Sasanqua Jade Bamboo Old Duck Soup
Basic Characteristics Nourish yin and clear tonic. Yin deficiency symptoms, such as kidney yang insufficiency of intestinal dryness constipation, or lung yang insufficiency of dry cough labor heat, or stomach yin insufficiency of thirst and drink annoying dryness. It is also used for those who are weak after illness or diabetes.
Basic ingredients: 1 old duck (about 600 grams), 60 grams of Radix Panax Ginseng, 60 grams of Rhizoma Polygonati Odorati, 2 slices of ginger.
Methods
(1) Northern ginseng, jade bamboo clean, old duck clean, chopped pieces.
(2) put all the ingredients into the pot, add the right amount of water, martial arts boiled, boiled 2 hours, seasoning for use.
Description
This soup is a common tonic soup. Soup in the northern ginseng sweet and cold, function of nourishing yin and clear lungs, nourish the stomach and promote the production of fluids, in addition to the deficiency of heat; bamboo sweet and cold, the texture of more liquid, have the role of nourishing yin and dryness, the two together nourishing yin power. Duck has nourishing yin and blood, as the saying goes, "young duck moisturizes poison, old duck nourishes yin," used for tonic, therapeutic, more than the use of old duck, "Materia Medica" also believes that the duck "eating yin deficiency is not see dry, yin deficiency is also not see cold". Ginger stomach and can remove the duck fishy. Combined into a soup, nourishing Yin Qingrun, to remove the disease and make up for the deficiency.
Note
(1) This soup is not suitable for people with fever or phlegm dampness.
(2) When choosing old duck, the one with hard throat (trachea) is better.
(3) Mallard duck, also known as water duck, in addition to nourishing yin and tonic effect, but also can be used to calm the stomach and eliminate food, water gas, detoxification, treatment of wind disease, can also be used.
How to cook duck soup?
Duck meat is sweet and salty and calm in nature, nourishing yin and stomach, diuretic effect of swelling, treatment of consumptive fever, bone vapor, cough, edema, pediatric eclampsia, head sores and swellings, etc., white hair, black bone, is considered to be a tonic for the saint's medicine of the deficiency. However, intestinal wind swelling, blood can not eat, the general public should not eat, or stagnant gas, slippery bowel: weak spleen and stomach, diarrhea, foot, spleen bloating, and post-surgery recovery period, wounds are not healed, physical strength is not restored at the time should not eat duck. Kelp is a very high nutritional value of vegetables, Chinese medicine called kombu. According to Chinese medicine, kelp is salty and cold in nature and has the effect of softening and dispersing knots, eliminating phlegm and asthma, promoting diuresis, reducing fat and lowering blood pressure, etc. Therefore, eating kelp is very beneficial to your health. This soup has a combination of duck and kelp, the flavor is really fresh on the fresh, and the sweetness of corn, very good, clear soup and not greasy, very delicious! Ingredients main ingredients duck 600g kelp 200g fresh corn 200g auxiliary oil moderate salt moderate beer 1 can of mushroom essence moderate white pepper moderate step 1. duck head and feet 2. duck chopped into small pieces, ready beer, ginger, kelp, corn 3. pot less oil, hot under the duck pieces stir fry until water discoloration 4. pour a small amount of beer, stir fry until the beer evaporates into less 5. duck meat into the crockpot, put into the section of the sweet corn and kelp, ginger and sweet corn, and put into the section of the sweet corn. Sweet corn and kelp, ginger 6. into the remaining beer, add cool water did not exceed the ingredients 7. soup open skimming foam, add salt, pepper moderate stew one to one and a half hours, and finally add mushroom essence moderate, out of the pot
Duck soup practice compilation Duck soup how to do delicious
The old duck soup of course have to choose the old duck, so that it is easier to get rid of the fishy duck flavor, I here choose the duck age of one year I used a year old duck here; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size of the different soaking time should be different, because this dish is the main flavoring materials, so the requirements will be relatively high.
