The practice of making duck soup, the practice of making soup with duck

The preparation of duck soup is as follows.

Ingredients: 1 duck (about 750 grams), 15g red dates, 15g wolfberry, 15g of gourd, 15g of longan (dry), 15g of lotus seeds (dry), 2 slices of yam (dry), 15g of almonds, appropriate amount of cooking wine, appropriate amount of salt.

Tools: soup spoons, soup pots, kitchen knives, small bowls, casseroles, shovels, washing utensils, spice boxes, range hoods.

Steps: Soak red dates, longan, wolfberries, lotus seeds and other materials for an hour.

The duck bought at home is blanched after cleaning, and the old duck can be pre-prepared by the store when buying.

Wash to see if there is any miscellaneous hair on the skin of the duck, and if so, pull it off with tweezers.

Put all the ingredients in the casserole with the duck and add enough water at a time.

After boiling over high heat, simmer on low heat for 2 to 3 hours, turn off the heat, and add an appropriate amount of salt to taste.

Efficacy: It has the effect of nourishing the yang of the five internal organs, clearing the heat of deficiency and labor, nourishing blood and water, and nourishing the stomach.

Suitable for people: the elderly, children with respiratory diseases such as cough and cold, as well as young and middle-aged people who are usually tired; People who are usually yin deficiency and fire type.

Contraindications: People who are biased towards yang deficiency and afraid of cold, and people with chronic enteritis should not eat.

Precautions: The duck pieces should be fried in a wok-free wok, and the duck fat should be stir-fried.

1.Wash the duck, soak in boiling water for 2-3 minutes, boil the minced blood, and rinse with tap water.

2.Add water to the soup pot, add ginger pieces, after boiling, put the duck, ham and bamboo shoots into the pot, add rice wine after boiling, turn to low heat and simmer for one hour.

3.Wash the lion's mane mushrooms and chicken leg mushrooms, cut them into relatively large pieces, put them in a soup pot, add salt, cook for another 5 minutes, and turn off the heat.

4.After washing the vegetables, boil the water in a separate pot to remove the grassy smell of the vegetables, and then add them to the boiled duck soup.

5.Cook for another 5-10 minutes until the greens are cooked.

Duck meat is sweet, salty, flat, slightly cold, and can nourish yin and blood, invigorate qi and water and reduce swelling.

1.Nourish qi and replenish deficiency.

The food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, enters the lungs, stomach and kidney meridians, and has the effects of greatly replenishing deficiency and labor, nourishing the yin of the five organs, clearing the heat of deficiency and labor, replenishing blood and water, nourishing the stomach and rejuvenating the stomach, relieving cough and self-shock, eliminating snail accumulation, clearing heat and strengthening the spleen, weakness and edema, etc.; Treatment of physical weakness, post-illness weakness, and dystrophic edema.

2.Nourishing yin. The meat of male ducks is slightly cold, and the meat of hens is slightly warm. It is better to use the medicine to be old and white, white and boneless. Stewed with old and fat duck and sea cucumber, it has a great nourishing effect, and the duck juice stewed out is good at replenishing the yin of the five organs and the heat of deficiency.

Ingredients: duck (1 piece).

Excipients: Dendrobium (1 box), lotus seeds (1 handful), barley (1 handful), yam (2 roots).

Seasoning: salt (to taste), green onion (to taste), ginger (to taste), cooking wine (to taste), water (to taste).

Steps: 1. 8 pieces of dendrobium, an appropriate amount of barley, rinse well, put it in a pot, add water and boil for about 20 minutes, this time is just enough to process ducks;

2. A duck, chop large pieces, blanch to remove blood foam, peel and wash a yam with an iron stick, and appropriate amount of lotus seeds;

3. Put the duck and the iron stick yam into the soup in step 1, add a piece of ginger, a few green onions, an appropriate amount of cooking wine in the same pot, put in the lotus seeds after an hour, and then boil for another 40 minutes, add a small amount of salt to taste, and turn off the heat.

Tips: 1. Dendrobium has a sticky and slightly sweet taste when bitten, but it can't be chewed, so boiling Dendrobium first can fully release its medicinal effects. Dried dendrobium is made into curly granularities, and after boiling thoroughly, it automatically stretches into long strips.

