Lemon duck is not soft, greasy or shy, and has a special lemon flavor. The sour and spicy taste of lemon duck is not only the credit of lemon, but also the sour pepper, sour mustard head, sour ginger, garlic paste and so on. Add salt, lemon and perilla before taking out. Seeds should be removed before the salted lemon is put in, otherwise it will be bitter and the fragrance will evaporate if it is cooked for a long time.
The characteristics of raw materials are very particular about the materials used to make lemon duck. The duck chosen is about 1.5 kg of authentic rice bran to feed local ducks or Beijing ducks.
Ingredients include aged and pickled lemons, sour buckwheat heads, sour peppers, sour plums, tofu, sugar, yellow wine and fresh ginger. Its taste is hot and sour, fresh and refreshing, fragrant but not greasy, and it is an extremely appetizing dish.
Look at its appearance, braving oil juice, golden and attractive; Smell its fragrance, lemon duck fragrance; Taste the taste, the sour taste of lemon reveals the sweet taste of plum, and the slightly spicy taste hides the delicious taste of duck meat.
Exercise 1 material:
1 duck (about 800g), 1 lemon,
Seasoning:
65438+ 0 tsp sesame oil, 25 tsp broth, 3 tsp refined salt and 2 tsp monosodium glutamate.
Exercise:
1. Slaughter the duck, wash it, scald it with boiling water to remove blood stains, then rinse it with clear water and pick it up.
2. Put the duck in a casserole, add refined salt and broth, steam in a steamer for 50 minutes, then add lemon (remove the core), steam for 10 minute, add essence and drizzle with sesame oil.
Features:
The taste is fresh and the soup is rotten.
The chef knows everything:
Citric acid can make duck meat brittle and rotten faster.
Exercise 2 1. Preparation materials: sour pepper, sour onion, sour ginger and sour bamboo shoots.
2. Cut the duck into large pieces, cook it in boiling water and take it out.
3. Cut into small pieces.
4. put some chopped duck skin in, that is, a little fat into refining. This is a very fuel-efficient way. Just don't need to put oil. When chopping ducks directly, take out some fat meat and put it in the oil pan for refining. Hey hey. .......
5. After refining, pour the duck into the pot and stir fry. Then put some cooking wine.
6. Add ingredients and stir fry.
7. Prepare pickled lemons and chop them. Note: Lemon should be put in the pot last to prevent it from making the whole dish bitter.
8. Cover and stew the duck. There is no need to put any ingredients in the meantime. Stew 10-20 minutes. Taste the stewed duck. .....
9. Open the lid and stir fry for a long time while stewing. Then cover and continue to stew.
10. At this time, you can add sugar and lemon and stir fry.
1 1. Add soy sauce, soy sauce and color.
12. Continue to stir fry for a while. It's time to cook!
13. Out of the pot! It tastes like duck, and the hot and sour taste brought by those ingredients! It's simply delicious! Eating this dish in hot summer is appetizing and delicious ~
Ingredients: duck 1 piece (about 750g), soup 750g, lemon 1 piece.
Lemon duck main ingredient lemon? Lemon duck main ingredient lemon
Accessories: salt, monosodium glutamate, sesame oil, coriander, pickled pepper, aniseed, pepper and ginger.
1. Boil the aniseed, pepper and ginger slices in cold water, and then add the washed duck meat. It takes about half an hour to cook with strong fire and low fire. Never put salt at this time. The cooking process can be poked with chopsticks to see how the meat is cooked;
2. After boiling, put it on a plate and let it cool. If you are in a hurry, you can also cover it with plastic wrap and put it in the freezer.
3. The duck is cold, the onion is shredded, the coriander is minced, and the lemon is cut into pieces;
4. Tear the chilled duck into small strips, the finer the better;
5. Add onion, coriander, Chili sauce, salt, squeeze in lemon and mix well.
Key points of making 1, boiled duck without salt;
2. When mixing, the salt must be appropriate. If it's salty, it doesn't taste good. Why don't you try it?
3. Pepper must be spicy to be delicious, otherwise it will be too sour and tasteless. Recommend the yellow lanterns in Hainan;
4, this practice can also be used to make pork belly with skin, the meat must be fat, because lemon is very greasy, if beef or chicken is used, it will be very light and not delicious;
Although the onion is very spicy when cut, it tastes crisp and not spicy at all, but remember to brush your teeth after eating, otherwise it will taste like onion;
Nutrients Every100g of lemon duck contains the following nutrients:
1, energy 198.4 kcal, protein16.36g, fat 8.46g, carbohydrate16.38g;
