Summer is coming, how to stew a lighter duck soup?

1. Cut the duck into boiling water and blanch it with water, cut the sour radish into thin slices and wash it slightly, pat the ginger loose, and tie the knot with the green onion Main materials: a duck is about 3 to 4 catties (I used 3 catties and 3 taels), 300 grams of sour radish, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, more than 10 peppercorns, 70 grams of melted lard, 6 grams of pepper, 10 grams of chicken essence, 5 grams of monosodium glutamate, and an appropriate amount of salt. 2. Heat the lard in the pot, stir-fry ginger, green onions, and peppercorns, stir-fry the duck pieces, cook the cooking wine when the water in the pot dries up, and then put the sour radish into it and fry it until fragrant 3. Add the water that has been drowned in the duck pieces in the stew pot (the original pot I still use because it is convenient), 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, and season with chicken essence, monosodium glutamate and pepper to eat.

Put some ginger slices to stew, and then add winter melon to cook after cooking, you can also add some winter vegetables to taste, and it will not be greasy to drink well in summer.

To be light, it is better to peel it.

A light duck (weighing about 750 grams), 1500 grams of winter melon, 25 grams of ham. Seasoning: 5 slices of ginger, 1 green onion, 3 teaspoons of refined salt, 2 teaspoons of monosodium glutamate, tablespoon of Shao wine, 1 teaspoon of pepper, 3 cups of soup, 3 cups of second soup.

How to make it: The duck is slaughtered with the usual method, washed, the duck's back is split, the internal organs are removed, the four pillars are knocked out, the duck lungs and hairy boys are cleared, the water is released, the water is removed, the yellow clothes are removed, and the stewed Gu is put in, and the two soups, refined salt, monosodium glutamate, ham grains, Shao wine, ginger slices, and green onion strips are added, and the lid is put into the cage and steamed until it is just cooked. Peel and remove the winter melon, change it into a butterfly shape or autumn leaf shape, blanch it in a pot of boiling water, and then put it in cold water to cool.

It is perfect to eat bamboo shoot and duck soup in summer. Because duck soup is rich in nutrients and suitable for people of all ages, there is no need to worry about which family member is not suitable for. If there are fresh bamboo shoots, you can also use fresh bamboo shoots directly, cut the soaked bamboo shoots into small pieces, put them aside for later use, cut the duck into small pieces and put them in the water, wash the blood water, and then use kitchen paper to absorb the excess water on the briquette.

Add a little oil to the pot, wait for the oil to be hot, add the green onion, ginger and stir-fry until fragrant, and then put the old duck pieces that have just been washed into the pot for stir-frying, the fire is better than larger, and it is best to fry all the water in the duck meat, so that the taste is better. Pour the appropriate cooking wine into the pot to remove the fishy smell of the duck itself. Put water in the pot, then pour the fried duck into the water, then add the dried bamboo shoots, bring to a boil over high heat, and simmer over low heat until the duck meat is completely soft.

If it's fresh bamboo shoots, wait until later.

As the weather gets hotter, many people may lose their appetite because of the hot weather. At this time, if you cook such a pot of delicious duck soup for the whole family, it will definitely be welcomed by everyone, and the duck soup also has the effect of strengthening the spleen and stomach, beautifying the skin, and quenching thirst, no matter what age group can eat.

In summer, duck soup should be stewed more deliciously, and in summer, you must put more red dates, longan and wolfberries in it, so as to ensure that the quality of duck soup is also very high, and there are rich nutrients in it.

In the hot summer, we can use mung beans, winter melon, and seaweed to stew soup, which is very clear and heated. Cut the duck into pieces, blanch the water, then add ginger slices and cooking wine to boil over low heat and simmer for half an hour, throw the mung beans in and stew for another hour, add winter melon and kelp, you can turn off the heat after 15 minutes, add a little salt and green onion and you can drink.

Sour radish. The duck soup with sour radish is very delicious and very greasy, which can cover the fishy smell of the duck, and is very suitable for summer consumption.

In summer, duck can be stewed with sour radish duck soup, and the ingredients are also very simple, only need a duck, pickled radish, ginger, and pepper can be made, and this soup is very delicious and refreshing, and can also be dry, it is really very suitable for summer drinking.

