How to make delicious cow placenta

How to make delicious cow placenta

In recent years, cow placenta has gradually become a new favorite in the food industry due to its rich nutritional value and unique taste. This article will combine the hot topics and hot content on the Internet in the past 10 days to give you a detailed introduction to the preparation and consumption of bovine placenta, and attach structured data for reference.

1. Nutritional value of bovine placenta

Bovine placenta is rich in protein, amino acids, vitamins and minerals, especially iron, zinc and other trace elements. It is considered to have the effect of nourishing the skin and enhancing immunity. The following are the main nutrients of bovine placenta:

2. Selection and processing of bovine placenta

1.Key points for purchasing: Choose cow placenta that is bright red in color, firm in texture, and has no peculiar smell, and avoid products with black or slimy surfaces.

2.Treatment method:

- Rinse repeatedly with clean water to remove blood and impurities.

- After slicing or dicing, marinate with cooking wine and ginger slices for 15 minutes to remove the fishy smell.

3. The classic method of making cow placenta

The following are three methods of cow placenta that have been popular on the Internet in the past 10 days:

4. Detailed recipe: Braised beef placenta soup

1.Ingredients preparation: 500g cow placenta, 10g wolfberry, 5 red dates, 3 ginger slices, 1.5L water.

2.step:

- Blanch the cow placenta, wash it, cut into pieces and set aside.

- Put all the ingredients in a casserole, bring to a boil over high heat, then turn down to low heat and simmer for 1.5 hours.

- Add salt to taste and serve.

3.Features: The soup is clear in color and rich in nutrients, suitable for nourishing in autumn and winter.

5. Precautions when eating

1. First-time consumers are advised to try a small amount and observe whether there is any allergic reaction.

2. Pregnant women, children and people with special physiques should consult a doctor before consuming.

3. It is recommended to consume no more than 2 times a week, and the amount should be controlled within 200g each time.

6. Hot topic data on the entire network

The following is the hot discussion data about bovine placenta in the past 10 days:

Conclusion

As an emerging nutritional food, cow placenta has a unique taste and nutritional value worth exploring. With reasonable cooking methods, it can be turned into delicious dishes. I hope this article can provide you with practical reference information, and I wish you enjoy healthy and delicious food!