How to cook winter melon duck, what materials to put in winter melon pot duck

1. It is best to use duck in duck soup, do not use foreign duck, foreign duck is more fatty, more suitable for raw stir-fry or braised soup, and it is fishy and very greasy to cook soup.

2. The old duck is a duck with a growth period of more than one year, the meat quality is older, but the fat content is less, and the calcium in the bones is also more, which is used to make soup not only not fishy, but also has a strong aroma, which is very suitable for stewing old fire soup, and the soup is fresh and delicious.

3. When cleaning the duck, the blood clot and fascia in the abdominal cavity of the duck must be completely removed, and the scattered duck feathers on the wings and legs of the duck must be plucked clean, which is the basic element to ensure that the duck soup is not fishy.

4. Before the duck stew, marinate it with a small amount of seasoning, pot it under cold water, boil it 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.

5. After skimming off the blood foam, put in the ginger slices, and the ginger must be put more, which can better remove the fishy smell and neutralize the coolness of the duck meat.

6. Duck is cold, when making soup, remember to use high soju, Sanhua wine, etc., do not use cooking wine, high soju can better enhance the flavor of duck soup.

Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. And winter melon has the effect of beauty and **. Duck meat and winter melon stewed together into a soup pot is really delicious, nutritious and beautiful, the brother does not know from the whole saltwater "millennium duck", only called "millennium duck" because the brother specially instructed:

This is a real duck caught from a farmhouse, so let's eat it with confidence. The result is really hey--- although it has been made into a "saltwater duck" in salt water, it takes a lot of effort to bite it... Good thing I'm clever :

Isn't it wasted if it is made into a duck soup pot? . . The duck stewed for 2 hours, but the soup was really good, like milk-like soup, delicious...

Ingredient breakdown. Salted duck, winter melon, green onion, ginger, Sichuan pepper, cooking wine, salt, chicken essence.

1. Chop the saltwater duck.

2. Peel and cut the winter melon into pieces.

3. Put water in the clay pot and add the duck pieces.

4. Add green onions, ginger, Sichuan peppercorns, and cooking wine to a boil over high heat, change to low heat and simmer for 2 hours.

5. Add the winter melon and simmer until the winter melon is fully ripe.

6. Add a little salt and season with chicken essence.

The ingredients for duck in winter melon are: lotus seeds, Zhaoshi, barley, dates, winter melon, duck, wolfberry, etc. Duck stewed with winter melon is a traditional specialty dish of Guangdong Province and belongs to the Cantonese cuisine.

Duck meat and winter melon are very nutritious, and it is a soup that is perfect for summer, easy to make, and delicious.

How to make duck in a pot with winter melon:

1. Soak the minced ginger into rice wine to make ginger ale. 2. Heat a wok over medium heat, fry the duck slightly, and put the duck up after cooking the ginger wine.

3. Take a large clay pot, put in winter melon, barley, tangerine peel, add water, boil with a strong fire first, then put the duck, and then use a slow heat to cook until the soup is concentrated about 1500 grams. 4. When serving, put the winter melon at the bottom of the plate, arrange the duck slices on the melon noodles, and add refined salt and monosodium glutamate to the soup.

When making duck with winter melon, the fat layer under the duck skin is thicker, so the duck skin should be removed before cooking, so as to avoid too much oil in the duck soup, which will be greasy and difficult to eat. The fishy smell of duck meat is heavy, so you should first fly water to remove the blood and peculiar smell, and then stir-fry in a pot until golden brown to remove the remaining smell of duck meat. When using a casserole to make soup, you should avoid spilling out the soup after boiling, scoop out the excess soup first, and then add it to the pot when the duck soup is reduced.

1. Cut the winter melon into thick slices, chop the duck meat, slice the dried radish, and mince the celery.

2. Remove the duck meat with ginger slices and cooking wine, and put the duck meat in the pressure cooker.

3. Add water and boil for 5 minutes, add winter melon and radish to cook for 10 minutes after the pressure cooker is deflated.

4. Add salt to taste, and finally add minced celery.

The nutritional value of duck meat is similar to that of chicken, and the nutritional value is very high, and the protein content in the edible part of duck meat is about 16 25, which is much higher than that of animal meat. Duck meat proteins are mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains collagen and elastin that dissolve in water, in addition to a small amount of gelatin, and the rest is non-protein nitrogen.

Weak constitution, loss of appetite, fever consumption is beneficial. The contents of ascorbic acid, thiamine, riboflavin and niacin are relatively high in winter melon vitamins, and the content is quite rich in winter melon seeds. There are 8 kinds of mineral elements, including potassium, sodium, calcium, iron, zinc, copper, phosphorus, selenium, etc., among which the potassium content is significantly higher than the sodium content, which is a typical high-potassium and low-sodium vegetable.