In summer, it is suitable to make mung bean duck soup, which can clear away heat flow, detoxify dampness, and is also effective for door scars and chickenpox.

Method: 1. Clean the duck and remove the internal organs. 2. After the mung beans are soaked clean, they are put into the pot together with the duck and Fu Ling, and boiled for about 4 hours with 5 bowls of cold water, and the seasoning can be.

It is too suitable, the summer weather is hot, the body is full of fire, the old duck soup has the effect of clearing the fire, duck meat has the effect of nourishing yin and replenishing deficiency, diuresis and swelling, can treat yin deficiency and edema, lack of labor and food, deficiency and fatigue, spleen, deficiency, heat and yin, constipation, anemia, edema, tuberculosis, dystrophic edema, chronic nephritis and other diseases, very suitable for a few bowls in the hot weather in summer.

Duck meat is cold and suitable for people who eat it in summer or hot and dry. It can be said that it is very suitable for stewing in the summer.

In addition, in the "Famous Doctor's Directory", duck meat is called "miracle medicine" and nourishing quality, and the folk believe that the old duck soup is "the holy medicine to replenish fatigue".

Traditional Chinese medicine believes that duck meat can greatly replenish the deficiency and labor, nourish the yin of the five internal organs, clear the heat of deficiency and labor, and have the effect of nourishing the stomach and rejuvenating the body, clearing heat and strengthening the spleen.

Duck meat is suitable for people who have heat and fire in their bodies. Old duck soup is rich in bone collagen, calcium, phosphorus, iron and other ingredients, which is more nutritious.

Ginkgo seeds are sweet, slightly bitter, astringent, warm in nature, and slightly poisonous. It can warm the lungs and invigorate qi. In autumn and winter, a pot of ginkgo duck soup will be boiled at home from time to time to nourish and nourish the lungs. It can be seen that duck soup can be drunk in all seasons!

In addition, it comes with you a recipe for duck soup with ginkgo seeds:

Hello, stewed duck soup is also fine, you can put the right ingredients, you can also beat the heat.

Fit. In summer, people are prone to false fire, and the old Chinese medicine often recommends buying pond loose ducks to make soup and drink for people who have an unhealthy pulse and are infested by the heat and evil. Duck is a waterfowl, because it grows at the water's edge, the meat is sweet and slightly salty, and the sex is cool, according to the principle of Chinese medicine heat and cold, it is especially suitable for people who are hot in the bitter summer, on the fire, and have heat in the body to eat.

Eating duck meat in summer will not be too fatty, cool in nature, and will not cause problems such as fire.

When eating duck meat in summer, it is best to choose old duck stew, which is not only delicious, but also the most nourishing. Duck meat is stewed with ham and sea cucumber to replenish the yin of the five organs; Duck meat and glutinous rice porridge have the function of nourishing the stomach, nourishing blood and invigorating Jin; Duck stewed with kelp can soften blood vessels, lower blood pressure, and prevent arteriosclerosis, high blood pressure, and heart disease.

Fit. Traditional Chinese medicine refers to duck meat as duck meat and white duck meat, and believes that duck meat is sweet and slightly salty, cool in nature, and enters the spleen, stomach, lungs and kidney meridians, and has the effects of "nourishing the yin of the five internal organs, clearing the heat of deficiency and labor, nourishing blood and water, nourishing the stomach and nourishing the stomach, and relieving cough and convulsions". Eating duck meat can dissipate heat and nourish yin, strengthen the spleen and dissolve dampness, and replenish deficiency, so duck meat is really a good product for summer tonics, and since ancient times, there is a saying that "the old duck wins the tonic medicine".

Duck meat is used as a summer tonic and is recorded in ancient medical texts. "Compendium of Materia Medica" ducks, waterfowl also, water conservancy urine, with Baer's male duck, treatment of fatigue and heat poison. Bird bone white duck can "fill bone marrow, grow muscles, generate blood, and replenish the five organs".

Daily Materia Medica" duck nourishes the five internal organs, clears the heat of deficiency, nourishes blood and water, and nourishes the stomach. "Benjing Fengyuan" is its nature to make up for deficiency in warmth, and to help yang and water. Men with weak yang energy should eat it best.

