Can ostrich meat be stewed with black fungus? How do you stew ostrich meat deliciously?

It is not recommended to do this, ostrich meat is originally black, old and woody, black fungus is slippery, refreshing taste, it is very smooth and juicy and delicious to make cold salad or rolling soup, with ostrich meat, the appearance is not high, and the taste is not matched, you can replace it with chestnuts and these powdery and glutinous things to match.

Ostrich meat can be stewed with black fungus, ostrich meat has extremely high nutritional value, high protein, low fat, low cholesterol, low calorie, ostrich meat has many ways to make it, you can refer to some online cooking methods.

Hello friend. Personally, I think. When making ostrich meat, you can also choose according to your taste and preferences, and it is also very good to put black fungus, ostrich meat has the characteristics of high protein, low fat, low cholesterol and low calorie.

It is rich in iron, calcium, zinc, selenium, and contains 27 essential amino acids. Easy to digest and absorb, ostrich meat has the characteristics of fresh and tender taste, no meat residue and fishy smell.

Black fungus is rich in iron and vitamin K, which replenishes qi and blood, cleanses the stomach and intestines, reduces blood viscosity, softens blood vessels, enhances the body's immunity, and has the effect of preventing cancer and fighting cancer.

The nutritional value is also very high, which is more conducive to the absorption and health of the human body, thank you.

Of course, ostrich meat can be stewed with black fungus, and I think that eating it together is also very nutritious and good for health.

Ostrich meat has the characteristics of high protein, low fat, low cholesterol and low calorie, and its content of trace elements such as calcium and iron is extremely high, and contains 27 kinds of amino acids required by the human body. Based on these advantages, ostrich meat is ideal for people with high blood pressure, high blood lipids, etc"Affluence disease"The crowd, as well as the people who should not eat greasy, can be described as a healthy diet.

Yellow essence in ostrich broth.

Efficacy: Nourishing Qi in the body, warming the body.

Ingredients: 30 grams of yellow essence, 15 grams of Huaishan, Yuzhu, Codonopsis, and wolfberry (all available in Chinese medicine stores), 400 grams of ostrich meat, and 3 slices of ginger.

Method: Wash the herbs and soak them slightly; Wash the ostrich meat, cut it into pieces, then put it in a clay pot with ginger, add 2500ml of water (about 10 bowls), boil over high heat, change to low heat and boil for two hours, add salt.

Eucommia ulmoides peanuts in a pot of ostrich bones.

Efficacy: Strengthen the waist and kidneys, strengthen bones and body.

Ingredients: 20 grams of eucommia (available in Chinese medicine stores), 100 grams of peanuts, 500 grams of ostrich bones, 4 slices of ginger.

Method: Put the eucommia ulmoides into an iron pot, sprinkle with light salted water, fry for a while over low heat, and fry until the color is slightly yellow; peanut soaking; The ostrich bones are washed and cracked with the back of a knife; Put the above ingredients and ginger together in a clay pot, add 2500ml of water (about 10 bowls), boil over high heat, change to low heat and cook for two hours, add salt.

Summary. Hello dear! It's delicious when stewed, and it's also eaten like skewers

The results of several experiments in Italy, Poland, South Africa, the United States and Zimbabwe have confirmed that ostrich meat is considered a health food because of its high nutritional value. Ostrich meat is poultry meat, but it is red meat and not white meat like other birds. Its meat is tender and smooth, juicy and fresh, good taste, no peculiar smell, and has the characteristics of high protein, low fat, low cholesterol and low calorie, its unit fat content is only one-tenth of beef and pork, but the content of iron, calcium, zinc, selenium, etc. is higher than that of general meat, and also contains 27 kinds of essential amino acids, so the price is higher than beef.

According to relevant research, ostrich meat is a health food for patients with heart disease, hyperlipidemia, arteriosclerosis, cancer, gallstones, and pancreatic inflammation.

Two days ago, I saw Jiucheng Tuotuojia doing activities, and saw that they were selling about 99 yuan a kilogram, but the specific number is really not clear

Can you eat ostrich meat stewed.

Hello dear! It is very beautiful to eat when stewed, and it is eaten like skewers According to the results of several experiments in Italy, Poland, South Africa, the United States and Zimbabwe, ostrich meat is considered a health food because of its high nutritional value. Ostrich is making bird meat poultry meat, but it is red meat and not white meat like other birds.

Its meat is tender and smooth, juicy and fresh, good taste, no peculiar smell, and has the characteristics of high protein, low fat, low cholesterol and low calorie, its unit fat content is only one-tenth of beef and pork, but the content of iron, calcium, zinc, selenium, etc. is higher than that of general meat, and also contains 27 kinds of essential amino acids, so the price is higher than beef. According to relevant research, ostrich meat is a health food for patients with heart disease, hyperlipidemia, arteriosclerosis, cancer, gallstones, and pancreatic inflammation. Two days ago, I saw Jiucheng Tuotuojia doing activities, and saw that they were selling about 99 yuan a kilogram, but the specific number is really not clear

Hello! Is there anything else that Empty Pure Tremor can help you? I will sincerely serve you. If not, please defeat it, please give me support and praise for my work! Thank you! Have a great day! Hail of pants.

1. Ostrich meat tastes very good, main ingredients: 8 taels of ostrich meat and 1 oyster mushroom.

2. Marinade: 1 tablespoon corn flour, 1 tablespoon wine, 1 tablespoon pepper, 1 egg white, 1 4 teaspoons.

3. Seasoning: Margilyn has a pinch of salt, 1 tablespoon of soy sauce, 1 teaspoon of white powder.

4. Put the ostrich meat slices into a container, mix the tender essence and water, mix well, add soy sauce and sugar to marinate for 1 hour and set aside; Slice the mushrooms, garlic and shallots, and shred the onion for later use.

