Can children eat raw bullwhip and bull eggs?

Bullwhips and bull eggs are both edible, but it is best not to let children eat them. Children are in the growth stage, and their organs are not fully developed. It is best not to let children eat some unclean foods. Let your children eat more fruits and vegetables to supplement the vitamins and nutrients in their bodies. Below I will introduce to you the methods of cooking bull whip, which will also make it convenient for adults to enjoy delicious bull whip soup.

【Washing method】:

Both the vas deferens and bull eggs are edible, so don't throw them away. When cleaning, first wash the bull whip with clean water, then blanch it. The membrane and dirt on the bull whip will shrink into a ball, and you can cut it off and stew it.

【practice】:

1. Bullwhip soup:

Main ingredients: 1-2 bull whips. Seasoning: 75 grams of cooked oil, 25 grams of pepper oil, 15 grams of soy sauce, 5 grams each of MSG and sugar, 6 grams of salt, 15 grams of cooking wine, 40 grams of wet starch, a little pepper and sugar color, 100 grams of scallion, 20 grams of garlic, 50 grams of ginger, and 500 grams of chicken broth.

Preparation: (1) Wash the bull whip first, blanch it in water to remove dirt and oil, then cut it into slices or small pieces and stew it in a casserole!

(2) Heat the oil in a wok over high heat, add 50g scallions, 25g ginger and garlic cloves and stir-fry until fragrant, add cooking wine, soy sauce, chicken broth, sugar, MSG and salt, use sugar color to turn the soup red, add the bull whip into the soup and simmer over low heat until the soup is dry and thick, pick out the scallions and ginger, thicken with wet starch, and drizzle with pepper oil? Pure umbrella?

Features: reddish color, soft and tender bullwhip, mellow taste

2. Ginseng bullwhip soup:

Ingredients: one bull whip, 20 grams of angelica, 10 grams of ginseng (American ginseng), 20 grams of wolfberry, 20 grams of Codonopsis, 10 grams of hawthorn, appropriate amount of refined salt, 2 grams of MSG, 20 grams of ginger, 20 grams of Shaoxing wine, 10 grams of sesame oil, a portion of clear chicken soup or bone soup, beef soup is also OK!

Production:

(1) Boil fresh bull whip in water, remove dirt and oil, cook it for a while, and cut it into slices or small pieces.

(2) Place the bull whip in a casserole, add the broth, ginseng, angelica, wolfberry, codonopsis, hawthorn, wine, ginger, bring to a boil over high heat, then simmer for about 2 hours over low heat. If you want the soup to be thicker, simmer it a little longer.

(3) Remove from heat and add salt, MSG, and sesame oil to adjust the taste. Pour into a soup dish and serve.

Features: The soup is refreshing and mellow, the bullwhip is soft and tender, the ginseng prolongs life, the angelica nourishes yin and blood, the wolfberry improves eyesight, the hawthorn removes internal heat, it is nutritious and a good tonic.

3. Wolfberry bull whip soup:

Ingredients: water, bull whip, chicken oil, ginger, pepper, cooking wine, wolfberry, salt, MSG

Preparation method: water, bull whip, chicken oil, ginger, pepper, cooking wine, wolfberry, salt and MSG. Take the stem of a male strong yellow cattle weighing about 1 kg, remove the epidermis, insert a sharp knife into the hole, cut it open and wash it, blanch it in boiling water and then cool it, tear off the floating skin, scrape off impurities, and blanch it several times until there is no smell. Put 1 kg of clean water in an aluminum pot, add the bull whip, chicken oil, and chicken and bring to a boil over high heat, skim off the foam, add the softened ginger, pepper, and cooking wine, and simmer on low heat until it is 80% cooked. Take out the bull whip and cut it into strips. Filter the original soup with gauze to remove impurities and pour it into the pot. Add wolfberry and cut bull whip strips and continue to simmer until it is soft. Add appropriate amount of salt and MSG to the soup bowl when serving.