The practice of boiled duck with chestnuts is very homely

Don't fry the chestnuts anymore, add the duck to stew a pot of soup, so that it is delicious to lick the bottom of the bowl and dry.

Isn't duck meat delicious if it's dry and chai? Teach you the easiest way to make a delicious autumn and winter nourishing soup. Chicken and duck are both poultry meat, but most people love chicken but not duck, and think that duck meat is dry and woody.

If the duck meat is not cooked properly, it is indeed not delicious, just like I tried a KFC duck meat roll some time ago, it tastes dry and hard, and it is really much worse than the chicken meat roll.

This is not to say that duck meat is not delicious, in fact, I like to eat duck meat, for example, Peking duck, but the Peking duck method is too complicated, not suitable for home production, today Xiao Nuo wants to introduce you to a super simple duck meat method, that is, the duck and chestnuts are boiled together, chestnuts do not fry and eat, plus the duck stewed in a pot of soup, it is good to drink to lick the bottom of the bowl, and it can also be dry. The following will first introduce you to the detailed method of chestnut duck soup.

How to make chestnut duck soup].

Ingredients: 400 grams of chestnuts, 500 grams of duck, a little green and red wine, a little salt, three slices of ginger;

Production steps: 1. Blanch the duck meat in water to remove the blood, and the soup cooked from the blanched duck meat is not so fishy. Then put the duck meat in a casserole, then add water, green and red wine and ginger, turn on medium-low heat to cook the duck meat and cook it;

2. When cooking duck soup, we can start to process the chestnuts, first cut the chestnuts with a knife, and then put the chestnuts in the pot to steam, the steaming time does not take too long, about two or three minutes, so that it is easy to peel out the chestnut meat.

3. The duck is soft and rotten after boiling in a casserole for about an hour and a half, then add chestnuts and cook for another ten minutes, add salt to taste, and then it can be out of the pot.

Tips: There is no skill in cooking duck meat, as long as the meat is boiled soft and rotten, the key to this dish lies in the processing of chestnuts, when steaming chestnuts, steaming can be three weeks cooked, steaming too ripe chestnuts are not easy to peel, and chestnuts can not be boiled at the same time as duck heads, otherwise when the duck meat is cooked, the chestnuts will also scatter and become powder, which will affect the taste of the soup.

Although the chestnut duck soup is very simple, but the taste is not bad at all, the soup is added with green and red wine, that is, the old wine brewed by our hometown, so the duck meat and soup have a strong aroma of wine, and the duck meat has been cooked very soft, and it has absorbed the soup, and it does not feel firewood to eat. The chestnuts in the soup are the finishing touch, you don't need to worry about duck soup and chestnuts can not be combined with the two salty and sweet foods, duck soup with chestnuts, the soup tastes very fresh, and the chestnuts taste sweeter.

In Guangdong, "no soup is not a feast".

Whether it is spring, summer, autumn or winter, it is inseparable from all kinds of soups.

The first choice for nourishing qi and tonifying the spleen is duck soup.

Ingredients: 1 4 ducks, 3 slices of ginger, 100 grams of chestnuts, appropriate amount of tangerine peel.

1 4 ducks.

3 slices of ginger. 100 grams of chestnuts.

Appropriate amount of tangerine peel. Wash the tangerine peel and chestnut, slice the ginger, and blanch the duck meat.

Put the duck, tangerine peel and ginger slices together in the soup pot.

Add an appropriate amount of water.

Bring to a boil over high heat, reduce heat to low and simmer for 1 hour.

Finally, add the chestnuts and continue to simmer for 1 hour.

To taste, season with salt.

Chestnuts and duck are stewed together.

It can nourish qi and spleen, and moisten the stomach and lungs.

The soup is thick and the meat is fresh, and one pot is not enough to eat.

Ingredients: half a duck, 1 iron root yam, 10 chestnuts, 1 small piece of sour radish, appropriate amount of ginger, appropriate amount of salt, a little cooking wine.

