First, beauty beauty: Old Duck Soup
The autumn wind starts, ducks are fat, and October is a good season to taste the delicious taste of ducks; Moreover, duck meat nourishes the yin of the five internal organs, clears away the heat of fatigue, nourishes blood and relieves water, nourishes the stomach and produces fluid, and is a good product for autumn. Drinking old duck soup often can also help beauty beauty, nourish yin and moisten dryness. Old duck soup should be "qualified" enough, and at least one year of local duck should be used, so it will be stewed with slow fire for 4 hours, and the more it is stewed, the more fragrant it will be. The best auxiliary materials for warming old duck soup are jujube, medlar, codonopsis pilosula and pickled ginger.
Recommended practice 1: old duck soup with ginkgo and melon
Ingredients: ginkgo 1 00g, wax gourd100g, Euryale ferox 20g, Guanglao duck1each, 3 slices of ginger and 4 pieces of dried tangerine peel1.
Practice: shell ginkgo, scald clothes and cores with hot water; 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.
Efficacy: Stewed old duck with ginkgo is a traditional nourishing dish. The duck meat is fresh and fragrant, the ginkgo is smooth and tender, and the soup is clear and strong. It has the functions of nourishing body fluid, moistening lung and benefiting qi.
Recommended practice 2: chestnut old duck soup
Ingredients: half a duck, 250g chestnut, 5g salt, 0g dried tangerine peel10g, and proper amount of water.
Practice: Wash tangerine peel, wash ginger and slice, wash old duck, cut into pieces of moderate size, blanch in boiling water to remove blood foam. Cut a hole in the watch case with a knife, soak it in boiling water for about 3 minutes, remove it while it is hot and peel off the shell. Put the old duck, dried tangerine peel and ginger slices into the soup pot together, add appropriate amount of water, boil over high heat and simmer for 2 hours. Finally, add chestnut and continue to stew for 1 hour, and add salt to taste when drinking.
Efficacy: Chestnut has the effect of nourishing the stomach and strengthening the spleen, while the old duck is cold, and it has the effect of nourishing the yang of the five internal organs, clearing away the heat of fatigue, nourishing blood and promoting water circulation, nourishing the stomach and promoting fluid production. Stewing chestnut with old duck can replenish qi and spleen, tonify kidney and strengthen tendons, regulate stomach and moisten lung.
Second, enriching blood and benefiting qi: old pigeon soup
Almost all stew shops have stewed pigeon soup. After asking a Cantonese cuisine master who specializes in nourishing soup, he got the answer: if you want to eat squab for meat, you should drink old pigeon for soup; Young pigeons care for beauty, while old pigeons supplemented with angelica, astragalus and red dates have the strongest blood-enriching function. Modern medicine believes that pigeon meat can strengthen the body and tonify the kidney, have vitality, strengthen the brain and tonify the mind, improve memory, lower blood pressure, adjust blood sugar, maintain beauty, make the skin white and tender, and prolong life.