Why do you have to use duck to make soup, and what is the difference between cooking with ordinary d

There are some differences between using old duck and regular duck in soup. Here are some common differences:

Taste and umami: Old duck meat is tougher and contains more collagen, which can release more umami and flavor when making soup. The meat of the old duck is more chewy and fuller, while the meat of the regular duck is relatively tender and softer.

Nutritional value: Old ducks have relatively high nutritional value and are rich in protein, vitamins and minerals. Old ducks have a higher collagen content, which is good for **, joints and bones. Ordinary ducks are also highly nutritious, but they have a lower collagen content than older ducks.

Soup time: Due to the toughness of the duck's meat, it takes longer to simmer the soup to make the meat more crispy and the soup richer. In contrast, regular duck takes a relatively short time to make soup.

It should be noted that the texture and taste of the soup are also affected by other factors, such as the choice of ingredients, cooking method, etc. If you can't get old duck, you can also get delicious results by using regular duck to make soup. The choice of duck or regular duck for soup ultimately depends on personal taste and preference.

Why do you have to use duck to make soup, and what is the difference between cooking with ordinary duck?

Old hens and old ducks are indeed more delicious, and they are indeed more delicious than similar chicks, and they can also withstand stewing.

From a chemical point of view, it is due to the increase in its flavor nucleotides as the growth cycle increases. Its ingredients are the same as those of food freshness enhancers, such as chicken essence, chicken powder, umami monosodium glutamate, soy sauce, and instant noodle seasoning packets. All kinds of meat and mushrooms have flavor nucleotides.

This will cause them to "smell of chicken" and "smell of duck".

However, the old pigs and cows were not so lucky. Because if they have a long growth cycle, it will lead to rough muscle fibers and increased connective tissue, the so-called "poor meat quality".

From the perspective of traditional Chinese medicine, "medicine therapy is not as good as food therapy".

Let's start with ducks. Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty recorded: "Ducks, waterfowl also, water conservancy urine, should use baer's male duck;Cure deficiency and heat poison, easy to use black bone white duck";And the Qing Dynasty Wang Shixiong's famous Chinese medicine diet and health work "Suixingju Diet Recipe" contains:

Duck meat can nourish the yin of the five internal organs, clear the heat of deficiency and labor, replenish blood and water, nourish the stomach, and stop coughing. Male and fat, very old man good". There is also a saying among the people that "the old duck province is a tonic in the summer heat".

The protein content of ducks is much higher than that of other birds, the iron content is 4 times that of other meats, the fat content is moderate and evenly distributed, and most of them are unsaturated fatty acids. They are aquatic creatures, so their flesh is sweet and cold. People who are weak, have heat in the body, are hot, have dry stools, and have edema.

Those with deficiency cold, stomach cold, obesity, and arteriosclerosis should not be eaten.

ps.The cost of raising ducks is too high (they can't lay eggs and can't crow), so they are rarely encountered. Therefore, the old duck generally refers to the female duck that is more than three years old.

Let's talk about chickens. "The Diet Recipe for Living with Rest" says:";Eat more and generate hot wind"; The Han Dynasty pharmaceutical work "Beilu" once recorded:

Dan Rooster: The Lord has been wounded for a long time. White Rooster:

The Lord breathes, heals madness and evil, calms the five organs, hurts the wounds, and quenches thirst. Yellow hen: The main injury, thirst, urination, intestines?

Drain profits, nourish the five organs, continue to eliminate injuries, heal, and benefit qi. Black rooster: The main tonic relieves pain.

There are many types of chickens, and their functions are also different. The medicine is generally black-bone chicken, and black-bone chicken can cure various diseases of deficiency and is regarded as "the best holy medicine". The rooster is yang, and the tonic is not as good as the hen.

Hens are more likely to be elderly, women, maternity, and the infirm. Among them, the small hens are tender and are mostly used as supplements for green and old age, while old hens are mostly used for mothers. Compared to ducks, chickens are more ectothermic.

Other. Don't eat too much chicken soup and duck soup for the soul, it's better to eat the real world, it's really good to keep fit!

The soup must be made with the duck, because the meat of the duck is relatively tight, and the medicinal value of the duck will be higher, if it is an ordinary duck, he will not be able to stand it at all.

Because the old duck meat is good, nutritious, and more nourishing, while the ordinary duck is rotten and tender as soon as it is burned. Some people will have diarrhea after eating ducks because of the cold, but old ducks will not have this condition, and you can choose different ducks according to different situations. Because the old duck is less cold than the average duck, it is relatively valuable.

So it's best to make soup with duck.

