鸭肉为夏令清补佳品。营养学分析,每100克鸭肉中含蛋白质16.5克,脂肪7.5克,还有糖类和多种维生素及钙、磷、铁等营养成分,鸭汤中的胶质蛋白、肌肽、肌酐和氨基酸的含量尤为丰富。 鸭的食法甚多,按其老嫩可采用不同的烹调方法。嫩鸭适用于短时间加热,如爆炒、炸等;而老鸭则多用文火较长时间加热,以蒸、炖、焖等烹调为主。北京烤 Duck for the summer cleansing share. Nutritional analysis, per 100 grams of duck meat protein 16.5 grams, 7.5 grams of fat, as well as sugar and vitamins and calcium, phosphorus, iron and other nutrients, duck soup in the glial protein, carnosine, creatinine and amino acids The content is particularly rich. Duck’s food law much, according to their old tender can use different cooking methods. Duck is suitable for heating for a short time, such as stir-fry, fried, etc .; while the Duck is more use slow fire for a long time to heat, steamed, stewed and other cooking-based. Beijing roasted