Crocodiles have long been "tried and tested" ingredients in Southeast Asian countries. Like crocodile meat, it can nourish the heart and moisten the lungs, replenish qi and strengthen bones, stop bleeding and remove blood stasis, and drive away damp heat; Dried meat can be used as an important ingredient and is a good way to treat asthma. Skin can nourish beauty; Liver can replenish brain; Bones can cure rheumatism; Blood can prevent cancer, and it is full of treasures. Crocodiles that are generally suitable for eating are 8- 12 years old. Crocodiles in this range are fresh and tender, and they will not age after long cooking. Rich in nutrition, it is an excellent choice for tonic.
In view of the fact that crocodiles are national protected animals, industry insiders said: According to relevant laws and regulations, specially raised edible crocodiles can be used for business, but they must be approved by relevant departments to operate crocodile food stores, and the source of materials must be legal. It is suggested that citizens choose qualified restaurants when eating crocodile feasts, or buy fresh crocodile meat from large supermarkets to cook by themselves.
Have you ever eaten crocodile meat? Crocodile meat is low in fat and cholesterol and tastes good. It also has the effects of nourishing heart, moistening lung, nourishing blood, strengthening bones, tonifying kidney, consolidating essence, eliminating pathogenic factors and removing dampness. Regular consumption can invigorate qi and nourish blood, relieve asthma and relieve cough. However, crocodile meat is best eaten with skin, because crocodile skin is rich in gum, which can effectively prevent osteoporosis and has the effect of moisturizing and caring skin. Fresh and delicious, really better than chicken.
Prepare:
Crocodile meat: 450g
Ingredients: Tremella, Lycium barbarum, Jujube and Coriander.
Seasoning: 1 tbsp wine, salt, sugar, pepper, abalone juice, soy sauce, corn starch, peanut oil.
How to do it:
Preparation materials (the crocodile meat I bought is belly)
Pull the crocodile skin out.
Scald crocodile skin with boiling water.
Scrape a layer of film on the skin with a knife (I only steamed Jamlom skin and ate it, and kept the rest for soup).
Dice crocodile meat, marinate with seasoning 15 minutes, soak tremella thoroughly, wash Lycium barbarum, remove the core of jujube and shred, shred ginger and cut vegetables into small pieces.
Add tremella, shredded red dates and shredded ginger into the marinated crocodile meat.
Take a plate and set the pickled crocodile meat.
Put it in a steamer
Cover and steam over medium heat 15 minutes.
After the crocodile meat is steamed, add the parsley section.