+1 point +2 points +3 points +4 points +5 points Drink to the forehead slightly sweaty ----- Sour Radish Old Duck Soup Sour Radish Old Duck Soup tastes sweet and sour and appetizing, the duck meat is rich in protein, but the fat content is very low, for many who want to use the soup to nourish the face, weight loss sister, is very practical; this soup does not have any excess fat, the duck meat has been blanched and rinsed, the has removed the fishy flavor and subcutaneous fat, the flavor is naturally without doubt. The cooked duck meat is sweet and sour, and can be eaten with the soup or dipped in seasoning.
Materials
Sour radish 50 grams, duck 0.5, white radish 100 grams, 3 pieces of green onion, 6 slices of ginger, 15 milliliters of cooking wine, 15 grams of sugar, 10 grams of white pepper, a small amount of salt
Methods
1. Duck cleaned and cut into chunks, white radish cut into ring-finger-length segments. If the sour radish is salty, wash it with warm water and set aside;
2. Add water to the soup pot, put in the duck, scallion segments, 2 slices of ginger, and pour in the cooking wine, so that the water surface can be submerged in the duck meat. Boil the water over high heat, and after the surface appears to be floating foam, fish out the duck meat and rinse it well with water repeatedly;
3. Blanch the duck meat into the casserole, add the water again, and the amount of water is not more than the duck meat about 4 centimeters, and boil the soup over high heat;
4. Then put in the rest of the ginger slices, and put in the pickled carrots, and then change to call it a low fire with a lid to slowly simmer for about 40 minutes until the duck meat crisps up;
Tips:
Sour radish can be bought in the sauces and seasonings section of the supermarket, or in the food market. Choose one that you are familiar with and that has guaranteed flavor and hygiene. Friends who have not bought sour radish before, we recommend that you first buy a small bag home to taste, the taste of sweet and sour, and not salty is better. A lot of sauerkraut on the market in order to keep for a long time, added a lot of salt, you can cook soup before slightly wash with warm water a few times;
The white radish in this soup because of the absorption of the flavor of the soup, both the aroma of the duck meat, but also the sweet and sour taste, more delicious than the duck meat. You can also add other vegetables according to your taste, the flavor is also good.
Shuangmei Duck Soup
+1 points +2 points +3 points +4 points +5 points Ingredients
In recent years, everyone is pursuing healthy food, especially natural, non-polluting food is most popular. Foods that can open the stomach and moisten the intestines are very helpful to health, especially dishes with fresh fruit as a side dish, more secure and high in vitamins. Today's Old Duck Soup with Sour Plums and Prunes is naturally nourishing and appetizing. The sour plums used are home-pickled, salty and sour with flavor, and do not worry about what preservatives additives, is really a healthy food. (3-4 people) prunes: 400 grams of lean duck: a pickled plums: 8 ginger: 2 pieces of water: 8 bowls
Practice
1. clean slaughtered duck, chopped pieces, boiled water and fish;
2. prunes with salt and warm water rubbing the skin;
3. Boil water, put all the ingredients, high heat and cook for 20 minutes, then turn to low heat and boil for two hours. Turn to low heat and cook for two hours, season with salt and serve.
Effects:
Soup taste fresh, spleen, wake up the stomach, lubricate the intestines, fat, suitable for spring and fall seasons often drink.
Ginger Duck Soup
+1 points +2 points +3 points +4 points +5 points Ingredients
Ginger Duck Soup is a famous winter tonic, and it is one of the special soups in the coastal areas of the south and other places, including Taiwan. "Ginger mother duck, ginger mother duck", people who do not know is likely to think that it is the use of ginger to boil mother duck, in fact, it is not - ginger mother duck is true. Mother ginger is a Hakka term for old ginger, which has a strong effect of driving away cold. Although the winter in the southern city is not very cold, but below 10 degrees is often, such as coupled with the rain, will make people feel cold and intolerable. This time to come on a pot of ginger mother duck warm body, it is the most wonderful. Seasonings: Sesame oil: 1 tablespoon Yellow rock sugar: 2 large pieces Old soy sauce: 1 tablespoon Rice wine: 1 bowl Salt: moderate Duck: half ginger mother: 250 grams of angelica: 10 grams of black fungus: a handful of (about 15 grams) berries: 10 grams of carrots: 1 yellow rock sugar: 2 large pieces of water: 10 bowls (3-4 people)
Practice
1. Duck chopped into pieces, boiled for a short time.
2. carrots washed and peeled, cut rollerblade block; angelica washed and sliced; goji berries washed;
3. fungus soaked in warm water for half an hour, washed and de-tipped, torn into a medium-sized chunks; ginger washed, torn into strips;
4. hot pot, pour sesame oil, put the ginger and put the duck pieces, stir-fry over high heat, see the meat tight, put the soy sauce and mix well;
5. Boil water, pour into the fried duck, yellow rock sugar, angelica, wolfberries, large fire to cook for 20 minutes, turn small fire to cook for 1 hour, pour rice wine, put carrots and black fungus, and then cook for 1 hour, under the salt seasoning to eat.
