Introduction: After the heat, whether there is money or not, this meat should be eaten more, tonify the blood and moisturize, the doctor said good
Today is the summer, the summer is the second solar term into the autumn, the summer is actually the meaning of the summer, to the summer represents the end of the hot weather, autumn is going to officially come!
Although the solar terms are such a saying, but in the summer season, we can feel that it is cool in the morning and evening, but it will still be very hot during the day, which is also called "autumn tiger" by the people, and sometimes the heat of "autumn tiger" is even worse than in summer.
There is a saying about the diet of the summer: "Send ducks in the summer, and each family without illness". Eat duck meat in the summer or follow the principle of moisturizing the lungs and spleen in the summer season, and should often eat food that is hot, raw and yin, to dissolve the increase in temperature difference during the summer, warm day and cool night.
Duck meat is sweet and cool, and it is a moist food that belongs to the summer. Therefore, there is a folk custom of eating duck in the summer, and the practices are also various, including white cut duck, lemon duck, ginger duck, roast duck, lotus leaf duck, walnut duck and so on. Beijing still retains this tradition, generally on this day of summer, Beijingers will go to the store to buy a summer lily duck and so on.
At the time of the summer season, just after the end of the hot three-volt day, the temperature at this time is still very high, and people are prone to have no appetite. Coupled with the large temperature difference between morning and evening, if it is not nourished in time, people are prone to a decline in resistance and a cold. However, the nutritional value of duck is very high, eating more duck meat, not only can improve people's appetite, supplement energy, but also to supplement the body, enhance immunity and disease resistance.
Autumn daily life to eat more duck meat instead of other meat dishes, is very beneficial, with ginger to roast duck meat with a face, duck meat is soft and tender, there is no old ginger spicy, ginger after and duck meat mixed stir-fry can take braised duck soup, fresh flavor with a slight spicy, born with a crack appetite dish.
Ginger roast duck is said to be Sichuan cuisine, there are also said to be Hunan cuisine, probably in Sichuan Xiang these heavy taste places will know how to use tender ginger to roast duck, make a rice instant disc home cooking. Ginger and our daily use of ginger is a little different, it is more suitable for cooking, it seems to be naturally suitable for cooking with meat (pickled ginger, pickled ginger is another saying), naturally spicy for foil meat, there is an instant turning greasy into fresh magic, such as ginger duck, ginger beef, ginger roast fish and so on. For dishes that want to be eaten with ginger or are served with ginger juice, it is not wrong to accompany it with tender ginger.
Because the skin is thin, it has less fiber and a crisp taste, and after the skin is brushed clean, the skin is cut into strips and vegetables together, and it is no problem to eat raw. Tender ginger is also suitable for mixing ginger puree or garlic puree to taste, or to make pickled ginger.
Make a baby ginger roast duck to be willing to put more ginger, a duck with half a pound of ginger is the best, the duck's fat and fishy taste is exhausted, crisp and tender, the ginger inside has been out of the blue, more than the duck meat is more pleasing. Especially in such an autumn and summer season, facing a pot of slightly heavier flavored ginger roast duck, eating a slight sweat, cold and humidity also out of the body, very comfortable.
Roast duck with ginger
Ingredients
Ginger Duck Dried Pepper Garlic Ginger Beer
Fragrant leaves star anise cinnamon, rock sugar, soy sauce, soy sauce, cooking wine
Step 2: Cut the duck into small pieces and wash them, blanch them with water and set aside; slice the ginger and set aside;
Stir-fry the ginger in oil, pour in rock sugar, pour the duck cut into small pieces, and incite the water until the epidermis has a burnt yellow color;
Add the cut ginger and stir-fry, add salt, cooking wine, soy sauce, soy sauce and soy sauce to continue stir-frying for a while and pour into the beer, the beer to cover the ingredients in the pot as well;
Add dried chili peppers, garlic, star anise, cinnamon, fragrant leaves, cover the pot, simmer over medium-low heat until the juice is collected;
Sure enough, this dish of ginger roast duck can be shaved out of rice, not only shaved, but also dried up three bowls of rice!