Lemon duck breast
Duck breast 300g/lemon 3.
Salt/pepper/vermilion sauce 15g/ sugar 4g
1. Lemon juice and lemon peel are reserved.
2. Draw a flower knife on the surface of duck breast.
3. Put the duck breast into the pot, add lemon juice, salt, sugar and lemon peel, grab well and marinate for two hours.
4. Marinated duck meat, first fry the duck skin down until the duck skin is brown, then turn over and continue frying (the duck oil in the pot is reserved for use).
5. Preheat the oven to 150℃ and bake for 15 minutes, then turn to 200℃ and continue baking for 5 minutes.
6. Make a sauce with pillar sauce, lemon juice, sugar and a little salt.
7. Pour the prepared sauce into the oil pan and fry the duck breast.
8. Cook over low heat until the sauce thickens.
9. Dish the roast duck breast and lemon slices separately, and then pour the sauce on the duck noodles.
Lemon sparerib
A catty of ribs/half a lemon/light soy sauce/light soy sauce.
1. Blanch the ribs.
2. Hot pot, stir-fry with cool oil: 3 pieces of star anise cinnamon and fragrant leaves.
3. Pour the ribs into the pot and stir fry, then cook the wine.
4. Add appropriate amount of soy sauce, color with soy sauce and add water to boil.
5. Add onion ginger and rock sugar. The amount of rock sugar is larger than the usual ribs. A catty of ribs is about 25-30g.
Add half a lemon
7. Put the fried ribs in a casserole, simmer for over 1 hour, add salt and chicken essence, and collect the juice.
Salmon with vanilla and lemon
Half a salmon /5 tablespoons lemon juice
4 fresh sage/basil/parsley
A little salt/pepper/lemon slices/butter 1/4
1. Wash the salmon and dry it with kitchen paper. Put the paper on the baking tray and preheat the oven to 175 degrees Celsius.
2. Put the salmon in a large plate, add butter, lemon juice, basil, parsley, pepper and salt for a while, put it on a baking tray, evenly spread the chopped sage on the salmon, and then put lemon slices on it.
3. When it is ready, put it in the oven for 25 minutes until the fish is cooked.
Tip: If some materials are not available, you can leave them.
Thai lemon hot and sour shrimp
Shrimp 500g/ lemon half/green pepper/coriander/salt.
1. boil a pot of water. When the water boils, add the shrimp. Take out the shrimp as soon as it changes color. Don't cook for too long.
2. Remove the shrimp shell and shrimp line, and wash the shrimp head for later use (the shrimp shell can not be removed, and the shrimp head is only used to improve the taste of the soup, so it must be washed).
3. Stir-fry ginger, garlic and pepper with oil in a pot, and pour in shrimp shells and shrimp meat to stir fry.
4. Pour water, add salt, and add lemon (lemon is seedless, and juice will come out when you turn it by hand). Finally, add coriander to the pot.
Although simple, it tastes really good, with a touch of sour and spicy, sour and spicy in the mouth.