Duck blood vermicelli soup is a famous specialty in Nanjing, belonging to Jinling food, Jinling snack, Jinling food is an important representative of Jinling food and Jinling snack, is a long-standing reputation with duck as one of the characteristics of food. Duck blood fans soup is made from duck blood, duck intestines, duck liver and so on. It is popular all over the country because of its mild taste, fresh fragrance and smooth taste, as well as the characteristics of both north and south.
Nanjing has been enjoying duck food since ancient times. It is popular with duck dishes and has the reputation of "Jinling duck dishes". Duck blood vermicelli soup is improved to cater to the local dietary characteristics. It varies from place to place. However, the traditional method of making Jinling salted duck is adopted in the cooking of duck soup, duck blood, duck liver and duck intestine. It is an important representative of Jinling cuisine.
Nanjing duck dishes have a history of more than 1400 years, duck blood soup is the embryonic form of duck blood vermicelli soup, which contains duck blood, duck intestines, duck liver, duck gizzard and other food, during the Qing Dynasty, some people put fans into duck blood soup, the soup aromatic overflow, sell very well, resulting in duck blood vermicelli soup.
Duck blood vermicelli soup, whether it is cooked duck soup, or duck blood, duck liver and duck intestine, is the traditional method of making Jinling salted duck, is an important representative of Jinling dishes.
Legend has it that a Nanjing man killed a duck with a small bowl of its blood can not bear to throw away, unexpectedly fans fell in and dirty. However, he had to cook the fans and duck blood together, but unexpectedly, he burned out the first bowl of duck blood vermicelli soup, only smell the fragrance of the soup overflowing, causing countless passers-by to speculate how the delicious soup was cooked. When a rich man heard about this, he was made a professional cook, specializing in cooking duck blood Vermicelli Soup for the rich man and his aunts and wives, and later on this delicacy was served.
On April 26, 2005, a delegation led by Lien Chan, the former chairman of the Kuomintang, arrived in Nanjing to taste Qinhuai snacks at the Confucius Temple. The menu includes crab noodle steamed bun, shredded bacon fried with Artemisia annua, duck blood vermicelli soup, spiced beans, fried stinky tofu, Qijiawan beef pot sticker, fresh meat wonton, etc.
Duck blood is the "scavenger" of human body dirt. It can improve bowel movement, remove the sediment and dirt in intestinal cavity, purify the metal particles and other harmful substances in dust, so as to avoid accumulative poisoning. Therefore, anemia patients, the elderly, women and engaged in dust, textiles, sanitation, mining and other work should eat duck blood. Duck blood contains vitamin K, which can promote blood clotting and stop bleeding. Duck blood fat content is very low, suitable for people with high blood lipids often eat.
Fans are rich in carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Noodles have a good flavor, it can absorb a variety of delicious soup flavor, plus the noodles themselves soft and smooth, more refreshing and pleasant.
Matters needing attention
Duck blood is rich in nutritional value, but patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease should eat less; plain spleen Yang is not strong, cold dampness diarrhea people avoid eating.
In the traditional processing of fans, it is necessary to add 0.5% alum (aluminum sulfate) to increase the toughness of vermicelli. Studies have shown that excessive intake of aluminum sulfate can cause chronic damage to the central nervous system, and excessive doses may increase the risk of Alzheimer's disease. In addition, excessive aluminum sulfate may also increase the risk of heart disease and cardiovascular and cerebrovascular diseases. Children are less likely to eat because the nervous system is developing. Excessive alum can also affect the development of the nervous system of the fetus. Pregnant women should eat less. Fans are mainly starch, high sugar content, more easily than food absorption, so people with diabetes had better eat less.
One pair of duck skeleton, 5 slices of ginger, 200 grams of duck blood, 100 grams of vermicelli, 50 grams of duck liver, 50 grams of duck intestine, 50 grams of duck heart, 50 grams of duck jane, 10 grams of coriander, 10 grams of ginger, 10 grams of onion, 1/4 teaspoon of salt, 1/2 teaspoon of chicken essence, 1/4 teaspoon of white pepper, 1/2 teaspoon of sesame oil, 1/2 teaspoon of chili red oil, 1/2 teaspoon of brine bag.
