Lemon is a fruit, and it can also be used as an ingredient to make food, cakes and dishes. It is a dish in itself. Of course, you can eat lemons and vegetables at the same time.

However, patients with gastric ulcer and excessive gastric acid secretion, patients with dental caries and diabetes should be careful to eat.

Lemon, also known as lemon fruit, foreign lemon, beneficial mother fruit and so on. Because of its extremely sour taste, pregnant women with liver deficiency like to eat it best, so it is called beneficial mother fruit or beneficial mother and child. Lemon is rich in citric acid, so it is called "citric acid warehouse". Because of its sour taste, it can only be used as a high-grade condiment to prepare drinks, dishes, cosmetics and drugs. Lemon is a small evergreen tree of Rutaceae, which is native to Malaysia. At present, it is distributed in the Mediterranean coast, Southeast Asia and America, and also cultivated in Taiwan Province Province, Fujian, Guangdong and Guangxi. The United States and Italy are famous lemon producing areas, while France is the country that eats the most lemons in the world. It is rich in vitamin C and is the bane of scurvy.

In western food, there are many dishes with lemon, and some drinks with lemon juice during meals.

Chinese food is also made of lemons.

So, if you can cook, you can eat vegetables if you eat lemons.

Here are some recipes for cooking with lemon:

Lemon picking up girls

Raw materials:

Black-bone chicken 1 (about 500g) lemon 1 lemon juice, millet spicy, coriander, star anise, pepper, ginger onion, refined salt, cooking wine and sesame oil.

Method:

1. Clean the black-bone chicken after slaughter, wash the blood with clear water, put it in a clear water pot, and add star anise, pepper, ginger onion, refined salt, cooking wine, etc. After the fire is boiled, cook it with low heat until the chicken is just cut, take it out and let it cool; Wash the millet and cut it into Chili rings; Wash lemon and cut into thin slices; Selective washing of coriander.

2. Put the old pickle brine into the pot, add most of the millet spicy rings, lemon slices and coriander, and then add lemon juice to make spicy lemon brine.

3. Divide the cooked black-bone chicken into several large pieces, put them into appropriate amount of salt water, seal the pot mouth with plastic wrap, soak them in the refrigerator for about 3 hours, take out the chicken, cut it into pieces, put it into a nest plate, pour in appropriate amount of salt water, pour in sesame oil, put the remaining lemon slices and sprinkle with millet spicy rings, and serve.

Features: Chicken is fresh and tender, sour and salty, slightly spicy and lemon-flavored.

Lemon crispy goose intestines

Raw materials:

Goose intestines 250g green bamboo shoots 150g lemon 1 lemon juice, sour radish, pickled ginger, pepper, yellow Chili sauce, Chencun water, refined salt, monosodium glutamate, broth and refined oil.

Method:

1. Wash the goose intestine, cut it into 6 cm long sections, mix well with Chencun water, put it in a boiling pot, soak it in clear water, and put it in clear water to remove the alkaline smell; Peel the green bamboo shoots, cut them into two thick shreds, soak them in boiling water, take them out and put them in the bottom of the soup bowl; Wash lemon and cut into thin slices; Chop sour radish, pickled ginger and pepper into fine powder.

2. Put the pot on fire, add a proper amount of refined oil to heat it, add sour radish powder, soaked Jiang Mo and mountain pepper powder to stir fry until fragrant, add broth, add half a slice of lemon, simmer over low heat until it tastes good, remove residues, add yellow Chili sauce, lemon juice, refined salt and monosodium glutamate, add stewed goose intestines, cook slightly, then quickly take out of the pot, pour into the bottom of the soup and add shredded green bamboo shoots.

Features: crispy goose intestines, lemon fragrance, appetizing and sour.

Steamed pomfret with lemon

Raw materials:

Pomfret 1 strip (about 500g) lemon 1 millet spicy, lemon juice, ginger slices, onion segments, refined salt, monosodium glutamate, cooking wine, pepper, bean powder, water-soaked vermicelli, soup stock, ginger and onion oil.

Method:

1. Wash pomfret after slaughter, chop off the head and tail (for other purposes), clean and boneless the fish, cut it into thick slices, and marinate it with a little salt, cooking wine, pepper, ginger and onion. Sliced lemon; Xiaomi spicy cut into rings.

