Ingredients: 2500 grams of clean old duck.

Auxiliary materials: 3g of Lycium barbarum, 30g of wax gourd, 50g of radish, 40g of kelp, 5g of salt, 3g of pepper, 2g of yellow wine, 5g of scallion, 2.5g of ginger, and 0/g of monosodium glutamate/kloc.

method of work

1. Slaughter and clean the duck, cut it into pieces with a width of 3cm and a length of 5cm, remove the pollution, and slice the ginger for later use.

2. Put the pot on a strong fire, fry the lard for 5 minutes until it is golden yellow. When the aroma is fragrant, add wine.

3. Put 35,000 grams of water in a sand pot on a low fire, stew for 3 hours, and then add monosodium glutamate.

What do you need to put in the practice of dipping old duck soup in water? 8 methods of old duck soup

Sour radish old duck soup

Ingredients: old duck

Accessories: sour radish, Tricholoma, auricularia, yellow flower, medlar, adenophora.

Seasoning: salt, chicken essence, pepper, pepper, onion and ginger.

Cooking method:

1, cut the duck into pieces, put it in cold water and slowly heat it to boil, remove the blood, put it in a casserole, pour in a proper amount of boiling water, add Radix Adenophorae, jujube, onion, ginger and pepper, stew for about 20 minutes, then add sour radish, fungus, Tricholoma, and yellow flower, cook it, add soaked Lycium barbarum, and season with salt, chicken essence and pepper.

Features: rich nutrition and delicious soup. （CCTV.）

Fresh bamboo shoots old duck soup

Ingredients: half an old duck (female duck), smoked ham 1 2, dried tangerine peel 1 piece, bagged fresh bamboo shoots 1 bag (or wax gourd 1 kg).

Practice: wash the old duck, fish it in boiling water and let it pass through cold water. Slice ham.

Put the old duck, ham, fresh bamboo shoots (or wax gourd cut into large pieces) and dried tangerine peel into the tile support together, fill it with water, and boil it for 2.5 hours with low fire.

Add salt before taking out the pot, but don't add water in the middle.

This soup is very delicious and suitable for winter. You must try it.

(It's best to buy Taoxiang Chenpi at the drugstore. Ordinary Chenpi tastes worse. The actual soup is more than that in the film)

Shashen Yuzhu old duck soup

Its cuisine is Cantonese cuisine.

Belong to the type of kiss soup.

Basic characteristics: nourishing yin and tonifying. Symptoms of yin deficiency, such as intestinal dryness and constipation due to deficiency of kidney yang, dry cough and fatigue due to deficiency of lung yang, thirst and dysphoria due to deficiency of stomach yin, etc. It is also used for patients with physical weakness after illness or diabetes with yin deficiency.

The basic materials are light old duck 1 bird (about 600g), glehnia littoralis 60g, Polygonatum odoratum 60g and 2 slices of ginger.

method of work

(1) Wash Radix Glehniae and Rhizoma Polygonati Odorati, wash the old duck and cut into pieces.

(2) Put all the materials into the pot, add appropriate amount of water, boil with strong fire, and simmer for 2 hours for seasoning.

explain

This soup is a commonly used tonic soup. In the soup, Radix Glehniae tastes sweet and cold, and has the functions of nourishing yin, clearing away lung heat, nourishing stomach and promoting fluid production, and removing deficiency heat. Polygonatum odoratum is sweet and cold in taste, moist and watery in quality, and has the effect of nourishing yin and moistening dryness. The combination of the two flavors is powerful in nourishing yin. Old ducks have the function of nourishing yin and enriching blood. As the saying goes, "Young ducks are wet and toxic, while old ducks nourish yin". When they are used for tonic and dietotherapy, they are often selected. In Materia Medica, it is also believed that ducks are "neither dry nor cold due to yin deficiency". Ginger can strengthen the stomach and remove duck smell. Combined into soup, nourishing yin and moistening, removing diseases and tonifying deficiency.

pay attention to

(1) This soup is not suitable for people who have a cold, fever or phlegm-dampness.

(2) When selecting old ducks, it is better to have a stiff throat (trachea).

(3) Wild ducks, also known as water ducks, can not only nourish yin and tonify, but also calm the stomach, promote digestion, disperse moisture, relieve fever and toxic materials, and treat wind diseases. They can also be selected.

