It's a good idea to use the old duck soup to make soup or stew?

The so-called "pot" refers to the use of casserole to cook food, and "pot" this statement and the use of Cantonese cuisine is exclusive. Soup is to handle the ingredients first, add the right amount of water, heating to cook, and heating to cook can also be divided into stewing and boiling two ways: stewing is the use of water heating method, the ingredients and water in a casserole dish, cover the lid, placed in a large pot (the amount of water in the pot is lower than the casserole dish, in order to boil the water does not overflow into the casserole dish is appropriate). Stewing under water can make the heat of the raw materials and soup stable, the dishes are not easy to lose the fresh flavor, and the soup is as clear as water. In addition, there is no need to add water in the process of stewing, if the amount of water in a bowl, when the stew is done, the portion is also a bowl, and although the ingredients are stewed until cooked, but the shape is very complete. The texture of the meat is not dry and lean, but also soft and tender, and the ingredients are eaten together with the soup. Also because the stew has the characteristics of the original flavor, nourishing than boiled soup, the general Guangdong people mostly in the mid-autumn to the winter solstice this period to drink, mostly before meals.

"Boil" is to put the ingredients and water into the casserole directly heated, the practice is simple, but the effect of the dish is not as good as the water stew method. And in the process of boiling, because the soup evaporates constantly, must also add water depending on the situation. In addition, this direct heating method, easy to make the soup color is more turbid, ingredients are also due to long cooking, shape more than half rotten, and taste are infiltrated into the soup, taste both astringent and tasteless, so when eating, will be inside the material to fish up, only soup do not eat the material, more in the restaurant to drink, nourishing less than the stewed soup, the Guangdong people almost every day to drink.

Old duck soup is good?

"Old Duck Soup" with its soup fresh and delicious, old duck skin glutinous meat rake, radish sour and refreshing, with a unique flavor, people often eat not tired. Whether it is men and women, young and old, south and north, spring, summer, fall and winter, can be eaten all year round.

Good, that is a must!

