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How to make duck meat porridge to nourish yin and replenish deficiency for good health

2024-01-26 source:internet [ typeface:big medium small ]

The nutritional components of Duck

  • heat quantity(kilocalorie)
  • 240
  • fat(gram)
  • 19.7
  • protein(gram)
  • 15.5
  • carbohydrate(gram)
  • 0.2
  • thiamine(mg)
  • 0.08
  • calcium(mg)
  • 6
  • riboflavin(mg)
  • 0.22
  • magnesium(mg)
  • 14
  • niacin(mg)
  • 4.2
  • iron(mg)
  • 2.2
  • manganese(mg)
  • 0.06
  • vitamin E(mg)
  • 0.27
  • zinc(mg)
  • 1.33
  • vitamin A(mcg)
  • 52
  • cholesterol(mg)
  • 94
  • copper(mg)
  • 0.21
  • Carotene(mcg)
  • 0.7
  • potassium(mg)
  • 191
  • phosphorus(mg)
  • 122
  • retinol equivalent(mcg)
  • 63.9
  • sodium(mg)
  • 69
  • selenium(mcg)
  • 12.25

Duck meat has high nutritional value and therapeutic value. It can be a diuretic, reduce swelling, nourish yin and replenish deficiency. People rarely eat duck meat. Duck meat is generally greasy and can be used to make soups, stews or make dishes. Duck porridge.

Method 1. Duck porridge


Ingredients 1 cup of white rice, 1/4 duck meat, a little shredded young ginger, a little chopped green onion, 2 tablespoons of tempeh Seasoning (1) 1 tablespoon of cooking wine, 2 slices of ginger, 12 cups of water (2) 1 teaspoon of salt, pepper A little powder


1. Wash and blanch the duck meat. Boil 12 cups of water. Add duck meat and other seasonings (1) and cook for 40 minutes. Take out the duck meat, let it dry and cut into shreds.

2. Wash the white rice, add 8 cups of duck cooking stock, reduce the heat and cook until the rice grains are cooked and soft, add the duck meat, seasoning (2) and young ginger shreds and cook together, then add the black bean and bring to a boil, then turn off the heat and serve out , just add a little chopped green onion when eating.

Notes on making porridge

1. The broth for cooking duck is relatively oily, so you might as well filter it out before using it.

2. You can also add shredded roast duck, but there is no soup and the taste is lighter. The soup of boiled duck is fresher.

Dietary benefits

Nourishes yin and replenishes deficiency, diuresis and swelling

Method 2: Mushroom and duck porridge


100g rice, 4g fresh mushrooms, 100g duck leg, 1/4 carrot, 1/2 teaspoon dry starch, 2 teaspoons olive oil, appropriate amount of salt, a little pepper, a little chicken powder


1. Wash the rice and soak it in water for 30 minutes.

2. Shred the duck leg meat

3. Mix well with a little salt, starch, and 1 teaspoon olive oil, and marinate for 30 minutes.

4. Wash and shred the fresh mushrooms and shred the carrots.

5. Put enough water in the pot to boil, add soaked rice and 1 teaspoon of olive oil

6. After it boils over high heat, turn to low heat and continue to cook for 20 minutes.

7. Add shredded mushrooms and cook for 5 minutes, then add shredded duck meat and bring to a boil.

8. In step 6, add salt, chicken essence and pepper, sprinkle in chopped green onion and ginger and mix well.

Method three, duck porridge


Rice, duck blood, duck meat, ginger, green onions, celery, gouqi (optional), winter vegetables (indispensable), salt, soy sauce, cooking oil, water


1. Wash rice; wash and cut duck blood (if not available, you can leave it out); wash and dice duck meat; slice ginger; cut green onions into small sections; dice celery; wash wolfberries. (You can put it or not).

2. Add a little oil to the wok.

3. When the oil is hot, add diced duck meat and ginger slices and stir-fry.

4. When the duck meat changes color, add rice and fry for about two minutes.

5. Add water.

6. Bring to a boil and add salt.

7. Pour into the rice cooker (this step can be omitted, I did it for convenience, you can also use other pots), and plug in the power.

8. Cook until the porridge is cooked (everyone knows how to cook porridge, so I won’t go into details), add duck blood and cook together.

9. Add celery cubes, winter vegetables, and gouqi berries, and stir.

10. Add a little more soy sauce, stir, boil again for about five or six minutes, and then unplug the power.