Taro stewed duck efficacy and taboos, taro pot duck meat practice

Stewed duck with taro has the effects of enhancing immunity, anti-aging, and preventing cancer. Patients with low immunity in daily life can eat some taro stewed duck, but they should also pay attention to the appropriate amount and do not eat too much, because duck meat has a high fat content and is not suitable for regular eating. Taro also contains a variety of trace elements, rich in nutritional value, can enhance the body's immune function, can also be used as a medicinal diet.

Taro stewed duck is suitable for people who have heat and fire in their bodies; People with low-grade fever, weak constitution, loss of appetite, dry stools, and edema are better fed. Taro stewed duck is not only delicious, but also very good for therapeutic value. There are no taboos.

The effect of stewed duck with taro is to nourish the stomach and regulate qi, nourish yin and moisten dryness. The nutritional value of stewed duck with taro is very high, which can supplement the nutrients needed by the human body, improve the body's immunity, and enhance the body's ability to resist diseases.

Taro stewed duck is rich in nutrients, can improve people's immunity, taro is an alkaline food, can synthesize the acidic substances accumulated by the human body, promote the body's acid-alkaline level, can be used to prevent and treat excessive stomach acid, taro can not be used at the same time with bananas.

Taro duck soup has a very good effect of nourishing yin and nourishing blood, for the sore throat and red and swollen eyes caused by yin deficiency and fire, if you drink some taro duck soup appropriately, you can achieve the effect of reducing the deficiency fire and relieving the above symptoms by nourishing yin and nourishing blood.

Edible nutritional value has the effect of clearing heat and expectorant, and also has a certain effect on dry stool, and also has a certain effect on fire and nosebleeds caused by dryness, which is used for indigestion, and has the effect of regulating qi, which has the effect of clearing heat and purging fire, cooling blood and detoxifying, which can make qi and blood unimpeded.

Duck and taro can be eaten together, because the nutritional value of the two foods is very rich, and the two ingredients have nothing to restrain each other, so duck taro is a food that we can eat together, and the combination can make the nutritional value of the two foods more excellent, and the taste will be more delicious, so it is very good to choose to eat duck and taro together.

Taro duck soup is a very seasonal delicacy, eat duck meat in autumn to moisten the yin and dryness, taro is to replenish the qi and enhance the body's immunity, the two are matched, rich in nutrition, fragrant and delicious. Taro duck soup nourishes yin and dryness, nourishes the stomach and regulates qi, and can enhance children's ability to resist diseases.

Can duck taro be eaten together.

Duck and taro can be eaten together, because the nutritional value of the two foods is very rich, and the two ingredients have nothing to restrain each other, so duck taro is a food that we can eat together, and the combination can make the nutritional value of the two foods more excellent, and the taste will be more delicious, so it is very good to choose to eat duck and taro together.

First of all, you need to prepare the taro, wash off the sediment on the surface, put it directly in the steamer, steam for half an hour, and then rub off the skin of the taro after steaming. The duck meat needs to be cut into pieces, put it in the pot when it is cold, choose to add a few slices of ginger after blanching, and add a small amount of cooking wine, after the water is boiled, you can take it out and wash off the foam. Cut the taro into pieces, add oil to the pot, first put in the ingredients and start frying, then put the green onions, ginger and garlic to continue frying, after stir-frying, put the duck meat into the pot and start frying.

Also add a small amount of dark soy sauce and cooking wine. Add water, wait until it boils, then transfer to the soup pot to continue cooking. Wait for about an hour, add salt, chicken essence, pepper, and add the taro to the pot.

Wait until the taro is soft and rotten, and then you can start eating it.

How to make duck taro delicious.

It is a good choice to stir-fry duck taro together, first of all, the duck meat should be washed and cut into pieces, put in a bowl, add salt and soy sauce and mix well. Wash the taro and cut it into pieces, go down to the oil pan and start frying, take it out after frying, pour oil into the pot, start stir-frying after adding the duck meat, pour out the excess cooking oil, and then put in the ingredients, green onions, ginger and taro. Add cooking wine, dark soy sauce and sugar to the pot, add an appropriate amount of water, and simmer together for half an hour.