2. Folic acid 1 1.86 μ g, dietary fiber 2.4 g, cholesterol 34 1 mg;
3. Vitamin A 1234.6 μ g, carotene1kloc-0/66 μ g, thiamine 0.33 mg;
4. Riboflavin 1. 1 mg, nicotinic acid 8.28 mg, vitamin C 104.6 mg and vitamin E2.77 mg;
5. Calcium 100.44 mg, phosphorus 322 mg, potassium 535.93 mg, sodium 89 1.68 mg, and iodine 9.6 μ g;
6. Magnesium 55. 19 mg, iron 24.63 mg, zinc 3.7 1 mg, selenium 58. 1 mg, copper 1.5 mg and manganese 0.49 mg.
Special menu
Lemon duck soup? Lemon duck soup
Lemon duck soup
Ingredients: slaughtered ducks 1 bird (weighing about 3kg, i.e. 1.8kg), salted lemons 1 bird, 4 Chinese cabbage, wine 1 spoon.
Exercise:
1. Wash the duck, remove the feet, lungs and tail, wipe the inner cavity evenly with wine, and then wash it with clear water.
2, cabbage, leave tender stems for use.
3. put water in the pot, and the amount should be enough to soak the duck noodles. After boiling, add light duck meat and salted lemon. After the fire boils, cook slowly for about 2 hours until the duck is soft and thorough.
4. The stems of vegetables are burned to break (boiled in boiling water for eight times), added to the soup and seasoned with salt.
Remarks: Salted lemon should be used intact first, otherwise the soup will have bitter taste.
Lemon duck liver
Ingredients: duck liver 100g, green pepper 100g, lemon 1, 20g carrot, and appropriate amount of broth.
Lemon duck liver? Lemon duck liver
Method:
1. Wash and blanch duck liver for later use.
2. Wash the lemon and slice it.
Step 3 slice carrots
4. Wash the green peppers for later use.
5, put the broth in the pot, add lemon and carrot, add a little sugar and salt, and adjust the soup.
6. Add duck liver and cook on low heat.
7. Cook for a while, then add the green pepper. When the soup is almost dry, it can be cooked.
Like pig liver, duck liver is rich in iron. Pepper is rich in vitamin C, which can help iron in food to be better absorbed.
Nutritional value Lemon duck has a high nutritional value. The protein content of duck meat is about 16%~25%, which is much higher than that of livestock meat. Protein of 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-containing extracts in meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Old duck meat contains more nitrogen extracts than young duck meat, and wild duck contains more nitrogen extracts.
Lemon duck? Lemon duck
The fat content of duck meat is moderate, which is about 7.5% higher than that of chicken meat and lower than that of pork, and it is evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 35℃, and it is easy to digest.
Duck meat contains more B vitamins and vitamin E.100g of edible duck meat contains about10mg of B water-soluble vitamins, of which 6-8mg is nicotinic acid, followed by riboflavin and thiamine. It contains E90~400 micrograms of vitamin E, and nicotinic acid, as two important coenzyme components in human body, plays a role in cell respiration. They are related to the release of carbohydrates, fats and protein energy, and also participate in the synthesis of fatty acids, protein and deoxyribonucleic acid. It has protective effect on patients with heart diseases such as myocardial infarction. Riboflavin plays an important role in cell oxidation. Thiamine is an anti-beriberi, anti-neuritis and anti-inflammatory vitamin. Vitamin E is an oxidant of well-being and a scavenger of excess free radicals in human body, which plays an important role in the anti-aging process.
Duck meat also contains about 0.8%~ 1.5% inorganic matter. Different from livestock meat, chicken has the highest potassium content, and the edible part of100g reaches nearly 300mg. In addition, it also contains high elements such as iron, copper and zinc.
Dietotherapy lemon duck is a kind of nourishing yin food. There is a saying that "drink duck soup, eat duck meat, and don't cough all year round". Yin deficiency constitution
Delicious lemon duck? Delicious lemon duck
In fact, lemon duck can play this role. At the same time, the nutritional value and medicinal value of lemon duck meat are very high, and the therapeutic effect is obvious. In addition to those with yin deficiency constitution, elderly people, children, young people and female friends with dry skin who are prone to respiratory diseases such as cough and cold may wish to drink duck soup often.
1, to treat some patients with renal edema and pregnancy edema;
2, palpitation, sweating, and five upset symptoms will also be alleviated;
3, nasopharyngeal itching discomfort, dry burning pain, dry cough and less sputum, even blood in sputum, asthma and chest pain;
4. Women with malnutrition, physical weakness after postpartum illness, night sweats, nocturnal emission, less menstruation, dry throat and thirst;
5. It is suitable for cancer patients and edema after radiotherapy and chemotherapy, diabetes, ascites due to liver cirrhosis, tuberculosis and chronic nephritis.