Tam Nông Quail 80-100g
Quail meat has a reddish brown color because it contains a lot of iron, when processed, it is very soft and low in fat. Quail meat contains more albumin and vitamins and many inorganic salts that are essential for the body than chicken, pork, and beef.
According to Oriental medicine, quail meat is sweet, neutral, non-toxic, is a tonic for the five organs, tonic for the center of gas, low heat, hardens the tendons, ...
Details
Quail meat has a reddish brown color because it contains a lot of iron, when processed, it is very soft and low in fat. Quail meat contains more albumin and vitamins and many inorganic salts that are essential for the body than chicken, pork, and beef.
According to Oriental medicine, quail meat is sweet, neutral, non-toxic, is a tonic for the five organs, tonic for the center of gas, low heat, hardens the tendons, ...
Ingredients
Quail
Instructions For Use
Cook before use
Storage Instructions
Store from 0>4 degrees, use within 4 days
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