Efficacy and nutritional value of bullwhip
Abstract: Put 2500 grams of water in the pot, add 20 grams of green onions, 10 grams of ginger, and a small amount of pepper. Put the bullwhip in the pot and cook until it is cooked.
Bullwhip is a male genitalia. The homogenized suspension has different degrees of impotence for kidney-yang deficiency animals, so it has the effect of warming kidney-yang.
Eating bullwhip should be suitable in winter. Adult men can eat one. Children who are not developing and menopausal older men should eat it with caution.
Western medicine believes that the “whip” (penis) of an animal is actually composed of three sponge bodies and a layer of foreskin, which does not contain hormones. Once separated from the animal body, what is left is just a pile of sponge bodiesThe nutritional value of meat is not as good as a few eggs.
In China, since ancient times, the concept of “what to eat makes up for” has been deeply rooted.
Many people think that the genitals of food animals can be aphrodisiac and replenish qi and blood.
Moreover, it is said that bullwhip is characterized by implanted collagen, and its content is as high as 98%.
Therefore, it is also the best choice for women’s beauty.
Kidney-Aphrodisiac Recipes-The Practice of Braised Bullwhip The effect of braised bullwhip: kidney-aphrodisiac, Yijing Bumed.
Braised bullwhip suitable conditions: suitable for deficiencies and injuries, waist and knee aches, kidney deficiency impotence, tinnitus, dizziness, oldness and weakness.
Main and auxiliary ingredients of braised beef whip: 1000g of bullwhip, 500g of chicken soup, 50g of wet starch, 60g of spring onion, 12g of soy sauce, 30g of ginger, 12g of garlic cloves, 15g of pepper oil, 75g of cooked lard, Refined salt, monosodium glutamate, sugar, moderate amount of cooking wine, pepper, sugar content.
How to make braised beef whip: 1.
Wash the bullwhip, cut the skin, blanch it in a boiling water pot, remove it, remove the skin and wash.
Put 2,500 grams of water in the pot, add 20 grams of spring onion, 10 grams of ginger, and a small amount of pepper. Put the bullwhip in the pot and cook until it is cooked. Remove the two pieces, remove the urethra, and cut into 3 cm pieces.
Heat the lard in the pot, add 20 grams of green onions, 10 grams of ginger, garlic cloves, stir-fry, stir-fry the cooking wine, soy sauce, add chicken broth, refined salt, sugar, monosodium glutamate, and adjust the soup to light red with sugar color.
Put the bullwhip into the soup and feed it with low heat until the soup is dry. Pick out the onion ginger, use wet starch to form a thick stream, and drizzle with pepper oil to serve.