How to eat duck all year round, and what season is good to eat duck meat

Shanghai sauce duck. Recipe Introduction The duck meat is tender, moderately salty and sweet, fragrant and mellow, and bright red in color.

Material. Ingredients: 2000 grams of duck, seasoning:

150 grams of salt, 200 grams of sugar, 20 grams of monosodium glutamate, 50 grams of soy sauce, 50 grams of licorice, 50 grams of star anise, 50 grams of rice wine, 150 grams of red yeast rice, 5 grams of ginger, 5 grams of green onions, 50 grams of Sichuan pepper, 20 grams of vegetable oil, 10 grams of sesame oil.

Method. 1.After the duck is slaughtered, the internal organs are removed, the feathers are removed, and the water is washed and dried;

2.Put it in the oil pan and fry until golden brown, remove the oil;

3.Heat the pot and put the oil, put the ginger and shallots to stir until fragrant, add 4500 grams of water, wrap the licorice, star anise and pepper with gauze, take the gauze and wrap the red rice together and put it in the pot, pour rice wine, add salt and sugar, put the duck in the pot and cook for about 20 minutes;

4.Add monosodium glutamate, take out the juice with high heat, and coat it with sesame oil to put it on a plate.

In autumn, ducks are rich in nutrients, especially when the new ducks are raised to autumn, the meat is tender and fat, rich in nutrition, and can timely supplement the essential proteins, vitamins and minerals of the human body. At the same time, duck meat is cold, especially suitable for people with body heat, so duck is the first choice for autumn food therapy. The hot and dry season of summer and autumn is the best time to eat duck.

In comparison, other meats such as pigs, cattle and sheep are slightly inferior. Duck meat has the healthiest 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.

Eating duck meat in winter is a great way to take supplements. In winter, ducks can be paired with many common radish, jade bamboo, sand cucumber, cordyceps, yam, gourd, pork knuckle, sesame, lily, red adzuki bean, etc.

It is best eaten in summer and autumn.

Duck meat is sweet, cold, non-toxic, replenishes internal deficiency, disinfects heat, and improves waterways. It can be used for headache, yin deficiency and insomnia, pulmonary fever cough, nephritis edema, poor urination, low-grade fever and other symptoms. Regular consumption of duck meat is most beneficial for those who are weak and deficient, edema, eat less, have dry stools, and have low fever.

Duck meat can remove autumn dryness, therefore, the hot season of summer and autumn is the most suitable to eat duck meat.

Duck meat is good to eat all year round!

Ducks can eat grains, vegetables, insects, fish and shrimp, newborn ducklings can eat cooked rice and wheat, and when they grow up, they can increase the feeding of fish, shrimp and vegetables, in addition to giving ducks full-price compound feed, grass, and cereals.

Ducks are omnivorous and can usually eat a variety of foods such as grains, insects, small fish, shrimp, earthworms, etc. Depending on the different stages of the duck's growth, it can be given different food.

For the newborn duckling, you can give it five ripe rice, or boiled wheat, feed it about five times a day, and let it peck freely on the ground.

Half a month after the ducklings are born, on the basis of the original feed, the feeding of minced small fish and shrimp, earthworms and vegetables can be increased, and they can be fed about three times a day. Respect Zhengfan.

If the owner finds it troublesome to find ingredients, he can directly buy full-price compound feed for the duck. When the ducklings grow into adult ducks, fish, grass, grains, and rice can be fed.

Winter is not suitable for eating duck meat, duck belongs to the cool, we often say that meat generally refers to the food containing meat, and there is a saying that we have a summary of the meat food we eat daily, this saying is "chicken, duck and fish" four meat, the poultry meat products are independent, and chicken and duck meat in the diet There is a saying that can be summarized, that is, "chicken soup, duck flavor".

Regarding duck meat, there is a saying that "the old duck in the heat is better than the tonic", which concisely and clearly states that duck meat is the most suitable for eating in summer, so is this saying right? Is there a scientific basis? Is duck meat the best time to eat in summer?

Here's a look at the best season for duck meat.

Duck meat and chicken are poultry animals, in terms of nutritional value, the nutritional value of duck meat and chicken is comparable, and in the eyes of traditional Chinese medicine, ducks live in water, most of the food eaten is also aquatic food, and chickens are different, chickens live on land, so in the view of traditional Chinese medicine, duck meat is cold, chicken is warm, and summer is hot, in terms of attributes, duck meat is more suitable for summer consumption.

After talking about the attributes, let's talk about the hot summer, people are more likely to have no appetite, they prefer to eat some light and refreshing food, and the protein content of duck meat is relatively high, the protein content is 16%-20%, and the protein content of pork is, the content of fat and carbohydrates is less than that of animal meat, the fat content of duck meat is, why is the fat content of pork 37%, especially the fat of duck meat is evenly distributed in various tissues of the duck's body, The fat of duck meat is mainly low-carbon saturated fatty acids and unsaturated fatty acids, of which the content of saturated fatty acids is less than that of animal meat, and the fat in duck meat is not as greasy as lard and butter, the proportion of saturated fatty acids, polyunsaturated fatty acids and monounsaturated fatty acids in duck fat is relatively close to the recommended proportion of fatty acids for human intake, that is, the proportion of dietary fatty acids proposed by the World Health Organization and the Food and Agriculture Organization of the United Nations, saturated fatty acids monounsaturated fatty acids polyunsaturated fatty acids = 1 1 1. Therefore, the cooked duck meat will not be as greasy as other livestock and chicken, and it is more suitable for summer consumption.

