Ingredients: 2 salted duck legs, 2 shallots and a few slices of ginger.
Exercise:
1. Wash salted duck legs, chop them and put them in a shallow dish. Put a few slices of ginger and pour in a little cooking wine.
2. Put a proper amount of cold water in the rice cooker, and steam the salted duck leg on the plate for 40 minutes, so that chopsticks can easily penetrate into the salted duck leg, which means it is cooked.
3. Take out the steamed salted duck leg, sprinkle with a little chives and mix well, and a delicious hometown dish will be ready. Although salty goods should not be eaten more, it is not too important to eat occasionally.
Nutritional value:
1. The fat content of dried duck leg is moderate, and the fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, with low melting point and easy digestion. Moreover, the salted duck leg adds a unique flavor, and its delicious taste can increase appetite. ?
2. The leg of cured duck is cold and salty, and belongs to spleen, stomach, lung and kidney meridians. It has the effects of nourishing yin and blood, nourishing stomach, promoting salivation, relieving cough and self-alarm, clearing away heat and invigorating spleen, and relieving edema due to physical weakness. It is mainly used to treat symptoms such as physical weakness, physical weakness after illness, malnutrition and edema, and is most suitable for people with weak constitution and hot air in their bodies. ?
3. Cured duck legs are rich in nicotinic acid, which is two important coenzymes in human body and has a good protective effect on heart patients such as myocardial infarction, so eating cured duck legs can protect the heart. ?
4. Cured duck leg is a kind of food with skin care and beauty effect, which can nourish yin and achieve beauty effect; In addition, pickled duck legs are rich in B vitamins and vitamin E, which can prevent beriberi and various inflammations and delay aging. Nicotinic acid, which is rich in duck leg, has the function of protecting heart patients.