Is it better to drink more duck soup in autumn and winter?

Drinking soup has always been a habit of our usual meals, and drinking soup before meals is very good for the maintenance of the stomach, which can be a good way to stay away from stomach cancer. Let me tell you about chicken soup or duck soup in winter?

Chicken soup or duck soup in winter.

Chicken soup and duck soup have their own advantages, and it depends on the individual's physique.

Chicken soup is warm, it is a good tonic, it can be used for winter tonic, replenish qi and blood, benefit essence and qi, and it is good to drink chicken soup if you have a weak constitution. Chickens are especially suitable for winter tonic, and the folk are known as "every nine chickens, good health in the coming year".

In autumn and winter, it is also easy to appear hot and dry, so it is advisable to drink duck soup appropriately, duck soup is cool, can reduce fire, nourish yin and replenish deficiency, is conducive to reducing edema, and it is better to drink duck soup than hot and humid. Don't drink duck soup in winter, dry winter.

Benefits of drinking chicken soup in winter.

1. Resist the cold.

People with a hot constitution may have the opposite effect if they eat it, and chicken soup is more suitable for warm supplements. Whether it's before the weather gets cold or when it's cold, a bowl of hot chicken soup will make your body warmer and less afraid of cold as soon as you drink it.

2. Increase immunity.

Chicken soup needs to be simmered for a long time to produce a very essence of the tonic soup, the tender chicken is very nutritious to improve immunity, plus the boiling process will release an amino acid, which can prevent the white blood cells from being active during inflammation, increase resistance, and relieve cold symptoms. During flu season, drink chicken broth in moderation. For those who have been infected by the influenza virus, it is beneficial to suppress the inflammation and mucus production caused by colds, thereby reducing the patient's suffering.

3. Strengthen muscles and bones.

Chicken soup is rich in minerals and amino acids, which can not only nourish the kidneys and blood, but also achieve the effect of strengthening muscles and bones.

4. Nourish the body.

The essence of stewed chicken soup is not only in the soup, the nutritional value of chicken is also quite high, chicken soup is a small amount of protein, fat and other nutrients dissolved in chicken fat, chicken skin, chicken and chicken bones, chicken should also be eaten together to obtain complete nutrients.

5. Nourish the kidneys.

If you want to nourish the kidneys in winter, it is recommended to drink chicken soup to tonify, which can improve backache, cold hands and feet, frequent urination, nocturia and other problems.

Benefits of drinking duck soup in winter.

Duck meat is also a good ingredient for winter supplementation, and duck meat can be used to make a very delicious duck soup. The cold and dry winter is the most likely to hurt the lungs, and the human body often has nasopharyngeal itching and discomfort, dry burning pain, dry cough and less phlegm, and even blood in the sputum, asthma and chest pain.

Duck soup is sweet and cool, and enters the spleen meridian, lung meridian, stomach meridian and kidney meridian, which can nourish yin and nourish the stomach, dilute water and reduce swelling. It is very suitable for women with dry bodies, itching and pigmentation on the face. People with low-grade fever, weak constitution, loss of appetite, dry stools, and edema are better fed.

At the same time, duck soup is suitable for people who are malnourished, weak after childbirth, night sweats, spermatozoa, women with low menstruation, dry throat and thirst. It is also suitable for cancer patients and people with radiotherapy and chemotherapy, diabetes, liver cirrhosis ascites, tuberculosis, and chronic nephritis edema.

When the duck is stewed, it can be added to the lotus root, winter melon and other vegetables to make soup and eat, which can not only match meat and vegetables to play a complementary nutritional effect, but also make up for the deficiency, eliminate the heat and nourish the yang, which is really a good nourishing product in summer. If you add the same stewed soup with gourd and coix seeds, the effect of nourishing yang is better, and it can strengthen the spleen and dispel dampness, and increase appetite.

Due to the hot and rainy climate in summer, the heat and humidity often make people's spleen and stomach trapped and lose their appetite. Therefore, it is necessary to use diet to supplement and increase the intake of nutrients to achieve the purpose of dispelling heat and fatigue. The nutrients should be mainly light and yin-nourishing foods, that is, "clear supplements".

The duck is a good tonic for summer days, it is not only nutritious, but also because it lives in the water all the year round, the sex is cool, it 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.

There is also a saying among the folk that "the old duck is better than the tonic in the great heat". When the duck is stewed, it can be added to the lotus root, winter melon and other vegetables to make soup and eat, which can not only match meat and vegetables to play a complementary nutritional effect, but also make up for the deficiency, eliminate the heat and nourish the yang, which is really a good nourishing product in summer. If you add the same stewed soup with gourd and coix seeds, the effect of nourishing yang is better, and it can strengthen the spleen and dispel dampness, and increase appetite.

Drinking more duck soup in summer can not only replenish over-consumed nutrients, but also get rid of the discomfort caused by summer heat.

