"Bao" means putting ingredients and water into a casserole and heating it directly. Although simple, the effect of boiling is not as good as that of boiling. Moreover, in the cooking process, because the soup is constantly evaporating, water must be added according to the situation. In addition, this direct heating method makes the color of the soup turbid, and because of long-term cooking, most of the ingredients rot, and the taste penetrates into the soup, which is both astringent and tasteless. So when you eat, you will pick up the ingredients inside, only eat soup, and eat more in restaurants. It is better to stew soup for nourishment. Cantonese people drink it almost every day.
Is the old duck soup delicious? "Old duck soup" has a unique flavor because of its delicious soup. People often eat it with glutinous meat harrow, old duck skin and sour radish. No matter men, women and children, all corners of the country, spring, summer, autumn and winter, they can be eaten all year round.
Delicious, that's a must!
What old duck soup tastes good depends on what ingredients you like! There are many ways to make old duck soup, such as melon old duck soup, barley mung bean old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, cucumber old duck soup and so on. Let's introduce several methods of making old duck soup: the simplest method: wash the duck with boiling water to remove the fishy smell, and it is best to add two slices of ginger and two raw onions to the boiling water. Then add water to the duck, put the old duck soup into the pot and stew it together. Boil it with strong fire and stew it with low fire. Xiang' an old duck soup is well stewed and tastes pure, unlike other brands of old duck soup refined monosodium glutamate. Sour radish is also very particular. The amount of sour radish depends on the size of the duck, and the brewing time varies with the size of the radish. Because it is the main seasoning material of this dish, the requirements will be higher. Ingredients: old duck1800g, sour radish 900g, a piece of ginger and four or five peppers. Production: 1, clean the old duck, take out the internal organs and cut into pieces; Rinse sour radish with water and slice it. Smash the ginger for later use. 2. Pour the duck pieces into the frying pan and stir-fry until it contains steam (no need to add oil). 3. After the water boils, pour in the fried duck and radish, and add the prepared shredded ginger and pepper. The classic practice is to stew in a saucepan for an hour or two, but in order to use the pressure cooker more conveniently and quickly, a pressure cooker is used here. Second, the glutinous rice mung bean old duck soup material: glutinous rice 2 soak the dried tangerine peel in water and scrape off the pulp. Wash other materials. 3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes with high fire, then cook for 2 hours with low fire, and season with salt. Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera. Three: wax gourd old duck soup, old duck soup for six people: one person and one skin, that is, peeling off a piece of skin from the weight of a complete fruit. Soak in water and gently scrape off the white material on the back of the peel with a knife. Three slices of ginger, the size of a dollar coin, and 15 slices of coix seed. An old duck, washed, eviscerated, decapitated and ten toenails removed. If the duck is too thin and has no meat, consider adding half a catty of lean pork. Wash a catty of wax gourd, remove the core, and don't peel it, because the skin gets angry. Cut into about two pieces of mahjong tiles. In any case, don't cut it too thin, because wax gourd is perishable. All right, here we go. Be careful. Throw the duck, ginger slices, coix seed and peel into the pot (or the pot used by Cantonese to make soup, that is, the clay pot), and drain the water until the duck noodles are covered. Open a big fire. After the water is boiled, gently remove floating impurities such as white foam, duck oil and blood water. It should be noted that these impurities will only float when the water boils for about half a minute. If the water is boiled for too long, the impurities will be completely boiled into the soup, and the soup will be ugly. Turn off the low heat. When the pot lasts for one hour and forty-five minutes, put the wax gourd into the pot, turn on the fire, remove the duck oil when the water boils, and then cook for one hour and fifteen minutes to six bowls of water. Okay, salt. Hey, it worked. Four: stewed old duck soup with sour radish Ingredients: an old duck is about 3-4 kg (I used 3 kg and 3 Liang), 300 g pickled radish, a large piece of ginger, a bunch of onions, 50 g cooking wine, 10 pieces of pepper, 70 g melted lard, 6 g pepper, 10 g chicken essence, 5 g monosodium glutamate. The practice of old duck soup: 1. Wash the duck with clear water after boiling water, slice the sour radish slightly, and tie the ginger and onion. 2. Heat lard in the pot and saute ginger, onion and pepper. When the water in the pot gradually dries, cook the cooking wine, then add the sour radish and stir-fry until fragrant. 3. 