Bamboo with ginkgo branches and winter melon old duck soup

Guangzhou Daily: Chinese medicine believes that it is advisable to drink more soup of ginkgo pot in autumn, because it has the function of astringing lung qi and relieving cough and asthma. Modern medicine believes that Ginkgo biloba has the functions of lowering serum cholesterol and dilating coronary arteries, and has a certain therapeutic effect on coronary heart disease, hypertension and arteriosclerosis. It can also be used for tuberculosis, tracheitis, leucorrhea with red and white discharge, enuresis, etc. Chinese medicine also believes that Ginkgo biloba has the effects of astringing lung qi, relieving cough and asthma, stopping leukorrhagia and reducing defecation. It can moisten lung qi and nourish yin qi when it is combined with bamboo and wax gourd to cook old ducks.

Stewed old duck with ginkgo is a traditional nourishing dish, which is made of Guilin specialty ginkgo, sliced old duck, ham slices and various ingredients, and steamed in a stew pot. It is characterized by delicious duck meat, tender ginkgo and strong soup, and has the functions of nourishing body fluid, moistening lung and benefiting qi.

Ingredients: Ginkgo biloba 1 00g, Bambusa bambusa100g, Wax gourd100g, Euryale ferox 20g, old duck1each, 3 slices of ginger and 4 pieces of dried tangerine peel1each.

Cooking: hulling ginkgo, scalding clothes and cores with hot water; Cutting branches and bamboos; Wash Euryale ferox; Soak pericarpium Citri Tangerinae to remove pulp; Wash wax gourd with skin and cut into pieces; Wash the duck and remove the tail. Put it in a clay pot with ginger, add 3000 ml of clear water (about 12 bowl of water), boil it with strong fire for 2 and a half hours, and add appropriate amount of salt. This amount is for 3~4 people.

● Recommended: She Ziqiang, a pharmacist of Guangdong Provincial Hospital of Traditional Chinese Medicine-teaching soup by asking questions.

Reader: A 50-year-old man has advanced esophageal cancer. What kind of soup can help him?

She Ziqiang: Stewed lean meat or old duck with Dendrobium and Cordyceps can be used as an adjuvant therapy for cancer after chemotherapy.

Reader: I am a male compatriot. My feet are always cold when I sleep since I was a child. Even when I wake up, my feet are still cold. What soup should I drink?

She Ziqiang: I usually drink some nourishing medicinal liquor to promote qi circulation and blood circulation. In addition, Radix Dipsaci and Eucommiae Cortex (available in Chinese medicine stores) can be used to cook pig's tail, or Rhizoma Drynariae (available in Chinese medicine stores) can be used to cook pig's waist, which has the function of strengthening yang, strengthening waist and nourishing the body.

Lotus seed and winter melon old duck soup

The "light summer" of the 24 solar terms. "Summer heat" means heat, and light summer heat is a solar term reflecting the degree of summer heat. It is suitable to cook old duck with lotus seeds and winter melon as a table soup. It is moist and delicious, refreshing and relieving summer heat, promoting diuresis and eliminating dampness, and can also strengthen the spleen and stimulate appetite, nourish and moisten the face.

Ingredients: 300g of lotus seed, 10g of wax gourd 1 000g, one piece of lotus leaf, 2 pieces of dried tangerine peel1each, 3 pieces of ginger.

Cooking: wash lotus seeds, dried tangerine peel and lotus leaves, and remove pulp from dried tangerine peel; Wash the wax gourd and cut it into pieces; Wash the old duck and remove the tail and internal organs. Put it in a earthenware pot with ginger, add 3000ml of water (12 bowl), boil it with strong fire for 2 hours, and add appropriate amount of salt and oil.

Euryale ferox, yam oyster sauce and old duck soup.

Today is the "autumnal equinox" of the 24 solar terms. It is the fourth solar term in autumn, which means half of the 90th day of autumn. Astronomically speaking, however, the autumnal equinox is the beginning of autumn in the northern hemisphere, and the current climate in Guangzhou and the Pearl River Delta is just at the end of summer and the beginning of autumn, so the health soup in this period should focus on strengthening the spleen, nourishing yin and benefiting the kidney. Stewed old duck with Euryale ferox and oyster sauce has this effect, and it smells mellow and delicious, and it is also a good soup for the family this weekend. Euryale ferox and Dioscorea opposita Thunb. are all traditional Chinese medicines for strengthening the spleen, and also have the effects of invigorating lung qi and kidney essence. Hehewei decoction has an auxiliary treatment effect on excessive physical, mental and energy consumption and poor sleep in the previous summer.