Steps: 1. Prepare the ingredients. Knock out the collapse.

2. After the duck is thawed, clean it and chop it into pieces.

3. Boil water in a pot, add ginger slices and an appropriate amount of cooking wine, pour the duck meat into the blanching water, remove it, and rinse it with water again.

4. Put the blanched duck meat and ginger into the stew core, and add an appropriate amount of boiling water to the boiled water.

5. Pour water into the water tank (subject to the lowest water line) and put it into the stew core.

6. Close the lid, turn on the power, press the function button Chunyuan and select "stew over water".

7. Peel and wash the yam during the stewing process, cut the duck into about 5cm long sections, and cut the sour radish into pieces at will.

8. After simmering for about an hour, open the lid of the electric stew pot, add yams, chestnuts and sour radish and continue to simmer for about an hour, and add an appropriate amount of salt to taste half an hour before cooking.

9. Finished product drawing.

Ingredients: chestnuts, duck (I only used 1 4).

Seasoning: soy sauce, star anise, green onion, ginger, salt, sugar, cooking wine, chicken essence, water starch.

Method: 1. Chop the duck into pieces and put cooking wine to cut off;

2. Stir-fry the shredded green onion and ginger until fragrant, and stir-fry the duck pieces;

3. Put soy sauce, water, star anise to boil, put chestnuts, burn until the chestnuts are crispy and soft, add chicken essence, sugar, salt to taste, and thicken with water starch to collect the juice.

Ingredients: Appropriate amount of duck meat.

Excipients: appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of cooking wine, appropriate amount of water starch, appropriate amount of sugar.

Chestnut duck practice:

1. Chop the duck into pieces and put cooking wine to cut off.

2. Stir-fry the shredded green onion and ginger until fragrant, and stir-fry the duck pieces;

3. Put soy sauce, water, star anise and boil, put chestnuts, burn until the chestnuts are crispy and soft, add chicken essence, sugar, salt to taste, and use starch to thicken the juice.

Raw material. 300 grams of duck legs, 100 grams of chestnuts, 2 chives, 1 small piece of ginger, 1 2 tbsp soy sauce, 1 tsp salt, 1 tsp sugar, 1 tsp cooking wine, appropriate amount of starch, appropriate amount of water.

Method. 1. Deal with the chestnuts first, and spread the chestnuts in a cool, ventilated and dry place for a few days, which is not only conducive to preservation, but also conducive to peeling. Take some chestnuts and wash them when you use them, cut a small hole on each chestnut with a knife, take a small soup pot, pour an appropriate amount of water into it and boil, add a little salt, then pour in the chestnuts, cover the pot and simmer for more than 5 minutes (when simmering, the fire is turned off), and then you can peel the skin, take it from the soup pot one by one, don't take it all out or wait until the water is cool and then peel, it will become difficult to peel again, find the small hole we cut with a knife just now, it is very easy to peel off, and the complete chestnut meat can be easily taken and patted out The peeled chestnut flesh should be repented and placed in clean water for later use.

2. After processing the chestnuts, then deal with the duck legs, wash the duck legs, cut them into pieces, or directly remove the bones, take the meat and cut it into pieces, put the duck meat pieces in a container, add a little salt and water and mix well, the water does not have to add too much, just a little, and then put it into the steamer to steam. After steaming, take out the duck pieces and keep the steamed duck juice for later use.

If you are picking the bones first and then cutting the duck pieces, you can put the duck bones in and steam them together when steaming

But I think it's better to get a good sentence to eat. For example, the firewood roasted in the countryside is a delicious food, because it has some smoke smell, or digging the skin is so delicious as the condiment of some chili peppers in your class.

1. Wash and dry the duck year Zen seeds, remove the duck skin, and cut them into small pieces of about one centimeter horizontally and vertically.

