Chinese Food
Braised duck with radish
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The sky is clear and the climate is dry in autumn. It is easy to hurt the lungs. Therefore, the diet in autumn is based on the principle of moistening the lungs and clearing away heat. The basic method of health preservation in autumn is to eat more soft food such as white radish, lily, tremella, lotus root, and autumn pear, so as to benefit the stomach, promote fluid production, nourish yin and moisten the lungs, and protect our lungs through diet therapy. White radish, which can clear the lung and moisten the throat, is often used in the diet therapy of traditional Chinese medicine. As the saying goes, harvest radish in autumn. The doctor has sleeved his hands. white radish has the functions of reducing Qi and eating, removing phlegm and moistening the lung, detoxifying and promoting fluid production. Radish contains a large number of dietary fiber and rich amylase and other digestive enzymes, which can effectively promote the digestion and absorption of food. Duck has always been the best food on the table. Ducks eat mostly aquatic food, so its meat tastes sweet and cold. It goes into the lung, stomach and kidney channels. It has the functions of nourishing, nourishing stomach and kidney. It is especially suitable for people with heat in the body. It can eliminate the discomfort brought by heat. Duck meat has moderate fat content. No
Cooking ingredients
Cooking Steps
Step1:Prepare raw material
Step2:Duck in cold water. Blanch and cook for a while, then remove for later use
Step3:Put a little oil in the pan and stir fry with sugar
Step4:Stir fry the lollipop until it's completely melted, and turn it into brown bubbles
Step5:Stir fry the boiled duck. Stir slowly over low heat until part of the fat in the duck meat is stir fried
Step6:Add a little white wine and ginger slices and continue to stir fry
Step7:Stir fry for a few times, then pour into the boiling water without raw materials
Step8:Put in the prepared radish pieces, shallots and steel balls with all the seasonings to cook together
Step9:Boil in high heat, and then turn into a small fire after gouging the bleeding foam
Step10:Cover and simmer for 30 minute
Step11:Scoop out the onion joint and seasoning steel ball
Step12:Add salt and other seasonings, mix well, and then heat to collect the juice
Step13:Put it in the bowl. Sprinkle some shallots.
Cooking tips:1. The duck must be blanched first. Remove the blood foam. This can reduce the fishy smell of the duck; 2. Stir fry the sugar color with cold oil and ice sugar. Stir slowly over a small fire until it is completely melted into brown bubbles. Then pour in the blanched duck pieces; 3. Pay attention to stir fry the duck more. This can stir fry the subcutaneous oil of the duck. Then add the white wine and ginger slices to stir fry together. Further help to remove fishy smell; 4. Put some fried duck meat into it Put the radish into the boiling water. Bring to a boil over high heat. Remove the froth again. Turn to a low heat. Add the bulk (I have put all the bulk into the seasoning steel ball. This is convenient to take out and keep the dishes clean). Cook for 30 minutes. 5. Take out the bulk such as the seasoning steel ball and shallot joint after cooking. Add salt and pepper for seasoning. Cook for 5 minutes at last. There are skills in making delicious dishes.
