How to make duck rack soup delicious and nutritious?

Duck rack soup is a simple, nutritious, affordable, delicious and beautiful home food, and has the effect of clearing fire and nourishing, especially suitable for patients with weak constitution, postoperative recovery or women with dry throat and thirst, and easy to catch fire. The method of duck rack soup is very simple: 1. After buying the duck rack, first cut off the duck skin bones and chop it into small pieces for later use; 2. Ingredients:

Cabbage, winter melon, onion, carrot, potato, fresh mushroom, kelp, etc., and shallots need to be cut into green onions for later use; 3. Boil the water in the pot, add the cut duck rack and side dishes, simmer over low heat after boiling until the soup is milky white, if there is too much oil, you can skim off the excess oil; 4. Add salt and chopped green onion to taste, or add pepper according to personal taste; The duck rack soup is as good as milk, the aroma is pleasant, the green onion is more fresh and not greasy, the original burnt duck wings, duck skin become soft and smooth after stewing, if the duck neck has been baked, it is even more charred and crispy at this time. It tastes best with fire, pancake or naan, and can also be served with noodles and rice to accompany the meal, and the duck rack soup can be said to be a home-cooked delicacy no matter how it is paired. If the side dish in the soup is cabbage, it tends to be lighter; If you use shiitake mushrooms, the umami is stronger; Personally, they prefer to use potatoes and carrots as a side dish, which is not only more original and fragrant, but also nutritious and more eye-catching.

Cut into small pieces and place in a casserole with a little salt. Taste. Sugar. Ginger. [Remember a little] boil over low heat, and when 90% of the production is made, put some sesame oil and put some chopped green onions. Taste [salty, fresh and nutritious].

1.Blanch the duck rack with boiling water 2Boil water in a clean pot, put in the duck rack, green onion and ginger pieces, boil for about 10 minutes on high heat, and add a bag of milk.

Continue to bring to a boil. Add refined salt, chicken essence. 3

Delicious, milky white in color, rich in nutrition Note: Do not add water in the middle of the soup. Plenty of water.

Don't dry the pan.

Ingredients for lotus root duck rack soup: Ingredients: 500 grams of lotus root Accessories:

200 grams of pork (lean), 50 grams of shiitake mushrooms (fresh), 50 grams of spring bamboo shoots, 100 grams of chestnuts (fresh), 15 grams of jujube (dry), 100 grams of lotus seeds, 100 grams of duck head, 500 grams of duck wings, 500 grams of duck bones Seasoning: 50 grams of green onions, 50 grams of ginger, 10 grams of salt, 15 grams of cooking wine Characteristics of lotus root duck rack soup: The soup is thick and delicious, and the lotus root is soft and glutinous.

Preparation of lotus root duck rack soup: 1Remove the fascia of the pork, wash and cut into two pieces; 2.

Wash the lotus root, peel it and cut it into two sections; 3.Soak the mushrooms in water, stalk them and wash them; 4.Wash dried bamboo shoots, red dates, and lotus seeds for later use; 5.

Put water in the pot, put it on the hot fire, and add the duck skeleton, duck head, duck wings, pork, lotus root, shiitake mushrooms, dried bamboo shoots, green onions, ginger slices, cooking wine; 6.When the soup boils, skim off the foam and simmer for 1 hour; 7.Then add refined salt, chestnuts, lotus seeds, and red dates and cook for 1 hour.

Cut the duck rack into cubes.

Sesame oil to taste.

Ginger to taste. Green onion 3 sections.

Ground white pepper to taste.

Sichuan pepper powder to taste.

Essence of chicken in small amounts.

Salt to taste. Preparation of duck rack soup.

Pour some olive oil and sauté the chopped ginger and green onion until fragrant.

After the fragrance comes out, add the duck rack and continue to fry. Stir-fry the oil out of the duck rack. Add some white pepper to the stir-fry.

After frying, heat the water and cover the duck rack. Begin to simmer. The longer the time, the whiter the soup becomes.

