Autumn is suitable to eat some big fish and meat and other nourishing things, because the old generation has a saying is "stick autumn fat", because in the summer, many people have a poor appetite, so it will be slowly wasting, in the fall, many people will start to make up for the body, in order to better over the fall and winter to do the pavement.
Every year in the fall, it is the best season to eat duck, duck is the water poultry, eat is not easy to fire, duck meat has a variety of ways to eat, fried, stew and so on, my family always like to stew, especially to come to an old duck, a pot of stewed duck soup, duck in the fall is not warm and not hot, but there is a very good effect of nourishment, in the supplemental nutrients at the same time is not easy to get on fire. What's more, it can also be combined with other nourishing and moisturizing ingredients, that is delicious and nutritious, is a kind of food for both young and old.
However, many people do not love to drink duck soup, mainly duck meat fishy especially heavy, especially with duck to stew soup, stewed duck soup, remember "3 put 3 do not put" trick, duck soup aroma flavor positive, no fishy.
For many people, may only know to duck fishy only know how to put ginger and wine, in addition to adding ginger and wine, to fishy the best ingredients but also to add perilla, perilla comes with a smoky flavor, and duck together, duck and perilla smoky flavor fusion with each other, especially fragrant, from you to make the duck not fishy. Perilla is not suitable for a long time, so it is best to wait until the duck soup is almost ready to put in, wash the perilla, it is best to cut 1-2 knives, so that the perilla is particularly fragrant, conducive to the perilla flavor better integrated into the duck meat, if the perilla into the pot to cook for too long, then the smoky flavor is cooked off, and thus it is not fragrant.
Old duck stew is a very classic and good soup, many people simmering old duck soup or very much like to use sour radish with simmering, plus sour radish and it stew, is able to maximize its freshness, and so simmering out of the soup is also very fresh and delicious, but also be able to make the soup more delicious. Stewing old duck soup pot to choose, casserole is the best, so that the taste of the simmered soup will be the more fresh and mellow. Poor appetite, you can use sour radish stewed duck soup, this soup taste is also very unique, and the flavor is also very colorful and tasty, but also very appetizing a soup.
Ginger is a relatively common condiment in life, most people in the cooking time will add some ginger to help deodorize the flavor, do duck soup, ginger to put some more, this is because ginger contains curcumin, ginger enol and other ingredients, ginger can be "removed" all the other flavors, not only in addition to the fishy, and Duck meat is cold, put more ginger can also remove the coldness of duck meat, so only with the old ginger stew can be very good to completely suppress the fishy flavor of duck meat, ginger is not only for the duck soup can give the meat to deodorize, but also to increase the aroma.
Many people put a variety of seasonings when stewing duck soup, if the spices put more than one, not only is the soup strong medicinal flavor, in order to figure out the convenience, directly buy packets of five spice powder, and then use these five spice powder to cover the fishy taste, these are y processed spices, although it is very time-saving to use them, none of them are suitable for stewing duck, but in the soup, in turn, it will destroy the flavor of the duck, so that the duck meat becomes unpalatable.
Stew and soup, put a little bit of seasoning can be fresh but also to these meats to fishy, but the flavor of anise is relatively heavy, stewed duck soup, if put, stewed duck soup, the process will stimulate the protein reaction in the duck, do out of the duck soup is not only soup color black, and also destroy the fresh taste of the duck soup, and can not play the role of fishy aroma, so when stewing duck soup, these spices are the best! Do not put, otherwise the fishy taste is also the more stewed flavor.