Deer tendons are the tendons of the limbs of the deer family Sika deer and red deer. Deer tendon contains testosterone, estradiol and other sex hormones, as well as proline, glycine and other amino acids and iron, manganese, zinc and other inorganic elements. Deer tendons can strengthen muscles and bones, nourish blood circulation, produce lean marrow, treat strain, strengthen muscles and bones, replenish yang qi; for long-term rheumatism, joint pain, waist and spine pain and other significant effects. Deer tendon is rich in collagen, and the blood content of deer tendon is maintained during processing, so the role of deer tendon in nourishing blood is strengthened.
How to use:
1, prevention of osteoporosis deer tendon 15 grams + goji berries 5 grams + cistanche 10 grams stew soup
2, lumbar muscle pain, deer tendon 15 grams + eucommia 15 grams + bayonet 15 grams + cistanche 10 grams stew soup
3, waist and leg weakness and mobility problems, deer tendon 50 grams + cistanche 10 grams + goji berries 10 grams stewed bone peanut soup
Braised deer tendons with phoenix feet
【Raw Materials】
1. Ingredients: 100 grams of dried deer tendon, 200 grams of fat chicken feet, 25 grams of ham slices, 50 grams of mushroom slices.
2. Seasoning: cooking wine, salt, monosodium glutamate, green onion, ginger slices, chicken soup.
【Method】
1. The deer tendon is first washed and fished out with cold water, put into a tile bowl, add boiling water to soak until the water is cold, and then change the boiling water. Change the boiling water several times before using it (about 2 days). Then clean the deer tendons, cut them into finger strips, add ginger, green onion, cooking wine and water to the pot, simmer the deer tendons thoroughly, take them out, and put them into the stew cup.
2. Blanch the chicken feet with water, remove the yellow leather coat, cut off the claw tip, remove the large bones, blanch it in a pot of boiling water, fish out and wash it and put it in the stew cup, put the ham slices and mushrooms on the surface, add chicken soup, cooking wine, ginger, green onion, steam the basket until the deer tendons are cooked, decant the original juice, add monosodium glutamate, fine salt and pour it into the cup, and then steam for about half an hour to take it out.
Mushroom buckle deer tendons
Ingredients: 300 grams of deer tendon, 50 grams of mushrooms.
Accessories: 2 slices of ginger, 3 grams of green onion, 300 grams of soup.
Seasoning: Jiahao chicken bone milk white juice 10 grams, Rimula abalone juice 10 grams, sesame oil 3 grams, cooking wine and salt each appropriate amount.
method:
1: After the deer tendons are fried in hot oil, soak in water for 2 hours, cut into sections, and simmer in soup with an appropriate amount.
2: After soaking the mushrooms, simmer them in ginger and shallot oil, cut into chunks and set aside.
3, from the pot hot oil, add accessories and cooking wine to stir-fry, add soup, use the above spices to spice up the taste,
Then add the main ingredients and simmer slowly, stir-fry over medium heat, contour and put into the container.
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