The duck has high nutritional value. The old duck contains protein, fat, carbohydrates, various vitamins and minerals. The protein content is about 16-25%, which is much higher than the meat content. Duck fat is moderate in fat, lower in pork, easier to digest, and more evenly distributed throughout the body. Old duck meat contains more B-vitamins and vitamin E than meat. It differs from livestock meat in that it has the highest potassium content in old duck meat and also contains a relatively high amount of trace elements such as iron, copper, and zinc.
The medicinal value of old duck has always been respected by people. Laoya's body is a treasure.
1. The old duck meat is sweet and salty, and it is cool and cool. It can be used to remove spleen, stomach, lungs, and kidneys. It has the effects of clearing away heat and toxins, nourishing yin and reducing anger, nourishing yin and tonifying qi, reducing blood stasis, and diuretic swelling. It has a protective effect against heart diseases such as myocardial infarction and can be resistant to beriberi, neuritis and many kinds of inflammation. Can cure yin edema, imaginary food less, virtual win fatigue, spleen, tonic, Qingshuyin, constipation, anemia, edema, tuberculosis, malnutrition, edema, chronic nephritis and other diseases. Has nourishing effect.
2. Its annex duck blood, duck liver, duck bile and duck egg white also have medicinal value. People often eat in addition to a variety of nutrients necessary to supplement the human body, but also can get rid of heat, health and physical fitness, more suitable for physically frail and sick people, people who understand the way of health are like drinking a bowl of ducks soup.
The following describes the practice of Laoya Tang.
1. Slaughter the ducks, let them drain their blood, dip them with hot water of 90 degrees, rinse the hairs, cut the abdomen to the internal organs, claws and wings, wash them with clean water, and drain them (viscera, claws and wings for other purposes) .
2. Divide the net duck into 10 pieces and place them in 10 large bowls (head and neck are divided into small pieces and evenly mixed). Ginger (flakes) and onion (2 pieces) are added into each bowl. Knot), 5 grams of salt, and add water (no duck to 80% full).
3. Put a big bowl filled with duck pieces into the pot to boil, and use medium heat to continue steaming for about 2 hours until cooked.
covid19
Anesthesia Medical Co., Ltd. , https://www.jssinoanesthesia.com