CN105558568A - Preparation method of lemon duck - Google Patents
Preparation method of lemon duck Download PDFInfo
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- CN105558568A CN105558568A CN201410626168.3A CN201410626168A CN105558568A CN 105558568 A CN105558568 A CN 105558568A CN 201410626168 A CN201410626168 A CN 201410626168A CN 105558568 A CN105558568 A CN 105558568A
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Abstract
The invention discloses a preparation method of a lemon duck. The lemon duck is prepared from 1000 g of local ducks, 3 pieces of sour peppers, 15 pieces of pickled leeks, 1 piece of lemon (peeled), 15 g of garlic heads, 80 g of gingers, 15 g of white sugar, 10 g of oyster sauce and 10 g of cooking wine through a certain process. The lemon duck prepared by the method is proper in hot and sour taste, fresh, fragrant and delicious, and very appetizing, can be eaten when people are hot in spring and autumn, is a better cool supplement and is suitable for the people of all ages.
Description
Technical field
The present invention relates to food processing field, particularly the preparation method of a kind of lemon duck.
Background technology
The nutritive value of lemon duck is very high, protein content in edible part duck is about 16%-25%, more much higher than poultry meat content, to be slightly cold and nontoxic, there is tonifying middle-Jiao and Qi, help digestion and stomach, the merit of inducing diuresis for removing edema and removing toxic substances, for weak, poor appetite after being ill, for easily suffering from the old man of the breathing problems such as cough, flu, child at ordinary times and often feeling that the young people of fatigue, xerodermatic patient have good dietotherapy effect.The present invention is exactly preparation method mouthfeel in order to overcome existing duck, nutrition, problem that taste is single.
Summary of the invention
The invention provides the preparation method of a kind of lemon duck.
The present invention is achieved by the following technical solutions:
A preparation method for lemon duck, is characterized in that comprising following deal is: native duck 1000 grams, acid pepper 3, pickled leek 15, sour lime 1 (stoning), 15 grams, the head of garlic, 80 grams, ginger, white sugar 15 grams, salt 5 grams, 10 grams, oyster sauce, cooking wine 10 grams are made according to certain operation.Make according to following procedures:
(1) duck is cut into fritter, then rinse to after not having watery blood with clear water, pull duck out, the silk that cuts ginger is mixed duck and is salted down five minutes;
(2) heat up water in pot, poured into together in pot by duck band shredded ginger during foaming, treat that duck sixty percent is ripe and taken out, draining is stand-by;
(3) sour lime stoning chopping, acid pepper cuts segment, sour ginger, pickled leek chopping, and the head of garlic goes clothing for subsequent use;
(4) hot pot, puts into a little oil, after putting garlic grain, the quick-fried perfume (or spice) of shredded ginger, puts into duck stir-fry and separates out to a large amount of duck oil, then add salt, white sugar, oyster sauce, cooking wine, pickled leek, acid pepper stir-fry evenly, add 1 glass of hot water and boil and add a cover stewing upper five minute;
(5) boiled in a covered pot over a slow fire after five minutes points, the lemon that stoning is shredded has been put into the sabot that takes the dish out of the pot in two minutes that again to stir-fry in pot.
It is suitable that the lemon duck taste that the present invention makes is vinegar-pepper, and fresh perfume (or spice) is good to eat, extremely whets the appetite, all-ages.
Detailed description of the invention
Below in conjunction with example, the present invention is described further, but the embodiment of the invention is not restricted to, and in present subject matter, any improvement done all belongs to protection scope of the present invention.
A preparation method for lemon duck, is characterized in that comprising following deal is: native duck 1000 grams, acid pepper 3, pickled leek 15, sour lime 1 (stoning), 15 grams, the head of garlic, 80 grams, ginger, white sugar 15 grams, salt 5 grams, 10 grams, oyster sauce, cooking wine 10 grams are made according to certain operation.Make according to following procedures:
(1) duck is cut into fritter, then rinse to after not having watery blood with clear water, pull duck out, the silk that cuts ginger is mixed duck and is salted down five minutes;
(2) heat up water in pot, poured into together in pot by duck band shredded ginger during foaming, treat that duck sixty percent is ripe and taken out, draining is stand-by;
(3) sour lime stoning chopping, acid pepper cuts segment, sour ginger, pickled leek chopping, and the head of garlic goes clothing for subsequent use;
(4) hot pot, puts into a little oil, after putting garlic grain, the quick-fried perfume (or spice) of shredded ginger, puts into duck stir-fry and separates out to a large amount of duck oil, then add salt, white sugar, oyster sauce, cooking wine, pickled leek, acid pepper stir-fry evenly, add 1 glass of hot water and boil and add a cover stewing upper five minute;
(5) boiled in a covered pot over a slow fire after five minutes points, the lemon that stoning is shredded has been put into the sabot that takes the dish out of the pot in two minutes that again to stir-fry in pot.
