The summer heat is the hottest time of the year, and it is just before and after the "mid-crouching". The weather is hot and rainy, which is hot and wet, and it is most likely to trap the spleen and stomach and cause loss of appetite. Therefore, at this time, some light, warm, but greasy nutrients are needed to "clear up". At this time, the old duck is the most suitable tonic at this time.
Because it lives in water all the year round, its nature is cool, and it has the effects of nourishing the yang of the five internal organs, clearing the heat of deficiency and fatigue, enriching blood and promoting water circulation, nourishing the stomach and promoting fluid production. There is also a folk saying that "the old duck wins the tonic in the summer". When the old duck stews, it can add lotus root, wax gourd, mung bean, lily and other ingredients to make soup, which can clear away summer heat and relieve polydipsia. Combined with Gordon Euryale seed and Coix seed, it can strengthen the spleen, eliminate dampness and stimulate appetite.
In addition, you can eat some spicy foods in hot summer, including: onion, ginger, garlic, pepper, pepper, aniseed, dried tangerine peel, pepper, etc., which can not only stimulate appetite, help digestion, but also promote perspiration and increase the cool and comfortable feeling of the body.
Ingredients
Pickled radish
200g
duck; Gosh
600g
(edible) black fungus
100g
Dried bamboo shoots
50g
flower mushroom
3 flowers
ingredients
Chinese wolfberry
of appropriate amount
black pepper
of appropriate amount
Sichuan pepper
10 capsules
Onion
of appropriate amount
ginger slice
of appropriate amount
oil
of appropriate amount
soup-stock
of appropriate amount
step
1. The radish made by ourselves must be put into kimchi water one month in advance, and the nitrite almost disappears after 20 days, so you must choose kimchi with confidence. There are many industrial chemicals in kimchi, so it is not recommended to buy it.
2. Add oil to the pan, add 10 pepper, onion and ginger slices and saute until fragrant.
3. Add the duck pieces and continue to stir fry
4. When the duck pieces are fried until the skin is tight and the color is slightly yellow, you can add broth or clear water, and at the same time add golden jujube, black fungus, flower mushroom and dried bamboo shoots.
5. After the fire boils, pour it into a deep pot. After the fire boils, turn to a small fire and simmer slowly.
6. Half an old duck takes about two and a half hours to cook, and the duck meat is basically cooked. At this time, add sour radish and pickled pepper, not too much.
7. Add the radish and continue to cook for half an hour. After the taste, add the right amount of pepper.
8. Judge the cooked duck meat, and stick it into the duck leg with chopsticks. As long as it can be inserted easily, you can turn off the fire and enjoy it.