5. Cucumber old duck soup Ingredients: an old cucumber (about 1.5 kg), an old duck (about 1.2 kg), 12 red dates, 1 tablespoon peanut oil, 1 teaspoon salt and 2 tablespoons soy sauce. (3) After boiling, add melon, old duck and red dates. After boiling with strong fire, turn to medium heat for three hours, and add salt to taste. Note: (1) This soup is delicious and can be removed. (2) Duck meat can be picked out and dipped in raw food. (3) Cucumber should be cut off from the head and tail to avoid bitterness. With thick golden skin as the top grade, it can clear heat and relieve summer heat. Introduction to the Stewing Method of Shanzhen Old Duck Soup: Bamboo shoots are precious forest products produced in Jinfo Mountain in the south of Chongqing, which have high edible value and are a good traditional healthy food. On the basis of traditional old duck soup, this product is refined, formulated and processed by modern scientific research methods of food safety and nutrition. It is the main soup material with sales volume second only to radish soaked old duck soup. The duck soup stewed with this product has the characteristics of clear duck soup, rich sour flavor, tender and smooth duck skin, waxy but not greasy, pure and odorless taste, and salty and refreshing bamboo shoots stewed for a long time. Stewing method: Take a live duck of about1.8kg, slaughter it, remove the dirt on its feathers, claws, mouth shell and nose, dig out the cavity and clean it, then boil it in water for 3-5min to remove the blood, then take it out slightly to clean its hair, and then cool it 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 put the ducks in it, then add about 3kg of water to the flange of the casserole, boil it with strong fire, and then simmer it for 2.5-3 hours (note: it needs to be stewed for about 1 hour when it is on the plateau). Special note: 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) Quantity of duck soup: When duck soup is served (for guests), the water level of the soup should be checked. 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. When there is too little soup, too much water will evaporate, so it is necessary to add water to the table and boil it before serving the guests. When the soup is too meaty, the duck is too tender or too watery, or the duck is not stewed and raked. At this time, you should turn on the 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 you master the firepower and add water according to the above requirements, you can stew without adding water. However, with the difference of air pressure (such as Qinghai-Tibet Plateau and coastal areas), duck tenderness, fire size and pot size (individual casserole), it is slightly different and needs 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, the company has prepared the soup flavor, and there is no need to add any other seasonings when stewing ducks. 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 ingredients to each pot in advance (for example, stew 5 pots with 6 packages of soup ingredients), or you can directly add soup ingredients 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 many years' experience, and there is no need to add oil when stewing the soup. However, due to different duck sources (for example, the fatness of Cherry Valley Duck and Ma Duck is different), 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. Sour radish old duck soup Sour radish old duck soup tastes delicious, the soup color is clear, and it is said that it can also go to autumn dryness, which is a home-cooked dish for the occasion. This dish is simple, but the ingredients should not be careless. Of course, old duck soup must choose old duck, which makes it easier to remove the smell of duck. I choose ducks over one year old here; Sour radish is also very particular. The amount of sour radish depends on the size of the duck, and the brewing time varies with the size of the radish. Because it is the main seasoning material of this dish, the requirements will be higher. I bought it at a food market stall. Ha ha! It's just that the store has no brand yet, so I can't recommend it to everyone. Ok, now let's take a look at the cooking process of this dish! = = = = = = = = = Material: old duck1800g, 900g sour radish, one piece of ginger, four or five peppers. 1, clean the old duck, take out the internal organs and cut into pieces; Rinse sour radish with water and slice it. Smash the ginger for later use. 2. Pour the duck pieces into the frying pan and stir-fry until the steam gathers (no extra oil is needed). 3. After the water boils, pour in the fried duck and radish, and add the prepared shredded ginger and pepper. The classic practice is to stew in a saucepan for two and a half hours, but in order to use the pressure cooker more conveniently and quickly, a pressure cooker is used here. Nanchang cuttlefish stewed duck soup is first added with water to remove blood floating, and then put into water to cook with cuttlefish. Don't put any ingredients. If a rice cooker is used, it will take 1-2 hours. If it's not rotten enough, you can continue cooking. Add salt and monosodium glutamate after cooking. If you like longan, you can add some longan and cook it together. It depends on whether you like fresh cuttlefish or dried cuttlefish. Fresh cuttlefish should be cooked directly with ducks, and dried cuttlefish should be washed and soaked for several hours before cooking.
Common practice of old duck soup
Of course, you must choose old duck for old duck soup, which makes it easier to remove the smell of duck. Generally speaking, ducks are over one year old; Sour radish is also very particular. The number of sour radishes depends on the size of ducks, and the brewing time varies with the size of radishes. Because they are the main seasoning materials of this dish, the requirements will be higher.
Ingredients: old duck1800g, 900g sour radish, one slice of ginger, four or five slices of pepper.
Making:
1, clean the old duck, take out the internal organs and cut into pieces; Rinse sour radish with water and slice it. Smash the ginger for later use.
2. Pour the duck pieces into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water boils, pour in the fried duck and radish, and add the prepared shredded ginger and pepper.
The classic practice is to stew in a saucepan for an hour or two, but in order to use the pressure cooker more conveniently and quickly, a pressure cooker is used here.
