How to make the four gods duck soup in winter? From the beginning of the winter solstice, the cold season of the year begins, which is also the best time for people to tonic. Recommend a 'winter tonic' soup - Sishen duck soup, which is a good tonic soup in winter. Come and learn how to do it!
'tonifying winter 'soup -- Sishen duck soup is called' Sishen 'because it uses Huaishan, lotus seeds, Poria cocos and Euryale ferox. These four kinds of medicinal materials are called' sischenzi 'in traditional Chinese medicine, which is homonymous with the' Sishen 'in Minnan language, so it is named.
Material Science:
Old duck: 1
Yunling (white Poria cocos): 15g
Euryale ferox: 20g
Lotus seeds: 20g
Dry Huaishan: 20g
Water: 8 bowls
Ginger: 3 slices
3-4 persons
Practice:
1. Wash the slaughtered old duck, cut it into pieces, boil it and pick it up;
2. Wash the medicinal materials and soak them in water for 30 minutes;
3. Boil the water in the earthenware pot, add all the ingredients, cook over high heat for 20 minutes, transfer the text to high heat for an hour and a half, add salt to taste.
Efficacy: 'four ministers' can be purchased in Chinese pharmacy. Yunling is a Poria cocos produced in Yunnan. Generally speaking, its quality is good.
● Food Science School
Old duck soup is more nutritious
There has always been a saying among the people that "no chicken is not fresh, no duck is not fragrant". No wonder the duck soup looks light, but it tastes delicious. It is very popular, such as sour radish old duck soup, white gourd old duck soup, tangerine peel old duck soup and so on. In addition, duck soup contains a large number of amino acids needed by the human body, which is very conducive to nutrient absorption. Moreover, the older the duck, the higher the nutritional value. No wonder people like to use old duck in soup, which is not only more nutritious, but also more fragrant. Cantonese also have a saying: tender ducks are wet and poisonous, and old ducks nourish yin, showing the value of 'duck elders'.
In the north, there is a habit of cooking roast duck soup. First, make the best use of everything after eating roast duck. Second, there is a certain truth from the perspective of nutrition: ducks, like all birds, have a lot of bone marrow in their young bones. In particular, the growth time of stuffed ducks is only about two months, so there are a lot of bone marrow in them, and the boiled soup has strong white color and full aroma. When cooking duck rack soup, you must put it into the pot in cold water, then put a little green onion and ginger, boil it in high fire, and then turn it to low heat for slow stew. The longer the time, the whiter the soup, the better to drink. Don't skim oil on the way. Just skim off the floating foam. Add some cucumber or green vegetables before coming out of the pot to make the taste more refreshing.
How to make the four gods duck soup in winter? Have you learned? There are more winter body tonic soup waiting for you. Pay more attention!