Traditional Chinese medicine believes that the duck is flat, sweet and salty, can nourish yin and nourish the stomach, and the "Famous Doctor's Directory" says that it "replenishes deficiency and removes heat, and Tibetan intestines, and improves waterways"; "Suixingju Diet Recipe" believes that it "nourishes the yin of the five internal organs, clears the heat of deficiency and labor, nourishes blood and hydration, nourishes the stomach and nourishes the stomach, and stops cough and convulsions". Cooking duck with radish is moist and delicious, can nourish yin and nourish the stomach, eliminate food and stagnation, moisten the intestines and laxative, and is a beautiful soup for family health care in summer.

Whether winter melon and duck soup is suitable for winter consumption depends on each person's physique.

From the perspective of traditional Chinese medicine, winter melon is slightly cold, and has the effect of clearing heat and detoxifying, diluting water and eliminating phlegm, removing annoyance and quenching thirst, dispelling dampness and relieving heat; Duck meat is cool, can strengthen the spleen, dispel dampness, dispel heat and remove heat.

If you overdose in winter or often get hot because of physical problems, it is very suitable to eat winter melon and duck soup, but if your body is relatively cold, it is not very suitable to drink winter melon and duck soupInstead, you should drink more warm soups, such as chicken soup, fish soup, beef soup, pork rib soup, etc., and can be stewed with yam, lotus root, wolfberry, red dates and other ingredients.

In the south. In winter, you can drink winter melon and duck soup.

Ingredients: half a duck, 500g winter melon, appropriate amount of ginger, appropriate amount of astragalus, appropriate amount of red dates, appropriate amount of wolfberry, appropriate amount of green onion, appropriate amount of Huaishan, appropriate amount of salt, appropriate amount of pepper.

Method:1Wash the duck and cut it into large pieces, boil the water in a pot, and put the duck pieces in;

Blanch the duck pieces with boiled blood foam and drain them out;

Add an appropriate amount of oil to the pot, add ginger and green onions and stir-fry;

After stir-frying until fragrant, add the blanched duck pieces and stir-fry together;

After the duck is slightly stirred out of the oil, add an appropriate amount of water and a few wolfberries, red dates, astragalus, and Huaishan;

Bring to a boil over high heat and simmer for 30 minutes;

When the duck is ripe, add the winter melon cubes and cut them into medium-sized pieces;

Cook for another 10 minutes and add salt and pepper to taste;

The boiled winter melon chunks are translucent, and the duck soup is delicious.

Winter is getting colder, because of eating cold drinks, bitter gourd and other cold foods in summer, in winter, eat some tonic food, it is easy to cause stomach discomfort. Sensitive people can also experience symptoms such as diarrhea and bloating. Chicken belongs to the hot nature, while the duck we are talking about belongs to the cool nature, warm nature, which is very suitable for winter tonic.

First, many people know that for the frail elderly and young children, duck soup has a higher nutritional value than chicken soup. As the saying goes, "wet in summer and dry in winter", winter melon and duck soup is the most suitable for dispelling dryness and soothing the stomach. Moreover, it is nutritious and comprehensive, making it the best dish for winter food supplementation.

Second, the practice of winter melon and duck soup:

1. Chop the muscovy duck into several large pieces, wait for the water to boil, and pass through the water.

2. Add water to the pot and boil again. Then take it out and set aside, the main function is to remove the fishy smell.

3. Peel the winter melon and cut it into small squares of about 4 cm, and prick the holes one by one with a toothpick, which is easy to cook and taste. Cook for about 15 minutes.

4 Put the duck meat in a saucepan, add water, and add some ginger slices. After boiling for 15 minutes, add the winter melon. Allow the water to boil for about three minutes.

Sprinkle with celery and change the heat to low. Simmer for 30 minutes. Add salt, monosodium glutamate, pepper, cooking wine, green onion, segments, ginger slices, sesame oil.

The fragrant winter melon and duck soup is ready.

In the south, winter melon and duck soup is a soup made with winter melon and duck meat as the main ingredients, salt, monosodium glutamate, pepper, cooking wine, green onions, ginger slices, sesame oil, and broth as ingredients. It has the effect of strengthening the spleen and dissipating dampness, dispelling heat and removing heat. Then you can also drink winter melon and duck soup in winter.

Winter melon and duck soup.

It can play a role in strengthening the spleen and dissolving dampness, has the effect of dispelling heat and removing heat, and drinking winter melon and duck soup can also supplement the protein and minerals in the body, which can improve the body's immunity, and can play a role in beauty and prevention of aging. Winter melon can play a role in clearing heat and detoxifying, has the effect of diluting water and eliminating phlegm, and can improve the symptoms of cardiothoracic irritation.

Duck meat should not be eaten with rabbit meat, bayberry, walnuts, turtles, fungus, walnuts and buckwheat; Winter melon is cold, spleen and stomach deficiency and cold are easy to diarrhea, use with caution; People who have been sick for a long time and have cold limbs should avoid eating.

