Mustard and corn duck soup(zha cai yu mi ya kuai tang )

Mustard and corn duck soup

Introduction:

"I like the salty and fresh taste of pickles, the sweet taste of corn, and the big meat of chicken and duck. But after all, it's better not to be picky, so I cooked the mixture of what I like and what I don't like. 1. 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. 2. It is edible for ordinary people. It is especially suitable for people with heat and heat in the body; it is better for people with low fever, 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; 2. For body deficiency, cold, stomach cold pain, diarrhea, low back pain and cold dysmenorrhea, obesity, arteriosclerosis Sclerotic, chronic enteritis should eat less; cold patients should not eat

Production steps:

Step 1: soak the duck in clean water or rice water

Step 2: take a dried mustard

Step 3: a fresh corn cob

Step 4: a little carrot

Step 5: cut the duck into pieces after soaking the bleeding water

Step 6: slice pickled mustard after washing

Step 7: cut the corn into thin pieces

Step 8: cut the carrot into small pieces

Step 9: blanch the duck

Step 10: blanch the duck and rinse it with tap water

Step 11: heat the oil in a pan for about a spoonful and a half

Step 12: put the carrot slices in the oil pan once

Step 13: set aside the carrot florets

Step 14: stir fry the duck

Step 15: add salt, stir fry with garlic and ginger, add wine and cover for a while

Step 16: add corn and mustard slices, add appropriate amount of water (no more than duck) and bring to a boil

Step 17: change to a stainless steel skillet, add star anise and carrot slices, simmer over low heat for about an hour (it's better to use the skillet, but the small one cracked)

Step 18: take out the pot and fill the bowl. (it's fresh without MSG)

Materials required:

Duck: a quarter of the body

Mustard tuber: one

Corn: one

Carrot: a little

Star anise: a little

Cooking wine: 2 teaspoons

Jiang: a little

Garlic: right amount

Vegetable oil: 1.5 teaspoon

Salt: one and a half teaspoons

Precautions: 1. Duck is easy to wash after soaking in rice washing water, which is the same as washing meat with rice washing water. 2. Ginger, garlic and star anise can also be stir fried first to make flavor.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light

Chinese PinYin : Zha Cai Yu Mi Ya Kuai Tang