There are many classic dishes of duck meat, but some friends do not like to buy duck meat to cook. It may be that if the duck meat is not done well, it will have a taste and is not as easy to cook as chicken.
In fact, duck meat contains more B vitamins and vitamin E, and its nutritional value is very high. Cooked properly, it can be both nutritious and delicious.
Traditional folk feel that duck meat has the effect of tonifying fatigue, nourishing yin and clearing heat, nourishing the stomach and rejuvenating the body, and people with physical heat deficiency can eat some duck meat to adjust the body.
There are many classic dishes of duck meat
In addition to roast duck, Cantonese cuisine includes a classic duck dish of homely and healthy cuisine, tangerine duck.
Among the tangerine ducks, the main feature is the tangerine peel. The duck meat has a delicate aroma of tangerine peel, which is not greasy or greasy, just right.
Tangerine peel, with Xinhui tangerine peel as the best, the older the better
The tangerine peel tastes mellow, and the addition of tangerine peel to dishes can play a role in removing odor, increasing fragrance, freshness and de-greasing effect.
The following home cooking to share with you, tangerine duck stewed radish, added white radish stew together.
Add radish as a side dish, one can let children and big friends who do not like to eat vegetables eat more vegetables, and second, white radish also plays a role in moisturizing the lungs and appetizing, and tangerine duck with a refreshing and sweet taste.
Tangerine duck stewed radish
Ingredients (1~2 servings):
Duck meat quarter duck or half duck
1 to 2 slices of tangerine peel
Half a carrot
2 to 3 tablespoons of soy sauce, 1 small bowl of water, 2 slices of ginger, 2 slices of coriander leaves, 2 star anise, 1 slice of lemon leaf, 1 tsp of sugar
Lemon leaves, fragrant leaves, star anise play a role in removing fishy freshness, if not, you can use five-spice powder instead
method:
1: Soak the tangerine peel in warm water for half an hour, and add it when the duck is boiled in the soaked tangerine peel water.
Break the tangerine peel into small pieces, then add lemon leaves and 1 tsp of thirteen spice powder
2: Heat the water in a small pot, bring the ginger slices to a boil, add the washed duck and blanch the water to remove the smell.
Duck meat wants to go fishy, blanching water this can not be saved
3: Drain the duck after blanching, add 1 to 2 tablespoons of soy sauce to the side and stir well, marinate for a short while.
If you don't want to eat too much fat, you can remove some of the skin or fat from the duck meat before marinating
3: Heat the wok, add a little oil, stir-fry the duck on high heat or on low heat.
4: Pour tangerine peel, tangerine peel water, fragrant leaves and lemon leaves into the casserole dish.
5: Add white radish in a casserole dish and bring to a boil over high heat.
Side dish radish on the bottom
6: Bring to a boil, add the sautéed duck, cover the pot and simmer over low heat.
7, simmer for about 20 to 30 minutes (during the period, pay attention to the occasional turning of the pot to prevent the paste, add warm water to prevent the paste at the right time), almost add sugar or add soy sauce to taste when the juice is almost collected, you can turn off the heat and serve.
Rich sweet tangerine peel duck
Tangerine peel was first recorded in the Shennong Materia Medica, and was listed as a top product, also known as orange peel.
Orange peel bitter can drain dryness, and spice can scatter energy and energy. Its use is extensive, can be used as a spice stew soup stew, can also be directly brewed tea to drink, has a healthy spleen and stomach, dehumidification phlegm, qi to help digestion and other effects.
Tangerine peel can also be added to tea for drinking
Tangerine peel is often eaten, and the spleen and stomach are often safe.
Longer tangerine peels do not need to be placed in the refrigerator, and can be stored in non-sealed breathable clay pots.