Hello everyone, I'm True Mother from Xinyang, Henan, and I'm happy to answer this question. How to make old duck soup? We all know that summer and duck soup can clear the fire, but the duck is very fishy, if you can't get it right it's not good. Without further ado, on to the dry stuff. This old duck soup is what I learned in my sister's family cafeteria.
Old duck soup practice.
Summarize: duck soaked in cool water, fish out in the pot to fry dry water fried to brown, shoveled into the casserole with warm water, the pot does not cover the lid, to the water bubbling, Wenyi so stewed for about two hours.
I am Shen Xiaoyi, very honored to answer this question.
The old duck soup, not only can replenish energy, but also can clear the heat. If you add sour radish in it, it will be even more delicious. The duck meat is off the bone and not stuffed, the sour radish relieves greasiness and clears the mouth, and the soup is mellow and delicious.
Old duck, sour radish, green onion knot, ginger
1: old duck to buy, you can let the vendor clean up, cut into pieces easy to stew, soak rice water to remove blood. If the duck feathers are not removed cleanly, you can directly tear off the duck skin.
2. Boil water in the pot, put the old duck into the pot to blanch, after the water boils, the old duck out with warm water to wash, the water in the pot filtered and reserved.
3. Pour the filtered water into the stew pot, put the onion knots and ginger slices, and then put the old duck after the water boils, slow cooking.
4. Almost 1.5 hours or so, you can use chopsticks to poke through the old duck, and then put the pickled carrots into the pot to stew together.
5. Until the stew until the duck meat crispy, sprinkle a little salt, you can drink it. Remember to drink slowly, do not burn yo.
Above is my answer, if you have better ideas or suggestions, welcome to the comment area, welcome to pay attention to and @ i Shen Xiaoyi, we eat well and love well.
Summer is the hottest season of the year, and in a while it will be a little summer, this temperature is also higher every day, even if it rains, it will be hot enough to make people sweat. Summer is hot and rainy, summer heat and humidity, often make people's spleens and stomachs are trapped, loss of appetite, so this time people like to cook some light, not greasy soup to "clean up", and at this time, the old duck soup is the most appropriate tonic.
The old duck generally refers to more than one year of ducks, with the longer the growth time, the meat is the older the tighter, the thicker the fibrous tissue, and is not suitable for burning, But the older the duck, the higher the fat content of the meat, the more flavorful nucleotides (freshness-boosting nutrients), used to stew is no longer suitable for it, and therefore often hear the old duck soup, rather than the tender duck hot, so the old duck is the best ingredients for the stew. The best ingredients for the stew.
The old duck soup is a very famous, and very homemade a soup, duck processing clean, blanch, and then into the vessel, add the right amount of water, slow stewing on a low fire for several hours into the soup, according to the addition of different auxiliary ingredients, the taste is also different, such as pickled radish, old duck soup, the flavor of the sour taste of delicious, winter melon The old duck soup, taste fresh and fragrant, Chinese herbs old duck soup, soup clarification, containing a slight fragrance of Chinese herbs, in fact, the old duck soup practice is similar, just add different auxiliary ingredients, the final color flavor is different, then what are the old duck stew soup production skills? Here together.
First, the production of old duck soup skills
In the hotel to make soup, there is this saying: "no chicken is not fresh, no duck is not fragrant," it can be seen that the duck stewed out of the soup should be rich in flavor, but the duck has a major drawback, that is, the hair fishy flavor is particularly heavy, if not handled well, the roasted brine is not a good idea. Heavy, if the treatment is not good, burning brine frying and other production methods can not pressure this flavor, stew, not to mention, so fishy, want to do a good job of an old duck soup, in addition to fishy, there is the choice of ingredients, cooking skills, fire control is very critical, the following is to say that the production of old duck soup skills.
① Selection of old duck
The main ingredient of the old duck soup is the old duck, the selection of the old duck is certainly very important, the old duck and ducklings because of the growth time, meat, nutrient content is different, do out of the soup flavor is certainly different, then how to pick to the old duck?
1. Look, look at the duck's skin color, foot color, and foot pads, the general old duck because of the long growth cycle, grease thick, so the duck skin is yellow, foot color is dark yellow, the thicker the foot pads indicate that the duck is the older, if the skin color is white, foot color light yellow, indicating that it is tender duck.
