The efficacy and role of deer tail
Deer tail is the tail of the deer family. Deer tail brings together the essence of the yin and blood of deer, and is known as ? Yang Qi gathered in the horn, Yin blood gathered in the tail? The world-famous Hunchun deer tail is processed from the tail of the sika deer produced in the Hunchun area of Jilin Province, China, which is cut out of the tail vertebrae of the sika deer, removing the tendons, residual meat and velvet, sewn together with a thread, and then hung up to dry naturally. Hunchun deer tail efficacy is remarkable, not cold, not dry, excellent quality, and the production is becoming scarce, is a household name of the strong body tonic treasures.
Functions: Hunchun deer tail is rich in protein, gum milk calcium phosphate, vitamin C, vitamin D, vitamin E, vitamin B12, magnesium and zinc and other minerals. It strengthens the waist and kidneys, replenishes the deficiency, enhances physical strength, eliminates fatigue, promotes blood circulation, and has significant curative effects on the treatment of rheumatism. It is a good whole body strong health care products.
Deer tail wine recipe
Deer tail wine recipe 1: Deer tail a set, ginseng a branch, Chinese wolfberry, barberry, Epimedium, Epimedium each 100 grams of wine has the effect of tonifying the kidneys and strengthening the yang. 3 weeks after the start of the dose, 30 ml of each can be served.
Deer tail soaked wine recipe 2: soaked wine concentration is not too high, 40 degrees of white wine / 50 degrees of rice wine can be. According to the amount of 10 pounds of wine, 80 grams of deer tail, cut into slices, jujubes, cinnamon meat, Morinda citrifolia (chicken intestinal wind, Morinda citrifolia) 1 catty, Cistanches 0.5 catty, the dates, cinnamon meat, rinse clean, dry water, put the pot to steam, Morinda citrifolia (chicken intestinal wind, Morinda citrifolia), Cistanches, likewise washed clean, plate. Steamer on top of a rack, the plate on the steam rack, and red dates, cinnamon meat with steam. Steam for half an hour, steamed jujube to remove the core, after the material is steamed, all the sun for 2 days to dry the water. Cut into slices of deer tail and materials all put into the ready bottle of white wine. Preserve 3 weeks can be taken.
Deer tail edible method
1, deer tail stewed chicken soup
Ingredients: deer tail 5 money, chicken 1, Codonopsis 4 money, 5 money, goji berries 5 money, 12 red dates, ginger 2 slices, salt.
Practice: deer tail slice spare. Wooly chicken washed, dehairing, gutted and spare. Dangshen, Huai Shan, goji berries, red dates to remove the core, ginger were washed with water spare. Put all the materials into a large stew pot, inject the right amount of water, cover the lid of the stew pot, simmer for 4 hours, and finally under the young salt seasoning can be.
Effect: Daily consumption of this soup, can be a strong yang solid essence, tonifying the kidney to fill the marrow, replenish blood and strengthen the body.
2, Chinese mountain ganoderma lucidum stewed deer tail
Ingredients: 1 deer tail, 150 grams of chicken, 10 grams of Chinese mountain, ganoderma lucidum 5 grams, 100 grams of mushrooms, 3 slices of ginger, 2 teaspoons of wine, the right amount of soup.
Directions: Soak the mushrooms and remove the tips, slice the Chinese mountain. Wash the materials into the cup into the soup, Shaoxing wine across the water and simmer for 30 minutes, change the slow fire simmer for 4 hours.
Functions: tonifying the spleen and qi, promoting qi and blood circulation, nourishing the heart and tranquilizing the mind. It is a more suitable soup for tonic in winter and spring, which is good for nocturia, lumbar and knee fatigue and coldness, cramps, and joint pain that often occur in winter and spring.
3, deer tail water duck soup
Ingredients: deer tail 1, water duck 1, seasoning moderate.
Practice: deer tail, duck wash slaughter block, together into the stew pot, add boiling water (to cover the material shall prevail), and then about 4 hours of water stew, and finally add salt to taste.
Functions: strengthen the waist and kidney, strong muscles and bones, essence and marrow, nourish the blood and benefit the sun.
Identification of deer tail
First-class blunt round fat, pig tongue, slightly flat, with a natural groove, black to black-brown, glossy, tail root bone length of no more than 1/4 of the full length of the deer tail, no broken skin. Gas slightly fishy, not odor. Each weighs more than 75 grams. Second-class each weighing more than 50 grams, the rest of the same class. Third class is flat conical, slightly flat and curved, like attack eggplant. Each weighs more than 25 grams, and the rest are of the same grade. Fourth-class shape is not limited, between the cooked skin, broken skin.