The recipe of spicy shrimp and venison is introduced in detail, the cuisine and functions: home-cooked recipes

Taste: Spicy Technique: Mixed with spicy shrimp and venison Ingredients: Ingredients: fresh and lean 1000 grams of venison.

Accessories: 15 grams of coriander leaves.

Seasoning: 100g red oil chili pepper (see spicy flavor type), 15g pepper powder (see numbing flavor type), 25g spicy oil, 30g white sugar, 5g balsamic vinegar, 5 essence pots grams, 5 grams of MSG, 2 grams of pepper, 15 grams of soy sauce, 10 grams of sesame oil, appropriate amount of peanut oil, 5000 grams of five-spice braised soup (see five-spice type), 50 grams of green onions, 25 grams of ginger slices, 20 grams of Shaoxing wine, cooked 50 grams of white sesame seeds (see non-fat flavor). Features of Spicy Shrimp and Venison: Spicy and fragrant, salty and mellow, with a hint of sweetness. Teach you how to make spicy shrimp and venison. How to make spicy shrimp and venison delicious. 1. Cut the fresh venison into large pieces along the meat grain and wash it. After the pot is done cooking, add the five-spice braised soup, add venison cubes, green onions, ginger slices, and Shaoxing wine, bring to a boil over low heat, cover and simmer for 6 hours, until the meat is very cooked and tender, then pour it into a basin and let it cool. Remove the venison and drain the juice. Use a mallet to pound the meat loosely and tear into thin strips according to the grain of the meat. 2. When the pan is done, add peanut oil and heat until it is 60% hot. Add in shredded venison and deep-fry until the water is almost gone. The shredded meat is soft and brown. Use a slotted spoon to remove the oil and put it into a basin. Heat and add sugar, pepper, Sichuan pepper powder, monosodium glutamate, refined salt, balsamic vinegar, soy sauce, sesame oil, red oil chili, spicy oil, and cooked sesame seeds in turn, mix well, let cool, use chopsticks to drain the red oil, and put it into a plate medium, sprinkle with coriander leaves and serve. The recipe of ginseng and venison soup is introduced in detail, the cuisine and its effects: Recipes for impotence and premature ejaculation, recipes to replenish yang, recipes to strengthen the waist and strengthen the kidneys

Taste: Original flavor Process: Stewed ginseng and venison soup Ingredients: Main ingredient: venison 250 grams

Excipients: 5 grams of ginseng, 5 grams of astragalus, 5 grams of glutinous rice, 5 grams of wolfberry, 3 grams of atractylodes, 3 grams of poria, 3 grams of rehmannia glutinosa, 3 grams of cistanche, 3 grams of white peony , 3 grams of Puzzle seeds, 3 grams of Curculigo, 3 grams of Alisma, 3 grams of Ziziphus kernels, 3 grams of Chinese yam (dry), 3 grams of Polygala, 3 grams of Chinese angelica, 3 grams of Achyranthes root, 3 grams of Epimedium

Seasoning: 3 grams of ginger, 4 grams of green onions, 1 gram of pepper, 3 grams of salt, 3 grams of cinnamon. Teach you how to make ginseng and venison soup. How to make ginseng and venison soup to make it delicious 1. Remove the venison Wash the fascia, soak it in boiling water for a while, take it out and cut it into small pieces, beat the bones into pieces; put the above-mentioned Chinese medicine in a bag and tie it tightly.

2. Put the venison and deer bones into the pot, then add the medicine bag, add an appropriate amount of water, add onions (cut into sections), ginger (sliced), pepper, and salt, and put it on a high fire. Bring to a boil, skim off the foam, then simmer over low heat for 2-3 hours, until the venison is cooked and tender.

Usage: as an accompaniment to meals. 2 times a day. Tips for making ginseng and venison soup: This product uses jujube kernels. Tips - Health Tips:

Efficacy: Replenishes essence and kidneys, and greatly replenishes yang. It is suitable for people with physical weakness, emaciation, sallow complexion, cold limbs, sore waist and knees, impotence, premature ejaculation, etc.

Taboos: Those who are physically strong or have yin deficiency and fire exuberance, or in hot summer, should not take it.

Winter health-preserving medicated diet

Tips - Foods that conflict with each other:

Ginseng: Ginseng should not be taken with tea, as it is anti-lily, fearful of Wulingzhi, and evil. Sapodilla, haloalkine, black beans, amethyst quartz, Astragalus: Astragalus is white and fresh, anti-vertebral, five-lingzhi, and windproof.

Wolfberry: Wolfberry is generally not suitable for consumption with too many tea-warming supplements such as longan, red ginseng, jujube, etc.

Poria cocos: Poria cocos hates whitening and astringency, and is afraid of mung beetle, burnet burnet, realgar, rhizome, and tortoise shell. Rice vinegar is taboo.

White peony: white peony, dendrobium, mirabilis; saltpeter, turtle beetle, thistle; veratrum.

Alismatis: This product is incompatible with sea clams and clams.

Yam (dried): Yams such as Kansui and Euphorbia should not be taken together with alkaline drugs.