Various preparations and ways to eat peacock meat

Admire the peacock ingredients

1. Peacock stew with gastrodia

Use peacock meat, add gastrodia, slices of ginger, round meat, red dates, add 12 bowls of water, simmer for 4 hours, and then season with salt. It is characterized by sweet and delicious, with the effect of tonifying the brain, removing the head wind and relieving headaches.

2. White blanched peacock meat

The white blanched peacock meat is very tender and sweet. The method is to first put Chinese ginseng, beiqi, red dates, Huaishan, ginger slices and other medicinal herbs in an appropriate amount of water, and then boil out the soup of medicinal herbs, and then use peacock meat to blanch it. Although this dish is light to eat, it is delicious and has the effect of reducing fatigue and improving immunity.

3. Stir-fried peacock meat with green onion

Ingredients: 250 grams of peacock meat, 20 grams of cashew nuts, 30 grams of shallots, garlic slices, chili pepper segments, seasoning: cumin powder, paprika, salt, chicken essence, starch, red oil, salad oil. Peacock meat cut into slices, salt, chicken essence, starch sizing, sliding oil spare, beijing onion cut into sections; cashew nuts into hot oil pan fried crisp, pot into the oil heat, add beijing shallots, garlic slices, pepper segments simmered, add peacock meat slices, fried cashews, add cumin powder, paprika, salt, chicken essence to adjust the taste, pour into the red oil, turn the pot and fry well. Peacock meat should not be greased for too long.

4, each 100 grams of chicken contains 695 megajoules of heat energy, 18.5 grams of protein, 9.6 grams of fat, 17 mg of calcium, 102 mg of phosphorus, 120-240 mg of cholesterol. The calories per 100 grams of blue peacock meat are only 4 megajoules, protein is as high as 28 grams, fat is only 1 gram, calcium is as high as 20 grams, phosphorus is about 9 grams, and cholesterol is less than 50 mg

5. Winter melon peacock soup

Ingredients: 500 grams of peacock meat, 100 grams of lean meat, 500 grams of winter melon, 10 grams of Huaishan, 10 grams of lentils, 10 grams of Zhaoshi, 10 grams of lotus seeds.

Preparation: First, the peacock meat and lean meat are flown into the water. Then put it in a pot with winter melon, Huaishan, lentils, barley, Zhao Shi, and lotus seeds, and after boiling, switch to a simmer and simmer for two hours. Features: sweet taste, cool and dehumidifying, detoxifying and nourishing the face

6. Ginseng field seven stewed peacock

Ingredients: half a peacock, 30 grams of fresh ginseng, 20 grams of Tian Qi, a number of seasonings. Preparation: After the peacock flies water, put in the stew cup, add fresh ginseng, Tian Qi and cold boiled water, simmer for 3 hours on medium heat. Features: Replenish qi and activate blood

7, peacock fried aloe vera

Ingredients: 250 grams of peacock meat slices, 500 grams of aloe vera. Preparation: Peel the aloe vera, slice the flying water, remove the mucus, and mix well with the peacock meat slices with flower oil. Blanch the pot, add the seasonings and peacock meat slices, add aloe vera to the half cooked and serve. Features: detoxification, beauty

8. Peacock egg stewed snow ear (dessert)

Ingredients: peacock eggs, 20 grams of snow ear, rock sugar to taste. Preparation: Boil the peacock eggs in water and shell them, wash the snow ear and soak the water, then add the rock sugar to the water and heat until the sugar dissolves, filter and pour into the stew cup with peacock eggs and snow ear, and simmer in the steamer until the snow ear is cooked. Features: moisturizing lungs, detoxification, beauty

9. The phoenix swallows its wings

Ingredients: 1 peacock, 300 grams of shark fin, 15 grams of ginger, other seasonings. Preparation method: First of all, the peacock washes the flying water, foams the shark fin, and then puts the shark fin in the peacock chest cavity into a large stew cup, adds boiling water, first use medium heat, and then simmer for 3 hours with slow heat. Features: fresh and not greasy, rich in nutrition

10. Peacock open screen

Ingredients: 1 peacock, 200 grams of sweet and sour mustard, 2 kg of raw oil, other seasonings to taste. Preparation method: first wash the peacock and rub it on the syrup, then take the fire to remove the oil, burn it until it is slightly rolled, pour the oil into the peacock's inner cavity many times, then pour the whole body, make it appear big red, chop the pieces on the plate, and build back the peacock to open the screen. Features: crispy meat smooth, not fatty

11. Peacocks play in the water

Ingredients: 1/2 kg of peacock meat slices, 10 grams of berries, 10 grams of red dates, 7 grams of ginger slices, seasoning to taste. Preparation: Mix the peacock meat into thin slices with peanut oil and other spices, add boiling water to the alcohol stove, add the peacock bone and the berries, red dates, ginger slices to the pot, and add the meat slices after the water is boiled. Features: Fresh and tender taste

12. Tulip Peacock

Ingredients: peacock meat 250 grams excipients: tulip 2 grams, shiitake mushrooms 5 grams, high-grade clear soup 450 grams, bean sprouts 1 gram. Seasoning: 4 g of iodized salt, 3 g of umami sauce. Preparation method: Peacock meat cut into pieces of about 2 cm, out of the water out of foreign matter, peculiar smell. The high-grade clear soup is mixed into tulips, mushrooms, peacock meat and steamed for 65 minutes, and the bean sprouts can be sprinkled. Features: delicious and peculiar, the meat is fluffy and soft.