How to make a good deer antler dish How to eat dried deer antlers and how to do it

Roasted pork with staghorn vegetables.

1. Raw materials: 1Ingredients: 300 grams of staghorn cabbage, 250 grams of pork.

2.Seasoning: refined salt, cooking wine, monosodium glutamate, chopped green onion, shredded ginger.

Second, the production method: 1Remove the staghorn cabbage, wash it and cut it into sections. Wash the pork and cut into cubes.

2.Heat the pot, add the pork and stir-fry, cook in cooking wine, soy sauce, add chopped green onion and ginger, and stir-fry until cooked.

And to taste, put in the antlers and burn them until they are flavorful, add monosodium glutamate, and get out of the pot.

Note: This dish is made of staghorn vegetables and pork that nourishes yin and moistens dryness, nourishes the body and nourishes the qi, which can be lifted for the human body.

It is rich in protein, fat, carbohydrate, iodine and other nutrients. It has the effect of softening and dispersing knots, nourishing yin and dissolving phlegm. It is suitable for goiter, cervical lymphadenopathy, bronchitis, yin deficiency dry cough, and mouth.

Symptoms such as thirst, fatigue, fatigue, malnutrition, etc.

Dish name】 Cloud slice staghorn dish.

Cuisine】 Lu cuisine.

Features】 Fragrant and refreshing, bright and beautiful. It is a wild vegetable delicacy with a unique flavor.

Ingredients】 150 grams of staghorn. 20 grams of ham, 20 grams of magnolia slices, 20 grams of cucumber skin, 15 grams of mung beans. 100 grams of clear soup, 5 grams of monosodium glutamate, 15 grams of Shao wine, 50 grams of starch, 5 grams of chicken fat, 10 grams of refined salt.

Production process] put water and mung beans in the pot, remove the mung beans after boiling, put the staghorn vegetables in the mung bean soup, and then soak them in water for 1 hour, remove and drain. Slice the staghorn, ham, magnolia slices, and cucumber skin into a spatula, and arrange the scales face down in the bowl at intervals. Clear soup, monosodium glutamate, Shao wine, salt mix evenly and pour into the bowl, take out the basket with vigorous steaming for half an hour, and decant the soup and buckle it in the plate.

Dip the decanted soup with thickener, pour in chicken fat, and pour it on the noodles.

Deer antler vegetables should be cooked first, and the taste is not good if it is not cooked well.

Add a little edible alkali to boiling water and cook for 10 minutes, rinse with water and then mix cold or fry;

Staghorn dishes can be scrambled eggs, scrambled shredded pork, or the most common cold salad.

Preparation of cold salad.

Main ingredient: staghorn cabbage.

150g cucumber 1 stalk.

Half a radish with rock sugar.

4 cloves of garlic. 1 handful of Sichuan peppercorns.

Salt 4g white vinegar 15ml

Sugar 20 g sesame oil 10 ml

5 ml of chili oil

1 dried staghorn with cold water.

2. Bring to a boil. 3Wash off dirt and divide into small pieces suitable for consumption.

4Cucumber, rock sugar radish shredded.

5. Put the cucumber shreds and rock sugar radish shreds into the antler cabbage, and chop the garlic and add it. Add salt, sugar, vinegar, sesame oil, chili oil.

6. Fry the peppercorns in hot oil until fragrant, remove the peppercorns, and pour the oil on top.

Antlers are actually the ossified old horns of cervids, but the effect of antlers is very strong, it has the effect of blood and kidney and swelling, and it can be very good for lumbar spine pain and blood stasis, but many people don't know how to eat antlers, and the following is to introduce several good ways to eat them.

1. How to eat antlers - antler wine.

The main ones used are antlers and liquor. Take about six inches long antlers, break the antlers after they are burned red and put them in the wine, sprinkle them into the wine while burning, take an appropriate amount and drink it, we can eat it can play a role in pregnancy back pain and acute lumbar sprain.

2. How to eat antlers - deer antler porridge for kidneys.

Prepare the antlers, japonica rice and white salt. After the japonica rice is boiled into porridge, a bowl is served, and the antler cream is added, and then an appropriate amount of white salt is added and taken on an empty stomach. Eating antler porridge can not only play a role in replenishing the pulp and teeth, but also strengthen the vitality and blood.

3. How to eat antlers - antler mutton kidney soup.

Prepare antlers, lamb kidneys, and spices. The antlers are cleaned and cut into slices, then ground into powder for later use. After the sheep kidney is cut in half, the fascia is removed and cut into slices for later use.

