What side dishes to put in stewed duck soup, and what to add to stewed duck soup

Duck soup is very delicious, and it is very nutritious, in autumn and winter, drink some duck soup can nourish the body, is a good product to supplement nutrition. So what is the right side dish to put in stewed duck soup?

1. What side dishes are delicious in stewed duck soup.

1.Add green onions and ginger.

The indispensable side dish of duck soup is ginger and green onions, and the green onions are best cut into pieces with shallots. Then put it in when the duck soup is stewed, don't put it too early, otherwise it will cook badly. The main effect of putting these two ingredients is to increase its taste, and then it can relieve some of the fishy smell of the duck soup.

2.Put the taro.

You can put some taro in when you swallow the duck soup, the taro is full of the umami of the duck soup, which is very delicious. And the taro in the duck soup will be very rotten, so I won't worry that some older people won't be able to eat it.

3.Enlarge dates and wolfberries.

The duck soup is very nourishing, you can put some jujubes in it, and wolfberries are even more nourishing, in addition to this, you can also put some dried longan or some other ingredients, which are very good, and it is best to be more nutritious.

Second, when is the duck soup suitable for eating.

In the four seasons of the year, it is most suitable to eat duck soup in spring and autumn, because the weather in spring and autumn is relatively dry, and there is some cold, so eating some duck soup is very nourishing, and it is also very good for the body, and it can relieve the feeling of dryness. In the middle of the day, it is suitable to drink some duck soup in the evening, drink some duck soup in the evening, and then eat some other pasta, it constitutes a dinner, which is a very good choice, and you can also drink it in the morning, anyway, I think it is okay to drink when you want.

In addition, there are many side dishes in the duck soup that can be put in some coriander, the coriander is mainly put in when the duck soup is about to be stewed, and then you can also put in some kelp or sour radish, especially the sour radish and the duck soup is really a perfect match, so you can try it. The stewed duck soup is very delicious, so it is recommended to drink it in the evening.

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The duck soup can be filled with sauerkraut, Huaishan, winter melon, kelp, radish and lotus root.

The soup of duck soup is clear and mellow, the taste is delicious, the duck fat is yellow and bright, and the meat is crispy and mellow, which is a kind of collection of food and health, traditional nourishment.

The preparation of duck soup.

Ingredients: 2500 grams of net old duck.

Ingredients: wolfberry, winter melon, radish, kelp, salt 5 grams, pepper 3 grams, rice wine 2 grams, green onion white 5 grams, ginger slices, monosodium glutamate 1 gram.

Method: 1. Slaughter the duck, cut it into pieces 3 cm wide and 5 cm long, remove the pollution, and slice the ginger for later use.

2. Put the pot on the hot fire, fry the lard for 5 minutes until golden brown, and when the aroma is tangy, add cooking wine.

3. Put 35,000 grams of water in the sand pot to the slight fire, simmer for 3 hours, and add monosodium glutamate.

1 duck, 100 grams of dried cowpeas, 50 grams of lean bacon (or ham), ginger, refined salt, cooking wine, pepper, monosodium glutamate, Sichuan pepper, and salad oil.

1.The duck is slaughtered and cleaned, cut into 4 cm pieces, put it into a pot of boiling water, remove it and wash it; Soak dried cowpeas in warm water, wash them and cut them into 8 cm knots; Lean bacon is washed and cut into thick slices. 2.

Heat the pot on the fire, put a little salad oil in the pot, add ginger and duck pieces to stir slightly, cook in cooking wine, mix with water and boil over high heat, skim off the foam, pour it into the stew pot, sprinkle a few peppercorns, and stew over low heat until the duck meat is slightly there? Then add dried cowpeas and bacon slices and stew for about half an hour, remove from the heat, add refined salt, pepper and monosodium glutamate, and it is ready.

In fact, the preferences of different places are also different, like our Sichuan, the general stewed duck soup is made with pickles that have been soaked for a long time, and then add some kelp shreds, so that the stewed soup is fresher, with both the taste of seafood and the taste of sauerkraut. When you eat it in summer, you can clear away the heat and relieve the heat. Appetizer.

