Braised deer tendon

Braised deer tendon in brown sauce

Raw materials for making braised deer tendon

Ingredient: 4 fresh deer tendons.

Ingredients: 50g scallops, 50g sea rice, 1 hen, 25g cooked ham, 500g pork, 25g Shuifa mushroom, 25g Shuifa yulanpian, 1 rape heart.

Ingredients for making braised deer tendon

20 grams of cooking wine, 1.5 grams of refined salt, 15 grams of soy sauce, 200 grams of clear soup, 10 grams of wet corn flour, 10 grams of chicken oil.

Processing steps of braised deer tendon:

1. Wash the deer's hoof tendon with water, put it into the boiling water pot and take it out. Put scallops and sea rice into a bowl and soak in boiling water for 20 minutes. Cut mushrooms, Yulan slices and ham into 8-minute elephant eye slices. Wash the rape heart clean.

2. Pour 2kg water into the pot, add deer tendons, scallops, sea rice, original soup, hens and pork, bring to a boil, skim all the foam, move to low heat and simmer for about two hours. When it is 70% rotten, remove deer tendons and cut them into 2-inch long, 2-minute wide strips.

3. Pour 200g clear soup into the soup pot, add cooking wine and refined salt, bring to a boil over the heat, skim the froth, put in Lentinus edodes slices, Yulan slices, ham slices, rape heart and deer tendon slices, cook on the fire for 2 minutes, put in corn flour diluted with water, hook into sauce, sprinkle with chicken oil, and then out of the pot.

Braised deer tendon

Braised venison tendon is a dish made of venison tendon.

Raw materials

Main materials

Four fresh deer tendons.

accessories

Scallops 50g, sea rice 50g, hen 1, cooked ham 25g, pork 500g, Shuifa mushroom 25g, Shuifa yulanpian 25g, rape heart 1.

Seasoning

20 grams of cooking wine, 1.5 grams of refined salt, 15 grams of soy sauce, 200 grams of clear soup, 10 grams of wet corn flour, 10 grams of chicken oil.

Production steps

1. Wash the deer's hoof tendon with water, put it into the boiling water pot and take it out. Put scallops and sea rice into a bowl and soak in boiling water for 20 minutes. Cut mushrooms, Yulan slices and ham into 8-minute elephant eye slices. Wash the rape heart clean.

2. Pour 2kg water into the pot, add deer tendons, scallops, sea rice, original soup, hens and pork, bring to a boil, skim all the foam, move to low heat and simmer for about two hours. When it is 70% rotten, remove deer tendons and cut them into 2-inch long, 2-minute wide strips.

3. Pour 200g clear soup into the soup pot, add cooking wine and refined salt, bring to a boil over the heat, skim the froth, put in Lentinus edodes slices, Yulan slices, ham slices, rape heart and deer tendon slices, cook on the fire for 2 minutes, put in corn flour diluted with water, hook into sauce, sprinkle with chicken oil, and then out of the pot.

Efficacy of dishes

Deer tendons can strengthen tendons and bones, nourish blood and dredge collaterals, and produce fine marrow. It is mainly used to treat strain, continue injury, strengthen tendons and bones, and replenish Yang Qi. It has significant curative effect on chronic rheumatism, arthralgia, lumbago and spinal pain, fatigue or weakness of muscles and bones, walking hard, weakness of hands and feet, cramps of hands and feet, injury and soreness of muscles and bones. Deer tendons are rich in collagen, and maintain the blood content of deer tendons in the process of processing, so strengthen the role of deer tendons in blood

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