1. First, the duck skeleton is ironed with cold water to remove the blood, and then boiled with cold water into the ginger flakes over a high fire, and then the soup is made in a small pot for 1 hour.
2. First add ginger slices with cold water, duck liver, intestine, heart, etc. into the hot water to remove blood, another brine with small brine about an hour.
3, boil water in the pot, put duck blood into it and boil it until boiling.
4, boil the duck bone soup in the pot, add duck blood to boil, and add soup into the bowl.
5, another pot of boiled water, soft soft fans will be boiled to soft. Put the fans in the soup bowl.
6, put all the seasoning and coriander, Jiang Rong, sliced duck duck viscera.
Duck blood (sometimes replaced by pig blood), vermicelli, oil and fruit, scallion, ginger, shrimp, coriander, duck viscera (including duck gizzard, duck intestine, duck liver, etc.), salt, monosodium glutamate, chicken essence, sesame oil (or spicy oil) each appropriate amount.
1. Boil a pot of water, pour in a tablespoon of monosodium glutamate, salt, chicken essence, put coriander into boiling hot water and scald it, cut well cooked duck sausage, duck liver for reserve.
2, cook the soup, cut the duck blood into strips, cut the oil into triangles, and cook in the soup.
3. After a minute or two, take the duck's blood out. After a while, when the fruit is cooked, turn the fire off to a minimum. Put the duck's blood in and let it simmer slowly, keeping the temperature constant.
4, put the fans into the spoon of the hot fans, scald them in the soup for one or two minutes, and pour them into the bowl.
5. Remove proper amount of duck blood and oil fruit into the bowl, put the cooked duck sausage and duck liver on the vermicelli, clip a few coriander, dig a spoon of hot oil, stir with chopsticks, a bowl of delicious color and fragrance of duck blood vermicelli soup is ready.
Ingredients: half duck, proper amount of vermicelli, 100g duck intestine, 100g duck heart, 100g duck blood, 100g duck gizzard, more than ten peppers
Accessories: coriander 2, ginger 7, Astragalus 3, licorice 2, Angelica 6, Salvia 1, salt 2 tablespoons
1, duck half, chop large pieces and boil in boiling water for 2-3 minutes. (duck is rich in fat and rich in fat. In order to make the soup lighter, all duck skin and fat can be taken down.)
2. Prepare 5 slices of ginger, 3 tablets of Astragalus, 2 tablets of licorice, 6 pieces of angelica, and one small root of Adenophora.
3, put the casserole in the water, put the cold water into the duck and boil the soup. After a big fire, cook for 2 hours and add 30 tablespoons of salt before the pot. (It is better to choose a large round-bellied casserole for soup-boiling. Fill the soup with water because the water will evaporate about one-third during the soup-boiling process. My large casserole has about 8 Jin of water.)
4, prepare duck 80 grams, duck heart 80 grams, duck blood 80 grams, duck intestines 80 grams. (If it's fresh, go home and clean it, add some salt and pepper, and cook it for 30 minutes.)
5, prepare a fan and two coriander dishes.
6, a little oil at the bottom of the pot and a few slices of pepper, then stir fry duck intestines for 2 minutes. Then add a large bowl of duck soup.
7, boil and cook for 2-3 minutes, then add fans.
8, duck blood does not need to stir fry, fans boiled with duck blood and a few pieces of duck meat.
9. Add coriander after cooking. Because the duck soup is full of salt, you can not add salt, if your soup taste a little light, you can add some salt appropriately.
Key to cooking
1. Ducks are very cool animals, and the fishy smell is heavy, so do not forget to add more ginger in the production.
2. Duck's viscera must be very careful when dealing with it. It must be cleaned and boiled away for blood.