Autumn is suitable for eating nourishing things such as big fish and big meat, because there is a saying in the older generation that "paste autumn fat". Because many people have a bad appetite in summer, they will gradually lose weight. In autumn, many people will start to replenish their bodies and pave the way for better autumn and winter.
Autumn is the best season to eat ducks every year. Ducks are poultry in the water, and it is not easy to get angry after eating them. There are many ways to eat duck meat, such as frying and stewing soup. My family has always liked stewing soup, especially an old duck, stewing a pot of old duck soup. Duck meat in autumn is tepid, but it has a good nourishing effect, and it is not easy to get angry while supplementing nutrition. More importantly, it can be matched with other nourishing and moist ingredients. It is delicious and nutritious, and it is a food suitable for all ages.
But many people don't like to drink duck soup, mainly because the flavor of duck meat is particularly strong, especially when using duck stew soup and clear duck soup. Remember the trick of "three releases and three releases". Duck soup is very fragrant and has no fishy smell.
For many people, they may only know how to deodorize ducks, put ginger and put wine. Besides ginger and wine, perilla is the best ingredient for deodorizing ducks. Perilla is fragrant and cooked with duck meat. The smoky smell of duck meat and perilla blended with each other, which was particularly fragrant. The duck you cooked is not fishy. Perilla is not suitable for long-term cooking, so it is best to wait until the duck soup is ready. Wash perilla, and it is best to cut it with 1-2 knife, so that perilla is particularly fragrant, which is beneficial to better integrate the fragrance of perilla into duck meat. If perilla is cooked in the pot for too long, the smoky smell will be boiled away and it will not smell good.
Duck stew is a very classic and delicious soup. Many people still like to cook with sour radish. Adding sour radish to stew together can maximize its umami flavor, so the boiled soup is also delicious and can make the soup more delicious. Pots should be selected for stewed old duck soup, and casserole is the best, so that the soup will taste fresher and more mellow. You can stew sour radish duck soup if you have a bad appetite. This soup tastes unique, colorful and delicious. This is also a very appetizing soup.
Ginger is a common condiment in life. Most people will add some ginger when cooking to help remove the fishy smell and improve the taste. When cooking duck soup, they should put more ginger. This is because ginger contains gingerol, gingerol and other ingredients. Ginger can "remove" all other odors, not only the fishy smell, but also the coldness of duck meat by adding more ginger leaves. Therefore, only by stewing with ginger can the fishy smell of duck meat be completely suppressed.
Many people put various seasonings in duck soup. If there is too much seasoning, not only the soup has a strong medicinal flavor, but also for convenience, they buy a packet of spiced powder directly, and then use it to cover up the fishy smell. These spices are deeply processed. Although it is time-saving, it is not suitable for stewing duck meat, but it will spoil the taste of duck meat and become unpalatable when making soup.
When stewing meat and making soup, adding a little seasoning can not only pick up fresh meat, but also remove fishy smell. But star anise has a strong taste. If put in duck soup, protein in duck meat will react in this process. Duck soup will not only become darker in color, but also destroy the umami flavor of duck soup and will not enhance the fishy smell. Therefore, it is best not to put these seasonings when stewing duck soup, otherwise the taste will be worse.