Can camel meat be stewed with white radish, and how to make camel meat delicious

OK. Cut the camel meat into cubes and place in cool water.

Boil for one minute, drain the blood foam, wash and put in the rice cooker.

Choose to simmer slowly. Choose the time to put in the white radish, add some salt according to your taste 10 minutes before cooking, and the soup is delicious and deliciously stewed camel meat.

White radish can be stewed. And nutritious bees are rich. Complementation.

The turnips are cold. Those who have a cold constitution. People with spleen and stomach deficiency should not eat more.

Threatened miscarriage. Chronic gastritis. Patients with uterine prolapse and other patients eat less radish.

Radish should not be used with snake meat. Ginseng. Grilled fish.

Barbecue. Oranges and other foods are eaten. with carrots.

Carrots should not be eaten together.

OK. Camel stew in red wine.

Ingredients: camel meat, celery, potatoes, red wine, chicken broth, garlic, olive oil.

The soup with chicken essence is also very good.

Bay leaf (large leaves, Chinese medicine stores have) thyme (small leaves, also Chinese herbal medicine, also known as ground pepper) Method: Slice garlic, peel and cut potatoes for later use.

Cut the celery into small pieces of about 2cm.

Pour the olive oil into the soup pot, stir-fry the garlic and celery, add the camel meat, and lightly fry to color.

Add red wine, chicken broth and potato wedges and simmer for one hour.

A small reminder from the main cupboard:

During the boiling period, stir the soup in the pot from time to time to avoid sticking to the bottom of the pot.

If you don't have red wine, you can replace it with beer, which of course tastes worse.

Therefore, there is alcohol in the dish, so it is not recommended for small dogs.

Practical Tips:

Chicken broth can be replaced with chicken essence with water, but to avoid being too salty, it is best to taste it before putting it in the pan.

A small pot of camel meat is recommended for 1 5 bottles of red wine.

Note: It is best to soak camel meat with salt and pepper for about 30 minutes, so that it tastes more delicious and has no fishy smell.

Camel meat is not easy to stew, hump is a famous dish, camel meat is first watered, after copying, add oil grams to the pot, put in the peppercorns, put salt and soy sauce, put potatoes, green onions, red peppers, and finally put less celery to enhance the flavor.

Where can you buy camel meat?

Camel meat is a traditional Chinese medicine, and camels are rare animals in the world, and it is strictly forbidden to hunt them.

Here's an introduction to the nutritional value of camel meat:

Camel meat is rich in protein, fat, calcium, phosphorus, iron, and vitamins A, B, and niacin. The fat content is 65%, and it is also low in cholesterol, making it a healthy meat.

Hump meat is a delicious meat that contains protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B L, and vitamin B

2 and nicotinic acid and other ingredients. Camel fat is the gum fat in the peak of Bactrian camel, also known as peak oil. It has the effect of moisturizing dryness, dispelling wind, invigorating blood and reducing swelling. It is suitable for people with stubborn and unkind wind diseases.

Bone-in camel meat is suitable for potsticker camel meat, which is charred on the outside and tender on the inside, crispy and delicious.

Potstickers for camel meat.

Ingredients: camel meat, fat meat, water chestnut.

Excipients: coriander.

Seasoning: eggs, cooking wine, salt, sugar, monosodium glutamate, sesame oil, pepper powder, green onions, ginger 15, starch, vegetable oil.

1.Remove the tendons from the camel meat and cut it into thin slices, then pound it into a fine puree, and take 150 grams of fat meat and chop it into rice.

2.Peel the water chestnuts and chop them for later use.

3.Mash the green onion and ginger, add cooking wine to extract the juice, then add eggs, starch, cooking wine, monosodium glutamate, sugar, salt and sesame oil, and stir into a filling.

4.Put the remaining fat meat into a soup pot and cook, remove the foam, take it out to cool, and cut it into thin slices.

5.Wipe off the fat slices and add the dry starch to the fat slices and put them in a frying pan one by one.

