How to make duck stew delicious and light?

How to make duck stew delicious and light. When it comes to duck meat, many people are familiar with it. Duck meat is a good tonic ingredient. There are actually many ways to eat duck meat. Not only can it be made into soup, but it can also be burned or roasted. So, how to make stewed duck delicious and light? How to make stewed duck delicious and light 1

Ingredients: half a native duck

Accessories: a piece of ginger, a piece of green onion, an appropriate amount of salt, and plenty of water

< p> 1. Clean up the old duck, it is best to cut off all the tail tips

2. Cut into large pieces (domestic ducks are larger, I stewed them Half a bird)

3. Soak in water for about an hour, changing the water two or three times during this period

4. Pot Put five or six slices of ginger in it and bring a large amount of water to a boil over high heat. Because ducks have a unique fishy smell, they must be blanched

5. After the water boils, add the duck pieces and cook until the water boils again and immediately turn off the heat. (The nutrients in the duck will be lost if it is blanched for too long. Because it is a domestic duck, the fishy smell is less, so the duck pieces do not need to be cooked with cold water at the same time. If you buy feed duck, you need to cook it with cold water. Cook)

6. Take out the blanched duck, then wash the blood foam on the duck pieces with warm water, then put the duck pieces into the pressure cooker, pour Pour in three times the amount of warm water, add five or six slices of ginger and scallions, bring to a boil over high heat, then reduce to low heat and simmer for about 50 minutes. It is best to stew in a casserole or electric stew pot, the taste will be more delicious

7. After the stew is completed, add an appropriate amount of salt, stir evenly, and simmer again for about ten minutes. Yes

8. Domestic duck is fragrant, and the soup is covered with a layer of yellow-orange fat

How to make stewed duck delicious and light? 2

Effects and functions of duck meat

1: Nourishing the body

Duck meat can nourish the body and relieve physical weakness. This meat is rich in Protein and inorganic salts also contain some trace elements of iron and zinc. After people eat them, they can nourish and strengthen the body, stomach and spleen. They can effectively enhance human body quality and improve the body's disease resistance.

2: Nourish yin and replenish deficiency

Duck meat is slightly cold in nature. It can nourish yin and replenish deficiency and cleanse heat toxins in the human body. Duck meat can also clear away heat and cool blood. After daily consumption, it can clear away heat and eliminate internal heat. It is most suitable for people with yin deficiency and internal heat. Duck meat can also replenish blood, promote water, nourish the stomach and promote fluid production. It can improve the function of human spleen and stomach, prevent diarrhea due to spleen deficiency, and relieve human indigestion.

3: Diuretic and reduce swelling

Duck meat is a sweet and salty food. It can facilitate urination and nourish the kidneys. People usually eat it to diuretic and reduce swelling. , speeding up the metabolism of excess water in the body. It is especially suitable for people suffering from chronic nephritis and body edema. In addition, when women experience pregnancy edema after pregnancy, they can also eat duck meat, which can quickly subside the edema.

4: Beauty and anti-aging

Duck meat is also a beauty ingredient with particularly good skin care effects. It can nourish yin and detoxify, lighten spots and whiten. Delicate skin. Duck meat is also rich in vitamin B and some niacin and choline. These substances can also prevent skin inflammation and skin aging. In addition, these nutrients can directly act on the human heart, improving heart function and preventing heart disease.

Taboos for eating duck meat

Although duck meat is good, it is cold in nature. People with cold constitutions and people with abdominal cold pain and diarrhea should not eat duck meat. , In addition, people with high cholesterol and high blood fat cannot eat duck meat. This is an important taboo for people to eat duck meat. How to make duck stew delicious and light 3

1. Edible effects of duck meat

Duck meat is cold in nature, sweet and salty in taste, and returns to the spleen, stomach, lung, and kidney meridians; It can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and promote water circulation, nourish the stomach and promote fluid production, relieve cough and self-consciousness, eliminate snail accumulation, clear away heat and strengthen the spleen, weaken and edema; treat physical weakness, physical weakness after illness, nutrition Adverse edema.

2. Nutritional content of duck meat

Duck meat has high nutritional value and its protein content is much higher than that of livestock meat. Duck meat has moderate fat and carbohydrate content, especially the fat is evenly distributed in the body tissues. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and mutton.

Studies have shown that the fat in duck meat is different from butter or lard. The ratio of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is close to the ideal value. Its chemical composition is similar to that of olive oil. The cholesterol-lowering effect is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases. It is especially suitable for people who are worried that excessive intake of saturated fatty acids will form atherosclerosis.

Each 100 grams of duck meat contains the following nutrients: · Calories (240.00 kcal) · Protein (15.50 g) · Fat (19.70 g) · Pantothenic acid (1.13 mg) · Carbohydrates (0.20 g) · Cholesterol (94.00 mg) · Vitamin A (52.00 μg) · Thiamine (0.08 mg) · Riboflavin (0.22 mg) · Niacin (4.20 mg)

Vitamin E (0.27 mg) · Calcium (6.00 mg) Phosphorus (122.00 mg) Potassium (191.00 mg) Sodium (69.00 mg) Magnesium (14.00 mg) Iron (2.20 mg) Zinc (1.33 mg) Selenium (12.25 μg) Copper (0.21 mg) ·Manganese (0.06 mg)

3. Nutritional analysis of duck meat

Duck meat contains more B vitamins and vitamin E than other meats There are many types, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.

4. Eating duck meat can dehumidify and detoxify

Many people have a one-sided understanding of the principle of tonic in summer diet, and even think that tonic is equivalent to eating only vegetables and fruits. The diet should be absolutely clean and vegetarian. In fact, Qingbu still emphasizes nourishment, but the diet should not only nourish but also have the function of relieving heat and relieving heat to combat the hot climate.

This is particularly important for the elderly, because as people reach old age, the taste buds on the tongue decrease, the atrophic olfactory cells renew slowly, and heat causes a series of physiological changes in the body, which will further increase appetite. If the diet is too vegetarian and light, how can you still have the appetite to eat? Besides, if you only eat vegetables, your body's intake of protein and fat will be insufficient, which will inevitably weaken the body's resistance and fail to achieve the purpose of nutritional supplements. Duck meat is a cooling food and can very well improve dryness in the human body.

5. What should duck meat be eaten with?

Duck meat + sea ginseng: duck meat is warm in nature and has the effect of nourishing blood and nourishing yin; sea ginseng is slightly cold in nature and has the effect of nourishing yin. It has the functions of nourishing the stomach, promoting body fluids and clearing the lungs. Eating the two together can nourish yin and moisturize dryness, and relieve dry cough.

Duck meat + yam: Duck meat has the effect of nourishing yin, replenishing deficiency, clearing away heat and relieving cough; yam also has the effect of nourishing yin. Eating the two together not only nourishes yin and nourishes the lungs, but also removes greasiness.