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Detailed explanation of how to make deer placenta paste, teaching you step by step
1. Boiling (referring to fresh deer placenta) First scald the fetus with boiling water, remove the fetal hair, wash clean with clear water and put it into a pot to boil. When the fetus's meat and bones separate and the water used to boil the fetus (called fetal slurry) has about 4 kg left (the remaining water differs depending on the size of the fetus), stop boiling. Take out the bones and meat, filter the fetal slurry with gauze, place the fetal slurry in a ventilated and cool place, and keep it at low temperature for later use. 2. Drying Put the removed bones and meat separately into a drying oven (internal temperature about 80°C) to dry (they can also be put into a pot
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How to make delicious shrimp steamed dumplings? A home-style recipe to share
Variety name: Shrimp. Main ingredients: 500 g strong flour, 250 g shrimp, 300 g pork, 250 g peeled winter bamboo shoots. Auxiliary ingredients: 10 g Shaoxing wine, 8 g white sugar, 6 g refined salt, 4 g monosodium glutamate, a little chopped scallion and chopped ginger. Category: Home cooking. Method name: Shrimp steamed dumplings. Process: 1. Wash and drain the shrimp, chop together with the pork into a paste; boil the winter bamboo shoots and cut into fine pieces, mix into the meat paste, add Shaoxing wine, white sugar, refined salt, monosodium glutamate, chopped scallion and chopped ginger, and mix into a filling. 2. Put the flour into
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How to make steamed egg custard tastier? Master these cooking tips
The protein in eggs coagulates at 60°C to 70°C. When steaming, if the heat is high and the steam is fierce, the temperature of the outer layer of the egg mixture will rise rapidly, causing too great a temperature difference between inside and outside. When the inner egg mixture coagulates, the outer layer dehydrates into a honeycomb pattern. Therefore, to make good steamed egg custard, you need to master three points: 1. Temperature: stir the egg mixture with warm water, and steam over medium heat after the water comes to a boil. 2. Time: steam for another 8 minutes after the water comes to a boil. 3. Ratio: the ratio of egg mixture to cold water is 1:2. The water must come to a boil first, then place the egg mixture on the steaming rack, and then turn
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How to Make Tea Mushroom Spicy Numbing Chicken Pieces Delicious
Using a brine containing 9% salt and 1.5% mixed spices, marinate a dressed chicken at 0-4°C for 24 hours, then bake it at 55°C-60°C for 16 hours, then air-dry it in a cool, shady place for about one week, and finally pre-steam it, blend and can it, and sterilize it at 100°C for 60 minutes to obtain a numbing chicken piece product with moderate saltiness and sweetness, suitable fresh spiciness, moderate softness and firmness, and a rich cured aroma.
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