Ducks are very complementary ~

Let me tell you a few tips that are easy to stew:

Stew old chicken: add twenty or thirty soybeans to the pot and stew together, which will cook quickly and taste fresh; Or before killing the old chicken, add a spoonful of vinegar to the chicken, then kill it, stew it with slow fire and it will be cooked; Or put 3-4 hawthorn, chicken is perishable.

Stewed chicken: Wash and cut into pieces, pour into a hot oil pan and stir fry. After the water is dry, pour in proper amount of balsamic vinegar and stir fry quickly. When the chicken nuggets crackle, immediately heat the water (no chicken nuggets), then simmer for 10 minute with high fire, add seasoning, simmer for 20 minutes with low fire, and then pour sesame oil. After the soup is stewed, add salt when the temperature drops to 80-90 degrees Celsius or before eating. Because of the high water content of chicken, stewed chicken is salted first, and then soaked in salt water, so that the water in tissues and cells permeates outward, and protein solidifies, which makes the chicken shrink and tighten obviously, affecting the nutrition to dissolve into the soup. The cooked chicken is often hard, old and rough in taste.

Stewed old chickens and ducks: old chickens and ducks are cooked with strong fire, and the meat is hard and not delicious; If you soak it in cold water and a little vinegar for 2 hours first, then stew it with low fire, the meat will become tender and delicious.

Boil the old duck: It's easy to boil a few snails in the pot.

After the duck is cooked, the beans on both sides of the duck's tail are removed, and the taste is more delicious.

Stewing method: The method of stewed duck with wonton is delicious. Just try it.

Raw materials/seasonings]

Light fat duck 1, about 1000g, 25 pork wonton, moderate amount of onion and ginger, and a little sugar.

[production process]

① Cut the fat duck from the back, eviscerate and wash it, cut it into four pieces (two duck legs and two breasts with thighs, and the rest are reserved for other purposes), put it in boiling water, and when the duck skin contracts and tightens and blood bubbles float, take it out and wash it.

② Divide the duck into four casseroles, add 6 cups of water to each pot, appropriate amount of ginger (pat loose), onion (knotted) and sugar, boil with strong fire, add salt, and stew with low fire until crisp and rotten. Put the wonton in the water pot, cover the lid and serve with the pot.

Boiling method of old duck soup with delicacies

Stewing method: Take a live duck, about 1.8kg, slaughter it, remove its feathers, claws, mouth shell and nose dirt, gouge out its cavity, wash it, then boil it in water for 3-5 minutes, remove the blood, then take it out and let it cool, wash its hair and let it cool for later use. When stewing the soup, first put 1 Bao old duck soup into a 3 1 cm casserole (customized by the company), then add the ducks, then add about 3kg of water to the edge of the casserole, boil it with strong fire, and then stew it with slow fire (just after the fire has started) for 2.5 ~ 3 hours (note: it takes about 1 hour to stew at high altitude)

Special instructions:

1), midway inspection: two or three inspections are needed in the middle, mainly to check the amount of soup and the raw and cooked state of ducks.

2) How much duck soup: When serving duck soup (for guests), check the water level of the soup. When stewing duck soup, the water level of the soup should be kept about 5 mm below the flange of the casserole. The soup is light and salty, because the taste of the company's soup is modulated according to the size of the pot. Too much water evaporates when there is too little soup, so it is necessary to add water to the table and serve it to the guests after boiling. There is too much meat in the soup, the duck is tender or has too much water, or the duck has not been stewed and raked. At this time, you should turn on medium heat to evaporate some water before serving. Remember to find out the reason and add less water next time.

3) Add water to the stew: If the cooking is well controlled, add water according to the above requirements, and stew without water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), the tenderness of ducks, the size of heat and the size of pots (individual casseroles), they are slightly different and need to be adjusted according to specific conditions.

4), duck stew time: In any case, duck stew time should be more than 2 hours, because the taste of soup will be cooked. This can be judged by tasting radish. The salty taste of radish shows that the taste of soup is still contained in the soup. Remember.

5) Adjustment of soup flavor: Generally speaking, when the company stews ducks, it mixes the soup flavor without adding any other seasonings. However, due to the slightly different regional and personal tastes, we can adjust it by adding and subtracting radish soup. You can add more soup to each pot in advance (for example, 6 packages of soup stew 5 pots), or you can directly add soup to the soup pot according to the requirements of individual guests.

6) Number of oil layers: The oil in the soup bag is quantified by the company based on years of experience, and there is no need to add oil when stewing soup. However, due to different duck sources (such as different fatness of cherry valley duck and duck), the oil quantity may be different. Generally, oil should not be removed, which will affect the duck flavor of the soup. It is recommended to use lean duck as much as possible. Some guests will ask for gas. At this time, 50 ~ 100 g salad oil can be added.

