Introduction of old duck soup
Old duck soup is a traditional dish of Han nationality along the Yangtze River in Anhui Province, and it is also a kind of Sichuan cuisine. The soup is clear, fragrant and delicious, the duck oil is Huang Liang, and the meat is crisp and rotten. It is a kind of soup pot food for mass consumption, which integrates food health, traditional nourishing and folk dietotherapy.
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What ingredients do you put in the old duck soup?
Common practice of old duck soup
Ingredients: old duck1800g, sour radish 900g, one piece of ginger, four or five pieces of pepper.
Making:
1, clean the old duck, take out the internal organs and cut 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.
The classic practice is to stew in a saucepan for an hour or two, but in order to use the pressure cooker conveniently and quickly, a pressure cooker is used here.
Note: of course, you should choose old duck for old duck soup, which makes it easier to remove the smell of duck. I choose ducks over one year old here; Sour radish is also very particular. The amount of sour radish depends on the size of duck, and the brewing time varies with the size of radish. Because it is the main seasoning material of this dish, the requirements will be higher.
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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;
production process
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 water (about 10cm from the top), boil the water with strong fire, then turn to medium fire for 2 hours, then add cabbage cover 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.
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Curative effect of old duck soup
1, old duck soup should be eaten in summer. Due to the hot and rainy climate in summer, summer dampness often makes people trapped in the spleen and stomach and lose appetite. Therefore, it is necessary to use diet to adjust and supplement, increase the intake of nutrients, and achieve the purpose of eliminating summer heat and fatigue. Nutrients should be light and nourishing food, that is, "clear".
2. Old duck is a good tonic in summer. It is not only nutritious, but also because it lives in water all the year round, and it is cold. It has the effects of nourishing the yang of the five internal organs, clearing the heat of labor, nourishing blood and promoting blood circulation, nourishing the stomach and promoting fluid production.
3. In China ancient medicine, duck meat was discussed as a tonic, and duck meat was called "panacea" and nourishing top grade in Records 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, the aphrodisiac effect will be better, and it can also strengthen the spleen and eliminate dampness and stimulate appetite.