1. Multicolored venison shreds
Multicolored venison shredded effect: brightly colored, brightly colored and contrasting, red, yellow, green, brown, bright and eye-catching. Sweet and delicious, crispy and delicious.
Colorful venison shredded raw materials:
Ingredients: 200 g of sika deer,
Ingredients: green pepper, winter shoots, shiitake mushrooms, ham, egg skin 25 g each.
Seasoning: 10 grams of egg white, 10 grams of starch, 10 grams of rice wine, 5 grams of monosodium glutamate, 5 grams of chicken fat, 500 grams of peanut oil (50 grams of oyster sauce).
Multicolored venison line preparation:
1． Use the muscles of the sika deer, cut the venison into a uniform thin line, add egg white, baking soda, starch syrup, heat the frying pan and heat the oil, put the venison line over the oil and fish out.
2． Stir-fry the oil in a frying pan with green onion and ginger, add shredded venison, add the chopped green pepper, winter shoots, shiitake mushrooms, ham, egg skin, and stir-fry together with MONOSG, rice wine, and salt. When cooked, drizzle with chicken fat and serve on a plate.
2. Bring venison
Basket venison: This dish has a peculiar shape, elegant taste, delicious taste, bright color, and is a treasure in the banquet.
Basket venison ingredients:
400 grams of venison, 100 grams of chestnuts, 75 grams of hollow noodles.
20 grams of white wine, 20 grams of rice wine, 25 grams of barbecue sauce, 15 grams of soy sauce, 15 grams of sugar, 5 grams of green onion, 5 grams of dried chili peppers, 5 grams of salt, a little ginger.
To prepare the venison basket:
(1) Cut the venison into small pieces, blanch off the blood foam, and then fry it thoroughly in hot oil. Into the pan, add a little oil, dried chili, green onion and ginger, stir-fry, then add the fried venison, shochu, white wine, char siu sauce, salt, sugar, soy sauce and low heat.
(2) Add the chestnuts and cook over low heat. Blow up the hollow noodles into the shape of a flower blue.
(3) Use a green vegetable cutting board, add hollow noodles, and then put the venison chestnuts into it.
3. Orchid spicy venison line
Orchid spicy venison line ingredients: deer tenderloin, oil, coriander segments, green onions, ginger and other spices.
Orchid spicy venison thread preparation method:
The venison is shredded and marinated with spices.
2. Heat the pan to 70%, add the marinated shredded venison evenly and fry until tender and golden brown. Blanch the rapeseed hearts and place on the edges of the plate.
Put sesame oil in the stir-fry spoon, add green onion and ginger line to cook the pot, put down the venison line, turn the spoon, light the red oil out of the spoon, and put it on the plate.
Orchid Spicy Venison Line Reviews:
The Manchus like to eat venison. This lychee is made from domesticated sika venison. This dish is spicy and delicious, brightly colored and is a delicacy of wine.
4. Eucommia stewed venison
Ingredients for venison stew:
Eucommia stewed venison ingredients: 25 grams of venison (artificially farmed), 15 grams of eucommia, 3 cups of clear soup
Eucommia stewed venison accessories: 1 teaspoon of salt, 1 tbsp each of green onion and ginger juice
To prepare the stewed venison:
1. Wash the venison and cut into chunks.
2. Blanch the venison in water to remove the blood foam.
3. Put 3 cups of clear broth, venison, eucommia, onion and ginger juice in the pot.
4. After opening the pot, remove the foam, cook over low heat until rotten, add salt to taste.
press:
1. Venison is warm and not suitable for summer consumption. If the yin deficiency is serious, it should be used with caution.
2. It should not be eaten with crucian carp and russet white, otherwise it will cause allergies and other conditions.
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