Effects and methods of stewing duck with pine mushrooms

I believe that many foodies are familiar with duck stewed with matsutake mushrooms, and they especially like it because it is not only delicious but also has a very high nutritional value. We are

You can make this delicious dish at home. Just go to the supermarket and buy the ingredients. Matsutake is a type of fungus and is the best food for moistening the intestines and nourishing the stomach. Duck helps with absorption and also has a beauty effect. The nutritional value of the two together is very high and it is deeply loved by people.

Effects and methods of stewing duck with pine mushrooms

Matsutake is a pure natural, rare and precious edible fungus, known as the "king of fungi", and currently cannot be artificially cultivated anywhere in the world. It grows in alpine woodlands above 3,500 meters above sea level in the cold temperate zone. Matsutake mushrooms are collected and eaten from early August to mid-October in autumn. It has a special strong aroma and tastes like abalone, extremely smooth and refreshing.

Duck stewed with Matsutake mushrooms is not only delicious, but also has the effect of benefiting the stomach and intestines, regulating qi and resolving phlegm. Duck meat is sweet in nature, cold and mild, and has the effect of nourishing yin and nourishing the stomach, promoting diuresis and reducing swelling. It is easy to get angry in spring, so drinking Matsutake duck soup is not only delicious, but also can reduce fire and dryness.

Main ingredients: half an old duck

Ingredients: Matsutake mushroom, yam, some wolfberry

Seasoning: salt, rock sugar, Huadiao wine, ginger slices, scallion segments. Steps: Put the old duck in cold water, blanch and wash it. Cut the duck into segments. Take a casserole, put the duck meat, yam, scallion and ginger into the casserole. Put it on the fire, fill it with water and stew it over high heat. Add the Huadiao wine pot and bring to a boil. Skim off the foam and simmer on low heat for one and a half hours. Add the matsutake mushrooms, salt and five pieces of rock sugar for seasoning. Continue to stew for more than two hours. When it is almost done, sprinkle with soaked wolfberries before serving.

When stewing the duck, add enough water at once. Do not add water in the middle, as this will ruin the taste of the soup. Stew over low heat until the soup bubbles slightly. Don't use too high a heat. The matsutake mushrooms should be stewed for an hour and a half before adding them, otherwise the aroma of the matsutake mushrooms will be lost if stewed for too long.

Nutritional value of Matsutake

Matsutake contains 18 kinds of amino acids, 14 kinds of essential trace elements for the human body, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, 8 kinds of vitamins, 2 kinds of glycoproteins, and rich dietary fiber.

It contains a variety of active enzymes and three other precious active substances, namely double-chain pine mushroom polysaccharide, pine mushroom polypeptide and the world's only anti-cancer substance - pine mushroom alcohol. It is the most precious natural medicinal fungus in the world. Matsutake is not only nutritionally balanced and sufficient, but also has the effect of improving immunity.

, anti-cancer and anti-tumor, treatment of diabetes and cardiovascular diseases, anti-aging and beauty, gastrointestinal and liver protection, etc. Matsutake is known internationally as a natural treasure trove of nutrition because of its balanced nutrition and rich content.

Nutritional value of duck meat

Duck meat nutrition: Duck meat is rich in protein and is highly digestible. Easily absorbed by the human body. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. The protein content in duck meat is about 16%~25%, which is much higher than that in livestock meat. The fat content in duck meat is moderate, about 7.5%, which is lower than that in pork, and it is easier to digest and absorb. Duck meat is rich in niacin, which is one of the components of two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.