Barley and mung bean old duck soup
Ingredients: Coix seed 38 g mung bean 38 g dried tangerine peel 2 pieces.
Old Duck ......................... 1 Water ..................................................................................................... 65438+ 12 Bowl of Salt ..............
The practice of old duck soup
1 the old duck is eviscerated, cut in half, cut off the tail, and washed and blanched.
2 soak the dried tangerine peel in water and scrape off the pulp. Wash other materials.
3 Boil the water, put all kinds of materials into the pot, cook for 20 minutes with high fire, then cook for 2 hours with low fire, and season with salt.
Classic old duck soup
1. Cut the duck and blanch it in boiling water, then wash it with clear water. Slice the sour radish and wash it a little. Pat the shredded ginger loosely and tie the shredded onion.
2. Heat lard in the pot, saute ginger, onion and pepper, stir-fry duck pieces, cook cooking wine when the water in the pot gradually dries, and then add sour radish to stir-fry until fragrant.
3. Add the water that hasn't eaten the duck into the stew pot (I still use the original pot because it's convenient), boil it with high fire, skim the floating foam, transfer it to a casserole, simmer for about 80 minutes, stew until the duck is cooked and soft, and add chicken essence, monosodium glutamate and pepper to taste.
Cucumber old duck soup
Ingredients: an old cucumber (about 1.5 kg), an old duck (about 1.2 kg), twelve red dates, one tablespoon peanut oil, one teaspoon salt, two tablespoons light soy sauce and sixteen bowls of water.
Making:
1 Wash old cucumber with skin, cut longitudinally, remove capsules and seeds, and cut into long sections.
2 old duck? Wash, peel and remove internal organs, and fry in a hot oil pan until brown.
3 Boil the water, add the melon, the old duck and the red dates, bring to a boil with high fire, cook for three hours on medium fire, and season with salt.
note:
(1) This soup tastes fresh and sweet, which can eliminate stagnation.
(2) Duck meat can be picked out and dipped in raw food.
(3) The head and tail of cucumber should be cut off, so there is no bitterness; With thick golden skin as the top grade, it can clear heat and relieve summer heat.
Duck belly soup
Ingredients: old duck, half a pig's belly, 200g chives, 3 slices of ginger, 1 slice.
Ingredients: 20g of cooking wine, 2 teaspoons of pepper, a little salt and 2 teaspoons of monosodium glutamate.
Production process:
1. The old duck is slaughtered, cut into pieces, cooked, washed, sliced and scalded; Wash shallots and cut into sections, wash ginger and pat loose;
2. Pour oil into the pot, saute shallots and ginger, pour the soup of boiled duck pieces, and then add duck pieces and pork bellies for 40 minutes;
3. Finally, add seasoning.
Ducks know how to make old duck vermicelli soup.
Ingredients: 350-400g of old duck soup and 0/50-200g of vermicelli.
Accessories: 40g of duck blood, 0g of duck gizzard10g, 0g of duck sausage10g, 5g of tofu, and half a marinated egg.
Seasoning in the bowl: salt 1-2g, monosodium glutamate 1 g, chicken powder 1 g, old duck soup seasoning 2g, pepper1g, coriander 2-3g, chives 5g and duck oil 5g.
Exercise:
(1) Take a stainless steel powder colander, add duck blood, vermicelli and tofu and cook for 1 min;
(2) Put salt, monosodium glutamate, chicken powder, old duck soup seasoning and duck oil into the bowl, pour boiled vermicelli, duck blood, tofu and duck soup, pour duck gizzard and duck intestines, and sprinkle coriander and chives on the vermicelli.
The soup is milky white and delicious, rich in the inherent aroma and taste of ducks, so that the tongue can enjoy the ultimate!
Authentic old duck soup 1. Slaughter the duck, drain the blood, soak it in 90% hot water, wash the hair, cut open the abdomen to remove the viscera and claws,
Wings, then washed with clear water and drained (viscera, claws and wings are used for other purposes).
2. Chop the washed duck into pieces, divide it into 10 portions, and put it into 10 large bowls respectively (chop the head and neck into small pieces and mix them evenly). Add 5g of ginger (sliced), 2 slices of onion (knotted) and refined salt to each bowl, and add clear water (until the duck is 80% full).
3. Boil a large bowl with duck pieces in a cage, and continue to steam for about 2 hours on medium heat until it is cooked.
Key points of making old duck soup:
1. Duck pieces should not be too big, and the entrance is convenient;
2. It is best to have crispy duck meat when steaming in a cage.
Can chicken head mushroom stew old duck soup? First, the old duck soup material: old duck1800g, sour radish 900g, a piece of ginger, four or five peppers. Making:
1, clean the old duck, take out the internal organs and cut into pieces; Rinse sour radish with water and slice it. Smash the ginger for later use. 2. Pour the duck pieces into the frying pan and stir-fry until it contains steam (no need to add oil).
