Can duck kidneys be eaten with carrots?

Yes! Ingredients: 200 grams of duck kidney, 100 grams of kale, 10 grams of ginger, 10 grams of carrots. Seasoning: 10 grams of peanut oil, 5 grams of salt, 6 grams of monosodium glutamate, 1 gram of sugar, appropriate amount of wet cornstarch, 5 grams of cooked chicken fat.

Method: 1) Remove the old skin of the duck kidney and cut it into thick slices, remove the leaves and slice the kale, peel and slice the ginger, and slice the carrot.

2) Bring the water in the pot to a boil, add a little salt, put in the kale, blanch until eight ripe, remove and set aside.

3) Heat the oil in another pot, when the oil is hot, add ginger slices, duck kidney slices, carrot slices and fry until broken, add kale, salt, monosodium glutamate, sugar, stir well, thicken with wet cornstarch, and pour sesame oil into it.

Features: Kale should be scalded with boiling water first to remove the bitterness, and the duck kidney should be fried quickly and the fire should be large to avoid aging.

Duck and carrots can be eaten at the same time.

The nutrition of carrots is extremely high, especially for growing babies to eat very good, but many friends think that carrots are not delicious, in fact, if you want carrots to be delicious, the key is to match, carrots generally need to be matched with meat, because carrots absorb oil, so that the meat is not greasy, carrots are also very delicious.

How to fry roasted carrots with duck meat.

1. Prepare raw materials.

2. Wash the duck legs and chop them into small pieces.

3. Blanch the duck meat in a pot and put an appropriate amount of cooking wine in the water.

4. Cut the carrots into hob pieces.

5. Cut the green onion into small pieces, cut the kimchi into small pieces, and crush the ginger and garlic cloves slightly.

6. Put vegetable oil in the pot, put the blanched duck pieces into the stir-fry, add salt, light soy sauce, and stir-fry to taste.

7. Add carrot cubes, ginger, garlic, green onion, pickled pepper and kimchi, and continue to stir-fry for a while.

8. Add an appropriate amount of water, bring to a boil over high heat, simmer for half an hour, then add the boiled quail eggs and cook for another 10 minutes, reduce the juice on high heat, and remove from the pot.

What cooking techniques do you have for stir-fried duck.

1. When blanching duck meat, add cooking wine to effectively remove the fishy smell.

2. Add an appropriate amount of kimchi to stew duck meat, which tastes very fragrant.

3. The blanched duck meat should be stir-fried to taste, so that the duck meat is stewed to be very flavorful.

4. After putting the carrots in, you should also fry them for a while, such carrots are more delicious.

Duck and radish can be boiled together, and there is no effect after cooking. The nutrition is also very good, and there is no harm to the body. The nutritional value is the best, the nutrition is complementary, and the duck meat has the effect of nourishing blood and water, nourishing the stomach and nourishing the stomach, relieving cough, clearing heat and strengthening the spleen.

Duck is rich in protein, and can be stewed with duck and radish, which has a good tonic effect. The carotene content in radishes is very high, and eating radishes can supplement vitamin A. It has the effect of eliminating food and stagnation, appetizing and strengthening the spleen, and smoothing the qi and dissolving phlegm.

You can eat it together, the white radish duck soup is also very nourishing and the fire is reduced, the duck meat is cold, stewed with the white radish, the soup is very delicious, and it will not be on fire.

Duck and radish can be eaten together. Duck stew with radish is a simple and convenient home-cooked dish, and it is also extremely nutritious.

Duck meat is cold, sweet and salty, and can be returned to the spleen, stomach, lungs, and kidney meridians to greatly replenish deficiency and labor, nourish the yin of the five internal organs, clear the heat of deficiency and labor, replenish blood and water, nourish the stomach and nourish the stomach, relieve cough and self-shock, eliminate snail accumulation, clear heat and strengthen the spleen, weakness and edema. Treatment of physical weakness, post-illness weakness, and dystrophic edema.

Radish is sweet, pungent and cool, and has the effects of clearing heat and generating Jin, cooling blood and stopping bleeding, widening the lower qi, eliminating food and stagnation, appetizing and strengthening the spleen, and smoothing the qi and dissolving phlegm.

Yes, it's not this soup, duck soup stewed with white radish, it's just hard to eat, it's oily and greasy. Only white radish is a little tastier.

You can go together, radish and duck soup, it's still very good and delicious.

Old radish and duck soup is a famous Chinese dish.

Winter is coming, many people will choose to make some sour radish duck soup to drink, because the sour radish and duck soup is delicious and delicious, and the function can greatly replenish the fatigue, nourish the yin of the five organs, clear the heat of deficiency and labor, nourish the blood and water, nourish the stomach, relieve cough and self-alarm, eliminate snail accumulation, clear heat and strengthen the spleen, weakness and edema, both adults and children are very suitable for drinking, so how to stew the sour radish duck soup delicious? Just follow the following method, and your product will definitely taste good.

Ingredients: duck, sour radish and duck soup, cooking wine, ginger.

Steps: 1. Rinse the duck into pieces, put ginger slices and cooking wine in a pot under cold water, boil over high heat, pour out, and rinse with cold water.

2. Pour into a saucepan and add enough water.

3. Bring the heat to a boil, beat all the foam, and put the sour radish and duck soup stock.

4. Bring to a boil over medium heat, cover, simmer over low heat, and simmer for about two hours.

The reason why it is delicious is that on the one hand, the old duck pieces have been processed; On the other hand, with a casserole, the processed duck will taste more mellow when stewed, and it will be better to taste when stewed in a casserole, so you must pay attention to these two points when making duck soup.

Duck can be eaten with radish, and radish can be added when stewing duck to make the soup more delicious. Or choose pickled radish stewed duck, which is also a good match.

It's cooled down these days, and it's too expensive to want to eat a good meal of pork, and this fresh duck meat is a good choice. It is not suitable for stewing, ginger and garlic cooking wine soy sauce seasoning should be sufficient, meat should be stewed, and the top fat must not be removed before eating, otherwise it will be too greasy. In the end, the taste is still very good, and the radish is better than the duck meat.

Now it is actually wrong to say that food is restrained, because if you don't talk about the dose, the toxicity is a hooligan.