Roasted duck in pot

raw material

A slaughtered stuffed duck weighs about four kilograms, three kilograms of marinade, five yuan of onion, five yuan of ginger and two kilograms of flower oil. ......

How to stew whole duck soup is delicious and nutritious?

Nourishing method of old duck soup

Cooking and efficacy: dietotherapy

Features: salty and fresh, clearing away deficiency and fatigue, nourishing blood and stomach, promoting fluid production and quenching thirst.

Ingredients: 2500g of clean old duck, medlar, wax gourd, radish and kelp.

Seasoning: 5g salt, 3g pepper, 2g yellow wine, 5g onion, 2.5g ginger, monosodium glutamate1g.

Teach you how to make nourishing old duck soup, and how to make nourishing old duck soup is delicious.

1. Slaughter 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 the fire and fry the pig oil for 5 minutes until golden brown. When the fragrance is rich, add wine

3. Put 35,000 grams of water in a casserole and stew for 3 hours, then add monosodium glutamate.

How to stew whole duck soup is delicious and nutritious?

Sour radish old duck soup

Ingredients: half an old duck or duck leg 65438+ 0 fresh white radish, half a green onion, 2 pieces of ginger, and 2 slices.

Seasoning: sour radish old duck soup 1 bag of rice wine 2 tablespoons (30ml), star anise 2 peppers 5 grains of salt 1/2 teaspoons (3g).

Exercise:

1) Wash the old duck and chop it into small pieces. Peel the white radish and write it into pieces for later use. Slice onion and ginger.

2) Pour clear water into the pot, add the duck pieces, boil them with high fire, skim off the blood foam, and continue to cook for another 5 minutes. After taking them out, rinse the floating foam on the surface of the duck pieces with clear water. Pour the water out of the duck block. number

3) Take a pot (or the pot just washed), pour clean water, add duck meat, star anise, pepper, green onion and ginger slices, and then pour yellow wine.

4) After the fire boils, pour the chopped white radish pieces, open the lid and cook for 5 minutes, then pour the old duck soup, cover the lid and turn to low heat 1.5 hours. Season with salt before cooking.

How to cook ducks is the most nutritious?

Stewed duck with perilla. Friends always want this dish when they come to my house.

The main ingredients are half duck, chopped garlic and perilla. Perilla should be chopped.

Cook the pot, add perilla, burst open and put it in a bowl.

Chop the duck, fry it in a hot oil pan, and then drain it with fine oil.

Finally, put the duck and perilla together in a pot for stewing. Of course, don't forget to put the garlic in, add some refined salt and half a bowl of water, and you can serve it in about 7 minutes. ..

It's simple, but the duck meat is not greasy, the duck meat is smooth and tender, and the perilla is fragrant and delicious, which makes people memorable!

What is the duck stewed with? It is nutritious and delicious.

Summer tonic is different from winter, so you should eat more flat or cool food, not too greasy, otherwise it will easily hurt your stomach. Duck is sweet and salty, and cool. It has the effects of clearing away heat and toxic materials, nourishing yin and nourishing stomach, and is suitable for people who get angry in bitter summer. It is better to eat duck soup in summer. You can add fresh yam, lotus root or wax gourd to the old duck soup to improve the nourishing effect.

Cooking material

Cooking material

(four people)

Ingredients: old duck (1/2,558g), fresh yam (268g), tofu (2 pieces), American ginseng (5g), ginger (2 tablespoons) and clear soup (500ml).

Seasoning: oil (2 tbsp), cooking wine (2 tbsp), salt (1/6 tbsp).

first step

1 Fresh yam is peeled and washed, cut into hob blocks, and soaked in clear water for later use; Wash and dry the old duck and chop it into pieces; Cut tofu into four equal parts; Peel ginger, pat it flat and chop it into paste.

Second step

2 Boil boiling water in a hot pot, pour in 1 tbsp of cooking wine, put the duck in the pot and cook for 1 min, and drain for later use.

Third step

Heat 2 tbsp oil in a pan, saute ginger slices, pour duck meat and stir-fry for 3 minutes, until the duck meat is cooked, and pour the remaining oil out of the pan.

Fourth step

4 Drain fresh yam and pour it into the pot. Stir-fry the duck for 2 minutes, then put it in the pot.

Step five

5 Add 500ml of clear soup, 1 bowl of boiling water, 5g of American ginseng and 1/2 tablespoons of cooking wine into the casserole, cover it with high fire and simmer for 35 minutes.

