Ducks have high nutritional value. The protein content in edible duck meat is about 16-25%, which is much higher than that of livestock meat. Duck meat has moderate fat content, lower than pork, is easy to digest, and is relatively evenly distributed throughout the body. Duck meat is a meat containing a lot of B vitamins and vitamin E. It has protective effects on heart diseases such as myocardial infarction and can resist beriberi, neuritis and various inflammations. Different from livestock meat, duck meat has the highest potassium content and also contains higher amounts of trace elements such as iron, copper, and zinc. The minerals and vitamin A in duck eggs are also higher than those in eggs. The whole duck is full of treasures: Duck meat has the effects of nourishing yin and replenishing deficiency, diuretic and swelling swelling. It can treat yin deficiency and edema, deficiency labor and less food, deficiency win fatigue, spleen, tonic deficiency, clearing summer heat and nourishing yin, constipation, anemia, edema, pulmonary tuberculosis, nutritional poor edema, chronic nephritis and other diseases; Duck blood has the effects of replenishing blood, clearing heat and detoxification, and can treat stroke, children with white diarrhea like fish jelly, menstrual fever, inability to open stomach qi, failure to eat, nutritional megaloblastic anemia and other diseases; Duck eggs have the effects of nourishing yin, replenishing deficiency and clearing heat. They can clear lung fire, stop hot cough and sore throat. They can treat postpartum redness, white diarrhea, hydrocele and scrotal gumma, scalds, eczema and varicose ulcers in children. Indigestion, epistaxis and head pain, wind and fire, various toothaches, high blood pressure, dry cough caused by lung yin deficiency, dry throat, sore throat, upset, insomnia and other diseases.
In autumn and winter, the human body is susceptible to internal heat and fire, and it is a good time to eat ducks. According to the theory of traditional Chinese medicine in our country, old ducks are calm in nature and sweet in taste, have the effect of nourishing yin and moistening dryness, and are most suitable for consumption in autumn and winter.
Roast Duck with Konjac
Recipe Recommendations
- duck leg appropriate amount
- konjac shreds appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Roast Duck with Konjac
1
Cut duck legs into slices.
2
Cut green onions, ginger, garlic, and peppers for later use.
3
Blanch the shredded konjac with water.
4
Saute chives, ginger, garlic, peppers, and spicy fermented soybeans in a frying pan.
5
Put the chopped duck legs in the pan and stir fry.
6
Add cooking wine, vinegar, soy sauce, salt, and water, bring to a boil over high heat and turn to low heat to simmer slowly.
7
The duck meat is stewed for 20 minutes, then added konjac, and stewed for another 10 minutes.