What old duck soup is good

The taste is different depending on what kind of ingredients you like! There are many ways to make old duck soup, there are winter melon old duck soup, barley green bean old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, cucumber old duck soup and so on, its practice quite a lot. Below we introduce the next several kinds of old duck soup practice: the simplest way to do: duck wash with boiling water to remove fishy, boiling water with two slices of ginger and two raw onion effect is better. And then another water into the duck, the purchase of the old duck soup ingredients into the pot together with the stew, high heat boil, small fire stewed duck stew poi can be eaten. (The Xiangan one old duck soup stew is very good, the flavor is very pure unlike other brands of old duck soup flavoring MSG heavy) A common practice of old duck soup old duck soup of course, you have to choose the old duck, so that it is easier to get rid of the fishy smell of the duck, I choose here is the age of the duck for more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size of the different soaking time should be a difference, because it is the main flavorings of this dish! Because it is the main seasoning material of this dish, so the requirements will be higher. Materials: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns. Production: 1, the old duck clean, take out the viscera after cutting; sour radish water rinse after slicing, ginger beat rotten to use. 2, the duck pieces into the dry pan stir fry, to be water vapor collection can be (no additional oil). 3, after the water boils, pour into the fried duck pieces, radish, add the prepared ginger, pepper. Some of the classic practice is to use the crockpot slow simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker. Second, Job's tears and green beans old duck soup Ingredients: Job's tears ..................38 grams green beans ...... ............38 grams Pericarp ............... ...2 slices Old duck..................1 only Clear water...... ............12 bowl Salt ............... ...... moderate amount of old duck soup practice 1 old duck to remove internal organs, cut in half, cut off the duck tail, wash, blanch. 2 Pericarp softened with water, scrape off the pith. Wash the other ingredients. 3 Boil water, put all kinds of materials into the pot, cook with high heat for 20 minutes, and then switch to a small fire simmer for 2 hours, under the salt to taste, you can drink. Efficacy: this soup summer heat, heat, spleen and internal organs. Three: winter melon old duck soup six people portion of old duck soup practice: a peel, that is, a complete fruit peeled off a piece of skin portion. With a dip in water, the peel on the reverse side of the white stuff with a knife to gently scrape away. Three slices of ginger, such as the size of a dollar coin, barley 15 grains. Wash one old duck, remove the entrails, head and *** ten toenails. (If the duck is too thin, not much meat, you can consider putting half a catty of lean pork) winter melon a catty, clean, remove the core, do not remove the skin, because the skin is under the fire, cut into about two mahjong tiles big it, anyway, do not cut too thin, because the winter melon it is, it is easy to boil rotten. Good,, began,, watch yo. Duck, ginger, Job's tears, fruit peel a piece thrown into the pot (re-emphasize, the Cantonese soup with the pot, that is, tile pot), put the water, cover the duck surface. Turn on high heat,, after the water boils, the floating white foam, duck oil, blood and other impurities gently fished away, it should be noted that these impurities will only be in the water about half a minute or so when floating, if you wait for too long for the water to boil, the impurities will be completely boiled into the soup, then the soup will be very difficult to see. Turn off to medium-low heat, boiled for one hour and forty-five minutes when the winter melon into the pot, turn on the heat, when the water boiled away duck oil, and then boiled for one hour and fifteen minutes to six bowls of water, good,, put salt, hey,, success. Four: sour radish stewed old duck soup Main ingredients: an old duck about 3 to 4 pounds (I used 3 pounds 3 two), pickled sour radish 300 grams, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, more than 10 peppercorns, more than 10 grains, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of monosodium glutamate (MSG), salt in moderation. Old duck soup practice: 1, duck cut into boiling water blanch with water to wash, pickled carrots cut into thin slices slightly washed, ginger beat loose, onion knot 2, lard in the pot melt hot, burst incense ginger, onion, pepper, under the duck stir fry, pot of water gradually dry cooking wine, and then under the pickled carrots into the re-frying aroma, 3, in the crock pot to add more than the duck pieces of water (I still use the original pot because it is convenient), high-fire boil skimming foam, transferred to the casserole, about 80 minutes of low heat, the stew, and the water is not enough for the duck. Small fire for about 80 minutes, stewed until the duck meat rotten cooked Poi soft, under the chicken, MSG, pepper seasoning can be eaten. Five, cucumber old duck soup ingredients: old cucumber a (about one point five kilograms), old duck a (about one point two kilograms), core jujubes twelve, peanut oil a tablespoon, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls of water old duck soup practice: (1) the old cucumber with the skin cleaned, longitudinal slice, remove the capsule and the seed, cut the long section (2) the old duck? Clean, remove skin and internal organs, and fry in a hot frying pan until charred (3) Boil water, the next melon, old duck and red dates, high heat boil, change to medium heat and boil for three hours, seasoned with salt can be. Note: (1) This soup tastes sweet, can remove stagnation (2) Duck meat can be picked out, dipped in soy sauce to eat (3) cucumber should be peeled off the head and tail, so that no bitter taste; to thick, golden skin for the best, can clear heat. Mountain treasures old duck soup stewing method Featured Description: Square bamboo shoots are precious forest products produced along Jinfo Mountain in Yunan, with high food value, which is a traditional healthy gourmet delicacy. This product is a convenient soup pot stew made by refining, formulating and concocting on the basis of traditional old duck soup with modern scientific research methods of food safety and nutrition, and it is the main soup ingredient second only to pickled radish-type old duck soup in terms of sales volume. The duck soup stewed with this product has the characteristics of clear duck soup with sour aroma, duck meat tender and smooth skin glutinous non-greasy, pure taste without fishy odor, bamboo shoots stewed for a long time without rotten salty and refreshing. Stewing method: about 1.8kg of a live duck, after slaughtering, take off feathers, remove claw skin, mouth shells, nose dirt, gutting and washing, and then boiling water for 3 to 5 minutes to remove blood, and then fished out a little cold to clean up the small hairs, cleaned and refrigerated standby. When stewing, first put 1 package of old duck soup ingredients into a 31cm casserole (customized by the company), then put the duck, then add about 3kg of water to the rim of the casserole, boil it over a high fire, then simmer it over a moderate fire (the fire is adjusted to just open) for 2.5~3 hours (Note: it needs to be simmered for about 1 hour more when it is in the highland area) and then it is ready to be served. Special tips: 1), midway check: halfway through the need for two or three checks, mainly to check the amount of soup and the duck's raw and cooked condition. (2), how much duck soup: duck soup on the table (hospitality) need to check the water level of the soup, duck soup stew when the water level of the soup should be maintained in the casserole rim under about 5 mm. Soup more flavor light, soup less flavor salty, because the company's soup flavor is modulated according to the size of the pot. Less soup meat po is too much water evaporation from the fire, when serving, you need to add water to boil before serving out to the guests. Soup more meat poi is duck tender or add too much water, or duck is not stewed rake, at this time should open the fire will evaporate some of the water before serving, remember to find out why, next time add less water. (3), water stew: if the fire Hou mastered well, and is added according to the above requirements of the water, generally do not need to add water to stew well. But with the atmospheric pressure (such as the Tibetan Plateau and coastal areas) of different, different old and young ducks, different fire size, the size of different pots (individual casserole) and slightly different, need to be adjusted according to the specific circumstances. (4), stewed duck time: in any case, stewed duck time needs to be more than 2 hours, because the flavor of the soup will simmer out. This can be used to taste the radish can be judged, radish salty and sour shows that the soup flavor is still contained in the soup, remember. (5), soup flavor adjustment: the general situation is that the company to the soup flavor modulation, duck stew without adding any other seasonings. However, due to regional and individual tastes are slightly different, you can take the method of adding or subtracting turnip soup to adjust. Can be taken in advance to add more soup per pot (such as 6 packages of soup stew 5 pots) method, but also in individual guests request directly to the soup will be added to the soup pot. (6), how much oil layer: the oil in the soup bag is quantified by the company based on years of experience, so there is no need to add oil when stewing soup. However, due to the different sources of duck (such as cherry valley duck and mackerel duck fat and thin is different), may cause the amount of oil is different. Generally, do not remove the oil, as it will affect the duck flavor of the soup, and the recommendation is to use a leaner type of duck if possible. A few guests will ask for oil, at this time you can add about 50 to 100g of salad oil can be. Sour Radish Old Duck Soup Sour Radish Old Duck Soup is delicious, bright soup, it is said to be able to go to the autumn dryness, is considered a seasonal home cooking. This dish is simple to do, but the selection of materials can not be sloppy. Old duck soup of course, you have to choose the old duck, so it is easier to get rid of the duck fishy taste, I choose here is the age of the duck more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size of the different soaking time should be different, because this dish is the main seasoning materials, so the requirements will be relatively high, I was in the vegetable market stalls specializing in the purchase of the. Oh! Just that specialty store does not have a brand name yet, I can not recommend it to you. Well, now take a look at the concoction of this dish! ================= Material: 1800 grams of old duck, 900 grams of sour radish, a piece of old ginger, pepper four or five. 1, the old duck beat clean, take out the viscera after cutting blocks; sour radish water rinse after slicing, old ginger patted to use. 2, the duck pieces into the dry pan stir fry, to be water vapor collection can be (without additional oil) 3, water boiling pour into the fried duck pieces, radish, add the prepared ginger, pepper. Some of the classic practice is to use the crock pot slow fire simmer on two and a half hours, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker. Nanchang cuttlefish stew old duck soup Duck first boiled in water once, remove the blood and float, and then put in the water and cuttlefish to cook together, any ingredients do not put, with rice cooker, then 1-2 hours can be, if you think it is not bad enough, you can continue to cook. After cooking, add salt and monosodium glutamate on OK. If you like to eat cinnamon, you can add some cinnamon to cook together. Depending on whether you like fresh cuttlefish or dried cuttlefish, fresh cuttlefish is directly cooked with duck, dried cuttlefish should be well washed and then soaked for a few hours before cooking.

