Introduction: Add frost . Remember to give your family this meat, it is only 9 yuan per pound. It tastes good and both adults and children love it.
During the Frost Descent season, the folk proverb says, "It is better to supplement the Frost Descent than to supplement it in one year." Diet during the Frost Descent period is very important. Winter is coming soon. Many places have customs to make up for autumn weight, reserve energy to keep warm, and allow the body to adapt to the arrival of low temperatures. However, you cannot overnourish big fish and meat. The diet is more suitable for flat food at this time. Eat less warm and hot meat dishes such as pork and mutton, and eat more seasonal vegetables, fruits and melons. Here, Brother Qi recommends a kind of meat. is tepid and cheaper than pork, beef and mutton. It is not bad at all nutrition, or even better. What’s more important is that it is suitable for consumption during the frost period. This kind of meat is duck meat.
Duck meat is one of the four major meats of "chicken, duck, fish", with high protein content, moderate fat content, and rich in unsaturated fatty acids, which are easy to be digested and absorbed by people. Duck meat is also a variety that contains more vitamin A and vitamin B species. Traditional Chinese medicine believes that meat is mostly warm, while duck meat is characterized by lukewarm and not hot. It is believed that it can not only replenish energy during the period of frost, but also play a role in moisturizing the body.
Duck meat and taro are excellent partners. Taro is a seasonal vegetable, and it is the time when it is launched in large quantities. taro has a delicate and glutinous texture, soft and sweet, and is similar to potatoes. It does not contain solanin . It is a good alkaline food . can be used as a staple food, steamed and dipped in sugar, and can also make dishes and pastries. It is a rhizome and ingredient that people like. During the Frost Descent period, eating taro in many places is a long-standing custom.
taro braised duck is a famous dish, and buying whole duck is troublesome. From the cost considerations, Brother Qi chose duck legs, which costs 9 yuan per pound, and it is still very cost-effective to make a large dish. Taro is even cheaper. I bought Lipu taro , 3 yuan per pound, and a plate of dishes is enough for more than ten yuan! It makes it mellow and soft, and both adults and children are rushing to eat it.
taro braised duck
Ingredients: duck legs, taro, green onions, ginger
Spices: star anise, cinnamon
Seasonings: salt, cooking wine, sugar, light soy sauce, dark soy sauce, rice vinegar, chicken essence
1. Duck leg meat is burned with fire and has not been removed. Wash it with a knife and pick it into large pieces. It is best not to chop it, as it will affect the consumption of bone residue.
2. Use a brush to remove the soil on the outside of the taro, bring gloves or dip them in salt, and remove the outer skin of the taro. The taro has mucus protein and is irritating to the skin. Slice the ginger, cut the scallions into sections, and cut them into some scallions.
3. Start the pot with oil, don’t need too much cooking oil. Just a few drops of oil are enough to moisten the pot. Add the taro pieces and fry them over low heat. After 2 minutes, turn over and fry them. When you see that both sides of the taro have changed color, put them on the side.
4. Continue to heat the pot, add the duck meat and stir-fry it, and use low heat to extract the fat in the duck meat. The fat of the duck meat is very nutritious and easy to be digested by children. This dish doesn't add fuel, and the fried duck oil is enough, and the taste is particularly good.
5. Put star anise, cinnamon, green onion and ginger into the oil and stir-fry to bring out the aroma, cook in cooking wine and rice vinegar to remove the fishy smell, add water to keep the ingredients equal, add appropriate amount of salt, light soy sauce, dark soy sauce, and sugar, boil and simmer over low heat for 30 minutes.
6. Add the fried taro, simmer for another 15 minutes, wait until the taro is soft and add a little chicken essence over high heat, sprinkle in the scallion and then put it out of the pot.
—Cooking Tips—
. Wear gloves when dealing with taro. In addition, taro is slightly poisonous and must be stewed thoroughly before it can be eaten.
. This dish does not add cooking oil and uses the fat of duck to cook. The fat in duck is easy to be digested and absorbed, and it is very nutritious.
Replenish the frost. Remember to give your family this meat, which is only 9 yuan per pound. It tastes good and is loved by both adults and children. If you think this article is of some use, thank you for your help likes, comments, forwardings and collections. It is my motivation to move forward! #Toutiao Creation Challenge#
