How to make venison

summary

Venison is mild in nature and has the effect of tonifying spleen, replenishing qi and warming kidney. Venison is a good tonic food, and it is suitable for people who often have cold hands and feet. Deer meat is characterized by high protein, low fat and low cholesterol, which has a good regulatory effect on human blood circulation system and nervous system. It also has the effect of tonifying spleen and stomach, nourishing liver and blood. Contains a variety of essential vitamins, anti-cancer, prevention and treatment of cardiovascular disease, cholesterol lowering effect, pure green food. How to make deer meat? Let's talk about it.

How to make venison

Raw materials: 20 grams of Danshen, 15 grams of Dangshen, 10 grams of Shashen, 250 grams of venison, 10 grams of ginger, 700 grams of Lugu soup. Seasoning: 5g salt, 3G chicken essence, 1g sugar, 1g pepper. Method 1, the dry Salvia miltiorrhiza, Codonopsis pilosula, sea cucumber with warm water up, ginger slices for use, venison slices blanch water for use. 2. Heat the net pot, add the deer bone soup, deer meat, ginger, three ginseng, bring to a boil over high heat, turn to low heat, simmer for 35 minutes, seasoning. Efficacy: Salvia miltiorrhiza, Codonopsis pilosula and Codonopsis pilosula have the effect of strengthening the heart and tonifying. They can nourish the blood and Qi, and are beneficial to human health. Love tips soup Yangxin Yiwei, but pregnant women do not use. It is composed of 500g deer bone, 4000g water and 50g ginger. It can be stewed over low heat for more than 4 hours.

Second: 400 grams of roast venison, 50 grams of cucumber, 50 grams of celery, carrot and onion, 10 grams of dodder, 15 grams of Cistanche deserticola, 5 grams of cooking wine, 10 grams of onion and ginger juice, 3 grams of refined salt, 1 gram of thirteen spice powder, 0.5 grams of baking powder, 5 grams of sugar and 30 grams of sesame oil. Method 1. Add Cuscuta chinensis and Cistanche deserticola into a casserole with 300 grams of water, and boil until the remaining 75 grams of the soup, remove the dregs and let the juice cool. Cut celery into sections. Cut the carrot into diamond slices. Cut the onion into shreds. Cut the cucumber into strips. Cut venison into large rectangular slices. 2. Put the sliced venison into the container, add carrot slices, shredded onion and celery, mix well and taste for about 15 minutes, take out the sliced venison and put it into another container, add the cool medicine juice, cooking wine, onion and ginger juice, refined salt, thirteen spice powder, baking powder and sugar, mix well, beat repeatedly to taste and absorb the medicine juice. 3. Brush a layer of sesame oil on the baking plate, spread the meat slices on the plate, brush another layer of oil on the meat slices, bake them in the oven until they are ripe, take them out, roll them into meat rolls one by one, put them into the plate, and put the Cucumber Strips on the other side of the meat rolls. It is characterized by beautiful color, tender inside, salty fragrance and unique flavor. Operation tips meat must be cut thin and uniform.

Third: Stewed venison, stir fried with onion and garlic, mixed with Worcestershire sauce, thyme and laurel leaves to make this unique stewed venison. Ingredients: 2 tbsp vegetable oil, 900g venison, 3 onions, 2 pieces of chopped garlic, 1 tbsp Worcestershire sauce, 1 piece of laurel leaf, 1 tbsp fresh thyme, 1 tbsp salt, 750ml water, 7 small potatoes, peeled and cut into four pieces, 1-2 pieces of parsnips, peeled, cut into pieces, 2 tbsp flour, 4 tbsp water. Method 1. Heat the oil, add venison, fry the meat, put it in Add onion, garlic, Worcestershire sauce, laurel leaves, thyme, salt and 750 ml water. 2. Cover and cook for 1 to 1.5 hours or until tender. 3. Add potatoes and parsnip and cook until soft. Mix the flour and water and pour into the stew to thicken the soup. Remove the laurel leaves before eating.

matters needing attention

People with trauma, infection, fever and fire should not eat. Deer meat, like beef and mutton, belongs to the category of red meat. Eating more and eating for a long time is not conducive to the prevention of gastrointestinal diseases.