The extremely low intramuscular fat content of ostrich meat is one of its most promising marketing hotspots, so it is very suitable for people who want to control their weight and avoid coronary heart disease. Maybe you don't sell ostrich meat around you, but now, the traffic is so developed that there are many ostriches raised artificially, and you can buy ostrich meat almost anywhere! We don't have much contact, and we may not know how to make ostrich meat delicious!

Practice 1: black pepper fried ostrich meat

The ingredients are as follows: 500g of ostrich meat, 50g of onion, 50g of pepper, oil 1 spoon, salt 1 teaspoon, 5 cloves of garlic, appropriate amount of black pepper, appropriate amount of butter, appropriate amount of red wine, sugar 1 teaspoon, chicken essence 1 spoon and starch/kloc.

The specific methods are as follows: diced onion, chopped pepper, washed garlic and chopped, melted butter, stir-fried onion and garlic, added chopped black pepper, beef soup, salt, red wine, white sugar and chicken essence, and thickened with water starch to make black pepper juice. Wash the ostrich meat, cut it into thick slices first, then pat the ostrich muscle tissue loose with a knife, add salt and starch for sizing, start the pan again, add butter to melt, then fry the ostrich meat in the pan until it is cooked, sprinkle a little salt and black pepper, and then dip it in black pepper juice according to the taste!

Practice 2: Dry pan ostrich meat

The ingredients are as follows: 500g of ostrich meat, onion 1 piece, ginger 1 piece, 5 millet peppers, 5 cloves of garlic, salt 1 teaspoon, soy sauce 1 spoon, oyster sauce 1 spoon and starch 1 spoon.

The specific methods are as follows: shred onion, put it in a dry pot, slice ginger, cut millet pepper into small pieces, slice garlic, slice ostrich meat, put it in a soup basin, add 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon starch. Add ginger slices, garlic slices, millet pepper segments, stir-fry until fragrant, then add 1 spoon bean paste, stir-fry red oil with low fire, then pour ostrich meat into the pot, stir-fry until uncooked, take it out, transfer it to a dry pot with onions, and then cook it on an alcohol lamp.

Practice 3: Stir-fry ostrich meat

The ingredients are as follows: 500g ostrich meat, 2 green peppers, 2 red peppers, half onion, salt 1 teaspoon, soy sauce 1 tablespoon, oyster sauce 1 tablespoon, black pepper 1 tablespoon, starch 1 tablespoon, edible oil and water starch.

The specific method is as follows: cut the green pepper into small pieces, cut the onion into small pieces, and cut the ostrich meat into thin slices and put them in the soup basin. Add 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of black pepper and 1 tablespoon of starch, and grab them by hand, then add 1 tablespoon of edible oil, and marinate them for later use! Then widen the pan and heat the oil. When the oil temperature is 70% hot, put the ostrich meat into the pot and oil it. When it is ripe, remove it with a colander for later use. Leave the bottom oil in the pot, put the green pepper and onion in the pot, stir-fry evenly over high fire, add a little salt to taste, then add ostrich meat, add a little water starch, stir-fry evenly and serve!