Water duck soup practice
2 duck legs, 1 section of white onion, 2 slices of ginger, 1 slice of orange peel, 2 sections of ginseng, 2 slices of astragalus, 1 slice of dried He Shouwu, yam, a little bit of salt
Practice
1. Go home to remove the bones from the duck legs, cut the meat into large pieces, the bones to go down do not have to throw, you can cook the soup together, but This is convenient to eat, and the meat looks more, hehehe!
2. Prepare a section of white onion, two slices of ginger, first duck meat and duck bones to cook a little, go a little blood and impurities.
3. Then fish out and wash, put into a clean soup pot, and then put a section of white onion, a piece of ginger, I also put a piece of orange peel, fresh, dry peel can also be, this is also very helpful in deodorization.
4. Then two small sections of Codonopsis, two small pieces of astragalus, a small piece of dry He Shouwu, pressure cooker pressure a 15 minutes, open the lid, skim off the soup surface too much oil.
5. Then put the yam section, open the lid and cook until the yam is cooked.
6. Drink with a little salt to taste.
Question 2: What materials are used in water duck soup Astragalus, Codonopsis, yam, Angelica, tonifying qi, nourishing blood, replenishing the spleen and stomach
Question 3: What materials are used in water duck soup? Difference, because this dish is the main flavoring material, so the requirements will be higher.
Ingredients: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.
Production:
1, the old duck playing clean, take out the viscera after cutting; sour radish water rinse after slicing, ginger shot to use.
2, the duck pieces into the dry pan stir fry, until the water vapor collection can be (no additional oil).
3, the water boiled and poured into the fried duck, radish, add the prepared ginger, pepper.
Some of the classic practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.
Second, barley mung bean old duck soup
Ingredients:
Job's tears 38 grams of mung beans 38 grams of Pericarpium Citri Reticulatae 2 slices
1 old duck fresh water 12 bowls of salt
Old duck soup practice
1 old duck to remove the viscera, cut in half, cut the tail of the duck, washed, boiled.
2 Pericarp softened with water, scrape off the flesh. The other ingredients are washed.
3 Boil water, put all kinds of materials into the pot, cook on high heat for 20 minutes, then switch to low heat and simmer for 2 hours, under the salt to taste, you can drink.
Functions: This soup is summer heat, heat, spleen and internal organs.
Three: winter melon old duck soup
Six people portion of the old duck soup practice: a peel, that is, a complete fruit peeled off a piece of skin portion. With a dip in water, the peel on the reverse side of the white stuff with a knife to gently scrape away. Three slices of ginger, such as the size of a dollar coin, barley 15 grains. Wash one old duck, remove the entrails, head and *** ten toenails. (If the duck is too thin, not much meat, you can consider putting half a catty of lean pork) winter melon a catty, clean, remove the core, do not remove the skin, because the skin is under the fire, cut into about two mahjong tiles big it, anyway, do not cut too thin, because the winter melon it is, it is easy to boil rotten. Good,, began,, watch out yo.
Duck, ginger, Job's tears, peel a piece thrown into the pot (re-emphasize that the Cantonese soup pot, that is, tile pot), put water, cover the duck surface.
Turn on the fire,, after the water boils, the floating white bubbles, duck oil, blood and other impurities gently fished away, it is important to note that these impurities will only be in the water to open half a minute or so when floating, if you wait for the water to open too long, the impurities will be completely boiled into the soup, then boiled out of the soup will be very difficult to see.
Turn off to medium-low heat, boil one hour and forty-five minutes when the winter melon into the pot, open high heat, when the water is open to fish away the duck oil, and then boil one hour and fifteen minutes to six bowls of water, good, put salt, hey, success.
Four: sour radish stew old duck soup
Main ingredients: an old duck about 3 to 4 pounds (I used 3 pounds 3 two), pickled sour radish 300 grams, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, pepper more than 10 grains, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of monosodium glutamate (MSG), salt to taste.
The practice of old duck soup: 1, duck cut into boiling water blanch with water, wash, pickled carrots cut into thin slices slightly washed, ginger beat loose, onion knot
2, the lard in the pot melted open and hot, burst incense ginger, onion, pepper, under the duck stir fry, pot water gradually dry when cooking wine, then under the pickled carrots into the re-frying
3, in the crock pot to add more than the duck pieces of water (I still use), the original pot because of convenience, the fire is very hot, and then the water is not very hot. The original pot because of convenience), large fire boil skimming foam, transferred to the casserole, about 80 minutes on low heat, stewed until the duck meat rotten cooked poi soft, under the chicken essence, monosodium glutamate, pepper seasoning can be eaten.
Five, cucumber old duck soup
Ingredients: old cucumber a (about one point five kilograms), old duck a (about one point two kilograms), the core of the red dates twelve, a tablespoon of peanut oil, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls
The old duck soup practice:
(1) the old cucumber with the skin cleaned, longitudinal slice, remove the capsule and the seed, cut the long section
(2) old duck net, remove the skin in addition to internal organs, into the hot oil pan frying until burnt
(3) boiling water, under the melon, old duck and red dates, high-fire boiling, change the fire pot for three hours, seasoned with salt can be.
