Chinese Food
Nourishing duck soup
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Nutrition - duck meat tastes sweet and slightly salty. It is cold in nature. It enters the spleen, stomach, lung and kidney channels. It has the functions of clearing away heat and detoxification, nourishing yin and reducing fire, hemostasis and dysentery, and nourishing. The nutritional and medicinal value of duck meat has always been respected by people. Its accessories duck blood, duck liver, duck gall and duck egg white also have medicinal value. Duck meat contains protein, fat, carbohydrate, various vitamins and minerals, etc. people often eat it not only to supplement various nutrients necessary for the human body, but also to dispel the heat in the summer, keep fit and strengthen the body. It is more suitable for people who are weak and have many diseases. People who know how to maintain their lives like to drink a bowl of soup made of duck in strict winter.
Cooking ingredients
Cooking Steps
Step1:Wash the duck and cut it into large pieces; put the duck meat into a cold water pot. Boil it over high heat. When there is a lot of froth, remove the duck meat. Wash it with warm water.
Step2:Chinese yam peeled and cut into hob pieces; Ginkgo peeled and peeled. After soaking in water, remove the thin skin; lotus seeds peeled and cut into large pieces of ginger for standby.
Step3:Don't put oil in the frying pan. Stir fry the duck until the water content of the duck is dry. Smell the fishy smell of no duck. Turn off the fire and let it out.
Step4:Put the fried duck pieces and all the materials except yam into the stew pot. Pour in the water but not the materials. Boil in high heat. Stew in low heat for about one hour. Then put in yam pieces and continue to stew for half an hour. Add salt to taste before leaving the pot.
Cooking tips:1. Duck soup must be duck soup. It's easier to get rid of the fishy smell of duck. Generally speaking, the age of duck is more than one year. 2. Stir fry the duck in a frying pan without oil. Stir fry the duck oil. This will not only make the soup not greasy, but also remove the fishy smell of the duck. 3. Ducks have more oil. After cooking, skim off the cooking duck oil. It will make the soup more transparent and refreshing. 4. Old duck soup can also choose sour radish, orange peel, white fruit, papaya, fresh bamboo shoots and so on. The flavor is different. There are skills in making delicious dishes.
