Traditional Chinese medicine believes that the old duck is flat in nature, sweet and salty in taste, and can nourish yin and stomach. "A Record of Famous Doctors" says that it "tonifies deficiency and removes heat, harmonizes the zang-fu organs and benefits the waterways"; According to the Diet Spectrum of Living with Interest, it "nourishes the yin of the five internal organs, clears the heat of deficiency and fatigue, supplements blood and water, nourishes the stomach and produces fluid, and stops coughing and relieving convulsions". Boiling old duck with radish is moist and delicious, which can nourish yin, nourish stomach, promote digestion, relieve stagnation, moisten intestines and relax bowels, and is a delicious soup for family health care in summer.
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Tips for choosing duck meat:
1, the knife edge at the slaughter place: if it is a slaughtered live chicken or duck, the knife edge will not be very flat because of the struggle of the chicken or duck, and blood infiltration will occur due to the beating of the heart. If the incision is a smooth curve, and there is no blood infiltrating chicken or duck, it means that the knife is repaired after the chicken and duck die.
2, look at the skin color and foot color: bright yellow skin and dark yellow feet are old ducks; The skin is white and smooth, and the feet are yellow, which is a tender duck; The yellow and reddish feet are old, tender and moderate ducks.
3. Look at the certificate: The best and most effective way to identify white-striped chickens and ducks is to check whether there is an animal quarantine certificate issued by the animal inspection department or a quarantine mark.
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