Old duck soup common practice

Old duck soup of course have to choose the old duck, so it is easier to get rid of the duck fishy flavor, generally speaking, the duck age in more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, the radish size of the different soaking time should also be different. Because they are the main flavoring material of this dish, so the requirements will be higher.

Ingredients: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Production:

1, the old duck playing clean, take out the viscera after cutting; sour radish water rinse after slicing, ginger patting to be used.

2, the duck pieces into the dry pan stir-fry, until the water vapor collection can be (no additional oil).

3, the water boiled and poured into the fried duck, radish, add the prepared ginger, pepper.

Some of the classic practice is to use a crockpot slow fire simmer for an hour or two, but usually for the convenience of using a pressure cooker faster, here on the pressure cooker.

Job's tears, green beans, old duck soup

Ingredients: Job's tears ..................38 grams green beans ... ...............38 grams Pericarp ............ ......2 slices

Old duck ..................1 only Clear water ..................12 bowl Salt ......... ............ moderate

Old Duck Soup Practice

1 Old duck to remove internal organs, cut in half, cut off the duck tail, wash, blanch.

2 Pericarp softened with water, scrape off the pith. Other materials washed.

3 Boil water, put all kinds of materials into the pot, cook with high heat for 20 minutes, and then change to a small fire simmering for 2 hours, under the salt to taste, you can drink.

