Colorful shredded venison Ingredients: 200 grams of sika deer muscle. Ingredients: 25 grams each of shredded green pepper, shredded winter bamboo shoots, shredded mushrooms, shredded ham, and shredded egg skin.

Seasoning: 10 grams of egg white, 10 grams of starch, 10 grams of Shaoxing wine, 5 grams of MSG, 5 grams of chicken fat, 500 grams of peanut oil (50 grams of oil consumption).

Cooking method: 1.

Select the whole muscle of sika deer, cut it into uniform filaments along the transverse lines of the deer, add egg white, baking soda, and starch slurry, heat the wok, put in oil and heat, put in the shredded venison and drain it until smooth.

2.

Heat the oil in the frying pan, fry the onion and ginger, add shredded venison, add shredded green pepper, shredded winter bamboo shoots, shredded mushrooms, shredded ham, shredded egg skin, add MSG, Shaoxing wine, refined salt, etc. and stir-fry together.

When cooked, pour chicken oil on it and serve.

Features of this dish: colorful, contrasting with each other, red, yellow, green, natural, brown, bright and dazzling.

It is sweet, fragrant, crisp, tender and smooth when eaten. The taste is fresh and mellow, and the meat is fresh and tender.

●Venison stewed with red dates 1. Raw materials: 1. Main ingredients: 1000 grams of venison, 12 red dates.

2. Seasoning: soy sauce, ginger slices, pepper, refined salt.

2. Preparation method: 1. Wash the venison with clean water, blanch it in a boiling water pot to remove the blood, remove and wash, and cut into pieces weighing about 50 grams.

Wash and remove the pits from the red dates.

2. After putting the venison into the pot, add an appropriate amount of water, cooking wine, red dates, Sichuan peppercorns, salt, and ginger slices, stew until the venison is eighty-mature, add soy sauce for color, and stew until it is cooked and tender.

Note: Venison is warm in nature and sweet in taste. It nourishes the five internal organs and regulates blood vessels.

"Yilin Zhuan Yao" states that it "tonifies the spleen and stomach, replenishes qi and blood, nourishes the vital gate, strengthens yang and essence, and warms the waist and kidneys." "Compendium of Materia Medica" states that it "nourishes blood, treats postpartum wind and deficiency, and relieves eccentricity."

Jujube nourishes the spleen and stomach, regulates nutrition and health, and produces body fluids.

It can treat deficiency of the five internal organs.

For patients with weak Mingmen fire, yang deficiency and essence deficiency, and cold and pain in the waist and spine, ordinary people can take this medicine to strengthen their bodies.

●Venison meatball soup ingredients: 150g venison, 50g raw mushrooms, 3g minced garlic, 10g green onions, 25g vegetable oil, 1/3 egg, 10g flour, 15g bell pepper, 15g carrot, pepper noodles

0.3g, 10g soy sauce, 2g refined salt. Production process 1. Chop the venison into minced meat.

Chop half each of the raw mushrooms and green onions, and cut the other half into 2.5 cm long segments.

Cut the carrots into gear shapes with a thickness of 0.2 cm, and cut the bell pepper into triangles with a length of 2.5 cm.

2. Add minced mushrooms, minced onions, minced garlic, flour, egg water, pepper noodles, sesame powder, and refined salt to the venison, mix well, and then form into meatballs with a diameter of 1.8 cm.

Part of the meatball is fried in vegetable oil and the remaining part is steamed or boiled.

3. In a small pot with vegetable oil, fry the bell pepper and green onion, then pour in the soup and continue cooking.

After the soup boils, add the carrots and meatballs, season with soy sauce, continue cooking, and finally season with pepper noodles.

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

●Shredded venison with winter bamboo shoots≮Gourmet ingredients≯ 200g venison, 50g winter bamboo shoots, 1 egg white, 500g cooked lard (30g actual consumption), 3g salt, 1g MSG, 10g cooking wine, 10g wet starch

, 5 grams of sesame oil.

≮Food recipe≯ 1. Wash the venison, cut it into thin strips, put it in a bowl, add egg white and wet starch, mix well and starch; peel the winter bamboo shoots, wash them, cut them into thin strips, and put them into the boiling water pot

Blanch in medium until raw, remove and drain; 2. Place the pot on the fire, heat the oil until it is 50% hot, add the starched deer shreds, cut them open with iron chopsticks, and fry for 2-3 minutes

, slide until medium ripe, remove and control the oil; 3. Leave an appropriate amount of oil in the original pot and heat it until it is 70% hot. Add the shredded bamboo shoots and stir-fry for a few times, then add the shredded venison and stir-fry evenly, add cooking wine and simmer for a while, then put

Add salt and MSG, pour in sesame oil, toss evenly, spread onto the plate and serve.

500 grams of gold and silver venison, 2 eggs, 500 grams of peanut oil (actual consumption: 60 grams), 10 grams of cooked chicken oil, 10 grams of green onions, 10 grams of ginger slices, 6 grams of salt, 15 grams of cooking wine, 20 grams of starch, flour

20 grams.

Method: 1. Wash the venison with water, cut into large pieces, put it in a pot of cold water (the water covers the venison) and bring to a boil. Boil over medium heat for about 20 minutes until it is cooked, take it out and let it cool.

Cut into large pieces, then put them into a bowl, add some salt, cooking wine, green onions, ginger slices, and chicken oil, put them on the drawer, put them on the water pot, and steam them with high heat and boiling water for about half an hour, until they are soft and soft.

2. Crack the eggs, separate the egg whites and egg yolks, put them into two bowls respectively, add starch, flour and salt to each, stir vigorously to form egg yolk paste and egg white paste; 3. Put the pot on the fire and put

Heat Shantou until it is 50% hot. Divide the steamed venison into two parts. Dip one part into the egg white batter and put it into the pot. Push it open with a spoon and fry for 1-2 minutes until the surface is firm and firm.

When it turns white, take it out and control the oil (the oil should be clean, the frying time should not be long, and it should not be fried to brown); dip another portion of venison in the egg yolk paste, put it into the oil pan and fry for 2-3 minutes, until the surface solidifies and appears.

When golden brown, take it out and control the oil; then cut the two colors of venison into strips and place them separately on a plate.

Grilled venison shank and 300 grams of lettuce.

Seasoning: 320g salt, 50ml Shaoxing rice wine, 10g pepper, 5g aniseed, 5g peppercorns, 5g fennel, 10g cloves, 100g peanut oil, appropriate amount of onion and ginger, 15ml soy sauce, 250ml chicken stock.