Kelp stew duck drip practice
Course and effect: diabetes recipes health care recipes
Main ingredient: 1500 grams of net duck.
The ingredients: 400 grams of net kelp.
Seasoning: 4 grams of refined salt, 10 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 15 grams of ginger, 2 grams of pepper, 2 grams of pepper, 15 grams of green onion.
Production:
Duck chopped into small pieces, kelp cut into squares, duck and kelp with boiling water once, add water to boil, beat off the floating end, add the end of the onion, ginger, cooking wine, pepper, pepper with medium heat will be stewed duck, and then add refined salt, monosodium glutamate seasoning, out of the pot on the plate.
Features: duck meat fragrant rotten, off the bone easy to eat, seaweed tender.
Casserole stewed duck drops practice
Casserole stewed duck raw materials: month Ba duck 1, taro 400 grams, refined salt, cooking wine, green onion, ginger pieces of the appropriate amount.
Practice:
1. Duck wash, take out the viscera, chopped into pieces, scalded with boiling water for spare.
2. casserole put on the fire, add water [500 grams, and then into the duck pieces, shallots, ginger slices boiling, skimming foam, stewed over low heat eight mature, into the taro boiled over 3 minutes drop, continue to boil, and then stewed over low heat for 30 minutes, so that the duck pieces, taro crispy, add refined salt, monosodium glutamate, cooking wine that is salty.
Casserole stewed duck features: soup clear flavor fresh, taro crispy.
Watermelon and scallop duck stew
Cuisine and effects: edema recipes diuretic recipes nourishing the body recipes nourishing recipes Craft: stew
Watermelon and scallop duck duck stew
Watermelon and scallop duck stew
Watermelon and scallop duck stew
Watermelon and scallop duck stew
Accessories: dried scallop 50 grams, Chenpi 5 grams
Seasoning: 8 grams of ginger, 5 grams of salt.
Winter melon scallop stewed duck drops practice:
1. the duck slaughtered and washed, wiped off the water, chopped off the duck tail (can be free of shame), cut into two sides, respectively, with a teaspoon of wine coated with the duck belly;
2. winter melon pith and seeds, with the skin washed, cut into half-inch squares;
3. will be scallop (dried scallop) with clean water to wash the tearing of thin strips;
4. Pericarp softened with water;
5. take the stew pot, first into the cold water to soak through the surface of the stew, add salt to mix, cover the lid, into the pot of boiling water, the lid, the first large fire stew about 10 minutes, that is, change to a slow fire stew for about three hours or so, seasoning, the original pot for use.
Food Compatibility
Chen Pi: Chen Pi should not be used with half-summer, nanxing; should not be used with warm, hot and dry medicine.
Sour radish and horseshoe stewed duck drop practice
Cuisine and Efficacy: Sichuan cuisine oedema recipes nourishing yin recipes spleen appetizing recipes
Flavor: salty taste Craft: the original stew
Main ingredient: 1250 grams of duck
Auxiliary Ingredients: radish 200 grams, 100 grams of water chestnuts
Seasoning: 15 grams of salt, 10 grams of ginger, 2 grams of monosodium glutamate (MSG), cooking wine 25g
1. first wash the duckling, with salt, cooking wine flavor 20 minutes;
2. sour radish cut into strips;
3. horseshoe peeled and peeled into a rounded shape to be used;
4. pot of soup with salt, monosodium glutamate (MSG), cooking wine, ginger seasoning;
5. put duckling, sour radish and cook to the duck meat when the aroma of the hooves, cook until the duck meat softly cooked is ready. Duck meat is soft and cooked when it is ready.
Sour radish and horseshoe stewed duck tips:
1. duck should be washed to prevent the soup color is not white;
2. add the horseshoe should not be cooked for a long time, in order to prevent the horseshoe is too soft;
3. radish used in the dish for the pickled sour radish.
Small tips - health tips:
1. Duck meat is sweet and salty in taste and flat in nature, which can nourish yin, nourish the stomach, and promote water retention;
2. It can reduce the symptoms of consumption fever, bone vapor, cough, and oedema;
3. With the sour radish and horseshoes, it is a nutritious dish that is rich in nutrients and powerful in nourishing the spleen and the complexion.
Tips - Food Compatibility:
Radish: radish should not be eaten with ginseng, American ginseng.
Golden needle fungus stewed duck drop practice
Effects and functions: blood, nourishing Yin, increase physical strength, anti-aging.
Raw materials:
Half a duck, half a taels of golden needles, fungus, mushrooms, one or two vermicelli, four dates to remove the core, tofu foam 2 taels, a few slices of ginger, green onions, 2, vegetables in moderation. Oyster sauce, pepper, sugar, salt, sesame oil, soy sauce, dark soy sauce, moderate amount.
Practice
1. Soften and cut the vermicelli. Add ? tsp corn starch, ? tsp sugar, 1 tsp oil and mix well. Stir-fry the vegetables and set aside.
2. Wash and drain duck, coat meat and skin with wine, salt and dark soy sauce, and marinate for 20 minutes.
3. frying pan oil under the duck burst until the duck skin golden brown shovel up. The oil in the wok, stir-fried ginger, onion, under the golden needles, fungus slightly stir-fried, add 1 tbsp of wine, add red dates pockets, under the oyster sauce, soy sauce, soy sauce, sesame oil, pepper, sugar, salt, water and the duck to boil, slow simmering for half an hour. Add mushrooms and simmer for another 15 minutes until the duck is rotten. Remove the duck, add the vermicelli and tofu puffs and simmer for another 5 minutes.
4. Put the vegetables in the pot and put on a plate. Duck cut into pieces on the gold needle of each ingredient to cook the boiling juice, add water precipitation, oyster sauce thickening, pour on the duck.
Garlic stewed duck drops
Raw materials: one garlic, ginger, green onions, pepper, fine salt, monosodium glutamate, fat duck 1.
Seasoning:
Practice:
1. Garlic (preferably garlic) peeled and washed, ginger washed and patted, fresh green onions tied into a small handle spare.
2. will be fat duck slaughter, pull hair, remove viscera, clean in the aluminum pot, water to just submerged duck as well. Set on the fire stewing, cooking to almost open, skimming foam. When boiling, add ginger and pepper. When the duck stewed under the garlic, green onions, and then stewed for half an hour, fishing out ginger, green onions, under the salt, monosodium glutamate that is.
Characteristics: duck cooked but not rotten, taste fresh and fragrant, rich in nutrition, suitable for the elderly to eat.