Winter melon peacock soup

Raw materials: 500g of peacock meat, 50g of lean meat100g, 50g of wax gourd, 0g of yam10g, 0g of lentils10g, 0g of evocation fruit10g, and 0g of lotus seeds10g.

Production: first put peacock meat and lean meat into water. Then put it into a pot with white gourd, yam, lentils, coix seed, Zhao Shi and lotus seeds, boil it, and simmer for two hours.

Features: sweet taste, clearing heat and promoting diuresis in summer, detoxifying and beautifying.

Stewed peacock with ginseng and notoginseng

Ingredients: half a peacock, 30 grams of fresh ginseng, 20 grams of Tianqi, and proper amount of seasoning.

Production: After the peacock flies into the water, put it in a stew pot, add fresh ginseng, notoginseng and cold water, and stew for 3 hours on medium fire.

Features: Yiqi Huoxue.

(1) all kinds of nutrition is complete:

The contents of inorganic elements and trace elements (including zinc, aluminum, magnesium, phosphorus, iron, copper, calcium) in blue peacock meat are similar to those in aquatic fish, snakes, groupers and other animals, while the contents of vitamin A, vitamin E and vitamin B2 in peacock liver far exceed those in chicken liver that people eat daily.

② High content of protein and excellent quality;

The content of protein in blue peacock meat is as high as 23.2%, which is higher than that of frog, snake, water fish, lobster and grouper. What's more, 18 amino acids account for 22%, with an excellent proportion, which is close to the ideal model recommended by FAO/WHD, the International Food and Agriculture Organization and the World Health Organization, and it is an excellent protein.

(3) very thin edible meat:

The new US food labeling regulations formulated by the Food and Drug Administration (VS FDA) of the US Department of Health and Public Affairs and the Food Supervision and Inspection Bureau of the Ministry of Agriculture stipulate that the conditions for eating extremely thin meat are: "Fat