"Your venison looks so fresh!"
"But venison stew is too much trouble, and I don't know how to do it!"
Autumn is approaching, and there are often fresh venison for sale in the physical stores of Zunxi Deer Industry. Venison is a relatively rare ingredient in our lives, but its nutritional value is very high, has always had the reputation of "proud of meat", autumn consumption can supplement the qi, nourish the spleen and stomach, low fat content, high protein content... What's more, the taste of venison is much better than pork and chicken!
The premise is that the stew is soft and rotten.
Stewed venison pays attention to a lot: First of all, blanching water is very necessary, cold water into the pot, because hot water will make the venison more compact, not easy to be stewed; and after boiling water, it should be washed with warm water, if it is stimulated by cold water, the venison will shrink.
Secondly, it is also very important to choose a good pot, only the venison that is "pressed" out by high pressure is more soft and rotten, if it is a general pot, the stewed rotten venison takes at least an hour, which is very expensive. Today we try to stew venison in an electric rice cooker.
|| Carrot potato stewed venison ||
Ingredients: 1 piece of venison, potatoes, carrots, onions, chicken essence, salt, onion, ginger and garlic, star anise cinnamon leaves, rock sugar, soy sauce, cooking wine.
★ Put cold water into the pot under the venison, add green onion and ginger, cooking wine, blanch the blood foam and fish out;
★ Add 8 or 9 rock sugars to the rice cooker and sauté until slightly melted;
★ Pour in the venison, add the soy sauce, green onion, ginger and garlic, star anise cinnamon leaves, stir slightly and stir-fry well;
★ Add water just over the ingredients;
★ Pour in the chopped potatoes, carrots and onions;
★ Rice cooker selection [steaming/stewing] function, time setting 45 minutes;
★ Fragrant carrot and potato stewed venison is out of the pan!