The duck fragrance floats for ten miles, the porridge warms the heart and warms the heart, and a bowl of duck porridge for breakfast is nutritious and delicious

#记录秋日生活点滴#

As the saying goes: the fragrance of duck floats for ten miles, and the porridge warms the heart even more. Deep in an alley in a water town south of the Yangtze River, there is a small shop with a mottled wooden sign hanging at the door, which reads "Old Duck Porridge". The owner is an old man in his sixties, and his smile is as warm and kind as the bowl of hot duck porridge.

One day, two young people came to the shop, and they were full of praise for the old man's duck porridge. "This porridge is really smooth and delicate, and the deliciousness of the duck meat is completely integrated into the porridge." One of the young men exclaimed. The old man responded with a smile: "This is an ancestral secret recipe, the selection of materials is exquisite, and the heat should be just right." ”

Another young man asked curiously, "Uncle, is there anything special about this duck porridge?" The old man stirred the porridge in the pot and said: "Duck meat is cool, can nourish yin and stomach, and with japonica rice, it is even more nourishing and healthy." My porridge is made from home-raised ducks, which are delicious and not greasy. ”

As the conversation deepened, the two young people learned that the reason why the old man's duck porridge is so popular is not only because of the taste, but also because it carries the old man's longing for his family and adherence to tradition. The old man's son went out to work many years ago and can only go home during the Spring Festival every year. Every time his son comes back, the old man will prepare a bowl of hot duck porridge for him, which is the taste of home and the old man's love for his son.

The climax of the story takes place on a cold winter night, and the old man's son is unable to return home for the New Year due to work. The old man was alone in the store, silently cooking duck porridge, as if his son was beside him. At this time, two young people came to the store with a group of friends, and they decided to accompany the old man for the New Year. The old man's face showed a smile that he hadn't seen for a long time, and he knew that this bowl of duck porridge not only warmed his heart, but also warmed the hearts of these young people.

Duck porridge is not only a delicacy, it is also an emotional sustenance and a cultural inheritance. Its taste, like the style of the water town in the south of the Yangtze River, is delicate and far-reaching.

Food introduction: Duck porridge, a traditional delicacy originating from the south of the Yangtze River, carries a rich cultural connotation. It's not just a bowl of porridge, it's a piece of history, an emotion. In ancient times, duck porridge was regarded as a good nourishing and healthy product, especially in the cold winter, a bowl of hot duck porridge can warm people's hearts and nourish the body. Its golden color and aroma are tangy, and every sip is the ultimate temptation for the taste buds. The deliciousness of the duck meat and the smoothness of the japonica rice are perfectly blended, making people have an endless aftertaste.

Cooking process: Ingredients: half a duck (about 500 grams), 200 grams of japonica rice, 10 grams of ginger, 20 grams of green onions, 30 ml of cooking wine, appropriate amount of water, appropriate amount of salt.

1. Prepare the duck meat: Wash the duck and remove the offal and excess fat. The key point of this step is that the duck meat must be handled carefully and cleanly inside and out, otherwise it will have a great impact on the overall taste of the dish.
2. Cut into pieces and blanch: Cut the duck meat into pieces, blanch it in boiling water to remove blood foam, and remove it for later use. When blanching, cooking wine can be added to remove the smell and increase the flavor.
3. Cook the porridge base: After the japonica rice is washed, add enough water, boil over high heat, turn to low heat and cook slowly until the rice grains bloom and the porridge bottom is thick.
4. Stew duck meat: Put the processed duck pieces into a saucepan, add ginger slices and green onions, pour in enough water, bring to a boil over high heat, turn to low heat and simmer for 1 hour until the duck meat is cooked through.
5. Mix the porridge with duck meat: Pour the stewed duck into the porridge base along with the soup and stir well to allow the deliciousness of the duck meat to fully incorporate into the porridge.
6. Seasoning: Add an appropriate amount of salt according to personal taste, and continue to simmer for 5 minutes to make the porridge more flavorful.
7. Remove from the pot: Finally, sprinkle with chopped green onions, and a pot of fragrant and delicate duck porridge is complete.

Regional flavors: In different places, the flavor of duck porridge is also different. In Guangdong, people like to add some Chinese herbs such as wolfberry and angelica to their porridge to increase the nourishing effect. In Sichuan, people like to add some chili peppers and peppercorns to give the duck porridge a hint of spicy flavor. The duck porridge in each place is integrated with the local food culture, showing the unique understanding and pursuit of food by the locals.

Cooking Tips:

1. Duck meat must choose fresh local duck, the meat is delicious and the taste is better.
2. When cooking porridge, the ratio of water to rice should be mastered, generally 10:1, so that the cooked porridge will be thick and moderate.
3. Cooking wine is added when blanching duck meat, which can effectively remove the fishy smell and increase the aroma.
4. When stewing duck meat, the heat should not be too high to prevent the duck meat from becoming dry and hard.
5. At the end of the seasoning, you can increase or decrease the amount of salt according to your personal taste, but it should not be too salty, so as not to mask the deliciousness of the duck meat.

Popular Science Knowledge:

1. Duck meat is rich in protein and unsaturated fatty acids, which are very beneficial to human health.
2. Duck meat is cool, suitable for eating in the hot summer, and has the effect of clearing heat and relieving heat.

1. Japonica rice is a type of rice that is rich in carbohydrates and is an important source of energy for the human body.
2. The history of duck porridge can be traced back to ancient times and is part of traditional Chinese food culture.

Conclusion: Duck porridge, a fusion of delicious duck meat and smooth japonica rice, is not only delicious, but also has a rich cultural connotation and historical background. Its warmth and nourishment make you feel the taste of home and the charm of tradition while tasting it. Try making this dish at home to enjoy cooking and warm your heart.

Question interaction:

1. Have you tried duck porridge? How do you think it tastes?
2. What are some unique recipes or flavors of duck porridge in your hometown?
3. What tips or tricks do you have when cooking duck porridge?
4. In addition to duck porridge, what other traditional delicacies do you like? Share your culinary experience.

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