Effects:
To replenish the deficiency and nourish the yin, warming up the middle and driving away the cold. It is not recommended for those who are hot and bleeding, and pregnant women should be cautious.
Old Duck Pork Belly Confit Soup
+1 points +2 points +3 points +4 points +5 points Ingredients
Old Duck a 750 grams (duck age of more than one year), 400 grams of pork belly. Seasoning salt 10 grams, 2 grams of chicken essence, 2 grams of pepper seeds, 2 grams of monosodium glutamate (MSG), 10 grams of green onion and ginger, 200 grams of stock, 200 grams of mineral water, 10 grams of rice wine.
Practice
1, the old duck dehairing and rifling wash, chopped into 3 cm long, 1 cm wide strip.
2, pork belly washed, cut into long strips with the same shape as the old duck, pork belly and the old duck together into the boiling water for about 10 minutes, the old duck and pork belly canned together, add broth, mineral water, plus salt, chicken essence, pepper seeds, monosodium glutamate, onion ` ginger, rice wine together in the can, and then the soup cans into the vat simmering 10-12 hours can be.
Tips:
Features
Strengthens the body and regulates the spleen and stomach.
The key to making
The duck must be selected old duck, because the new duck is too greasy; the pork belly should be torn off the oil film and so on, and then into the boiling water to cook on low heat for 2-3 minutes, fish out and then kneaded with flour, vinegar, edible alkali, soak for 5-6 minutes, and then rinsed several times more with running water.
Kelp old duck soup
Materials
Old duck half, kelp half a catty, small garlic 10 or so, ginger a piece, a handful of goji berries
Practice
1. old duck sorted out and clean, cut into large pieces; kelp washed and sliced, the old ginger patted to use.
2. Pour the duck pieces into the dry pan and stir-fry, until the oil in the skin burst out.
3. Boil water and pour into the fried duck pieces, kelp, add ready ginger, wolfberry, large fire stew open to small fire stew until the meat is rotten. (Stewed in a casserole for 3-4 hours)
Winter melon summer summer to nourish the stomach, swelling and water, Chenpi gasification thirst, the old duck nourishing yin and blood, this soup is not only summer and tonic, a good choice.
Materials
Old duck half, winter melon 1 catty, Chenpi half, salt moderate, chicken essence moderate
Winter melon Chenpi old duck soup
Practice
1.will be the old duck cut pieces.
2. Wash and cut the winter melon into pieces without removing the skin.
3. fierce fire boil after the fire cook two hours, under the salt, chicken pick good flavor on the line. The flavor is fresh and sweet, good, duck meat dipped in soy sauce to eat, soft and delicious, but also soup and vegetables, also OK
Beer Braised Duck
+1 points +2 points +3 points +4 points +5 points Ingredients
White duck, beer, onion and ginger, cinnamon, pepper, seasoning, spices
Practice
1.will be washed duck, open the eyes table to put a netted Duck hair ha ~ ~ and then take a quick knife to remove the glands inside the duck tip, as well as the root of the neck lymph nodes mass. Handle clean after the knife down the whole duck into small pieces, this link to fast hands and eyes, or be careful with your double.
2. duck block blanching (water put two slices of ginger with a little wine), do not blanch cooked, to fishy can be, the water boiled out of the water control.
3. Wash the pan, hot, add sugar and peanut oil at the same time to stir-fry sugar color, the color of golden duck pieces of water into the stir-fry, add soy sauce, scallions, ginger continue to stir-fry, and then into the box, pour in the beer, cover, large fire to boil, small fire slowly simmering, about 40 minutes or so ~ ~
4. Finally, the final large fire to collect the juice, the color is beautiful to you have an appetite on the OK! The last pan dripping some sesame oil, sprinkle the chopped green onion, all work!
