Hello everyone, I am a real mother from Xinyang, Henan, and I am very happy to answer this question. How to make old duck soup? We all know that duck soup can clear the fire in summer, but duck is very fishy and will not taste good if it is not cooked properly. Without further ado, let’s get down to the practical stuff. I learned this old duck soup in my sister’s cafeteria.
How to make old duck soup.
Summary: Soak the duck in cold water, take it out and fry it in a pot until it turns yellow. Then shovel it into a casserole and add warm water to it. Leave the pot uncovered until the water bubbles. This is how literature and art stew. About two hours.
My name is Shen Xiaoyi, and I am very honored to answer this question.
Laoya soup can not only replenish energy, but also clear away heat. If pickled radish is added to it, it will be even more delicious. The duck meat will fall off the bones without clogging the teeth. The pickled radish will relieve greasiness and clear the mouth. The soup will be mellow, delicious and delicious.
Old duck, pickled radish, onion knots, and ginger slices
1: Buy the old duck and ask the vendor to clean it, cut it into pieces for easy stewing, and soak it in rice washing water Remove blood. If the duck feathers are not removed completely, you can tear off the duck skin directly.
2. Boil water in a pot, put the old duck into the pot and blanch it. After the water boils, take out the old duck and wash it with warm water. Filter the water in the pot and keep it for later use.
3. Pour the filtered water into the stew pot, add green onion knots and ginger slices. After the water boils, add the duck and simmer slowly.
4. After about 1.5 hours, you can use chopsticks to poke the old duck through, then put the pickled radish into the pot and stew together.
5. Stew until the duck meat is crispy and tender, sprinkle a little salt, and it is ready to drink. Remember to drink it slowly and don't burn it.
The above is my answer. If you have better ideas or suggestions, please leave a message in the comment area. You are welcome to follow and @iShen Xiaoyi. Let’s eat well and love well together.
Summer is the hottest season of the year. After a while, it will be the Slight Heat, and the temperature is getting higher day by day. Even if it rains, it will be so hot that people will sweat. Summer is hot and rainy, and the heat and humidity often make people's spleen and stomach trapped and lose their appetite. Therefore, at this time, people like to cook some light, non-greasy soup to "replenish". At this time, Laoya soup is the most suitable of supplements.
Old duck generally refers to ducks that are more than one year old. As the growth time grows longer, the meat becomes older and firmer, and the fibrous tissue becomes thicker, which is not suitable for roasting. However, the older the duck, The higher the fat content in the meat, the more flavor nucleotides (fresh nutrients), which is perfect for stewing soup. Therefore, you often hear that old duck soup is not blanched for young duck, so old duck is stewed. Excellent ingredient for soup.
Lao duck soup is a very famous and very homely soup. Clean the duck, blanch it with a knife, then put it in a vessel, add an appropriate amount of water, and simmer it for several hours. The soup has different flavors depending on the different auxiliary ingredients added. For example, the sour radish and duck soup has a sour and delicious taste, the winter melon and duck soup has a refreshing and fragrant taste, and the Chinese herbal duck soup has a clear soup and contains a light The aroma of Chinese medicinal materials, in fact, the methods of making Laoya stew are similar, but the added auxiliary ingredients are different, and the final color and taste are also different. So what are the techniques for making Laoya stew? Let’s take a look below.
1. Tips for making old duck stew
When making soup stock in a hotel, there is a saying: "It won't be fresh without chicken, and it won't be fragrant without duck." It can be seen from this that The soup stewed with duck meat should be rich in flavor, but duck meat has a major disadvantage, that is, the fishy smell is very strong. If it is not handled well, cooking methods such as braised, braised, fried, etc. cannot suppress this smell, let alone stewed soup. , so it is very important to remove the fishy smell. If you want to make a good old duck soup, in addition to the fishy smell, the selection of ingredients, cooking skills, and heat control are all very important. Let’s talk about the making skills of old duck soup.
①Select the old duck
The main ingredient of the old duck soup is the old duck, so the selection of the old duck must be very important. The old duck and the young duck are different due to their growth time, meat quality and nutrients. The content of the soup is different, and the taste of the soup will be different, so how to choose the old duck?
1. Look, look at the skin color, leg color, and foot pads of the duck. Generally, old ducks have a long growth cycle and thick oil, so the duck skin is yellow and the color of the feet is dark yellow. The thicker the foot pads. It means the duck is older. If the skin is white and the feet are light yellow, it means it is a young duck.
2. Touch, mainly touch the sternum and esophagus. Because old ducks eat more food, the esophagus will become thicker and harder, so the esophagus of old ducks is very hard, and so is the sternum. , otherwise it will be tender.
