Chinese Food
Stewed mutton with yam
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Huai yam is sweet and mild. It has the functions of invigorating the spleen, nourishing the stomach, promoting the body fluid and benefiting the lung, lowering blood sugar, prolonging life and nourishing the kidney and astringent essence. Yam contains amylase, polyphenol oxidase and other substances, which is conducive to the digestion and absorption of spleen and stomach. It is a kind of medicine and food dual-purpose product for tonifying spleen and stomach. Mutton is sweet in taste and warm in nature; it can nourish asthenia and fatigue, dispel cold, warm Qi and blood; it can nourish kidney and Qi, nourish the form, promote appetite and strength; it can keep out wind and cold, and it can also nourish the body. It is most suitable for eating in winter. Therefore, it is called winter tonic. It is very popular. Ginger warm powder can help the mutton to cool and warm the stomach. It can also remove the mutton smell. Angelica can nourish blood and Qi, wolfberry can nourish liver and kidney, benefit essence and blood, and brighten eyes.
Cooking ingredients
Cooking Steps
Step1:Remove the skin of yam. Cut the hob. Cut yams into water to prevent oxidation and blackening. Rinse Angelica with water and drain for use.
Step2:Boil the water in the pot. Blanch the mutton slices in the pot. Remove the fishiness and greasiness. Rinse with warm water after blanching.
Step3:Add 1000ml of water into the pot. Add yam, angelica and ginger. The Chinese yam is about five ripe at this time. Put the slices of mutton in. Simmer for 10 minutes. If the mutton slices are put too early, the meat will get old and not tender (if it's mutton slices, stew the mutton first. Stew the mutton until it's cooked quickly. Then put yam to prevent yam from boiling). Put in half a spoon of salt. Adjust the taste.
Step4:Wash the wolfberry and put it in the pot. Cover. Simmer for 2 minutes.
Cooking tips:There are skills in making delicious dishes.
