The visual food of nourishing yin and moistening lung

The visual food of nourishing yin and moistening lung

Introduction:

In autumn and winter, the moisture in the air gradually decreases, especially in the north where the weather is usually dry and cold. The traditional Chinese medicine for nourishing the lung is to eat more yin and nourishing the lung. [duck meat], nourishing yin and moistening lung, is often known as the best nourishing meat in autumn and winter. [yam] is sweet and smooth, not dry and not greasy. It also has a strong yin tonic effect. When eaten together with duck meat, it can not only strengthen the lung raising effect, but also eliminate the greasy feeling of duck meat. In the traditional Chinese yam duck pot, washing duck, chopping duck and stewing duck are time-consuming, laborious and fire-consuming. If not handled properly, the picky eaters will be reluctant to eat more due to the smell of duck. This can be avoided by replacing the traditional old duck with the semi-finished duck breast. In addition, longan, which can replenish qi and nourish blood, and wolfberry, which can replenish qi and calm the nerves. In this dry season, blue crystal feather is dedicated to all friends in the north. This delicious and nutritious health food, braised duck breast with Chinese yam, is very popular. The yam was processed into the shape of plum blossom, and the snow-white yam juice was added, so the dish was named "stepping on the snow to find plum". Soft glutinous yam, fat but not greasy duck, sweet longan, sweet soup What's warmer than this season when the north wind blows? The day before yesterday, Qingdao had the first snow of this winter. It's said that it snowed in Beijing this morning. Welcome to join me in snow walking and plum blossom hunting. Applicable crowd: Qi deficiency, autumn dryness, deficiency fire exuberant crowd, lack of Qi and blood crowd. (the most important thing is to be lazy^_ ^）”

Production steps:

Step 1: prepare the ingredients.
Wash wolfberry and longan and soak them in hot water for 30 minutes.

Step 2: scrape off the outer skin of yam.

Step 3: cut yam into 1cm thick slices.

Step 4: use the mold to press the yam thick slice surface vertically to form plum blossom slice.

Step 5: press all yam pieces into plum pieces.

Step 6: put water into the casserole, add the plum yam slices, bring to a boil over high heat, then bring to a boil over low heat for 5 minutes.

Step 7: put a little oil in the pan and fry the ginger slices over low heat.

Step 8: cut the half cooked duck breast into 0.5cm thin slices, put it into a pan and fry it until colored on both sides.

Step 9: put the fried duck breast into the casserole.

Step 10: add the longan, cover the casserole and simmer for 10 minutes.

Step 11: collect the leftover materials when making yam plum blossom pieces.

Step 12: put the leftover materials into the mixer and add a small amount of water.

Step 13: add a small amount of salt and stir the leftover materials to make yam mud.

Step 14: pour the yam mud into the casserole, stir well, and bring to a boil again.

Step 15: put the yam duck breast longan on the plate and decorate it with medlar.

Materials required:

Yam: 250g

Duck breast: 200g

Longan: 10 capsules

Wolfberry: 10 capsules

Ginger: 1 piece

Salad oil: a little

Salt: a little

Note: 1. Duck meat can not be eaten with rabbit meat, red bayberry, walnut, turtle, fungus, walnut, garlic and buckwheat. 2. Yam is brittle. When pressing plum slices, it should be pressed vertically and quickly to avoid damaging the shape. 3. Only use longan meat, and don't put the juice into it, so as not to affect the finished dishes. Longan water can be used for other purposes. 4. The yam mud can be heated to thicken. People who don't like starch can be treated with a little yam mud at home.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: light