2. Put the duck skin in a pan and fry the duck fat.

3. Take an appropriate amount of duck fat, (the rest can be used for other dishes), put the ginger in the oil and fry the pot, put a small piece of duck into the pot and stir-fry in the dust.

Material. 1 duck (2000 grams), 500 grams of chestnut meat, 10 shiitake mushrooms, a little soybean flour, sugar, coriander, oil, salt, ginger, garlic, soy sauce, etc.

Method. The duck goes to the pile and internal organs, rubs the soy sauce all over the duck, and then Nianhe potato stir-fried tempeh and garlic on the oil pot, and then adds the duck, bursts until fragrant, pours down 4 bowls of water, and then adds the chestnut meat, soaked mushrooms and sugar to the stem, boils with fire, and burns for more than 1 hour with slag, if there is little water left and the duck body is not ripe and soft, then add some boiling water as appropriate, burn until the duck is cooked to the degree, you can take out the duck and chop it, the chestnut meat is at the bottom, and the juice is buried in a little bean flour water and poured on the duck meat surface, Or add a pinch of coriander to add flavor.

Accompaniment to meals.

Fresh chestnuts, cut and chopped into a cross knife on each chestnut with a knife, pay attention to safety, chestnuts are easy to roll! Put it in boiling water and boil it for about 5 minutes, then peel the whole chestnut out of the cold water. Chestnuts that have been peeled and eaten can be stored frozen.

Step 2space

To prepare plain milk shredded toast Step 1

Put a little oil in the pot, stir-fry fragrant bay leaves, star anise, brother bury the old ginger pieces of orange and wild ginger, one or two garlic, put in the blanched duck meat, keep stir-frying a little oil, add cooking wine and continue to stir-fry, add light soy sauce, add chestnuts and simmer over medium heat.

Step 3space

To prepare plain milk shredded toast Step 1

If the juice is not much, add a little hot water and simmer together.

1.Wash the duck meat and chop it into cubes; After peeling the chestnut, blanch it in boiling water for a few minutes, so that it is easy to peel off the inner membrane.

2.Heat the oil in a pan, pour in the duck pieces first, and stir-fry for about five minutes until the surface is slightly charred.

3.Add a large bowl of water to the pot, the amount of water should be soaked on the surface of the duck pieces, after boiling, change to medium-low heat, cover the cherry blossoms and simmer for about 40 minutes.

4.When about half of the soup is left, add the chestnuts and an appropriate amount of coarse salt, stir well, and continue to simmer over medium heat.

5.When the chestnut duck soup in the pot is dry, add an appropriate amount of light soy sauce to color, and then you can get out of the pot.

Ingredients: duck, chestnut, star anise, bay leaf, cinnamon, ginger, green onion.

Seasoning: hoisin sauce, peanut oil, soy sauce, rock sugar.

Method: Qinqing 1, peel the chestnuts, wash the duck meat and blanch.

2. After blanching once, wash the duck, then put it in a pot and add water, add star anise, bay leaves, cinnamon, old ginger, and cook together.

3. Put oil in the pot, then scoop up the duck meat and put it in the pot before the auspicious stir-fry.

4. After stir-frying until fragrant, pour in the chestnuts, put some soy sauce and hoisin sauce, continue to stir-fry, and add the water that overflows the duck meat.

5. Add some rock sugar, let it continue to cook, and the juice will be collected slowly, and it can be put on a plate after the juice is collected.

Yes, here's how to make duck stew with chestnuts.

Ingredients: 500 grams of duck meat, 350 grams of chestnuts.

Excipients: 1 red pepper, appropriate amount of salt, 6 slices of ginger, 1 green onion, 2 tsp light soy sauce, 2 tsp oyster sauce, 3 grams of sugar, 2 tsp cooking oil, 1 tsp cooking wine, 2 garlic pieces, 1 piece of thick soup.

Step 1Prepare the ingredients.

Step 2Wash the ingredients, slice the ginger, cut the green onion into sections, and cut the red pepper into small pieces.

Step 3Wash the duck meat with water and chop it into small pieces.