3. Weigh, this mainly depends on the weight. Generally, the meat of old duck is relatively firm, so if it is about the same size, it should be heavier.
②Preparation of ducks
Generally, when buying ducks, merchants will clean the ducks and just chop them into pieces directly. However, if you buy fresh live ducks, then There is just one more step to make, because the duck also has a lot of fluff that is difficult to see with the naked eye. If it is not cleaned, it will affect the quality of the soup.
1. After buying the duck, put it on the fire first. The main purpose is to burn off the fluff on the duck meat, especially the inside of the duck wings and duck legs. It is inconvenient to handle and easy to be missed. . (This step can be omitted for chilled duck)
2. After the outside of the duck is processed, the internal organs and inedible parts must be removed. Except for the duck butt, which has toxins and cannot be eaten, the skin on the neck is the worst. It's okay but not necessary, because there are many lymph nodes in this location and it's also very dirty.
3. After the duck meat is cleaned, cut it into pieces, then soak it in water for a while, and add white vinegar to the water, mainly to soak out the blood in the meat to remove the fishy smell. (If you are stewing a whole duck, put in the whole duck and soak it)
③ Blanch and stir-fry
Many people don’t like stir-frying when making soup, thinking that the soup should be refreshing. , the soup that is stewed after stir-frying will be milky white, fresh and thick, and the soup that is stewed directly without stir-frying is refreshing, each has its own advantages. But I think stir-frying is not only to make the soup milky, but also to remove the fishy smell, because stir-frying can dry out the moisture in the meat, making the duck meat dry and fragrant, and the stewed soup has a stronger aroma.
1. Boil water in a pot, put the duck meat in cold water, and then bring to a boil over high heat. If any foam appears, beat it out immediately. When no bloody foam appears, pour it out and rinse it with clean water. , then drain the water. (Meat is usually blanched in cold water. Hot water will shrink the meat and prevent the blood from draining out. The purpose of pouring and washing is to wash away the remaining blood foam on the surface of the duck meat)
2. Heat Heat the oil in the pot, add the duck meat, stir-fry slowly over low heat until the duck meat is browned. (The fire should not be too high, otherwise it will easily burn the pot)
④ Stew the soup
This is the last step and the most critical step. The main step is to remove the fishy smell. The key to this step is Control of time and heat.
1. Add an appropriate amount of water directly after stir-frying the duck meat. Bring to a boil over high heat and then pour it into the pot. Then bring to a boil over high heat. At the beginning, keep beating off the foam. When there is no foam, turn to low. Turn on the heat, keep water splashing, and simmer for about 2 hours. (Boiling the soup in the pot can shorten the boiling time in the pot, and the stew will be more milky)
2. If you want to add auxiliary ingredients, just add the duck meat and stew it. , but some ingredients should not be put in too early. For example, red dates, wolfberries and other ingredients that are easy to cook and easy to cook should be put in later.
The above is the basic process of the old duck stew and the tips you need to pay attention to when making it. In fact, the main thing to stew the soup is to remove the fishy smell in the early stage, and then pay attention to the details when stewing, and master the time and heat. .
Laoya soup is a particularly nutritious soup, which is suitable for summer consumption. It is characterized by delicious taste, refreshing and not greasy, and it also has the effect of strengthening the spleen and appetizing. Therefore, it is a good choice to stew in a pot on a hot summer day. Lao duck soup is just right for you. There are many ways to stew Lao duck soup, and the methods are similar. Here is a home-cooked Lao duck soup.
~~Radish Duck Soup~~Features: The soup is milky white and delicious, the radish is sweet and the duck meat is delicious.
Step one: prepare ingredients
Main ingredient: 1 old duck
Accessories: 10g ginger, 500g radish, red dates, wolfberry
< p> Seasoning: appropriate amount of salt, 4g of chicken essence, 2g of pepper.Step 2: Ingredients processing
1. Buy the old duck. If it is freshly killed, burn it. If it is fresh, cut it into pieces and put it in a bowl. , add water and a little white vinegar, soak for about 30 minutes to soak the blood and reduce the fishy smell.
2. Peel and slice the ginger, peel and cut the radish and set aside.
Step 3: Start making
1. Boil water in a pot, put the soaked duck meat in cold water, cook until the foam is gone and fish it out in time, until there is no blood foam. Just take it out, wash it with clean water, and dry it for later use.
2. Wash the pot, heat the pot, add cold oil to the pot, add ginger slices and duck meat and stir-fry over low heat. Stir-fry the duck meat until it becomes slightly brown, then add an appropriate amount directly. of water to boil.
