What is the best way to eat duck in summer

Recipe and efficacy of duck soup Ingredients: half a duck, 10 grams of dendrobium, 1 package of bamboo sun, 1 small piece of ginger, 1 section of Beijing green onion, 20 ml of cooking wine, 2 liters of water, 1 1 2 teaspoons of salt, a little monosodium glutamate. Method:

1. After washing the duck, cut it into pieces, soak the dendrobium for 10 minutes and put it into a soup bag, pat the old ginger flat, and cut the green onion into small pieces; 2. Put the duck pieces into the pot with ginger and green onions, pour water over the duck, boil the blood foam over high heat, remove the duck, ginger and shallots, rinse the blood foam with water, and then put it in the soup pot; 3. Pour 2 liters of water into the soup pot, put in dendrobium and cooking wine, cover the pot and boil over high heat, then turn to the fire and simmer for 1 hour 4. Remove the head of the bamboo sunflower 20 minutes in advance, soak it repeatedly to wash the sediment After an hour, open the lid of the pot, add salt and monosodium glutamate, and then pour in the bamboo sunflower, cover the pot and continue to simmer for 20 minutes. "Daily Materia Medica":

The old duck can nourish the yin of the five internal organs, clear the heat of deficiency and labor, replenish qi and hydrolyze water, and nourish the stomach. "It can be said to replenish the nutrients that are over-consumed, and can also remove the adverse effects of heat and humidity. The soup is clear but not light, tonic but not dry; It has the effect of nourishing yin and clearing heat, regulating body functions, and enhancing the body's immunity, especially suitable for Singapore's summer and damp and hot people to take tonic food.

2. It is best to blanch the blood foam before the duck is stewed in the soup, which can not only remove the fishy smell of the raw duck, but also remove the excess oil 3. Bamboo sunflower is a kind of fungus food, rich in a variety of amino acids, vitamins, inorganic salts, etc., which has the effect of nourishing and strong, nourishing qi and nourishing the brain, calming the nerves and strengthening the body, nourishing qi and nourishing yin, moistening the lungs and relieving cough, clearing heat and dampness4. Bamboo sunflower should not be simmered for a long time, so at the end of the soup is almost ready, you can put it in again.

Experts remind that in order to fundamentally make up for the imbalance of nutrition in the body, summer tonic is very important. Studies have shown that one of the advantages of duck meat is its rich nutrients, and the other advantage is that it can prevent and cure diseases. Duck meat is tender and fatty, rich in nutrition, containing water grams, protein grams, fat grams, sugar grams per 100 grams, and rich vitamins and trace elements.

Duck meat is one of the most popular poultry foods that people eat, and it can be made into a variety of flavors. Duck meat is not only rich in nutrients such as protein that people urgently need in summer, but also can prevent and cure diseases. The mystery lies in the fact that the duck is a waterfowl, cold and cold, from the treatment principle of "hot people are cold" in traditional Chinese medicine, it is especially suitable for people who have heat and fire in the body, such as low-grade fever, weakness, less food, dry stool and edema, etc., which are more common in summer.

Therefore, eating duck can not only supplement the over-consumed nutrients, but also remove the adverse effects of summer heat on the human body. Duck meat is most beneficial for people with low-grade fever, weakness, low appetite, dry stools, and edema. Traditional Chinese medicine believes that duck meat is sweet and salty, slightly cold, and has the effect of nourishing yin and nourishing the stomach, clearing the lungs and replenishing blood, diluting water and reducing swelling, and can be used for blood dizziness headache, yin deficiency and insomnia, pulmonary fever cough, nephritis edema, unfavorable urination, low-grade fever and other symptoms.

It is recorded in the Daily Materia Medica: duck meat can "nourish the five internal organs and three yin, clear the heat of deficiency and labor, replenish blood and dissolve water, and nourish the stomach".

Eating duck meat in summer can dissipate heat and nourish yin, strengthen the spleen and dissolve dampness, and nourish deficiency, which is really a good product for summer cleansing. However, people who do not want to eat, abdominal pain, diarrhea, low back pain, dysmenorrhea and other symptoms caused by a cold should not eat duck meat for the time being, so as not to aggravate the condition. In addition, duck is stewed with ham and sea cucumber, and the stewed duck juice is good at replenishing the yin of the five internal organs; Duck meat and glutinous rice porridge have the function of nourishing the stomach, nourishing blood, and rejuvenating Jin, which is beneficial to the body weakness after illness; Duck stewed with kelp can soften blood vessels, lower blood pressure, and prevent and treat arteriosclerosis, hypertension and heart disease; Stewed with duck meat and bamboo shoots can cure hemorrhoids and bleeding.

The food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and heat bone steaming, eliminating edema, stopping fever and dysentery, relieving cough and phlegm. Those who have heat in the body are suitable to eat duck meat, and those who are weak, lose appetite, fever, dry stools and edema are more beneficial to eat. Folklore also says that duck is the "holy medicine" for tuberculosis patients.

The Compendium of Materia Medica records: duck meat "mainly replenishes fatigue, the most disinfectant heat, facilitates urination, removes edema, reduces swelling, benefits viscera, relieves sores and swelling, and determines epilepsy." ”

It is beneficial to eat duck meat in the hot summer or in some places with more rain and humidity, of course, no matter what can not be eaten too much, it is recommended to arrange meals reasonably, eat more light vegetables to nourish the body.

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.

You can choose to add corn, red dates, wolfberries and other ingredients to make duck soup in summer, and the specific methods are as follows:

Tools Ingredients: half a duck, 1 corn, 10 grams of red dates, 3 grams of wolfberry, 1 tablespoon of cooking wine, 4 large slices of ginger, a little white pepper, appropriate amount of broth or water, 2 grams of salt, 2 grams of chicken laughter.

1. Prepare the main ingredients, chop the duck meat into large pieces, and wash it. Cut the corn into short pieces and slice the ginger.

2. Pour an appropriate amount of water into the pot and boil, put in the duck meat pieces, introduce 1 soup and burn the cooking wine for 2 minutes to remove the blood.

3. After taking it out, pass it in cool water, then drain the water for later use.

4. Pour the broth into the casserole and bring to a boil, add duck meat, corn, red dates, ginger slices, and a little white pepper and stir well. Bring to a boil, cover the pot, turn to low heat and simmer for 2 hours until the ingredients are fully cooked. It is okay to use water without broth, but the taste will still be a little different, and if you have fresh chicken juice or soup treasure instead of broth, you can also do it.

If you simmer for a long time, be sure to pour in enough soup to avoid boiling dry or adding water halfway.

5. After cooking, add the wolfberries and mix well.

6. Add chicken essence and salt, stir well, cover and cook for another 5 minutes, then turn off the heat and serve.

7. A particularly delicious corn pot duck soup is ready.