Classic Old Duck Soup

1, duck cut into boiling water blanch with water to wash, pickled carrots cut thin slices of slightly washed, ginger beat loose, onion knot

2, the lard in a pot of boiling hot, fragrant ginger, onions, peppercorns, under the duck pieces stir-fried, the pot of water gradually dry cooking wine, and then under the pickled carrots into the stir-fried again

3, in the crock pot to add more than the duck pieces of water (I still use the original pot because of the convenience of the original pot). I still use the original pot because of the convenience), high heat boil skimming foam, transferred to the casserole, about 80 minutes on low heat, stewed until the duck meat is rotten cooked poi soft, under the chicken essence, monosodium glutamate, pepper seasoning can be eaten.

Cucumber old duck soup

Ingredients: old cucumber a (about one point five kilograms), old duck a (about one point two kilograms), the core of the red dates twelve, a tablespoon of peanut oil, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls

Preparation:

1 old cucumber with the skin cleaned, longitudinally cut, to remove the capsule and the seeds, cut the long section

2 old duck? Clean, remove the skin in addition to internal organs, into the hot frying pan frying until burnt

3 boiling water, under the melon, duck and red dates, high fire boiling, change the fire pot three hours, seasoned with salt can be.

Note:

(1) This soup tastes sweet, can remove stagnation

(2) Duck meat can be picked out, dipped in soy sauce to eat

(3) cucumber should be trimmed off the head and tail, in order to be free of bitterness; to the thick, golden skin for the top quality, can clear heat to relieve summer heat.

The old duck belly slice soup

Main ingredients: half of the old duck belly 200 grams of 3 shallots ginger 1

seasoning: 20 grams of cooking oil 2 tsp of cooking wine 2 tsp of pepper a little salt 2 tsp of seasoning 1 tsp

production process:

1, will be the old duck slaughtered and cut into pieces to cook, cooking belly cleaned sliced and boiled hot; shallot cleaned and cut into pieces, cleaned ginger Pat loose;

2, pour oil in the pot, burst incense shallots, ginger, pour the soup cooking duck pieces, and then put the duck pieces, pork belly slow cook for 40 minutes;

3, and finally add seasonings can be.

Duck fresh know how to make old duck fan soup

Ingredients: 350-400 grams of old duck soup, 150-200 grams of fans

Accessories: 40 grams of duck blood, 10 grams of gizzards, 10 grams of duck intestines, 5 grams of bean puffs, half of the halibut egg

Bowl of seasoning: 1-2 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken powder, 2 grams of seasoning for old duck soup, 1 gram of pepper 2-3 grams of parsley, 5 grams of scallions, 5 grams of duck oil

Method:

(1) take the stainless steel hot powder funnel, add duck blood, fans, bean puffs and cook for 1 minute;

(2) in the bowl, put the salt, monosodium glutamate, chicken powder, old duck broth seasoning and duck oil, pour in the scalded fans, duck blood, bean puffs and duck broth, splash gizzards, duck intestines, fans sprinkled with parsley, scallions

These are the most important things you can do for your family.

The soup is creamy and delicious, rich in the inherent aroma and flavor of the duck, so that the tongue enjoys to the extreme!

Authentic old duck soup 1. Duck slaughter, drain the blood, with 90 degrees of hot water, depilate the hair, disemboweled to remove the viscera, claws,

wings, and then wash with water, drained (viscera, claws, wings to stay for other purposes).

2. The net duck chopped into pieces, divided into 10, respectively, into 10 large bowl (head, neck chopped into small pieces, with uniform), each bowl into the ginger (piece), green onion (2, knot), 5 grams of refined salt, and add water (not over the duck to 80% full).

3. The large bowl with duck pieces into the cage on high heat to boil, change to medium heat and continue to steam for about 2 hours until cooked.

The production of old duck soup:

1. duck should not be too large, in order to enter the convenience of the appropriate;

2. into the cage when steamed to duck meat is good.

chicken head mushroom can boil old duck soup good?

A, old duck soup Material: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns. Production:

1, the old duck clean, remove the viscera after cutting; sour radish water rinse slices, ginger pat to use. 2, the duck block into the dry pan stir-fry, until the water vapor collection can be (no additional oil).

3, the water boiled and poured into the fried duck, radish, add the prepared ginger, pepper.