When the color of the soup comes out, skim out the foam and pour it out. Add some salt, peppercorns, chicken essence and sesame oil. Don't put a lot of seasoning at once.

After putting it and tasting the soup, the taste is not enough to add it. In the middle, you can enlarge the heat and boil for another five to ten minutes. But be sure to watch the pot don't boil dry.

Then simmer over low heat. Finally, you can add your favorite dishes or vermicelli.

Tip: Always pour hot water when pouring water. In this way the soup will be white.

Milky duck rack soup.

As a southerner, I love soup, and yesterday I bought half a roast duck, and I made a duck rack soup with the ingredients I had at home.

Ingredients: 5 slices of duck rack cabbage.

1 handful of enoki mushrooms.

Rice wine a little.

White pepper to taste.

Oil a little. Salt to taste.

1 clove of garlic. 3 sprigs of coriander.

Ginger 3 slices. 2 green onions.

The recipe for milky white and non-fishy duck rack soup.

Pour a little oil into the pot, stir-fry the minced garlic, put it in the duck rack and fry for 1 minute, then add 1 tablespoon of rice wine to spray the fragrance and remove the smell.

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Wash the cabbage and enoki mushrooms and set aside.

Prepare the casserole, put in water, 3 slices of ginger, **.

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Pour the fried duck rack into the casserole, add the green onions, boil the pot over high heat only, and simmer for 20 minutes.

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After 20 minutes, the soup has been milky white, add the cabbage and enoki mushrooms, add an appropriate amount of white pepper, and simmer for another 15 minutes.

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Finally, sprinkle half of the coriander before removing from the pan and add salt to taste.

The fragrant and fishy duck rack soup is here

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TipsIn addition to cabbage, I also like to put soy products such as northern tofu and bean bubbles, and the soup is soaked with the aroma of beans, and it is very satisfying to take a bite.

Duck meat is sweet, slightly salty, cool, into the spleen, stomach, lungs and kidney meridians, with the five organs of the yin, clear the heat of deficiency and labor, nourish blood and water, nourish the stomach and rejuvenate the body, cough and convulsions, etc., as follows:

1. Duck meat has the effect of nourishing yin and replenishing deficiency, and the nature of duck meat is slightly cold, so it can nourish yin and replenish deficiency, clean up the heat and poison in the body, clear heat and remove fire after eating, and is suitable for those who are yin deficiency and internal heat;

2. Duck meat can also replenish blood and water, nourish the stomach, improve the function of the human spleen and stomach, prevent spleen deficiency and diarrhea, and relieve the indigestion of the human body;

3. Duck meat contains more B vitamins and vitamin E than its meat, which can effectively resist beriberi, neuritis and a variety of inflammation, and can also resist aging;

It can be cooked with meat and mushrooms, and the nutrition is relatively comprehensive.

The method is as follows: raw materials: 1 duck skeleton, 1 duck head, 1 pair of duck wings, 200 grams of pork, 500 grams of raw lotus root, 200 grams of dried mushrooms, 50 grams of dried bamboo shoots, 10 chestnuts and red dates, 30 lotus seeds, 20 sea rice, 50 grams of green onions, 50 grams of ginger, 2 spoons of fine salt, 1 spoon of sugar, 2 spoons of Shao wine, and 1 spoonful of monosodium glutamate.

1. Wash the pork and cut it into two pieces. Wash the lotus root, peel it and cut it into two sections. Soak the mushrooms in water and choose to clean. Wash dried bamboo shoots, red dates, and lotus seeds and set aside.

2. Add 4000 grams of water to the soup pot, put it on the fire, put the duck skeleton, pork, lotus root, mushroom, dried bamboo shoots, sea rice, green onion, ginger, cooking wine, and sugar into the soup pot at the same time, and after the soup boils, cook for 1 hour over low heat. Then add fine salt, chestnuts, lotus seeds, and red dates and cook for 1 hour. Add MSG to serve.