So on the whole, duck meat is more suitable for summer consumption, compared to other livestock and chicken, summer is also more suitable for eating duck meat, duck meat has the effect of nourishing the kidney and stomach, cough and phlegm, edema, reducing cholesterol, nourishing yin and heart, dehumidification and detoxification, etc., duck meat is cold, even if it is eaten in summer, it will not be on fire, and duck meat is nutritious, can supplement the nutrients consumed in summer, and duck meat is not greasy, even in the summer this kind of appetite can also eat the mouth, There are many ways to cook duck meat, such as tea tree mushroom duck soup, beer duck, roast duck, braised duck, braised duck with yam, duck porridge, fried duck, braised duck, etc., there is always a recipe that will be your favorite, remember to eat duck meat in the hot summer.

Coughing occurs when you feel uncomfortable in your airways. Especially when you have a cold, the cough may last for a long time. When you have a cough, in addition to taking medication and taking good care of your day, you can also relieve the symptoms through diet, and there are many foods that have a cough suppressant effect.

Duck meat should not be eaten when coughing, this is because duck meat is relatively oily, which is not conducive to the recovery of the body, and it should be eaten lightly at this time. Duck meat is a cold food, and if the cough is caused by the wind and cold, it is easy to aggravate the symptoms after eating duck meat. You can eat duck meat when you have a cold, but it is difficult for you to distinguish which situation you belong to, so for the sake of safety, it is better not to eat duck meat when you have a cold.

There are many people who like to eat roast duck, which is indeed a delicious dish, and there are many nutrients contained in duck meat. Eating duck meat can play a role in clearing heat, can also relieve physical fatigue, and can nourish the stomach. Everyone often eats some duck meat in ordinary times, which is still good for the body.

If you have a cough, you can eat some pears. Eating pears can relieve cough and phlegm, whether it is a cough caused by bronchitis or a cough symptom caused by a respiratory infection, eating pears can effectively alleviate it.

If there are many people in the family, you can make soup, and everyone has a share. Heavy flavors can also be braised in the red. At least I think the braised is better, it's red-hot and it's good-looking.

Our side is generally braised duck, which can be eaten for two days before the Chinese New Year.

Wild pepper is roasted to eat, and the fishy smell is not heavy. A must-have dish in our house. Hehe.

The stew is better and has high nutritional value.

Beer duck. Materials: An innocent duck (if two people eat, half a fresh big duck is enough, fresh - to put it bluntly, it is frozen, then it is the best one, it will shrink), a big brother potato, five or six shiitake mushrooms, a green pepper, a bottle of beer, a beer wrench (used to chase the husband who tried to steal beer, of course, you can also use it to open beer later) Zhi Tuan.

Condiments: one star anise (also known as five spices), three slices of ginger, a small piece of old ginger crushed, two garlic cloves, a handful of shallots, cut the green onion into white sections, and chop the green onion leaves.

Steps: Chop the duck (let the stall owner chop it for you when you buy it, the person who can chop the duck yourself will not read this kind of beginner post, pay attention to let him help you clean the duck lungs and lymph when chopping), wash the blood water (the frozen duck should be soaked in cold water until thawed), fill the pot with cold water, add the crushed ginger, boil over high heat and pour out the duck pieces and drain the water, pick out the ginger, wash the pot, and wipe dry. Heat the oil in the pot, put in the garlic cloves, green onion white segments, star anise, ginger slices in the fryer, pour in the duck pieces and add a little soy sauce to stir-fry, pour in the whole bottle of beer, a little vinegar (vinegar meat is easier to rot) Cover the lid and boil over high heat (don't stand there and wait to open!).

Go and cut the potatoes, shiitake mushrooms, and green peppers, the potato pieces can be larger, and set aside), I like to cook for a while, so that the soup looks thicker, and then change to low heat and simmer, add potato cubes and shiitake mushrooms when the soup is half left (if the potatoes and shiitake mushrooms are boiled in beer, drag them out and beat!). Change to high heat and boil and then turn back to low heat, put salt when the potatoes are half-cooked, change to high heat after three minutes, put green peppers, add a little salad oil (to increase the color of the dish), put appropriate soy sauce, stir-fry until the soup is collected, put the chicken essence from the pot, and sprinkle the minced green onion after serving.

Precautions: No matter how much time you are in a hurry, you can't use hot water to thaw, and you can't cook it with hot water.

The potato pieces should not be too small, pay attention to the time when burning, the time is short and the potatoes are not enough noodles, and the long ones will be pasted into a pile, and it is better to be soft but not scattered.

Lot, white cut, baked in fragrant sauce, roasted, stewed, stewed.