Cultivar: LettuceNutritional value:

1. Lettuce contains dietary fiber and vitamin C, which can eliminate excess fat, hence it is also called weight-loss lettuce;

2. Due to the presence of lactucopicrin in its stems and leaves, it has a slightly bitter taste and possesses pain-relieving, sedative effects, helps lower cholesterol, and assists in treating neurasthenia;Cultivar: LettuceNutritional value:

3. Lettuce contains mannitol and other effective components that have diuretic and promoting blood circulation functions;BloodNutritional value:

4. Lettuce contains an "interferon inducer" which can stimulate the body's normal cells to produce interferon, thereby generating an "antiviral protein" to inhibit viruses.ProteinCulinary style and effects:

Home-style dishesNutritional improvement recipesNourishing recipe

Adequate nutrition recipe

　　Stuffed potMallard duck ingredients:

Main ingredient: 750 grams of duck

Auxiliary materials:Egg white 60 grams,Wheat flour100 grams, baking powder 10 grams,Bread40 grams, tomato 150 grams, lettuce (round leaf) 150 gramsSeasonings:Tangierine 10 grams, pepper salt 35 grams,

Pork lard (refined) 100 gramsHow to make stuffed pot duck and how to make it taste deliciousStir-fry the tangierine with salt in a pan until fragrant. Cool down and rub on both sides of the duck, marinate for 24 hours, then steam until tender. Once cooled, remove all bones, place skin side down and flatten the meat, then cut into 3 cm square pieces (12 pieces).Duck meatHow to make stuffed pot duck and how to make it taste delicious

Prepare egg whites well mixed with foam, then mix in flour, baking powder and salt gently until smooth. In another bowl, beat the yolk with a little flour to form a sticky batter.

Cut bread into 4 cm diameter thin circular slices, brush one side with yolk batter, place a tablespoon of egg white batter and duck meat on it.How to make stuffed pot duck and how to make it taste deliciousHeat oil for frying. Fry each piece of duck meat until both sides are golden brown (about 30 minutes). Serve hot on lettuce leaves with tomatoes, dip in tangierine salt.Cooking tip for stuffed pot duck:This dish involves deep-frying, prepare about 1000 grams of pig oil.

Small tips - food compatibility:Egg white: Avoid eating with saccharin, soy milk, and rabbit meat together.Tomato: Avoid eating with pomegranate at the same time.

Tomato: Avoid eating with pomegranate at the same time.

Heat the oil in a wok, fry all the duck meat on both sides for 30 minutes each, and drain while hot.Arrange them on a plate with lettuce leaves and slices of tomato, to be eaten with Sichuan pepper salt.The secret to making pot-sticker duck:

This dish involves deep-frying, so prepare about 1000 grams of pork fat for the oil.

Note for food compatibility:

Egg white: Do not consume with saccharin, soy milk, rabbit meat.

Tomato: Avoid eating tomatoes with pomegranate.soy milk,muttonshould not be consumed together.

tomatoes (aka tomatoes) should not be eaten withpomegranate.