You need to add celery and red pepper grains to the pot, add some sesame oil, stir well, and eat.

Preparation of taro duck soup.

Taro duck soup is a particularly classic method when eating taro and duck, first of all, the duck should be cleaned, cut into pieces, blanched and scooped up, and the blood in it was removed. Wash the taro, peel the skin directly, soak the tangerine peel completely with water to soften, scrape off the white pulp on it, boil the water in the pot, put in all the ingredients and boil over high heat, turn to low heat, continue to boil for about an hour and a half, and finally add salt to taste, you can eat.

Duck meat can be eaten with taro or taro and smells very good.

Yes, the following is how to cook duck with taro:

Ingredients: half a duck and 2 taro.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of beer, appropriate amount of cinnamon fennel, appropriate amount of rock sugar, appropriate amount of dark soy sauce, appropriate amount of monosodium glutamate.

Steps: 1. All ingredients.

2. Wash the duck into pieces, peel and wash the taro.

3. Heat the oil in a pan and fry the duck pieces.

4. Pour in the beer and stir well.

5. Add an appropriate amount of cinnamon fennel.

6. Pour in the dark soy sauce and stir well.

7. Add salt and stir well.

8. Add rock sugar and bring to a boil, then change to low heat and simmer for about 30 minutes9. Add taro and stir well, continue to simmer over low heat until the taro is crispy.

10. Finally, put an appropriate amount of monosodium glutamate and stir well.

11. a finished product.

Old duck taro pot, a duck with 2 taro, teach you to stir-fry and stew, the duck meat is fragrant and refreshing, and the soup is reluctant to leave.

This is a famous dish in Fujian, my favorite soup and taro stewed muscovy duck. But I use Lipu taro, which is betel nut taro, add some rice wine, ginger and dried cuttlefish, and stew soup with confidence.

It's okay to stew, but it's not delicious! The taro is stained with the fishy smell of the duck and is not delicious, so this stew is rarely used.

You can eat it if you think you can, but it's not something you can eat if you think you can.

Duck taro vermicelli pot.

"Duck meat has the effect of nourishing blood and water, nourishing the stomach and relieving cough. Eating duck meat in summer can be both tonic and not hot. Vermicelli is the gospel of constipation patients, plus glutinous and sweet taro, this pot is the most beautiful boy on the dinner table. ”

Ingredient breakdown. Ingredients.

Duck 1 4 pcs.

150g taro

120g of dried sweet potato flour

1 green and 1 red pepper.

Accessories. The green onion is white, and the green onion of the two green onions is white.

Appropriate amount of minced ginger. 3 cloves of garlic.

Finely chopped green onions: two green onions.

Marinated duck meat. 2 tbsp light soy sauce.

Consume 1 tablespoon of oil. Ginger 7-8

1 tbsp sesame oil.

1 tablespoon starch. 2 tbsp soybean paste (bean paste).

Seasoning. Salt to taste.

Appropriate amount of chicken powder. Chili oil to taste.

Appropriate amount of white sugar.

Appropriate amount of oyster sauce. Appropriate amount of red sand juice.

Sweet and spicy sauce to taste.

Sauce flavor. Stewing process.

Three quarters of an hour takes time.

Advanced difficulty. Steps to make duck taro vermicelli pot.

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The duck meat is marinated with the seasoning in the marinated duck meat list. If you eat spicy, replace the soybean paste with bean paste.

Soak the sweet potato flour in hot water until soft.

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Taro strips, usually cut and quick-frozen. You don't need to defrost it when you want to eat it, you can take it out when you want to put it in the pot, and it will cook quickly.

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Wash the green onions. Mince the ginger and garlic. Wash the peppers.

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Cut the pepper into prismatic shapes.