Ingredients: Gordon Euryale 60g, Rhizoma Dioscoreae 30g, dried oyster sauce 1 00g, old duck1piece, and 3 slices of ginger.

Cooking: washing the medicinal materials; Soak oyster sauce in clear water and wash it; Wash the old duck, remove the intestines and tail, cut into pieces, and roll it in boiling water for a while to pick it up (that is, "water"). Put it in a clay pot with ginger, add 3000ml of clear water (12 bowl of water), and simmer for 2 and a half hours after the strong fire is boiled, and add appropriate amount of salt and oil. This amount is for 3~4 people.

Stewed old duck with dried tangerine peel

Pericarpium Citri Tangerinae is one of the "Three Treasures" in Guangdong, and it is the most famous one in Xinhui, which can be used as medicine to become the material of dishes and soups. Its smell can wake up the spleen and stomach. Traditional Chinese medicine believes that dried tangerine peel can regulate qi and strengthen spleen, eliminate dampness and eliminate phlegm, moisten lung and relieve cough, stimulate appetite and smooth qi, promote fluid production and quench thirst, and has curative effects on abdominal distension, loss of appetite, cough with excessive phlegm, chest tightness and asthma, and halitosis. Old ducks are warm and sweet in nature, and enter the spleen, stomach, lung and kidney meridians, which can nourish yin and replenish blood. For example, Materia Medica says that "yin deficiency is not dry, and yang deficiency is not cold". Stewing old duck with dried tangerine peel which can strengthen the spleen and wake up the stomach is one of the delicious soups in autumn because of its weak warmth and nourishing effect.

Ingredients: dried tangerine peel 1 0g, light old duck1piece, 3 slices of ginger.

Cooking: soak dried tangerine peel in water, scrape off pulp and cut into strips; Wash the old duck, remove the intestines and tail, roll it with boiling water for a while, and take it out and wash it (that is, "out of the water"). Then put it in a stew pot with ginger, add cold boiled water1250ml (about 5 bowls of water), stew for 3 hours, take it out, skim off the oil slick on the noodle soup, and add a proper amount of salt and a little pepper. This amount is for 3~4 people.

Braised old duck with papaya

Papaya stewed pork belly is called "Shouxing" soup for women and "Shouxing" soup for men in Dongguan.

In autumn, it is best to use papaya to make soup, because it is moist, smooth and delicious, flat and sweet, cold and not dry, moist but not hot, fragrant and nourishing. The folk proverb says, "Young ducks are wet and poisonous, while old ducks nourish yin." Old ducks are warm and sweet, and enter the spleen, stomach, lung and kidney meridians, which can nourish yin and replenish blood. "Preparation for Food Materia Medica" says that it "supplements deficiency, removes guest heat, harmonizes viscera and benefits waterways". "Materia Medica Seeking Truth" holds that "yin deficiency is not dry, and yang deficiency is not cold". The main function of this soup is to nourish yin without dryness and heat, which has the best auxiliary treatment effect not only for men, but also for all people who have excessive physical and energy consumption and lack of sleep due to summer heat.

Ingredients: papaya 1 000g, old duck1piece, 3 slices of ginger.

Cooking: wash papaya, peel and core, slice; Wash duck, remove viscera and tail, and cut into pieces. Put them together with ginger in a clay pot, add 3000ml of water (about 12 bowl of water), simmer for 2 and a half hours after the strong fire is boiled, and add proper amount of salt and cooking oil. This quantity can be used by 3~4 people, and papaya and duck can be picked up and mixed with soy sauce to accompany meals.

Fujian stewed old duck soup, please. What materials to put. This seems to be as you like. Generally, you can add dried bamboo shoots and mushrooms, or you can add angelica and medlar if you want to add medicine. Attached is a recipe for your reference:

The preparation materials of stewed Chinese angelica duck: pure duck 1 bird (about1250g), Chinese angelica17.5g, 25g of refined salt and 20g of monosodium glutamate. The characteristics of stewed Chinese angelica duck are: original juice duck soup, fresh and mellow, strong aroma of Chinese angelica, tender and refreshing. Teach you how to cook a stewed duck with Chinese angelica 1. Wash the duck by laparotomy (internal organs are used separately), cut off the head, neck, feet and wings, cut the duck belly up, cut it from the tail to the neck with a knife, and then cut it into two halves along the spine. Each flap is cut into six large pieces, and each piece is cut into small pieces about 2.6 cm wide. Cut the bones of the mouth, feet, wings and duck neck into inches; Wash and slice Angelica sinensis. 2. Take 0/4 stews/KLOC-0, put duck meat (with bone and meat) into the stews respectively, add refined salt, Chinese angelica slices and clear water, and discharge into the cages. 3. Add water to the pot, bring it to a boil, steam it in a cage for about 1 hour (it takes about 2 hours for the old duck), and then add monosodium glutamate after taking it out. The main points of making stewed Chinese angelica duck: 1. It is advisable to add clear water to the stewed Chinese angelica duck without duck meat; 2. Steaming the stews into the cage quickly so that the duck meat is tender.

The practice of old duck soup How to cook old duck soup 1, old duck soup has the functions of beauty, detoxification, lowering blood sugar, calming the nerves, preventing cancer, promoting blood circulation, strengthening the body, nourishing the kidney and lowering blood pressure. Drinking old duck soup often is very good for the body;

2. There are many ways to make old duck soup. Here is a common way to make it simple and delicious.

3, material preparation:

Half a clean old duck, a piece of wax gourd, coix seed, oil, onion, salt, ginger slices, pepper and cooking wine.

4. Specific practices:

(1) Wash the duck and chop it into pieces with uniform size. Peel the wax gourd, wash it and cut it into pieces. Wash job's tears and soak them in clear water.

(2) Put the pot on fire, pour clean water to boil, pour proper amount of cooking wine, add duck pieces to boil again, take out and drain.

(3) Put the pan on fire, pour in the oil and heat it, add the duck pieces and stir-fry until the oil comes out, and then take it out.

(4) Blanch it with boiling water again, take it out and drain the water.

(5) Pour water into the purple casserole, and cook the coix seed until it is cooked thoroughly.

(6) Add duck, onion and ginger, and bring to a boil.

(7) Add the wax gourd pieces, and after the soup in the pot is boiled again, turn to low heat and cook for 15 minutes.

(8) Add pepper and salt to taste, and continue to cook for 5 minutes.

The practice of old duck soup, how to make old duck soup ingredients: an old duck, pig bones, black fungus in moderation.

Seasoning: ginger, cooking wine, zongye, salt and sugar.

The practice of old duck soup

1, put the washed old duck and pig bones into the pot, add enough cold water to the raw materials, boil over high fire, and blanch for 2 minutes after the water is boiled;

2, black fungus soaked with water;

3. Blanch the auricularia auricula in the water that has been blanched for a while;

4. Rinse the drowned ducks and other ingredients with clean water;

5. Put the washed ingredients into the casserole;

6. Add enough water to the casserole, add several pieces of ginger, and pour in a little cooking wine;

7. Put the clean cut pieces of rice leaves into a casserole, boil over high fire, and then turn to low heat to stew for about 2 hours;

8, stew until the duck can be inserted with chopsticks, turn off the fire and let it cool, then turn it to the refrigerator and let it stand for one night;

9. Reheat the casserole, add a little salt and sugar after boiling, and stew for 30 minutes.

Step diagram of the practice of wax gourd and old duck soup, how to make the material of wax gourd and old duck soup

Celery leaves, dried fragrant

method of work

1. Remove the yellow leaves from celery leaves, wash them, dry them and dice them for later use.

2. Boil the pot with boiling water, put the celery leaves in blanching water, remove them and quickly cool them, wring out the water, and cut them into powder.

3. Put the oil in the pan, stir fry the dried incense, and add a little soy sauce to adjust the color.

4. After the fragrant dried food is fried, add the celery powder and turn it evenly, add salt, season with chicken essence, and pour a little sesame oil into the pan.

