Nanjing salted duck has a long history and accumulated rich production experience. Duck skin is white and tender, fat but not greasy, fragrant and delicious, with the characteristics of fragrance, crisp and tender. Before and after the Mid-Autumn Festival, the salted duck made in the blooming season of osmanthus has the best color and taste, and it is called osmanthus duck.
Salted duck can best reflect the original taste of duck, and the way to do it is to return to nature, filter greasy food, drive away foul smell, keep it delicious and stay fat and tender. Eating salted duck often can also resist inflammation, reduce swelling and resist aging, which is especially suitable for patients with cardiovascular diseases.
nutritive value
The protein content of salted duck duck meat is16%-25%, and the fat is 6%-7.5%. It is a high-protein and low-fat food with comprehensive amino acids. Besides, it also contains calcium, phosphorus, iron, thiamine, xanthic acid, nicotinic acid, VA, VD, VE and so on, which is very beneficial to human body.
Salted duck is very suitable for people who are weak and tired, because duck meat can play a role in enriching blood. Its dietotherapy effect is also obvious, especially for women with dry skin, who can often drink some duck soup. The osmanthus duck soup, not only has the elegant fragrance of osmanthus, but also has the delicious mellow duck meat, which can whiten the skin, preserve health and moisten dryness, and promote the production of body fluid.
Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. ?
In addition, duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature, cold in nature, sweet and salty in taste, which makes up for the deficiency. Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote water circulation, nourish the stomach and produce fluid, relieve cough and self-alarm, and eliminate snail accumulation. Most people are suitable for eating, especially patients with body heat, excessive internal heat, weakness, anorexia, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy. ?
foodstuff
Ingredients: duck 1 piece
Accessories: pepper 1 teaspoon, star anise 3, ginger 1 block, dried tangerine peel 1 block, crude salt100g?
method of work
1, clean the duck, and remove the neck and duck head.
2. Prepare coarse salt, pepper and star anise, wash ginger and pat it away; Dried tangerine peel is ready.
3. Put the coarse salt, pepper and half horn into the pot, stir-fry the fragrance slowly with low fire, and stir-fry until the sea salt is a little brown.
4. Add ginger and dried tangerine peel, put the duck into the pot, and then evenly spread the seasoning such as sea salt on the duck. This process is still with a small fire.
5. Apply it several times, add boiling water and bring it to a boil.
6. Turn to low heat and cook for about 45 minutes. Turn the duck over in the middle for better taste.
7. Insert chopsticks into the hardest place in the middle. If you can insert them easily, the duck will be cooked.
8, turn off the fire, soak the duck in the soup, the longer the soaking time, the duck will taste, and similarly, the duck must change its posture.
9. Take out the duck and drain it.
10. Cut the duck into pieces and serve it on a plate.
Tips
Ducks should weigh two or three pounds, neither too tender nor too old. It is good to remember that the ratio of salt to water is 1: 10. If the duck can be completely immersed in water, it is not necessary to help the duck to turn over frequently.