Method for making duck soup with cordyceps flower

"When the summer heat comes out, the autumn wind is cool." Today is the summer solar term, and the word "Chu" means to leave, which means that from today on, we are completely out of the heat!

So pay attention to rice balls! Catch up with the "tail" in summer and take care of yourself!

The most important thing in summer health care is the word "stew"! Let's take a look at how the two guests "stew" a wonderful time to spend the summer!

Ma Yanchao, a kitchen expert who can find corresponding health food in every solar term, brought the duck soup stewed with Cordyceps that must be drunk in summer ~

This dish was developed by Yanchao when grandma was ill, and its nourishing effect is self-evident. What is even more commendable is that it is full of love, growing from a small white kitchen to a health expert, stewing out health and love in summer.

Another senior chef, Li Tao, has been cooking for more than 20 years and is good at medicated diet. Today, this stewed carp with scutellaria baicalensis has neither the bitterness of traditional Chinese medicine nor the umami taste of fish. It's a lotus leaf stewed fish that even fishbones can be eaten in summer!

Can a dish have so many effects? You are not mistaken, Ma Yanchao, a talent, will stew in a saucepan for health!

Duck soup stewed with Cordyceps sinensis was specially developed by Yan State for her grandmother who was ill and unable to digest and swallow. When I was a child, my grandmother took good care of Yan Chao, and when I grew up, I changed from a kitchen white to a health care person.

Stew your love into food and make your love last forever. This dish not only warms your heart and stomach, but also is a perfect healthy soup!

Duck is rotten but not fishy.

The soup base is mellow and not greasy.

In summer, take out a bowl from the pot.

Duck, longan, medlar, Cordyceps sinensis.

…….

Take a bite to cool off the summer and welcome the autumn.

Do it, there are many clever tricks.

Fried Huai salt:

1. Huai salt: a condiment made of spiced powder and pepper fried with edible salt, which is often used to dip in fried food, with spicy taste;

2. When frying Huai salt, fry it quickly until the salt is slightly yellow.

3. It is healthier to add a little ginger powder, but not too much to avoid too much ginger.

Handling duck meat:

1. When the duck leg is salted, sprinkle with Huai salt and gently knead for a while to make it more delicious;

2. Don't peel ginger, slice it into a pot and cook it with duck meat to neutralize the heat of duck meat;

3. When cooking duck meat, put it in a pot and cook it in warm water, which will be better to eat and prevent it from being cooked internally (if you want to remove the bloody beef and mutton ingredients, put it in a pot and cook it in cold water);

4. If you don't like the grease on the soup, duck legs can be roasted to reduce the grease from entering the pot;

5. If you don't use Huai salt, you can also marinate duck meat with onion, ginger and pepper cooking wine to remove the fishy smell.

Use of ingredients:

1. Soak Cordyceps sinensis in hot water for 5 minutes before soup, and the effect is better;

2. Polygonatum odoratum and Adenophora adenophora are classic ingredients with ducks. These two ingredients should be washed and soaked in cold water for one hour before eating.

3. Red ginseng warm rice balls with high body temperature should be eaten as little as possible!

4. The red dates are torn before they are put into the pot, and the taste is more intense.

Daren Yan Chao stewed duck soup with moxa flower, which made love and health. Let's take a look at what our chef Li stewed. Chef Li said to let Xiao Er close his eyes and surprise him.

I didn't expect ... surprisingly ... I sprayed water all over my face, and Xiao Er was a little confused. I didn't know until I asked, this spray bottle is a pure natural sunscreen spray.

It can not only prevent ultraviolet rays, but also dilute the spots after ultraviolet irradiation, and the most important thing is purity! ! ! Oh, my god ! ! However! ! !

Secret pure natural spray:

Flos Lonicerae, Stigma Croci Sativi and Scutellariae Radix are boiled in water at the ratio of 1: 1 (5g each) for15min, cooled and put into a small spray bottle for later use! Rice balls, remember ~?

However, this little spray is just a small coup of chef Li's friendship. Health care must start from the inside. The real big dish is a big carp wrapped in lotus leaves!

Chef Li stewed carp

It's as delicious as just caught.

The fish is tender and delicious, but the fishbone is completely soft and waxy. Scutellaria baicalensis Georgi is used as a dish to nourish and preserve health. The whole fish is put into the pot, and there is no onion and ginger to remove the fishy smell. What did chef Li do to it?

Carp has two fish tendons. Remove these two fish tendons, and you won't be afraid of fishy eating fish! The specific operation method is intercepted for you, and the rice ball will review the specific method again!

Cut the fish head and tail twice.

Exchangeable image format

Find the white spot, which is the fish tendon! Grab the white fishbone and pull it out slowly. Too fast is easy to break down!

In order not to break easily, the speed should not be too fast, and the strength should be gentle. At the same time, you can pat each other with the back of the knife, so that the fishbone can come out better ~

Tips for removing fishy smell:

1. Soaking fish in white vinegar and water can soften fishbone and white fish;

2. Stewing fish with vegetables can reduce the fishy smell.

Other tips:

1. Double the salt in the pressure cooker stew to make the dish more tasty;

2. Scutellaria baicalensis Georgi is not easy to overdo, and about 3 grams can play an auxiliary role.

Eating stew, fish and duck in summer is good for your health, although there are few vegetables.

Stewed duck soup with cordyceps sinensis

Ingredients: duck leg, ginger, longan, Cordyceps sinensis, Polygonatum odoratum, Adenophora adenophora, Lycium barbarum, jujube, salt, ginger and spiced powder.

Exercise:

1. Stir-fry the Huai salt first, put the salt in the pot, and stir-fry until it is slightly yellow.

2. Mix a little ginger powder and a proper amount of spiced powder with the fried salt and stir evenly;

3. Wipe the prepared salt on the duck leg, gently knead for a while and marinate for 2 hours;

4. Pour cold water into the pot, add two slices of ginger, when the water temperature is 60% hot, add duck legs, cook them and remove them for later use;

5. Soak Cordyceps sinensis in hot water for 5 minutes, and soak Polygonatum odoratum, Adenophora adenophora and Lycium barbarum in cold water for 65438 0 hours;

6. Put the duck leg in a saucepan, and add longan, Cordyceps sinensis, Polygonatum odoratum, Adenophora adenophora, Lycium barbarum and red dates;

7. Put all the ingredients in water and stew for 90 minutes on medium fire, then serve.

Stewed carp with fragrant scutellaria

Ingredients: carp, lotus leaf, Scutellaria baicalensis, carrot, onion, tomato, celery, garlic, white vinegar, cooking wine, soy sauce, sugar, salt and oil.

Exercise:

1. Remove fish tendons from carp, change flower knives, and soak in white vinegar and water for 3-5 minutes;

2. Roll carp with lotus leaves and trap them with thread;

3. Put the oil and cooking wine into a pressure cooker, and add the wrapped carp and 3g Scutellaria baicalensis Georgi;

4. Replace carrots, onions, tomatoes, celery and garlic with knives for later use;

5. Pour oil into the pot, stir-fry the vegetables in the pot, and add soy sauce, salt and sugar to taste;

6. Add water, no vegetables. After the water is boiled, pour it all into the pressure cooker;

7. Suppressed by low fire 15 minutes and then suffocated for 20 minutes;

8. Take out the carp wrapped in lotus leaves and open the package to eat.

(Editor of this article: Wei Yuanyuan)

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