Ingredients: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.
Production:
1, the old duck playing clean, take out the viscera after cutting; sour radish water rinse after slicing, ginger patting to be used.
2, the duck pieces into the dry pan stir-fry, until the water vapor collection can be (no additional oil).
3, the water boiled and poured into the fried duck, radish, add the prepared ginger, pepper.
Some of the classic practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.
How to make old duck soup?
There are many ways to make old duck soup, there are winter melon old duck soup, barley and green bean old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, cucumber old duck soup and so on, and its practice is quite a lot. Below we introduce the next several kinds of old duck soup practice:
First, the old duck soup common practice
The old duck soup of course, you have to choose the old duck, so that it is easier to get rid of the duck fishy flavor, I choose here is the age of the duck for more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size of the different soaking time should be a difference, because it is the main seasoning material of the dish, so the requirements will be higher. The reason for this is that it is the main flavoring material of this dish, so the requirements will be relatively high.
Ingredients: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.
Production:
1, the old duck playing clean, take out the viscera after cutting; sour radish water rinse after slicing, ginger shot to be used.
2, the duck pieces into the dry pan stir-fry, until the water vapor collection can be (no additional oil).
3, the water boiled and poured into the fried duck, radish, add the prepared ginger, pepper.
Some of the classic practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.
Second, Job's tears mung bean old duck soup
Ingredients:
Job's tears 38 grams of mung beans 38 grams of Pericarpium Citrioderma 2 pieces
1 old duck 12 bowls of fresh water Salt to suit
Old duck soup
1 old duck to remove the viscera, cut in half, cut the tail of the duck, wash, blanch.
2 Pericarp softened with water, scrape off the pith. Other materials washed.
3 Boil water, put all kinds of materials into the pot, cook with high heat for 20 minutes, and then switch to a small fire simmering for 2 hours, under the salt to taste, you can drink.
Functions: This soup is summer heat, heat, spleen and internal organs.
Three: winter melon old duck soup
Six people portion of the old duck soup practice: a peel, that is, a complete piece of fruit peeled off a piece of skin portion. With a dip in water, the peel on the reverse side of the white stuff with a knife to gently scrape away. Three slices of ginger, such as the size of a dollar coin, barley 15 grains. Wash one old duck, remove the entrails, head and *** ten toenails. (If the duck is too thin, not much meat, you can consider putting half a catty of lean pork) winter melon a catty, clean, remove the core, do not remove the skin, because the skin is under the fire, cut into about two mahjong tiles big it, anyway, do not cut too thin, because the winter melon it is, it is easy to boil rotten. Good,, began,, watch out yo.
Duck, ginger, Job's tears, peel a piece thrown into the pot (re-emphasize, the Cantonese soup pot, that is, tile pot), put water, cover the duck surface.
Turn on the fire,, after the water boils, the floating white bubbles, duck oil, blood and other impurities gently fished away, it is important to note that these impurities will only be in the water to open half a minute or so when floating, if you wait for the water to open too long, the impurities will be completely boiled into the soup, when the soup will be very ugly.
Turn off to medium-low heat, boil one hour and forty-five minutes when the winter melon into the pot, open high heat, when the water is open to fish away the duck oil, and then boil one hour and fifteen minutes to six bowls of water, good, put salt, hey, success.
Four: sour radish stewed old duck soup
Main ingredients: an old duck about 3 to 4 pounds (I used 3 pounds 3 two), pickled sour radish 300 grams, a large piece of ginger, green onion bunch, 50 grams of cooking wine, pepper more than 10 grains, chemical good lard 70 grams, 6 grams of pepper, 10 grams of chicken essence, monosodium glutamate (MSG) 5 grams of salt to the right amount.
