Lotus duck-1 kg or less.
condiments
A bowl of fresh duck blood, dried Chili 15g, garlic 6g, ginger 6g, cooking wine 30g, onion, oil, salt, monosodium glutamate, pepper and sesame oil.
Big red pepper (there are small red peppers on the market, which are as spicy as Hainan red peppers and have better effect), ginger, garlic and aged glutinous rice wine.
manufacturing process
1. Slaughter the duck, put a little old glutinous rice wine and salt into the blood basin, and stir the blood evenly for about one to two minutes to prevent blood coagulation.
2. Wash the duck and chop it into cubes (don't chop it into meat sauce with a sharp knife for friends).
3. Cut the pepper into cubes with the same size as the duck. Ginger and garlic are the same. How many ducks usually use the same amount of ingredients? The ratio of pepper, ginger and garlic is 2∶ 1∶ 1.
4. Put the tea oil into a red pot, fry the duck until fragrant, drain the water and add a little old glutinous rice wine and soy sauce;
5, then pour water, how much water is better than just drowning ducks. Add salt and cover the pot. When there is a little water left (about 7 minutes cooked), add pepper, ginger and garlic.
6, pour duck blood before the pot, stir fry and plate.
Food editor
Duck meat should not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut and buckwheat. [ 1 1]
Eigenvalue editor
nutritive value
Lotus blood duck
Lotus blood duck
Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging.
Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.
The fat content of duck meat is moderate, which is about 7.5% higher than that of chicken meat and lower than that of pork, and it is evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 35℃, and it is easy to digest.
Duck meat also contains about 0.8%- 1.5% inorganic matter. Different from livestock meat, chicken has the highest potassium content, and the edible part of100g reaches nearly 300mg. In addition, it also contains high elements such as iron, copper and zinc. [ 1 1]
Special flavor
Lotus blood duck, as one of Jiangxi specialties, is the most famous food in Lianhua County. This dish is purple and bright, the duck is crisp and tender, and it tastes delicious, which is very popular among diners.
Applicable group editing
Patients with loss of appetite, stomachache, diarrhea, low back pain, cold dysmenorrhea, obesity, arteriosclerosis, chronic enteritis and cold are not suitable for eating. [ 1 1]
The food editor he belongs to
Lotus blood duck is a national banquet in Lianhua County, a famous dish that has been circulated for a long time, and also a classic dish in Jiangxi cuisine.
Blood ducks are called ducklings in the local area, which are used for offering sacrifices, entertaining guests and keeping regular dishes in summer and autumn. According to different seasons, regions and materials, it can be divided into lotus duck, earthworm duck, autumn duck, Longxi wine duck and Shangxi salted duck. Duck meat is cool, and it is best in summer and autumn.
Peng Ji, a native of Jizhou in the Southern Tang Dynasty, attached himself to Ma Yin and retreated to Hunan from Lianhua. Later generations became Xiangxi Tusi, occupying Xiangxi for hundreds of years, moving into caste and multiplying into a big family. His farming customs are integrated with the local area, and today there are blood ducks in Xiangxi.
In the late Ming Dynasty and early Qing Dynasty, Lotus Fanjia opened a duck-incubating shop in Xiangtan, Hunan Province. Lotus Baima, Maojia and others stole skills in Xiangtan, and the duck-incubating skills returned to the suburbs of the county, so Lotus had three duck-incubating shops.
At the end of Qing Dynasty, Zhu Yijun was in charge of Xiangxi. He was appointed as the military commander of Yongjing, Chen Yuan, and lived in the Phoenix Hall. He used to be the ambassador and governor of Hunan. On the Dragon Boat Festival in Phoenix, ducks were thrown into the river from the garrison road. The whole city went down to catch ducks in order to have fun with the people, and its habit has continued to this day.
At the end of the Qing Dynasty, Emperor Zhu Yifan dedicated this dish to the Qing court, and it was on the court menu from then on.