Stewed lotus root with roast duck bone

Stewed lotus root with roast duck bone

Introduction:

"Yesterday, my son bought half a roast duck. The roast duck was dipped with sweet flour sauce and green onions, and was eaten in pancakes. The bones are good materials for making soup. Don't waste them. Put a section of lotus root stew ~ ~ ~ lotus root is sweet, flat in nature, and can be eaten raw and cooked. It is mainly used for heat thirst, blood stasis and muscle growth; cooked lotus root is warm and sweet in nature, which is beneficial to the stomach and spleen, nourishing blood and tonifying, and antidiarrheal functions; cold lotus root can cure blood loss, withering and yellowing, branching and other diseases, as well as tonifying the stomach, nourishing Yin, nourishing face, and calming the nerves. "

Production steps:

Materials required:

Roast duck bone: 200g

Lotus root: 1 Section

Cooking wine: moderate

Salt: right amount

Scallion: right amount

Ginger: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh