How to cook guinea fowl? How do you get guinea fowl to eat?

1 guinea fowl (about 500 grams), 50 grams of pearl cabbage, 1 carrot, 3 grams of salt, 50 ml of cooking wine, 2 green onions, 2 slices of ginger.

Method: 1) After washing the pearl cabbage, add an appropriate amount of water and use a casserole to boil out the soup first. Remove the vegetable residue, strain out the soup and set aside.

2) Chop the guinea fowl into pieces, remove the blood with boiling water, put it in a stew pot and add salt.

3) Scoop out 8 spherical balls from carrots and place them on top of the chicken pieces.

4) Pour in an appropriate amount of boiling water and medicinal juice, and simmer for about 1 hour until the meat is cooked through.

Stewed guinea fowl.

1. Prepare relevant materials.

2. Wash the guinea fowl and cut it into pieces.

3. Blanch and wash again.

4. Put it in a stew pot with water.

5. Pour in the boiling mineral water.

6. Cover the pot, turn on the electricity, choose quick simmer, 3 hours.

7. When the time is up, it is done.

Tips: Stew guinea fowl with mineral water, and the soup is more sweet and mellow.

Guinea fowl can be bought and eaten at the wet market. (Wild guinea fowl is a protected animal and is not edible).

Pearl-bearing chickens usually start laying eggs at 210 240 days of age, with more eggs laid in the next 5 to 6 months, with a total of 80 120 eggs. The egg weighs 45 grams, has high nutritional value and tastes good. The eggshell is slightly yellow or yellowish-brown, thick and firm, which helps to maintain its nutritional quality during long-term storage.

Distribution. Origin: Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Central African Republic, Chad, Congo, Democratic Republic of the Congo, Côte d'Ivoire, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea, Guinea-Bissau, Kenya, Lesotho.

Liberia, Malawi, Mali, Mauritania, Morocco, Mozambique, Namibia, Niger, Nigeria, Rwanda, Saudi Arabia, Senegal, Sierra Leone, Somalia, South Africa, South Sudan, Sudan, Eswatini, United Republic of Tanzania, Côte d'Ivoire, Ghana, Togo, Uganda, Zambia.

The above content refers to Encyclopedia - Guinea Fowl.

Encyclopedia - Pearlaceae.

The best way to eat guinea fowl is as follows:

1. Kill the guinea fowl for bone dismantling, bone and flesh separation.

2. Boiled bones for soup: put the guinea fowl bones in the pot with pure water and cold water, do not touch it, turn off the low heat after boiling, cook for about 5 minutes, and then add an appropriate amount of salt to drink the sweet guinea fowl soup.

Guinea fowl best practices:

1.Peel off the guinea fowl, remove the internal organs, remove the plasma and wash it;

2.Chop into pork ribs, blanch them with boiling water, rinse them again and put them in a pot;

3.Add green onions, ginger and soy sauce and simmer for 10 minutes;

4.Carrots cut into hob cubes;

5.Peel and pat loose fresh ginger;

6.Cut the green onion into large sections;

7.Garlic cloves;

8.Heat the wok, add the bottom oil and burn until it is hot, pour in the simmered guinea fowl pieces, fry until the chicken pieces have no soup, and make a uniform ** sound;

9.Add the radish cubes and continue to fry for a while;

10.Coloring with soy sauce, add refined salt, rice vinegar, green onion, ginger, garlic cloves, add more than three points of guinea fowl soup, and bring to a boil;

11.Add monosodium glutamate to taste salty and fresh, move to low heat and cover and simmer until the guinea fowl is crispy and half of the soup remains;

12.Turn the heat to the high, thicken with water starch, add pepper and sesame oil and turn the pan and put it on a plate.

Ingredients: 1 yam, 600 grams of guinea fowl, appropriate amount of vegetable oil, appropriate amount of salt, 10 grams of ginger, 5 grams of dark soy sauce, 1 gram of Sichuan peppercorns, 3 spicy skins, 20 grams of sweet noodle sauce. 1. Wash and cut the guinea fowl into pieces, slice the ginger, and cut the spicy skin into sections.

2. Put the chicken pieces into the soup pot and boil and remove them. 3. Heat the pan with cold oil, stir-fry the chicken pieces when the oil is hot, and the chicken skin is slightly curly. 4. Add dark soy sauce and cooking wine and stir-fry evenly, add sweet noodle sauce and stir-fry evenly.

