Steamed Duck with Assorted Vegetables(luo han ya )

How to make Luohan duck

Raw materials for making Luohan duck:

Duck 1 1400g, bamboo shoots 165 g, water hair mushroom slices, flat tip bamboo shoots section, chestnut slices, Yuzhu, white pulp, cabbage, scallion, ginger, yellow rice wine, sugar, salt, soy sauce, water chestnut powder, sesame oil, clear soup.

Processing steps of Luohan duck:

1. Cut the duck from the back, remove the internal organs and feet, wash it, put it into the warm lard (1000g) pot, remove the oil, add soy sauce, salt, scallion, ginger, sugar, clear soup, cover the pot, cook for about 10 minutes, take out the duck, put it on the plate, steam for about 50 minutes, take out, remove the big and small bones, and put it in place.

2. Put the sliced mushroom, cabbage, chestnut, white pulp, bamboo shoots, bamboo shoots and dried beancurd into the pot, add a little salt and cook for about five minutes, take out and put them in the duck belly.

3. Put the duck on the plate, steam for about 15 minutes, take it out, cover it on the other plate, back up, put a little duck soup and water chestnut powder into the pot, thicken it, pour it over the duck, and then pour some sesame oil.

Steamed Duck with Assorted Vegetables

Luohan duck is a famous traditional local dish in Fujian Province. In Fuzhou, you can eat authentic Luohan duck. The main ingredients are duck, bamboo shoots, mushroom, Yuzhu, chestnut chips. In summer, people suffer from the invasion of heat evil, eat less and sleep less. Many people are thin and need food. Summer tonic should not be greasy, dry and hot things, should eat duck and other Xiaobu things. Therefore, eating fat and tender ducks in summer is not only a beautiful food, but also the most suitable nourishing food. Eating duck often in summer can not only supplement the nutrition consumed in hot season, but also remove the adverse effects of summer heat on human body, so that it can spend the midsummer safely.

Raw materials

Duck (1, 1400g), sliced winter bamboo shoots (165G), sliced Shuifa winter mushroom, sliced flat and sharp bamboo shoots, sliced chestnuts, dried beancurd, white pulp, cabbage, scallion, ginger, yellow rice wine, sugar, salt, soy sauce, water chestnut, sesame oil, clear soup

Production process

1、 Cut the duck from the back, remove the internal organs and feet, wash it, put it in a warm lard (1000g) pan, remove the oil, add soy sauce, salt, scallion, ginger, sugar, clear soup, cover the pan, cook for about 10 minutes, take out the duck, put it on the plate, steam for about 50 minutes, take out, remove the big and small bones, and put it in place. 2、 Put the sliced mushrooms, cabbage, chestnuts, white pulp, bamboo shoots, bamboo shoots and dried beancurd into the pot. Add a little salt and cook for about five minutes. Take out and put it in the duck belly. 3、 Put the duck on the plate and steam for about 15 minutes. Take it out and cover it on the other plate with the back up. Put a little duck soup and water chestnut powder into the pan and thicken it. Pour it on the top of the duck and pour some sesame oil on it.

The nutritional value of duck is very high. The protein content of edible duck meat is about 16-25%, much higher than that of livestock meat. The fat content of duck meat is moderate, lower than pork, easy to digest, and more evenly distributed in the whole body. Duck meat contains more B vitamins and vitamin E. it has a protective effect on heart disease such as myocardial infarction and can resist beriberi, neuritis and a variety of inflammation. Different from livestock meat, duck meat has the highest content of potassium, but also contains a high amount of iron, copper, zinc and other trace elements.

Duck effect

In summer, people suffer from heat evil, eat less and sleep short. Many people are thin and need food. Summer tonic should not be greasy, dry and hot things, should eat duck and other Xiaobu things. Therefore, eating fat and tender ducks in summer is not only a beautiful food, but also the most suitable nourishing food. Eating duck often in summer can not only supplement the nutrition consumed in hot season, but also remove the adverse effects of summer heat on human body, so that it can spend the midsummer safely.

Here are some dietary treatments for duck: 1. Stewed duck with sea cucumber and jade bamboo. Sand ginseng, jade bamboo each 50 grams, old duck 1. Remove the hair and viscera of the duck, wash it, put it into the pot with sea cucumber and Polygonatum odoratum, add water and simmer for more than 1 hour. After seasoning, drink the soup and eat the duck. ② Old duck soup with bone skin. 1 old duck, 20 grams of cortex rehmanniae, 3 pieces of ginger, seasoning appropriate. Remove the wool and impurities of the duck, wash it, cut it into pieces, put the cortex Rehmanniae and ginger into the pot, add some water, and cook until the duck is cooked. Then remove the medicine bag and take it with seasoning. ③ Green duck and red bean soup. One green head duck, 50g adzuki bean, 5 caokuo, 200g wax gourd, a little seasoning. After the duck is slaughtered and cleaned, the red beans, fruits and seasonings are put into the belly of the duck to sew up. Add water to the pot and cook it with fire until it is mature. Then add wax gourd and simmer until it is ripe. Take 1-2 times a day, and drink soup with appetite on an empty stomach. ④ Whole duck with two kernels. 5 grams of Amomum villosum, 50 grams of Coix seed, a duck, mushrooms, cabbage each a little, seasoning appropriate. Remove the feather and impurity of the whole duck, wash it and cut it into pieces; grind the Amomum villosum, put it in the same pot with the Yiren, add some water, bring to a boil, mix in the green onion, ginger, pepper and cooking wine, simmer until the duck is cooked, add the mushroom, cabbage, salt and monosodium glutamate, and then cook, boil for one or two times.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Luo Han Ya