Duck is an excellent delicacy on the dining table and an excellent food for people to supplement. The nutritional value of duck meat is similar to that of chicken.
However, according to traditional Chinese medicine, the food ducks eat is mostly aquatic, so its meat is sweet and cold in taste. It enters the lung, stomach and kidney meridian, and has the functions of nourishing, nourishing the stomach, tonifying the kidneys, and removing tuberculosis. , eliminate edema, relieve heat and dysentery, relieve cough and reduce phlegm, etc.
In addition, duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.
Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
One: Stir-fried duck
Ingredients: half a bare duck, cooking wine, salt, chicken essence, light soy sauce, dark soy sauce, 4 aniseed (star anise), some cinnamon, garlic 5 pieces, one each of dried red pepper, ginger, oil, onion, green pepper and red pepper.
Method:
1. Chop the duck into pieces, add a little oil to the pot, pour the duck and ginger into the oil pot, and fry for about 3 minutes.
2. Add salt, monosodium glutamate, garlic, a little soy sauce, continue to fry for a while, then add 2 tablespoons of low-alcohol white wine, stir-fry for a while, then add water until the duck is slightly covered, and cover the pot.
3. Bring to a boil over high heat, then simmer over medium-low heat for 30 to 40 minutes until the meat is tender.
Two: Braised duck
1. Ingredients: ginger, light soy sauce, cooking wine, sugar. Prepare half of the duck. Put water in the pot. When the water is boiling, pour in a few slices of ginger. Cover and wait for the water to boil.
2. After the water is boiled, add the duck and blanch it until cooked. Turn the duck while scalding to let it heat evenly.
3. After blanching, take out the duck and cut it into pieces. Put a little oil in the pot and stir-fry the duck.
Note: At this time, be careful to pour a little oil, not too much. Because the duck will produce a lot of water while cooking, and it will produce oil by itself in the end.
4. After it is cooked and changes color, it will produce a lot of water. Continue to cover and simmer. Stew dry water. You can put some cooking wine in at this time.
5. Continue to stir-fry, add salt, add sugar, continue to stir-fry, stir-fry, and then add light soy sauce to make it color.
6. After adding the light soy sauce, continue to stir-fry a few times. At this time, the duck has begun to produce oil on its own, and it is ready to be taken out of the pot. The cooked duck is so fragrant.
Three: Roast duck with yuba
Ingredients: 500 grams of bone-in duck meat, appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 bay leaves, more than ten Sichuan peppercorns, 2 small grains of rock sugar, appropriate amounts of dried chili peppers, ginger, garlic, green onions, cooking wine, light soy sauce, and dark soy sauce.
Method:
1. Wash the duck meat and cut it into pieces, cut the ginger into slices, cut the green onion into sections, and cut the dried chili into shreds; wash the yuba with clean water and soak it in advance After about 30 minutes, take it out and cut it into sections about 2 cm long;
2. Put an appropriate amount of water in the pot, add the duck pieces, add a few slices of ginger and green onion, and then add a little cooking wine , turn on the heat (without covering it), blanch until the duck pieces change color, take them out with a slotted spoon, rinse the blood foam on the surface with clean water, and drain;
3. Put a little oil in the pot , add star anise, cinnamon, and Sichuan peppercorns, stir-fry over low heat until fragrant, add the blanched duck pieces, turn to high heat, and stir-fry until the duck pieces are oily;
4. Add a small spoonful of cooking wine, After stir-frying, add dried chili pepper, ginger, garlic, bay leaves, rock sugar, salt, one teaspoon of dark soy sauce, two teaspoons of light soy sauce, and stir-fry until the duck pieces are colored;
5. Pour in Completely immerse the hot water in the pot, cover the pot, bring to a boil over high heat, then turn to low heat and cook for about 20 minutes;
6. Add the soaked yuba, stir well and continue cooking for about 5 minutes Minutes until the soup in the pot is almost dry, add the green onions, stir-fry well and serve.
Four: Another way to make braised duck cubes
Ingredients: a quarter of a duck.
Ingredients: appropriate amounts of rock sugar, star anise, cinnamon, dried chili peppers, bay leaves, cooking wine, dark soy sauce, ginger slices (sliced), garlic (peeled), and green onions (blended).
Method:
1. Wash, drain and chop the duck into pieces. Put an appropriate amount of water in the pot, add the duck pieces, boil and cook for about 2 minutes. Use Take out the duck pieces with a slotted spoon, rinse them with clean water and take them out for later use;
2. Put a little oil in the pot, add star anise, cinnamon and rock sugar, stir-fry over low heat until the rock sugar is basically melted (the oil is hot Then you can use a spatula to gently tap the rock sugar, it will break easily);
3. Add the prepared duck pieces, turn to high heat and fry until it changes color and produces oil;
4. Add two small spoons of cooking wine, stir well, then add two small spoons of dark soy sauce, stir evenly and color;
5. Add ginger slices, garlic, green onion knots, bay leaves, and dried chili peppers , appropriate amount of salt, pour in appropriate amount of hot water (should cover the duck pieces and be a little higher), cover the pot, bring to a boil over high heat, then turn to low heat and simmer for about 20 minutes;
6. Open Cover the pot and let the soup thicken a little before serving.
Five: Roasted Duck with Mushrooms
Shiitake mushrooms are delicious, refreshing and nutritious. They are rich in vitamin B complex, iron, potassium, provitamin D and other nutrients. They are known to have Known as the king of mountain delicacies, it is a nutritional and health food with high protein and low fat.
Specific methods:
1. Blanch the duck meat in cold water, wash and set aside, and soak the dried mushrooms in warm water.
2. Pour oil into the pot, add the blanched duck meat and stir-fry until it changes color slightly. Add the auxiliary ingredients and continue to stir-fry until the aroma is released.
3. Pour a little red wine, add mushrooms, light soy sauce, dark soy sauce, and sugar and bring to a boil.
4. Turn to medium to low heat and simmer for about 45 minutes to reduce the juice. Finally, add some salt, chicken essence, pepper, and pour a few drops of sesame oil.
Stewed old duck with yam
Yam is a food that can be used both as medicine and food. It has high nutritional value and has the functions of replenishing qi and lowering blood sugar. The starch content in yams is high, so those with chest and abdominal distension, dry stools, and constipation are best to eat less.
Six: Specific methods:
1. Clean up the old duck and chop it into pieces; peel the yam, cut it into hob pieces and soak it in water for later use.
2. Put a little oil in a hot pot, add duck pieces and ginger slices, stir-fry over high heat until oil comes out of the duck pieces, and the surface of the duck pieces looks slightly browned.
3. Add appropriate amount of salt and cooking wine, stir well.
4. Put the yam pieces into the bottom of a large heat-resistant bowl, then scoop in the fried duck pieces and set aside.
5. Put an appropriate amount of water into the electric pressure cooker, then place the steaming rack, place the bowl with yam and duck pieces on the steaming rack, add green onion knots, and cover the pot. Keep the pressure for 30 minutes, wait until the pressure in the pot is released, then open the lid and take it out.