Deer antler glue porridge

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Deer antler glue porridge

Introduction to Deer Antler Glue Porridge

Deer antler glue porridge

[Ingredients] 20 grams of deer antler glue, 100 grams of polished rice, 3 slices of ginger.

[Preparation method] First cook the porridge with japonica rice, then add deer antler glue and ginger after it boils and cook into porridge.

[Effects] It can replenish kidney yang and improve blood. It is suitable for kidney deficiency, fatigue, male impotence, premature ejaculation, spermatorrhea, low back pain, female uterine coldness, infertility, metrorrhagia, leucorrhea and other symptoms.

【Luwei】Yufu Luwei

[Ingredients] 500g processed deer tail, 60g bean curd sticks, 150g fried tofu, 30g dried scallops, 30g soaked enoki mushrooms, 9g soaked dried shrimps, 60g clean winter bamboo shoots, 2000g clear soup, 30g cooked ham, 10 spinach hearts, 30g scallion and ginger oil, 15g chicken oil, 5g refined salt, and 6g MSG.

[Preparation method] Remove the bones from the deer tail and cut it into gold-coin slices. Remove the tendons from the dried scallops and wash them. Soak the dried bean curd in warm water and wash them, then cut them into inch-long sections. Beat the winter bamboo shoots with a knife, break them into pieces, blanch them in boiling water and remove them. Cut the ham into 3×1×0.6 cm strips, and wash the spinach hearts. Put the scallions and ginger in the pot, heat the oil and add the cooking wine, add the clear soup, dried scallops, dried shrimps, fried bean curd bubbles, winter bamboo shoots, mushrooms, ham strips and button mushrooms, then add salt and MSG, and put the deer tail slices into the soup. Bring the soup to a boil and skim off the foam. Pour the soup and other ingredients into a casserole and simmer over low heat for about 30 minutes. Then add the spinach hearts and pour in the chicken oil when the pot is boiling.

[Efficacy] It nourishes the kidney and strengthens yang, warms the waist and knees. It is suitable for kidney yang deficiency syndromes such as low back pain, impotence, and premature ejaculation. It has a good nourishing and strengthening effect when consumed by healthy people.

Deer Tail】Deer Tail with Ginseng and Clear Soup

[Materials] 200 grams of processed deer tail, 3 grams of ginseng, 1000 grams of clear soup, and appropriate amounts of refined salt, cooking wine, and MSG.

[Preparation method] Cut the ginseng into fine thin slices, soak it in white wine to extract the ginseng liquor, and keep the ginseng after soaking. Debone the deer tail and cut it into 0.6 cm thick slices. Add clear soup, cooking wine, salt and MSG into a soup spoon, then add the deer tail slices and ginseng liquor. After the soup boils, skim off the foam, pour it into a large soup bowl, and place the soaked ginseng slices on the soup.

[Efficacy] Suitable for kidney deficiency, low back pain, impotence, spermatorrhea, dizziness, tinnitus, fatigue, etc. Because of its hot nature, it is generally suitable for consumption in winter.

【Venison】Venison soup

[Ingredients] 120g venison, appropriate amounts of sesame oil, MSG and refined salt.

[Production method]

(1) Wash and slice the venison.

(2) Place a pot on the fire, add an appropriate amount of water, put in the venison slices and cook until the meat is tender, then add sesame oil, salt and MSG to taste.

[Features] The meat is tender and the soup is fragrant. This soup has the effect of warming the spleen and stomach and promoting lactation. It is suitable for those who are weak and lack milk after childbirth.

【Deer meat】Fried venison (Hainan Li ethnic group flavor dish)

[Ingredients] 750g venison tenderloin, onion, ginger, coriander, shallot, pepper, turmeric powder, pepper, curry powder, light soy sauce, coconut milk, wet cornstarch, MSG, refined salt, betel nut wine, sesame oil, five-spice powder, sand ginger powder as appropriate, 1.5kg palm oil.

[Production method]

(1) Cut the venison into 5 cm long and 25 cm wide cubes. Add the above seasonings and water to mash into a paste. Add the paste to the venison cubes and marinate for 30 minutes. Drain the juice.

(2) Heat the pan over high heat, pour in palm oil and heat until it is 50% hot. Add the venison and fry until cooked through, firm and light yellow. Drain the oil and place on a plate before serving.

【Venison】Eucommia ulmoides venison soup

[Ingredients] 25g venison, 15g Eucommia ulmoides, 3 cups of clear soup, 1 teaspoon of salt, 1 tablespoon each of scallion and ginger juice.

[Production method]

(1) Cut the venison into pieces and clean.

(2) Boil the venison and remove the foam.

(3) Place 3 cups of broth, venison, Eucommia ulmoides, onion juice, and ginger juice in a pot.

