What side dishes are good for boiled duck? What side dishes are good for boiled duck?

We all know that duck meat is a common meat food. It is rich in protein, minerals and dietary fiber, etc. It has good edible value and is loved by people. Many people cook duck at home. So what side dishes are delicious when cooking duck? Let's take a closer look!

What side dishes are good to eat with boiled duck?

Adding ingredients such as Ophiopogon japonicus, Polygonatum odoratum, Adenophora stellariae, and Lycium barbarum to the duck stew will make the taste lighter. You can also add pickled radish to make pickled radish and old duck soup. In addition, you can also braise the duck and add konjac or dried bamboo shoots.

There are actually many ways to cook duck meat, and duck meat is very suitable for eating in autumn. The Polygonatum odoratum duck soup is relatively light in taste, and the duck soup is rich, with the unique fragrance of Polygonatum odoratum, which is suitable for eating in the cold season now. If you want to eat something heavier in taste, you can make konjac roast duck, which has a unique flavor, the konjac is chewy, and the duck meat is soft and tasty. It is a good dish to go with rice.

Homemade cooking of duck

Polygonatum odoratum duck soup

Main ingredients: half an old duck

Ingredients: water, Adenophora Root, Polygonatum Odorata, dried lily bulb, old ginger, salt, wolfberry

practice:

1. Rinse the old duck and remove the blood. Wash the impurities on the Adenophora, Polygonatum, and dried lily.

2. Put the duck meat into boiling water and blanch it. After the water boils, cook it for two or three minutes. When a lot of foam appears in the water, turn off the heat, skim off the foam with a spatula, and take out the duck meat. (--Note: Try to choose old duck, which is more resistant to boiling and tastes better, while tender duck is suitable for stir-frying.)

3. Wash the blanched duck meat with hot water, clean the floating foam on it, then take out the duck meat and put it into the soup pot. (--Note: Be sure to wash it with hot water, and it is best to choose a casserole pot for slow stewing.)

4. Then put the previously washed polygonatum, dried lily bulbs, adenophora and ginger slices into the stew pot, add appropriate amount of water, just enough to cover all the ingredients, and simmer over medium-low heat for at least 1 hour. (--Note: The longer the old duck soup is stewed, the more fragrant it tastes, and the aroma of the duck and other ingredients slowly blends into the soup.)

5. After stewing, add appropriate amount of salt to season, and then sprinkle with dried wolfberries. (--Note: Salt must be added when it is out of the pot. Salt is not suitable for long-term cooking, and do not add too much salt, otherwise it will cover the flavor of the soup.)

Summary:

The old duck soup is really delicious. I didn’t buy Ophiopogon japonicus, but if I could buy it, I would add some Ophiopogon japonicus. The soup will be very delicious, as if all the essence of the duck meat is concentrated in the soup. Ingredients such as lily and Adenophora radix are powdery and especially delicious. You can try it.

How to cook duck

Double Duck Platter

Ingredients preparation: half a roast duck and half a fresh duck, appropriate amounts of salt, cooking wine, MSG, scallion knots, ginger slices and sesame oil.

First, clean the fresh duck, put it in boiling water to remove the blood, take it out, clean it, and cut it into pieces; cut the roast duck into the same pieces as the fresh duck. Put the roast duck and fresh duck pieces on both sides of the pot.

Add cooking wine, scallion knots, ginger slices and water to cover the duck pieces. Bring to a boil, then simmer over low heat until the duck pieces are tender. Remove the scallion knots and ginger slices, sprinkle with salt and MSG, drizzle with sesame oil and serve.

Dish features: Crispy roast duck, tender fresh duck meat, clear and delicious soup, good for diuresis and weight loss

Stewed Duck Bean Soup

Ingredients preparation: one green-headed duck, one cardamom, half a pound of red beans, and appropriate amounts of salt, cooking wine, green onions and MSG.

First, slaughter the green-headed duck, remove the impurities and wash it clean. Wash the red beans and stuff them into the duck's stomach along with cardamom, salt, onion and cooking wine.

Put the duck into the pot, add appropriate amount of water, simmer on low heat until the duck is cooked, sprinkle with MSG and serve.

Dish features: tender meat, invigorating the spleen and stimulating appetite

Duck stew

Ingredients preparation: one clean duck (about 14 taels), 7 taels of tripe, vegetable oil, salt, soy sauce, cooking wine, fennel, sugar, pepper, MSG, chicken essence, chopped green onion, minced ginger, wet starch, fresh soup and scallion oil in appropriate amounts.

First, wash the duck and chop it into pieces. Put it into a boiling water pot to blanch it, rinse it and drain it, put it into a hot oil pan to fry it and take it out; tie the tripe into a knot. Put the duck pieces and tripe knot into the pot together, add salt, soy sauce, cooking wine, fennel, sugar, pepper, minced ginger and fresh soup.

Bring to a boil, then simmer over low heat until duck pieces are crispy. Thicken with wet starch, sprinkle with chicken essence, MSG and chopped green onions, drizzle with scallion oil and serve.

Features of the dish: unique flavor, strong wine aroma, diuretic and weight loss.