First of all, lemon chicken
Materials:
2 chicken legs, 2 lemons, 6 slices of ginger, salt 1 teaspoon, 3 teaspoons of sugar, 2 tablespoons of soy sauce.
working methods
1. Cut the chicken leg into pieces; Juice one lemon and slice the other lemon for later use.
2. Heat the oil pan, saute ginger slices, add chicken leg meat, add lemon juice, seasoning and water 1000㏄, cover the pot and bring to a boil with high fire, then simmer for 30 minutes, and finally add a few slices of lemon.
Second, half lemon and half orange fresh fruit tea
1, prepare the required materials.
2, lemon green kumquat with salt rub, rinse clean, add salt rub is mainly to remove a layer of wax that may exist on the epidermis, but also kill bacteria.
Pour the tea into the pot, and it's better to wash it twice. This is mainly to remove some impurities in the process of tea making.
4. Add enough water to the washed tea leaves and soak for about 10- 15 minutes.
5. Filter out the tea leaves.
6. Slice the lemon and cut the kumquat in half. After the fruit juice is put into the kettle, put it into the kettle together, and add the right amount of honey or sugar according to your own taste.
Third, Papi lemon
Materials:
250g cream, 80g fine sugar, whole egg 120g, low-gluten flour 250g, lemon powder 10g, baking powder 1 spoon, lemon sauce 150g.
working methods
1. Put the softened cream and fine sugar together in a container and beat with an egg beater until milky white.
2. After the whole egg is broken into egg liquid, slowly add exercise 1 minute and stir evenly for 2-3 times.
3. Continue to add the sieved low-gluten flour, lemon powder and baking powder, and stir evenly in the second step, which is flour paste.
4. Put the batter into a flower-squeezing bag and squeeze it into a small tower cup with a 5 cm flat mouth, then put lemon sauce in the middle of the batter and bake at 180℃ and 150℃ for about 25 minutes respectively.
Third, lemon cake.
material
230 grams of medium gluten flour, 5 grams of baking powder, 220cc of milk, 60 grams of vegetable cream, 70 grams of fine sugar, 8cc of lemon juice and 200 grams of lemon chocolate.
working methods
1. Take a steel basin and a steel basin, and heat and melt the vegetable paste in water for later use.
2. Take another steel basin, pour the milk into it and mix it evenly with a blender, then add the fine sugar and mix it evenly.
3. Sift the medium-gluten flour and baking powder together, add them into practice 2 and mix well, then pour in lemon juice and mix well into noodles.
4. Grease and powder the model, pour in the dough of method 3, smooth the surface with a scraper, put it in the oven, and bake at 200℃ 15 minutes.
5. Take a big steel basin and a small steel basin, put the lemon chocolate into water and heat it to melt it into lemon chocolate liquid.
6. Take out the cake of Method 4, fork the bottom of the cooled cake, coat the surface with lemon chocolate solution of Method 6, and let it cool and harden.
7. put some lemon chocolate liquid in the flower squeezing bag, and squeeze the line to decorate in practice 7.