6.Paste the camel meat stuffing on the fat slices, press flat with a knife, and then paste the coriander leaves, when eating, put the frying pan on the fire, keep turning, fry it over warm fire until the fat oil is discharged, take out the decant oil when the outside is crispy and the inside is golden brown, sprinkle pepper powder, pour sesame oil, and put it on the plate.

Efficacy of camel meat.

1.Nourishing blood and qi: suitable for people who have no radiance in complexion, lose ruddyness, and have cold hands and feet.

2.Strong tendons: Strengthen tendons, clear the channels, recover fatigue and regulate waist and knee soreness.

3.Bone strengthening: prevent or assist ** orthopedic diseases.

4.Promote blood circulation and blood stasis: promote the flow of human qi and blood, and it is suitable for blood stasis syndrome.

Hello, barbecued camel meat is generally more delicious. Grilling is more common and has a better taste than other methods.

It is not recommended to cook camel meat, because camel meat generally has a miscellaneous smell or earthy smell, and the taste is sour and fishy, which is heavier than beef. (The same goes for braised food) Simple and clear, the barbecue is delicious.

Camel meat: 250g of camel meat, half an onion, half a green, red and yellow pepper, 4 bamboo sticks. 1 tablespoon butter, white wine.

Amount, 2 teaspoons minced garlic, 1 teaspoon black pepper, 1 teaspoon minced ginger, 1 teaspoon salt, 1 teaspoon mixed herbs.

spoon (this can not be left out), lemon juice 1 2 teaspoons (lemon juice has the effect of removing the fishy smell in addition to a small amount of greasy plus flavoring).

Camel meat channeling method:

1. Cut the camel meat, green, red, yellow pepper and onion into squares (similar in size).

2. Marinate the camel meat in the marinade for about 10 minutes, then add other ingredients and marinate together for another 5 minutes.

3. Repeat the materials in order with a bamboo skewer and lay them flat on the plate.

4. Preheat it for 7 minutes with [Bake in thin pieces], then put in the skewers, bake it for 7 minutes with [Bake in thin pieces], take it out and reverse it, and bake it for another 7 minutes, then you can serve.

Health Tips:

When the charcoal first starts burning, it will be accompanied by thick smoke and flames, which is not suitable for grilling, so for your health, please wait for the smoke and flames to disappear before starting grilling.

First of all, the camel meat is processed, the carrots and seasonings are added to the pot, and after about 30 minutes, the delicious camel broth is complete, delicious and suitable for all ages.

When cooking camel meat, you must pay attention to the heat, otherwise it is easy to turn the meat into firewood.

Ingredients: 100 grams of camel meat (tendons).

Adjuncts lettuce. 1 carrot.

1 2 roots. Seasoning salad oil.

Salt in moderation. 1 4 teaspoons.

1 tablespoon of soy sauce 1 slice of ginger.

1 clove of garlic. 1 shallot.

1 tablespoon chopped pepper.

5 pickled red peppers.

2 tablespoons of aged vinegar.

The recipe for sour and spicy camel tendon.

Material Collection Diagram:

Camel tendon initial soaking process]:

1.The whole camel tendon is too long to fit in the container, so it has to be chopped into sections with a boning knife.

2.Place the chopped camel tendons in a basin of cold or warm water (the water temperature should not be hot) so that the water surface is not over the surface of the ingredients, and set aside to soak overnight.

3.After one night, the surface of the camel tendon becomes transparent, and the hard core inside can be seen.

4.Rinse off the greasy surface of the camel tendon during the soaking process with clean water.

Camel tendon boiling and secondary soaking]:

1.Put the washed camel tendon in an electric pressure cooker, add an appropriate amount of water, and let the water surface cover the surface of the ingredients.

2.Add green onions, peppercorns, and ginger slices (these three seasonings can add flavor to the camel tendon).

3.Cover the pot, turn on the electricity, press the "hoof tendon" button to keep the pressure for 20 minutes and cook.