5. Add ginger and spicy skin and stir-fry evenly, then add water and salt to bring to a boil. 6. Transfer to the casserole, add yam and slowly cook over low heat until the chicken pieces are cooked through, and enjoy.

You can wash the guinea fowl and cut it into pieces, slice the ginger, cut off the spicy skin, put the chicken pieces into the soup pot and boil, pick up the hot pan and cool the oil, and turn the chicken pieces when the oil is hot. Stir-fry the chicken skin slightly, add dark soy sauce to the hair curls, stir-fry the cooking wine evenly and add decent sauce, add ginger to the sweet stir-fry, stir-fry the spicy skin evenly, add water and salt to boil over high heat, transfer to the casserole and add yams, simmer slowly over low heat, and enjoy it after cooking.

You can choose to prepare some chili, green onions, ginger and garlic, soy sauce and vinegar, light soy sauce, dark soy sauce, oyster sauce, thirteen spices, and some such as Sichuan pepper, sesame pepper, star anise must be prepared, you can choose to put in when making chicken, at this time the taste is better, if the chicken is larger, you can choose to cut it, cook it in advance, and then make guinea fowl better.

Stew, stir-fry, marinate, you can do it, or you can do it other way.

How to eat? Best tasting. It's good for me to be unwell, they have to eat, he, he, he, he.

Red stewed guinea fowl, peel off the skin of the guinea fowl, remove the internal organs, remove the plasma and wash it, chop it into pieces, blanch it with boiling water, put in green onions, ginger pieces, soy sauce and simmer for 10 minutes, add the bottom oil and burn until it is hot, pour in the simmered guinea fowl pieces, fry until the chicken pieces have no soup, add radish pieces and continue to fry for a while, color with soy sauce, add refined salt, rice vinegar, green onions, ginger pieces, garlic cloves and chicken broth to boil over high heat, add a little monosodium glutamate and simmer until the guinea fowl is crispy. Finally, thicken with water starch, add pepper and sesame oil, turn the pan and put it on a plate.

Guinea fowl can be stewed or braised in a braised manner, which is a good choice. It is more convenient to make loose ants at home, you can choose to prepare some chili, green onions, ginger and garlic, soy sauce vinegar, light soy sauce, dark soy sauce, oyster sauce, thirteen spices, and some such as Sichuan pepper, sesame pepper, star anise must be prepared, you can choose to put it in when making chicken, at this time the taste is better, if the chicken is larger, you can choose to cut it, cook it in advance, and then make guinea fowl better.

1. Peel off the skin of the guinea fowl, remove the internal organs, remove the plasma and wash it.

2. Chop the ribs into pieces, blanch them with boiling water, rinse them again and put them in a pot.

3. Add green onions, ginger and soy sauce and simmer for 10 minutes.

4. Cut the carrot into hob pieces, peel and pat the fresh ginger loosely, cut the green onion into large sections, and pat the garlic cloves loose. Slow digging and rushing.

5. Heat the wok, add the bottom oil and burn until it is hot, pour in the simmered guinea fowl pieces, and fry until the chicken pieces have no soup, making a uniform ** sound.

6. Add the radish cubes and continue to fry for a while.

7. Color with soy sauce, add refined salt, rice vinegar, green onion, ginger and garlic cloves, add more than three points of guinea fowl soup, and bring to a boil.

8. Add monosodium glutamate to taste salty and fresh, move to low heat and cover and simmer until the guinea fowl is crispy and half of the soup remains.

9. Turn the fire to the fire, thicken it with water starch, add pepper and sesame oil, turn the pot and put it on a plate.

There are many ways to cook guinea fowl, including: 1Braised guinea fowl:

Bring the guinea fowl to a boil, add seasonings such as green onions, ginger, garlic, tofu, soy sauce, sugar, vinegar, salt, etc., and cook for a few minutes. 2.Boiled guinea fowl:

Add guinea fowl to an appropriate amount of water, add seasonings such as green onions, ginger, garlic, tofu, etc., then add seasonings such as cooking wine, sugar, vinegar, salt, etc., and cook for a few minutes. 3.Sweet and sour guinea fowl:

Put the guinea fowl in a pot, add spices such as green onions, ginger, garlic, tofu, etc., then drizzle with sweet and sour sauce and cook for a few minutes. 4.Barbecue guinea fowl:

Put the guinea fowl on the grill, add an appropriate amount of water, stir in seasonings such as cooking wine and oyster sauce, put it in the oven, and cook it for a few minutes. 5.Fried guinea fowl:

Soak the guinea fowl in lightly salted water for a while, then mix in the powder, then put it in a frying pan and fry it. These are the common ways to cook guinea fowl and adjust the seasoning to your personal taste to create more delicious dishes.

