It is advisable to eat Laoya Soup in summer

Due to the hot and rainy climate in summer, the heat and humidity often make people's spleen and stomach trapped and lose their appetite. Therefore, it is necessary to use diet to supplement and increase the intake of nutrients to achieve the purpose of dispelling heat and fatigue. Nutrients should be mainly light and nourishing foods, that is, "clear and tonic". Lao duck is a good tonic in summer. It is not only rich in nutrients, but also lives in water all year round. It is cooler in nature and has the functions of nourishing the yang of the five internal organs, clearing away the heat caused by fatigue, nourishing blood and water, nourishing the stomach and promoting body fluids.

Duck has been discussed in ancient Chinese medicine as a tonic. In "Famous Doctors", duck meat is called "wonderful medicine" and a top-quality tonic. There is also a folk saying that "old ducks are better than tonics in severe summer heat". When the old duck is stewed, you can add lotus root, winter melon and other vegetables to make the soup and eat it. It can not only complement the nutrition of meat and vegetables, but also replenish the deficiency, relieve heat and nourish yang. It is really a good nourishing food in summer. If gordon seeds and coix seeds are added to the soup, the effect of nourishing yang will be better, and it can strengthen the spleen, reduce dampness, and increase appetite.

Here are some recommended old duck soups for you:

Sour radish and old duck soup

The sour radish and old duck soup is delicious and clear in color. It is said that it is also delicious. It can be regarded as a home-cooked dish suitable for autumn dryness.

This dish is simple to make, but the selection of ingredients cannot be careless. Of course, you have to choose old ducks for old duck soup, which makes it easier to remove the smell of duck. The ones I choose here are ducks that are more than one year old. There are also specialties about pickled radish. The number of pickled radish depends on the size of the duck. The size of the radish is different. The time also needs to be different, because it is the main seasoning ingredient of this dish, so the requirements will be higher.

Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five pieces of Sichuan peppercorns.

Preparation:

1. Clean the old duck, remove the internal organs and cut into pieces; rinse the pickled radish with water and slice it into slices, beat the old ginger and set aside.

2. Pour the duck pieces into a dry pot and stir-fry until the water vapor is collected (no need to add additional oil).

3. After the water is boiled, pour in the fried duck cubes and radish, and add the prepared ginger and Sichuan peppercorns.

The classic method is to simmer it in a saucepan for an hour or two, but usually it is faster to use a pressure cooker for convenience, so I used a pressure cooker here.

Mung Bean and Old Duck Soup

This soup can clear away heat and detoxify, and is also effective for facial scars and chickenpox.

Basic ingredients: 4 taels of mung beans, 1 old duck, 8 qian of smilax, some oil and salt

Method:

1. Wash the old duck. Remove the internal organs.

2. After soaking the mung beans, put them into the pot together with the duck and smilax, add 5 bowls of water, cook for about 4 hours, and season.

Barley, mung bean and old duck soup

Ingredients: 38 grams of barley, 38 grams of mung beans, 2 slices of tangerine peel, 1 old duck, 12 bowls of water, appropriate amount of salt

Method: 1. Remove the internal organs of the old duck, cut it in half, cut off the tail, wash and blanch.

2 Soak the tangerine peel with water until soft and scrape off the flesh. Wash other materials.

3 Boil the water, put all the ingredients into the pot, cook over high heat for 20 minutes, then simmer over low heat for 2 hours, add salt to taste, and drink.

Efficacy: This soup relieves summer heat, strengthens the spleen and benefits the internal organs.

Jiangnan Old Duck Soup

Ingredients: salted duck, pickled dried bamboo shoots, ham, rice dumpling leaves, Chinese cabbage, monosodium glutamate, chicken powder, etc.

Method: Mix Simmer the sliced ??salted duck, pickled dried bamboo shoots, ham and rice dumpling leaves together for ten minutes, then add the Chinese cabbage and season with MSG and chicken powder.

Key points: Use salted duck instead of bare duck because the subcutaneous fat of bare duck will be too much, and the soup will be very greasy. In addition, the salted duck itself already has a salty taste, which makes the soup natural. Bring the flavor of duck and salt, remember not to add salt when seasoning to avoid being too salty.

This is a very traditional Shanghainese dish that authentic Shanghainese must order when taking friends to restaurants. The traditional method is salty and heavy in oil. After the improvement, the saltiness is moderate and the soup is not greasy, which is more suitable for the taste of Cantonese people.

Taro Duck Soup

Cut the duck into pieces, add water, boil and skim off the foam.

Cut the taro into pieces. When the duck is cooked until half crispy, add the taro and cook together until all is crispy. Add salt to taste. The total cooking time is about 1 and a half hours.

