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Effect of Laoya Tang

December 21, 2018

I believe many people know that Laoyatang is a rare delicacy in our lives. Therefore, they all hope to achieve the desired effect through the deliciousness of Laoyatang. Then, what is the efficacy of Laoyatang? ?

Duck's nutritional value:

The protein content is about 16-25%, which is much higher than the meat content. Duck fat is moderate in fat, lower in pork, easier to digest, and more evenly distributed throughout the body. Old duck meat contains more B-vitamins and vitamin E than meat. It differs from livestock meat in that it has the highest potassium content in old duck meat and also contains a relatively high amount of trace elements such as iron, copper, and zinc.

老鸭汤

Effect of Laoya Tang

When people are trapped in the stomach and lose appetite, they need to use dietary supplements to increase their intake of nutrients and achieve the goal of reducing fatigue. Nutrients should be mainly light and nourishing foods, that is, "supplement." Laoyai is tonic, it is not only nutritious, but also because of its life in the water all year round, sexual cool, there are five visceral yang, the heat of the Qing Conqueror, the blood line, Yang Wei Sheng Jin effect.

Ancient Chinese medicine has discussed ducks as tonics. The “Doctors Don’t Record” describes duck meat as a “magic drug” and nourishing top grade. The folk also have the saying "Laoyaishengbu". Duck stew can be added when the lotus root, winter melon and other vegetable soup consumption, can be used to complement the effects of meat and vegetables complement each other, but also make up for damage, it is nourishing to share. For example, adding wolfberry fruit to the wolfberry and adding broth to the broth with Ziren will have a better ziyang effect, and it will boost spleen and dampness and increase appetite.

Laoya Tang's practice:

1. Slaughter the ducks, let them drain their blood, dip them with hot water of 90 degrees, rinse the hairs, cut the abdomen to the internal organs, claws and wings, wash them with clean water, and drain them (viscera, claws and wings for other purposes) .

2. Divide the net duck into 10 pieces and put them into 10 large bowls (head and neck are divided into small pieces and evenly mixed). Put ginger (flakes) and onions (2 pieces) into each bowl. Knot), 5 grams of salt, and add water (no duck to 80% full).

3. Put a big bowl filled with duck pieces into the pot to boil, and use medium heat to continue steaming for about 2 hours until cooked.

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