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 old duck soup. 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.
Duck tongue and white gourd soup
By MandyMiller
Recipe Recommendations
- duck tongue appropriate amount
- winter melon appropriate amount
- fungus appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- wolfberry appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- white pepper appropriate amount
Steps for Duck tongue and white gourd soup
1
Remove the duck tongue from the tube and wash it
2
Slice ginger and garlic.
3
Slice wax gourd.
4
Fungus soak hair.
5
Saute the onions and ginger until fragrant, and stir-fry the duck tongue in the pan until it changes color.
6
Also, heat up water in a casserole at the same time.
7
Pour into a frying pan with boiling water.
8
After opening widely, move into a casserole, add cooking wine and a little vinegar, cover and cook.
9
After the duck tongue is boiled for 15 minutes, add wax gourd and a little fungus.
10
Season with salt and white pepper. Finally, add a little chopped green onion and wolfberry.