According to the traditional Chinese cooking method, the old duck is more supplemental, so the duck is generally used in soup. The common ones are duck vermicelli soup, which can nourish the stomach, nourish the five internal organs, and clear the heat of deficiency and labor. Drinking it regularly can also improve physical weakness, post-illness weakness and dystrophic edema.

Under normal circumstances, if you want to eat the roast duck dish, the tender duck will be easier to burn than the old duck, and the duck meat made after cooking will still be tender, and the tender duck will be easier to cook than the old duck, because the young duck is young, so there will be more oil and water in the body, and it is very easy to produce oil during the production process, so the duck's skin will be covered with a lot of oil, and the skin color will be very beautiful. If the old duck is made as a roast duck, the meat quality will be too old, and the taste of the roast duck is easy to become woody, but if the old duck is relatively fat, it is okay, so that it will produce sufficient fat in its firing process. However, although the tender duck meat is tender, it will also have shortcomings, and the disadvantage of the tender duck is that the duck meat is too tender, lacking a unique chewiness, so friends who pursue the taste will think that the old duck is more delicious.

The old and tender degree of the duck shows that the duck is raised in the farm for a long time, many friends will eat the duck with too long growth period, so the duck is too old, the meat quality of the roast duck will be very dry, and the meat quality is not juice, especially in the process of roasting the duck, the tender duck will be completed relatively quickly, so it does not need too much heat and time, which greatly saves the cost and time. The old duck will be very different, in order to maintain the taste and taste of the old duck, it needs to be marinated before production, and special attention should be paid to the firing process. So to sum up the above, the tender duck will be better than the old duck!

Although it is said that the young duck will be better than the old duck, but the old duck and the young duck from the analysis and comparison of nutritional composition, the folk like to use the old duck to cook soup more than the young duck, because the old duck is not a cold food.

It is not easy to have adverse reactions after eating.

There will even be some nutritional value.

Which is better, the old duck or the young duck.

Of course, you have to choose the old duck for the duck soup, so it is easier to get rid of the fishy smell of the duck, and I choose the duck here that is more than one year old; The number of sour radish depends on the size of the duck, and the brewing time of the radish varies depending on the size, because it is the main seasoning material of this dish, so the requirements will be relatively high.

What kind of duck is used in duck soup Of course, you have to choose the duck.

Duck soup recipe.

Ingredients: 1800 grams of duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Production: 1. Clean the old duck, take out the internal organs and cut them into pieces; Rinse the sour radish with water and slice it, and pat the ginger to set aside.

3. After the water boils, pour in the fried duck pieces and radish, and add the prepared ginger and peppercorns.

The classic way is to simmer in a saucepan for an hour or two, but usually a pressure cooker is used here to make it easier to use a pressure cooker.

Because the meat quality of the old duck is relatively solid and nutritious, it is better than that of ordinary ducks. Therefore, the soup should be made with duck, and the soup is very delicious and especially nutritious for sick people.

Because the old duck lives for a long time, the meat is thick, and the soup is nutritious and flavorful, which is more delicious than ordinary ducks.

How to say this, the general old duck years are relatively long, the meat is relatively firm, and the fat is less, basically all muscles, so the soup, are needed to simmer slowly, this can better make the nutrition in the meat boiled out, ordinary ducks are basically used feed, the meat is relatively fat, the soup will be too oily, one is too greasy, and then there is a bad taste, and the meat is relatively tender, it is easy to scatter in the soup One is not good-looking, Then there is the reason why it can't be effectively boiled out of nutrients, so the old duck is used instead of ordinary ducks!

The old duck is more nourishing, and the tender duck soup is too tender and the tender duck will rot as soon as it is burned, because it is cold, so some people will have diarrhea after eating. This will not be the case with duck soup, and you can choose different ducks according to different situations, because ducks are more average than average. Ducks are less cold.

Therefore, the value of the genus is relatively high, and here's why.

The soup must be made with duck, this is because the meat of the duck is more fragrant, and the taste is better to eat, so the duck is more suitable for stewing soup than ordinary ducks, so when stewing soup, you must choose to use the duck to stew to taste.

Use old duck when making soup. Mainly for soup and not for meat, if it is for meat, then use a tender duck to make soup. Ducks are cold, so some people will have diarrhea after eating, while this will not happen when eating old ducks.

Depending on the specific situation, the age of suppression is chosen. The old duck has a relatively high nutritional value, and you can add some sour radish to the soup to make it more delicious.

The main reason why duck is used in soup is that the soup is usually boiled for a long time. Most of them have to be wrapped for 3 or 4 hours, if it is a new duck, then at this time the duck meat will no longer be loose, and the old duck pond meat is more woody and tight. Such ducks are more resistant to cooking.

