Duck soup with white radish

Duck soup with white radish

Introduction:

"When it comes to autumn, people feel very tired. This is the so-called" autumn fatigue ". After the bitter summer, there is no disease and deficiency in autumn, so it is advocated to nourish in autumn, and the wind is dry in autumn. From the perspective of human viscera, the lung is prosperous and the liver is weak in autumn, and the spleen and stomach are easily affected by it. Therefore, the autumn diet should be mainly nourishing yin and moistening dryness, eating more warm and moistening food, supplemented by Nourishing Qi and blood. In autumn, ducks are fattening. At this time, duck soup is very nutritious. The nutritional value of ducks is very high. The protein content of edible duck meat is about 16-25%, much higher than that of livestock meat. The fat content in duck meat is moderate, easy to digest, and evenly distributed in the whole body. White radish can enhance the immune function of the body, help digestion, help absorb nutrients, and prevent cancer. Duck is warm, with radish Yiqi Buxue, white radish stewed duck soup is a special tonic Soup for autumn and winter

Production steps:

Step 1: raw materials

Step 2: cut the scallion into small sections, remove the core of red jujube, shell the longan, and smash the ginger and garlic

Step 3: put more than half of the water into the casserole, put in the jujube, medlar, longan, scallion, ginger, garlic, and bring to a boil

Step 4: clean up the duck and chop it

Step 5: blanch the duck meat in a pot, and add a little cooking wine into the water

Step 6: soak the radish and cut it into small strips. Soak it in cold water for a while in advance

Step 7: cut radish into hob pieces

Step 8: put a little peanut oil in the pot, stir fry and soak radish

Step 9: add the duck to continue to stir fry, put the right amount of salt to fry

Step 10: put all the ingredients in a casserole and simmer for three hours

Step 11: taste the salty, seasoning out of the pot

Materials required:

Duck: half a duck

White radish: one

Pickled radish: right amount

Red dates: one

Longan: one

Wolfberry: 15 capsules

Shallot: a period

Garlic cloves: two cloves

Ginger: one piece

Salt: right amount

Peanut oil: a little

Cooking wine: a little

Note: 1. Duck blanching can remove fishiness and excess oil; 2. Duck stir frying can remove moisture and force out excess oil, and taste better; 3. Add appropriate amount of pickled radish, not only the soup is good to drink, but also the duck can further remove fishiness; 4. Pickled radish with cold white in advance, can remove sour taste, the taste of the soup is better Five: in the process of making soup, remove the floating powder; six: add enough water at one time.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh