Chinese Food
Stewed mutton with mushroom
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Sticking autumn fat has always been a custom of people. If we are busy with replenishment after the beginning of autumn, we will not only fail to achieve the desired effect, but also produce many disadvantages. For a long time after the beginning of autumn, the temperature is usually high and the air humidity is also high. At this time, if you eat a lot of supplements, especially the nourishing Yin products that are too greasy, it will further increase the burden on the spleen and stomach, so that the stomach and intestines in a weak state can not bear the sudden supplements for a long time, which is easy to lead to digestive dysfunction. Therefore, it is important to recuperate the spleen and stomach before tonifying in autumn. Recuperate the spleen and stomach should focus on clearing away heat, promoting dampness and strengthening the spleen, so that the evil of dampness and heat in the body can be discharged from the urine and promote the recovery of the functions of the spleen and stomach. The original meaning of tangben is boiled water. Later it evolved into the name of a form of diet. This kind of diet can not only help the body to replenish enough water, but also become the best choice for nourishing in autumn because the nutrients in the ingredients are dissolved in the water and more easily absorbed by the body. Big
Cooking ingredients
Cooking Steps
Step1:Cut the mutton into pieces. Wash it with hot water.
Step2:Remove the root and wash the crab mushroom and white jade mushroom. Slice ginger and scallio
Step3:Take a casserole. Add mutton, ginger, onion and plenty of water
Step4:After boiling in a large heat, remove froth, mix in cooking wine, and stew in a small heat for an hou
Step5:Put in crab mushroom and white jade mushroom, mix in salt, and stew for another 10 minutes until the crab mushroom and white jade mushroom are fully cooked
Cooking tips:There are skills in making delicious dishes.