Add an appropriate amount of water to the casserole, add the chopped lamb kidney, add cooking wine and ginger slices after boiling over high heat, turn to low heat and continue to cook for half an hour, wait until the lamb kidney is boiled, add deer antler powder, and then add salt, monosodium glutamate and sesame oil to taste. We eat this soup because it can be very effective for the weakness of kidney yang.

Antlers are mostly used for soaking in wine.

1.Soak the wine alone. The antlers are cleaned, cut into thin slices after the herbs are dried, the herbs can be put into the container with a high number of liquor to soak, it is best to choose a glass container to make the effect of the medicine fully exerted, soaked in a sealed state for a period of time can be directly oralized, can play a role in nourishing the essence of blood, warming the yang and tonifying the kidneys, strengthening the muscles and bones, etc.

2.You can also add an appropriate amount of wolfberry to soak.

How to soak in wine: deer antlers are cleaned, cut into thin slices after the herbs are dried, and the herbs can be put into the container with a high number of liquor to soak, it is best to choose a glass container to make the effect of the medicine fully exerted, and it can be directly taken orally by soaking for a period of time in a sealed state, which can play a role in nourishing the essence and blood, warming the yang and tonifying the kidneys, strengthening the muscles and bones, etc. You can also add an appropriate amount of wolfberry and longan according to personal preference, and the taste will be better.

1. Ingredients: staghorn, green and red peppers, refined salt, ginger, balsamic vinegar, light soy sauce, sugar.

2. Dry staghorn vegetables are scrubbed with water to remove impurities such as sand.

3. Soak the cleaned staghorn cabbage in water for about 5 hours.

4. Wash and shred the green and red peppers, shred the ginger, crush the garlic and cut into cubes.

5. Wash the staghorn cabbage and cut it into long sections.

6. Put the staghorn cabbage in a clean container, sprinkle with ginger shreds and mix well.

7. Pour in a tablespoon of balsamic vinegar.

8. Sprinkle in a little refined salt.

9. Add 1 tablespoon of light soy sauce.

10. Add an appropriate amount of sugar.

11. Sprinkle with garlic granules and mix thoroughly.

Ingredients: 50g of staghorn cabbage

Excipients: 10g of oil, 5g of salt, 10g of starch chain, 10g of cooking wine, 10g of soy sauce, 10g of green onions

Steps: 1. Scrub the dried staghorn vegetables with water to remove impurities such as sand.

2. Soak the cleaned staghorn vegetables in water for about 5 hours.

3. Wash and shred the green and red peppers, shred the ginger, crush the garlic and cut into cubes. Shack Attendant.

4. Wash the staghorn cabbage and cut it into long sections.

5. Put the staghorn cabbage into a clean container, sprinkle with shredded ginger and mix well.

6. Pour in a tablespoon of balsamic vinegar.

7. Sprinkle in a little refined salt.

8. Add one tablespoon of light soy sauce.

9. Add an appropriate amount of sugar.

10. Sprinkle with garlic and mix thoroughly.

Tips: 1. Soak dried staghorn vegetables with water after scrubbing them with water.

2. Prepare cold dishes with ginger, garlic and rotten vinegar to sterilize and enhance the taste.

3. The taste of ginger in the preparation of staghorn vegetables will be slightly bitter.

When the body is fresh, the real staghorn is olive-green or yellow, black after drying, with a conical fixator at the base, and a rod-shaped reproductive pedicle when ripe, with a body height of 6-7 cm, up to 14 cm, and a forked branch 2-8 times. Staghorn vegetables contain 49 mg of protein, alginic acid, mannitol, iodine per 100 grams, and also contain fat, carbohydrates, vitamins, minerals, etc. <

When the body is fresh, the real staghorn is olive-green or yellow, black after drying, with a conical fixator at the base, and a rod-shaped reproductive pedicle when ripe, with a body height of 6-7 cm, up to 14 cm, and a forked branch 2-8 times. Staghorn vegetables contain 49 mg of protein, alginic acid, mannitol, iodine per 100 grams, and also contain fat, carbohydrates, vitamins, minerals, etc.

1. First of all, wash the salted dried deer antler cabbage and soak it in cold boiled water for half an hour.

2. After soaking, it becomes much better, and then wash it with cold boiled water, because it is cold, so it is more hygienic to use cold boiled water.

3. Finely chop the ginger and garlic.

4. Put the ginger and garlic seasoning in a small bowl and add a spoonful of sand tea sauce.

5. Add a spoonful of red oil in the sand tea sauce, mix well and set aside.

6. Cut off the antlers, otherwise it will be too long and inconvenient to eat.

7. Bitter chrysanthemum is also washed and cut off with cool boiled water.

8. Put staghorn cabbage and bitter chrysanthemum and seasoning in a large pot, and mix well.

9. Finally, drizzle with sesame oil.