2. Touch, mainly is to touch the breastbone and esophagus, the old duck due to eating more food, esophagus will be more and more blood thick, but also more and more hard, so the old duck's esophagus is very hard, the breastbone is the same, and vice versa, is more tender.
3. weighing, this is mainly to see the weight, generally the meat of the old duck is more compact, so in the case of about the same size, to be heavier.
② duck processing
General in the purchase of ducks, merchants will be clean ducks, come back directly to the chopping block on the line, but if you buy fresh live ducks, then you have to take one more step, that is, the fire prairie, because ducks also have a lot of fluff on the body of the naked eye is difficult to observe, if you don't deal with it cleanly, it is very much affected by the quality of the soup.
1.
1. Duck bought back, first put on the fire prairie, the main purpose is to burn off the duck meat on the fluff, especially duck wings and duck legs on the inside, is not convenient to deal with, easy to be missed. (Chilled duck can omit this step)
2. Duck outside the treatment of good, it is necessary to remove the viscera as well as inedible parts, in addition to the duck butt has a toxin, can not be eaten, the skin of the neck is best not to because of the location of lymph nodes, but also very dirty.
3. Duck meat processing clean, we have to chop, and then put into the water to soak for a while, add white vinegar in the water, mainly for the sake of soaking out the meat in the blood, in order to achieve the deodorization. (If stewed whole duck, into the whole duck soaking)
③ blanching, stir fry
Many people soup will not like stir fry, that soup should be refreshing, stir fry stewed soup will be milky and fresh, not stir fry directly stewed soup refreshing, each with its own advantages. But I think stir-fry is not only for the soup white, but also fishy, because stir-fry can fry dry meat in the water, so that the duck meat dry incense, stewed out of the soup flavor is stronger.
1. Boil water in the pot, put the duck meat into the cold water, and then boil over high heat, there is foam appearing to beat out in time, when there is no blood foam appears, and then poured out, cleaned with water, and then drained of water. (meat blanching is generally cold water in the pot, hot water will make the meat shrink, blood can not be discharged, pour out the cleaning is to wash off the surface of the duck residual blood water froth)
2. hot pot of cold oil, put the duck into the small fire slowly stir fry, stir fry until the duck meat caramelized can be. (fire can not be too big, otherwise easy to paste the pot)
④ stew
This is the last step, but also the most critical step, the front is mainly to deal with the deodorization, the key to this step is the control of time, fire.
1. Duck stir-fried directly after adding the right amount of water, high heat and pour into the pot, and then high heat and boil, the beginning of the time to keep playing to the foam, no foam and then turn to a small fire to keep the surface of the water up a small splash, stewed for about 2 hours can be. (In the pot to boil the soup, you can shorten the time to boil water in the pot, and stewed out of the more milky)
2. In if you want to add auxiliary ingredients, only take over the next and duck stew on the right, but some of the ingredients can not be too early to put, such as jujubes, goji berries and other easy to cook easy to cook rotten on a little later to put.
The above is the basic process of the old duck stew and the production of tips to pay attention to, in fact, the stew is mainly to deal with the early deodorization, and then it is stewed attention to detail, master the time and fire on the line.
The old duck soup is a particularly nutritious soup, is suitable for summer consumption, which is characterized by a delicious flavor, refreshing non-greasy, but also has the role of the spleen and appetizing, so in the hot summer, stewed a pot of old duck soup, it is suitable for however, the old duck soup stew a lot of practice is also similar to the following home practice to introduce an old duck soup.
~ ~ ~ radish old duck soup ~ ~ ~ features: soup milky white, flavorful, radish sweet, duck meat fragrant.
The first step: prepare the ingredients
The main ingredients: 1 old duck
Accessories: ginger 10g, 500g radish, red dates, wolfberries
Seasoning: Salt to taste, chicken essence 4g, pepper 2g.
The second step: the ingredients Processing
1. old duck to buy back, if it is killed on the fire once, if it is chilled directly chopped, and then put into a bowl, add water, a little white vinegar, soak for about 30 minutes, soak the blood, reduce the fishy taste.
2. Ginger peeled and sliced, radish peeled and cut hobnail spare.
Step 3: start making
1. Boil water in the pot, soak the duck meat in cold water in the pot, cook out the froth in time to salvage, only to no blood foam can be salvaged, cleaned with water once, dry and spare.