3. Pour the cooked duck soup into the pot, add the white radish and bring to a boil over high heat. Beat the foam again, then cover and simmer for about 2 hours.
4. Cook for about an hour, add the red dates, and finally add the wolfberry 30 minutes in advance, continue to simmer for half an hour, finally add the seasonings, and a radish and duck soup is completed.
==》Answers to questions about radish and old duck soup
Question: Why are some old duck soups clear and some white?
Answer: Many places pay attention to the original flavor of the soup. The soup is mainly clear soup, also called delicious soup, while some places like the soup to have a thick taste. If you want to make a clear soup, don't stir-fry it. After processing the duck meat, put it directly into the pot and simmer it over medium heat without letting it boil. If you want a thick soup, stir-fry the duck meat, then add water and bring to a boil over high heat. When the soup is thick and white, transfer to a medium-low heat and simmer. If you want a thicker white soup, don't add supplementary ingredients such as radish to absorb fat too early, because the fat will be absorbed and the soup will not be thick and white.
==》A summary of the production technology of radish and duck soup
1. The duck used in the duck soup is best fresh. The effect of the chilled soup will be worse, and the frozen duck will be better. Not suitable for making soup.
2. When choosing an old duck, you can tell whether it is an old duck by looking, touching, weighing, etc.
3. If it is a live old duck, it is best to burn it with fire, mainly to remove the down, so as not to affect the appetite.
4. Soak the chopped duck meat in water and white vinegar. It can soak the blood and reduce the fishy smell. The white vinegar can soften the meat.
5. Blanching is mainly to boil out the blood and impurities in the meat, which can effectively remove the fishy smell.
6. If you want to drink thick soup, stir-fry the duck meat once. This can remove the moisture in the meat and make the stewed soup more fragrant. If you want to make clear soup, you can omit this step.
7. When stewing, bring to a boil over high heat at first, beat off the foam and grease on the soup surface, then turn to low heat and simmer slowly. During the stewing process, the fat is too thick, and it needs to be beaten out. Reduces greasiness.
Duck meat is rich in nutrients, and old duck is an excellent ingredient for stew. Duck soup is rich in amino acids and other nutrients needed by the human body, so regular consumption of old duck soup is beneficial to health. When making old duck soup, the most important thing is to remove the fishy smell in the early stage, and then pay attention to the details, time and heat when stewing, and you can make a good old duck soup.
Lao Ya stews Cordyceps flowers, not whole duck. The whole duck has not been stewed. The process is as follows.
1. Chop the duck meat into pieces and blanch it in a pot with cold water;
2. Cut some lean meat and set aside;
3. Blanch the duck Put the meat and lean meat into the stew pot together, add an appropriate amount of Cordyceps flowers, a few red dates, and water and stew together for 2 hours, preferably no more than 3 hours;
4. Add 10 minutes before the end of stewing A few wolfberries, seasoned and ready to drink.
In addition to having certain health care effects, this soup also tastes quite fresh and sweet. It is a very good home-cooked soup recipe.
Ancient Chinese medicine has discussed duck as a tonic. In "Famous Doctors", duck meat is called "wonderful medicine" and top-quality nourishing food. There is also a folk saying that "old ducks are better than tonics in severe summer heat". When the old duck is stewed, you can add lotus root, winter melon and other vegetables to make the soup and eat it. It can not only complement the nutrition of meat and vegetables, but also replenish the deficiency, relieve heat and nourish yang. It is really a good nourishing food in summer. If gorgon seeds and coix seeds are added to the soup, the effect of nourishing yang will be better, and it can strengthen the spleen, reduce dampness, and increase appetite.
"Compendium of Materia Medica" records that duck meat has "duck meat is sweet and cold in nature, fills bone marrow, grows muscles, produces body fluids and blood, and nourishes the five internal organs." "It can remove edema, eliminate swelling, benefit the internal organs, reduce sores and swelling, and calm epilepsy." "Laoya Soup" is famous for its pure taste, tangy sour aroma, traditional nourishment, gourmet health care, folk dietotherapy, mass consumption, and is suitable for men, women, and children. It can be eaten all over the world, in spring, summer, autumn and winter, and all year round, and has won the love of consumers.
Ingredients: 1 old duck (duck more than 1 year old) about 750 grams, 100 grams of aged sour radish (that is, pickled radish from the next year), 30 grams of pickled ginger, 50 grams of pickled pepper, dried old pickled radish 10 grams of ginger and 10 grams of green onions. 5 grams of seasoning salt, 2 grams of chicken essence, 2 grams of pepper, 1 gram of MSG, 50 grams of salad oil, 50 grams of chicken fat, and 1,000 grams of bone soup (made from pork leg bones).