2. Barley and iron stick yam are resistant to cooking, so they can be boiled first.

3. Lotus seeds are easy to rot, do not put them in too early, and boil for about 40 minutes to be soft and glutinous and complete.

Materials. Ingredients: 1000 grams of duck, 1 bag of duck soup.

Excipients: 2 slices of ginger, 2 lotus roots, 100 grams of barley.

1. Prepare the ingredients.

2. Ducks slaughter large pieces and poke the water to remove the fish.

3. Peel the lotus root and set aside the barley to soak in advance.

4. Remove the duck and put it in a casserole.

5. Put barley.

6.Put lotus root. <>

7. Add the duck soup and add water.

8. Bring to a boil on medium and low heat and simmer for 2 hours.

Duck soup. Ingredients: 1000g of duck meat

Seasoning: Appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of persimmon pepper.

Preparation of duck soup.

1.Boil the duck in boiling water for 3 minutes to remove the blood.

2.Remove and overheat.

3.Put down the ginger slices and chili peppers, pour in the cooking wine, 4Put the duck in a soup pot and pour in the appropriate amount of water.

5.Cover the lid, bring to a boil and simmer over low heat for more than an hour.

6.Add salt to taste before cooking, and add green onions to increase the fragrance.

1.Wash the duck, cut it into pieces, blanch it in boiling water and remove the blood.

2.Peel the yam and cut into slices.

3.Boil water in a clay pot and put ginger slices and red dates, put in the duck after the water boils, put in cooking wine after boiling, and then put in wolfberries in turn.

Sugar. 4.Don't boil the soup for too long, about an hour and a half, wait for the soup to boil for about an hour, put in the yam, and then put salt when the soup is almost ready.

Cordyceps salmon duck soup.

Ingredients: 100 grams of duck meat, 10 grams of cordyceps, 60 grams of yam (dried), 20 grams of jujube (dried), 3 grams of ginger, 3 grams of salt.

Method: Wash the duck meat and remove its fat; Cordyceps, Huaishan (yam), ginger and red dates washed; Put all the ingredients into the clay pot together, add an appropriate amount of water, boil, simmer until the duck meat is cooked, and season it.

Efficacy: Nourishing lung yin, spleen yin, stopping tuberculosis and cough, people with unclear colds or spleen deficiency should not drink this soup.

If the lungs are deficient in yin and cannot moisten the throat, the throat will be dry and the mouth will be hoarse; If the skin cannot be nourished externally, the body will be dry and thin, and the fur will be haggard; Even hyperyang turns into fire. Spleen and yin deficiency syndrome is less, the mouth is light and boring, swelling after eating, weight loss and fatigue, less salivation, dry lips, five heart irritations, dry stools, short and red urine, red tongue with little or light peeling, thin or thin pulses.

How to make up for dry throat and dry mouth, haggard fur and dull mouth, I recommend a soup to everyone--- cordyceps sinensis duck soup.

Nutritive value. Cordyceps sinensis contains cordyceps acid, cordycepin, amino acids, sterols, mannitol, alkaloids, vitamins B1, B2, polysaccharides and minerals.

Efficacy and function.

Sweet in taste and flat in nature. It can tonify the kidneys and strengthen yang, replenish the lungs and relieve asthma, stop bleeding and reduce phlegm. It is used for kidney deficiency, impotence, spermatozoa, dizziness and tinnitus; Lung deficiency or lung and kidney deficiency, wheezing, coughing and shortness of breath, or coughing up blood; The body is weak and sweaty, and it is afraid of the wind.

1.Regulates immune system function.

What Cordyceps does for the immune system is to keep it in tip-top shape. It can not only increase the number of immune systems and tissues, promote the production of antibodies, increase the number of phagocytes, enhance their function, but also reduce the function of certain immune cells.

On dog days in summer, many people have mild or severe symptoms of "bitter summer". The practice of making duck soup is simple, and it helps to sweat and relieve the symptoms of "bitter summer" such as loss of appetite and lack of appetite. Below I will share with you the recipe of making duck soup, I hope you like it.

Preparation of ingredients. Half a duck, 20 grams of ginger, 1 package of angelica herbs, 1 teaspoon of refined salt, 1 teaspoon of cooking wine, 20 grams of chives, 200 grams of jade shoots, 20 grams of wolfberry, appropriate amount of salt and monosodium glutamate.

