Ducks are common practice. Ducks in China are famous for Beijing roast duck, so ducks in China are basically in short supply. The delicious Beijing roast duck also makes friends all over the world salivate. Here's how ducks do it.

The practice of ducks is well known 1 fire and fairy ducks

Roasted Xianya is a traditional dish in Hangzhou, Zhejiang Province. When cooking, put the heel of Jinhua ham and local old duck (Mapo duck) into a big casserole, then add seasoning, cover the lid and stew with slow fire. The original juice soup of this dish is not only nutritious, but also delicious. The fire heel is red and fragrant, the fat duck is tender and oily, and the soup is as white as milk, delicious and attractive.

Ingredients: 2000g duck, 350g Jinhua ham, 30g shallot, 5g ginger15g yellow rice wine15g salt15g monosodium glutamate.

1. Slaughter the duck, cut a knife horizontally at the tail tip of the back, dig out the smell of the duck, take out the internal organs and wash it.

2. put the washed duck in a boiling water pot and cook it with high fire until it bleeds? Hey? Break the bone at the tip of the leg and wash it with cold water.

3. Rinse the fire heel surface with hot water and rinse with clear water.

4, ginger peeled and patted loose.

5. Take a 1 large casserole, use bamboo grates as the bottom, duck belly down side by side with the fire heel, add onion and ginger slices, add 3500ml of water, cover the casserole, seal both sides of the casserole with paper, and bring to a boil.

6, and then move to a small fire for about 2 hours, unsealed, uncovered.

7. Take out the onion and ginger, remove the fire heel, remove the bone, still put it in the pot, and turn the duck over and seal it.

8. Continue to simmer until the fire is cooked with the duck, open the lid, remove the bamboo grate, and skim off the floating foam.

9. Take out the fire heel and cut it into pieces, cover it neatly on the duck belly, add yellow wine, refined salt and monosodium glutamate, cover it and stew for about 5 minutes.

10, stew until the seasoning and the original juice penetrate into the meat, and then serve it even in the pan, and open it for consumption.

Tips:

1, ducks should choose fresh and fat ducks, and the old duck is the best, which has stronger nourishing effect than the young duck. There is a folk saying that "it is better to cook an old duck than to eat it".

2. In order to keep the appearance of the duck beautiful, the internal organs should be taken out from the incision at the tail tip of the back, and a knife can be drawn along the back surface of the duck to prevent the duck from shrinking when heated and cracking the abdominal skin.

3. The duck must be boiled with boiling water before stewing to remove blood stains and fishy smell. When stewing, add enough soup at one time (the ratio of raw materials to water is generally 65,438+0: 65,438+0, 5~2), cover the seal, boil with high fire, and stew with low fire to keep the original flavor.

The practice of ducks is home cooking. 2. Winter melon and duck soup

Ingredients: duck, wax gourd, chopped green onion, ginger.

Exercise:

1, peeled wax gourd, washed and cut into small pieces of uniform size, cooked duck meat for later use, chopped green onion, and prepared a piece of ginger.

2. Pour the duck meat and ginger into a saucepan, add appropriate amount of water and stew for 2 hours; Stew until 1, add wax gourd after 5 hours, and add salt when drinking soup.

Second, stewed duck with mushrooms.

Ingredients: duck 400g, dried mushrooms 10, 5 dried peppers, 2 cloves of garlic, 2 slices of ginger, 3 onions, braised soy sauce 1 spoon, cooking wine 1 spoon, salt and oil.

1. Chop the duck, blanch and soak the mushrooms, then wash and tear the mushrooms into small pieces, cut the pepper into pieces, cut the garlic into pieces, cut the ginger into small pieces and cut the onion into pieces.

2, add a little oil to the pot, add onion, ginger, garlic, pepper and stir fry. Add duck meat, stir-fry to get oil, add soy sauce, cooking wine and salt, stir well, add mushrooms and half a bowl of water, cover with medium and low fire, stew for about 15 minutes, and collect the juice to serve.

Edible value of duck meat

1, the protein content of duck meat is much higher than that of livestock meat, and the protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen.

