How to make duck porridge

I believe everyone has heard about the recipe of duck porridge. Let me summarize it for you below.

Ingredients for duck porridge

6 liang roast duck, 6 cups water, 3 cups rice, a little shredded ginger, a little celery, a little chopped green onion, a little coriander, a little fried dough sticks, a little salt, a little chicken powder, a little pepper

How to make duck porridge

1. Chop the roast duck into small pieces; wash and chop the celery and set aside.

2. Take a deep pot, add 6 cups of water and 3 cups of rice, stir and cook for about 15 minutes, add the roast duck and shredded ginger from step 1, continue cooking for 5 minutes, then add seasoning and stir well.

3. Celery can be placed on the cooked porridge, or placed on a separate plate with chopped green onions, coriander, and fried dough sticks, and eaten with the porridge.

Duck has high nutritional value. The protein content in the edible part of duck meat is about 16%-25%, which is much higher than that in livestock meat. The protein in duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen extracts a meat contains, the tastier it tastes. Duck meat contains more nitrogen extracts than livestock meat, so duck meat tastes good. Old duck meat contains more nitrogen extracts than young duck meat, and wild duck contains more nitrogen extracts. Therefore, the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck. In addition, when cooking, adding a small amount of salt can effectively melt the nitrogen extracts, and a more delicious broth will be obtained.

The fat content in duck meat is moderate, about 7.5%, which is higher than chicken and lower than pork, and is evenly distributed in the whole body tissues. The fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 35°C, and it is easy to digest.