The meat of the duck is fatty and has a more nourishing effect.

Normally, when stewing duck soup, there is no specific saying whether you want an old duck or a young duck, but many people will choose old duck for duck stew, because the nutrient content of old duck is relatively high, and the nutrient content is more stable than that of young ducks.

Tips: When choosing duck stew, you need to pay attention not to stew it for too long, otherwise it will easily cause the duck meat to be very hard and not taste very good when eaten.

The taste of the old duck increases with the long growth cycle, making it have the same effect as the food freshness enhancer, and the taste is stronger. Moreover, the growth cycle of the old duck is long, the fat accumulation is greater, and the aroma of the soup is stronger, and the taste is better. The opposite is true for common young ducks.

The soup must be made with duck, because the meat of the duck is relatively fat, and the meat is relatively hard, so that the nutrition of the duck's meat can be volatilized for a long time.

I think the reason why you must use old duck in soup is because the old duck skin is thicker, it can be boiled for a long time, and it tastes good. Ordinary duck soup, the meat is easy to rot, the boiling time is short, and it is not so flavorful and delicious.

In fact, the old duck is used to make the soup, because the old duck has less fat and less fat, so the stewed soup is clear soup stock, so the stewed soup is made of soup, which is more delicious and not greasy.

When making soup, it is generally necessary to cook the soup in an electric saucepan, and the heating time is relatively long. If you use regular duck, it is likely that it will take 3 to 4 hours to make the soup. The duck meat is already loose, and if you use the duck to do evil, the duck's meat is tighter, so you can make soup like this.

It tastes better and the duck meat is more nutritious.

1. Both male and female ducks can be, mainly because they are old ducks if they do not roll away. Duck stew in duck soup can be used for both male and female ducks, but the duck meat is more chewy, and some people think that the duck soup stewed by the female duck is more delicious. But stewed duck soup must choose more than a year old duck, you can remove the feathers on the surface of the duck, to see if there are many young hairs in it, more young hair, indicating that it is a young duck.

If the capillary is thicker and smoother, it means that it is an old duck, and you can also see the soles of the duck's feet, which have calluses on their feet.

Most of them are ducks. You can also touch the duck's trachea, the hard one is the old duck; On the contrary, it is a tender duck.

2. It is recommended to blanch the duck meat before stewing the duck soup, so that the stewed soup is not fishy. Because duck meat contains blood water, and there are more fishy substances in blood water, blanching can remove these fishy substances. When the silver lead is prepared for blanching, it is necessary to pay attention to skimming off the surface foam, which is the fishy substance in the duck meat, and ginger and cooking wine can also be added.

Blanch them together for a better fishy effect. After blanching the duck, remove it and rinse it again with cold water.

The nutritional value of using old duck to make soup is relatively high, and you will find that the nutritional value of duck meat is higher than that of duck soup, so you should choose old duck when making soup, so the nutritional value of such duck will be higher. You can also choose the native ducks fed in the countryside, which will taste better, and the meat quality of this kind of duck will be better.

In the summer, people drink some old duck soup is better for the body, can help people clear heat and moisten the effect is better, and you can also use some herbs to put together in the soup, resulting in higher nutritional value, so it is very important to choose duck meat. Therefore, it is best to use old duck when boiling duck soup, because this kind of duck meat will be better, many people will choose this duck when stewing duck soup, and the nutritional content will be higher, and you will find that the nutrients in it are also relatively stable, and it is easier to deal with when dealing with this kind of duck, and the edible value will be better.

However, you need to pay attention to the time when cooking soup with old duck, if the time is relatively short, the duck meat will be particularly hard, and it must be stewed in a pressure cooker to shorten the time, so that the duck meat becomes tender and delicious. Whether you choose a male duck or a female duck, it is better, you will find that the general duck soup must be cleaned up, the taste will be better, so the excess fat of the duck should be removed, so the duck soup will be clearer, and the taste will be more fragrant.

Before making duck soup, be sure to blanch the duck meat, so that the stewed soup tastes particularly delicious, there will be no meat smell, and you will find that there will be some blood in the duck blood. Because there is blood water, the soup will be fishy, and only by removing the blood in it will make the soup taste more fragrant. In the process of blanching, you should also add an appropriate amount of green onions, ginger, garlic and cooking wine, and the effect will be better.

When the duck meat is blanched, it must be fished out, dried and rinsed again, so that the meat is more tender, and the soup will be better, and then put in some red dates and codonopsis, the nutritional value will be higher.