I'm sure everyone has heard of sika deer, but probably not much is known. Sika deer are full of treasure, can be used as a tonic ingredients to make food, today Xiaobian continues to take everyone to understand the various methods of various ingredients on the sika deer, I hope you like, pay attention to and collect.
25. Fried venison
【Ingredients】 200g of venison, pigeon egg paste (10 pigeon eggs), a little bread crumbs, soy sauce, monosodium glutamate, rice wine, ginger, pepper salt, vegetable oil
【Method】
(1) Wash the venison, cut it into thin slices, change the flower knife and soak it in the juice of soy sauce, monosodium glutamate, rice wine and ginger shreds for 15 minutes.
(2) Hang the marinated venison slices in pigeon egg paste, dip in the bread crumbs and gently pat them flat.
(3) Put the pot on the fire, add vegetable oil to 80% heat, fry the venison in the pan until golden brown, remove the drainage oil, cut into strips, put it on the plate, sprinkle a small amount of pepper and salt on the table.
26. Meat vegetarian venison
【Ingredients】 250g of venison, 200% of vegetarian chicken tofu, 15g of coriander, 15g of water starch, 10g of Shaoxing wine, 8g of green onion and ginger slices, 1 star anise, 5g of salt and sesame oil, 2g of monosodium glutamate, 50g of soy sauce, 150g of chicken broth.
(1) Put the venison in a basin of water for 1 hour, put it in a pot and cook it, fish out the knife into a 6m long, 0.6cm thick slice; vegetarian chicken tofu cut into 0.6cm thick slices; then a piece of venison and a piece of vegetarian chicken tofu are sandwiched, and in a large bowl, add shallots, ginger slices, star anise, soy sauce, salt, Shaoxing wine, monosodium glutamate, chicken soup, and steam on the basket drawer on high heat.
(2) After steaming, decant the juice and retain, remove the green onion, ginger and star anise, and buckle it on the plate.
(3) Put the pot on the fire, add the decanted juice, boil and adjust the taste, remove the foam, hook the water starch into rice soup, drizzle with bright oil, pour on the venison, sprinkle with coriander segments.
【Features】Meat and vegetarian are available, and the taste is fresh and salty.
27. Sake pot venison
【Ingredients】 1000g of refined venison, 750g of water hair deer tendon, 500g of white mushroom and rapeseed hearts, fine salt, monosodium glutamate, mustard, sesame paste, garlic paste, salted leek flower, chili oil, curd milk, coriander and chicken soup.
(1) Cut the venison into 3cm long thin slices; cut the water-haired deer tendons into long strips; cut the rapeseed hearts into two halves; wash the white mushrooms and slice them into slices.
(2) Put chicken broth in the pot, add salt and MSG to boil, put the cut venison, deer tendons, rape hearts into the soup and boil, fish out and put them in a small wine pot, and then add the boiling soup.
(3) Pour alcohol under the pot, light it on fire, and bring it to a boil before dipping in various spices
(4) The key to operation: the venison should be frozen and cut, it must be cut into large and thin slices, the soup must be fresh and thick, boiled and then put into the wine pot, and all kinds of spices are prepared.
【Features】The soup is tender and tender, the meat is suitable, and it is most suitable for winter consumption.
28. Cook sika venison
【Ingredients】 600g of deer tendon meat, 250g of rapeseed hearts, 100g of hard cake, 60g of pork belly with skin, 60g of chicken thigh meat, 50g of dried scallops, 30g of ham, 5 hawthorns, 25g of shiitake mushrooms, staghorn (a kind of edible seaweed), dry starch, soy sauce, salt, monosodium glutamate, Shaoxing wine, sugar, peppercorns, star anise, tangerine peel, nutpea, cloves, cinnamon, chicken soup, green onion, ginger pieces, water starch each appropriate amount.
(1) Cut the venison into thick slices with a spatula, soak in blood, add a little soy sauce and fry it until it is hot red and put it into a bowl. Put chicken broth in a pot, add all the spices to cook the aroma, remove the spices, add the chicken thigh meat, pork belly and boil the pork belly and remove the venison. The soup is skimmed off, add salt, soy sauce, monosodium glutamate, Shaoxing wine, sugar, green onion and ginger pieces, hawthorn and pour into a venison bowl and steam, then remove and plate.
(2) Rub the scallops and chop them, cut the cake into deer shapes, smear the stirred chicken puree, dip the dried scallops, decorate them with staghorns, mushrooms and ham into the shape of a sika deer, steam for 3 minutes in the basket drawer, take out the yard around the disc, and pour the white juice.
(3) Sauté the rape hearts in a pot, add salt and MSG and mix well, and pour in the middle of the dish.
(4) Sprinkle the venison with a little dry starch, put it in the oil pan and fry it thoroughly, simmer the pot with green onion, ginger shreds and garlic slices, pour in the venison, add the appropriate amount of soy sauce, chicken broth, Shaoxing wine, sugar, msg and mix the juice, pour in the bright oil out of the pot, pour out the stir-fried vegetable hearts, and serve.
(5) The key to operation: the venison should be steamed with enough seasoning until it is crispy. When frying and cooking venison, it should be over high heat and operate quickly
【Features】Brilliant color, salty and slightly sweet.
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