Tianzhu Antlers [Gansu Tianzhu Specialty]

What is Tianzhu Antlers? Authentic Gansu Tianzhu Specialty: Tianzhu Antlers

Summary:Do you want to know what Tianzhu Antlers are? This article is a detailed introduction to the special product of Tianzhu, Gansu Province - Tianzhu Anthracite. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tianzhu Anthracite. The full text takes about 4 minutes to read, mainly including the basic introduction of Tianzhu Anthracite and its nutritional value? What are the product characteristics of Tianzhu Antlers? The production method of Tianzhu deer antler, etc

Basic Introduction of Tianzhu Antlers

Tianzhu Specialty Antlers, grown in high mountain snow cover, are not afraid of severe cold, do not rot or spoil. After soaking in water, dried vegetables become fresh and green, crystal clear. Antlers are perennial herbaceous plants, belonging to algae, named after their resemblance to antlers. Dried vegetables have a slightly pale yellow color and grow in mosses of primitive forests above 3000 meters above sea level. They are rich in amino acids, cellulose, and various trace elements

What is the nutritional value of Tianzhu Antlers<23

The algal body is reddish purple in color, with cartilage like texture and strong toughness. Clumsy, 5-12cm high, base sub cylindrical, gradually flattened into a wedge shape upwards, upper forked branches 2-7 times, axillary angle wide round, fan-shaped, flat, top tongue shaped or two lobed shallow concave, blunt, edge slightly thick, or with simple branching, wedge-shaped, tongue shaped, short or long small branches. The medulla is composed of many elongated algal filaments arranged parallel to the epidermis. The sporangia are scattered on both sides of the upper part of the branch, forming irregular circular dots. Mature oval shaped fruit, protruding from one side of the algal body; The other side is concave. Fixed in the shape of a shell

Method of making Tianzhu Antlers

Cloud sliced Antlers

Main ingredients: 150g of Antlers, 100g of Ham, 100g of Magnolia slices, 100g

Auxiliary ingredients: 50g of Cucumber, 25g of Green Beans

Seasoning: 5g of Salt, 15g of Yellow Wine, 2g of MSG, 2g of Starch (Corn), 5g of Chicken Oil, 5g

Cooking method

⒈ Put green beans in a wok, boil over high heat, and then remove the green beans

2. Put 5 grams of starch into a bowl and add water to prepare 10 grams of wet starch for later use

3. Wash the cucumber and cut off the flesh, leaving the cucumber skin for later use

4. Soak the deer antlers in mung bean soup for a while, then soak in clean water for 1 hour, and remove to dry the water

5. Slice deer antlers, ham, magnolia slices, and cucumber skin into a scraper blade, with fish scales facing down and neatly spaced in a bowl. Mix 150ml of clear soup, monosodium glutamate, yellow wine, and salt and pour them into the bowl. Steam on high heat for half an hour and remove. Decant the soup and place it on a plate

⒍ Pour the decanted original soup into a wok over high heat, thicken with wet starch, pour in chicken oil, and pour over the vegetable surface