What do you feed if the beak is too skinny? How to eat long billed birds

The copper-billed bird is relatively simple to raise, and the staple food is sorghum rice, because its individual is larger, so it is not suitable to feed millet. Appropriate addition of cuttlefish bone meal in the food to help the area supplement calcium. Cuttlefish bone meal can be purchased at the pharmacy medically called "sea cricket".

Like other birds, copperbill likes to eat oil crops: such as sunflower seeds, Suzi hemp seeds, but don't give too much, eat too much and get fired.

Millet is another pet bird with good palatability and is also a high-calorie food that can help love birds to gain weight. However, you should avoid eating too much millet, although it can help your bird gain weight, but it is not as nutritious as other options, and some trace elements and nutrients can be added appropriately when feeding.

You can regularly feed egg yolks, cuttlefish bones, melon seeds, and birds like to eat.

How to eat long-billed birdsMost of the long-billed birds are national second-class protected animals, and they are not recommended to eat, so let's take a look at the practices of other dishes!

A spiced sparrow.

1.The finch (sparrow) is slaughtered, feathered, gutted, and washed.

2.Add 20 grams of salt, salty and sweet soy sauce, sweet white wine juice, monosodium glutamate, five-spice powder and pepper to the bowl, mix well and marinate to taste;

3.Put the wok on a hot fire, pour in the lard, burn until it is hot, fry the noodles until yellow, remove and drain the oil, and put them on a plate;

4.Put the wok on the heat, pour in the lard, burn until it is hot, fry the finch until the skin is tightened and removed;

5.When the oil temperature rises to six or seven hot, fry the finch again until the color is golden and red;

6.After draining the oil, the sparrows are placed with their heads facing outwards and neatly arranged on the noodles and served with salt and pepper dishes.

The color is brown and red, the entrance is dry and fragrant, and it is best accompanied by wine.

The second is the turtle dove.

Turtledove 900 g Peanut Oil 100 g Cooking Wine 50 g Salt 5 g Monosodium Glutamate 2 g White Sugar 5 g Sichuan Pepper 10 g Sichuan Pepper Powder 1 g Green Onion 15 g Ginger 15 g Starch (Pea) 25 g Sesame Oil 25 g Appropriate amount each.

1.Smash the green onion and ginger; Pick and wash the parsley.

2.Turtledove dry pluck off the coarse hair, then scald with seventy percent boiling water to exhaust the fluff, disembowelment from the back bone to wash the internal organs, first remove the head, wings and feet, and then the legs, breasts, and back to clean the bones, all put together, with green onions, ginger, cooking wine and peppercorns, salt, sugar and monosodium glutamate marinated for about 1 hour, and then remove the green onions, ginger and peppercorns, mix well with egg white and wet starch, the turtledove pulp is good.

3.The peanut oil is boiled, the slurry turtledove and the head, wings and feet are fried and fished out, when the water in the oil is boiled dry, then the turtledove is fried and crispy and golden, the oil is decant, the pepper powder and sesame oil are sprinkled, it is poured into the plate, the turtledove is cut into centimeter-wide strips, placed in the plate, and then the head, wings and feet are placed into the original shape, poured pepper sesame oil, and the peanut and coriander are ready.

Crispy and crispy, the taste is delicious, and it is suitable for wine.

Due to the frying process, about 1000 grams of peanut oil need to be prepared.