Guinea pig living habits:
Guinea pigs have a docile temperament and will not bite people under normal circumstances, unless some individuals have a violent temperament or are in the lactation period after giving birth, or are in estrus. During this period, there will be some bites, but they are much docile than hamsters, golden bears, etc.; They are kind to people and have no ability to resist any intrusion, and escape is their only nature; they are not good at climbing and jumping. Organizing boxes of average height will not escape without a cover; Afraid of moisture and prefer a dry and clean living environment; Their sense of smell and hearing are well developed and they are timid and frightened, and will be frightened by sudden noises or strangers in quiet situations If cats, dogs, etc. break into the room, they will cause commotion and panic; (except for the owners who often feed them)? They are very sensitive to surrounding changes, such as humidity, turbid air, etc. Guinea Pig Raising:
Hutch: Prepare a spacious and comfortable mouse cage. The mouse cage should not be made of wood, but should be made of strong and durable metal. At the same time, there should be a rat climbing frame in the rat cage. Apples, guavas, and pears can be eaten by guinea pigs.
Eating options: For staple food, you can go to the market to buy professional grains, cereals, etc. If it is a cub and cannot eat dry and hard food at the beginning, you can give the guinea pig goat milk powder first.
In addition to the staple food, those who also need to eat fruits and vegetables should feed 20 to 30 grams of feed and 80 to 150 ml of water every day. Feed more or less vegetables and fruits. Eat twice a day in the morning and evening. Feed regularly. .
Since guinea pigs are nocturnal animals, they can be fed more at night. Weeds are fed twice a week, each time a fist-sized amount.
Note: Guinea pigs cannot eat onions, green onions, garlic, leeks, ginger, chocolate, and coffee. In addition, snacks commonly eaten by humans are also dangerous for guinea pigs and should not be fed.
Hygiene: bathe and clean the guinea pig in time. Especially in summer, the owner should be careful not to use cold water. The guinea pig should be bathed with warm water. It should be dried in time after each bath. Wet hair, otherwise you will catch a cold or get sick.
Guinea pig delicacies:
1. Garlic roasted guinea pig
Ingredients 1. Main ingredient: 500 grams of clean guinea pig meat. 2. Ingredients: 100 grams of garlic cloves, 50 grams each of cooked ham slices and dried mushroom slices. 3. 5 grams each of seasoning salt and MSG, 20 grams each of green onion and soy sauce, 30 grams of Shaoxing rice wine, 500 ml of meat broth, ginger and sesame oil. 10 grams, 100 grams of cooked lard.
Method 1. Chop the clean guinea pig meat into 20 pieces evenly, rinse it in clean water and drain off the water. Turn on the wok over high heat, add lard (50g), stir-fry the guinea pig meat, add onion, ginger (beaten), soy sauce, Shaoxing wine, stir-fry the water and add the meat clear soup, bring to a boil and then simmer over low heat until Slightly crispy. 2. Take another pot, add lard (50 grams), add garlic cloves and sauté over low heat until fragrant. Add ham slices, mushroom slices, black pork meat, salt and MSG. After thickening the juice, remove the onion and ginger, and sprinkle with sesame oil.
2. Tianbao Rejuvenation
Raw materials 1. Main ingredient: 500 grams of guinea pig meat 2. Ingredients: 10 grams of Gastrodia elata, 8 grams each of Codonopsis pilosula and Poria cocos, and 3 grams of wolfberry. 3. Seasoning: 20 grams of green onions, 10 grams of salt, 5 grams of MSG, 5 grams of ginger, 5 grams of ginger, and 25 grams of Shaoxing wine.
Method 1. Chop the guinea pig meat into 20 pieces evenly, rinse it and blanch it in boiling water for 1 to 2 minutes, drain the water and set aside. 2. Tie the green onions into knots and place them at the bottom of the casserole. Put the pork meat into the pot, place it on the green onion at the bottom of the casserole, add ginger (beat loose), gastrodia elata, poria, dangshen, wolfberry, and Shaoxing wine. Add half a pot of water, bring to a boil over high heat and then simmer over low heat for 20 minutes. 3. When the meat is slightly crispy, add salt and MSG, remove the green onion and ginger pieces, and cook over low heat. When the soup boils, remove from the heat and serve in a container.
3. Beggar's guine
Raw materials 1. Main ingredient: 500 grams of guinea pig meat 2. Wrapping material: 1 sheet and 1 small piece of 33 cm × 33 cm cellophane. 3. Ingredients for stuffing the dolphin belly: 100 grams of tenderloin, 10 grams of shredded mushrooms, 5 grams of shredded bamboo shoots, 10 grams of cooked carrots, 10 grams of green onions, 5 grams of young ginger, and 10 grams of shredded mustard. 4. Seasoning: 5 grams of salt, 25 grams of Shaoxing rice wine, 20 grams of white soy sauce, 5 grams of sugar, and 5 grams of MSG.
Method: Apply Shaoxing rice wine and salt on the surface of the dolphin body. Then add a little rice wine, soy flour and white soy sauce to the tenderloin shreds, mix well, then mix the shreds and mix the seasonings evenly. Stuff various kinds of silk into the belly of the pig, and sew the opening of the belly with white thread. Lay out the large piece of cellophane, place the small piece in the middle of the large piece, put the pig on the cellophane, wrap it corner by corner, and tie it tightly with white thread. Pour water into a large pot and steam the dolphin for 1 hour. If the legs are slightly cracked and the aroma is strong, remove from the heat and serve while hot. Mix the seasonings and put them into a small bowl and serve together. Open the cellophane paper to expose the pork meat, slowly pour the pork juice from a small bowl onto the pork body and eat. The taste is very delicious.