3. After the water boils, pour in the fried duck and radish, and add the prepared shredded ginger and pepper.
The classic practice is to stew in a saucepan for an hour or two, but in order to use the pressure cooker more conveniently and quickly, a pressure cooker is used here. Second, barley mung bean old duck soup materials: 38 grams of barley and 38 grams of mung beans.
2 pieces of old duck with dried tangerine peel 1 clear water 12 bowls of salt and proper amount of old duck soup 1 The old duck is eviscerated, cut in half, cut off the tail and washed and blanched. 2 soak the dried tangerine peel in water and scrape off the pulp. Wash other materials. three
Boil clear water, put all kinds of materials into the pot, cook for 20 minutes with high fire, then cook for 2 hours with low fire, season with salt, and serve. Efficacy: This soup can relieve summer heat, strengthen spleen and benefit viscera. Three: wax gourd and old duck soup
Practice: peel off a peel, that is, the weight of a complete fruit. Soak in water and gently scrape off the white material on the back of the peel with a knife. Three slices of ginger, the size of a dollar coin, and 15 slices of coix seed.
An old duck, washed, eviscerated, decapitated and ten toenails removed. If the duck is too thin and has no meat, consider adding half a catty of lean pork. Wash a catty of wax gourd, remove the core and don't peel it, because the skin will be hot, cut it.
About two mahjong tiles. In any case, don't cut it too thin, because wax gourd is perishable.
Throw the duck, ginger slices, coix seed and peel into the pot (or the pot used by Cantonese to make soup, that is, the clay pot), and drain the water until the duck noodles are covered.
Turn on the fire. After the water is boiled, gently remove impurities such as foam, duck oil and blood water. It should be noted that these impurities will only float when the water boils for about half a minute. If the water boils for too long, the impurities will be thorough.
Boil it into soup, and the soup will be ugly.
Turn off the low heat, put the wax gourd in the pot for one hour and forty-five minutes, turn on the fire, remove the duck oil when the water boils, and then put the salt in the pot for one hour and fifteen minutes. Four: stewed old duck soup with sour radish
Ingredients: 3-4 kg of old duck, 300g of pickled radish, a chunk of old ginger, a bunch of onion, 50g of cooking wine, 10 pieces of pepper, 70g of cooked lard, 6g of pepper,10g of chicken essence, 5g of monosodium glutamate and salt.
Proper amount.
Practice: 1. After the duck enters the boiling water, wash it with clear water, slice the sour radish slightly, and tie the ginger, pine and onion. 2. Melt the lard in the pot and heat it, saute the ginger, onion and pepper, stir-fry the duck pieces, and cook when the water in the pot gradually dries.
Cook wine, then add sour radish and stir-fry to give a fragrance. 3. Add the water that hasn't eaten the duck pieces into the stew pot (I still use the original pot because it's convenient), boil it over high fire and skim off the floating foam, then transfer it to a casserole and stew for about 80 minutes until the duck meat is cooked and soft.
Chicken essence, monosodium glutamate and pepper can be seasoned and eaten. Five, cucumber old duck soup ingredients:
An old cucumber (about 1.5 kg), an old duck (about 1.2 kg), twelve red dates, a spoonful of peanut oil, a teaspoon of salt, two tablespoons of soy sauce and sixteen bowls of water: (1)
Wash the old cucumber with skin, cut it longitudinally, remove the capsules and seeds, and cut it into long sections (2) Old duck? Cleaning, peeling and eviscerating, and frying in hot oil pan until brown (3)
Bring water to a boil, add melon, old duck and red dates, bring to a boil over high heat, cook for three hours on medium heat, and season with salt. Note: (1) This soup is delicious and can be removed. (2) Duck meat can be picked out and dipped in soy sauce.
(3) The head and tail of cucumber should be cut off, so there is no bitterness; With thick golden skin as the top grade, it can clear heat and relieve summer heat.
How to make soup delicious? Generally, it is better to simmer soup in a pot or casserole, and it should be simmered slowly. It will taste better after a long time!
Is it better to cook soup in a pressure cooker or a rice cooker? Pressure cooker, of course!
High pressure makes stewing easier.
Old duck soup is better, or winter melon soup, or winter melon old duck soup? Old duck soup. The content of winter melon soup is a bit simple. I don't know if I haven't eaten old duck soup with melon.
Remember to adopt it.
How to stew duck soup? Cut the duck into pieces, blanch it and fry it with sesame oil.
There is no water, only stewed beer.
Or use low-alcohol rice wine, yellow wine, and add some water to stew.
Is Qiaotou old duck soup better than Mao Ge old duck soup? It should be Mao Ge. I saw Mao Ge everywhere in Chengdu, but I didn't see the bridge. I hope it can be adopted. Thank you.