2. Wash the pot clean, heat the pot, add cool oil skillet, put ginger, duck stir fry on low heat, sauté dry duck water gas, color slightly charred yellow, directly add the right amount of water to boil.
3. Pour the cooked duck broth into the pot, put the white radish and boil over high heat, beat off the foam again, and then cover the stew for about 2 hours.
4. Cook for about an hour, add the red dates, and finally 30 minutes in advance to add the wolfberries, continue to stew for half an hour, and finally put the seasoning, a radish old duck soup is finished.
=="Turnip old duck soup doubt answer
Q: Why is the old duck soup is clear soup, and some is white soup?
A: a lot of locations to make soup to pay attention to the original flavor, make soup to clear soup, also known as the beautiful soup, while some places to make soup like thick taste. Want to make a clear soup do not go through the stir-fry, after the duck meat is processed, directly into the pot Chinese fire stew, do not let it boil, want to thick soup on the duck meat stir-fry, and then add water over high heat to boil, so that the soup is thick and white and then into the pot Chinese fire stew, if you want to be more thick and white soup, such as carrots to absorb the fat and so on the auxiliary ingredients do not put in too early, because suck out the fat, the soup will not be thick and white.
==" Radish old duck soup production technology summary
1. old duck soup selection of duck is best fresh, chilled soup effect to almost, frozen is not suitable for soup.
2. In the selection of old duck, you can see, touch, weigh and other methods to distinguish whether it is an old duck.
3. If it is a fresh old duck, it is best to use fire once, mainly to remove the fluff, so as not to affect the appetite.
4. chopped duck meat with water and white vinegar soak a little, you can soak the blood, reduce the fishy taste, white vinegar can soften the meat.
5. Blanching is mainly to cook out the blood and impurities in the meat, which can effectively remove the fishy flavor.
6. If you want to drink thick soup, the duck meat stir-fried once, so that you can remove the water in the meat, stewed soup is more fragrant, if you want to do clear soup can be omitted this step.
7. Boil stew, initially to boil on high heat to open, beat the soup surface of the foam and grease, and then turn to a small fire stew, stew process, grease is too thick, plus to beat out, reduce the greasiness.
Duck meat is rich in nutrients, the old duck is a good stew ingredients, old duck soup is rich in amino acids and other nutrients needed by the human body, so regular consumption of old duck soup is good for health. In the production of old duck soup, the main thing is to deal with the pre-fishy, and then in the pot stew when attention to detail, time, fire, you can do a good old duck soup.
The old crow stewed cordyceps flowers, not the whole duck Oh, the whole duck did not stew, the process is as follows.
1, duck chopped, cold water blanching pot;
2, cut a little bit of lean meat spare;
3, blanched duck and lean meat together into the stew pot, add an appropriate amount of Cordyceps flowers, a few jujubes, water together with the stew for 2 hours, preferably no more than 3 hours;
4, stewing the end of the first 10 minutes to add a few goji berries, flavored to drink after the end. .
In addition to the health effects of this soup, the flavor is also quite sweet, is a very good home cooking soup recipe.
China's ancient medical treatment of duck as a tonic has been discussed, the "famous doctors," said duck meat for "wonderful medicine" and tonic. Folk also have "summer duck is better than tonic," said. Duck stew can be added to the lotus root, winter melon and other vegetables in soup to eat, both meat and vegetables to play a nutritional complementary effect, but also to make up for the deficiency, summer nourishing Yang, summer nourishing good. If you add with the Gorgon fruit, Coix seed with stewed soup is more effective in nourishing the sun, and can strengthen the spleen and dampness, enhance appetite.
"Compendium of Materia Medica" records that duck has "duck meat sex sweet, cold, fill the bone marrow, long muscles, raw blood, supplement the five organs", "the main complementary to the deficiency of labor, the most disinfection of heat, facilitate urination, in addition to edema, eliminating the fullness of swelling, benefit from the internal organs, withdrawing from the sores and swellings, and to set the alarm epilepsy."
Ingredients: 1 old duck (duck age of more than 1 year) about 750 grams, aged sour radish (that is, the next year's pickled radish) 100 grams, 30 grams of pickled ginger, pickled peppers 50 grams, 10 grams of dry ginger, 10 grams of green onions. Seasoning salt 5 grams, 2 grams of chicken essence, 2 grams of pepper, 1 gram of monosodium glutamate (MSG), 50 grams of salad oil, 50 grams of chicken oil, 1000 grams of bone broth (simmered with pork leg bone).
