How to cook duck with lotus leaf winter melon lentils and barley?

The production method of winter melon and lotus leaf stewed duck is 1: wash the duck and cut it into cubes. 2. Slice the winter melon after removing the pulp.

3. Wash the lotus leaves and cut them into sections. 4Heat the wok and fry the duck in the pan until it turns white. 5. Immediately pour in the Huadiao wine and cook it, and set aside.

6 hams, cut into 5mm slices. 7. Cut the winter melon into 5mm slices with a knife. 8. Sandwich the ham in the winter melon.

9. Put the cooked Huadiao wine duck into the inner pot of the Aiduobang fire-free re-boiling pot. 10. Winter melon, lotus leaves, and tangerine peel are also put in together. 11Add water to cover the duck, cover the inner lid, bring to a boil for about 5 minutes, and turn off the heat.

12. Put the winter melon and ham into the dish that comes with the Aiduobang non-fire recooking pot, and evenly sprinkle a small amount of salt and broth essence. 13. Buckle the dish with a multi-functional spoon, and at the same time put it into the Aiduobang fire-free steamer, turn off the heat after boiling, put it in the outer pot and seal it, and remove the lid after 10-20 minutes, and it can be eaten.

Ingredients: 3 duck legs, winter melon, green onion, appropriate amount of ginger, cooking wine, appropriate amount of salt Method 1Wash the duck leg and chop it into pieces.

2.Put it in a pot, add water to boil, boil for 2 minutes, remove it, and wash off the foam; Peel and remove the seeds, wash and cut into pieces, slice the ginger, and cut off the green onion.

3.Put the blanched duck pieces into the pot, add enough water, add the green onion and ginger slices and bring to a boil; Add cooking wine to remove the smell, turn to low heat and simmer for 1 hour.

4.Add the winter melon and continue to simmer for 20 minutes, and finally add salt to taste, and sprinkle coriander or chopped green onion when drinking, depending on your preference.

Ingredients: 1 kg of winter melon, half a small piece of lotus leaf, 1 4 ducks, 15 grams of fried barley and fried lentils, 3-5 Jiang Zhu Zhu, 1 Chen kidney, 1 small piece of tangerine peel.

Method 1: It is best to peel the duck, otherwise the soup will be very oily, and then fly the water.

2. Except for the winter melon, add 6 bowls of water to the rest of the ingredients and boil for one to one and a half hours.

3. Finally, add winter melon and boil for another half an hour. Because the aged kidney is salty, there is no need to put salt in this soup.

Ingredients: 1 duck, 1 pound of winter melon, 20 grams of green onions, 20 grams of ginger, and a little salt.

Preparation of winter melon and duck soup.

Remove the lymph and other substances of the duck and clean it, put it in a container, blanch it and take it out, and then put the water again, pour in the duck and green onion and ginger slices, the water is submerged and then start to cook slowly over medium-low heat, about an hour and a half.

Remember that the pot must be boiling water for an hour and a half, the heat is too small, and it is not okay to pour in the winter melon about 10 minutes before the pot, and put salt in the pot when the winter melon is ripe.

Winter melon pot duck soup effect:

Winter melon is sweet, slightly cold, non-toxic, and has the effects of heat relief and antipyretic, diuresis and swelling. It is especially suitable for the elderly and the sick.

Water duck, its taste is sweet, slightly cold and non-toxic, the meat is fresh and sweet and contains less fat, has the function of nourishing yin and invigorating qi, eliminating food and stomach, diluting water and reducing swelling and detoxification. Duck meat contains protein, fat, carbohydrates, calcium, iron, phosphorus, thiamine, riboflavin, which can strengthen the body, and has high medicinal value, and has a good diet for weakness and loss of appetite after illness.

Ingredients: 800g duck 150g winter melon.

Excipients: Barley 75g.

Seasoning: 7 grams of salt, 5 grams of monosodium glutamate, 4 grams of tangerine peel, 20 grams of vegetable oil, 10 grams of ginger juice, 5 grams of rice wine.

