Production method:
Ingredients: dried laver from deer heart.
Accessories: salt, pepper, starch, yellow wine, pepper.
1. Wash the deer heart, cut it into four pieces and blanch it in a cold water pot.
2. Slice the blanched deer heart and marinate it with salt, pepper, yellow wine and starch for 15 minutes.
3. Soak laver in warm water, drain water, mix well with salt and pepper, and plate.
4. Pickled deer heart slices are coded in the middle of laver.
5. Steam on the pot for 25 minutes, and sprinkle with shredded pepper when eating.
Sanqi Deer Heart Training:
Raw material formula: 4 grams of Panax notoginseng and 200 grams of deer heart. Shaoxing wine, ginger, fungus, flour and sesame oil 2g each, soy sauce 3g, refined salt and pepper 1 g, monosodium glutamate 5g, egg white 50g and starch10g.
Production method: Cut the deer heart into thin slices with a knife and put it in a bowl with egg white, refined salt, pepper and starch paste. Adding water to Radix Notoginseng, Shaoxing wine, soy sauce, white sugar, monosodium glutamate and Jiang Mo to make marinade. Stir-fry and put some oil in it. When it is half cooked, put the sliced deer heart into the oil, slide it open, pour it into the colander, stir-fry it for a few times with the original fire, and pour in the sesame oil.
How to take it: eat deer heart with meals, one tablet a day/kloc-0, twice a week.
Efficacy is mainly used for promoting blood circulation, stopping bleeding, nourishing heart and calming nerves. It is suitable for stroke hemiplegia, palpitation and chest pain caused by qi deficiency and blood stasis, and can be used for preventing and treating coronary heart disease, angina pectoris, acute cerebrovascular disease and thrombophlebitis.
Stewed deer heart with ginseng;
"Material": 500g deer heart
[Ingredients]: Codonopsis pilosula 50g, Angelica sinensis 10g.
[Seasoning]: 2 grams of monosodium glutamate, 65438+ 0 grams of salt.
[exercise]:
1. Deer heart is degreased and washed.
2. Put Radix Codonopsis, Radix Angelicae Sinensis and Deer Heart into a casserole, add appropriate amount of water, and simmer until the Deer Heart is crisp and rotten.
[efficacy]:
Make up your mind. It is suitable for palpitation, insomnia and dreaminess caused by deficiency of heart blood and qi.
Stewed deer heart with black bean sauce;
[Tip]: Cook the deer heart for a while before stewing, in order to remove blood stains.
Manufacturing raw materials:
300g deer heart, 05g lobster sauce, 5g ginger and 5g onion.
Seasoning materials:
Salt 10g, monosodium glutamate 8g, Shaoxing wine 10g.
Production process:
① Wash deer heart and cut into pieces, wash lobster sauce, slice ginger and cut onion. (2) Add water to the pot to boil, add deer heart to cook for a while, remove blood stains, and pick it up for use. (3) Take the stew, add water and Shaoxing wine, stew for about 3 hours on medium fire, and add salt and monosodium glutamate.
The method of frying deer heart with Lycium barbarum leaves;
raw material
Ingredients: 500g deer heart, 250g medlar leaves.
Seasoning: 3 g of salt, 5 g of sugar, 3 g of soy sauce, 5 g of vegetable oil/kloc-0, 5 g of starch, with appropriate amounts.
manufacturing method
1. Wash deer heart and cut into pieces;
2. Wash the medlar leaves for later use;
3. Add oil to the pot. When it is 80% hot, pour in the deer heart and stir fry slightly;
4. Pour in Lycium barbarum leaves and add refined salt, sugar and soy sauce;
5. After the leaves of Lycium barbarum are soft, thicken them and eat them from the pot.