Some of the classic practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker. Second, Job's tears and green beans old duck soup Ingredients: Job's tears 38 grams green beans 38 grams

Pericarpium Citriodora 2 slices of old duck 1 fresh water 12 bowls of salt old duck soup practice 1 old duck to remove the viscera, cut in half, cut off the duck tail, washed, boiled. 2 Pericarpium Citriodora soft with water, scrape the flesh. Other materials are washed.3

Boil water, put all kinds of materials into the pot, cook with high heat for 20 minutes, then switch to low heat and simmer for 2 hours, under the salt seasoning, you can drink. Efficacy: this soup summer heat, heat, spleen and internal organs. Three: winter melon old duck soup

Practice: a peel, that is, a complete piece of fruit peeled off the skin of the portion. Soak it in water, and gently scrape off the white stuff on the reverse side of the peel with a knife. Three slices of ginger the size of a dollar coin, barley 15.

An old duck, washed, gutted, head and *** to ten toenails. (If the duck is too thin, not much meat, you can consider adding half a catty of lean pork) winter melon a catty, washed, remove the core, do not peel, because the skin is the fire, cut

into about two mahjong tiles, anyway, do not cut too thin, because the winter melon, it is very easy to boil rotten.

The duck, ginger, Job's tears, the peel of a piece thrown into the pot (again, the Cantonese soup pot, that is, tile pot), put the water, cover the duck surface.

Turn on the fire, after the water boiled, the floating white bubbles, duck oil, blood and other impurities gently fished away, it is important to note that these impurities will only be in the water to open half a minute or so when floating, if you wait for the water to open too long, the impurities will be thoroughly

boiled into the soup, then the soup will be very difficult to see.

Turn off to medium-low heat, boil an hour and forty-five minutes when the winter melon into the pot, open high heat, water boiling when fishing away duck oil, and then boil an hour and fifteen minutes to put salt success. Four: sour radish stew old duck soup

Ingredients: old duck a about 3 to 4 pounds, pickled sour radish 300 grams, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, pepper more than 10 grains, good lard 70 grams of pepper 6 grams of chicken 10 grams of chicken essence, monosodium glutamate (MSG) 5 grams of salt

moderate amount.

Practice: 1, duck cut into boiling water blanch with water to wash, pickled carrots cut thin slices of slightly washed, ginger pat loose, onion knot 2, lard in the pot melt hot, burst incense ginger, onions, peppercorns, under the duck pieces stir-fried, pot of water gradually dry when cooking

wine, and then under the pickled carrots into the re-frying aroma, 3, in the crock pot to add more than the duck pieces of water (I'm still using the original pot because of the convenience), high-fire boil! Skim off the foam, transferred to the casserole, about 80 minutes on low heat, stewed until the duck meat is rotten Poi soft, under

chicken essence, monosodium glutamate, pepper seasoning can be eaten. Five, cucumber old duck soup Ingredients:

old cucumber a (about one point five kilograms), the old duck a (about one point two kilograms), the kernel jujubes twelve, a tablespoon of peanut oil, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls of practice: (1)

old cucumber with the skin cleaned, longitudinally cut, remove the capsule and the seeds, cut the long section (2) the old duck? Clean, remove the skin in addition to internal organs, into the hot oil pan frying until burnt (3)

boil boiling water, under the melon, duck and red dates, high fire boil, change the fire boil three hours, seasoned with salt can be. Note: (1) This soup tastes sweet, can remove stagnation (2) Duck meat can be picked out, dipped in soy sauce to eat

(3) cucumber should be trimmed off the head and tail, in order to be free of bitterness; to the thick, golden skin for the top quality, can clear heat and relieve summer heat.

How to make a good soup?

The general use of clay pots or sand pots simmering soup is better, and to the fire slowly simmer, time to be longer will be better ah!

Of course the pressure cooker!

The pressure is high, and it's easier to get things to stew.

Is old duck soup better, or winter melon soup better, or winter melon old duck soup better?

Old duck soup puts . The content of the winter melon soup is a little bit single, winter melon old duck soup I have not eaten do not know

Remember to adopt ah

How to stew duck soup good

Duck chopped, blanched, fried with sesame oil

No water, only put beer stew

Or use low degree of rice wine, wine, and then add some water stew

Qiaotou old duck soup is good or Maoguo old duck soup is good

It should be the Maoguo, I I'm in Chengdu, and I've seen Mao everywhere, but I haven't seen Qiaotou, so I hope you'll take it, thank you.