Some women don’t like to eat duck meat. In fact, duck meat not only has rich nutritional effects and functions, but also has many benefits for women and can keep the skin elastic and supple. Let’s take a look at the effects and functions of eating duck meat.

Benefits of eating duck meat for women

1. The nourishing effect of duck meat

Duck meat, especially white duck meat, is not only food in traditional Chinese medicine, but also Just medicinal materials. Its nature and flavor are sweet and cool, and enters the spleen, lung, stomach and kidney meridians. It has the effects of nourishing yin, nourishing the stomach, diuresis and reducing swelling. In "Suixiju Diet Manual", it is mentioned that duck meat can nourish the yin of the five internal organs, clear away the heat caused by fatigue, nourish blood and promote water, nourish the stomach and promote fluid production.

It can be seen that the cured meat has the effect of nourishing yin and is very suitable for people who suffer from dry body, itchy skin and many spots on the face in summer.

2. Duck meat can reduce fat and moisturize dryness

Although it is recommended to eat more vegetarian food in summer, duck meat is an exception. The most typical effects of eating duck meat in summer are to remove dampness, detoxify and nourish yin. It can very well improve the harm caused by blood heat and intense heat to women's bodies.

At the same time, the fat in duck meat is different from other animal fats. It is mainly unsaturated fatty acid and low-carbon saturated fatty acid, which is not only beneficial to digestion, but also can reduce blood lipids. Moreover, the ratio of various fatty acids in duck meat is more ideal, and its composition is similar to olive oil. Therefore, women who want to lose weight and people with cardiovascular diseases can eat it in moderation.

3. The nutritional value of duck meat

The nutritional value of duck meat is also very high. In addition to the fat, it is also rich in protein, vitamins, minerals and various Trace elements. Especially the potassium content is high, which can diuretic and reduce swelling in summer. Suitable for women in summer to nourish yin, replenish blood and remove heat.

How to eat duck meat to moisten dryness

1. Kelp duck soup

Using kelp and white duck to make soup together can not only lower blood pressure and blood lipids The efficacy is also due to the cool nature and taste of kelp. When eaten together with duck meat, it can cool blood and moisturize dryness.

2. Old duck and chicken soup

Use half an old duck and half a chicken and put them together to make soup. It is suitable for women to replenish deficiency and replenish blood. In addition to being suitable for postpartum consumption, , it is also effective for dizziness, palpitations, dizziness, etc. that occur in summer. This medicinal diet comes from "Southern Yunnan Materia Medica".

3. Duck porridge

Use duck meat, japonica rice, rice wine and other seasonings to cook porridge. Not only is it delicious, but the sea can also nourish yin very well. It has the effect of nourishing blood and nourishing the brain.

Because in addition to the nutritional benefits of duck meat, japonica rice also has the effects of nourishing yin, promoting fluids and removing irritability and heat, and is suitable for women with Sj?gren's syndrome, menopausal syndrome and other conditions.

Therefore, women should learn to eat duck meat correctly in summer, which can not only supplement the protein and nutrients needed by the body, but also nourish yin and moisturize dryness, and keep the skin long-lasting moist and elastic. In addition, women can also eat some other foods in summer to keep the body moist and elastic.

Lily and almond porridge

Lily and almond porridge is made by cooking lilies with peeled and chopped almonds, japonica rice, etc. It has the effects of nourishing lung yin, relieving cough, clearing the heart and calming the nerves.

Among them, lily not only nourishes yin and moisturizes the lungs, but also has beauty and anti-aging effects. Promote the metabolism of skin cells and improve the body's immunity. The unsaturated fatty acids and various oils in almonds can moisturize the skin, improve blood circulation in the skin, and make the skin rosy.

Soy milk and white rice porridge

Soy milk and white rice porridge is made by adding soy milk to cooked porridge and eating it together. Compared with milk, soy milk has the effect of nourishing yin and moisturizing dryness. At the same time, the phytoestrogens in soy milk can better prevent women from aging. The B vitamins in japonica rice can improve rough skin and other problems.

Regular consumption of soy milk and white rice porridge in summer can better prevent constipation, gastrointestinal diseases, hemorrhoids, etc. With improved gastrointestinal function, women's skin color will be brighter, and the skin will be more moist and delicate.

Delicious ways to eat duck meat

1. Stir-fried duck meat with pickled peppers

Ingredients: duck breast, pickled peppers, garlic, ginger, green onions, Sichuan peppercorns , oyster sauce, soy sauce, pepper, cooking wine, water starch, a little sugar.

Method:

1. Peel the duck breast, cut into thin slices, put into a bowl, add appropriate amount of oyster sauce, salt, cooking wine, water starch, a little sugar, mix well Marinate for 15 minutes.

2. Cut the pickled peppers into rings and slice the kimchi; peel and cut the garlic into cubes, slice the ginger, and cut the green onion into sections.

3. Heat oil in a pan, add peppercorns, ginger, and garlic. After frying until fragrant, add marinated duck slices and stir-fry over high heat until the duck meat changes color.

4. Add the pickled peppers and kimchi, stir-fry for about two or three minutes (if it feels too dry at this time, add a spoonful of broth), and finally add an appropriate amount of soy sauce and scallions, stir-fry evenly Ready to serve.

2. Braised Duck

Ingredients: appropriate amount of duck meat, appropriate amount of kumquats, a little hawthorn powder, a little ginger, a little rock sugar, a little braised sauce, an appropriate amount of salt, a little cooking wine.

