鸭肉营养价值很高,白质含比畜肉含量高得多,脂肪含量适中且分布较均匀。另有丰富的B族维生素和维生素E。鸭肉的脂肪多为不饱和脂肪酸和低碳饱和脂肪酸,具有降低胆固醇的作用。整体营养与鸡肉相似。

Duck meat has high nutritional value. The content of white matter is much higher than that of animal meat. The content of fat is moderate and evenly distributed. It is also rich in B vitamins and vitamin E. Duck fat is mostly unsaturated fatty acids and low-carbon saturated fatty acids, which can reduce cholesterol. The overall nutrition is similar to that of chicken.

每100克鸭肉所含营养素如下:热量(240.00千卡)、蛋白质(15.50克)、脂肪(19.70克)、泛酸(1.13毫克)、碳水化合物(0.20克)、胆固醇(94.00毫克)、维生素A(52.00微克)、硫胺素(0.08毫克)、核黄素(0.22毫克)、尼克酸(4.20毫克)、维生素E(0.27毫克)、钙(6.00毫克)、磷(122.00毫克)、钾(191.00毫克)、钠(69.00毫克)、镁(14.00毫克)、铁(2.20毫克)、锌(1.33毫克)、硒(12.25微克)、铜(0.21毫克)、锰(0.06毫克)。

The nutrients contained in every 100g of duck meat are as follows: calorie (240.00 kcal), protein (15.50g), fat (19.70g), pantothenic acid (1.13 mg), carbohydrate (0.20g), cholesterol (94.00 mg), vitamin A (52.00 μ g), thiamine (0.08 mg), riboflavin (0.22 mg), niacin (4.20 mg), vitamin E (0.27 mg), calcium (6.00 mg), phosphorus (122.00 mg), potassium (191.00 mg), sodium (69.00 mg), magnesium (14.00 mg) Iron (2.20 mg), zinc (1.33 mg), selenium (12.25 μ g), copper (0.21 mg), manganese (0.06 mg).

醉仙鸭适宜人群：

Suitable crowd for drunk fairy duck:

一般人群皆可食用,适用于体内有热、上火的人食用。发低热、体质虚弱、食欲不振、大便干燥和水肿的人食之更佳。素体虚寒,受凉引起的不思饮食,胃部冷痛.腹泻清稀,腰痛及寒性痛经以及肥胖、动脉硬化、慢性肠炎应少食;感冒患者不宜食用。

It can be eaten by the general population. It is suitable for people who have heat or get angry. People with low fever, weak constitution, loss of appetite, dry stool and edema will eat better. Lack of diet and stomach cold pain caused by deficiency cold and cold Diarrhea is rare, low back pain, cold dysmenorrhea, obesity, arteriosclerosis and chronic enteritis should be eaten less; It is not suitable for cold patients.

烹饪技巧

Cooking skills

鸭肉较腥,烹饪前一定要用水焯--遍。同时,应将鸭屁股切除不用。用鸭子可制成烤鸭、板鸭、香酥鸭、鸭骨汤、熘鸭片、熘干鸭条、炒鸭心花、香菜鸭肝、扒鸭掌等上乘佳肴。鸭肉适于滋补,是各种美味名菜的主要原料。

Duck meat is fishy. You must blanch it with water before cooking. At the same time, the duck butt should be cut off. Duck can be made into roast duck, salted duck, crispy duck, duck bone soup, fried duck slices, fried dried duck strips, fried duck heart flower, duck liver with coriander, braised duck feet and other excellent dishes. Duck meat is suitable for nourishing and is the main raw material of various delicious dishes.

原料准备

Raw material preparation

主料:鸭肉500克

Ingredient: 500g duck meat

配料:红椒、青椒、豉各10克,盐3克,油、五香粉、啤酒、老抽各适量

Ingredients: 10g red pepper, 10g green pepper and 10g black bean, 3G salt, appropriate amount of oil, five spice powder, beer and soy sauce

操作步骤：

Operation steps:

1、鸭肉洗净,斩块,放入沸水中氽水,捞起沥水待用。

1. Wash the duck meat, chop it into pieces, put it into boiling water and drain it.

2、红椒与青椒洗净,红椒切圈,青椒切条。

2. Wash red pepper and green pepper, cut red pepper into circles and green pepper into strips.

3、热锅入油,放五香粉、豆豉炒香,加入鸭块炒至入味。

3. Heat the pan with oil, add five spice powder and Douchi, stir fry until fragrant, add duck pieces and stir fry until tasty.

4、调入盐、老抽，放入啤酒烧沸,再放入红椒圈、青椒条,转小火煨至醉仙鸭酥烂即可。

4. Add salt and soy sauce, add beer to boil, add red pepper rings and green pepper strips, and simmer over low heat until the drunk duck is crisp and rotten.

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