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Green and white are separated.

Heat the oil and stir-fry the chives, ginger and garlic.

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Pour the duck meat into the pan and stir-fry to change color.

Add oil, light soy sauce, braised sauce, and a little sugar and stir-fry to color.

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Add water and duck meat flush, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes.

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There are still 1 3 in the soup.

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Pour the duck meat and soup into the casserole, put the taro in and cook for five minutes.

Put the sweet potato flour in and cook for two minutes, using chopsticks to stir and change the position from time to time to avoid sticking to the bottom of the pan.

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Pour in the peppers and cook for a minute and a half. Then add salt, chicken powder to taste, turn evenly, reduce the juice, and remove from heat.

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Sprinkle with chopped green onions. <>

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This chili sauce is for people who eat spicy food. Dip it in chili sauce, eat it spicy as well, and those who don't eat spicy eat it in the pot. Everyone was happy.

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The duck meat is cooked soft and chewy (black-footed duck), the taro powder is glutinous, the sweet potato powder is smooth in flavor, and the sharp pepper is supplemented with vitamins, don't you have a pot?

Ingredients: 300 grams of duck meat, 1 4 taro pieces about 250 grams, green onion, ginger slices, salt, soy sauce, cooking wine, corn starch, pepper noodles, sugar, soy sauce.

Method:1Peel the taro and cut it into small pieces, and then put it in the pot to fry it on both sides, the taro has been fried or fried, and it is not easy to rot when it is simmered, and it is also ripe quickly.

2.After the duck meat is cut into small pieces, add salt, soy sauce, cooking wine, cornstarch and pepper noodles and mix well and marinate for 15 minutes.

3.After the casserole is wiped dry, put it on the stove and turn on low heat to heat the pot slightly, pour some oil (if the duck is fat, you can put the duck fat together and fry it until fragrant,) After the oil is hot, put the ginger slices and green onion into the stir-fry until fragrant, and then pour the duck meat into the casserole. Turn the heat to medium and stir the duck constantly with chopsticks to avoid sticking to the pan.

4.After the duck meat is fried until it changes color, put the fried taro into the clay pot and simmer, add half a bowl of water, add some sugar, salt, soy sauce, mix well, close the lid and simmer for 30 minutes, on the way, pay attention to open the lid and stir it with chopsticks, so as not to stick to the pot, If the water is too watery, you can add some water appropriately.

5.Wait for the duck and taro to simmer until they are fully cooked, sprinkle with green onions, close the lid and turn off the heat, but do not open the lid immediately, simmer for another 5 minutes with the residual heat of the casserole pot before opening the lid.

OK. Ingredients: 400g of cooked duck, 200g of taro

Excipients: appropriate amount of salt, appropriate amount of red pepper.

1. Prepare the required ingredients.

2. Peel the taro, wash it and cut it into pieces.

3. Put an appropriate amount of water in the casserole and put the chopped taro in.

4. Put the cooked duck in, put an appropriate amount of light soy sauce, dried chili pepper and a small amount of salt and simmer over low heat until it is cooked through.

5. The appearance of stewing.

6. Put it in a bowl.

1. Cut the duck meat into small pieces without oil. Directly dry the pot (there is no photo in front) to weave out the duck fat, don't want the duck fat, and then put in the garlic, ginger slices and millet spicy to burst the fragrance.

2. Put in fresh taro lotus, pour off a bottle of beer, put in star anise cinnamon, stuff for five minutes, then put in oil, light soy sauce, a spoonful of salt, the color is not dark and color with dark soy sauce.

3. Continue to cover the pot and simmer until the soup is almost dry, then collect the juice on high heat and close the flavor branches, and remove the soup from the pot after it is dry.

4. Drizzle raw tea oil to enhance the flavor before serving. Succeed with flying colors.

Tips: If the duck meat is fat, the oil must be braided, otherwise it will not be fragrant. The taro lotus soup dries quickly and then cracks violently, and it will not be brittle after a long time.