Tips:
Duck meat is cold, sweet and salty, belonging to the spleen, stomach, lungs, kidney meridian;
Can be a great tonic for the deficiency, nourish the yin of the five viscera, clearing the heat of the deficiency, replenish the blood and water, nourish the stomach to promote the production of fluids, stop coughing and self-frightening, eliminating the snail, clearing the spleen, weak and swollen;
Treatment of physical weakness, post-disease weakness, nutritional deficiency of oedema.
Braised duck
+1 points +2 points +3 points +4 points +5 points Ingredients
Light duck half (supermarket frozen can be), seasonings: wine, salt, chicken essence, soy sauce, soy sauce, seasonings (star anise) 4, cinnamon a number of garlic 5, dry red pepper, ginger, oil, onion, green pepper, red pepper each one
Practice
1) Chop the duck into pieces, add a little bit of oil in the pot, pour the duck and ginger into the frying pan, stir fry for about 3 minutes
2) add salt, monosodium glutamate, garlic, put a little soy sauce, continue to stir fry for a while, and then add 2 tbsp of low-grade white wine, stir fry a little bit, then add water, the water amount is a little bit not more than the duck, and cover the lid of the pot.
3) large fire boil to medium-low fire simmer 30 to 40 minutes, meat can be rotten
Chicken fir mushroom braised duck
+1 points +2 points +3 points +4 points +5 points Summer eat duck good, duck meat is rich in nutrients, is more suitable for summer and fall seasons to eat, not only to supplement the over-consumption of nutrients, but also to get rid of the summer heat to the human body brought about by the discomfort. The other day at Walmart bought a package of dried chicken fir mushrooms from Yunnan Simao, I put the two in a piece to do, the flavor is very strong, a large pot of a meal on the consumption of half. Google it: Chicken fir is a kind of precious edible fungus specializing in Yunnan Province. It is known for its tender and crisp flesh, containing calcium, phosphorus, iron, protein and other nutrients, especially sweet flavor. There are many kinds of fir mushroom, including black fir mushroom, green fir mushroom, white fir mushroom, grass fir mushroom, etc. Among them, black fir mushroom is the best quality. Among them, the black-skinned fir is of the best quality. The season is from June to September every year. It grows on the slopes of unpolluted red soil mountain forests, or by termite nests in the field bushes. The crown of the mushroom looks like a garlic head when it comes out of the ground, and then gradually unfolds like an umbrella, with a solid stalk, smooth surface, and tender, easy-to-break flesh. The one I bought had a strong mushroom flavor when I opened the package, but it also had quite a bit of sediment, which I gently washed many times and then strained to clean it.
Materials
Duck, ginger, cooking wine, soy sauce, salt, sugar, anise 1, peel 1 piece
Practice
1. Duck cleaned and removed the butt and head and neck of the skin, on the one hand, it is very oily, and the other hand, the neck of the lymphatic more lazy lazy one by one to pick, so simply peel the skin of this section.
2. a bit of oil burst incense ginger will be chopped duck pieces down to stir-fry, to have been stir-frying until the water is dry, skin oil are beginning to Zi out of the time, and then stir-fry a little bit of oil forced out, into the wine and then stir-fry, and then dry, and then add water did not over all the materials, and add an anise, a piece of Chenpi, large fire boil.
3. open with a spatula to skim the top of the foam, turn to medium heat and cook to half of the water, the top of the floating oil are skimmed out in a small bowl is the duck oil, can be used to cook noodles, rolling soup with. Add soy sauce, salt continue to cook, cook to the remaining one-third of the soup, add sugar, and then a small collection of juice over high heat to leave some soup mixed with what is good, turn off the fire, super rice and fragrant braised duck on the pot.
Braised duck
+1 points +2 points +3 points +4 points +5 points Ingredients
Ocean duck half, ginger several slices, garlic 6 cloves, 5 green pepper, oil, cooking wine, a little salt
Practice
1. Easy to peel, chopped on the good, do not have to cut into garlic
3. and then green pepper (of course, red pepper can also be), spicy or not spicy with personal taste
4. half of the duck cut into pieces, try to cut smaller, easy to taste easy to rot, not very waste of teeth strength Oh, a little marinade
5. light the fire start the frying pan, after the heat into the marinated duck meat, slightly over the once the oil ; to the duck meat color becomes dark, the pot to drain the oil; continue to boil the pot of oil, add ginger stir-fry, successively add garlic, stir-fry aroma; add duck meat, cooking wine stir-fry; to be dry after the wine to add water over the duck meat; and then add green peppers, salt, soy sauce soy sauce with a lid on the high heat cooking; high-fire cooking after the fire to collect the broth, and finally add the chicken can be served on the plate, the great work is done.