(4) After the pot boils, remove the foam and simmer over low heat until the food is cooked. Add salt to taste.

【Venison】Shredded colorful venison

[Ingredients] 500 g venison, 25 g each of shredded green pepper, shredded winter bamboo shoots, shredded mushrooms, shredded ham, and shredded egg skin, and appropriate amounts of egg white, starch, Shaoxing wine, MSG, chicken oil, and peanut oil (oyster sauce).

[Production method]

(1) Select the whole muscle of sika deer and cut it into even thin strips along the horizontal lines. Add egg white, baking soda and starch to make a paste. Heat the oil in a wok and add the venison strips to fry until cooked through. Remove from the wok and fry until cooked through.

(2) After the oil in the wok is hot, add onions and ginger, add shredded venison, chopped green pepper, winter bamboo shoots, mushrooms, ham, egg skin, MSG, Shaoxing wine, salt, etc. and stir-fry. When cooked, drizzle with chicken oil and serve.

[Features] Colorful, contrasting with each other, red, yellow, green, white and brown are bright and eye-catching. When eaten, it is sweet, fragrant, crispy, tender and smooth, with a fresh and mellow taste and tender meat.

【Venison】Baqi Venison

[Ingredients] 600g venison, Chinese cabbage, onion, ginger, chicken essence, refined salt, light soy sauce, MSG, star anise, and cooking wine.

[Production method]

(1) Boil water in a pot, put the washed venison into the pot and boil it to remove the blood.

(2) Heat oil in a spoon, stir-fry with scallions and ginger, add salt, MSG, cooking wine, soy sauce, chicken powder, and meat stock, then put the venison into the soup and cook until done. Use Chinese cabbage as the base, cut the cooked venison into large slices, add scallions and ginger, and steam for about 15 minutes. Place the Chinese cabbage on the edge of the plate and remove the sauce from the steamed venison.

[Features] Juicy and tender meat, soft and fresh when eaten, rich in nutrition.

Venison】Wine Pot Venison

[Ingredients] 1,000g of venison, 750g of soaked venison tendons, 500g of white mushrooms, 500g of rapeseed heart, 2,000g of chicken broth, appropriate amounts of refined salt, MSG, mustard paste, sesame paste, mashed garlic, chive sauce, chili oil, and chopped coriander.

[Production method]

(1) Cut the venison into 3 cm long slices, cut the soaked venison tendons into long strips, and cut the rapeseed heart into two halves.

(2) Put chicken soup in a wok, add salt and MSG and bring to a boil. Add the chopped venison, deer tendons, white mushrooms and rapeseed hearts into the soup, bring to a boil and pour into the wine pot.

(3) Pour alcohol into the bottom of the wine pot, light it, boil it and serve it on the table. Various condiments are also placed in bowls on the table for dipping.

[Features] Rich in nutrition, tender meat, fresh soup, strong and delicious flavor.

Venison】Fried venison steak

In Chengde, the use of venison to cook dishes has a history of nearly 300 years. The emperors of the Qing Dynasty came to Chengde to hunt every year and captured a lot of deer. In addition to keeping some for domestication in the Summer Resort, most of them were slaughtered for food, and sometimes they were pickled and dried to reward ministers. From the records of the meals of Emperors Kangxi, Qianlong, and Jiaqing in Chengde, it can be seen that there were dishes made with venison in almost every meal. Today, Chengde's venison dishes basically maintain their traditional characteristics, such as fried venison steaks.

[Ingredients] 150 grams of venison, 2 eggs, a few bread crumbs, and appropriate amounts of soy sauce, cooking wine, refined salt, and MSG.

[Production method]

(1) Cut the venison into long thin slices, cut it into patterns and marinate it in a mixture of soy sauce, MSG, shredded ginger and cooking wine for 10 minutes. Then coat the venison with egg paste and bread crumbs and flatten it with a knife.

(2) When the oil is 80% hot, fry the venison until golden brown, remove from the pan, cut into thin strips and serve on a plate; serve with salt and pepper for a better taste.

[Features] Crispy on the outside and tender on the inside, fresh and delicious.

Deer antler formula

① Treats exhaustion of essence and blood, dark complexion, deafness, thirst, back pain, weak legs, turbid urine, upper dryness and lower coldness, and inability to tolerate strong supplements: Deer antler (soaked in wine) and Chinese angelica (soaked in wine) are divided into equal parts. Grind them into fine powder, boil the black plum paste and make pills as big as sycamore seeds. Take 50 pills each time, and drink rice water on an empty stomach. (Black pills in Jisheng Fang)

② For deficiency of both essence and blood, depletion of Ying and Wei, hot flashes and spontaneous sweating, palpitations, fatigue of limbs, and all symptoms of weakness: Deer antler (steamed with wine) and Aconite (roasted) 1 liang each. Cut the above into small pieces, divide into four portions, add two cups of water and ten slices of ginger, boil until 80% cooked, remove the residue, and take warm before meals. (Deer antler soup in "Shiyi Dexiao Fang")

