How to make braised lotus root with preserved duck, warm the body and warm the heart and stomach, an

Braised lotus root with preserved duck is a signature dish in Hubei, and it often appears on our table in winter. It is a combination of traditional crockpot simmering soup technology, there is not much tea soup, the soup is more fresh and viscous than the crockpot simmering soup, and the soup is also a vegetable, and the delicious characteristics of bacon are very obvious. The lotus root absorbs the salty and umami flavor of the duck and becomes extremely delicious, and the soup becomes smooth and not greasy, not salty or thick, and you can't stop drinking it at all!

Main materials of braised lotus root with preserved duck: 1 preserved duck leg, 2 lotus roots, 2 slices of ginger, appropriate amount of green onions, appropriate amount of dried red pepper, auxiliary materials: appropriate amount of sesame pepper, appropriate amount of rice wine, appropriate amount of salt, appropriate amount of pepper, appropriate amount of monosodium glutamate, appropriate amount of processing technology:

Soak a duck leg in hot water for 2 to 3 hours to remove unnecessary salt; After soaking, chop into small pieces; Then put it in a pot and bring it to a boil. After blanching, rinse with cool water and set aside; Wash and peel the lotus root in 2 sections; It is then cut into small even pieces;

Put it in a bowl and marinate it with a little salt for a while; Prepare ginger slices in advance and reserve green onion segments; Prepare sesame peppers in advance, and reserve dried red peppers; Add a small amount of oil to the pot and add ginger slices to stir until fragrant; Add the duck pieces, then add a small amount of rice wine and stir-fry; Then pour in the pepper and dried red pepper and stir-fry again for a while, and fry until the meat of the duck becomes tight and oily;

Add the lotus root and stir-fry twice; (Wash the lotus root with cold water before putting it in the pot) put the water over the meat surface and bring to a boil over high heat; After boiling, pour it into the pressure cooker, and press the pork ribs to inhibit for 12min;

Then pour the preserved duck soup into a clay pot and boil, add an appropriate amount of pepper, monosodium glutamate, sprinkle green onions and enjoy. Manufactured goods! The aroma is overflowing, and the gluttony is dead!

It's really delicious! Tips: Avoid injuries inside and out: When buying lotus roots, you need to pay attention to whether there are any significant injuries.

If there is wet mud wrapping, you can peel off the wet mud slightly when purchasing.

Don't be too white: At present, the lotus root on the market has been washed and has a good appearance, and it is very likely that the chemical agent sodium citrate is soaked in color, and the tone is whiter.

After the duck leg is cleaned, put in the pepper, ginger slices into the pot to boil, after the high heat boils, simmer on low heat for half an hour, after the soup becomes milky white, peel and wash the lotus root, it will be some open some places cut into slices and then put into the duck soup, simmer for an hour on low heat, and then put in the hemp oil, want to chop the green onion.

Peel the lotus root, cut the hob block, soak it in clean water and set aside, wash the duck leg with hot water, rinse it again after blanching, control the moisture, and put it in the oil pan for stir-frying.

After the duck is cut into pieces and blanched, add the dried chili pepper and Sichuan pepper ingredients, put it in the oil pot and fry until fragrant, wash the lotus root and cut it into pieces, and put it in the duck with green onions, ginger and garlic to stew for more than 2 hours, and the soup can be out of the pot when it is milky white.

As follows:

Ingredients: 400g lotus root, 400g duck leg.

Excipients: 40g peanut oil, 15g light soy sauce, 10g oyster sauce, 20g cooking wine, 40g chopped pepper, 13 spice grams, 3 grams of chopped green onion.

1. Prepare ingredients.

2. Peel the lotus root, cut the hob pieces, and soak them in clean water for later use.

3. Wash the duck legs with hot water, blanch and rinse again to control the moisture.

4. Remove the oil from the pan and add the duck legs to stir until fragrant.

5. Add lotus root and stir-fry well.

6. Pour in an appropriate amount of water, release soy sauce, oyster sauce and cooking wine and stir well.

7. Add chopped peppers and stir well, cover the pot dust and return to the lid, and simmer for 20 minutes.

8. When the soup is dry, sprinkle in the three factions of the Ten Judgments and Fry well.

9. Sprinkle chopped green onion and remove from the pot.

10. Finished product.

Steps of the practice of braised lotus root with preserved duck:

1.Cut the duck into cubes and wash it, slice the ginger, wash and mince the shallots for later use;

2.Boil a pot of water, after the water boils, put the duck in, blanch for a while, pick up and put it in a casserole, add ginger slices, warm water, and boil;

3.After the soup is boiled, turn to medium-low heat and simmer for an hour and a half, boil until the soup is white and the duck is fragrant;

4.Cut the lotus root to remove the lotus root, peel and cut it into pieces, put it in a casserole and boil it together, and after an hour, you can turn off the heat;

5.Add white pepper and chopped shallots before serving.

