Unconsciously, the fall is here, so people have to lament the time can be really fast ah. We all know that the fall is particularly dry, many people will choose to make some soup in the fall, in fact, drinking soup is also a lot of attention, each season has each season to drink soup, today I will give you a particularly suitable for autumn soup: white fruit stewed old duck soup.
White fruit stewed old duck soup, is a delicacy. It is also a traditional nourishing dishes, using Guilin specialty white fruit, old duck cut into pieces, ham slices and various ingredients, into the stew pot on the cage fire steamed into. Characterized by the duck meat, tender white fruit, soup clear flavor, with nourishing, moistening the lungs and qi function.
See here, I believe that many friends and small make up the same can not help but drool it, then today I also want to teach the practice of white fruit stewed old duck soup, so that friends at home can also be done, do not have to look forward to the characteristics of Guangxi Guilin.
Autumn drink: white fruit stewed old duck soup, Guangxi Guilin characteristics, learn to do at home.
Bai Guo Stewed Duck Soup
Ingredients:
1 duck meat (about 1000 grams), 250 grams of Bai Guo, 30 grams of peel, 30 grams of ginger, 30 grams of green onion, 3 tablespoons of cooking wine, 1 tablespoon of salt, 1/2 tablespoon of monosodium glutamate (MSG), 1/3 tablespoon of pepper, 1250 grams of second soup.
Practice:
1. Preparation steps, the shell of the white fruit knocked off, in boiling water for a few minutes and then fished out, peeled off the red coat, remove the inside of the green shoots, ready to wait for the use. It is important to note here that the green shoots inside the white fruit must be removed, as they are poisonous. The peel can be soaked in warm water to remove the astringent flavor.
2. Duck meat chopped into small pieces, blanching. Blanching, also known in many places as this step "flying water", is the initial processing of raw materials in a pot of boiling water heated to half-cooked or fully cooked, removed for further cooking or seasoning. It is an indispensable process in cooking, especially cold dishes. Many people do not do this step, in fact, this step is quite important, not only can reduce the time of soup, but also able to remove a certain amount of fishy meat flavor. In fact, you can also add some ginger and green onion knots when blanching, which can better remove the fishy flavor.
3. Take the soup casserole, put a variety of main ingredients, add cooking wine, inject two soup, high-fire boil, turn the fire boil 2 hours to duck meat crispy. Many people in the soup with the ordinary pot, in fact, here the best choice of casserole, many people may ask what are the benefits of using casserole soup? In fact, the benefits are really many, first of all, the thermal conductivity of the casserole is poor, therefore, it will not paste the pot, suitable for stewing some of the more difficult to get the flavor of the food or medicines, to make the soup even more so. At the same time, the casserole is generally made of soil, will not have a chemical reaction with the nutrients in the food, to ensure that the original flavor of the food, as well as, casserole soup is generally slowly simmered over low heat, while other pots can not be simmered for a long time, we all know that the longer the simmering time, the soup will be more tasty and nutritious.
4. Seasoning, boiling on a high flame, the original pot on the table. You can also add red dates according to your own preferences, tastes ah, ham ah, soy ah and so on ingredients.
Looking at the above steps and matters needing attention, I believe that many friends would like to try it, this one soup is really delicious and delicious it. Is there still a friend who is not too good at it? Welcome to leave a comment below, you have any good food can also leave a comment below, and everyone to share oh. Friends who like the food I share, remember to pay attention to Oh, I will recommend a lot of food to everyone, let's do a happy foodie bar