Chinese Food
Mutton and radish soup
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It's natural to have mutton in autumn and winter. Today, I specially got up early to buy vegetables. I also bought a leg of mutton to make soup. Mutton is rich in fat, vitamins, calcium, phosphorus, iron, etc. in particular, the content of calcium and iron is significantly higher than that of beef and pork, and the content of cholesterol is low. It's a good food for nourishing the body. Today, this soup has the functions of Tonifying Qi and Yin, warming the middle and tonifying the deficiency, appetizing the stomach and strengthening the strength, nourishing blood and Qi, etc. -
Cooking ingredients
Cooking Steps
Step1:Clean the leg.
Step2:Put ginger in the water and boil. Add the leg of lamb and cook for 2 minutes.
Step3:Take the leg out and wash it with water, then put it into the pressure cooker. Wash the dates and cut one knife on each side and add to the pot.
Step4:Cut ginger and add to the pot.
Step5:Add enough water. Apply air and press for 30 minutes.
Step6:When cooking lamb leg, you can peel the radish and cut it into large pieces.
Step7:Add the radish to the pot and press for another 10 minutes.
Step8:Finally, wash and control the water of medlar and add it into the pot.
Step9:Add the right amount of salt.
Step10:Sprinkle with pepper. Cook over high heat for 2 minutes.
Cooking tips:1. Ginger can remove the taste. So when boiling the leg of lamb in water and in the pot, make sure to add ginger. 2. The nutrition of Lycium barbarum in long pot will be destroyed, so add and cook for 2 minutes at last. There are skills in making delicious dishes.
