Elderly people should have some duck meat on their dining table, as duck meat belongs to poultry white meat, which has higher protein content and lower fat content compared to red meat. At the same time, duck meat is rich in vitamin E, which can help elderly people with diuresis, reduce swelling, nourish the stomach, aid digestion, and have anti-aging effects.
Nutrition experts say that the most common roast duck, pressed duck, and braised duck in the market are not very suitable for elderly people, as these cooking methods involve adding a large amount of oil, resulting in high fat content. It is better for elderly people to modify the way they eat duck, such as making duck meat porridge with rice, which can not only help with diuresis and reduce swelling, but also nourish the stomach.
Elderly people have weaker circulatory capacity, and sometimes they wake up with a "swollen face". If they walk for a long time, their legs may also become "thicker". If it is not caused by organic diseases, it may be physiological edema. If they drink a bowl of duck meat porridge every day, for about 10 days, the edema will not occur. As edema is more likely to occur in the morning, it is best to consume duck meat porridge for dinner the day before. In addition, duck meat porridge also has the effect of nourishing the stomach, which is very suitable for elderly people with poor digestive ability. Just like in "Dream of the Red Chamber", Jia Mother, who is older and knowledgeable about health preservation, ordered only duck meat porridge after watching countless delicacies on the Lantern Festival night.
Method for duck meat porridge: Clean 250 grams of duck meat, simmer it with cooking wine and salt for 20 minutes, then boil it in clear water to make duck soup, and then cook 100 grams of rice in the soup to make porridge. After it is done, you can add some fresh vegetable leaves.
Note: Duck meat is cool in nature. For elderly people who are prone to body cold, such as diarrhea and cold hands and feet after catching a cold, they can "warm up" the rice by stir-frying it until it turns slightly yellow. This way, the rice becomes a warm-natured food, which can neutralize the cool nature of duck meat and maximize its health benefits.