Nutrition facts of guinea fowl: Protein: g Fat:

g Carbohydrates: g Fiber: g Vitamin A:

156 IU Vitamin C: 0 mg Calcium: 14 mg Iron:

mg Zinc: mg Magnesium: 17 mg Potassium:

140 mg Phosphorus: 135 mg Selenium: micrograms.

In addition, I have also summarized the following characteristics for you about guinea fowl:

1.Guinea fowl have very soft hair, so it requires special care. Groom its feathers every day to keep them clean.

2.Guinea fowls need to be vaccinated regularly to prevent the occurrence of diseases. 3.

Get tested regularly for the virus to check if you have any disease. 4.Guinea fowl should be provided with a nutritious diet.

5.Do not mix guinea fowl with other poultry to avoid spreading residual fibrosis. 6.

Guinea fowl has a very low body temperature and should be given adequate thermal insulation and bathed regularly to keep its coat soft.

1.Goji berry stew with guinea fowl.

Although the guinea fowl is relatively small, it does not prevent the guinea fowl from having a lot of fat content, so the guinea fowl stew soup is very delicious. In addition, the chicken soup stewed by guinea fowl is bright in color and light yellow, which makes people very appetizing when they look at it.

2.Stir-fry guinea fowl.

In fact, the size of guinea fowl is very small, so it is very suitable for stir-frying, stir-fried guinea fowl, the taste is fat, and some of the small guinea fowl bones can even be chewed directly, the taste is very good, not to mention, it is especially suitable for wine, and it tastes super feeling.

3.Steamed guinea fowl.

In order to retain the nutrition of guinea fowl to the greatest extent, the first recommended practice is to steam guinea fowl, which can retain its rich amino acid and protein nutrition to the greatest extent, and the chicken is unusually delicious and delicious. Paired with some homemade dipping sauces, it will definitely conquer your taste buds in minutes.

4.Braised guinea fowl.

The guinea fowl stewed with various sauces is super rich in sauce, and it tastes very delicious to eat, and the guinea fowl is generally relatively small, and it will not cause too much burden if you eat one at a time, and there will be no excess leftovers, causing us trouble, which is completely suitable for office workers or people who live alone at home to make their own hall and eat blindly.

5.Roast chicken with chestnuts.

Its practical chestnut to make guinea fowl is also extremely delicious, the soft and sweet chestnut is a natural freshness enhancer, which can put forward the umami of guinea fowl to the greatest extent, and the addition of chestnut also makes the taste and level of this dish more abundant, very delicious, the method is also very simple, if you have time, you must try your own big volt let see.

6.Lotus leaf guinea fowl.

Wrap the seasoned guinea fowl with lotus leaves, steam it for 20 minutes to harvest the deliciousness, the fragrance of the lotus leaves appropriately relieves the excess fat components of the guinea fowl, and it is not only fragrant and refreshing to eat, but also do not have to worry about gaining weight.

Don't look at the guinea fowl is petite, but the taste is not worse than other chickens, and the vitamin content of guinea fowl is even much higher than the chicken we usually eat, in recent years, guinea fowl more and more into our table, if you don't know what kind of food guinea fowl can make, you might as well try to summarize the five kinds of guinea fowl home-cooked practices, are absolutely delicious, everyone hurry up and try it.

Which one can be used to do a good job in this spring machine, in fact, it is very simple, it is no different from a normal mobile phone, but it is very small, and then put some special seasonings, so that the taste produces some special tastes outside of the outside, which is actually very good.

Ginseng bead chicken is a dish with guinea fowl and ginseng as the main ingredients, and is a local traditional dish in Jiangsu, which belongs to the Jiangsu cuisine.

How to make it: The guinea fowl is slaughtered and cleaned, the claws are cut off, the chicken head is inserted under the wings, the legs are cut off and the big bones are inserted into the abdomen, put into the water pot, add Shao wine, green onion and ginger, skim off the foam after boiling, take out the chicken and wash it, and filter the soup with a sieve for later use. People participate in cold water and soak slightly, gently wash off the sediment, cut it into 10 strips, tie it into the original shape with shredded ham, and put it in a bowl and add broth to steam it.

Put the guinea fowl into the tasting pot, add salt, Shao wine, original soup, then add ginseng and original juice, seal and cover with plastic wrap, and steam for 2 hours on the basket with a strong fire.