Does making duck soup lose the original flavor of the water?

To make duck soup, the water will not lose the original flavor, and the water is to remove the fishy smell of duck meat and make the duck soup taste more pure.

Hello, friend.

Personally, I think that to make duck soup, the duck will not lose nutrients if it is blanched first.

The duck is blanched first to remove the foam and fishy smell. But nutrients are not lost.

The resulting duck soup tastes even more delicious. It is also more conducive to the absorption and health of the human body, thank you.

To make the old duck soup, wash and cut it into pieces, soak it in cold for about 10 20 minutes to remove the duck's blood, and then waterlog out of the boiling water in the pot to remove the fishy smell, pay attention to the time should not be too long, and then rinse it with water, go to the soup so that the soup is boiled out of the soup, the original flavor, the fragrance is overflowing, there is no fishy smell, there will be no loss of nutrients, and you can eat it with confidence.

First of all, remove the internal organs of the duck, chop it into small pieces, rinse it with water, and then blanch it in a pot under cold water, you can add some ginger slices to the pot when blanching, so that the effect of removing the smell is better, and then rinse off some foam on the surface of the duck meat with hot water after blanching. After blanching, it is recommended to fry in a pot to fry the excess oil and fry until half-cooked, and the fried duck meat tastes better.

Then pour in a large bowl of water, the water should be fully submerged over the duck meat, and cold water can not be added in the middle, so the amount of water must be enough at one time, and then put in ginger slices, green onions, a small amount of cooking wine, boil over high heat, add white radish after boiling, meat and vegetable matching can play a complementary role in nutrition, white radish has the effect of clearing the lungs and moistening the throat, detoxifying and rejuvenating, the two are matched together, and the effect of clearing and replenishing is better.

Does making duck soup lose its original flavor first? After the duck soup is watery, it does not affect the original taste, and then stews slowly, stews to a certain extent, and there is a casserole stew to bring it together.

No. The water is to remove the fishy smell.

Old duck soup is delicious and nutritious, and is deeply loved by the public, and it is also a traditional health dish that many families especially love to make. So should you blanch duck soup first? What are the relevant precautions about stewed duck soup? Let's take a closer look!

1. Should you blanch the duck soup first?

Duck meat can be made into many delicacies, such as ginger fried duck, beer duck, roast duck, braised duck, old duck soup, etc. But no matter how you do it, you must first make sure that it is clean and hygienic. Because of the epidemic, it is also necessary to fully sterilize the meat you bought before eating.

After the duck is bought, the duck feather root of the duck skin must be cleaned first, otherwise the soup will be very fishy, and Mori Daiqing will also affect the appetite. When handling duck meat, we will smell a fishy smell, and if we want to get rid of the fishy smell, we need to blanch the duck meat to blanch the blood and bacteria in the duck meat. The blanched duck meat is stir-fried and then stewed in a soup pot, and the soup is milky white and has no peculiar smell.

2. Precautions related to stewed duck soup.

1.Duck selection: First of all, it must be the old duck, the old duck generally refers to the duck that has been fed for more than one year. Secondly, it is best to have a duck, the meat of the duck is firm, the soup tastes better, and the nutrition is higher than that of the female duck.

2.Handling of duck meat: After the duck meat is cleaned, it is best to use ginger and cooking wine to remove the fishy meat first, and then blanch it with boiling water, which can remove the odor to a greater extent and ensure the cleanliness and hygiene of the duck meat.

Remember not to blanch for too long to avoid loss of nutrients. Open the water and turn it on and off the heat when the water boils again.

3.Heat and time of stewing: Bring to a boil over high heat after adding to the soup pot, and simmer over low heat for about 1 hour. If it is a feed duck, because the meat quality is not as compact as the native duck, the time can be slightly reduced by about ten minutes.

4.What accessories to put in the duck soup: I definitely prefer sour radish, the soup stewed by the duck is very fresh, and the sour taste of the sour radish will arouse people's appetite more easily.

In addition to sour radish, winter melon, lotus root, and dried bamboo shoots are also good choices.

The above is about whether the duck soup should be blanched first, and the relevant precautions for the duck soup. In places like Chongqing, where the hot and humid weather is mainly in summer and early autumn, it is easy to cause spleen and stomach discomfort and loss of appetite, and it is most suitable to drink duck soup to enhance appetite and nourish the body.

People living in Jiangnan generally like to use chicken and duck to stew tonic soup. In the land of fish and rice, the food is light and sweet! Summers in the south are hot and humid, the air is humid, and the humidity in the human body is heavier than before.

Therefore, dispelling dampness is the focus of summer conditioning, and soup is the best choice. Nutritious, easy to digest, ** effective Barley dispels dampness and strengthens the spleen, winter melon reduces swelling, and duck is mild and nourishing.

This soup is often boiled in summer, which can strengthen the spleen, clear away heat and dampness. The fishy smell of duck meat is relatively strong, so when watering the duck meat in the second step, you can add more green onion and ginger cooking wine, which can remove most of the fishy smell.

1.Although duck meat is rough, not as tender as chicken, and not as popular as chicken, it has the effect of nourishing the stomach, invigorating the body, and reducing swelling. Duck is better for making soup in the summer than chicken.

Poria cocos has the effect of clearing heat and detoxifying, while mung bean can relieve heat and trouble. The combination of the three can play a complementary role in making soup.

2.Processing raw materials: cut the duck into large pieces, remove the fat duck skin and fat paste, so that the soup will be refreshing and not greasy; Soak the mung beans for about 1 2 hours in advance to allow them to absorb enough water, so that they are easy to cook soft and rotten; Poria cocos should also be pre-soaked and washed for later use.

