Chinese Food
Stewed casserole_ Nourishing deer belly soup
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In a twinkling of an eye, winter is coming. We should start to eat some good food to keep warm. It's also a good choice to eat venison in winter. Venison is more warm than beef and mutton. It is easy to be absorbed by human body. It also has the effect of nourishing the spleen and Qi, warming the kidney. I don't know if anyone is like me. It's very easy to get cold in winter. So every winter, I will drink venison soup once or twice. In the day of snowing, I'm living in a warm room, holding a bowl of hot deer meat soup. Miaozi beside my feet is satisfied with the scraps of deer meat. This kind of life is really satisfying and beautiful. This time, I used deer belly to make this soup. Because compared with deer meat, deer belly is more tender, rich in collagen, and can also be used for beauty. And add some Cordyceps flowers and wolfberry in the soup. It can also nourish the liver and kidney yin. It's just that venison has a strong tonic function. It's better not to eat more. But you happen to be the same as me
Cooking ingredients
Cooking Steps
Step1:First, soak and wash the venison several times. Soak it in blood. Then change the knife to cut the block. Soak the scallops, dates, euryale, Cordyceps and wolfberry in water for half an hour.
Step2:Take out the inner pot of the baker's casserole.
Step3:Pour in cold water and put in venison. Add ginger slices and yellow wine to remove the smell. Put it on the fire and heat it directly. Remove the deer meat and wash it after boiling the bleeding foam.
Step4:Then add the boiled venison, the soaked Yao Zhu, red dates, Euryale nuts, Cordyceps and wolfberry to the inner pot of the stewing pot. Then add water. Water can be a little more, add ingredients, about 8 point
Step5:Bring all ingredients to a boil. Cook for another 10 minutes or so. Then put the inner pot into the outer pot. This step must be careful of hot steam.
Step6:Tighten the lid of the braise. Start braising.
Step7:Stew for 3 hours or so. Open the lid and put in the salt and other seasonings suitable for your taste.
Step8:The stewed venison is very soft and rotten. Even the most difficult thicken is stewed and bloomed.
Step9:The smell of the soup lures the little ones here. You can also stew the night before. You can eat it the next morning. It's super convenient. It's necessary for lazy people.
Step10:In winter, I'm living in a warm room, holding such a bowl of hot deer meat soup. I'm really satisfied.
Cooking tips:1. It's better to choose deer meat. It's easier to cook it well. Yaozhu and jujube, Gorgon fruit, Cordyceps flower and wolfberry need to be soaked half an hour in advance. 2. When using the inner pot and moving the outer pot, be sure to pay attention to safety and prevent scalding. 3. The last step of stewing is to tighten the lid. Do not open the outer lid in the middle of the process to avoid the temperature drop in the pot. 4. The inner pot of the braising pot is directly taken out and put on the fire for a short cooking. After that, it can be directly put into the outer pot for braising. That is to say, there is no oil smoke produced in terms of energy saving. And super time-saving and labor-saving. Super convenient. There are skills in making delicious dishes.
