What's good with duck stew? With 2 kinds of ingredients, the price is affordable and nutritious, the soup is delicious and delicious, the duck meat is soft and rotten, and the tea tree mushrooms are crisp and tender
Autumn and winter weather is dry, I like to boil soup to drink, moisturizing and hydrating and very warm. In terms of ingredients, I choose chicken, duck, ribs more, relatively low fat content, and high-quality protein content is more abundant. Balanced diet, first of all, meat and vegetarian collocation, soup only with a single meat nutrition single, fat is also relatively large, every time I cook soup I will add some vegetarian ingredients, such as mushrooms, yams, taro, winter melon, kelp, radish, etc., vegetarian ingredients themselves also have aroma and umami, with some soup, not only can make the soup taste more abundant, but also absorb the fat of meat, so that the soup taste is more refreshing and palatable.
Frost is the last festival of autumn, like a watershed in temperature, one step into winter, a sudden cold, involuntarily miss the heating, and then a bowl of steaming soup, that is warm, comfortable.
The old custom is that during the frost season is to replenish the body, in this season I will choose the duck, with fresh tea tree mushrooms and cordyceps flowers to cook soup, the price is affordable, nutritious and rich. Hemp duck has a meat aroma, while tea tree mushrooms and cordyceps flowers have a fungal aroma, and several ingredients themselves taste very fresh, so put them together to cook soup, do not need to add any seasonings, as long as you add a little salt to adjust the salty taste is very delicious.
【Ingredients】
1/3 duck about 600 grams, 1 handful of fresh tea tree mushrooms, 1 handful of fresh cordyceps flowers, 1 piece of ginger, 10 grains of Xinjiang gray jujube, 3 spoons of rice wine or cooking wine, salt to taste
Duck is generally relatively large, a whole once soup family can be more, less people or recommended to eat in batches, try to eat fresh. The amount is divided into fresh bags and refrigerated for 3 months, which has little impact on the taste and nutrition of duck meat.
【Directions】
1: Clean up the duck and chop it into easy-to-eat pieces, wash it 2--3 times, wash off the blood water, then put it into a pot of cold water, add a few small slices of ginger, 1 spoonful of yellow wine, bring it on high heat, skim out the foam, and cook until the duck changes color
2: Remove the duck meat, rinse it with water 2 times, wash away the blood foam impurities, and drain the water
3, put the processed duck meat into the stew pot, add washed dates, ginger slices, 2 spoonfuls of rice wine, and then add enough cold water at one time, to drink the amount of soup should be appropriate more, to be higher than the height of the two index finger knuckles of duck meat
4, because it is an old hemp duck, very stewed, the casserole must be stewed for 2 hours each time before the duck meat is soft. This time I tried it with the newly acquired Zhenmi ufo voltage pot, and chose the soup pressure cooker to default 50 minutes.
Entering this pot to attract my highlight is the rice cooker, voltage pot integrated, is a machine two inner pot, each has a special pot for cooking rice and stew, put the inner pot in, the machine will automatically identify whether you want to cook rice or stew, and then click the function key to select the desired mode, the operation is very simple.
5, the time to deal with side dishes, cordyceps flowers clean, tea tree mushrooms first soaked in flour water for three or five minutes and then gently scrubbed, and then scrub with water several times, especially the mushroom lid with pleats should be carefully washed, relatively long into two sections, thicker is torn in half
6, boiling water in the pot, first put a little salt and oil, and then put in the tea tree mushrooms, blanch for 1 minute to fish out, the tea tree mushrooms first blanched water is to remove the astringency of the tea tree mushrooms
7, duck meat boiled for 50 minutes to time, long press the exhaust button for 3 seconds, to the pressure cooker manual exhaust, Zhenmi ufo voltage pot This design is very convenient, so that manual exhaust is safe, will not burn the hand. In the past, the traditional old pressure cooker could only be opened after it was discharged by itself
8, put in the tea tree mushrooms, cordyceps flowers, salt, restart the soup mode, time it yourself for 20 minutes, double-click the insulation key pressure cooker to stop working. The shortest default time in the soup mode is 50 minutes, so this time 20 minutes is manually operated, I use my mobile phone to time 20 minutes to cancel, and I will not forget
9. Let it exhaust itself and then open the lid and serve in a bowl.
After 70 minutes of cooking, the soup is fresh and fragrant, the duck meat is soft and rotten, the tea tree mushrooms are crispy, and the duck meat is softer and rotten than the original casserole stew for 2 hours. In a casserole dish, simmer the duck over low heat for 1 hour, then add the tea tree mushrooms and cordyceps flowers and continue simmering for 1 hour, then add salt and simmer for another 20 minutes. The ingredients are the same.
I am a beautiful woman who likes to eat vegetarian meals, likes to cook soup for her family, loves to share food recipes, and is a writer who updates original recipes every day. Thank you all for your patience! Like me, don't forget to like, favorite, retweet Oh! You are also welcome to leave a message to share your practices. Each graphic is my original work, it is strictly forbidden to carry and steal pictures, and the author reserves the right to pursue infringement liability!
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