Methodological steps. 1.Wash the duck, cut it into pieces, put it in boiling water and blanch it, remove it, and wash it with water; Wash the ginger and slice it; Wash the jade shoots and cut them into strips; Wash the chives and cut into sections.

2.Put wolfberry, angelica, cooking wine, green onion and ginger in the pot, add water to cover the duck, cook over high heat until boiling, change to low heat and simmer for about 40 minutes, add salt, monosodium glutamate, jade shoots, cook for about 10 minutes, add chives.

Preparation of ingredients. 1000 grams of duck meat, 300 grams of lean meat, 1000 grams of winter melon, 50 grams of scallops, 1 piece of tangerine peel, appropriate amount of refined salt.

Methodological steps. 1.Wash the duck and lean meat separately, chop them into large pieces, blanch them in boiling water, remove them and drain them.

2.Soak the scallops in warm water and wash them; Wash the tangerine peel; Peel and remove the gourd, wash it, and cut it into large pieces with the skin.

3.Put an appropriate amount of water into the pot, add the above ingredients after boiling, and change the remaining tung slag to a slow pot for about 3 hours after boiling, and then add refined salt to adjust the taste, and then put it in a bowl to eat.

Preparation of ingredients. 250 grams of duck, 50 grams of long white radish, 20 grams of Laotan pickles, 3 grams of ginger, 5 grams of green onions, cooking wine, Sichuan pepper, millet pickled pepper, salt, vinegar, and a little white pepper. Rotational Attendant.

Methodological steps. 1.Wash the duck and chop it into small pieces; slices of pickles; minced millet pepper; Peel the white radish and cut it into thick slices for later use.

2.Preheat the wok, add a little, fry the peppercorns until fragrant, take them out and put them in the seasoning box, and add more than 10 raw peppercorns to the seasoning box for later use.

3.Pat the ginger flat, chop it into the pot and fry it over low heat, stir-fry the duck pieces over low heat to remove the water vapor, wait until the duck meat is slightly yellow, and cook a little cooking wine to remove the smell.

4.Remove the stir-fried duck meat and put it in a boiling casserole to make soup.

5.Put an appropriate amount of white pepper, green onion knots and all the peppercorns in the seasoning box in the casserole, bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

6.Add kimchi slices and chopped millet peppers, bring to a boil over high heat, add white radish slices to a boil, turn to low heat and cook until the radish is soft and rotten. Quietly.

7.When the pan is about to rise, add salt to taste according to taste.

Duck soup is a very nourishing dish, and how to cook duck soup is very particular, especially the cooking time and the ingredients needed. Today, I will teach you to cook duck soup with scallops and winter melon, in addition to duck meat pieces, dried scallops and winter melons are also added to cook together, and the duck soup is mellow and fragrant, fragrant and refreshing.

Ingredients: 500 grams of duck meat, 300 grams of winter melon, 35 grams of salted fish, appropriate amount of ginger slices, 20 grams of dried scallops, 1 tablespoon of salt.

How to make duck soup:

1. Wash and chop the duck meat into pieces, cut the winter melon into pieces, and cut the salted fish into pieces;

2. Add duck meat to the pot, add 1 tablespoon of cooking wine to blanch, and remove it;

3. Put salted fish and scallops in the pot and fry them, and remove them;

4. Pour salted fish, scallops, duck meat and ginger slices into the casserole, add an appropriate amount of water, and cook for 30 minutes;

5. Add the winter melon, cook for 30 minutes, and add 1 tablespoon of salt.

Tips: It is best to blanch the duck meat before making the soup, as the resulting duck soup is more nourishing and not greasy.

Half an old duck, half a Huaishan strip, a handful of lotus seeds, a little salt, and an appropriate amount of wolfberry.

1. Clean the duck, cut it into small pieces, peel and cut the yam into sections, and clean the lotus seeds.

2. Add water to the soup pot, add the duck meat, bring to a boil and skim off the foam.

3. Add yam and lotus seeds, bring to a boil, turn off the heat and cook for 50 minutes.

4. Finally, pour in the wolfberries, add an appropriate amount of salt and boil.

Practice 2. Ingredients: 1800 grams of duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Production process. 1. Remove the internal organs of the duck and wash it and cut it into pieces; Rinse the sour radish with water and slice it, and pat the ginger to set aside.

