Production method:
Material: 250g of sheep kidney.
Accessories: 50g of Lycium barbarum, 0/00g of Radix Rehmanniae, 0/00g of walnut, 0/00g of Eucommia ulmoides Oliv.
Seasoning: ginger 3g, salt 5g, monosodium glutamate 2g, peanut oil 15g, sesame oil 2g.
Steps:
1. Wash Lycium barbarum, Radix Rehmanniae and Eucommiae Cortex;
2. Scald the pepper meat with boiling water and undress it;
3. Wash the tenderloin, cut it open, remove the white fat film, cut it into thick slices, put it in the oil pan, and add ginger to stir fry slightly;
4. Put Fructus Lycii, Radix Rehmanniae, Semen Juglandis and Cortex Eucommiae into a pot, add appropriate amount of water, and boil over high fire;
5. Add the tenderloin slices, simmer for 2-3 hours, add refined salt, monosodium glutamate, cooking wine and sesame oil, and season.
Nutritional value:
Sheep kidney is rich in protein, vitamin A, iron, phosphorus, selenium and other nutrients, which has the effect of strengthening yang and tonifying kidney.
Edible efficacy
1, tonify kidney essence, treat low back pain, middle-aged men eat it, which is beneficial to bone health care and maintenance ability. Sheep kidney is rich in protein, vitamin A, iron, phosphorus, selenium and other nutrients, and has the effects of nourishing blood, strengthening yang and tonifying kidney.
2, rich in iron, can ensure the number of red blood cells, timely delivery of oxygen to the brain, improve the efficiency of the brain.