Pork tongue
By VicentaLakin
THE NUTRITIONAL VALUE OF THE DUCK TONGUE IS ONE, THE TONGUE IS COOL AND THE EATING IS NOT FIRE. THE DUCK TONGUE CONTAINS MORE VITAMIN B AND VITAMIN E THAN THE REST OF THE MEAT, EFFECTIVELY RESISTANT TO FOOT ANEURYSM, NEURITIS AND MULTIPLE INFLAMMATIONS, AS WELL AS TO AGEING. 2 PROTEIN IS ABOUT 16 ~ 25%, MUCH HIGHER THAN THE ANIMAL CONTENT, AND THE FAT IN THE DUCK TONGUE IS ABOUT 7.5% LOWER THAN THE PORK, CONTAINING UNSATURATED FATTY ACID AND SHORT CHAIN SATURATED FATTY ACID, LOW MELTING POINT AND HIGHER DIGESTION ABSORPTION. 3 AT THE SAME TIME, DUCK TONGUES CONTAIN MORE ABUNDANT AEROSOLS, WHICH CONSTITUTE ONE OF TWO IMPORTANT ENZYMES IN THE HUMAN BODY THAT PROTECT PEOPLE WITH HEART DISEASES SUCH AS MYOCARDIAL INFARCTION。
Recipe Recommendations
- duck tongue 300g
- Jiang 5g
- millet spicy 3 grams
- pepper 2g
- octagonal 2g
- One product of fresh soy sauce 1 scoop
- sugar 1 scoop
- cooking wine 1 scoop
- oyster sauce 0.5 spoon
- salt 2 spoons
- MSG
- salty and fresh
- halogen
- half an hour
- ordinary
Steps for Pork tongue
1
Fresh duck tongue immersed for 20 minutes。
2
A well-impregnated duck tongue washes dry water。
3
The boiler boils the water into the duck tongue while pouring in the wine and water to remove the impurities from the smell。
4
The duck tongue in the water must boil the water and treat it like this。
5
The well-watered duck tongue was immediately put in cold water and washed dry water。
6
Duck tongues are cooled and dryed。
7
The duck tongue is put in the pot with a proper amount of fresh water, which is put in ginger, pepper, eight horns。
8
It's been a long time since I've been able to get my hands on it。
9
A duck tongue can be used when salt and savories are in short supply。
10
Get the duck tongue on the plate。
11
Scrambled with rice and a mint lattice。
12
It's super delicious with fruit and moon cake。
13
The entrance to the duck tongue is small and delicate。
14
The nutritional value of duck tongues is super rich。
15
It gives you pleasure。Pork tongue Make Tips
THE NUTRITIONAL VALUE OF THE DUCK TONGUE IS ONE, THE TONGUE IS COOL AND THE EATING IS NOT FIRE. THE DUCK TONGUE CONTAINS MORE VITAMIN B AND VITAMIN E THAN THE REST OF THE MEAT, EFFECTIVELY RESISTANT TO FOOT ANEURYSM, NEURITIS AND MULTIPLE INFLAMMATIONS, AS WELL AS TO AGEING. 2 PROTEIN IS ABOUT 16 ~ 25%, MUCH HIGHER THAN THE ANIMAL CONTENT, AND THE FAT IN THE DUCK TONGUE IS ABOUT 7.5% LOWER THAN THE PORK, CONTAINING UNSATURATED FATTY ACID AND SHORT CHAIN SATURATED FATTY ACID, LOW MELTING POINT AND HIGHER DIGESTION ABSORPTION. 3 AT THE SAME TIME, DUCK TONGUES CONTAIN MORE ABUNDANT AEROSOLS, WHICH CONSTITUTE ONE OF TWO IMPORTANT ENZYMES IN THE HUMAN BODY THAT PROTECT PEOPLE WITH HEART DISEASES SUCH AS MYOCARDIAL INFARCTION。