Duck soup with water chestnut Ingredients: 100 grams of water chestnut (water chestnut), 1 duck, 20 grams of green onion, 15 grams of ginger, 20 grams of cooking wine, a little salt. Method:

1. Slaughter the duck to remove the feathers and internal organs; The horse's hooves are skinned, and everything is cut in half; Slice the green onion and slice the ginger. 2. Put the duck into the pot, put in the water chestnut, green onion, ginger, salt, cooking wine, add an appropriate amount of water, put it to a boil, and simmer until the duck is ripe. Efficacy:

Diuresis and swelling, heat clearing and detoxification. Cordyceps duck soup Ingredients: 1 duck (mallard), 25 grams of cordyceps, a few red dates (arbitrary), 2 slices of ginger, appropriate amount of salt.

Method: 1. Soak Cordyceps in warm water and rinse off; Wash the dates, remove the pits, and keep them for use. 2. The duck is slaughtered, cleaned and washed, and the duck can be cut into large pieces or originals and set aside.

3. Put the duck, cordyceps, red dates and ginger slices into the soup pot at the same time, add an appropriate amount of boiling water, boil it into a thick soup over medium-low heat, season it with an appropriate amount of salt, and then serve it while it is hot for food and drink. Cordyceps is a nourishing and strengthening agent that nourishes yin and kidneys. Winter melon duck soup Ingredients:

1 piece of old winter melon (about 800 grams, preferably the part of the winter melon), 1 water duck, appropriate amount of lentils, dried lotus pod, and rush grass. Method: 1. Cut the winter melon into two ordinary mahjong-sized squares with the skin, and wash the other materials; 2. Put the above ingredients in a pot and add water, boil the water over high heat, reduce the heat, boil for two hours, add salt, and it is ready.

Note: Do not peel the winter melon when cooking; Don't eat winter melon rind when eating; Do not eat lentils, dried lotus pods, rush grass, and duck bones. Duck soup with honeysuckle Ingredients:

25 grams of honeysuckle, 1 duck, 2 figs, 1 4 slices of tangerine peel, 2 slices of fresh ginger, 1000 ml of water, a little salt. Method: 1. Wash the honeysuckle, wash the duck, put it in boiling water and cook for 5 minutes, then take it out.

2. Wash the tangerine peel, soak it until soft and scrape off the pulp. 3. Boil 1000ml of water, add honeysuckle, duck, figs, tangerine peel and ginger to the pot, switch to a simmer for two and a half hours, add salt to taste. Do-nos to eat:

People with colds and yin deficiency and frequent diarrhea should avoid eating. It should be taken by those who are dizzy due to wind, cold, dampness, deficiency, and phlegm.

Material. Ingredients: 2500 grams of net old duck.

Supplements: wolfberry, winter melon, radish, kelp, salt 5 grams, pepper 3 grams, rice wine 2 grams, green onion white 5 grams, ginger slices, monosodium glutamate 1 gram.

Method:1. Slaughter the duck, cut it into pieces 3 cm wide and 5 cm long, remove the pollution, and slice the ginger for later use.

2. Put the pot on the hot fire, fry the lard for 5 minutes until golden brown, and when the aroma is tangy, add cooking wine.

3. Put 35,000 grams of porphyry water on the sand pot to the slight fire, simmer for 3 hours, and add monosodium glutamate.

In autumn, you can put in angelica, codonopsis, astragalus and other cool tonic ingredients, the following is the method:

Ingredients: 1 2 ducks, 1 yam, 2 slices of angelica, 1 piece of tangerine peel, 1 codonopsis, 8 slices of astragalus, a little wolfberry, 3 shallots, 1 large piece of ginger, 2 tablespoons of cooking wine.

Production steps: 1. Wash and drain the chopped duck for later use; Slice the ginger into two parts, wash the shallots and herbs and set aside; Wash the yam and scrape off the skin, cut the hob into blocks, and soak it in water for later use;

2. Heat the pot with water, add ginger and shallots, blanch the duck pieces, pour in 1 tablespoon of cooking wine, until the bloody foam rises;

3. Put the duck pieces into the soup pot, add enough water at one time, add ginger, angelica, tangerine peel, codonopsis, astragalus and wolfberry, and bring to a boil over high heat;

4. Put the yam into the soup pot to control the dry moisture, boil the pot again, turn to medium-low heat and cook until the yam is soft and glutinous duck and the meat can be poked through with chopsticks (about 30 minutes), and the seasoning can be done;

5. Serve immediately.

Duck belongs to waterfowl, cold sex, has the function of nourishing yin, replenishing deficiency, nourishing stomach, and diluting water, from the treatment principle of traditional Chinese medicine "hot people are cold", especially suitable for people who have heat and fire in the body, such as low-grade fever, weakness, less food, dry stool and edema and other common diseases in summer.