We stew with duck rack soup and pull vegetables, which is particularly delicious, stew for a longer time, and don't put anything. A little salt will do.

The key to stewing is to grasp the proportion of dao ingredients, water and self-soup. Let's talk about the simplest way to boil duck bone soup under bai, if you use a duck skeleton to boil, you need to add 4 catties of water to boil into 1 catty of soup, you can be precise in the first few times, and it is estimated that you can boil more.

Method: Pick and wash the chicken and put it in the pot, add water, add cooking wine, salt, ingredients, cinnamon, five-spice noodles, boil it and take it out of the pot together with the soup, cover and simmer for 2 hours, take out the cut pieces and put it in the pot, and then add a little shredded green onion and ginger, monosodium glutamate, and a little original soup, and then boil the oil and pour it on the shredded green onion and ginger.

First, chop the duck bones into pieces, add water to the pot, put the duck bones, boil on the fire, and skim off the foam; Cover the pot tightly, cook for two hours with a strong fire, let the bone marrow fully dissolve in the soup, boil until the soup is white and thick, let the soup pass through a colander or strainer, pour it into another container, remove the meat residue and bones. Add refined salt and monosodium glutamate. You can also garnish a few cucumber and cabbage leaves in a bowl, but don't put too much, or the soup will be light.

Ingredients: 1 large piece of duck meat, 1 piece of winter melon, 1 bowl of soybeans, 8 conpoys, 1 piece of ginger, cooking wine, salt, pepper, etc.

The detailed steps are as follows:

Step 1: Prepare about a pound of winter melon first, it doesn't matter if the winter melon in the soup is old, you don't need to peel it, take a small brush to brush the skin of the winter melon, and then cut it into a little larger piece, the sac and seeds do not need to be removed, cut together and put it in the casserole.

Step 2: Prepare a bowl of fresh soybeans, clean them and put them in the casserole together with the winter melon, prepare a piece of ginger, no need to peel it, wash it and slice it and add it to the casserole, and then prepare 8 conpoys, which are also added to the casserole for later use.

Step 3: Prepare a piece of old duck meat, half or a quarter of a duck is almost, duck meat to pick a little old water duck, if the pot is big enough, you can also use one to cook, after the duck meat is cleaned, cut a slightly larger piece, and then blanch the duck meat in a pot under cold water, add a few pieces of ginger, sprinkle with some cooking wine, do not cover the pot, boil it for two or three minutes after boiling, and then rinse the duck meat after the blood is boiled.

Step 4: Add the washed duck meat to the casserole, then add an appropriate amount of water, the water for the soup must be added enough in this step, the soup should not be added in the middle of the soup, it will destroy the nutrients of the soup, the casserole soup will not dry a lot of soup, a little budget is enough for two or three bowls of water.

Step 5: Cover the pot, turn up the heat to a boil, continue to boil on high heat for 5 minutes, and then turn to medium-low heat for an hour, so that the soup is rich and delicious.

Step 6: The time is almost up, open the pot, add an appropriate amount of salt and pepper, stir well and start drinking, the soup must be fresh, no need to put too many seasonings, so that the soup is delicious and nutritious.

Preparation materials: 1 duck rack, 1 carrot, a little garlic, 5 grams of salt, 5 grams of vinegar, 3 grams of monosodium glutamate 1, first of all, the duck rack is chopped into pieces, which can be directly put into the pot; Cut the carrot into four pieces from the middle, cut it into about one centimeter thick, cut it into fan-shaped pieces and put it in the pot.

2. Add an appropriate amount of water, bring to a boil over high heat and cook for five or six minutes to make a milky white soup.

3. Then, cut the garlic moss into small pieces and put it in the pot.

4. Finally, the simple and delicious duck rack soup is cooked, and the problem is solved.

Here's how to make a good duck rack soup:Ingredients: duck rack.