5. Stir-fry the shallots, garlic slices and onion shreds with cream, add the straw mushrooms and stir-fry slightly; Pour in water, soy sauce, pepper, black vinegar and sugar and simmer for 10 minutes.

6. Slice the oyster mushrooms, fry them in the pan with cream until golden brown on both sides, add the tomato slices before starting the pot and heat them slightly, remove them from the plate and lay them on the bottom.

7. Mix the ostrich meat mixed with protein and corn flour, put it in a pan and fry it until golden brown on both sides.

8. Take out the stewed straw mushrooms, put them in a blender and puree, and pour them on the ostrich meat.

Of course, such a tall ingredient must be made in foreign ways! Let's have "Ostrich Braised in Red Wine".

1. Wash the ostrich meat, cut into pieces and set aside.

2. Wash the shallots, green onions, ginger and garlic respectively, slice the shallots, cut the green onions, slice the ginger, and chop the garlic into minced garlic.

3. Melt the butter, add shallots, minced garlic, green onions, ginger, stir-fry until fragrant, fry the ostrich meat until it is broken, put red wine, light soy sauce, salt and pepper, pour it into the casserole, add the broth, boil over high heat, change to low heat and simmer for 1 hour until the ostrich meat is crispy, add chicken essence to adjust the taste.

Do it this way, it's delicious and beautiful, and it's fried alive!

I haven't eaten this before, you can try to create it.

1.Ostrich meat washed and cut into pieces; Wash the shallots, green onions, ginger and garlic separately, slice the shallots, cut the green onions, slice the ginger, and chop the garlic into minced garlic.

2.Melt the butter, add the shallots, minced garlic, shallots, and ginger and stir-fry until fragrant.

3.Add the ostrich meat and stir-fry until it is broken, then add red wine, light soy sauce, salt and pepper.

4.Add the broth, bring to a boil over high heat, change to low heat and simmer for 1 hour until the ostrich meat is crispy, and the chicken can be finely adjusted to taste.

Tips: The amount of red wine can be increased or decreased according to personal preference, as long as it is delicious.

Ingredients: 500 grams of ostrich meat, 2 green peppers, 2 red peppers, half an onion, 1 teaspoon salt, 1 tablespoon light soy sauce

1 tablespoon oyster sauce, 1 tablespoon ground black pepper, 1 tablespoon starch, appropriate amount of cooking oil, appropriate amount of water starch.

Steps: Remove the stems and seeds of the green and red peppers and cut them into small pieces;

Onion cut into small pieces;

Thinly slice the ostrich with wild meat; Put it in a soup bowl, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of black pepper, add 1 tablespoon of starch, then grasp it with your hands to taste, then add 1 tablespoon of cooking oil, grasp and marinate for a while;

Then heat the oil widely, when the oil temperature is 7 hot, put the ostrich meat into the pot of Jilaohe and pass the oil, and when it is mature, use a colander to put it out for later use;

Leave the bottom oil in the pot, put the green and red peppers and onions into the pot, and stir-fry evenly over high heat;

Then add a little salt to taste, then add ostrich meat, then add a little water starch, stir-fry evenly and then get out of the pot.

Ingredients: 500g ostrich meat, 1 onion, 1 piece of ginger, 5 millet peppers, 5 cloves of garlic, 1 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon starch, 1 tablespoon bean paste.

Steps: Cut the onion into shreds and put it in a dry pan to pad the bottom;

Slice the ginger, cut the millet pepper into small pieces, slice the garlic;

Cut the ostrich meat into thin slices, put it in a soup bowl, add 1 teaspoon of salt, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of starch, and grasp well with your hands;

Add 1 tablespoon of cooking oil after grasping well, then grasp well again;

Add another 1 tablespoon of bean paste and stir-fry over low heat to bring out the red oil;

Then pour the ostrich meat into the pan and stir-fry until it is broken;

Transfer to a dry pot lined with onions, then place on top of an alcohol lamp and cook while eating.

Ostrich meat is nutritious, can be stewed and eaten, and can be made into bamboo shoots tons of ostrich meat.

Ostrich meat is highly nutritious and has extremely high nutritional value, and its quality is superior to that of beef. The outstanding features are: low fat, low cholesterol and low calorie.

In addition, ostrich meat has become an internationally recognized green and healthy food. A variety of dishes can be cooked by many techniques such as stir-frying, frying, roasting, boiling, stewing, roasting, filling, and soup.

Tons of ostrich meat with bamboo shoots.

Ingredients: 500g ostrich meat, 100g spring bamboo shoots, 30g ham

Excipients: appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of pepper, appropriate amount of chicken essence, appropriate amount of coriander.

Steps: 1. Wash the raw materials after processing.

2. Ostrich meat (preferably ostrich legs with tendons) wash, cut into pieces, and soak in bloody water with water; Wash the old roots of the spring bamboo shoots, cut them into hob pieces, boil them in clean water and remove them for later use; Cut the ham into small pieces.

3. Wash the green onion, ginger and coriander and cut them into sections.

4. Add water to the pot, put the ostrich meat to boil, remove the surface foam; Pour the blood water soaked in ostrich meat into the pot, stir well, heat over low heat until slightly boiling and all the foam floats on the soup noodles, quickly skim off the foam, pour it into the casserole, put in the ostrich meat, spring shoots, cloud legs, green onions, ginger, salt, cooking wine, pepper, and simmer for an hour.

5. Add chicken essence to adjust the taste, sprinkle with coriander.

Note: The four steps of the production process are very important, be sure to skim off the foam in the soup, so that the soup is clear and delicious.