Planning to eat roast duck, which ingredients are more greasy with roast duck?

Planning to eat roast duck, which ingredients are more greasy with roast duck? We have roast duck here. The side dish is grated green onions, pickled cucumbers, and sweet noodle sauce.

The most basic food is pancakes. Pickled cucumbers like spring rolls, rolled duck slices, grated green onions and sweet noodle sauce. Roast duck is usually eaten straight.

Use chopsticks to pick out some sweet noodle sauce and place it on top of the cake skin, put a piece of roast duck, put some chopped green onions and cucumber strips, and wrap the cake skin. It's really delicious. Roast duck with two cloves of garlic, two pieces of ginger, salt, sugar, sesame oil, pepper and wine.

Baked potatoes with bamboo shoot sauce, simmer for 15 minutes, and finish with onions.

In terms of nutritional value, ducks and chickens have the same nutritional value. According to Chinese medicine, ducks live in water, and most of the food they eat is water-based. Unlike chickens, chickens live on land.

Therefore, in the vision of traditional Chinese medicine, duck is cold, chicken is hot, and summer is hot, and duck meat is more suitable for summer consumption, especially the fat of duck meat is evenly distributed in the whole body tissues of ducks. The fat of Pato meat is mainly saturated fatty acids, there are low-carbon saturated fatty acids and unsaturated fatty acids, of which the content of saturated fatty acids is lower than that of cattle, and the fat of Pato meat is not as good as banha and butter.

White radish is a rhizome plant. It contains a lot of water, but the taste is not multiple. The best way to combine white radish and duck is to soak it.

Because white radish is a "sponge" food material, it can absorb the essence of the flavor of its ingredients by binding. When the duck is slowly cooked, the juice essence of the duck itself will flow out of the soup and blend into the white radish, which tastes like duck meat, and the duck will also have the aroma of white radish. The combination of the two makes the soup sweeter.

There are a lot of side dishes in the duck soup. Basically, there is no problem, but it should be noted that some things cannot be eaten together, such as rabbit meat, bayberry, nuts, fungi, garlic, buckwheat, chestnuts, turtles, etc., which can cause poisoning and diarrhea. If the requirements are relatively high, you can also use angelica, sea cucumber, and the corresponding seaweed, tea tree mushroom, winter melon, lotus root, and dried bamboo shoots are very good.

Roast duck can be eaten with potatoes, winter melon, sauerkraut, green onions, garlic, and cucumbers, which are very relieving.

Foods that go well with roast duck include winter melon, potatoes, lemon, tempeh, sauerkraut, etc.

1. Winter melon: Roast duck stewed winter melon is refreshing and delicious, duck meat has more fat, winter melon is low in calories, and the combination of meat and vegetables can play a role in removing oil and relieving greasy.

2. Potatoes: When potatoes and duck meat are stewed together until soft, they not only have a delicate taste, but also taste delicious. Potatoes are soft and glutamate-rich, and duck meat is rich in amino acids and relatively high in fat, and the two interact to produce a more delicious taste during stewing.

3. Lemon: Lemon has a refreshing smell, which can relieve the greasy nature of duck meat, and the two are nutritious and delicious.

4. Tempeh: Tempeh can supplement the protein needed by the human body and prevent overnutrition.

5. Sauerkraut: Sauerkraut is a dish made by fermentation of cabbage under certain conditions, after fermentation, some organic acids (lactic acid and acetic acid) that do not exist in vegetables are produced in sauerkraut, which can have an appetizing effect.

1. Potatoes. When potatoes and duck are stewed together until soft, they are not only delicate in texture, but also delicious. This is because potatoes are soft and glutinous and rich in glutamate, and duck meat is rich in amino acids and relatively high in fat, and during the stewing process, they interact with each other to produce a more delicious taste.

2. Winter melon. The duck soup with winter melon is refreshing and delicious, and the stomach feels comfortable after drinking, which is due to the complementarity of duck meat and winter melon. According to the classic book of traditional Chinese medicine "Shennong's Classic of Materia Medica", winter melon can clear the lungs and heat and dissolve phlegm, clear the lungs and heat to eliminate annoyance and quench thirst.

Duck meat has a lot of fat, winter melon is low in calories, and the combination of meat and vegetables can have the effect of removing oil and relieving greasy.

3. Sauerkraut. Sauerkraut is a dish made by fermentation of cabbage under certain conditions, after fermentation, sauerkraut produces some organic acids that do not exist in vegetables - lactic acid and acetic acid, which can have an appetizing effect and inhibit the growth of pathogenic bacteria in the intestines.

When people eat roast duck, they are often accompanied by green onions, garlic and cucumber strips, which are used together with roast duck, which can not only play a role in balancing acid and alkali, but also have the function of reducing cholesterol and increasing protein solubility activity and helping digestion.

Roast duck and green onions, sauce, and cakes are eaten by the public. Personal hobbies are not necessarily.

Foods that are served with roast duck are: sweet noodle sauce, green onions, garlic, cucumbers, radish, etc. Here's how to eat:

Use chopsticks to pick a little sweet noodle sauce, spread it on the lotus leaf cake, clip a few slices of roast duck and cover it, put a few green onion strips, cucumber strips or radish strips, and roll up the lotus leaf cake, which is the most common way to eat. Garlic with soy sauce, can also be served with radish strips, etc. Garlic paste can relieve greasy, the sliced roast duck is dipped in garlic paste and soy sauce to eat, in the celery imitation of the fresh fragrance, it adds a touch of spiciness, and the flavor is more unique.

The duck skin is dipped in sugar for eating, and the taste is delicate.