Lotus root, also known as lotus root, is rich in nutrients, containing proteins, fats, carbohydrates, vitamins, trace elements and minerals. Raw lotus root can clear away heat and relieve annoyance, quench thirst and relieve vomiting, cooked lotus root has a sweet and warm taste, has the effect of strengthening the spleen and appetizing, replenishing blood and eliminating food.

The efficacy of braised duck lotus root:

1.Lotus root and duck have the effect of nourishing yin, duck meat has a warming effect, in the four types of meat dishes of chicken, duck and fish, the protein content of duck meat is higher than that of other meats, and the fatty acid melting point in duck meat is low, easy to digest, after pickling duck meat, the fat content is less, and the taste is delicious, especially suitable for autumn and winter women tonic;

2.Raw lotus root is cold, but the cooked lotus root changes from cool to warm, has the therapeutic effect of nourishing the stomach and nourishing yin, strengthening the spleen and nourishing qi and blood, and is a good food supplement, especially suitable for women who are dry skin and complexion due to weak spleen and stomach, lack of qi and blood, so duck and lotus root can have the effect of nourishing yin.

Ingredients: Main ingredient, 600 grams of preserved duck. 500 grams of lotus root: excipients. Green onions, 10 grams. 8 grams of ginger, cooking wine. 2 tablespoons, salt. 2 grams, thick soup treasure. 1 piece.

The method is as follows: 1. Wash the air-dried duck and chop it into blocks of equal size.

2. Peel the lotus root and cut it into hob pieces; Slice the green onion and slice the ginger.

3. Put oil in the wok, add green onion and ginger to stir-fry until fragrant, add preserved duck pieces to stir-fry until fragrant, and cook a little cooking wine.

4. Add water to a casserole and bring to a boil over high heat, add duck pieces and lotus root.

5. Add a piece of thick soup and simmer for 50 minutes until the duck pieces are cooked, and add an appropriate amount of salt according to the taste. The stewed lotus root with preserved duck is completed.

The duck is stewed in a pressure cooker for 15 minutes, and the method of simmering for 20 minutes is as follows

Ingredients: 400 grams of preserved duck legs, 400 grams of lotus root, 40 grams of peanut oil, 15 grams of light soy sauce, 10 grams of oyster sauce, 20 grams of cooking wine, 40 grams of homemade chopped peppers, 3 grams of chopped green onions, and thirteen grams of incense.

Tips: Generally, the preserved duck is salty enough, so it must be soaked before making soup, and you must taste it when you put salt at the end, and then consider the amount of salt according to the actual situation; When making soup, choose flour lotus, that is, it tastes powdery noodles, so pay attention to the flour root when buying, the lotus root is short and thick, the surface is smooth, and the lotus root skin is slightly yellowish-brown, most of which is powdered lotus; Powder lotus generally has more holes; When using a rice cooker to cook soup, stir-fry the cured meat directly in the rice cooker, and then add lotus root to simmer together, so that the stewed soup is milky white and more fragrant.

Ingredients: duck, ginger slices, lotus root cubes, chopped green onions.

1.Soak the duck in hot water for about 1 hour to reduce the salty taste, and then rinse it with water;

2.Cut into small pieces and prepare some ginger slices;

3.Put the duck leg and ginger slices in the rice cooker;

4.Press the function button on the rice cooker to simmer for about 1 hour;

5.Stir-fry with a spatula for three or four minutes;

6.Stir-fry the oil of the duck leg slightly, then add lotus root cubes and an appropriate amount of boiling water;

7.Cover and continue to simmer;

8.After simmering for an hour, the soup turns milky white, and the fragrance wafts out, sprinkled with a little white pepper;

9.Serve in a soup bowl and sprinkle with chopped shallots.

Ingredients: preserved duck legs, lotus root, peanut oil, light soy sauce, oyster sauce, cooking wine, homemade chopped peppers, chopped green onions, thirteen spices.