The practice of old duck soup: 1, duck cut into boiling water blanch with water, wash, pickled carrots cut thin slices of slightly washed, ginger beat loose, onion knot
2, the lard in the pot melted open and burned, burst incense ginger, onion, pepper, under the duck pieces stir-fried, pot of water gradually drying cooking wine, and then under the pickled carrots put into the stir-fried again
3, in the crock pot to add more than the duck pieces of water (I still use), the original pot because of convenience, and the fire is very high, the water is very hot. The original pot because of convenience), large fire boil skimming foam, transferred to the casserole, small fire about 80 minutes, stewed until the duck meat rotten cooked poi soft, under the chicken essence, monosodium glutamate, pepper seasoning can be eaten.
Five, cucumber old duck soup
Ingredients: old cucumber a (about one point five kilograms), the old duck a (about one point two kilograms), the kernel of jujubes twelve, a tablespoon of peanut oil, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls
The old duck soup practice
(1) the old cucumber with the skin cleaned, longitudinal slice, remove the capsule and the seed, cut the long section
(2) old duck? Clean, remove the skin in addition to internal organs, into the hot frying pan frying until burnt
(3) boiling water, under the melon, duck and jujubes, high-fire boiling, change to medium fire boil for three hours, seasoned with salt can be.
Note:
(1) This soup tastes sweet, can remove stagnation
(2) Duck meat can be picked out, dipped in soy sauce to eat
(3) cucumber should be trimmed off the head and tail, in order to be free of bitterness; in order to stout, skin color golden ......
The simplest stewed duck soup how to do delicious
1. Wash the duck meat and cut into pieces, duck gizzard cut open to remove the skin and debris, wash and cut into 4 pieces, ginger pieces pat broken to be used.
2. soup pot on a high flame, down into the lard hot, into the duck, liver, scallion white, ginger, stir fry for 5 minutes, to be duck into a golden brown, cooking wine, into the fine salt with a spoon to promote, stir fry for 5 minutes, from the pot into the casserole.
3. sand pot on the micro-fire, put 750 grams of water, stew for 3 hours, and then put monosodium glutamate can be completed.
How to cook duck soup
1. Duck meat clean, soak clean blood.
2. Ginger slices.
3. Sit in a pot of water to boil.
4. Nao duck pieces.
5. Fish out the duck pieces.
6. Another pot, the pot sat in water, under the duck pieces of Nao good, ginger slices.
7. Cover the pot with a lid, medium heat to boil, turn the heat to simmer for 30 minutes.
8. Time to, soup stew, add salt to taste, you can.
Stewed duck soup, stewed duck soup how to do delicious, stewed duck soup home cooking
Ingredients
Main ingredients
Dry cauliflower
100g
Black fungus
100g
Duck leg
400g
Side dishes
Salt
Moderate
Pepper
Moderate
Rock sugar
Moderate
Yellow wine
Moderate
Green garlic
Moderate
Star anise
Moderate
Red jujubes
2 pcs
Carrot
2 pcs
Duck side leg
400g
Sides
Salt p>
2 roots
Steps
1. black fungus soaked, cleaned and cut off the root, standby
2. sit in a pot of water, add pepper grains
3. add star anise, rock sugar
4. add yellow wine
5. add yellow wine
6. add salt and red jujubes
7. blanch the Duck put in, high heat boil, turn to medium heat simmer, simmer until the meat is crispy, turn off the fire. Standby
8. Soak and cleaned cauliflower cut two knives, carrots clean, cut small hobbies
9. Duck soup into the pot, add cauliflower, high heat boil, turn the small fire stew
10. Cauliflower stewed to about the same time, add carrots, cover and then stewed carrots stewed soft, pour the black fungus
11. Fire burn for a few moments
12. Add green garlic grains, cover, turn off the fire
How to stew duck soup
The practice of the old duck soup is a lot of, there are old duck soup with winter melon, barley green bean old duck soup, sour radish stewed old duck soup, old duck soup with ham and pepper, cucumber, old duck soup, and so on, and its practice is quite a lot. Here we introduce the next several old duck soup practices:
The simplest way to make:
Duck washed with boiling water in addition to fishy, boiling water with two slices of ginger and two raw onions better. And then another water into the duck, the purchase of the old duck soup ingredients into the pot together with the stew, high heat boil, small fire stewed duck stew can be eaten. (The Xiangan one old duck soup stew is very good, the flavor is very pure unlike other brands of old duck soup flavoring MSG heavy)
A, old duck soup common practice
Old duck soup of course, you have to choose the old duck, so it is easier to get rid of the fishy smell of the duck, I here choose the duck age of more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size different soak the time should also be different, because it is a good idea to use a good old duck soup. The time should also be different, because this dish is the main flavoring material, so the requirements will be higher.