Method:

1. Cut the duck meat into small pieces, blanch it, remove and drain, put an appropriate amount of oil in the pot, stir-fry the duck meat until the water is dry. There is still some duck fat coming out, and the surface of the duck meat is slightly burnt.

2. Wash the kumquats, cut them in half and set aside for later use. Add rock sugar and stir-fry. Add ginger slices and stir-fry. Add appropriate amount of braised juice and cooking wine. Stir-fry until browned. Add kumquats and stir-fry briefly.

3. Add a little hawthorn powder, pour it into the pressure cooker, add an appropriate amount of water, add green onion knots, cook on high heat for 7-8 minutes, then turn to low heat, stir-fry directly in the pressure cooker until the juice is reduced, and sprinkle Add chopped green onion and a few kumquats.

3. Braised duck with yam

Ingredients: 300g yam, 300g duck meat, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of light soy sauce, appropriate amount of coriander.

Method:

1. Wash and drain the duck pieces and set aside. Peel the yam and cut into large cubes. Soak in water when not in use. You can add some vinegar to prevent oxidation. Heat oil over medium heat, sauté ginger slices until fragrant.

2. Put the duck meat into the pot and fry one side until fragrant, then flip and fry the other side. Pour in a little dark soy sauce, a little light soy sauce and the duck meat and stir-fry evenly. Add the yam cubes and stir-fry evenly. Add an appropriate amount. of water and bring to a simmer, then turn to low heat.

3. Simmer for about half an hour, until the duck meat is cooked through and the yam is soft, then the juice can be collected. Finally, taste it. If it is not salty enough, add salt. If it is enough, skip it. Sprinkle some coriander and serve. Start eating.

IV. Osmanthus Salted Duck

Ingredients: native duck, sea salt, cinnamon, star anise, pepper, cumin, cumin grains, allspice powder, star anise powder, ginger powder, marinade Ingredients, broth (use white water if not available), onions, ginger, star anise, cinnamon, pepper, rice wine, white vinegar, osmanthus (dried), bay leaves, rock sugar

Method:

1. Clean the duck and soak it in water for 1-2 hours. During this period, constantly change the water and wash away the blood. Let dry, or drain with kitchen paper.

2. Prepare various marinating materials, then prepare five-spice powder, star anise powder, ginger powder, all marinades and powders, stir-fry over low heat until slightly brown and fragrant, wait for the marinade When the duck is still warm, carefully rub it all over the duck, including the inner cavity.

3. Add flowers to the dish and sprinkle a handful of dried osmanthus flowers. Because of the temperature in Shanghai, I put the whole duck in the refrigerator to marinate for 24 hours. Friends in the north can marinate it in a cool place outdoors. , be careful not to exceed 48 hours.

4. After marinating the duck for 24 hours, add the marinade ingredients with stock and boil the marinade. After the marinated duck, wash the marinade, blanch it with the boiled marinade and let it The whole skin is plump.

5. Dip the watered duck into the marinade and cook for about half an hour. During this time, you can flip it, sprinkle a handful of sweet-scented osmanthus, cover it, remove it from the stove and use the residual heat of the soup to continue simmering. , wait for the soup to cool down, take out the duck, drain the water, and then cut it into pieces and put it on a plate.

5. Secret Beer Duck

Ingredients: about 600g duck meat, 200g small potatoes, 10 dried shiitake mushrooms, a large piece of dried kelp, 600ml beer, 3 cloves, orange Half the skin, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, 5 dried chili peppers, 1 thumb-sized piece of ginger, 6 cloves of garlic, 4 green onions, 3 tablespoons of light soy sauce, 2 tablespoons of bean paste, old Take a few drops, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and appropriate amount of white pepper.

Method:

1. Cut the duck meat into pieces and wash them, wash the small potatoes with their skins on, cut the kelp into 4cm square pieces, wash and soak them, wash and soak the dried shiitake mushrooms Cut off the yellow skin of the orange, slice the ginger, peel the garlic, cut 2 green onions into long sections, and cut 1 green onion into shreds or chopped green onions.

2. Put the duck meat in a pot of cold water, boil it with a few slices of ginger and 1 green onion, then wash and drain the blanched duck meat with hot water.

3. Put a little oil in the pot, heat the pot over medium-high heat and stir-fry the duck meat for 3 minutes until it turns golden brown and the duck skin is oily.

4. Add cloves, star anise, cinnamon, bay leaves, dried chili peppers, ginger slices, garlic, scallions and bean paste and stir-fry over medium heat until fragrant and the bean paste becomes red.

5. Add beer and bring to a boil, transfer the soup to a stew pot, add a few drops of dark soy sauce, and add shiitake mushrooms, kelp and orange peel cut in half.

6. Simmer over low heat for half an hour, add small potatoes, light soy sauce and sugar to taste, and continue to simmer for half an hour to 40 minutes.

7. Wait until the potatoes and duck meat are soft, reduce the juice to a suitable consistency over high heat, stir in white pepper and sesame oil before serving, and sprinkle on after serving.

Duck meat dietary taboos

1. Duck meat should be eaten with yam, which can lower cholesterol and nourish the body.

2. Duck meat should be eaten with red beans, which has diuretic and detoxifying effects.

3. Duck meat should be eaten with Angelica sinensis, which has the effect of nourishing blood.

4. Duck meat should be eaten with cabbage, which can promote the metabolism of cholesterol in the blood.