Materials:
2 tablespoons vegetable oil, 900g venison, 3 onions, diced garlic, 2 mashed, 1 tablespoon Worcestershire sauce, 1 bay leaf, 1 tablespoon chopped fresh thyme, 1 tablespoon salt, 750ml water and 7 small potatoes, peeled and cut into pieces.
Exercise:
1. Heat oil, add venison and stir-fry the meat. Add onion, minced garlic, Worcestershire sauce, bay leaf, thyme, salt and 750ml water.
2. Cover and cook for 1 to 1 half an hour, or until the meat is tender.
3. Add potatoes and parsnips and cook until soft. Mix flour with water and pour it into a saucepan to make the soup a little thicker. Remove the laurel leaves before eating.
Roasted venison material:
400g of venison, 50g of cucumber, 50g of celery, 50g of carrot, 50g of onion, 50g of dodder 1 0g, 5g of cistanche deserticola15g, 5g of cooking wine, 0g of onion ginger juice10g, 3g of refined salt, and 10g of thirteen spices powder1g.
Exercise:
1. Add Semen Cuscutae and Herba Cistanches into a casserole with 300g of clear water and cook until the soup remains 75g. Take out the residue and let the soup cool. Cut celery into sections. Carrots are cut into diamond-shaped pieces. Shred onion. Cucumber is cut into strips. Cut venison into rectangular pieces.
2. Put the venison slices into a container, add carrot slices, shredded onion and celery slices and mix well for about 15 minutes. Take out the sliced meat and put it in another container. Add the cooled medicinal juice, cooking wine, onion and ginger juice, refined salt, thirteen spices powder, baking powder and white sugar, mix well, repeatedly grasp the flavor and suck in the medicinal juice.
3. Brush a layer of sesame oil on the baking tray, spread the meat slices on the tray, brush another layer of oil on the meat slices, bake them in the oven until cooked, take them out, roll them into meat rolls one by one, put them in the tray, and put cucumber strips on the other side of the meat rolls.
Tips:
trait
Beautiful color, tender outside, salty and fresh, and unique flavor.
efficacy
Venison is rich in protein, fat, inorganic salts, sugar and a certain amount of vitamins. It is easily digested and absorbed by human body, and has the functions of nourishing five internal organs, regulating blood vessels, strengthening yang and strengthening tendons. Cistanche deserticola is sweet, salty and warm. Entering the kidney and large intestine meridian can tonify kidney and strengthen yang, strengthen tendons and bones, benefit essence and blood, moisten intestines and relieve constipation. Cuscuta chinensis is pungent, sweet and flat. Entering the liver and kidney meridians can tonify kidney, solidify essence, nourish liver and improve eyesight. This dish can tonify kidney and yang, strengthen tendons and bones, and is suitable for those with impotence due to kidney deficiency, weakness of limbs due to yang deficiency, dizziness and cold limbs.
Operation prompt
Slices of meat must be cut thin and evenly.
Fried venison material:
Tenderloin 1 80g, flour 50g, bread crumbs 50g, chopped onion 5g, celery 5g, egg1,potato chips 5g, apples 3g, and boiled carrot sticks10g. Seasoning Oregon 2g, salt 2g, pepper 0.3g and olive oil 25g.
Exercise:
Beat the tenderloin with a knife and loosen it with Olga, chopped onion and celery. After pickling, trim it into willow leaf shape with a knife, dip it in flour, and dip the bread crumbs in egg liquid for later use. Add olive oil to the frying pan, heat it, fry the venison until it is mature, and then put it on a plate. Add fried potato pieces, boiled carrot sticks and apple pieces and serve.
Cooking experience
First pat the tenderloin loose with a spatula, and then chop the tendon with the tip of the knife, which is not easy to shrink after heating.
Coral venison material:
Deer loin, lemon juice, dried starch, eggs, sugar, salt, monosodium glutamate, water starch and oil.
Exercise:
1, cut the tenderloin into 10 chunks, cut it into strips with roots, marinate it with salt and monosodium glutamate, add a little egg liquid, pat dry the starch to separate the shredded pork, arrange it in three layers, and wear it with an iron drill.
2, the pot is on fire, widen the oil, burn to 60% heat, dip the ground venison until golden brown and the skin is crisp and hard, and remove it.
3. Burn lemon juice and sugar into lemon juice, pour it on the fried venison and decorate it.
Tips:
trait
Shaped like coral, it tastes sweet and sour, with rich lemon flavor and crispy venison.