By the present embodiment, it is suitable that made lemon duck taste is vinegar-pepper, and fresh perfume (or spice) is good to eat, extremely whets the appetite, all-ages, and often edible have very high nutritive value.
Claims (1)
1. a preparation method for lemon duck, is characterized in that comprising following deal is: native duck 1000 grams, acid pepper 3, pickled leek 15, sour lime 1 (stoning), 15 grams, the head of garlic, 80 grams, ginger, white sugar 15 grams, salt 5 grams, 10 grams, oyster sauce, cooking wine 10 grams are made according to certain operation.Make according to following procedures:
(1) duck is cut into fritter, then rinse to after not having watery blood with clear water, pull duck out, the silk that cuts ginger is mixed duck and is salted down five minutes;
(2) heat up water in pot, poured into together in pot by duck band shredded ginger during foaming, treat that duck sixty percent is ripe and taken out, draining is stand-by;
(3) sour lime stoning chopping, acid pepper cuts segment, sour ginger, pickled leek chopping, and the head of garlic goes clothing for subsequent use;
(4) hot pot, puts into a little oil, after putting garlic grain, the quick-fried perfume (or spice) of shredded ginger, puts into duck stir-fry and separates out to a large amount of duck oil, then add salt, white sugar, oyster sauce, cooking wine, pickled leek, acid pepper stir-fry evenly, add 1 glass of hot water and boil and add a cover stewing upper five minute;
(5) boiled in a covered pot over a slow fire after five minutes points, the lemon that stoning is shredded has been put into the sabot that takes the dish out of the pot in two minutes that again to stir-fry in pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410626168.3A CN105558568A (en) | 2014-11-08 | 2014-11-08 | Preparation method of lemon duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410626168.3A CN105558568A (en) | 2014-11-08 | 2014-11-08 | Preparation method of lemon duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558568A true CN105558568A (en) | 2016-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410626168.3A Pending CN105558568A (en) | 2014-11-08 | 2014-11-08 | Preparation method of lemon duck |
Country Status (1)
| Country | Link |
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| CN (1) | CN105558568A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348387A (en) * | 2017-07-25 | 2017-11-17 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of lemon duck |
| CN107981235A (en) * | 2017-11-30 | 2018-05-04 | 柳州市金记猪肚鸡餐厅 | A kind of lemon duck and preparation method thereof |
| CN108523017A (en) * | 2018-04-20 | 2018-09-14 | 桐城市煜萱生态农业发展有限公司 | A kind of lemon duck is dry and preparation method thereof |
| CN108740816A (en) * | 2018-05-09 | 2018-11-06 | 湖州展旺食品科技有限公司 | A kind of reed leaf rice wine duck cooking methods |
| CN111743094A (en) * | 2020-07-08 | 2020-10-09 | 杨冰 | Preparation method of lemon duck |
-
2014
- 2014-11-08 CN CN201410626168.3A patent/CN105558568A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 本书编写组: "《舌尖上的中国：传世美味炮制完全攻略4》", 31 December 2012, 光明日报出版社 * |
| 舒大丰: "《中国养生文化》", 31 October 2008, 百花洲文艺出版社 * |
| 萨巴蒂娜: "《菜鸟下厨》", 31 July 2013, 上海文化出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348387A (en) * | 2017-07-25 | 2017-11-17 | 柳州市鱼峰区秋香茶餐厅 | A kind of preparation method of lemon duck |
| CN107981235A (en) * | 2017-11-30 | 2018-05-04 | 柳州市金记猪肚鸡餐厅 | A kind of lemon duck and preparation method thereof |
| CN108523017A (en) * | 2018-04-20 | 2018-09-14 | 桐城市煜萱生态农业发展有限公司 | A kind of lemon duck is dry and preparation method thereof |
| CN108740816A (en) * | 2018-05-09 | 2018-11-06 | 湖州展旺食品科技有限公司 | A kind of reed leaf rice wine duck cooking methods |
| CN111743094A (en) * | 2020-07-08 | 2020-10-09 | 杨冰 | Preparation method of lemon duck |
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Application publication date: 20160511 |