Practice: 1, first of all, the old duck slaughtered clean, rinse blood, in boiling water for about 10 minutes to boil off the blood. Sour radish into 3 cm long, 0.5 cm wide long strip, bubble ginger slices, sliced ginger, scallions cut into pieces to be used.
2, the pot into the salad oil, burned to 40% hot, under the ginger, onions, sautéed incense, under the sour radish strips, pickled peppers, pickled ginger stir-fry flavor, into the bone broth, salt, chicken oil boiled over high heat, under the pepper, change the fire, into the old duck simmering for at least 2 hours, to the soup, white duck aroma into the chicken essence, monosodium glutamate, scallion segments, with the fire on the table.
Serve with a flavorful plate. After the duck is finished, you can cook other hot pot ingredients (such as oatmeal, coriander, cabbage, vermicelli, frozen tofu, potatoes, cabbages, etc.), or you can eat and drink the soup at the same time.
Lotus seed lily stew old duck production method: light duck clean chopping block, each block 75-80 grams, dry lotus seeds soaked in cold water for 30 minutes, lily torn into a petal a petal wash, onion and ginger, wash, pot boiling water, the duck block in the boiling water for 2-3 minutes, fish out of the cold water to rinse, put into the stew pot, will be the same time lotus seeds into the duck block, onion and ginger on top of the duck block, plus wine, water 800-1000 grams, the water, and the water. Cover the lid, the upper fire stew open, and then slow burn with a small fire for one and a half hours, remove the onion and ginger, add salt, monosodium glutamate, pepper, put the lily into the duck block and then stewed for 20 minutes, see the duck block crispy through, taste good taste can be.
Characteristics: This dish is a soup dish, is nourishing food, there are tonic spleen and stomach, relief of fever, moistening the lungs and other functions, suitable for the whole family and young people to eat.
1 duck
Accessories
1 box of dendrobium
1 handful of lotus seeds
1 handful of barley
2 yams
Adequate amount of green onion
Adequate amount of ginger
Adequate amount of table salt
Adequate amount of cooking wine
Adequate amount of water
Expand all the auxiliary ingredients <
Step 1
Dendrobium 8, Job's Tears, rinse well, put into the pot, add water to boil for about 20 minutes, this time is just enough to deal with the duck
Step 2
an old duck, chopped into chunks, blanch to remove the blood froth, one peeled yam and cleaned, Lotus Seeds
Step 3
the old duck and yam. Into the soup in step 1, while adding a piece of ginger, a few green onions, moderate amount of cooking wine with the pot, an hour into the lotus seeds, and then boil for 40 minutes, add a little salt to taste, turn off the fire
Old duck stew
light: start a pot of boiling water to the duck into the pot, the water boiled the duck meat and standby. Start a pot of boiling water to put onions, ginger and garlic into the pot, cooking wine, salt and chicken essence after the water boils, small fire and slow simmer to add mushrooms and other forty can be eaten, delicious and trustworthy.
Many kinds of type, I like to keep the soup in winter to warm the body, summer to keep the soup appetizing, first of all, the summer appetizing, the old duck washed clean and spare, seasonings such as: moderate amount of cooking wine, bamboo shoots, five dried chili peppers, peppercorns twenty or so, five slices of ginger, a spoonful of bean paste, the main pickled peppercorns, five, and more is not good, 1. Duck soup fishing water poured into the ginger and cooking wine, 2, start the pot of boiling oil, put peppercorns, dry chili peppers, ginger stir fry for a while! And then into the duck meat fried, bean paste, fried red oil plus water to cook under the open, into the bamboo shoots, boil pour into the stew pot on low heat stew two hours, start the pot into the salt chicken a small amount of
Ingredients
1 old duck, tea shoots, taro, ham, salt
Practice
1.
2. Cut taro and ham into pieces.
3. Wash the old duck into a large casserole with water, large fire after boiling swept away the foam, medium-low fire boil for an hour after adding ham into the, and then forty minutes after adding tea shoots, taro, continue to boil until the taro is soft and can be salted to cease fire.