Grilled deer tendons with garlic

Deer tendons are the tendons of deer feet and are rare raw materials. It has the effect of strengthening muscles and bones, tonifying yang, and has certain curative effects on strains, sprained ankles, rheumatic joint pain, weakness of hands and feet, and stomach cold.

Grilled deer tendons with garlic, highlighting the aroma of garlic. The finished product is soft and shiny, with clever ingredients and a moist aftertaste. This dish is the specialty of the late top chef Luo Fugui.

Raw materials:

Main ingredients: 200 grams of deer tendon.

Ingredients: 100 grams of garlic cloves, 50 grams each of cooked ham and dried mushrooms, 30 grams each of old egg yolk cake and dried magnolia slices.

Seasoning: 30g each of soy sauce, wet starch, green onion segments, 15g sweet soy sauce*, 20g each ginger slices and sesame oil, 10g each refined salt and Shaoxing wine, 2g MSG, 800ml chicken broth , 100 grams of cooked lard.

Method:

1. Add 800 grams of cold water to the deer tendons, simmer until soft, discard the impurities, wash, cut into 5 cm long strips, and pour chicken into the container. Clear soup (500 ml), scallions and ginger slices, steam in a basket, drain the soup, and remove the scallions and ginger.

2. Cut the cooked cloud legs, old egg yolk cake, dried mushrooms, and dried magnolia slices into 5 cm long strips.

3. Heat the wok over high heat, add lard (80g), add garlic cloves and fry until fragrant, take them out if they turn yellow; add cloud legs and mushrooms and stir-fry until fragrant; add magnolia slices, old egg yolk cake, and injection Add human chicken clear soup (300 ml), Shaoxing wine and deer tendon. When boiling, remove the foam; then add refined salt, monosodium glutamate, soy sauce, sweet soy sauce and garlic cloves. Simmer over low heat for 2 minutes, then increase to high heat and reduce the juice to When it is almost dry, thicken it with wet starch, drizzle with clear oil (cooked lard, the same below), put it on a plate, then drizzle with sesame oil, and it's ready.

Three fresh deer tendons

Deer is a kind of game raw material for cooking, and deer tail, deer whip, deer knee, deer antlers, deer lips, deer tendons, etc. are even more valuable raw materials. Deer tendon is warm in nature and has a light and slightly salty taste. It is a good product for strengthening muscles and bones and replenishing strength. "Three Fresh Deer Tendons" is paired with precious abalone and scallops. It is extremely nutritious, delicious and bright in color. In the 53rd chapter of "Dream of Red Mansions", "Wu Jin Xiao Rent", the list lists "Twenty pounds of deer tendons". The red dish "Three Fresh Deer Tendons" is created based on the raw materials provided in the novel.

Preparation method:

1. Soak the deer tendons in water until soft and rinse them clean. Put it in a pot, add water and bring to a boil, then lower the heat and cook it thoroughly. Remove the tendons and cut off the rotten meat in warm water, wash it, and rinse it with water to remove the fishy smell.

2. Put the deer tendons in a porcelain basin, add clear soup, rice wine, green onions and ginger, steam them thoroughly, cut them into inch-long sections and set aside.

3. Add soup, onion, ginger, and rice wine to the scallops and steam them in a basket for 20 minutes to remove the tendons. Wash the fresh bamboo shoots and cut them into thick strips and set aside.

4. Put the pot on the fire, heat the pot, add a little base oil (scallion oil), add clear soup, salt, Shaoxing rice wine, chicken essence and bring to a boil. Then add deer tendons, fresh bamboo shoots, Simmer the abalone for a while, then add the scallops and simmer until the flavor is absorbed, add the water starch, and pour in the chicken fat. Serve.

Braised deer tendons

Main ingredient: 500 grams of water-coated deer tendons.

Ingredients: 25 grams of shiitake mushrooms, 5 grams of onion and ginger slices, and 1 star anise.

Seasoning: 500 grams of clear soup, 15 grams of cooking wine, 2 grams of refined salt, 2 grams of MSG, a little sugar, 20 grams of soy sauce, 5 grams of white sugar, 25 grams of water starch, 40 grams of white oil, and 10 grams of pepper oil.

Cooking technique:

1. Pick and wash the deer tendons, cut them into 6 cm long strips, cut each shiitake mushroom slice in half, cover with boiling water and remove.

2. Put clear soup (300g) in a spoon, add a little refined salt and cooking wine, add deer tendons and shiitake mushrooms to a boil, and then remove and drain the soup.

3. Put white oil in a frying spoon, add star anise, onion and ginger to the pot, cook in sugar color, soy sauce, clear soup, cooking wine, refined salt, white sugar, then add deer tendons and shiitake mushrooms, and cook over medium-low heat until the flavor is absorbed. Remove the star anise, green onions and ginger, add MSG, thicken with water starch, top with Sichuan peppercorn oil and serve.

Flavour characteristics:

Bright red color, thick juice and mellow taste, delicious flavor.

Roasted deer tendons with double mushrooms

Ingredients:

Shiitake mushrooms, Coprinus comatus, deer tendons.

Method:

Deer tendon must be deodorized at least twice, and then cooked with shiitake mushrooms and copri mushrooms, add thick scallion oil, and serve after cooking. Just put it on the plate.

Tips:

Removing odor is the key, and the finished product must have a strong taste.

Features:

Red and bright in color, soft in the mouth and rich in flavor.

Scallion oil and deer tendons

Changbai Mountain sika deer are full of treasures. Deer tendons have the effect of strengthening muscles and bones, nourishing and keeping fit. This dish is seasoned with deer tendons and chicken legs, a specialty of Jilin, and green onions. The finished deer tendons are smooth and palatable, fragrant with green onions, and delicious. It is truly a nourishing delicacy.

Ingredients: 250g of water-fat deer tendons, 100g of chicken legs and green onions, rapeseed essence, salt, monosodium glutamate, white sugar, ginger, cooking wine, soy sauce, scallion oil, fresh soup, water and starch

Preparation method: cut the deer tendons into strips and add them to the fresh soup. Simmer until the flavor is absorbed, then pour out. Put base oil in a spoon, add scallions and ginger slices and fry until golden brown. Add deer tendon, soy sauce, refined salt, MSG, sugar, cooking wine and fresh soup. Simmer for a while, thicken with water starch, pour onion oil and serve in a spoon. plate. After blanching the rapeseed hearts, add seasonings, stir-fry, and serve on a plate to garnish the edges.