Production method: Put onion, garlic and ginger into a bowl and mix with salt, monosodium glutamate and broth to make juice. Then cut the deer heart in half, remove the cramp at the edge, cut it into slices 1 cm long and 2 cm wide, put it in a cold water bowl, rinse it clean, take it out and control drying. Add egg white, starch and salt into a bowl and stir well. Slice mushrooms and magnolia flowers and put them with peas. The fire added vegetable oil to the pot. When the oil is slightly hot, put the deer heart slices into the pot, slide them away with a small spoon, take them out when they shine, and drain the remaining oil. Put the side dishes in the pot, stir-fry the mixed juice a few times, and then put the deer heart slices in the pot. When the juice is boiled, it will be very thin and shiny. Stir-fry it, remove it and serve it.
Utility description is suitable for heart-blood deficiency, fright, insomnia, spontaneous sweating and other diseases. Production method: main ingredient: dried laver from deer heart, and auxiliary materials: salt, pepper, starch, yellow wine and 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 the water, mix well with salt and pepper, and put it in a 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. 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's cooked to four or five minutes, put the sliced deer heart into the oil, slide it open, pour it into the colander, stir fry for a few times on 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. "Material": 500g deer heart
[Ingredients]: Codonopsis pilosula 50g, Angelica sinensis 10g.
[Seasoning]: 2 grams of monosodium glutamate, 65438+ 0 grams of salt.
[Practice]: 1. De-oiling and washing deer heart. 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]: Supplementing labor and benefiting heart. It is suitable for palpitation, insomnia and dreaminess caused by deficiency of heart blood and qi. [Tip]: Cook the deer heart for a while before stewing, in order to remove blood stains.
Ingredients: 300g deer heart, 05g lobster sauce, 5g ginger and 5g onion.
Seasoning materials: refined 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 a stew pot, add clear water and Shaoxing wine, stew for about 3 hours on medium fire, and add salt and monosodium glutamate to obtain the main ingredients: 500g deer heart and 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.
Production method: 1. Wash the 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. Stewed deer heart with yam
Cooking home-cooked dish
Other livestock are the main components.
A light vegetable soup that practices stew flavor.
Ingredients: yam100g, deer heart 350g, rape gall 50g, ginger10g, clear soup 700g.
Seasoning: salt 5g, chicken essence 3g, sugar 2g, pepper1g.
Output: 1. Soak thick yam slices in water, soak deer heart slices in water, wash rape gall and ginger slices for later use. 2. Put clear soup, yam, deer heart and ginger slices into a clean pot, boil over high fire and simmer for 30 minutes, then add cabbage and stew for 5 minutes to taste.