Method: 1. First kill the old duck, rinse the blood, and immerse it in boiling water for about 10 minutes to remove the blood. Cut the pickled radish into 3 cm long and 0.5 cm wide strips, slice the soaked ginger, slice the old ginger, and cut the green onions into sections for later use.
2. Put salad oil in the pot and heat it to 40% hot. Add ginger and green onions and stir-fry over high heat. Add pickled radish strips, pickled peppers and pickled ginger and stir-fry until fragrant. Add bones. Bring the soup, salt and chicken fat to a boil over high heat, add pepper, reduce the heat to low, add the old duck and simmer for at least 2 hours. When the white duck is fragrant, add chicken essence, monosodium glutamate and green onions, and serve over high heat. .
Serve on a plate with flavor. After eating the duck, you can rinse it with other hot pot ingredients (such as lettuce, chrysanthemum, cabbage, vermicelli, frozen tofu, potatoes, water spinach, etc.), or you can drink soup while eating.
Preparation method of stewed old duck with lotus seeds and lily: wash and chop the duck into pieces, each piece is 75-80 grams, soak the dried lotus seeds in cold water for 30 minutes, tear the lily into pieces and wash them, wash the green onion and ginger, and put it in a pot Boil water, simmer the duck pieces in boiling water for 2-3 minutes, remove and rinse with cold water, put them into a stew pot, put the lotus seeds into the duck pieces at the same time, place the green onions and ginger on top of the duck pieces, add cooking wine, and 800-1000 grams of water. , cover, bring to a simmer over high heat, then simmer over low heat for an hour and a half, remove the onions and ginger, add salt, MSG, and pepper, put the lilies into the duck pieces and simmer for another 20 minutes, until the duck pieces are crispy and translucent. Just taste it.
Features: This dish is a soup dish, a nourishing food that has the functions of nourishing the spleen and stomach, relieving fever, and moisturizing the lungs. It is suitable for the whole family.
1 duck meat
Accessories
1 box of dendrobium
1 bunch of lotus seeds
1 bunch of barley< /p>
2 yams
Appropriate amount of green onions
Appropriate amount of ginger
Appropriate amount of salt
Appropriate amount of cooking wine
< p> Appropriate amount of waterExpand all accessories
Step 1
Rinse 8 pieces of dendrobium and appropriate amount of barley, put them into the pot, add water and simmer for about 20 Minutes, this time is just enough to process the duck
Step 2
One old duck, cut into large pieces, blanch water to remove the blood foam, peel and wash the yam with an iron rod, lotus seeds Appropriate amount
Step 3
Put the old duck and iron stick yam into the soup in step 1. At the same time, add a piece of old ginger, a few green onions, an appropriate amount of cooking wine and cook it for an hour. Add the lotus seeds, simmer for another 40 minutes, add a small amount of salt to taste, and turn off the heat
Old duck stew
Light: Boil water, pour the duck into the pot, and bring to a boil Remove the duck meat and set aside. Boil water in a pot, add onions, ginger, garlic, cooking wine, salt, chicken essence, water, and simmer over low heat. Add mushrooms and other forty minutes and it is ready to eat. It is delicious and trustworthy.
There are many types. I like soup in winter to warm the body, and soup in summer to appetize. Let’s talk about summer appetizer first. Wash the old duck and set aside. Seasonings such as: appropriate amount of cooking wine, bamboo shoots, five dried chili peppers, About 20 Sichuan peppercorns, five slices of ginger, a spoonful of bean paste, mainly five pickled peppers, too much is not good. 1. Pour water from duck soup into ginger cooking wine. 2. Heat oil in a pot, add Sichuan peppercorns and dried chili peppers. , stir-fry the ginger for a while, then add the duck meat and stir-fry the bean paste, stir-fry the red oil, add water and bring to a boil, add the bamboo shoots, bring to a boil, pour into a stew pot and simmer for two hours, add a small amount of salt and chicken essence
Ingredients
1 old duck, tea bamboo shoots, taro, ham, salt
Method
1. Soak the tea bamboo shoots in water.
2. Cut the taro and ham into pieces.
3. Wash the old duck and put it in a large casserole with water. Bring to a boil over high heat and remove the foam. Boil over medium-low heat for one hour and then add the ham. After another 40 minutes, add the tea bamboo shoots and taro. Continue to cook until the taro is soft, then add salt and stop the heat.