How to make sika venison delicious? How do you make sika venison delicious?

Is sika venison delicious, is the smell heavier than beef, rougher than donkey meat, has a little smell, and can be covered up with seasonings, and the taste is not bad. .How to make sika deer venison delicious The largest scale How to make sika venison delicious.

How to make sika venison.

There are many ingredients to nourish blood and strengthen the body, but venison is one of the most effective and attractive varieties. Traditional Chinese medicine believes that venison has the functions of tonifying the spleen, invigorating qi and strengthening the five organs, and can also replenish deficiency and thinness, aphrodisiac and essence, and nourish blood and appearance. And it has the special effect of anti-cancer, prevention and treatment of cardiovascular diseases, and cholesterol reduction, and is a pure green food.

Process: Stew. Taste: Salty umami.

Ingredients: Cooking steps:

1.Soak the deer belly (meat) in cold water for half a day, and change the water several times in the middle to remove the smell of blood.

2.The venison is cut into cubes and flown over with water with ginger, green onions, and cooking wine.

3.Put oil in the clean pot, stir-fry the green onions, ginger pieces, garlic cloves, and star anise until hot, and fry the venison over medium heat to remove the water.

4.Add Huadiao wine, light soy sauce and cooking wine and stir-fry for a while, add an appropriate amount of water, bay leaves, cloves, bring to a boil over high heat, turn off the medium heat and simmer for about 1 hour.

5.Wash the bamboo shoots and cut them into pieces, put them in a pot, add pepper and salt and cook for 15 minutes.

Cooking Tips:

Venison can be replaced with beef or other meat Traditional Chinese medicine believes that venison has the functions of tonifying the spleen, invigorating qi, strengthening the five organs, and can also replenish deficiency and thinness, aphrodisiac and essence, and nourish blood and appearance. And it has the special effect of anti-cancer, prevention and treatment of cardiovascular diseases, and cholesterol reduction, and is a pure green food.

It is especially suitable for people with cold hands and feet, kidney yang deficiency, dizziness and tinnitus, lumbar spine pain, impotence, weakness and thinness, inactive blood and poor appearance.

Stewed venison. Ingredients: 1000 grams of venison, 12 red dates, soy sauce, cooking wine, ginger slices, Sichuan pepper, and refined salt.

Method: Wash the venison with water, blanch the blood in a pot of boiling water, and cut it into pieces weighing about 50 grams. Wash and pit the jujubes.

After putting the venison into the pot, pour in an appropriate amount of water, cooking wine, red dates, Sichuan pepper, salt, ginger slices, stew until the venison is 8 ripe, add soy sauce to color, and then simmer until it is ripe. Efficacy: It can replenish the five organs and moisten the blood veins.

Accompanied by jujube, tonifying the spleen and stomach, adjusting the camp and health, and shengjin liquid, it can be the first five internal organs to be damaged, the fire of the life gate is weakened, the yang deficiency is deficient, and the waist and spine are cold and painful. [1]

Edible value. Deer's meat. Sika deer is also known as medicine deer, red deer is also known as eight-pronged deer, yellow-rumped red deer. It is distributed in Northeast China, Inner Mongolia, Northwest, Southwest, South China, and Wenchang regions, and is artificially raised. When killing a deer, take the meat, wash it and use it fresh.

Venison processing. 【Performance】Sweet taste, warm nature. It can nourish qi and blood, replenish deficiency, and nourish the kidneys and essence.

Uses] It is used for weakness and thinness, lack of qi and blood, fatigue and fatigue, or postpartum lack of milk; Kidney deficiency and yang failure, kidney essence insufficiency, soreness and weakness of the waist and spine, cold extremities, and little impotence and sperm.

Usage] boil soup and add to dishes.

Note: People with yin deficiency and yang hyperactivity or heat should not eat. It is not suitable for food in the hot season.

150 grams of refined venison, 50 grams of fatty pork, 5 small rape, fungus, green onions, ginger.

2 tbsp cooking wine, 1 tsp salt, 1 tsp starch, 1 tsp dark soy sauce, 1 tbsp chicken broth.

Production step 1, fungus, green onion, ginger knife; Boil water in a small pot, blanch the rape in water, remove it and set aside.

2. Cut the venison and fatty pork into a puree; Add cooking wine, salt, dark soy sauce and starch to make balls.

3. Pour chicken broth into the soup pot; Put green onion and ginger; After the soup boils, put the balls and add the fungus.

4. After the soup is boiled again, remove the foam, turn to low heat, and add a little salt to taste.

5. When the balls float completely, add the blanched rape.

Specialties A nourishing Northeast style dish that regulates qi and blood and warms vitality.