Step 6

6. Pour in tofu, cook for 2 minutes on high fire, and season with 1/6 tbsp salt.

Kitchen god tips

1, the fat content of the old duck is higher than that of the young duck, so fry the duck until the oil comes out first, and then stew the soup to avoid the old duck soup being greasy and unpalatable.

Duck meat will smell fishy, so it should be boiled with boiling water before cooking. Adding ginger and cooking wine during cooking can completely remove the fishy smell of duck meat.

3. After peeling fresh yam, soak it in clear water to prevent oxidation and blackening. Because when peeling yam, there will be juice oozing out, which will make your hands itch. Gloves are recommended for handling yam.

4. Pure duck soup is salty and delicious. After the old duck soup is stewed, you should taste it first and then season it with salt.

5. Duck meat has the functions of nourishing yin and stomach, invigorating spleen and tonifying deficiency, and promoting diuresis, but it is hairy, and people with unknown exogenous factors, fever or phlegm dampness should not eat it.

What nutrition is good for stewed duck?

Chestnuts, it's chestnut season. Most people in my family like chestnuts, but they don't want to peel them, so everyone likes to peel chestnuts in stew ~ And eating chestnuts in autumn and winter can tonify the waist and kidney ~ Or stewed duck soup with lotus seeds, candied dates, glutinous rice, winter melon and lotus leaves, all of which are extraordinary ~ I hope I can help you ~ Thank you ~

How to cook duck is delicious and nutritious?

Beer Duck

Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.

Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.

Boil the duck in water.

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.

After the ducks are fried to golden brown, pour in beer (one bottle for each duck), add radish and boil over high heat. When the beer is half dry, add celery.

(It's basically done now), but it needs to be cooked in hot pot. . . . You can eat radish and side dishes first. Change the pan. You can add coriander when cooking. If you can eat spicy cooking, it tastes better to put some Pixian bean paste, and you can add a thousand pieces of silk, that is, tofu skin. If you are in a hurry to eat, you can use a pressure cooker instead.

Sichuan roast duck

Wash the raw duck, chop it into pieces, and put it into the water to fly (after the water is boiled, put the chopped duck pieces in, and when it is opened again, take out the duck and rinse it). Put duck, water, ginger, pepper, cooking wine, salt, aniseed and pepper (Sichuan pepper is not available, pepper can also be used) into a pressure cooker, boil and heat for 15-20 minutes. Put oil in a wok, add onion, ginger and garlic, and add tons of duck pieces, beaks (wet soybeans that are about to sprout) and vermicelli (cooked with boiling water) and stir-fry until cooked. Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter. Just pour a few tons of duck soup in.

Duck and what stew are the most nutritious?

Stewed Duck with Hedysarum, Black Ginseng and Cordyceps "Family Fitness Recipe"

Ingredients: duck 1 kg, cordyceps sinensis 20 g, fish maw 100 g, ginger 3 slices, salt and monosodium glutamate.

Wash the duck, put it in a casserole with the bulging fish belly, add ginger slices and appropriate amount of water, stew for 5 hours on the fire, and then add appropriate amount of salt and monosodium glutamate.

Nourishing yin and tonifying kidney, strengthening yang and astringing essence. Suitable for weak body, dry mouth, nocturnal emission and yang spasm.

Nutritional value of stewed duck soup

Duck meat: Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold, cool and sweet, which makes up for the deficiency. Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote blood circulation, nourish the stomach and promote fluid production, relieve cough and alert yourself, and eliminate snail stagnation. Most people are suitable for eating, especially patients with body heat, excessive internal heat, physical weakness, anorexia, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy. Duck gizzard: The main nutritional components of duck gizzard are carbohydrates, protein, fat, nicotinic acid, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium and selenium. Duck gizzards are rich in iron, so women can eat more appropriately. Chinese medicine believes that duck gizzards are sweet and salty and have the effect of strengthening the stomach. Duck liver: Animal liver is an important organ for storing nutrition and detoxifying. It is nutritious and has nutritional and health-care functions. It is one of the most ideal blood-enriching products. The content of vitamin A in animal liver far exceeds that of milk, eggs, meat, fish and other foods, and it has the function of maintaining normal growth and reproductive function. Can protect eyes, maintain normal vision, and prevent eye dryness and fatigue; It can maintain a healthy complexion and is of great significance to the bodybuilding of the skin. Regular consumption of animal liver can also supplement vitamin b2, which plays an important role in supplementing important coenzymes and detoxifying some toxic components. The liver also contains vitamin C and trace element selenium which are not found in common meat food, which can enhance the immune response, resist oxidation, prevent aging and inhibit the generation of tumor cells.