Dried Lychee Old Duck Soup

Lychee is a famous fruit in Lingnan, and its dried product can be used both as a mouthful and for medicinal purposes. Use dried lychee as a tonic because it has a gentle temperament, no loss of benefits, and will not contribute to fire and heat. Braised old duck with dried lychees has a fragrant and sweet smell, making it a timely soup. Dried lychees nourish and benefit the spleen and liver, while old duck nourishes yin, replenishes qi and blood, and when combined into a decoction, it has the effect of nourishing qi, nourishing blood and promoting fluid production.

Ingredients: 30 dried lychees, 20 grams of Jiang Yaozhu, 1 thin duck, 1/4 tangerine peel, and 2 slices of ginger.

Cooking: peel and core the dried lychees; soak the Jiang Yaozhu in water for 1 hour and wash it; soak the tangerine peel in water until soft, scrape off the flesh and wash it; cut off the duck feet and tail of the duck, such as To avoid fat, tear off part of the duck skin, wash it, boil it in boiling water for 5 minutes, pick it up and wash it (that is, put it in a cold river).

First put the tangerine peel and ginger into the clay pot, add 3000 ml of water (about 12 bowls of water), bring to a boil over high heat, then add dried lychees, duck and scallops, after boiling, simmer over low heat for 3 hours, add appropriate amount of salt Just add a little raw oil.

Cucumber and old duck soup

Ingredients: One old cucumber (about 1.5 kg), one old duck (about 1.2 kg), 12 pitted red dates , one tablespoon of peanut oil, one teaspoon of salt, two tablespoons of light soy sauce, sixteen bowls of water

Method:

(1) Wash the old cucumber with the skin, cut it lengthwise and remove the capsule and seeds, cut into long sections

(2) Peel the old duck, remove the skin and internal organs, fry in a hot oil pan until brown

(3) Boil water, add Melon, duck and red dates, bring to a boil over high heat, simmer over medium heat for three hours, season with salt

Notes:

(1) This soup tastes fresh and sweet, you can remove it Stagnation

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

(3) Cucumbers should be trimmed off the head and tail so that they have no bitter taste; cucumbers should be thick and have golden skin. Top grade, can clear away heat and relieve summer heat

Nourishing old duck soup

Main raw materials: 2500 grams of pure old duck

Supplementary ingredients: wolfberry, winter melon, radish, Kelp, 5 grams of salt, 3 grams of pepper, 2 grams of rice wine, 5 grams of green onion, 2.5 grams of ginger slices, 1 gram of MSG

Preparation method: 1. Kill and clean the duck and cut it into 3 cm wide , 5 cm long pieces, remove the contamination, slice the ginger and set aside. 2. Put the pot on high heat, add lard and fry for 5 minutes until golden brown and fragrant, add cooking wine. 3. Put the sand pot on low heat, add 35,000 grams of porphyrin water at a time, simmer for 3 hours, then add MSG and serve.

Taste characteristics: salty and umami, clears away fatigue and heat, nourishes blood, nourishes the stomach and promotes body fluids.

Moisturizing duck soup

Main ingredients: 1 old duck, 1 jin of lean pork, 1 jin of vegetables, 8 taels of dried duck kidney;

Accessory ingredients: 2 candied dates, 1/3 tangerine peel, 5 slices of ginger;

Seasoning: salt, pepper;

Method:

1. Mix the old duck and Cut the lean pork into large pieces, each piece is about 1 ounce, then put it into boiling water and add ginger slices and boil it for about 3 minutes to remove the fishy smell;

2. Soak the dried duck kidneys in cold boiling water for 1 hour Wipe it clean, soak the tangerine peel in cold boiled water for 1 hour, remove the bottom bag, wash and cut into sections;

3. Add the blanched old duck, lean meat, duck kidney, candied dates and tangerine peel. Add cold water to the casserole (approximately 10cm below the top), bring to a boil over high heat, then turn to medium heat and simmer for 2 hours, then add the vegetables and simmer for 1 hour, add salt to taste to create a moist duck soup that the whole family loves, you can also add Pepper adds to its flavor.

Features: strong fragrance, refreshing.

(Nourishes yin and nourishes blood, dispels wind and relieves pain) Gastrodia elata old duck soup

1 mallard duck (about 750g), 20g Shouwu, 10g Gastrodia elata. First, wrap the Gastrodia elata and Shouwu slices in a gauze bag, cut the duck meat into pieces and add the medicine bag to the pot, add water and cook together; when cooked, remove the medicine bag and season with green onion, ginger, salt and wine. It can be eaten as a dish. . This prescription has the effects of calming the nerves and increasing intelligence, nourishing yin and nourishing blood, dispelling wind and relieving pain. It is beneficial for people with high blood pressure who are often accompanied by dizziness, headaches, poor memory, and easy forgetfulness.

