Summer climate is hot, it is suitable for eating some fragrant and appetizing food, in addition to often eating some vegetables, melons and fruits, protein intake is not less, meat and vegetarian collocation is more nutritious and healthy. Summer diet is different from the big supplement in autumn and winter, and the summer is more about moisturizing and nourishing, and it should not be too big, which is easy to cause fire and injury. Thinking of protein intake in addition to a variety of egg milk, is meat dishes, many meat ingredients are rich in protein, but not all meat dishes are suitable for summer eating.
Pork is the most common in meat dishes, pork contains protein but the fat content is not low, summer is recommended to eat less, and beef is very nutritious, but the price is relatively expensive, so we can choose to eat more fish or duck. Among the four seasons, duck meat is best eaten in summer and autumn. Eating duck meat and drinking duck soup in summer can clear the heat and nourish the yin. Duck is a waterfowl, so duck meat is sweet and cold, and it is a good ingredient for replenishment.
There are also many duck methods, older ducks in the summer to boil old duck soup to drink is more appropriate, tender duck meat, can be used to make saltwater duck, white cut duck or to stew, stew, boil are very good. The duck meat to be shared here is: perilla stewed duck. The duck meat stewed with perilla not only has the fresh aroma of duck meat, but also the unique aroma of perilla, which is particularly appetizing and delicious. Perilla is a kind of spice plant, with a special fragrance, stir-fry with a little can titian to remove fishy, summer eating can also cure bad breath. Eating pork in the summer is not as good as eating it, cheaper than beef, more nutritious than pork, stew a stew to lick the plate; eat more of this meat on hot days, the husband under the wine is the most hungry it, the more stewed the more fragrant, my family must eat 2 times a week! Let's take a look at the detailed methods.
Ingredients: 1/4 duck, perilla to taste, 1 piece of ginger, garlic to taste, green onion to taste. Ingredients: Oil to taste, 1 spoonful of cooking wine, 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 1 spoonful of column sauce and sugar.
1: Wash the duck and chop the pieces, plate and set aside, wash the perilla and cut into small pieces for use, wash and slice the garlic and ginger and set aside.
2: Heat the pan, sauté the duck in a white pot until the duck is compacted, and sauté the blood and water.
3: Remove the watered duck, add water to rinse and drain and set aside.
4: Heat the pan, add garlic and ginger slices in the hot pan and stir-fry until fragrant.
5: Add the duck to the pan and stir-fry together.
6: After stir-frying for a while, add a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of column sauce and an appropriate amount of sugar and stir-fry evenly. Add the duck's water and cover and simmer for 30 minutes.
7: After 30 minutes, collect the soup on high heat, add shiso and green onion to the pot and stir-fry Titian together, stir-fry evenly to get out of the pot. (There's already enough salt in the ingredients, so we won't add extra salt to flavor it so as not to get too salty).)
Out of the pot and plate can be served on the table, such a home-cooked version: perilla stewed duck is ready. Friends who like to eat spicy can add a little dried pepper or millet spicy to stir-fry together, which is also very appetizing. The duck meat stewed in this way is delicious and fragrant, and with the special aroma of perilla, it will make people have an appetite on the table, and the next meal will also be drunk. Moreover, perilla has a strong bactericidal and detoxifying effect. It is very beneficial to eat a bit of reading in the summer, and the unique aroma can also give duck meat a fishy Titian. Simple and delicious methods to share with you, like you can try Oh.
Lily Food Talk Tips:
1, duck meat in a lot of water, you can first blanch the blood water to remove, here is the white pot dry frying, but also can be a good removal of blood water.
2, the duck meat is fried dry with water and then fried with spices to taste more fragrant, simmer for 30 minutes so that you can.
3, like to eat spicy friends can add a little dried pepper or millet spicy together to fry, but also very appetizing under the rice Oh.
4, perilla is also equivalent to a kind of spice, we can put it last, put it early, the taste is easy to boil and volatilize, put the stir-fry incense before the pot can come out of the pot.