Hello everyone, I'm Xiao Xu. Today, I'm going to talk to you about a delicious and nutritious ingredient - duck meat. In this crisp autumn season, eating duck meat can not only replenish the lungs and moisten the dryness, but also satisfy the enjoyment of the taste buds, and the price is cheaper than pork!
Nutritional value and health benefits of duck meat
Let's first take a look at the benefits of duck meat. It is recorded in the classic book of traditional Chinese medicine "Compendium of Materia Medica" that duck meat is sweet and cold, enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and fever, eliminating edema, stopping fever and dysentery, relieving cough and phlegm.
It is more beneficial for people who have heat in their bodies, such as those who are constantly on fire, have a weak constitution, have a loss of appetite, and have dry stools and edema. At the same time, duck meat is rich in B vitamins and vitamin E, and its fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest.
Modern medicine also believes that the nutritional value of duck meat is similar to that of chicken. However, in the view of traditional Chinese medicine, the food eaten by ducks is mostly aquatic organisms, so its meat is sweet and cold, and enters the lungs, stomach and kidney meridians, which has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and fever, eliminating edema, stopping fever and dysentery, relieving cough and reducing phlegm. Therefore, the folk have the saying that "the duck is better than the tonic in the great heat".
Duck meat in TCM texts
In the classics of traditional Chinese medicine, duck meat is endowed with high medicinal value. The "Compendium of Materia Medica" mentions that duck meat can "fill the bone marrow, grow muscles, generate blood, and replenish the five internal organs", and the "Daily Materia Medica" also says that duck meat can "nourish the yin of the five internal organs, clear the heat of deficiency and labor, nourish blood and water, and nourish the stomach". It can be seen that duck meat can not only replenish the body, but also fight the dryness of autumn.
Delicious duck recipe
Knowing the nutritional value and health benefits of duck meat, I will introduce you to a few easy-to-learn duck delicacies.
1. Duck soup
Ingredients: a duck, an appropriate amount of red dates, an appropriate amount of wolfberry, and a little ginger.
Method: Wash the duck and cut it into pieces, put it in a pot with red dates, wolfberries and ginger slices, add water to boil, turn to low heat and simmer for two hours, add salt to taste. This soup is both tonifying and moisturizing, making it perfect for autumn.
2. Duck stew with potatoes
Ingredients: Appropriate amount of duck meat, 2 potatoes, a little ginger, 1 green onion.
Method: Cut the duck into cubes, peel and cut the potatoes into cubes, and cut the green onions into sections for later use. Heat oil in a pot, add ginger slices and green onions and stir-fry until fragrant, add duck meat and stir-fry until it changes color, then add potato pieces to continue stir-frying, add water to boil, turn to low heat and simmer until the duck meat and potatoes are cooked thoroughly, add salt to taste. This dish is delicious, nutritious and delicious.
3. Lotus root duck broth
This soup combines the nourishment of duck meat with the cooling of lotus root, which is both delicious and healthy.
Ingredients: half a duck meat, a lotus root, an appropriate amount of red dates, an appropriate amount of wolfberry, and a little ginger.
Method: Wash and cut the duck meat into pieces, peel and slice the lotus root, then put the duck meat and ginger slices into the pot, add water to boil and skim off the foam; then add the lotus root and red dates, simmer for an hour; finally put in the wolfberry, add salt to taste, and simmer for another ten minutes. This soup is suitable for autumn consumption, which can moisten the lungs and nourish yin, clear heat and cool the blood.
4. Beer duck
This dish is bright red in color and delicious on the palate, with a hint of wine.
Ingredients: a duck meat, a bottle of beer, an appropriate amount of green onion, ginger and garlic, an appropriate amount of dried chili, star anise cinnamon and a little other spices.
Method: Cut the duck into pieces and blanch to remove the blood; heat oil in the pot, add green onions, ginger, garlic and spices and stir-fry until fragrant; put in the duck meat and stir-fry until it is slightly yellow, pour in beer to cover the duck meat; after boiling over high heat, turn to low heat and simmer until the duck meat is cooked thoroughly, and then the juice can be taken out of the pot. This dish can not only satisfy the appetite, but also play a role in nourishing the lungs and moisturizing dryness.
Ingredient selection and precautions
When choosing duck meat, we should pay attention to choosing duck meat with smooth skin, full meat quality, and uniform color. If possible, it would be better to choose free-range ducks for meat quality. When handling duck meat, remember to wash it well to remove excess grease and fur. During the cooking process, an appropriate amount of seasonings, such as sliced ginger, green onions, etc., can be added according to personal taste to increase the flavor.
Although duck meat is highly nutritious, it is not suitable for everyone. For example, people with physical deficiency and cold, cold stomach pain, diarrhea, low back pain and cold dysmenorrhea should avoid or eat less, because duck meat contains high cholesterol, so patients with atherosclerosis and cardiovascular and cerebrovascular diseases should eat it in moderation.