Braised deer meat rib and making method thereof
A production method and technology of venison, applied in food preparation, application, food science, etc., can solve the problems of long treatment cycle, average cure rate, and general effectiveness
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Embodiment 1
[0062] Braised venison cutlets of the present invention and the embodiment of preparation method thereof are: the making material of braised venison cutlets in brown sauce comprises main material, auxiliary material and seasoning, and main material weight is 500g of venison cutlet; The weight of auxiliary material is chicken leg 500g, magnolia slice 25g, green pepper 15g, astragalus 10g, eucommia ulmoides 8g, heterophylla 10g, red dates 6g, yam 6g, medlar 10g, gorgon 10g, shiitake mushrooms 8g and lotus seeds 8g; seasoning weight is rapeseed oil 400g, monosodium glutamate 3g, pepper water 5g, coriander 10g, soy sauce 10g, ginger 15g, cooking wine 20g, refined salt 5g, sugar 15g, star anise 5g, cinnamon 5g, water starch 30g and sesame oil 20g; the preparation method of braised venison steak includes the following steps:
[0063] (1) Make chicken leg soup:
[0064] A. Mix 10g of astragalus, 8g of Eucommia, 10g of heterophylla, 6g of red dates, 6g of Chinese yam, 10g of medlar, ...
Embodiment 2
[0075] Compared with Example 1, the distinguishing feature is that the weight of astragalus, eucommia, heterophylla, jujube, yam, medlar, gorgon and lotus seeds is 3g.
Embodiment 3
[0077] Compared with Example 1, the distinguishing feature is that the weight of astragalus, eucommia, heterophylla, jujube, yam, medlar, gorgon and lotus seeds is 15g.
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