How to cook duck with winter melon and barley:

1.The light duck washes the blood and changes it into a domino block;

2.Put the wok on the heat, add vegetable oil to heat, fry the duck in the pan until golden brown and set aside;

3.Cut the winter melon into 2 cm cubes;

3.Wash the barley;

4.Rinse the tangerine peel with warm water;

5.Put the winter melon, barley and tangerine peel in a stew pot, add 3000ml of water, and bring to a boil;

6.Then put in the slightly fried light duck pieces, skim off the oil and blood foam, and add salt and rice wine;

7.Then use a slow heat to boil, and when the soup is concentrated to 1500ml, add monosodium glutamate;

8.Then the raw materials are scooped into the soup plate, the winter melon is at the bottom, the duck pieces are lined up on the melon noodles, and the duck soup is poured into another soup nest and served with the winter melon and duck pieces.

Lentils invigorate the blood, barley strengthens the spleen, winter melon diuretic, Poria cocos goes wet, and it is most suitable to drink with duck and these soups in summer.

Material: Main material.

600 grams of duck meat.

200 grams of winter melon.

50 grams of barley.

Lean meat 100 g of salt as an adjunct.

1 teaspoon red dates, 6 ginger.

2 slices of parsley. Preparation of 1 barley and winter melon duck soup.

1.The raw materials are as shown in the picture, because the winter melon has been carved by me, so the skin has been given to me, and the normal soup does not need to be peeled 2Chop the duck meat into small pieces, rinse it several times, cut the lean meat into small pieces, and remove the core of the red dates

Put the other ingredients except winter melon and coriander in the pot, pour enough water, and bring to a boil over high heatAfter the water boils, skim off the foam, turn to low heat and cover and cook for an hour and a half 5Add the winter melon and continue to simmer for half an hour.

6.Finally, add an appropriate amount of salt to taste, and add the coriander as you like.

Picture of the finished duck soup with barley and winter melon.

Cooking skills. Whether you are making fish soup or chicken soup and duck soup, adding a piece of lean meat to make the soup will be delicious.

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.

Main ingredients: 750g pork ribs, 500g winter melon, 30g barley, 30g lotus seeds, accessories: appropriate amount of ginger, appropriate amount of dates, appropriate amount of lotus leaves, 15g of lentils, 15g of Yunling. 1.Prepare all the materials.

2.After cleaning the barley, lotus seeds, lentils, and Yunling, soak them in water for 2 hours.

3.Wash the pork bones and cut them into chunks.

4.Put it in boiling water, boil over high heat, take it out after forcing the bleeding water, and rinse off the foam with water for later use.

5.Blanch the lotus leaves in boiling water.

6.Peel the winter melon and cut it into large pieces.

7.Peel the ginger and pat it gently with the back of a knife.

8.Fill the soup pot with an appropriate amount of water.

9.Pour in all the prepared ingredients, cover the pot, bring to a boil over high heat, then turn to medium-low heat and cook for a few hours.

10.When drinking, add a pinch of salt to taste.

11.It is a soup that dispels heat and heat, dispels dampness and strengthens the spleen, with a faint lotus fragrance, and the taste is very good.

Winter melon boiled barley is edema, and eaten as dinner.

Lotus leaves, I drink cassia seeds and boil them together, and drink them as tea.

Lentils have not been tried, in the morning are boiled with soybeans and soy milk.

Ingredients: Light duck.

500g excipients winter melon.

1000g pork backbone 400g

50g of barley and 30g of lotus seeds

30g of red dates, 20g of lotus leaves

Ginger slices to taste, salt to taste.

Appropriate amount of chicken bouillon. Appropriate amount of water.

Step 1Prepare the materials.

2.Soak barley and lotus seeds in water for 30 minutes.

3.Wash the duck and chop it into pieces, put it in boiling water and blanch it for 1 minute, then drain and set aside.

4.Blanch the pork backbone, drain and set aside.

5.Remove the seeds of the winter melon, wash and cut into cubes. Wash the lotus leaves and set aside.

6.Put an appropriate amount of water in the casserole and put in the duck meat, pork backbone, ginger slices, red dates, barley and lotus seeds. Cover and bring to a boil over high heat, then reduce to medium heat.

After hours, add the winter melon and lotus leaves and cook for another hour.

8.Add salt and chicken essence to taste, and serve in a bowl.