4. Yushu dolphin
Ingredients: 1 guinea pig, 100 grams of cooked ham, 12 kale, a little each of onion, ginger, salt, barley, starch, and oil.
Method: Wash the dolphin, put it into boiling water, add a little green onion and ginger and cook for about 3 minutes. Turn over and take the pot away from the fire. After 20 minutes, take out the dolphin and remove all the bones after it cools. . Cut the pork into diagonal slices 3.3 cm wide and 6.6 cm long.
Cut the ham into thin slices the same size as the pork slices, place the pork slices in between and place them on a large plate. Pour 1 bowl of boiled pork soup into a large plate, soak the pork and ham, and decant (or steam) after 5 minutes. Blanch the kale in boiling water (or add half a tablespoon of oil into half a bowl of pork soup to blanch the kale), take it out and place it on a plate, add half a tablespoon of salt to taste, thicken the starch into a thick sauce, and pour Serve over pork and ham.
5. Chestnut roasted guinea pig
Ingredients: 1 guinea pig, 250 grams of chestnuts, 2 tablespoons of oil, and 2 slices of ginger. Seasoning: 20 grams of soy sauce, 5 grams of salt, 10 grams of rock sugar, and 10 grams of wine.
Method: Cut all the chestnuts into thin slices on the big end, then soak them in cold water for 20 minutes, take them out and immerse them in cold water for a while, remove the shells and coat them for later use. Cut the guinea pig meat into 3.3 cm square pieces and soak in 10 grams of soy sauce for about half an hour. After the oil pan is hot, add the ginger slices and stir-fry briefly, add the pork cubes and stir-fry until thoroughly cooked. Add wine and the remaining soy sauce and simmer, then add rock sugar and boiling water (to cover the pork). Change to a small aluminum pot and continue simmering until the pork is tender. Pour in the chestnuts and cook for half an hour before serving.
6. Fairy Watermelon Guinea
Ingredients: 1 small watermelon, 1 guinea pig, 50 grams of flat bamboo shoots, 1 large bowl of clear soup, and a little salt.
Method: Cut off 1/5 of one end of the watermelon, scoop out the flesh inside the watermelon, and use only the watermelon shell. If you want to make it more beautiful, you can carve various flower patterns on the watermelon rind first. Wash the guinea pig, put it in a small basin, add soaked flat bamboo shoots, add some clear soup, and steam until the guinea pig is tender (about 40 minutes). Put the pork meat and soup into the watermelon shell, steam it in a steamer for half an hour, and then serve.
7. Crispy glutinous rice guinea pig
Ingredients: 1 guinea pig, 100 grams of glutinous rice, 10 grams of mushrooms, 50 grams of ham, 1 egg, 2 tablespoons of lard, 1 tablespoon of soy sauce , 3 tablespoons of starch, 1 tablespoon of raw soy sauce, 1 tablespoon of sugar, 1 tablespoon of wine, and half a cup of oil.
Method: Debone the guinea pig. Soak the glutinous rice in boiling water for 2 minutes and remove. Dice the mushrooms, dice the ham, and fry two dices in lard. Stir the wine, sugar and glutinous rice evenly, take out the stir-fry and put it into the pig belly to brew, put it in a basin and steam it for 1 hour. Coat the dolphin skin with egg yolk, then coat with a layer of starch, and fry in oil for 5 minutes. Finally, pour the sauce with tonkotsu soy sauce and serve.
8. Stewed Guinea Pig
Ingredients: 1 guinea pig, 1 large bowl of water, 1 slice of ginger, 1 tablespoon of Shaoxing rice wine, and half a tablespoon of salt.
Method: Place the net dolphin in a covered porcelain jar and fill it with 80% boiling water. Place the porcelain cylinder into an aluminum pot, and fill the pot with water 6.6 cm lower than the mouth of the cylinder. Cover the aluminum pot, put it on the fire and heat it until it boils. After opening the lid and skimming off the foam, add ginger and wine, then cover the pot and continue to heat it until it boils. After 45 minutes, add salt and simmer for a while. .
9. Corn guinea pig
Ingredients: 1 guinea pig, 1 can of corn paste, 3 tablespoons of starch, 10 grams of salt, 5 slices of mustard greens, 1 small piece of ginger, and half a carrot.
Method: Place the dolphin in an aluminum pot, add water to cover the body of the dolphin, add 1 slice of ginger, bring to a boil over medium heat, then simmer over medium heat until the meat is soft. Boil the salt and corn paste, then pour starch to thicken it into a thin paste. Remove the pork on a plate and pour the polenta soup over the pork. Cut mustard greens into rounds first, add 1 flower-shaped carrot slice, boil in boiling water and remove. Place the carrots on the round green leaves and place them around the dolphin for decoration.
11. Black bean guinea pig
Ingredients: 1 guinea pig, 1 tablespoon of black bean, 5 grams each of minced garlic, minced ginger, pepper, and minced green onion, 20 grams of soy sauce, 10 grams of sugar, 20 grams of starch, 10 grams of wine, half a cup of stock, 10 grams of salt.
Method: Cut the dolphin into pieces and mix well with starch. Add the tempeh, minced garlic, minced green onion, minced ginger, and chili pepper in the oil pan and stir-fry until fragrant. Add the pork cubes, add colored soy sauce and sugar, stir-fry together, then pour wine and stock, cover for 8 minutes and serve.