How to make soup with deer trotter tendons?

Deer foot tendon is a common food in daily life. Deer foot tendon is rich in nutritional value. Regular consumption can supplement some nutrients in the body and achieve the effect of nourishing blood. It has a great effect on nourishing yin and tonifying yang. It also has a very rich taste. Some Chinese medicinal ingredients can be added to make a medicinal diet, which is good for nourishing the body. It can be made into Eucommia ulmoides deer foot tendon soup for consumption.

Deer Foot Tendon Soup

Material

400g fresh deer shank, 50g Eucommia ulmoides, 50g each of peanuts and walnuts, 1/2 tangerine peel, 2 candied dates

practice

1. Blanch the pig's trotter tendons in boiling water, soak and clean the tangerine peel, and wash everything else separately.

2. Use boiling water to peel the walnut meat (to remove the astringency).

3. Put all the ingredients into the pot and add appropriate amount of water.

4. After boiling over high heat, simmer over low heat for 2 hours and season.

Deer tendon recipe for strengthening bones and waist

Ingredients: 200 grams of dried deer tendons, 3 grams of snow lotus, 50 grams of mushroom slices, 200 grams of chicken feet, 25 grams of ham, and appropriate amounts of MSG, cooking wine, ginger, scallion, salt, and broth.

Preparation method: Wash the deer tendon with cold water, add boiling water, soak, change the water when it is cool, repeat several times, and use it after the deer tendon is swollen; slice the ginger and cut the green onion into sections; trim the fascia of the swollen deer tendon, cut it into finger-sized pieces, put it into the pot, add green onion, ginger, cooking wine, and water, simmer the deer tendon thoroughly, take it out, and put the deer tendon on a plate; scald the chicken feet with boiling water, remove the yellow skin, chop off the melon tip, remove the big bone, wash it and put it on a plate; wash the snow lotus, loosely put it in a gauze bag and put it on a plate, put ham slices and mushroom slices on the surface, add broth, cooking wine, ginger and green onion, steam until the deer tendon is cooked and soft, take it out (about 2 hours), filter out the thick juice, add MSG and salt to the soup, pour it into a plate, steam for another half an hour and take it out.

Efficacy: This prescription can replenish deficiency, strengthen muscles and bones, and is suitable for people with sore waist and knees, and weak muscles and bones.

Grilled Deer Tendon

Ingredients: 750 grams of soaked deer tendons, 50 grams of soaked shiitake mushrooms, 75 grams of winter bamboo shoots, 8 green vegetable hearts, 75 grams of cooked ham slices, 0.5 grams of shrimp, 150 grams of Shaoxing wine, 3 grams of fine salt, and 100 grams of cooked pork.

Production method:

1. Cut the soaked deer tendon into 2 slices, then cut into inch-long pieces, put them in a bowl, add ginger slices, green onion knots, Shaoxing wine, 95 grams of chicken broth, steam for 10 minutes, remove from the steamer, drain the juice, add 752 grams of chicken broth, steam again for 10 minutes, remove the deer tendon, wash the cabbage heart, chop the leaves, put into boiling water and blanch until it turns emerald green, then take it out.

2. Place the pot on high heat, scoop in 15 grams of cooked lard, add the Chinese cabbage after heating, stir-fry briefly, take out and set aside, put the pot back on the heat, scoop in 250 grams of chicken broth, add mushroom slices, winter bamboo shoots slices, ham slices, deer tendons, shrimp roe, and salt, add the Chinese cabbage after boiling, thicken with water starch, and pour in lard.

Features: The deer tendons are soft and sticky, the cabbage heart is emerald green, oily and bright, and the taste is fresh and delicious.

Efficacy: Nourish the middle and replenish qi, warm the stomach and relax the muscles.