Step 4Add light soy sauce, salt, cooking wine, oyster sauce and cooking oil to the washed duck meat and mix well.

Step 5Mix all the seasonings evenly and marinate for about 1 hour.

Step 6Remove the shell of the chestnut and then remove the skin.

Step 7Put oil in a pot, put the garlic and ginger in and stir-fry until fragrant.

Step 8Add the duck meat and fry over low heat until golden brown.

Step 9Wait for the duck meat to fry until it turns color, add the chestnuts, and fry the traces evenly.

Step 10Then pour in an appropriate amount of water.

Step 11Add a piece of stewed soup to taste, then stir-fry evenly.

Step 12Cover the pot and reduce the heat to simmer until the ingredients are tender.

Step 13After the ingredients are soft and rotten, add red pepper and green onion, and stir-fry until broken.

Next time I'm done with your words, I think it's a duck, and I'm going to chop it up, and if there's a chestnut, give it some to him, and if it's right, it's even better.

A good pot of soup is definitely indispensable for New Year's dinner, and chestnut duck soup is a good choice. Chestnut has the effect of nourishing the stomach and strengthening the spleen, the duck is cool, has the effect of nourishing the yang of the five organs, clearing the heat of deficiency and labor, nourishing blood and water, and nourishing the stomach. Chestnut stewed with duck can nourish qi and spleen, strengthen the kidneys and tendons, and moisten the stomach and lungs, many people will feel a little dry in such weather, and duck soup is the first choice for nourishing and moisturizing the lungs in autumn and winter.

Ingredients: 3 servings.

Half a duck adjuncts.

250 grams of chestnuts.

10 grams of tangerine peel.

5 grams of table salt. Appropriate amount of water Step 1 chestnut duck soup recipe Daquan.

Wash the tangerine peel, wash and slice the ginger, wash the duck, cut it into pieces of moderate size, and blanch it in boiling water to remove the blood foam.

Step 2: Make a cut in the case with a knife, soak the chestnut in boiling water for about 3 minutes, remove it while it is hot, and peel off the shell.

Step 3: Preparation of chestnut duck soup**.

Put the duck, tangerine peel and ginger slices into the soup pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 2 hours.

Step 4: A home-cooked recipe for chestnut duck soup.

Finally, add the chestnuts and continue to simmer for 1 hour, adding salt to taste when drinking.

Ingredient list.

500 grams of duck meat, 200 grams of chestnuts, 5 grams of coriander, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 2 grams of Sichuan pepper, 0 grams of dark soy sauce, 0 grams of light soy sauce, 20 grams of bean paste, 5 grams of dried chili peppers, 300 ml of beer, star anise, 2 grams, 2 grams of cinnamon, 1 gram of cloves, 1 gram of cardamom, 10 grams of vinegar, 3 grams of sugar, 10 grams of cooking oil.

Preparation chestnut roast duck.

1.Bring domestic hot water to a boil over high heat, add green onions, ginger and duck and cook over high heat for about 20 minutes, skimming off the white foam on the surface of the soup.

2.Pour the oil into the pan and add the green onions, ginger slices, garlic cloves and Sichuan peppercorns. Stir-fry for about 2 minutes. Pour the duck meat into the pan and stir-fry for about 3 minutes.

3.Add dark soy sauce, light soy sauce and bean paste, stir-fry well, then add chestnuts, dried chilies, beer, star anise, cinnamon, cloves and cardamom.

4.Cover the pot and cook over high heat for about 5 minutes. Add the vinegar and sugar, stir well, remove from the pan and place in the pan. Sprinkle coriander on top of the duck meat to complete the chestnut roast duck.

Nutrition secrets. 1.The duck meat in chestnut roast duck moistens the lungs and promotes the production of body fluids. Regular consumption can reduce liver fire and protect health. 2.Chestnuts are rich in vitamins. Long-term consumption can protect ** and hair, and relieve visual fatigue.