The summer heat has arrived, marking the end of the hot summer. Some areas have successfully cooled down into autumn. The autumn wind is blowing and it is a little dry, so you need to eat some moisturizing food. There is a folk tradition of eating duck meat during the summer heat. Autumn beef Mutton is not as good as it. It is very beneficial to eat more duck meat.
Today I will share with you 4 kinds of duck recipes. Don’t forget to make them for your family.
1. Lily duck
Picture source: Yuan Qitang
[Ingredients]: duck meat , lily , chrysanthemum, lotus seeds, honey, wolfberry, cooking wine, salt
[Method]:
1. Clean the duck meat and chop into small pieces
2. Put the duck meat in cold water, blanch it with some cooking wine, and then skim it off. Remove the foam, remove the duck meat
3, lily, Wash the lotus seeds, chrysanthemums and wolfberries.
4. Put the duck meat into a stew pot, add lily, lotus seeds, chrysanthemums, ginger slices, wolfberry, honey and cooking wine, then add water, cover and simmer for 2 hours.
5. After stewing, Add some salt to taste and you’re done
[Tips]
Duck meat is sweet and salty in taste and cool in nature. It has the functions of nourishing yin and nourishing the stomach, strengthening the spleen and replenishing deficiency, diuresis and reducing swelling. It is considered by the people as the "sacred medicine for replenishing deficiency and fatigue" and is suitable for treating deficiency of fire caused by "warm and dryness" due to heatstroke. It is especially suitable for people with low fever, fatigue, little food, dry stools, dry throat, dry mouth, night sweats, etc. who are weak or weak after illness. Lily is sweet and slightly bitter, neutral in nature, enters the heart and lung meridian, has the functions of moistening the lungs and relieving cough, clearing the heart and calming the nerves. It is rich in nutrients and is a wonderful tonic. It is tonic and moisturizing, tonifying without fire, clearing without damaging the body, and is very suitable for The solar term characteristics of "warm and dry" during summer heat. Duck stewed with lilies has a mellow and refreshing aroma. It can nourish the lungs, nourish yin and moisturize dryness. It is very suitable for consumption in the summer season.
2. Sour radish and old duck soup
Picture source: Food Sharing Xiao Li
[Ingredients]: Old duck, sour radish, old ginger, pepper, Seasonings such as salt
[Method]:
1. Clean and cut the duck into pieces, soak in water for an hour
2. Beat the ginger and cut the pickled radish into pieces
3. Pour the duck pieces into the dry pot and stir-fry. Keep the water vapor
4. After the water in the pot is boiled, pour in the fried duck cubes and radish, add the prepared ginger and peppercorns
5. Simmer over slow fire for two and a half hours. When the duck meat is tender, it is ready
3. braised duck
Picture source: Food Sharing Xiaoli
[Ingredients]: duck meat, shallots, ginger, garlic, rice cakes, red pepper, star anise , cinnamon, millet pepper
[ Method]:
1. Clean the duck meat and cut it into small pieces.
2. Add an appropriate amount of flour to the duck meat. Mix it for a few minutes until it is sticky to your hands. Pour in water to wash the duck meat. Clean it.
3. Tie the shallots into knots. , slice ginger, smash garlic into flat pieces 4. Heat oil in pan, when oil is hot Put the duck meat into the pot and stir-fry over high heat until the water and fat are removed. When the surface of the duck meat is slightly yellow, add ginger slices, onion knots, star anise, cinnamon, millet pepper, cooking wine.
6, then add chili sauce and soybean paste. Stir-fry until fragrant
7, add water and close the lid Stew over medium heat for 20 minutes
8. Slice green and red peppers and wash the rice cake. 9. After the duck meat is stewed, add the rice cake and stew for 5 minutes
10. After stewing, add garlic and green and red peppers and stir-fry until fragrant. Ok
4. Braised Duck with Bean Curd
Picture source: Weigu's Kitchen
This is a Cantonese-style dish, and it is also a must-have dish for the summer heat every year. Meat and vegetables are stewed in one pot. The yuba absorbs the umami of the duck meat and the aroma of the soup very well. It is delicious and delicious. Eat, very delicious.
[Ingredients]: appropriate amount of yuba, half duck meat, 3 pieces of red bean curd, 4 slices of ginger, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 tsp of salt, 2 spoons of cooking wine
[Method]:
1, cut off the yuba Soak in water;
2. Cut the duck meat into pieces and blanch it in a pot (pay attention to cold water). Add a little cooking wine to help remove the fishy smell. After the water boils for 1 minute, skim off the foam and take out the duck meat;
3. Take out the duck meat. Drain the water and set aside;
4, fermented bean curd and bean curd juice Put it into a bowl and crush it;
5. Heat the pan and add a little oil. Because duck has fat, use only a little oil to sauté the ginger slices until fragrant, then add the duck meat and stir-fry;
6. The duck meat will be stir-fried soon. Remove from the water and stir-fry until the duck meat shrinks a bit, then pour in fermented bean curd sauce. Add juice, light soy sauce, dark soy sauce and salt to the pot to taste;
7. After the duck meat is colored, add water until it almost covers the meat. Bring to a boil over high heat, then turn to low heat and simmer for 20 minutes;
8. Add the soaked yuba and simmer again. It will be ready in 10 minutes. The yuba and duck meat are cooked until soft. Remove the sauce and take it to the pot. It is a very homely stewed dish. It is rich in flavor and goes well with rice.
[Tips]: Add the amount of seasoning according to your own taste. Add enough water to make the duck meat and bean curd stick until soft.
I will also share with you how to deal with summer heat. What is being eaten all over the country during the season? You can refer to the
Picture source: Hey, Zhu Xiansen
Picture source: Hey, Zhu Xiansen
(Source: Yuan Qitang, Weigu’s Kitchen, Food Sharing Xiao Li)