Ingredients: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.
Production:
1, the old duck playing clean, take out the viscera after cutting; sour radish water rinse after slicing, ginger patting to be used.
2, the duck pieces into the dry pan stir-fry, until the water vapor collection can be (no additional oil).
3, the water boiled and poured into the fried duck, radish, add the prepared ginger, pepper.
Some of the classic practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.
Second, Job's tears and green beans old duck soup
Ingredients:
Job's tears ..................38 grams green beans ..................38 grams Pericarp ......... .........2 slices
Old duck ..................1 only Water ..................12 bowl Salt ......... ............ moderate
Old Duck Soup Practice
1 Old duck to remove internal organs, cut in half, cut off the duck tail, wash, blanch.
2 Pericarp softened with water, scrape off the pith. Other materials washed.
3 Boil water, put all kinds of materials into the pot, cook with high heat for 20 minutes, and then switch to a small fire simmering for 2 hours, under the salt to taste, you can drink.
Functions: This soup is summer heat, heat, spleen and internal organs.
Three: winter melon old duck soup
Six people portion of the old duck soup practice: a peel, that is, a complete piece of fruit peeled off a piece of skin portion. With a dip in water, the peel on the reverse side of the white stuff with a knife to gently scrape away. Three slices of ginger, such as the size of a dollar coin, barley 15 grains. Wash one old duck, remove the entrails, head and *** ten toenails. (If the duck is too thin, not much meat, you can consider putting half a catty of lean pork) winter melon a catty, clean, remove the core, do not remove the skin, because the skin is under the fire, cut into about two mahjong tiles big it, anyway, do not cut too thin, because the winter melon it is, it is easy to boil rotten. Good,, began,, watch out yo.
Duck, ginger, Job's tears, peel a piece thrown into the pot (re-emphasize, the Cantonese soup pot, that is, tile pot), put water, cover the duck surface.
Turn on the fire,, after the water boils, the floating white bubbles, duck oil, blood and other impurities gently fished away, it is important to note that these impurities will only be in the water to open half a minute or so when floating, if you wait for the water to open too long, the impurities will be completely boiled into the soup, when the soup will be very ugly.
Turn off to medium-low heat, boil one hour and forty-five minutes when the winter melon into the pot, open high heat, when the water is open to fish away the duck oil, and then boil one hour and fifteen minutes to six bowls of water, good, put salt, hey, success.
Four: sour radish stewed old duck soup
Main ingredients: an old duck about 3 to 4 pounds (I used 3 pounds 3 two), pickled sour radish 300 grams, a large piece of ginger, green onion bunch, 50 grams of cooking wine, pepper more than 10 grains, chemical good lard 70 grams, 6 grams of pepper, 10 grams of chicken essence, monosodium glutamate (MSG) 5 grams of salt to the right amount.
The practice of old duck soup: 1, duck cut into boiling water blanch with water to wash, pickled carrots cut thin slices of slightly washed, ginger beat loose, onion knot
2, lard in the pot melt hot, burst incense ginger, onion, peppercorns, under the duck pieces stir-fried, pot of water gradually dry cooking wine, and then under the pickled carrots put into the stir-fried again
3, in the crock pot to add more than the duck pieces of water (I still use), the original pot because of convenience, the fire is very hot, and then the water is not very hot. The original pot because of convenience), large fire boil skimming foam, transferred to the casserole, small fire about 80 minutes, stewed until the duck meat rotten cooked poi soft, under the chicken essence, monosodium glutamate, pepper seasoning can be eaten.