Southern Apricot Ginseng and Di Laoya Decoction

According to the theory of correspondence between heaven and man in traditional Chinese medicine, the internal organs correspond to each other, and autumn belongs to the lungs. Therefore, autumn is the best time to nourish the lungs, replenish the lungs or treat lung diseases. South Apricot Ginseng and Di Laoya Decoction has the effect of nourishing lung qi and nourishing kidney yin. It can also assist in the treatment of lung and kidney yin deficiency, which is caused by dry cough due to dryness of the lung, thick phlegm, and breathing due to reverse qi.

[Ingredients] 12 grams of southern apricot, 30 grams of Codonopsis pilosula, 30 grams of Rehmannia glutinosa, 12 grams of Fritillaria fritillary, 2 to 3 slices of ginger, and 1 old duck.

Southern apricots are slightly warm in nature, bitter and pungent in taste. Both northern apricots and northern apricots have the effect of relieving coughs and asthma, but southern apricots are better at nourishing the lungs and moisturizing the lungs and relieving coughs and asthma; Fritillaria apricots are slightly cold in nature and sweet in taste. , bitter, has the function of moistening the lungs and resolving phlegm. If combined with apricot, the effect of moistening the lungs, resolving phlegm and relieving cough will be better. Codonopsis pilosula is mild in nature and sweet in taste, not dry or greasy, and functions to invigorate the spleen, replenish qi and promote body fluids; Rehmannia glutinosa is slightly warm in nature and sweet in taste, and functions to nourish kidney yin and relieve thirst. It can be used together with Codonopsis pilosula to strengthen the spleen, nourish the kidneys and replenish essence. If the source of essence and fluid is sufficient, dryness of the lungs can be cured. Old duck is mild in nature, sweet and salty in taste, and has the function of replenishing yin and nourishing liquid; ginger is pungent and warm, and can strengthen the stomach and remove fishy smell. Combined into a soup, it can nourish the lungs, nourish the stomach, relieve cough and reduce phlegm.

[Cooking] Blanch the apricots in boiling water to remove their clothes, wash the Codonopsis pilosula, Rehmannia glutinosa and Sichuan Fritillaria, soak for a while, wash the old duck and cut into pieces. Then place it in a clay pot together with the ginger, add 1200 ml of water, bring to a boil over high heat, then simmer over slow fire for about 3 hours, then add an appropriate amount of salt and oil. This amount can be used by 2 to 3 people.

Corn duck soup

Half old duck, 2 old corns

Cut the old duck into pieces, wash them, blanch them in hot water, and remove the blood and Remove the dirt.

Cut the corn into small pieces and insert them with bamboo skewers.

Put them together into the electric stew pot, add water and some Shaoxing wine. Let’s start cooking~~ After it is cooked, add salt. ok

Adenophora and Yuzhu Laoya Soup

Basic characteristics: Nourishing yin and tonifying. Symptoms of yin deficiency include intestinal dryness and constipation due to insufficient kidney yang, dry cough and fatigue due to insufficient lung yang, or thirst and irritability caused by insufficient stomach yin.

It is also used for those who are physically weak after illness or who suffer from diabetes due to yin deficiency.

Basic ingredients: 1 old duck (about 600 grams), 60 grams of Adenophora chinensis, 60 grams of Polygonatum odorifera, and 2 slices of ginger.

Method

(1) Wash the Adenophora ginseng and Polygonatum odorifera, wash the old duck and cut into pieces.

(2) Put all the ingredients into the pot, add an appropriate amount of water, bring to a boil over high heat, simmer over low heat for 2 hours, season and serve.

Description

This soup is a commonly used nourishing soup. The Adenophora ginseng in the soup is sweet and cold in nature, and has the functions of nourishing yin and clearing the lungs, nourishing the stomach, promoting body fluids, and removing deficiency heat; Polygonatum odoratum is sweet and cold in nature, moist and liquid, and has the function of nourishing yin and moisturizing dryness. The two flavors are combined to nourish yin. Strong. Old duck has the power of nourishing yin and replenishing blood. As the saying goes, "young duck is damp and poisonous, and old duck nourishes yin." When used for tonic and dietary therapy, old duck is often used. "Book of Materia Medica" also believes that duck "can be used to treat yin deficiency when eaten." No dryness is seen, and there is no coldness in yin deficiency." Ginger strengthens the stomach and can remove the smell of duck. Combined to form a soup, it can nourish yin, clear and moisturize, remove diseases and replenish deficiency.

Note

(1) People with cold, fever or excessive phlegm and dampness should not use this soup.

(2) When choosing an old duck, the one with a hard throat (trachea) is better.

(3) Wild duck is also known as teal. In addition to nourishing yin and clearing away tonic, it can also calm the stomach and eliminate food, disperse water and qi, relieve heat and toxins, and treat wind diseases. It can also be used.