Sparrows are not harmful, but are good for the body. Let me give you a recipe about sparrows.

, Fried sparrow Category: Anhui cuisine nourishes yang, strengthens waist and kidneys, regulates impotence and premature ejaculation, regulates cold limbs and chills. Conditioning process: Dry roasting Flavor: Five-flavored Ingredients: Sparrow 5000g Accessories: Seasoning: 3g cloves 100g cinnamon 8

Grams of soy sauce 500 grams of sesame oil 120 grams of vegetable oil 400 grams of salt 30 grams of white sugar 200 grams of star anise 10 grams Production process 1. Put the spices ginger, star anise, cloves and cinnamon into a small cloth bag and tie the mouth; 2. Stew the sparrows to death

, use your fingers to tear the front neck, peel off the scalp first, then tear the chest skin to the two wings, discard the wings, then peel the back skin and front chest skin down to the legs at the same time, and finally discard the tail

, arrange it into a light bird; 3. Then use two fingers to pinch the skin of the lower ribs and abdomen, squeeze out all the internal organs from the abdomen, cut off the tip shell and feet, wash and dry; 4. Add rapeseed oil to the wok, stir-fry

Heat the fire until it is 70% hot, fry the sparrow for about 5 minutes, until the head cover is fried into white and the body floats, take it out; 5. Return the fried sparrow to the original pot, add 500 ml of water, add the spice bag and

Boil soy sauce, sugar and salt over high heat; 6. After boiling, simmer over low heat until the soup in the pot thickens, pour sesame oil and serve hot, or let cool and soak in sesame oil for a while or two

The sky can be used as a cold basin.

Technique Tips 1. Sparrow internal organs can be pinched and squeezed out with your fingers. No need for caesarean surgery to keep the sparrow shape intact; 2. Bring to a boil over high heat, simmer over low heat until the juice is dried and the sparrows are soaked to make it bright and tasty. Store it for 3 months.

Eat it, the flavor will be better; 3. Due to the frying process, you need to prepare 5000 grams of vegetable oil.

Taste of the dish: This dish is bright red in color, dry and crispy in the mouth, and tastes delicious.

How to eat Chinese food | Dinner recipe Nutritional sparrow: Sparrow meat contains protein, fat, cholesterol, carbohydrates, calcium, zinc, phosphorus, iron and other nutrients. It also contains vitamins B1 and B2, which can supplement the nutritional needs of the human body.

Especially suitable for middle-aged and elderly people.

Because the fat in bird meat can provide a large amount of energy for the elderly, it is stored under the skin and can prevent body heat from dissipating, thereby maintaining body temperature.

Protein is the material basis of life, making up various cells of the body (including sperm cells) and helping cell renewal and repair.

Calcium is an important substance that makes up bones. It can prevent osteoporosis and prevent common porosis in the elderly.

Phosphorus is involved in the storage, release and transfer of energy in the body.

Iron is the main component of heme, and elderly people with anemia should pay more attention to supplement it.

Recipes that conflict with sparrows: Sparrow meat should not be eaten with plums and seafood; it should not be eaten with pork and liver in summer.

History and Culture 1. Fried sparrow is a traditional delicacy in He County, Anhui Province.

He County is located on the north bank of the Yangtze River. There are reeds growing along the river bank and there are many sparrows. During the autumn harvest season, flocks of sparrows come to the fields to look for food. In order to eliminate harm and make profits, the local people go out at night to catch them with nets, cook them and eat them. This has gradually become a custom.

Over time, after seeing it in the market, chefs continued to improve it and created methods of frying and pastry, making it a delicious delicacy.

It has been passed down to this day for more than 100 years; 2. After the sparrows are fried, braised and mature, they are soaked in sesame oil for a day or two before eating.

This dish is bright red in color, dry and crispy in the mouth, and tastes delicious. It can be stored in a jar and sealed with sesame oil to keep it from spoiling for 3 months.