Brief introduction to the practice of wax gourd and old duck soup: wax gourd and old duck soup is made of old duck, lotus seeds, wax gourd 1 and lotus leaves. Duck recipes, wax gourd recipes, lotus seed recipes, summer diet recipes, soup recipes. Ingredients: old duck 1 piece, lotus seed 300g, wax gourd 1 000g. Accessories: one lotus leaf, two dried tangerines1piece, and three ginger slices. Seasoning: salt and oil. Cooking method: (1) Wash lotus seeds, dried tangerines and lotus leaves, and remove the pulp from dried tangerines. Wash the wax gourd and cut it into pieces; Wash the old duck and remove the tail and internal organs. (2) Put all the materials into the earthenware pot, add 12 bowl of water and boil it with high fire, then change it to low fire for 2 hours, and add appropriate amount of salt and oil to taste. Cooking materials: four people. The effect of winter melon and old duck soup: the weather is hot and rainy, and the heat is wet, which often makes people trapped in the spleen and stomach and lose appetite. Old duck is a good tonic in summer. It is not only rich in nutrition, but also cold in nature. It has the effects of nourishing the yang of the five internal organs, clearing away the heat of fatigue, enriching blood and promoting water circulation, nourishing the stomach and promoting fluid production. This soup can clear away summer heat, promote diuresis and eliminate dampness, strengthen spleen and stimulate appetite, nourish and moisten face.

Materials include: wax gourd, old duck, peanuts, plum beans, adenophora adenophora, candied dates and soybeans.

1, wax gourd cut into pieces!

2. Wash the duck pieces, boil a pot of water, and pour the duck pieces into the water. five

3. Remove the duck pieces after drowning and wash them for later use.

4. Pour all the materials into the pressure cooker, add two pieces of ginger and simmer for 60 minutes.

5, sprinkle some salt is OK.

How to cook the old duck soup with medicinal materials? How to cook the old duck soup with medicinal materials 1. Wash the old duck and cut it into pieces.

2. Weigh the medicinal materials (Codonopsis pilosula, red dates and lotus seeds)

3. Put the washed duck, ginger, astragalus root and codonopsis pilosula into the inner container of the rice cooker and cook for one and a half hours.

4. Wash the mud of wild yam and soak it in light salt water for half an hour.

5. At about the same time, peel and clean the wild yam, cut into hob pieces, and rinse the red dates and lotus seeds.

6. After an hour and a half, put wild yam, red dates and lotus seeds in the pot and cook for another hour.

7. After two and a half hours, put the washed medlar in the pot and cook for another ten minutes.

8. Season with salt

9. A pot of nourishing health soup will be cooked!

The practice and materials of old duck soup? Classic 1: Old duck soup, of course, must choose old ducks (ducks are over one year old); Sour radish (the number of sour radishes depends on the size of the duck)

Ingredients: old duck1800g, 900g sour radish, one piece of ginger, four or five pieces of pepper.

Making:

1, clean the old duck, take out the internal organs and cut into pieces; Rinse the sour radish with water and slice it. Pat the ginger to pieces for later use.

2. Pour the duck pieces into the griddle and stir fry until the steam is contained (no need to refuel).

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

The classic practice is to simmer in a saucepan for an hour or two, but in order to make it easier and faster to use a pressure cooker, a pressure cooker is used here.

Moisturize duck soup

Ingredients: old duck 1 kg, lean pork 1 kg, covered vegetable 1 kg, and dried duck kidney 8 Liang;

Accessories: 2 candied dates, 3 pieces of dried tangerine peel1/and 5 pieces of ginger;

Seasoning: salt and pepper;

Practice:

1, cut the old duck and lean pork into large pieces, each piece is about 1, then add ginger slices in boiling water and roll for about 3 minutes to remove the fishy smell;

2. Dry duck kidneys are soaked in cold boiled water for 1 hr, then wiped, dried tangerine peel is soaked in cold boiled water for 1 hr, then the bottom capsule is removed, and the cabbage is washed and cut into sections; 3. Put the blanched old duck, lean meat, duck kidney, candied dates and dried tangerine peel into a casserole, add cold boiled water (about 1 0cm from the top), boil the water with strong fire, then turn to medium heat for 2 hours, then add the cabbage pot1hour, and season with salt to make the whole family's favorite nourishing duck soup. Pepper can also be added to enhance its flavor.

Tianma old duck soup (nourishing yin and blood, expelling wind and relieving pain)

Green-headed duck 1 bird (about 750g), Polygonum multiflorum 20g, Gastrodia elata 10g. First, gastrodia elata and Polygonum multiflorum slice are wrapped in sand bags, and the old duck meat is cut into pieces and boiled with water in the pot where the medicine bag is put; When cooked, remove the medicine bag and season with onion, ginger, salt and wine, which can be eaten as a dish. This prescription has the effects of calming the nerves and increasing wisdom, nourishing yin and blood, expelling wind and relieving pain. It is beneficial for people with hypertension who are often accompanied by dizziness, headache, poor memory and forgetfulness.