Five, cucumber old duck soup
Ingredients: old cucumber a (about one point five kilograms), an old duck (about one point two kilograms), the nucleus of the red dates twelve, peanut oil a tablespoon, a teaspoon of salt, soya ......
Duck stew what how to stew delicious
Bamboo Fungus Old Duck Soup
Ingredients: 30 grams of bamboo fungus, 10 grams of goji berries, 5 grams of astragalus, 1 duck leg, salt, water.
The practice of bamboo fungus old duck soup
1, duck legs cut into pieces and then soaked in water for 30 minutes and then fished out to control the dry standby.
2, cut off the roots of bamboo fungus and use warm water to robe for a minute and then fish out and spare.
3, add water to the pot into the duck legs, wolfberries, astragalus, and then medium heat boil to small fire stew 20 minutes.
4, open the lid to skim the surface of the soup on the floating foam, put the bamboo fungus to continue to stew for 10 minutes, and finally turn off the heat and put salt to taste.
Bamboo Fungus: Bamboo Fungus is a valuable edible fungus, historically listed as "Palace Tribute", and in recent times as a national feast dish bamboo fungus, but also a good therapeutic food, its nutrition and its richness. Bamboo fungus has the effects of nourishing and strengthening the body, benefiting the qi and brain, tranquilizing the mind and body, replenishing the qi and nourishing the yin, moistening the lungs and relieving coughs, and clearing away heat and moisturizing the body. Bamboo fungus can protect the liver and reduce the accumulation of fat in the abdominal wall, which is commonly known as "scraping oil".
Lycium barbarum: wolfberry is commonly used nutritional tonic good, since ancient times is nourishing and nourishing people on the top grade, there are delayed aging and anti-aging effect, wolfberry in the vitamin C content than oranges, beta-carotene content is higher than carrots, as a dual-use medicine and food, a good tonic. Lycium barbarum is also a good medicine for supporting the right and solidifying the root, generating essence and tonifying the marrow, nourishing yin and tonifying the kidney, benefiting the qi and tranquillizing the spirit, strengthening the body and slowing down the aging of the good medicine for chronic hepatitis, central retinitis, optic nerve atrophy and other therapeutic effects, anti-tumor, hepatoprotective, antihypertensive, and the aging of old people with organ decline of aging diseases have a very strong role in the improvement of the disease.
The practice of winter melon old duck soup:
Main ingredients: 1 duck
Accessories: 1 piece of winter melon, jujube (dry) 1, astragalus 1 small handful, 1 yam
Seasoning: salt, ginger, garlic, wolfberry, pepper
The practice of winter melon old duck soup
1. Duck washed and cut into large pieces, rack the pot of boiling water, the duck into the pieces <
2. Cook the bleeding duck pieces blanched and drained
3. Add the right amount of oil in the pot, down into the ginger and onion stir-fry
4. Stir-frying the aroma and add the blanched duck pieces and stir-fry
5. Duck slightly stir-frying the oil and add the right amount of water and a few Chinese wolfberries, jujubes, astragalus, Huayan
6. Boil over a high flame and then boil over a moderate flame
6. Thirty minutes
7. To duck eight mature when adding cut into the size of the winter melon pieces
8. Cook for another ten minutes after adding salt and pepper to taste
9. Cooked winter melon pieces layer translucent, and duck soup flavor
Cooking Tips
1, the best selection of duck hemp duck, so that the ducks are small and not greasy.
2, before making soup, the duck cut into medium-sized pieces to blanch.
3, because the duck's subcutaneous fat are relatively thick, the duck beforehand to stir-fry a bit to let it out of the oil.
4, sautéed duck meat, add the appropriate amount of water, boil after the fire slowly boiled on thirty minutes.
5, when the duck meat is eight minutes cooked when the cut into pieces of winter melon into the winter melon cooked into a translucent shape can be seasoned and eaten.