Ingredients: 1 female duck (about 1200 grams), 15 grams of notoginseng, 8 red dates, 2 tangerine peels, 2 slices of ginger, 1 2 teaspoons of salt, 2500 ml of water.

Method: 1) Remove the internal organs of the female duck, clean it and chop it into large pieces. Wash the red dates and tangerine peel and set aside.

2) Put the female duck into the pot, pour in clean water, boil over high heat and continue to cook for 2 minutes, remove the blood stain, remove the foam, and rinse the foam on the surface of the female duck meat with water.

3) Put the notoginseng into a sturdy bowl, smash it with a rolling pin, put it in a seasoning packet, and wash it with water through the seasoning packet.

4) Pour water into the pot, add the female duck tangerine peel, red dates, ginger slices and the seasoning package with notoginseng, bring to a boil over high heat, pour into an electric casserole and simmer for more than 3 hours (or longer), add salt to taste before eating.

Ingredients to be prepared: 600 grams of duck, 5 grams of dendrobium, 5 red dates, 1 iron stick yam, 10 scallops, 2 to liters of coconut water.

1. Blanch the duck and skim off the blood and foam. Pour the coconut water into the casserole and add the blanched duck.

2. Wash the dendrobium and conpoy, remove the core of the red dates, and add them to the pot together.

3. After boiling over high heat, change to low heat and simmer for 1 hour.

4. After simmering for 1 hour, add the sharpened iron stick yam and continue to simmer for 1 hour.

5. After simmering, the soup is cooked without salt and seasonings.

6. Remove from the pan and serve.

You can put some codonopsis, a small amount of it, and you can also add some dried bamboo shoots to stew it with a huge fragrance.

Ingredients: duck.

1 appropriate amount of excipient oil.

Salt to taste, ginger to taste.

Star anise to taste. Codonopsis, appropriate amount of green onion, appropriate amount.

Chicken essence to taste vinegar to taste.

Step 1The duck is cut.

2.Blanch the duck in a pot with water.

3.Ginger, star anise, and codonopsis are ready.

4.Put all the ingredients in a saucepan, add salt, and add a little vinegar.

5.Cover the saucepan, put it in the pot, plug it in and start simmering.

6.Simmer for about two hours, sprinkle with chopped green onions, and the chicken essence is good.

TipsAlthough duck is rich in nutrients, you should also pay attention to it when eating:

Smoked and roasted duck meat should not be consumed for a long time, as it can produce benzopyrene substances after processing, which has carcinogenic effects.

What is the most nutritious stew to add to the duck soup.

1. You can add side dishes such as sour radish, sauerkraut, peaut, ham, Huaishan, winter melon, kelp, radish and lotus root in the duck soup.

2. The ingredients of sour radish and duck soup are duck and sour radish, and the main cooking process is stewing. The finished product is delicious and delicious, the soup is clear and bright, and it can also be dried in autumn. It is worth noting that sour radish duck soup can not be eaten with soft-shelled turtle, nor can it be eaten with eggs and chestnuts, if you drink soft-shelled turtle together, it is easy to lead to yin and yang deficiency, edema and diarrhea, and it is easy to hurt the vitality when eaten with eggs, and it is easy to cause poisoning when eaten with chestnuts.

Sauerkraut, Huaishan, winter melon, kelp, radish and lotus root, etc., duck soup is a characteristic traditional dish along the river in Anhui Province, and the main raw materials are live duck, refined salt, etc. The soup is clear and mellow, the taste is fresh and delicious, the duck fat is yellow and bright, the meat is crispy and mellow, and it is a kind of mass consumption soup pot food integrating gourmet health, traditional nourishment and folk food therapy. <

Sauerkraut, Huaishan, winter melon, kelp, radish and lotus root, etc., duck soup is a characteristic traditional dish along the river in Anhui Province, and the main raw materials are live duck, refined salt, etc. The soup is clear and mellow, the taste is delicious, the duck socks are yellow and bright, the meat is crispy and mellow, it is a kind of mass consumption soup pot food integrating gourmet health, Kong's traditional nourishment, and folk food therapy.