Cordyceps quail

Cordyceps quail method:

Raw materials for making Cordyceps quail

Eight quails. Cordyceps sinensis 8g. Ginger 10 grams, onion 10 grams, pepper 3 grams, salt 3 grams, chicken soup 300 grams.

Processing steps of Cordyceps quail:

Remove the dust from Cordyceps sinensis and wash it with warm water. After slaughtering, remove the hair, viscera and head claws of quails, wash and drain the water, put them into a boiling water pot, and take them out to cool. Wash ginger and scallion, slice ginger and cut scallion into sections. Put 1-4 Cordyceps sinensis into the abdomen of each quail, then wrap the rope tightly one by one, put it into the basin, add onion, ginger, pepper and salt, pour into chicken soup, and seal with warm cotton paper. Steam for about 40 minutes, remove the tissue and serve.

Cordyceps quail

Cordyceps quail is a delicious traditional dish, which belongs to Sichuan cuisine. It is characterized by soft and rotten crane meat, fresh and salty taste, nourishing lung and kidney, strengthening muscle and bone. Remove the dust from Cordyceps sinensis and wash it with warm water. After slaughtering, remove the hair, viscera and head claws of quails, wash and drain the water, put them into a boiling water pot, and take them out to cool. Wash ginger and scallion, slice ginger and cut scallion into sections. Put 1-4 Cordyceps sinensis into the abdomen of each quail, then wrap the rope tightly one by one, put it into the basin, add onion, ginger, pepper and salt, pour into chicken soup, and seal with warm cotton paper. Steam for about 40 minutes, remove the tissue and serve.

essential information

Cordyceps quail

Cuisine

Sichuan cuisine

Food materials

Eight quails. Cordyceps sinensis 8g. Ginger 10 grams, onion 10 grams, pepper 3 grams, salt 3 grams, chicken soup 300 grams.

Production process

Remove the dust from Cordyceps sinensis and wash it with warm water. After slaughtering, remove the hair, viscera and head claws of quails, wash and drain the water, put them into a boiling water pot, and take them out to cool. Wash ginger and scallion, slice ginger and cut scallion into sections. Put 1-4 Cordyceps sinensis into the abdomen of each quail, then wrap the rope tightly one by one, put it into the basin, add onion, ginger, pepper and salt, pour into chicken soup, and seal with warm cotton paper. Steam for about 40 minutes, remove the tissue and serve.

nutritive value

The nutritional value of Cordyceps sinensis is as follows

Cordyceps has a high medicinal value and nutritional value, because it contains a variety of bioactive substances and essential amino acids, trace metal elements, as well as rich vitamins. Therefore, it can play the role of "five anti-tumor and one improvement" (anti-oxidation, anti fatigue, anti-aging, anti-inflammatory, anti-tumor and improving human immunity). Cordyceps sinensis is a kind of rare fungus with both medicine and food. It can be used as medicine to prevent and treat diseases, and can be used to strengthen the body. According to the determination, cordycepin, Cordyceps polysaccharide, cordycepic acid and superoxide dismutase (SOD) are the main physiological active substances in Cordyceps.

Cordyceps polysaccharide is a kind of high branched galactomannan, which can promote lymphocyte transformation, activate phagocytes, improve the antibody content of serum immunoglobulin (IgG), improve immunity, and regulate endocrine, so as to achieve the harmony of yin and Yang and enhance the ability of disease resistance.

Cordyceps sinensis, which is mainly composed of Cordyceps sinensis, can also relax blood vessels, reduce oxygen consumption of heart and brain, regulate the function of heart, brain and kidney. It has the functions of anti arrhythmia, lowering blood lipid, blood pressure, blood sugar, protecting kidney and diuresis, protecting liver and detoxifying. It can also calm nerves, promote deep sleep, and improve sleep quality. It is widely used in the adjuvant treatment of heart, brain, kidney, liver and other important organ diseases. Superoxide dismutase (SOD) can eliminate superoxide free radicals in the body, resist oxidation, promote metabolism, and play the role of anti fatigue, anti-aging, anti-cancer and anti-cancer.

The nutritional value of quail is as follows

Quail meat not only tastes better than chicken, but also has better nutritional and medicinal value than chicken. Its protein content can be as high as 24.3%. It also contains a variety of inorganic salts, lecithin, hormones and a variety of essential amino acids for human body. Quail meat as a high protein, low fat, low cholesterol food, especially suitable for the elderly and patients with hypertension, obesity. Compared with eggs, quail eggs are 30% higher in protein, 46.1% higher in iron, 20% higher in vitamin B1, 83% higher in vitamin B2 and 5.6 times higher in lecithin. Quail eggs also contain vitamin P and antihypertensive element rutin.

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