Duck meat first: Put 2 tablespoons of cooking wine together with duck slices, ginger slices and green onions in a soup pot, add an appropriate amount of cold water, boil until the water boils, then tumble for about 2 minutes, remove and wash the surface foam for later use. Soup:

Put all the ingredients into the soup pot, add the right amount of water, add as many people as you want to drink as many bowls of water, and add another bowl of water to eat. After the heat boils, turn to low heat and simmer for about 2 hours. Seasoning treatment:

When the time comes, see the duck meat and mung beans are soft and rotten, add a little salt to taste and drink.

Poria cocos is divided into dried and fresh products, and the effects of the two are similar, but the soup made from fresh products is sweeter. Soak the dried products in the soup beforehand, and if you use fresh products, you do not need to soak them. It is best to use old duck soup with a growing period of more than one year.

Although the meat of the old duck is older (it does not feel rough when cooked), it is relatively low in fat and rich in calcium. Ideal for making soups. Duck meat has thicker subcutaneous fat.

It is recommended to remove all the fat duck skin and fat paste (I made it myself) during the pretreatment, so that the soup will not be too greasy.

Of course, the duck soup does not need to be blanched, the tide will destroy the taste, and not blanching can keep the ingredients fresh and tender.

I think of course you need to blanch the water, so that the blood can be blanched and the smell can be effectively removed.

Roast duck soup to remove the fishy smell, put ginger and cooking wine, etc.

After the duck is cleaned and cut into duck pieces, do not use it directly to stew duck soup, but first fry or fry the fat of the duck skin, this step can not only add flavor to the duck soup, but also force out the fat in the duck skin, so as to make the duck soup fragrant but not greasy.

When frying or sautéing duck pieces, in order to prevent the duck skin from sticking to the pan, you can first pour a little oil into the pan and shake the pan to let the oil stain the walls of the pan. After the oil is heated, a piece of loose old ginger should be fried to make the fragrance, and then a little high soju, Erguotou liquor or cooking wine, garlic, etc. should be poured in, which can better remove the fishy smell of duck meat, and also have the effect of enhancing the flavor of duck soup.

Then pour the duck meat and stir-fry for two minutes, add water to cook the soup! The duck soup is fragrant!

Old duck soup, a kind of Chongqing cuisine, is a kind of mass consumption soup pot food integrating food health, traditional nourishment, and folk food therapy. "Old Duck Soup" is famous for its delicious soup, old duck skin glutinous meat rake, radish sour and refreshing, with a unique flavor, which makes people often eat without getting tired. It can be eaten all year round, regardless of whether it is men, women and children, in the north and south, in spring, summer, autumn and winter.

The old duck soup soup is clear and mellow, the taste is delicious, the duck fat is yellow and bright, the meat is crispy and mellow, it is a kind of mass consumption soup pot food integrating gourmet health, traditional nourishment and folk food therapy. Stewed dishes take a long time to process, and the nutrients of vegetables will be lost more, but most of the nutrients of meat are still retained in the ingredients, and they can be eaten in moderation.

Of course, you have to choose the old duck for the duck soup, so it is easier to get rid of the fishy smell of the duck, and I choose the duck here that is more than one year old; Yam also pays attention to, the number of yams depends on the size of the duck, the size of the yam is different in the time of brewing, because it is the duck meat after chopping, the pot of cold water is soaked, the high wine, ginger slices are added together with the water, the medium heat is slowly heated, the blood in the duck meat will slowly precipitate out in the heating process, and the precipitated blood will produce a large amount of white foam, after the duck meat is cooked, and then poured out and cleaned.

<> beer duck is the best, no fishy smell, after the duck is cleaned, blanch it with water after cutting into pieces, remove the impurities in the body, take it out, and then put it in the pot, a little oil temperature, 5-6 into heat, put the seasoning, cut the green onion into large sections, ginger cut into pieces, star anise, pepper, cinnamon, bay leaves, has already removed more than half, the next is cooking, first put the socks duck in the pot, fly into the water, wash it, drain the water. Be sure to heat the pot and then add the duck to avoid sticking to the pan. Stir-fry the water of the duck, stir-fry until fragrant, and stir-fry the ginger together.

Heat the oil in the pot, the oil is slightly hot, add the green onion ginger slices, Sichuan pepper, star anise, pour in the duck that has been drenched in water, stir-fry over medium heat until the water comes out, the water is dry and the oil comes out, cook in cooking wine or beer, add boiling water and bring to a boil. Then turn the heat to low, add a small amount of tangerine peel, and a piece of angelica slices to make duck soup, first put ginger into the duck's belly, and then put other ingredients, so that the soup will not have a fishy smell.

When cooking, the fishy meat is not in place, you can clean the duck meat, add ginger, and blanch the cooking wine. Then remove from the heat and wash again. Then put it in a casserole, add ginger slices, cooking wine and continue to cook, and finally add other seasonings.

The soup is thick and delicious. Before the duck stewed soup, marinate it with a small amount of spices, pot it under cold water, boil over high heat, keep the fire hot so that the blood foam in the duck overflows, be sure to skim the layer of blood foam floating on the surface, and skim it several times until the soup is clear. Perilla duck soup, after the duck is blanched, start another pot, put oil, stir-fry ginger slices, put in the duck and stir-fry, then add water, put in perilla (fresh or dried can be) after the water is boiled, perilla can also be very fishy, and can prevent colds.

The duck can be marinated with turmeric wine for a while, or you can add a little spice and green onion to the marinated duck meat, and the duck can be used to make soup, and other ingredients and vegetables can be added to buffer the taste.

Old duck meat can be blanched in advance, add ginger slices and cooking wine to remove the fishy smell, and add an appropriate amount of beer and star anise when boiling duck soup, which has the effect of lifting, and can also remove the fishy smell of duck meat.