2. The more nitrogen-containing extracts in meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Old duck meat contains more nitrogen extracts than young duck meat, and wild duck contains more nitrogen extracts. So old duck soup is more delicious than young duck, and wild duck is more delicious than old duck.

Who shouldn't eat duck?

1. If you have a cold, you must avoid eating duck meat, because after a cold, you should eat Xinsan food. Duck meat can nourish love and evil, and it will keep the cold for several days.

2, with caution when suffering from chronic enteritis, because duck meat tastes sweet and salty, slides down, and is rich in oil, eating can make patients' diarrhea worse. Smoked or fried duck meat should not be eaten often, because this cooking method is easy to produce benzopyrene substances, which can cause cancer.

3. When abdominal pain, diarrhea, low back pain, dysmenorrhea and other symptoms appear, it is not appropriate to eat duck for the time being, so as not to aggravate the condition. For healthy people, eating duck meat is no problem, and it has nourishing and conditioning effects. However, if this happens, you must be careful to eat duck meat.

Duck is delicious, stew is delicious, and stir-fry tastes first-class, but not everyone can eat duck, and not all ingredients can go with duck. Remember to tell your family. I have introduced so many delicious foods, so hurry and cook them for your family!

The practice of duck: the practice of frying duck with ginger

Ingredients: half a catty of duck and half a catty of ginger.

Seasoning: peanut oil, salt and oyster sauce.

1, prepare materials

2. Cook the duck, wash off the foam and slice the ginger.

3, first heat the pot without putting oil, put the duck meat in and fry, it will produce oil, and then put a little peanut oil in. After frying, remove the duck meat and leave the oil in the pot (note that the duck meat is not salted, and the salt is put into the ginger at one time).

4. Stir-fry the ginger in the pot, put enough salt at one time, then put the duck meat together, add water, water and duck meat together.

5. Cover the pot. After the fire boils, turn to low heat and simmer for about half an hour. When there is a little water left, add oyster sauce and stir fry.

Practice of Nanjing salted duck

Material: duck1500g

Seasoning: salt 130g, 2 shallots, 3 slices of ginger, 2 grains of star anise, a little pepper, cooking wine 1 soup, and proper amount of vegetable oil.

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2. Put the wok on the fire, add salt and pepper and stir fry for later use.

3. Put 1/2 fried pepper and salt into the duck's belly from the knife edge under the wing, shake well, wipe the duck's body with the remaining 1/2 pepper and salt, then put the remaining pepper and salt into the duck neck from the knife edge of the neck and duckbill, and then put the duck in a jar for pickling (2 hours in summer, 4 hours in spring and autumn, and 6 hours in winter). Then take it out and hang it in a cool and ventilated place to dry. Insert a hollow reed tube with a length of 12cm into the anus of the duck, and put 1 ginger, 1 onion and 1 star anise in the incision under the wing nest.

4, put about six glasses of water to boil, add 2 slices of ginger and 1 onion knot. Octagonal. And a little cooking wine. Put the duck leg up and the duck head down in the pot. Cover the pot and simmer for about 20 minutes.

5. Pick up the duck, let the soup in the duck's abdomen leak from the knife edge, drain it and pour it into the pot.

6. Put the duck into the soup, so that the duck's abdomen is full of hot soup, then simmer for 20 minutes on low fire, take out, take out the reed pipe, and put it in a container for cooling. Just load the CD.

Nourishing method of old duck soup

Ingredients: 2500g duck. Accessories: Lycium barbarum, white radish.

Seasoning: 5g of salt, monosodium glutamate 1 g, 2g of ginger, 3g of pepper, 2g of yellow wine, 5g of onion and 350g of water.

1. Slaughter the duck, cut it into pieces with a width of 3cm and a length of 5cm, remove the pollution, and slice the ginger for later use.

2. Put the pot on the fire and fry the pig oil for 5 minutes until golden brown. When the fragrance is rich, add wine

3. Put 350 grams of water into a casserole and stew for 3 hours, then add monosodium glutamate.