2. Put the marinated fish fillets into a large round plate filled with soaked vermicelli, put them in peacock shape, put half cut lemon slices and half millet pepper rings on them, steam them in a cage for about 6 minutes until cooked, and take them out. Remove lemon slices and millet pepper rings from the surface.

3. Clean the pan, add appropriate amount of ginger and scallion oil, heat it, add the remaining millet and pepper rings and stir-fry until fragrant, add appropriate amount of broth, after boiling, adjust the taste with refined salt, monosodium glutamate and lemon juice, then add water and bean powder, evenly push it out of the pan, pour it on the fish fillets on the plate, and finally put the remaining lemon slices.

Features: the fish is fresh and tender, sour and salty and slightly spicy, and the lemon is fragrant.

Lemon vegetable roll

Materials:

Chinese cabbage leaves 1, 2 carrots, lemon 1, 6 sugars and a little refined salt.

Method:

1. Gently peel off the leaves of Chinese cabbage, batch the thick stems with a knife (be careful not to break the leaves), wash the carrots and cut the lemon peel into filaments.

2. Blanch the vegetable leaves and shredded carrots in the pot, put them in a container, add shredded lemon, add sugar and a little refined salt, then squeeze the lemon out of the juice, mix well, and put it in the refrigerator for a few hours to taste.

3. Spread the fragrant cabbage leaves evenly on the chopping board, put shredded carrots and lemon, roll them tightly from the inside out, then change them into several sections with a knife and put them vertically in the basin.

Features: Sweet and sour, with pleasant lemon fragrance.

Lemon chicken

Composition:

Chicken breast 300g, flour 100g, fine dry starch 30g, fresh lemon 250g, sugar 30g, tomato 100g, carrot 500g, honey cherry 4, Sichuan salt, cooking wine, baking powder, ginger, onion, coriander, pepper, fresh soup, wet starch, etc.

Production method:

1. Wash the chicken breast, cut it into strips with a length of 8 cm and a cross section of 0.6 cm, put it in a bowl, and season it with Sichuan salt, cooking wine, pepper, ginger and onion; Lemon (semi-) juice; Take a bowl and add flour, fine dried starch, Sichuan salt, pepper, eggs, melted lard, etc. Make a paste for later use.

2. Set the pot on fire. When the refined oil is heated to 50%, put the chicken strips in the batter, evenly wrap them with a layer, fry them in the pot until they are solidified, take them out and stack them neatly in the middle of the plate.

3. Put the pot on the fire, mix in the fresh soup, and add Sichuan salt, sugar, lemon juice, etc. Boil, thicken with wet starch until juice is collected, spoon into seasoning plate, and serve with lemon chicken.

Features: crisp outside and tender inside, salty and sweet, and unique flavor.

Fried beef with lemon

Materials:

2 portions of beef, 2 tablespoons of green pepper and onion, lemon 1 each, soy sauce 1.5 teaspoon, lemon powder 2/ 1 teaspoon, cornstarch 1.5 teaspoon, lemon juice 4/ 1 cup, sugar 4/3 tablespoons, and salt 8.

Exercise:

1. Slice beef, add marinade, mix well, soak in oil, filter oil, and serve.

2, lemon peel grinding 2/ 1 teaspoon, shredding about 1 tablespoon. Juice lemon meat about 4/ 1 cup, and mix seasonings for later use.

3. Stir-fry onion with 2/ 1 tbsp oil, add green pepper, stir-fry shredded lemon, add seasoning, and pour a little corn starch water on beef.

Note: "Lemon Beef" is an appetizer. Only chopped lemon can be added to beef to make it smell like lemon. All the other lemons are in the sauce, which is a dish with good color and flavor.

Thai lemon slices

Composition:

100g lean pork, a lemon, a spoonful of garlic, red pepper and sugar.

Operation:

1, wash the lemon, cut it and squeeze out the lemon juice. You don't need a juicer, just squeeze it by hand. Chop garlic and red pepper. Then mix lemon juice, minced garlic, pepper and sugar to make juice.

2. Soak the meat in water for a short time, remove the blood, then wash it, cook it with cold water and fire, then cook it with low fire for half an hour, then take it out, cool it, slice it, and pour the juice in front of it.