4.The electric pressure cooker stops working, and when the temperature in the pot drops, the hot gas dissipates, and the lid is opened, and the surface of the boiled camel tendon is dark.

5.Cover the pot and set the pressure cooker aside to simmer for a day.

6.In the evening, open the lid of the pot, the surface of the camel tendon is transparent white, pinch it with your hand, there is no hard core inside, and the camel tendon is cooked.

Cleaning and preservation of camel tendons]:

1.The stewed camel tendon is cut with a knife to see if there is indeed no hard core inside, and if there is a hard core, then "boil - simmer" for a while.

2.Put the camel tendon in warm water and pour a small amount of Shanxi old vinegar (to remove the fishy smell of the camel tendon and the greasy attachment to the surface).

3.Use your hands to scrub the greasy and impurities on the surface of each camel tendon.

4.Rinse the washed camel tendons with clean water.

5.Drain the water and the camel tendons are done.

6.The processed camel tendon is divided into several portions according to the amount of each consumption, packed in a fresh-keeping bag, put in the refrigerator for freezing, and when eating, it can be taken out and thawed naturally, and it can be boiled, cold, and fried.

Stir-frying process]:

1.Finely chop the ginger, green onion, and garlic separately.

2.Put an appropriate amount of cooking oil in a wok, add green onions, ginger and garlic and stir until fragrant.

3.Finely chop the pickled peppers and prepare 1 tablespoon of homemade chopped peppers.

4.Place the pickled peppers and chopped peppers in a pot and stir them for a spicy flavor.

5.Cut the processed camel tendons into small cubes.

6.Place the diced camel tendons in a pan and stir-fry a few times with a spatula.

7.Pour 2 tablespoons of Shanxi aged vinegar into the pot.

8.Then add 1 tablespoon of soy sauce.

9.Add 1 4 teaspoons of table salt.

10.Use a spatula to mix the soup with the diced camel tendons.

11.Wash the carrots, peel and cut into cubes.

12.Put the diced carrots in a wok and simmer over high heat for 1 minute.

13.Peel and wash the lettuce and cut into cubes.

14.Put the diced lettuce in a pot and simmer on high heat for 1 minute until the soup in the pot is dry.

15.Stir all ingredients well with a spatula and turn off the heat.

Ingredients: Camel meat, leg meat or belly meat. 500g

Green onion ginger anime a little.

The practice of stewed camel meat.

Camel meat cut into cubes.

2.Put in cool water.

3.Boil for one minute.

4.Drain the blood foam and rinse.

5.Place in the rice cooker.

6.Choose to simmer slowly. Add some salt to taste 10 minutes before cooking.

7.A delicious stewed camel meat in soup is OK.

Tips: 1.Just a little bit of green onion and ginger anise, and no other more violent condiments.

2.Good ingredients eat their own fresh aroma, don't let the condiments dominate.

Braised camel meat.

Prepare the ingredients

Camel meat 500g

Appropriate amount of green onions.

Ginger slices to taste.

Star anise: Appropriate amount.

Salt to taste. Canola oil to taste.

Rock sugar to taste.

Light soy sauce and soy sauce to taste.

Liquor (try to use rice wine) in moderation.

Water: Appropriate amount.

Step 1Start by preparing the necessary ingredients.

2.Blanch the washed camel meat and ginger slices in a pot of boiling water to remove the foam!

3.Blanch and set aside!

4.Pour the oil into a hot pot, and when the oil temperature rises, put the green onion, ginger, cinnamon, star anise, and chili pepper (you can choose according to your own taste) into the pot and stir-fry until fragrant!

5.Pour the meat into the pan, add an appropriate amount of salt, dark soy sauce, and stir-fry until the meat is colored.

6.Put in the right amount of water according to your own stew habits, if you want to eat soft and rotten, you must put water at one time, otherwise the second addition will change the original taste, after boiling on high heat, change to low heat stew, because it is an adult camel, so it should be stewed for more than three hours!