The steps of braised lotus root with preserved duck are as follows:

1. Prepare ingredients.

2. Peel the lotus root, cut the hob pieces, and soak them in clean water for later use.

3. Wash the duck legs with hot water, blanch and rinse again to control the moisture.

4. Remove the oil from the pan and add the duck legs to stir until fragrant.

5. Add lotus root and stir-fry well.

6. Pour in an appropriate amount of water, release soy sauce, oyster sauce and cooking wine and stir well.

7. Add the chopped pepper and stir well, cover the pot and simmer for 20 minutes.

8. When the soup is dry, sprinkle in thirteen spices and stir well.

9. Sprinkle chopped green onion and remove from the pot.

10. Out of the pot, the delicious roasted duck stewed lotus root is ready.

Material: Main material.

280 grams of preserved duck.

400 grams of lotus root.

Adjuncts: cooking wine, 1 tablespoon green onion.

Appropriate amount of ginger and appropriate amount of Sichuan pepper.

Half a spoonful of lotus root duck soup preparation.

1.Prepare a duck leg.

2.Soak the duck legs and wash them with hot water.

3.Duck cut into cubes.

4.Add water to the pot and add the duck meat.

5.Blanch and boil and remove.

6.Add water to the soup pot, add ginger, green onion, cooking wine and Sichuan peppercorns, and simmer for 10 minutes.

7.Prepare the lotus root.

8.Wash the lotus root and cut into cubes.

9.Add the lotus root to the soup and simmer for 40 minutes.

10.Serve in a bowl.

Cooking skills. 1. Soak the cured duck meat, heat it and wash it with water.

2. Blanch the preserved duck meat in water, which is cleaner and more hygienic.

3. The duck has a saltiness, and then add salt to taste according to the degree of saltiness.

Duck meat (cured) 1 3 pcs.

2 interceptions of auxiliary lotus root.

Seasoning: ginger, 1 piece, shallot, a little pepper (white), appropriate amount.

The practice of braised lotus root with preserved duck.

1.Cut the duck into cubes and wash it, slice the ginger, wash and mince the shallots for later use;

2.Boil a pot of water, after the water boils, put the duck in, blanch for a while, pick up and put it in the casserole, add ginger slices, warm water (the amount of water should be slightly more), cover and boil.

3.After the soup is boiled, turn to medium-low heat and simmer for an hour and a half, boil until the soup is white and the duck is fragrant;

4.Cut the lotus root to remove the lotus root, peel and cut it into hob pieces, put it in a casserole and boil it together, and after an hour, you can turn off the heat.

5.Add white pepper and chopped shallots before serving.

Dietary tips.

1. The lotus root should be selected with a relatively thick joint, smooth and flawless appearance, and the lotus root that is too thin and thin is not suitable for soup.

2. Because the duck itself has a high salt content, this soup tastes very suitable without salt, and it is very delicious.

3. Duck meat has a warming effect, and the protein content of duck meat is much higher than that of other meats in the four types of meat dishes of chicken, duck and fish. Moreover, the fatty acids in duck meat have a low melting point, easy to digest, and the marinated duck meat has less fat content, and there is no need to worry about gaining weight if you eat more, and it is delicious, especially suitable for autumn and winter women's tonic.

4. Traditional Chinese medicine believes that the raw lotus root is cold, but the cooked lotus root changes from cold to warm, which has the therapeutic effect of nourishing the stomach and nourishing yin, strengthening the spleen and nourishing qi and nourishing blood, and is a good food supplement, especially suitable for women who have dry skin and unattractive complexion due to weak spleen and stomach and lack of qi and blood.

The spicy duck is actually very simple, just cut it into pieces, and then put it down with the lotus root to simmer like a little water.

The main ingredient is preserved duck legs.

1 lotus root. 800g

Excipients: ginger to salt.

Ground black pepper to taste.

Appropriate steps. 1.Prepare duck legs and lotus roots.

2.Peel the lotus root, wash it, cut it into pieces, and marinate it with a little salt for a while; Slice the ginger and set aside.

3.Wash the duck, pour it into a pressure cooker, add an appropriate amount of cold water and bring to a boil.

4.Skim off the foam.

5.Add the ginger slices.

6.Pour in the lotus root.

7.Cover and simmer for 30 minutes.

8.Cooked duck stewed lotus root, add an appropriate amount of salt and black pepper to eat.

Tip 1: Preserved duck is very salty, so use salt in moderation.

2. Lotus root is easy to rot after being salted.