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.
Papaya pot old duck male "longevity" soup papaya pot old duck soup It is best to make soup with papaya in autumn, because it is moist, tender and delicious, flat and sweet, cold but not dry, moist but not hot, and fragrant and nourishing. A folk proverb says, "Young ducks are wet and poisonous, while old ducks nourish yin." Old ducks are warm and sweet, and enter the spleen, stomach, lung and kidney meridians, which can nourish yin and replenish blood. "Herbal Medicine for Preparing Food" says "tonify deficiency, remove guest fever, harmonize viscera and benefit waterways". "Materia Medica Seeking Truth" holds that "yin deficiency is not dry, yang deficiency is not cold". The main function of this soup is to nourish yin, which is not dry or hot. It not only has the best adjuvant treatment effect for men, but also has a good adjuvant treatment effect for all people who have excessive physical and energy consumption and lack of sleep due to summer heat. Ingredients: papaya 1000g, old duck 1, ginger 3 pieces. Cooking: wash papaya, peel and core, slice; Wash the duck, gut and tail, and cut into pieces. Put it in an earthenware pot filled with ginger, add 3000 ml of water (about 12 bowl of water), simmer for 2.5 hours after the fire is boiled, and add appropriate amount of salt and oil. This amount can be eaten by 3~4 people, and papaya and duck can be picked up and mixed with soy sauce to accompany the meal. -Generally speaking, it is best to raise head ducks, followed by summer ducks and autumn water ducks. Toushuiya hatched from Qingming to Grain Rain, and can eat natural animal feed such as loach, earthworm, eel, small fish, shrimp and insects, so it is particularly fat. Traditional Chinese medicine has always believed that ducks are birds in the water, which are cold in nature and suitable for people with internal heat. Wang Shixiong, a famous doctor in the Qing Dynasty, said, "Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood, promote water circulation, nourish the stomach, and promote fluid production". Folk believe that "ducklings are wet and poisonous, and old ducks nourish yin." Boiling old duck with coix seed has the functions of clearing away heat, benefiting water and nourishing five internal organs. Suitable for drinking in late spring and when the weather is changeable. Ingredients: 50g of coix seed, old duck 1 piece, 3 slices of ginger, and dried tangerine peel 1/4. Cooking: wash all the materials and remove the pulp from dried tangerine peel; Wash the old duck, gut and tail. Put them in a casserole with ginger, add 2500ml of water (10 bowl), boil with strong fire, then simmer for about 2 hours, and add appropriate amount of salt. The old duck with coix seed can be picked up, cut into pieces and mixed with soy sauce for dinner. This quantity can be used by 3~4 people. -stewed duck soup with winter lotus dishes: stewed duck soup with winter lotus technology: cooking taste: salty taste category: children's recipes can tonify deficiency, nourish the body, regulate diuresis, clear heat, strengthen the spleen and stimulate appetite. Ingredients: wax gourd1000g duck 500g. 2. Soak scallops in clear water for about one hour; 3. Wash Euryale ferox and lotus leaves; 4. Wash the wax gourd and cut the belt into large pieces; 5. Cut off two particles of duck feet and duck tails to remove fishy smell and wash them; 6. Boil the duck in boiling water for 10 minute, then remove it and wash it. If you are afraid of being fat, you can sprinkle some duck skin; 7. Put 13 cup of water or an appropriate amount into the pot, and put the dried tangerine peel into the pot; 8. Boil, add melon, duck, Euryale ferox, lotus leaf and scallop to boil; 9. Stew for three hours and season with salt. How to eat Chinese food | Health Tips for Dinner The function of ducks is to strengthen yang and tonify deficiency, and to induce diuresis and reduce swelling. The function of wax gourd is to clear away heat and phlegm, and to induce diuresis and reduce swelling. The function of Jiang Yaozhu is to nourish liver and kidney, and the function of Euryale ferox is to tonify kidney and replenish essence, strengthen spleen and eliminate dampness. The function of lotus leaf is to dispel summer heat. Eliminating summer heat, invigorating spleen and appetizing.
How to cook old duck soup is better? Stewed duck with melon and barley is a famous old fire soup in Guangzhou in summer. Has the effects of relieving summer-heat, clearing away heat and eliminating dampness. Peel and chop half a duck into chunks and half a catty of lean meat, blanch in boiling water, wash and freeze for later use. 1.5kg wax gourd with skin (skin must be taken). Remove the pulp, wash, cut into large pieces, Coicis Semen, Zhao Shi, lentils, candied dates, and rock sugar. Heat the wok, add oil, ginger slices and salt, add duck meat and lean meat into the wok, stir-fry until the meat is slightly burnt, add boiling water and cook for 3 minutes. Open the pot cover, add the chopped wax gourd with skin, bring it to a boil with high fire, turn to medium-low fire 1 hour, then change to high fire 15 minutes, and season with salt. The main point of Guangzhou traditional soup is 1. Material treatment: meat: flying water to remove blood stains and meat flavor, ginger and salt fried meat with boiling water (can improve meat flavor and soup color). Ingredients: not too much, look at the combination of meat and efficacy. Generally, there are three things, lean meat, candied dates and rock sugar. 2. Heat treatment: at the beginning, it should be simmered with high fire for not less than 15 minutes, and then simmered with high fire for 15 minutes when it is almost over, and medium or small fire can be used in the middle. There is a saying in Guangdong that there are three stews and four soups, which explains the time of making soup and stewing. 3. Seasoning: In fact, the soup tastes very fresh because of adding salt before frying the meat, adding candied dates and rock sugar when stewing, and adding the fragrance of the main ingredients and lean meat and the heat of stewing. Just give it a try, you can add salt at most, and you don't need to add any chemical seasonings such as monosodium glutamate and chicken essence. Onion can be put in boiling soup, and onion/soy sauce can never be put in soup and stew.
