With the arrival of the small full festival, the rich and the poor can afford to eat this kind of meat, with kelp stew soup, nutritious and delicious and strong body.
The arrival of the small full season, all things are small and full, the wheat fragrance is beginning, and the weather will be hotter for a period of time thereafter, and the summer should be hearted, and the heart qi and the summer qi are communicated, so in the small full season, the heart is easy to flourish. In daily life, we should try to adjust our emotions as much as possible, do not be impatient because of the cumbersome, so as not to hurt the righteousness, the diet should be refreshing, light vegetarian food, do not eat raw wet food, even if the taste is raw and light want to eat meat, may wish to eat more duck meat, it is the summer "heart protection" good ingredients.
Duck often appears on our table, roast duck, saltwater duck, beer duck, etc., all are delicious dishes, and use it to make dishes or stews, the taste is not lost to pork, chicken and sheep and other meat, even more fragrant, is the best dish of many banquets, and the price of duck meat is really very cheap, less than 10 yuan a pound, is poor or rich families can afford to eat food.
Duck meat has a good taste, the protein content is much higher than that of live meat, and the fatty acids in it are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are especially suitable for people to eat. In the hot summer, we can choose duck meat that nourishes the yin and moisturizes and at the same time combines the heat to cool off, to supplement the body's resistance and improve the discomfort caused by the sweltering heat in summer. Therefore, this duck meat is the best choice for home cooking or stew.
Duck meat can usually be made into a variety of delicacies, but the summer made into duck broth is more suitable, delicious and comfortable, the following small editor to share a kelp duck soup, the use of kelp and duck meat two kinds of ingredients to match, with a small fire slow stew, made into a soup white and bright, fragrant but not greasy, completely without that fat taste, in the summer is also full of flavor, very appetizing, is a delicious and nutritious dish is not wrong.
<h1 class="pgc-h-arrow-right" data-track="5" > method of making kelp duck broth</h1>
Ingredients: 1 piece of duck, 1 handful of dried kelp shredded, 2 large bowls of pork bone broth.
Ingredients: 1 green onion, 1 ginger, 1 teaspoon of cooking wine, salt to taste.
In the first step, we first rinse the kelp silk with running water to remove the floating ash on it, and then use scissors to cut the kelp silk into 8 to 10 cm segments, and put the cut kelp silk into cold water to soak and wash and set aside.
In the second step, the duck is washed and chopped into small pieces with a knife, add cooking wine and a little salt and marinate for 15 minutes, the green onion is cut into pieces, and the ginger is peeled and sliced.
In the third step, bring water to a boil, bring to a boil, pour the marinated duck meat on high heat for 5 minutes, blanch out the foam and bone residue, turn off the heat to remove the duck meat, rinse and drain again with water.
The duck meat must be blanched with boiling water, which can not only blanch the blood foam impurities, but also remove the fishy smell of the duck meat, so that the stewed soup tastes more fragrant.
In the fourth step, put the blanched duck, green onion and ginger slices together in a casserole dish, pour in 2 large bowls of pork bone broth, cover the lid and bring to a boil over high heat, reduce the heat to 40 minutes until the duck is soft and rotten. If pork bone broth is not prepared, it is also possible to replace it with water.
In the fifth step, after the duck is stewed, use a spoon to skim off the foam of the soup noodles, add the kelp shreds and stir, cover the lid and continue to simmer on low heat for 20 minutes to make the kelp flavorful.
The sixth step, finally, mix in the right amount of salt, stir well, cook for another 2 minutes, then turn off the heat, start the pot and put the stewed soup into the bowl, and you are ready. It is best to control the amount of salt and keep the taste of the soup lighter.
<h1 class="pgc-h-arrow-right" data-track="15" > nagging about:</h1>
Dry kelp above the sediment and salt frost is more, cleaning up needs to be more careful, and kelp foam time is relatively long, it is recommended that you can soak it early, so that the operation saves time.
Before soaking kelp, you can cut it into segments and then soak it, otherwise the kelp silk after soaking will be entangled together, which is very inconvenient to operate.
Cooking wine can remove a large part of the fishy taste of duck meat, adding a little salt can make the duck meat slightly salty, and the duck meat will not taste too light after making it.
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