Calories

Carbohydrates

Fat

Protein

Calcium

Iron< /p>

Calories

100%

Protein

15.7%

*tips: Recommended daily intake for Chinese residents Nutritional income proportion data

Stew

Salty and delicious

<2 hours

Higher calories

A novice try

Just ask Shanghainese, what do you eat during the Mid-Autumn Festival? Of course it was taro, duck, and edamame. I blurted it out without even thinking about it. Not only has it become a festive eating habit, but it is also the eternal definition of the meaning of this festival - reunion. When she was a child, whenever she saw her mother bringing out the enamel casserole with the full moon, Mrs. Zhou knew that there would be something delicious today. Especially during the Mid-Autumn Festival, a pot of duck and taro soup was a must-have, and it was also a festival that would never be eaten at home. A delicious alternative.

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Ingredients for 4 people

400 grams of taro

3 duck legs

Accessories< /p>

3 slices of ginger

1 tablespoon of rice wine

Adequate amount of water

4 grams of salt

2 chives Root

Expand all accessories

Step 1 How to make taro and duck soup

Blanch the duck leg meat in ginger water, clean it, chop it into pieces and set aside< /p>

Step 2 Illustration of how to make taro and duck soup

Put the duck legs into the stew pot, add water, ginger and rice wine, bring to a boil over high heat and then simmer for about 90 minutes

Step 3: Homemade recipe for taro and duck soup

Choose a taro that is firm and has no spots. It has a well-proportioned body and light weight, which means it contains less water. If you cut it, the meat will be fine and white. It means the texture is loose and it is top quality

Step 4: Simple recipe for taro and duck soup

Peel the taro and cut into hob pieces. Note that taro and taro mucus contain a plant Saponins can irritate the skin and itch. There is a way to apply some vinegar to the skin of your hands first, and then peel it. It will improve a lot. Do not wash taro first and then peel it. It will be more serious if it comes into contact with water and then touches the skin. Itchy, but also keep your hands dry. When you accidentally touch the skin and it is itchy, applying ginger or soaking in vinegar water can relieve the itching. Do not touch taro with injured hands, or simply wear gloves

Step 5: How to eat taro and duck meat soup

Cook the duck legs until they are basically soft. If you like meat, don’t cook them too much. It is completely based on your own preference.

Step 6: Taro and duck meat. How to make the soup

Pour in the taro and simmer for about 20 minutes

Step 7: How to stir-fry the taro and duck meat soup

Add salt to taste and sprinkle with chopped green onion

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Step 8: How to cook taro and duck soup

The taro is soft and waxy, crispy and smooth, and has an indescribably wonderful texture. The duck soup is fragrant and delicious, and is extremely delicious. A favorite home-cooked soup during the Mid-Autumn Festival

Picture of the finished product

Cooking tips

Taro contains indigestible starch and calcium oxalate crystals. Calcium oxalate has a bitter taste and It will cause skin irritation, but it will disappear after cooking

Raw taro is slightly poisonous and must be cooked thoroughly before eating. Raw taro juice can easily cause local skin allergies, which can be relieved by wiping with ginger juice

Taro contains a lot of starch, and eating too much at one time can cause bloating