Drinking duck soup as a tonic is best combined with your own physical condition, traditional Chinese medicine or food. For people with weak constitutions such as coughs, colds and other respiratory diseases, you can add yams, lotus seeds, astragalus or American ginseng when making duck soup, generally 30 to 60 grams. For people with high blood pressure, you can add black beans or red beans and 60-100 grams of goji berries when making duck soup.

For diabetics, bitter gourd and 50 grams of dijin grass can be added to make duck soup. For tuberculosis patients, you can add lily, cordyceps or southern sea cucumber to the duck soup. For women, when making duck soup, lily and jade bamboo are added to play a role in skin care.

It should be noted that MSG should not be added when making soup, because the soup itself is very fresh in the soup made of chicken, fish, duck and bones. Raw lotus root is cold, but cooked root is warm, so if you are cooking lotus root soup in summer, you can also put some mung beans to neutralize its heat.

The most perfect match for cooking duck soup is winter melon, barley and red adzuki beans with pork bones, this soup is hot and damp, and it tastes good to strengthen the spleen and kidneys.

How to stew duck soup in spring:

1. Winter melon and duck soup.

Ingredients: half a duck meat, 800 grams of winter melon, 10 grams of celery, appropriate amount of shredded ginger, fish sauce, edible salt.

Method: 1. Wash the duck meat bought, then cut it into pieces of moderate size and dry, pour an appropriate amount of cooking oil into the pot for seven minutes and then add ginger shreds and stir-fry until fragrant.

2. Turn the heat to high, put the duck meat in the pot and fry until the bottom of the pot is juiced, turn off the heat, remove the duck meat pieces and drain them.

3. Take another pot, put the duck meat and winter melon together in clean water and simmer for two hours, add celery, fish sauce, edible salt, etc. to taste.

Eating some duck meat in spring is a great help to promote good health. And because duck meat itself is a cold food, adding some ginger can play a neutralizing role.

2. Duck soup with seeds.

Efficacy: Nourish yin, strengthen the spleen and dispel dampness.

Ingredients: 100 grams of seeds, a duck.

Method: The duck is slaughtered, 2500ml of water is added to the duck's belly, after the fire is boiled, the simmer continues to boil for 2 hours, add a little salt to eat.

Indications: Sweet and astringent taste, with the effect of strengthening the spleen and dispelling dampness, benefiting the kidney and strengthening essence; The duck is warm and sweet, enters the spleen, stomach, lungs, and kidney meridians, and has the function of nourishing yin and nourishing blood. Therefore, the soup is suitable for people with yin deficiency and dampness, who have dry throat, hypothermia, upset with rotten stools, and white and greasy tongue.

3. Duck soup with spring bamboo shoots, suitable for the lower fire soup in spring.

Ingredients: 2 old duck legs, 5 small spring bamboo shoots, 10 pitted red dates.

Excipients: 3 garlic cloves, 1 teaspoon of white vinegar, 2 large bowls of water, 3 slices of ginger, 2 teaspoons of rice wine, 3 star anise, 8 grams of salt, 6 grams of monosodium glutamate, appropriate amount of white pepper.

Preparation: 1. After cutting the duck leg into pieces, put it into boiling water, add garlic cloves and white vinegar, cook over medium heat for about 10 minutes, remove and wash.

2. After peeling the spring bamboo shoots, blanch them with boiling water for about 1 minute to remove the astringency.

Steps: 1. Put the duck legs, spring shoots and red dates in an electric saucepan, add ginger slices, rice wine, star anise and water, and then change to low heat and slowly boil for about an hour.

2. Add salt and monosodium glutamate and continue to simmer for about half an hour, sprinkle white pepper powder before cooking.

The spring bamboo shoots and duck soup that comes out of this way is very delicious, the duck meat is crispy and the spring bamboo shoots are tender and crispy, it is definitely a light and delicious spring health soup, if you put a few pieces of salted meat into it, the taste is more delicious.