Excipients: green onion, ginger, cooking wine, boiling water, oil, salt, chicken essence.

1. Prepare duck rack, green onion and ginger.

2. Put the oil into the duck rack and stir-fry, be sure to stir constantly, and fry until golden brown.

3. Add cooking wine, slippery green onion and ginger slices and stir-fry until fragrant.

4. Add boiling water, salt, chicken essence, boil over high heat and turn to small and medium-sized letter early fire.

5. Cook until milky white, add chopped green onions, and then you can start the pot.

The duck rack soup is delicious and stewed as follows:Ingredients: 150g of oyster mushrooms, 150g of carrots, 30g of lotus seeds, 5 jujubes (fresh).

Excipients: appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of pepper.

Steps: 1. A duck rack.

2. Chop into small pieces.

3. Wash the carrots.

4. Wash the oyster mushrooms.

5. Put the duck rack, green onion and ginger in the casserole.

6. Wash the jujubes and put them in a pot.

7. Wash the lotus seeds and put them in a casserole.

8. Add enough water and cooking wine, bring to a boil over high heat and simmer over low heat for 1 hour.

9. Cut the carrot into hob pieces.

10. Put it in a pot.

11. Cut the oyster mushrooms into hob pieces.

12. Put it in a pot and add salt and pepper.

13. Bring to a boil over high heat, simmer over medium-low heat for another 30 minutes, add monosodium glutamate to taste.

14. Remove from the pot.

The method of stewing duck rack soup is simple:1Buy a fresh duck rack, wash and drain the water, put it in a meat pot, add an appropriate amount of water, bring to a boil over low heat, and remove the foam halfway.

2.Add an appropriate amount of salt, cooking wine, chives, ginger slices and other seasonings to grind, and cook until the duck rack is cooked thoroughly and the soup thickens. 3.

Add an appropriate amount of celery, carrots and other vegetables, then bring to a boil over high heat, add an appropriate amount of chicken essence, change to low heat and boil until the soup is thick. Duck rack soup is a very delicious Chinese soup, it is rich in nutrients, such as calcium, phosphorus, iron, selenium, potassium, etc., can supplement the nutrients needed by the human body, and can also play a role in bringing chaos to nourish the body, therefore, the correct stew of duck rack soup has great benefits for health. Duck rack soup is an old and famous Chinese soup food, which is rich in nutrients and has great benefits to the human body.

Summary. Step 1: Prepare the leftover duck rack, green onion and ginger Step 2, heat the oil into the duck rack and stir-fry. Step 3: Add cooking wine, green onion and ginger slices and stir-fry until fragrant.

Step 4: Add boiling water, salt, chicken essence, and cook over high heat Step 5 until the soup is thick and white. Step 6, put out and sprinkle with chopped green onions, Step 7, finished product.

Step 1: Prepare the leftover duck rack, green onion and ginger Step 2, heat the oil into the duck rack and stir-fry. Step 3: Add cooking wine, green onion and ginger slices and stir-fry until fragrant. Step 4, add boiling water, salt, chicken essence, and cook on high heat Step 5 until the soup is thick and white.

Step 6, Sheng Yinhong sprinkled with chopped green onions, and step 7, finished product.

1. The amount of boiling water should be added at one time, and a little more water can be added to the duck rack. 2. If you want to make a bowl of milky white duck soup, the most important thing is to have a high fire from beginning to end, not to simmer, if the fire is too small, it will make the duck soup not so thick. 1. Duck is rich in nutrition, fresh and tender, fat but not greasy, and has been a good nourishing and maintenance product in Chinese medicine since ancient times.

2. People who know how to maintain health know that drinking porridge or broth made of duck is good for health, delays aging, nourishes yin celery, and replenishes deficiency. 3. Especially in autumn, autumn and winter tonic has become a custom among the people, and traditional Chinese medicine believes that autumn and winter are a good season for tonic and strengthening. A bowl of fragrant and delicious duck rack soup will definitely drive away all your cold.