As the name suggests, the heavy snow season heralds the arrival of severe cold. The northern region will enter the harsh winter early due to the weather and Xi, while the southern region will have a lively season. The older generation often says "pickles in the snow, and meat hangs in the snow", precisely because the cold after the heavy snow can ensure the better texture of the bacon. However, the harsh winter has also brought discomfort to people. It can be a cold, and if it is severe, it will be rheumatism. Therefore, there is a proverb that says, "If you make up for the heavy snow, you can fight the tiger in the coming year", which means that maintaining health in the cold winter will make people more energetic in the coming year. According to legend, the old proverb often has wisdom that cannot be ignored, so it is not possible to nourish the health of the heavy snow solar term.
In order to allow everyone to maintain health and nourishment in the cold winter, I recommend a gentle and nourishing duck soup - three mushrooms and duck soup. This soup is made with duck as the main ingredient, and is paired with three types of mushrooms: tea tree mushrooms, deer ear mushrooms, and cordyceps flowers, which have an excellent texture and taste. In this cold season, whether it is to keep warm or nourishing, this soup can do it.
1. Half an old duck
2. 150 grams of tea tree mushrooms
3. 150 grams of deer ear mushrooms
4. 100 grams of Cordyceps flowers
5. 1 small piece of ginger
6. 1 piece of angelica
7. 3 cinnamon branches
8. 1 piece of Sichuan dome
9. 1 pinch of wolfberry
、.1/2 teaspoon of MSG
、.1/2 teaspoon of fine salt
1.When making this soup, we use dried "three mushrooms" instead of fresh mushrooms. Because there is a clear difference in taste between fresh and dry food. Therefore, soak the dried tea tree mushrooms, deer ear mushrooms and cordyceps flowers in cold water in advance. Among them, the size of the tea tree mushroom will affect the taste, and if it is too large, it will be more chai, so it is recommended to choose a moderate size, and try to choose a tea tree mushroom with a small root to avoid being too heavy. After soaking, cut off the roots of the tea tree mushroom, then wash it with the deer ear mushroom and cordyceps flowers, and then drain it for later use.
2.You don't need too many herbs in the excipients to avoid suppressing the flavor of the mushroom. The function of ginger is to remove the fat and neutralize the coldness of the duck meat. Ingredients such as angelica and goji berries are used to aid in conditioning and enhance the flavor of the soup, and these ingredients are available in supermarkets.
3.Choose the right amount of duck meat according to your individual needs and the number of people you eat. Personally, I recommend using domestic ducks because they have a long growth cycle, good taste, rich nutrition, and more perfect meat quality. Chop the duck meat into small pieces suitable for consumption, blanch the pot once in cold water, and then wash it again. This step is important to remove the smell of the duck and make the soup base clearer.
4.Place the soaked mushrooms at the bottom of the clay pot and add the duck and "spices" and ginger. Then add an appropriate amount of water and start simmering. Wait until the cooking process is over, add a little condiment and enjoy. (The top piece in the pot is a mixture of glutinous rice and duck blood, and the texture is the same as that of pig's blood glutinous rice cake, which is very delicious.) ）
5.In the cold of winter, there's nothing quite like a steaming bowl of nourishing duck soup.
Landlord's tip: After the duck meat is blanched, it can not only remove the smell, but also make the soup base clear.
Wellness base
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