1, the efficacy of quail meat

quail meat taste sweet, warm, into the intestines, heart, liver, spleen, lungs, spleen meridian; can be beneficial to the qi, clearing cold and dampness; the main metallurgical edema, obesity hypertension, diabetes, anemia, gastric disorders, liver, liver, cirrhosis, hepatic ascites, and many other diverse diseases.

2, quail meat contraindications

(1) quail meat is a significant nourishing effect of high nutrient content of food, it is non-toxic without side effects, most people can eat daily life, but from the perspective of traditional Chinese medicine, quail meat belongs to the development of food, these people suffering from chronic diseases, very skin diseases should not eat quail meat, after they eat quail meat, not conducive to the repair of the disease and skin diseases. After eating quail meat is not good for repairing the disease, and the skin disease symptoms will be aggravated, there is also a significant itching disease out _.

(2) although quail meat is suitable for most people to eat, but in eating quail meat must pay attention to, quail meat and mushrooms can not be eaten together, they are the opposite of the storage, if eaten together, will make everyone out of _ food poisoning. Quail meat and pork ribs and other food if eaten together, but also continue to make the human face out of _ color spots will also make the human skin black, so the pursuit of beauty or skin color spots of people should not eat quail meat, more can not put it with other meat food food to eat together.

3, quail pine nut soup ingredients: main ingredients: 300 grams of quail meat, millet 100 grams

Accessories: pine nuts (fried) 20 grams, 30 grams of egg whites

Seasonings: 3 grams of ginger, starch (corn) 6 grams of salt 3 grams of sesame oil 4 grams of sugar 2 grams of cooking wine 2 grams, 10 grams of vegetable oil

quail out of the viscera, wash, wipe the water up meat. dry water from the meat, quail bone into the boiling water to cook for 5 minutes, take out and wash; quail meat cut into small particles, add starch, egg white, salt, stirred into a paste; pot to add the right amount of cold water, put down the quail bone, ginger boil roll, change to a small fire boil for 1 hour to take the soup standby; pine nuts into the hot oil, with a small fire deep-fried to golden brown when the fish; millet washed, crushed with a spoon into the hibiscus; the millet hibiscus into a pot, under the broth to boil with sugar, cooking wine, salt to taste; then add the quail meat and soup and stir, until the quail meat is cooked, drizzled with sesame oil, served in a soup bowl, sprinkle pine nuts that is.