosodium glutamate to taste, and take out the pan and plate.

Features: Duck meat is fragrant and rotten, boneless and easy to eat, and kelp is fresh and tender.

Practice of Stewing Duck in Casserole

Duck stew in casserole Ingredients: 1 month duck, taro 400g, salt, cooking wine, onion and ginger slices.

Exercise:

1. Wash the duck, take out its internal organs, chop it up, and blanch it with boiling water for later use.

2. Put the casserole on the fire, add [500g of water, then add the duck, onion and ginger to boil, skim the floating foam, simmer for 80% with low fire, add the taro cooked for 3 minutes, continue to boil for 30 minutes with low fire, so that the duck and taro are crisp and rotten, and add refined salt, monosodium glutamate and cooking wine to make them salty.

Duck stew in casserole features: the soup is clear and delicious, and the taro is crisp and rotten.

Stewed duck with winter melon and scallop

Dishes and Efficacy: Edema Formula, Diuretic Formula, Nourishing Formula, Nourishing Formula, Process: Stewing Soup.

Development of stewed duck with winter melon and scallop;

Ingredients: 750g of wax gourd, 0/000g of duck meat/kloc-.

Accessories: 50 grams of scallop and 5 grams of dried tangerine peel.

Seasoning: 8 grams of ginger and 5 grams of salt.

Stewed duck with winter melon and scallop;

1. Slaughter and wash the duck, dry the water, chop off the duck tail (to avoid shame and odor), cut it into two sides, and smear it evenly with a teaspoon of wine respectively;

2. Remove the seeds from the melon, peel and wash it, and cut it into half an inch square;

3. Wash scallops (scallops) with clear water and tear them into thin strips;

4. Soak tangerine peel in water to soften;

5. Take a stewing pot, first put cold water into Huimian Noodles, add salt and mix well, cover the cup, put it in a boiling water pot, cover it, and stew with strong fire for about 10 minutes, that is, simmer for about three hours, and season the original pot for later use.

Grams of food stage

Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.

Stewed duck with sour radish and horseshoe

Cuisine and efficacy: Sichuan edema recipe, nourishing yin recipe, invigorating spleen and appetizing recipe

Taste: salty. Technology: original stew.

Material: duck1250g

Accessories: radish 200g, water chestnut 100g.

Seasoning: salt 15g, ginger 10g, monosodium glutamate 2g and cooking wine 20g.

1. Wash the ducklings first and season them with salt and cooking wine for 20 minutes;

2. Cut sour radish into strips;

3. Peel the horseshoe and cut it into circles for later use;

4. Put the soup into the pot and add salt, monosodium glutamate, cooking wine and ginger slices to taste;

5. Add the duckling and sour radish and cook until the duck is fragrant. Add horseshoe and cook until the duck is soft and cooked.

Key points of making roast duck with sour radish and horseshoe;

1. Wash the ducks to prevent the soup from turning white;

2. It should not be cooked for a long time after adding the horseshoe to prevent the horseshoe from being too soft;

The radish used in this dish is pickled radish.

Tips-Health Tips:

1. Duck meat is sweet and salty, and has the functions of nourishing yin and stomach, promoting diuresis and reducing swelling;

2. It can relieve symptoms such as tuberculosis, bone steaming, cough and edema;

3. Coupled with the sour radish for appetizing and digestion and the horseshoe for strengthening the spleen and nourishing the skin, it is nutritious and nourishing.

Pie-food phase grams:

Radish: Radish should not be eaten with ginseng and American ginseng.