③ Treat weak erection, pale complexion, frequent urination, and loss of appetite: 50 cents of good deer antler, 1 liang (peeled and sliced), 1 liang of dried yam (ground). Wrap the above with raw thin silk, soak in wine for seven days, and drink three cups a day. When the wine is gone, roast the deer antler and keep it as a tonic. (Puji Fang Deer Antler Wine)

④ Treat severe vertigo, where the room spins when the head is raised, the eyes are often black and blurry, and it seems that something is flying, or the object is divided into two: Deer antler, take half a liang each time, use three cups of ash-free wine, boil until one cup remains, remove the residue, add a little musk and take. "Essentials of Diagnosis and Treatment"

⑤ Treatment of long-term dampness that has not been treated, lurking in the foot Shaoyin meridian, white tongue, body pain, and edema of the foot: 50 cents of deer antler, 30 cents of aconite, 10 cents of grass fruit, 30 cents of dodder seed, 50 cents of poria, 5 cups of water, boil and take 2 cups, take twice a day, boil the residue again, and take one cupful. (Deer and Fu Decoction in "Wenbing Tiaobian")

⑥ Treats coldness of the small intestine and frequent urination: 2 liang of deer antler (fried until slightly yellow), 1 liang of white dragon bone (burned), 3 fen of mulberry silkworm cocoon (slightly fried), 1 liang of red pepper (slightly fried), 1.5 liang of aconite (roasted), 1 liang of cornus officinalis. Grind the above medicines into powder, mix with refined honey and pound 100 to 200 pieces, and make pills as big as sycamore seeds. Take 20 pills each time on an empty stomach or before dinner with salt soup. (Deer Antler Pills in Shenghui Fang)

[Note] People who are not easy to take deer antler

(1) People with high blood pressure, dizziness, unsteady walking, irritability and liver fire.

(2) People with yellow or red urine, dry or sore throat, irritability and internal heat symptoms;

(3) Frequent nosebleeds, or heavy menstrual flow in women, bright red blood, red tongue and thin pulse, are manifestations of blood heat;

(4) People who have a cold and have symptoms such as headache, stuffy nose, fever, chills, cough and phlegm;

【Deer antler】Chuanxiong, deer antler and mutton soup

[Ingredients] 150g mutton, 15g velvet antler slices, 12g Chuanxiong, 15g Cynomorium songaricum, 6 red dates

[Preparation method] Wash the mutton, rinse it with boiling water, and cut it into pieces; wash Chuanxiong, Cynomorium songaricum, and red dates (pitted) with clean water respectively and set aside; put all the reserved ingredients into a casserole, add appropriate amount of clean water, boil it over high heat, then simmer it over low heat for 3 hours, remove the residue, season it, eat the meat and drink the soup.

[Function] Nourish kidney yang, improve blood essence, relieve headache

Deer antler】Assorted ginseng and antler soup

[Ingredients] 15 grams of velvet antler slices, 20 grams of soaked sea cucumber, 10 grams of prawns, 5 grams of soaked scallops, 5 grams of ham, and appropriate amounts of soaked shiitake mushrooms, winter bamboo shoots, cooking wine, MSG, refined salt, wet starch, chicken oil, and soup.

[Preparation method] Wash the sea cucumber and prawns, cut them into dices; dice the ham; dice the winter bamboo shoots and button mushrooms; blanch the sea cucumber and prawns in boiling water, and drain the water. Put soup in the pot, add salt, cooking wine, prawns, sea cucumber, scallops (torn), ham, button mushrooms, and winter bamboo shoots, bring to a boil, add MSG and antler slices, thicken with wet starch, and drizzle with chicken oil.

[Effects] Strengthens yang and improves essence, nourishes yin and tonifies kidney. Suitable for kidney deficiency, impotence, spermatorrhea, uterine cold and infertility.

【Deer antler】Chicken soup with minced meat and antler

[Ingredients] 400g chicken, 15g Cistanche deserticola, 12g Rehmannia glutinosa, 10g Cuscuta australis, 12g Cornus officinalis, 10g Polygala tenuifolia, 12g Chinese yam, 10g Deer antler

[Preparation method] Wash and cut the chicken into pieces, put it into a stew pot together with the velvet antler, add appropriate amount of boiling water, cover the pot, and simmer over low heat for 2 hours for later use; wash the Cistanche, Rehmannia, Cuscuta, Cornus, Polygala, and Chinese yam separately with clean water, put them into the pot together, add water to boil the juice, remove the residue and keep the juice when the soup is ready, pour the medicinal soup into the chicken soup, season and serve.

[Function] Nourishes the kidney and strengthens yang, nourishes and strengthens