Chinese Food
Stewed mutton soup of warm mutton in winter
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According to the traditional Chinese medicine, mutton tastes sweet but not greasy. It is warm but not dry. It has the effects of Tonifying the kidney and invigorating the Yang, warming the cold, warming the Qi and blood, appetizing and strengthening the spleen. So eating mutton in winter can not only resist the cold, but also nourish the body. It's really a good thing to kill two birds with one stone.
Cooking ingredients
Cooking Steps
Step1:2 lamb chops, 2 radishes, fans, garlic sprouts, coriander, ginger, onion, agaric, pepper, tangerine peel.
Step2:The lamb chops were soaked with clear water for 2 hours. The blood was removed by changing the water in the middle.
Step3:Take out the fungus and soak it in water.
Step4:Compressed agaric. Made a big bowl.
Step5:Blanch the lamb chops. Wash away the froth with clear water.
Step6:Start the soup. Boil the onion, ginger, prickly ash and orange peel into the lamb chops with clear water. Turn to a small fire and simmer until the mutton is soft and rotten.
Step7:Put in the fungus and radish and simmer for 5 minutes before leaving the pot.
Step8:Before serving the soup, put salt and white pepper, garlic and coriander at the bottom of the bowl.
Cooking tips:Febrile patients should be careful to eat; those with edema, bone steaming, malaria, exogenous, toothache and all thermal diseases should not eat. Red wine and mutton are forbidden to be eaten together, which will produce chemical reaction. There are skills in making delicious dishes.
