First, the history of dishes
Duck dishes in Nanjing have a history of 1400 years. Duck blood soup is the embryonic form of duck blood vermicelli soup, which contains duck blood, duck intestines, duck liver, duck gizzard and other foods. In the Qing Dynasty, some people put vermicelli into duck blood soup, and the soup was fragrant and delicious, so there was duck blood vermicelli soup. Legend has it that a Nanjing man killed a duck and put it in a small bowl. The fans fell in and got dirty. Helpless, he had to cook vermicelli with duck blood, but unexpectedly, the first bowl of duck blood vermicelli soup was actually cooked, and only the soup was fragrant, which led countless passers-by to guess how this delicious soup was cooked. When a rich man heard this, he named him a professional chef and made duck blood vermicelli soup for the rich man and his aunts, and later generations had this delicious dish. Another way of saying it is that duck blood vermicelli soup was first created by Zhenjiang scholar Mei Ming. Zhenjiang people run a snack bar in Nanjing, and then improved the traditional Nanjing duck blood soup and added fans. However, whether it is the theory created by Nanjing or the improvement of Zhenjiang, one thing is certain: duck blood vermicelli soup, whether it is the cooking of duck soup or the production of duck blood, duck liver and duck intestines, all adopt the traditional production method of Jinling salted duck, which is an important representative of Jinling cuisine.
Second, food production.
Ingredients: duck skeleton 1 pair, 5 slices of ginger, 200g of duck blood, 0/00g of vermicelli, 50g of duck liver, 50g of duck intestine, 50g of duck heart, 50g of duck gizzard, 10g of coriander10g of ginger10g of chopped green onion.
Step: 1. First blanch the duck skeleton with cold water to remove blood, then put the cold water into ginger slices and boil it with slow fire 1 hour to make broth. 2. First add ginger slices to cold water, and add duck liver, duck intestines, duck heart, duck treasure, etc. Put it in boiling water to remove blood, and then marinate it with salt water 1 hour or so. 3. Boil the water in the pot, add duck blood and boil until it boils. 4. Cook duck bone soup in the pot, add duck blood to boil, and put the soup together in a bowl. 5. Take another pot of boiling water and cook the soft vermicelli until it becomes soft. Put the vermicelli into the soup bowl. 6. Add all seasonings, coriander, ginger, and braised duck viscera slices.
Cooking: 1. Ducks are very cold animals and have a strong smell. Don't forget to add more ginger when cooking. 2. Duck viscera should be handled with special care. Be sure to clean it and blanch the blood.
Third, the nutritional value
Duck blood is the "scavenger" of human body's filth, which can promote defecation, remove silt and dirt in intestinal cavity, purify harmful substances such as dust and metal particles, and avoid cumulative poisoning. Therefore, anemia patients, the elderly, women and people engaged in dust, textile, health, mining and other work should especially eat duck blood often. Duck blood contains vitamin K, which can promote blood coagulation and stop bleeding. The fat content in duck blood is very low, which is suitable for people with hyperlipidemia to eat regularly. Vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft and smooth, which is more refreshing and pleasant.
Fourth, matters needing attention
Duck blood is rich in nutritional value, but patients with hypercholesterolemia, liver disease, hypertension and coronary heart disease should eat less; Usually, people with weak spleen and yang and diarrhea due to cold and dampness are forbidden to eat. In the traditional vermicelli processing technology, it is necessary to add 0.5% alum (aluminum sulfate) to increase the toughness of vermicelli. Studies have shown that excessive intake of aluminum sulfate will cause chronic damage to the central nervous system, and excessive intake may increase the risk of Alzheimer's disease. In addition, excessive aluminum sulfate may also increase the risk of heart disease and cardiovascular and cerebrovascular diseases. Children should eat less because their nervous system is developing. Excessive alum may also affect the development of fetal nervous system, so pregnant women should eat less. The main component of vermicelli is starch, which has a high sugar content and is more easily absorbed than grains, so diabetics had better eat less.
Verb (abbreviation for verb) history and culture
Legend has it that a Nanjing man killed a duck and put it in a small bowl. The fans fell in and got dirty. Helpless, he had to cook vermicelli with duck blood, but unexpectedly, the first bowl of duck blood vermicelli soup was actually cooked, and only the soup was fragrant, which led countless passers-by to guess how this delicious soup was cooked. When a rich man heard this, he named him a professional chef and made duck blood vermicelli soup for the rich man and his aunts, and later generations had this delicious dish. On April 26th, 2005, Lien Chan, the former chairman of Kuomintang, led a delegation to Nanjing and went to Confucius Temple to taste Qinhuai snacks. The menu includes: small steamed buns with crab powder, shredded salted pork with wormwood leaves, duck blood vermicelli soup, spiced beans, fried stinky tofu, Qijiawan beef fried dumpling and fresh meat wonton.