How to eat duck in June?

Beer duck with orange sauce (summer recipe) Ingredients: Jingguang duck accessories: carrots, lettuce, orange juice, fresh beer, green onions, ginger, refined salt, sugar, cooking wine, chicken essence, cooking oil, clear soup, sesame oil Cooking method:

1.First, wash the duck and cut it into cubes, blanch it in boiling water, peel and wash the carrots and green bamboo shoots and cut them into small pieces; Pour in the oil on the fire, put the chopped carrots and green bamboo shoots in oil, stir-fry slightly, and set aside; 2.Take a pressure cooker, pour in an appropriate amount of oil, put in green onions, ginger pieces, refined salt, sugar, cooking wine, chicken essence, pour in beer and clear soup (3 to 1), put in duck pieces, and then pour in a part of the juice, do not pour it all, simmer for another 15 minutes, and then put in the fried carrots and green bamboo shoots to taste when almost cooked, and then add an appropriate amount of orange juice before leaving the pot, and drizzle with sesame oil.

The soup should be thicker, pay attention to the juice; orange juice to enhance freshness; Duck.

Summary. Duck meat is the healthiest in fat. Duck meat is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest.

In addition, the fat in duck meat is different from other animal oils, the ratio of various fatty acids is close to the ideal value, and the chemical composition is similar to that of olive oil, which has the effect of lowering cholesterol, especially suitable for people suffering from atherosclerosis.

Hello, it is best to eat duck in July and August. <>

The reason is that the duck raised in the spring is the fattest in July and August, the duck meat is cold, has the effect of clearing heat and strengthening the spleen, and the weather is hot at that time, and the duck meat can defeat the fire.

In autumn, eating duck meat can relieve autumn dryness.

Duck meat is the healthiest in fat. Duck meat is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. In addition, the fat in duck meat is different from other animal oils, the ratio of various fatty acids is close to the ideal value, and the chemical composition is similar to that of olive oil, which has the effect of lowering cholesterol, especially suitable for people suffering from atherosclerosis.

Ducks are animals that can be kept in all seasons, but there are different precautions for raising them in different seasons.

Spring: Spring is the season for duck breeding, which is suitable for buying ducks for breeding. Ducks breed in the spring and hatch at a higher rate, making buying ducks in the spring is a good option for those who want to expand their farming.

Summer: The temperature is high in summer, which is easy to trigger heat stress in ducks. Therefore, when raising ducks in summer, it is necessary to pay attention to providing sufficient cool water for ducks, keeping the duck house ventilated and cooling, and avoiding feeding during the high temperature period at noon.

Autumn: Autumn is the season for duck growth and development, and it is suitable to buy ducks for fattening. Ducks grow faster in autumn, and the cost of raising is relatively low, which is suitable for farmers to sell.

Winter: Winter is the trough of egg production for ducks, so it is not suitable to buy ducks for breeding or fattening. When raising ducks in winter, it is necessary to pay attention to warm measures and provide adequate feed and water to ensure that the health and performance of the ducks are not disturbed.

In general, there are different uses and precautions for buying ducks in different seasons, and you can choose the right season to buy and raise according to your own needs and conditions.

Summer Summer temperature adaptation is suitable for the reproduction and feeding of plants and animals.

There are a large number of duck practices, and there are mainly 4 practices that are very suitable for families:

1. Beer duck.

Prepare the main ingredients: duck, beer and other commonly used ingredients (including green onions, ginger, garlic, etc.), first wash the duck and cut it into pieces, other ingredients are also cut into pieces, put oil in the hot pan, put green onions, ginger, garlic and other seasonings into the pot until the fragrance overflows, this is to put in the duck meat cut into pieces, add small peppers, star anise and stir-fry constantly, turn the fire on for high fire, see that there is duck fat overflow in the duck, at this time you can add dark soy sauce, light soy sauce, sugar and salt and stir-fry until the duck has been colored, pour in a can of beer, Just cover the duck halfway, and when the beer is boiling, reduce the heat to low, cover the pot and wait for half an hour.

2. Braised duck with sour bamboo shoots.

The first step in preparing duck meat, sour bamboo shoots, rice wine and other commonly used ingredients (including green onions, ginger, garlic, etc.) is also to wash and cut the duck meat into pieces, sour bamboo shoots, dried chili peppers, ginger and cut into sections, ** After heating the pan, put the duck pieces and stir-fry until the duck fat overflows out of the pot, put a small amount of oil in the pot, add ginger and garlic and fry until the fragrance overflows, at this time, put the duck and keep stir-frying, wait until the duck meat is golden brown, you can add sour bamboo shoots, dry chili peppers, and rice wine to stir-fry back and forth, after stir-frying for a period of time, add water, it is best to cover the pot, It is best to reduce the heat to medium, and after 30 minutes, it can be removed from the pan, and when it is stewed, you can add condiments to taste according to your preference.

3. Fragrant duck with garlic sauce.

Prepare ingredients duck, sweet sauce, rock sugar and other common ingredients (including green onions, ginger, garlic, etc.), wash the duck meat and cut it into small pieces, put a small amount of water in the pot, put in the sliced ginger and a small amount of peppercorns after boiling, cook for a few minutes, and then put in the duck, during which you can put some wine in to remove the fishy smell of the duck, wait for 5 minutes, when the duck meat has no obvious moisture, put a small amount of oil in the pot, put in the duck meat and stir-fry until the duck overflows the oil, add ginger slices and garlic, stir-fry until the duck meat appears golden brown, add rock sugar to color, Add a spoonful of sweet sauce, stir-fry and add water to cover most of the duck, then turn to low heat and simmer for 40 minutes, add salt to taste when the time is halfway through, and finally the soup is thick and ready to come out of the pot.

4. Roasted duck with perilla.

Prepare duck meat, perilla leaves and other common ingredients (including green onions, ginger, garlic, etc.), pour a small amount of oil into the pot, add chopped ginger and white sugar, wait until the sugar is almost completely melted, put in the duck pieces and stir-fry to color, put in cooking wine, soy sauce and water to completely cover the duck meat, turn on high heat and wait for the water to boil, then turn to low heat, cover the pot, wait for 40 minutes, cut the perilla leaves into shreds, wait until the water is almost dry, put in the perilla leaves and garlic, just stir-fry the perilla to get out of the pot.

Hello made into beer duck.

Or duck ravioli.

Roast duck, plate duck.

Fried duck in sauce.