pot-stewed duck(lu ya )

Stewed duck method:

Raw materials for stewed duck

A new fat duck, with proper amount of fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant flavor, green onion, ginger, yellow rice wine, white sugar, sesame oil and water lake powder.

The processing steps of stewed duck are as follows:

1. Kill the duck and put it in the pot. Add a little water, fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant fragrance, green onion and ginger to boil on the high fire. Cover it with yellow rice wine and cook for about 1 hour. Then turn the duck over and move it to low fire for half an hour. Take it out and cut it into pieces after it is cold;

2. Pick out the fat in the pot, sift and filter the marinade in the pot, put it in another pot, add soy sauce and sugar, bring it to a boil on a high fire, add water and starch, stir it up, pour it into a bowl, stir it with sesame oil after it is cold enough, and pour the marinade on the duck.

pot-stewed duck

Stewed duck is a famous local dish, which belongs to Shanghai or Zhejiang cuisine. The main raw material is duck. The color is ruddy and bright, the sauce is thick and mellow, and the meat is tender and sweet. The melting point of fatty acids in duck meat is low and easy to digest. The folk believe that duck is "the holy medicine of tonifying deficiency", which has auxiliary effect on senile pulmonary tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis and so on.

Characteristics of dishes

The color is red and bright, crisp and sweet. Duck meat is rich in nutrition, especially suitable for summer and autumn. It can not only supplement the excessive consumption of nutrition, but also remove the discomfort caused by summer heat. We should not eat smoked and roasted duck meat for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect.

practice

Practice 1

[raw materials]

A new fat duck, with proper amount of fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant flavor, green onion, ginger, yellow rice wine, white sugar, sesame oil and water lake powder.

[production process]

① First, kill the duck and put it in the pot. Add a little water, fat, red rice flour, salt, soy sauce, rock sugar, cinnamon, eggplant fragrance, green onion and ginger. Bring to a boil on a high fire. Cover with yellow rice wine and cook for about 1 hour. Then turn the duck over and move it to a low fire for another half an hour. Take it out and cut it into pieces when it is cold; ② Pick out the fat in the pot, sift the marinade and put it in another pot, add soy sauce and sugar, bring it to a boil on a high fire, add water and starch to stir it, take the pot and pour it into a bowl, stir it with sesame oil after it is cold enough, and pour the marinade on the duck.

Practice 2

Stewed duck with tin

Raw materials: 10 ducks, 500g Monascus rice, 800g rock sugar, 250g Shaojiu, 400g refined salt, 50g onion and ginger, 50g cinnamon and fennel, 500g Sufu juice.

Method: 1. Wash the duck and blanch it.

2. Put the cushion on a large pot, first add ginger, onion, spices, and then add duck. Drain the rice water into the pot, add Shaojiu, soy sauce, refined salt, and some rock sugar, and add water until submerged. First, simmer over high heat, then simmer over low heat for about 2 hours, then add rock sugar to thicken the pan. When it's a little cold, put a knife in a basin and pour on the marinade.

Practice 3

Ingredients: a local duck, Liao spareribs and concentrated marinade

Two packs

1. After the duck is slaughtered, the internal organs are removed, the water is drained after being washed and divided into several pieces.

2. Pan fry the duck until golden brown

3. Tear up a packet of concentrated marinade of spareribs, dilute with water and bring to a boil. Another bag for standby.

4. Put in the duck and add water until the marinade completely submerges the duck.

5. Tear apart another packet of spareribs to concentrate the marinade, and slowly add until the marinade tastes good

6. Simmer for 30 minutes, then simmer for 1 hour on low heat, and turn over the middle to taste.

7. Then take the duck from the pot, cool it, chop it into small pieces and put it on the plate. Pour the marinade on it before eating.

Tips:

1. In the process of duck cooking, the hand spoon continuously poured the marinade on the duck

2. The rest of the marinade can be used to marinate other things, or for cooking, etc

Practice 4

Kunyang stewed duck, a Yunnan dish, has unique mysterious characteristics, and its production technology is listed in the intangible cultural heritage of Kunming

nutritive value

Duck is not only a good dish for the table, but also a good tonic food for people. The nutritional value of duck is similar to that of chicken. However, according to traditional Chinese medicine, most of the food ducks eat is aquatic organisms, so its meat is sweet and cold. It enters the lung, stomach and kidney channels, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, eliminating tuberculosis heat, steaming bone, eliminating edema, stopping heat and dysentery, relieving cough and resolving phlegm. People with heat in the body are suitable for eating duck meat. People with weak constitution, loss of appetite, fever, dry stool and edema are more beneficial.

The melting point of fatty acids in duck meat is low and easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, as well as anti-aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with myocardial infarction and other heart diseases.

It is suitable for people with heat and heat in the body; it is better for people with low heat, weak constitution, loss of appetite, dry stool and edema. At the same time, it is suitable for malnutrition, postpartum body deficiency, night sweats, spermatorrhea, women with less menstruation, dry throat and thirst; it is also suitable for cancer patients and after radiotherapy and chemotherapy, diabetes, liver cirrhosis, ascites, tuberculosis, chronic nephritis and edema; it is suitable for body deficiency cold, cold caused by cold, stomach cold pain, diarrhea, low back pain and cold dysmenorrhea, obesity, arterial stiffness It is not suitable for patients with cold.

1. Add a little salt when cooking, the broth will be more delicious.

2. Duck meat is a kind of delicious food. Duck can be made into roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried dried duck strips, fried duck heart flower, coriander duck liver, braised duck feet and other excellent dishes. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.

3. Duck meat, duck blood and duck kidney are all medicinal.

4. The meat of male duck is slightly cold and that of hen is slightly warm. It is better to be old and white, white and black. Stewing the old and fat duck with sea cucumber has a great tonic effect. The stewed duck juice is good at tonifying the Yin of five zang organs and the heat of deficiency and tuberculosis.

5. Duck meat stewed with kelp can soften blood vessels, reduce blood pressure, and has good curative effect on Senile Arteriosclerosis, hypertension and heart disease;

6. Duck meat stewed with bamboo shoots can treat hemorrhoids in the elderly. Therefore, the people think that duck is "the holy medicine of tonifying deficiency". Fat ducks also treat senile pulmonary tuberculosis, diabetes, spleen deficiency edema, chronic bronchitis, stool dry knot, chronic nephritis, edema; male ducks treat pulmonary tuberculosis, diabetes.

Duck meat is cold, sweet and salty in nature, and it can return to spleen, stomach, lung and kidney channels; it can greatly tonify deficiency and labor, nourish Yin of five viscera, clear heat of deficiency and labor, replenish blood and water, nourish stomach and generate fluid, relieve cough and self convulsion, eliminate snail accumulation, clear heat and strengthen spleen, weak and edema; it can treat weakness, body deficiency after disease and malnutrition edema.

Kunyang stewed duck

After hundreds of years of inheritance and development, Kunyang stewed duck has formed a variety of schools and styles. Especially since the reform and opening up, Kunyang stewed duck producers, on the basis of inheriting their ancestors' skills, devote themselves to research and continuous improvement, and constantly innovate in the production skills, ingredients, taste and other aspects. They choose century old brine to marinate it carefully, with strict selection of materials, exquisite materials, proper proportion and high quality Duck, with delicious color, crisp meat, thin skin, fat but not greasy, has a unique local flavor, forming a unique production system with distinctive characteristics. It retains the traditional handmade skills, adds a special dish to the Dian cuisine, enriches the local food culture, and plays a connecting role in the inheritance and development of the national traditional food culture.

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Chinese PinYin : Lu Ya