Note:
(1) This soup tastes sweet and can remove stagnation
(2) Duck meat can be picked out and dipped in soy sauce
(3) Cucumber should be trimmed off the head and tail, in order to be free of bitterness; to the thick and strong, the skin color is golden for the top quality, can clear the heat ... >>
Question 5: What materials are better to put in duck soup? Duck soup rarely put materials, is to drink that original flavor, to put also put bamboo shoots it
Question 6: What materials should be put in the old duck soup? 30 points Ingredients Christine duck, winter melon, mushrooms, ham slices, cabbage (or other leafy greens)
Methods:
1, the duck sorted out cleanly chopped into pieces; winter melon cut into pieces (treats can be gouged into a ball with a spoon);
2, the duck pieces into the boiling water blanching, remove blood and froth, then fish up;
3, to go to the froth of the duck pieces, ham slices, Mushrooms into the casserole, add water (water not over the duck can be), ginger, cooking wine, large fire boil and then turn to small fire. Be sure to minimize the fire and slowly stew for two hours, and finally pour in the winter melon;
4, before the pot to add the heart of the vegetables, according to their own tastes add the right amount of salt can be.
Question 7: What materials do you need to make duck soup? Nanking ginseng ground old duck soup, with complementary lung qi, nourishing kidney yin effect, can assist in the treatment of lung and kidney yin deficiency brought about by dry lung dry cough, gas reversal and wheezing and so on.
I don't know if you're talking about this, ingredients: south apricot, ginseng, ripe rhizome, Sichuan shellfish mother, wolfberry, honey dates
South almond: sweet and flat in nature . Moisturize the lungs and relieve cough, mostly used for dry cough, deficiency cough
Codonopsis pilosula: nature flat taste sweet, not dry and not greasy, function to strengthen the spleen, benefit the qi to generate fluids
Cooked huangdi: nature slightly warm, taste sweet, function to nourish the kidney yin and quench thirst, and with the Codonopsis pilosula, strengthen the spleen, nourish the kidney and benefit the essence. The source of the essence of the Tsu is sufficient, then the dryness of the lungs can be cured
Chuanbeimu: sex slightly cold, taste sweet, bitter, function of moistening the lungs to resolve phlegm, and the south apricot, then moistening the lungs, resolving phlegm, suppressing the cough effect is better
Lycium barbarum: nourish the liver and lungs, eyesight and tranquilize the mind, cancer prevention, prolonging the life of the
Honey jujubes: tonifying spleen and stomach, nourish the yin and blood, nourish the heart and tranquilize the mind for the efficacy of the moderating properties of drugs
The above material and the old duck together as a soup, *** play tonic lungs and stomach, cough and phlegm. When boiled, add two slices of ginger.
Question 8: What materials to put in the duck soup good kelp and fresh corn is good, the practice is as follows:
Boiled duck soup practice is as follows:
Main ingredients:
Duck 600g, kelp 200g, fresh corn 2 0g
Side dishes:
Oil in moderation, salt in moderation, 1 can of beer, mushroom essence in moderation, white pepper in moderation
Side dishes:
Oil, salt in moderation, 1 can of beer, mushroom essence in moderation, white pepper in moderation, white pepper in moderation, white pepper in moderation, white pepper in moderation. Pepper moderately
Steps:
1. duck to the head and feet;
2. duck chopped into small pieces, ready to beer, ginger, kelp, corn;
3. pot less oil, hot under the duck pieces stir fry until water brown;
4. pour a small amount of beer, stir fry until the beer evaporates into less;
5. duck meat into the crock pot, and put into the chopped sweet corn, and then put into the crock pot. Into the cut sweet corn and kelp, ginger;
6. into the remaining beer, add cool water did not over the ingredients;
7. and so the soup open skimmed off the froth, put salt, pepper moderate stew one to one and a half hours, and finally add the right amount of mushroom essence, out of the pot.
Question 9: Stew old duck soup need to put what materials Material
1 old duck (duck age 1 year or more) about 750 grams, aged sour radish (that is, every other year of pickled carrots) 100 grams, 30 grams of pickled ginger, pickled peppercorns 50 grams, 10 grams of dry ginger, 10 grams of scallions. 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% heat, down into the ginger, onion fire incense.
3, under the sour radish strips, pickled peppers, pickled ginger stir fry flavor.
4, into the bone broth, salt, chicken oil boil over high heat, under the pepper, change to low heat, put the old duck simmering at least 2 hours.
5, to the soup white duck aroma into the chicken essence, monosodium glutamate, scallion, with fire on the table.
6. Serve with flavor plates. After eating the duck, you can shabu-shabu other hot pot ingredients (such as oatmeal, coriander, cabbage, vermicelli, frozen tofu, potatoes, cabbage, etc.), or you can eat while drinking soup.
Question 10: What are the best ingredients for duck soup? I have tried the old duck soup with winter melon, but also used tea tree mushrooms, and I personally think that the duck soup with tea tree mushrooms is the best! Tip: Tea tree mushrooms must use the kind of sun-dried.