How to stew old duck soup in summer? Specific steps: Step 1, cut the old duck into large pieces and soak it in cold water for about 1 hour to drain off the fishy smell. Step 2: Pour the duck into cold water, add some ginger and yellow wine and cook for 3 minutes. Step 3: After cooling, rinse the tap water, and soak the ingredients auricularia auricula and white kidney beans 5 hours in advance. Step 4: Take a casserole, add enough water, add old duck, pepper, spices and yellow wine, cook for about half an hour, and turn to low heat. Step 5: Boil for about 65,438+0 hours, add bamboo shoots, add white kidney beans for about 65,438+0.5 hours, and add fungus and other pickles for about 6 hours. Step 7: Stew on low heat for about 1 hour, and the taste is salty and light. Add appropriate amount of salt and chicken essence to serve.
How to stew old duck soup? How to stew old duck soup?
material
Old duck, salt, chicken essence, onion, ginger, garlic, soy sauce, douban, hot sauce, sugar and water.
working methods
1. Put the tofu in a steamer and steam for about 10 minutes, then take it out and let it cool for later use.
2. Cut the tofu into diamond-shaped pieces with moderate thickness.
3. Heat the oil in the pot to about 60% heat, add tofu slices, fry until both sides are golden, and take out the pot for later use.
4. Cut the green pepper and red pepper into sections. When the oil of fried tofu is heated to 70%, add onion, ginger and garlic and saute until fragrant. Add a spoonful of Fulinmen Chili sauce and stir-fry in red oil.
5. Add the fried tofu, stir fry, add a teaspoon of sugar, add a proper amount of soy sauce and stir fry, and add a little water.
6. When the soup is almost gone, add a little salt and chicken essence.
How to cook old duck soup is better? Please thank you for a delicious pot of old duck soup. Ingredients: Agrocybe aegerita 40g, half old duck, ginger, salt, cooking wine, chicken essence. Practice: 1) Dry the tea tree and wash the old duck. Wash and slice ginger. 2) Put the above raw materials into a casserole, add appropriate amount of water, boil with strong fire for 2 hours, and add appropriate amount of seasoning.
The practice of stewing old duck soup and how to prepare the ingredients for stewing old duck soup with corn.
500 grams old duck
500 grams of corn
Proper amount of cooking wine
Proper amount of salt
Ginger quantity
Garlic right amount
Production time: 1-2 hours
Number of people dining:
step
1, wash the duck, cut into pieces and blanch it in hot water.
2. Put the ginger and garlic into the rice cooker and add half a pot of water.
3. Add the cooked old duck.
4. Add corn (with fruit corn), add a small amount of cooking wine, and simmer for 2 hours.
5. The stew is seasoned with salt, which is very sweet.
The practice of stewing old duck soup, how to do the steps of stewing old duck soup well
1. Wash the duck.
2. Slice ginger.
3. Boil the water in the pot.
4. Nao duck pieces.
5. Take out the duck pieces.
6. Take another pot, put water in the pot, and put the duck pieces and ginger slices into the pot.
7. Cover the pot, bring to a boil over medium heat, and stew for another 30 minutes.
8. It's time, stew soup and season with salt.
How to stew old duck soup;
1 live old duck, 50g refined salt, 10 ginger, 100g onion.
Features of Old Duck Soup: The soup is clear, fragrant and delicious, with Huang Liang duck oil and crisp meat, which is a snack along the Yangtze River in Anhui.
Teach you how to cook old duck soup, how to cook 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.
Key points of making old duck soup:
1. Duck pieces should not be too big, and the entrance is convenient; 2. It is best to have crispy duck meat when steaming in a cage.
The practice of stewed old duck soup with lotus seeds, how to cook stewed old duck soup with lotus seeds?
Ingredients: a fresh old duck, half a bowl of dried white lotus, and 3-5 pieces of astragalus.
Practice: 1, the dried white lotus is soaked for three hours in advance; 2. After the old duck is cleaned, it is cut into large pieces, and then the oil in the oil pan is exploded to remove the oil; 3. Put the duck pieces into a casserole, add two bowls of water to the submerged duck pieces, and boil for 10 minute; 4. Add white lotus and astragalus and simmer for two hours to adjust the taste of salt.
Tips: 1. Dry lotus seeds should be soaked in advance. If you have new lotus seeds of that year, you can use them directly without soaking them, but it is better than using old lotus seeds to stew soup.
2, it is best to choose the old water duck, which has less oil and is more moist than other ducks.
3. Fresh ducks don't need to be blanched. Frying can fry the excess. If it is chilled old duck, please blanch it in advance before cooking.
4, the fire rolled away to release protein, which can ensure the milky white soup.