Winter melon and duck soup is a beautiful soup for all ages. In winter, for friends who are easy to get angry, it is most suitable to drink this winter melon and duck soup, which is nutritious and delicious, and it is not on fire, which is very good. The taste of winter melon and duck soup: light and refreshing, salty and delicious.

The practice of winter melon and duck soup: wash and cut the duck into small pieces after processing, put it in a pot, add water and ginger to boil, take it out and wash it, put it in a casserole, add an appropriate amount of water and ginger, boil over high heat, add winter melon slices, red dates, and wolfberries. Turn to low heat and simmer for 40 minutes, add salt and pepper, and simmer for another 10 minutes to taste.

Ingredients: 100 grams of water chestnuts (water chestnuts), 1 duck, 20 grams of green onions, 15 grams of ginger, 20 grams of cooking wine, a pinch of salt.

Method: Slaughter the duck to remove the hair and internal organs; The horse's hooves are skinned, and everything is cut in half; Slice the green onion and slice the ginger. Put the duck into the pot, put in the water chestnut, green onion, ginger, salt, cooking wine, add an appropriate amount of water, put it to a boil, change the simmer and simmer until the duck is ripe.

Use a casserole, add water to boil over high heat, remove the foam, add ginger slices, cooking wine, change to low heat and simmer for one hour, add salt to taste, see if the duck meat is stewed, and simmer for more than ten minutes depending on the situation.

2. Put an appropriate amount of water in the pot and boil it, put in the duck, put some cooking wine, drop the water, and then take out 3 and prepare some coriander, ginger, wolfberry, and peppercorns.

4. Put an appropriate amount of clean water in the pot, add duck, ginger slices and peppercorns to stew, 5. When the duck is stewed, oil will appear, and you can remove it with a spatula.

6. Simmer for about two hours, add the goji berries and salt.

7. Sprinkle some parsley before cooking.

8Put it in a bowl and enjoy.

It is recommended to nourish the duck soup, which is nutritious, delicious and nourishing.

Ingredients: 800 grams of duck, 300 grams of yam, 20 grams of jujube, 5 grams of wolfberry, 2 grams of codonopsis, 15 grams of angelica, 10 grams of lily, 5 grams of lotus seeds, 10 grams of seeds, 10 grams of ginkgo seeds, 30 grams of ginger.

Method: 1. Cut the duck into large pieces; Put the duck meat in a pot of cold water, bring to a boil over high heat, and when there is a lot of foam, remove the duck pieces and rinse them with warm water.

2. Peel the yam and cut it into hob pieces; Peel the ginkgo seeds, soak them in water and remove the thin skin on the outside; Lotus seeds go to the heart; Peel the ginger and cut into large slices for later use.

3. Do not put oil in the wok, put in the duck pieces and stir-fry, fry until the moisture of the duck meat is dry, smell no fishy smell of duck, turn off the heat and put it out.

4. Put the fried duck pieces and all the ingredients except the yam into the stew pot, pour in the water to cover the ingredients, boil over high heat, change to low heat and simmer for about an hour, then put in the yam pieces and continue to simmer for half an hour, add salt to taste before leaving the pot.

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.

Duck soup is a very clear soup, the so-called clear supplement is that the nutrients are light, nourishing yin, so summer and autumn is very suitable to drink duck soup, because after autumn, the weather is still hot and rainy, hot and humid, so that everyone's spleen and stomach are uncomfortable, resulting in loss of appetite, so at this time you can stew some duck soup to drink, can help us to replenish the body.

When stewing "duck soup", should you blanch it first? I'm always confused and mistaken, no wonder it smells so fishy.

Everyone knows that general meat has a bloody smell, and duck meat is no exception, and to deal with this fishy smell will involve a problem, that is, when stewing duck soup, should you blanch it first? I was always confused and mistaken, and the result was very fishy, ruining a good pot of soup, and then I consulted an experienced old chef, only to know that I had to blanch the duck first.

The purpose of blanching is to remove the bloody smell and part of the fat of the duck, but I am always confused and mistaken, and directly rinse the duck with clean water and stew it in the pot, and the result is that the duck soup stewed out of this way has a strong fishy smell, so the step of blanching is not omitted, and the pot must be blanched under cold water, so if you want to stew the duck soup with tender meat and no fishy smell, you need to pay attention to the method.

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.

Add the white radish and then turn to low heat, simmer for more than 30 minutes, at this time the duck meat is almost stewed, then add a little salt and white pepper to taste, turn off the heat and then simmer for 10 minutes to take out the porridge, you can sprinkle some green onions to enhance the fragrance after the pot.

Therefore, when stewing duck soup, remember to blanch it first, then fry some oil, and finally add water to stew, so that the stewed duck soup basically has no fishy smell, and it is not greasy at all, have you learned?