1. The venison itself is not fat, and it will be firewood if it is cooked; Bad taste. Fattening pork is done to make venison taste better.

2. If there is no chicken broth, you can replace it with chicken essence and water, 2 tablespoons of chicken essence in a large bowl of water.

3. Add less salt to the soup, because the taste is too strong and it will not be sweet.

4. This dish is made of fine venison, which is made of meatballs with fatty pork, which is fatty but not greasy, fragrant and smooth; Cooked in chicken broth, this dish is even more clear but not light, delicious and delicious.

5. Venison is mild, has the effect of nourishing the spleen and invigorating qi, warming the kidneys and strengthening yang. It belongs to the pure yang thing, and the function of nourishing kidney qi is the first of all meats, so for male friends, eating venison is a good tonic food. Venison has the characteristics of high protein, low fat, low cholesterol, etc., contains a variety of active substances, and has a good regulatory effect on the human blood circulation system and nervous system.

Ingredients: 150 grams of venison, 50 grams of raw mushrooms.

Excipients: 3 grams of minced garlic, 10 grams of green onions, 25 grams of vegetable oil, 1 3 eggs, 10 grams of flour, 15 grams of bell peppers, 15 grams of carrots.

Seasoning: 10 grams of pepper noodles, 10 grams of soy sauce, 2 grams of refined salt.

Step 1: Chop the venison into a puree. Chop half of the raw mushrooms and green onions, and cut the other half into centimeter-long strips. Cut the carrots into thick centimeter gears and the bell peppers into long centimeter triangles.

2. Put minced mushrooms, minced green onions, minced garlic, flour, egg water, pepper noodles, sesame powder, and refined salt into the venison and mix well, then make balls with a diameter of centimeters. Part of this meatball is fried in vegetable oil, and the rest is steamed or boiled.

3. In a small pot with vegetable oil, fry the bell pepper and green onion segments, then pour in the soup and continue to cook. When the soup is boiling, add the carrots and meatballs, season with soy sauce and continue to cook, and finally use pepper noodles to taste.

4. Put it in a soup bowl and serve it out.

1. Red vinegar venison cubes.

Ingredients: venison, wine vinegar, chopped black pepper, sugar, salt, corn starch.

Steps: (1) Cut the venison into small pieces, add wine vinegar, chopped black pepper, sugar, salt and cornstarch and mix well;

2) Heat the pan, add a small amount of oil, and pour in the venison cubes;

3) Cook over medium heat until the venison is browned and cooked.

2. Braised venison slices.

Ingredients: fresh venison, coriander, Sichuan pepper, green onion, ginger, light soy sauce, dark soy sauce, cooking wine, salt, sugar, chicken essence, clear soup, starch.

Steps: (1) Wash the venison with water, soak for 30 minutes, then take out and cut into large slices, marinate with 1 tablespoon of cooking wine for 20 minutes;

2) Soak Sichuan pepper in 1 3 bowls of water into Sichuan pepper water, cut the coriander into sections, green onion and ginger into large slices;

3) Pour water into the pot and put 1 tablespoon of cooking wine;

4) Grab the sliced venison with starch; Row into the pot;

5) After the color changes, wait for the blood water to float on the surface, and remove the water after boiling;

6) Pour oil into the pot, add green onion and ginger and stir until fragrant;

7) Add dark soy sauce, light soy sauce, cooking wine, add soaked pepper water, clear soup;

8) After the soup is boiling, add the venison;

9) Add a pinch of salt and sugar to taste; Cover the pot and simmer for about 15 minutes;

10) Cook until a little soup, add chicken essence, sprinkle with coriander and then remove from the pot.

3. Orchid deer breast.

Ingredients: venison, rice wine, sugar, dark soy sauce, salt, pepper.

Steps: (1) After washing the beef with water, use a knife to chop the sliced venison into a delicate meat filling;

2) Add sugar, rice wine, dark soy sauce, water, salt, pepper, chicken essence and a little sesame oil;

3) Stir vigorously with chopsticks in one direction until the meat filling is sticky;

4) Spread a layer of plastic wrap on the board and put a part of the meat filling;

5) Cover with another layer of plastic wrap and use a rolling pin to evenly roll out the meat filling until it becomes a thin slice of meat;

6) Put the thin slices of meat covered with plastic wrap on the top and bottom and freeze them in the refrigerator for about 1 hour and take them out;

7) Peel off the plastic wrap covering the surface of the meat slices and place them on a baking sheet lined with tin foil;

8) Put the middle layer of the preheated 180° oven, turn the dough every 1-2 minutes, and turn off the oven after it is slightly charred on both sides;

9) Remove the dried meat, let it cool slightly, and cut it into small pieces.