2. Pictures
Edible processing method of venison
Wash the blood clean when you kill it, soak it in clear water for a while when you wash it, and wash all the blood out. After venison is washed, it is directly fried in a pot without oil (or a small amount), then a little spice is added to fry until the edge of the meat is brown, and then fried. After the meat is cooked, it should be cooked, and then when it is cooked, you can add some pepper or other seasonings to remove the fishy smell.
How to eat venison (practice)
The practice of venison in casserole
Ingredients: 450g of venison cut into mahjong tiles, onion, ginger, garlic, soy sauce, agaric fungus, mushrooms, yuba, spinach leaves (or garlic sprout coriander), peanuts, astragalus, red dates, angelica, codonopsis pilosula, yellow wine, pepper, salt, sugar, vegetable essence (or chicken essence) and oil.
Practice: Marinate venison with ginger and garlic in soy sauce and a little sugar. Add hot oil to the cauldron. Stir-fry venison until it changes color. Add yellow wine and pepper and stir-fry for about 3 minutes. Take another pressure cooker, put the fungus, mushrooms, yuba, and astragalus (other supplements) into the pressure cooker and add water to stew. Mix venison and other ingredients evenly, add sugar, salt and chicken essence, adjust the color and taste during ripening, put it in a casserole (the soup should be shallow), boil it with strong fire and stew it for about half an hour. Add spinach and stew for 5 minutes. Mix well.
The practice of braised venison
Ingredients: 500g venison, 3g monosodium glutamate, 25g Olay tablets, 5g pepper water, 10g coriander10g onion10g soy sauce10g ginger10g Shaoxing wine15g.
Practice: Wash venison and cut into pieces; After adding water, magnolia slices are cut into elephant-eye slices; Seasoning can be used. Put the vegetable oil in an iron pan, when heating, put the venison in the oil pan, fry it until it is fiery red, and take it out. Add vegetable oil, onion, ginger fryer, soy sauce, pepper water, refined salt, cooking wine, white sugar, monosodium glutamate and chicken soup, then add venison, boil, simmer with slow fire, move to high fire and cook until the meat is cooked, thicken the powder, sprinkle with sesame oil and sprinkle with coriander.
Stewed venison with tremella and Pseudostellaria heterophylla
Ingredients: 50g tremella, Pseudostellaria heterophylla 15g, venison 300g, ginger 10g, clear soup 1200g, salt 5g, chicken essence 3g, sugar 1g and pepper1g.
Practice: Tremella and Pseudostellaria heterophylla are soaked in warm water, venison is cut into beans and soaked in water, and ginger is sliced for later use. Heat a clean pot, add clear soup, Radix Pseudostellariae, Tremella, venison and ginger slices, bring to a boil with high fire, and simmer for 50 minutes to taste.
Who can't eat venison and venison?
1, who can't eat venison
People with trauma, yin deficiency and hyperactivity of yang or fever should not eat; Avoid eating in hot season.
2. People who are suitable for eating venison
The general population can eat it. It is especially suitable for newlyweds, elderly people with decreased kidney qi, patients with cold hands and feet, kidney yang deficiency, dizziness and tinnitus, low back pain, impotence, weakness, blood stasis and poor appearance.
3. The taboo of venison.
Venison also belongs to red meat. Eating more and for a long time is not good for preventing gastrointestinal diseases. Venison should not be eaten with pheasant, fish, shrimp and cattail. Venison should not be eaten with fish and shrimp.