3. After the water boils, pour in the fried duck pieces and radish, and add the prepared ginger and peppercorns.

4. Pour the duck pieces and soup into the pressure cooker to cook.

Barley, mung bean, tangerine peel, duck, water, salt

Production process. 1. Remove the internal organs of the duck, cut it in half, cut off the duck tail, wash it, and blanch it.

2. The tangerine peel is softened with water and scraped off. Wash other materials.

3. Boil the water, put all kinds of ingredients into the pot, cook on high heat for 20 minutes, then switch to low heat and boil for 2 hours, add salt to taste, and drink.

4. Heat the lard in the pot, stir-fry the ginger, green onion and peppercorn, stir-fry the duck pieces, cook the cooking wine when the water in the pot dries, and then put the sour radish in and fry until fragrant.

5. Add the water that has been submerged in the duck pieces in the stew pot (I still use the original pot because it is convenient), bring to a boil over high heat to skim off the foam, transfer to the casserole, simmer on low heat for about 80 minutes, stew until the duck meat is cooked and soft, add chicken essence, monosodium glutamate, pepper to taste and eat.

Make the ingredients. 1 cucumber (about 1.5 kg), 1 duck (about 1.2 kg), 12 pitted red dates, 1 tablespoon of peanut oil, 1 teaspoon of salt, 2 tablespoons of light soy sauce, 16 bowls of water.

Production process. 1. Wash the old cucumber with the skin, cut it longitudinally, remove the capsule and seeds, and cut it into long sections.

2. Remove the skin and internal organs of the duck, and fry in a hot oil pan until browned.

3. Boil water, add melon, duck and red dates, boil over high heat, change to medium heat for three hours, and season with salt.

Notes: 1) This soup tastes fresh and sweet, and can be used to remove stagnation.

2) Duck meat can be picked out and dipped in raw soy sauce to eat.

3) Cucumbers should be cut off the head and tail, so that there is no bitter taste; With stout, golden skin as the top grade, it can clear away heat and relieve heat.

The first is the selection of materials: a whole Muscovy duck or water (hemp) duck (most of the Beijing duck in the Jinan market, fat and greasy, the medicinal effect is not good, you must carefully identify it when buying) about 1000 grams, cut into pieces, boil with water and pick it up, and then wash it with water for later use; 300 grams of aged Huadiao wine (preferably Guyue Longshan or Tower); 10 grams of angelica and astragalus are washed and wrapped in gauze; 100 grams of dried tea tree mushrooms are washed and set aside, and bamboo sunflower can also be used.

Put the duck pieces into the pot and add water (about 2000 grams of water), put the medicine bag and tea tree mushrooms together (if it is with bamboo sunflower, wait for the duck soup to boil and then put it into the boil), boil over high heat, this is to add Huadiao wine, and simmer for 2 hours instead (add salt after an hour and a half in the middle, don't add monosodium glutamate and chicken essence, it will destroy the original umami).

Attached: Jiangnan duck soup.

Ingredients: salted duck, dried pickled bamboo shoots, ham, zongzi leaves, Chinese cabbage, a little monosodium glutamate, a little chicken essence powder, etc.

Method: After boiling the cut salted duck, dried bamboo shoots, ham and zongzi leaves for more than ten minutes, add the Chinese cabbage, then use a little monosodium glutamate, a little chicken essence powder, and season it.

Key points: Do not use the bare duck but the salted duck, because the subcutaneous fat of the bare duck is too much, and the soup will be very greasy, in addition, the salted duck itself has a salty taste, so that the soup naturally brings the duck flavor and salt taste, remember not to put salt when seasoning, so as not to be too salty.

This is a very traditional Shanghainese dish, and authentic Shanghainese people must order it when they bring their friends to the restaurant. The traditional method is salty and heavy oil, but after improvement, the saltiness is moderate, and the soup is not greasy.

Go to the market to buy half a cut salted duck, after eating the meat, put the head, neck and broken bones into the pot together, add water and beer together and boil over high heat, change to low heat and boil until milky white, and then add shredded green onions, pepper, monosodium glutamate, delicious salted duck soup is ready.