The efficacy and function of duck porridge and the steps of making duck porridge

Duck meat porridge is the health porridge that many people like to eat the most. Its main ingredients are duck meat and rice. This porridge retains most of the nutrients of duck meat and rice after it is cooked. It has a soft, glutinous and smooth taste and is easy to digest. It can nourish the body and benefit qi and water. If you want to know more about the effects and benefits of duck meat porridge, you can take a look at the specific introduction I made to it below. At the same time, I will also write down the steps of making duck meat porridge to tell you.

The efficacy and function of duck porridge

1. Nourish your body

Nourishing the body is one of the important functions of duck meat. Duck meat porridge not only contains high-quality protein, but also contains a large amount of carbohydrates and multiple vitamins. After people eat it, it can replenish the body and relieve physical weakness. It can be used to regulate people's bodies after illness and can make people's bodies recover as soon as possible.

2. Protect your heart

Duck meat porridge also contains a variety of trace elements necessary for the human body and some unsaturated fatty acids. In addition, duck meat porridge is rich in niacin. These substances are the main components of important enzymes in the human body, and these enzymes are important for maintaining normal heart function. Therefore, eating more duck meat porridge can protect the heart, improve myocardial contractility, prevent myocardial infarction, and reduce the occurrence of adverse symptoms such as myocardial ischemia.

Steps to make duck porridge

1. Prepare materials

When making duck porridge, you need to prepare 50 grams of rice, 50 grams of duck blood, 150 grams of duck meat, an appropriate amount of ginger, onion and celery, some winter vegetables, and finally an appropriate amount of table salt, soy sauce, cooking oil and water.

2. Processing food

Wash the duck blood and cut it into pieces, wash the duck meat and cut it into dices, rinse the rice with clean water, cut the ginger and green onion into small pieces, wash the green vegetables and cut them into dices for later use. Put oil in a wok, heat it up, add the green onion, ginger and duck meat and stir-fry, and take out the duck meat after it changes color.

3. Cook in a pot

After taking out the fried duck meat, put it in the porridge pot, add the washed rice and chopped duck blood, then put in diced celery and winter vegetables, and finally add appropriate amount of water, bring to a boil over high heat, then reduce the heat and simmer slowly. After simmering for about half an hour, the duck meat in the pot will be cooked and the rice will become soft and glutinous. At this time, add appropriate amount of soy sauce and a small amount of table salt, mix well and cook for five or six minutes, then turn off the heat and take out for consumption.