Calories: 809.08 calories
Technology: barbecue
Taste: salty and delicious
Category: Qingzhen cuisine, winter health care conditioning, tonic health care conditioning, cold limbs conditioning
Ingredients: 250g mutton (fat and thin).
Accessories:
Seasoning: 5g of onion, 5g of ginger, 2g of star anise, 20g of soy sauce, 5g of cooking wine, 5g of monosodium glutamate 65438+ 0g of sesame oil, 20g of starch (pea) each15g.
Production process:
1. Cut off the irregular edges of sheep kidney, soak the blood in cold water, put it in a boiling water pot, take out the meat and let it cool, and keep the soup.
2. Peel the skin off the surface of the cold mutton, cut it into strips with a width of 10 cm along the meat line, and put it in a bowl with the smooth face down.
3. Put 10g sesame oil into a wok, heat it with high fire, add aniseed, onion (cut into sections) and ginger (sliced), fry until the fragrance overflows, add 10g soy sauce and 10g mutton soup, boil it, pour it into a bowl to make steak, and steam it in a steamer for 20 minutes.
4. Pour the soup from the meat loaf bowl into the casserole (don't spill the meat loaf), turn the meat loaf upside down and put it on the plate.
5. Pick out the aniseed and onion ginger from the soup, bring them to a boil with high fire, add 15g soy sauce and monosodium glutamate, thicken them with 30g starch (15g starch with water), pour them on the meat strips, and sprinkle with sesame oil.
How to eat:
Breakfast | Chinese food | dinner | snacks
Dietary nutrition:
Mutton (fat and thin): Mutton is tender and easy to digest, with high protein, low fat, more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter. Mutton is warm and sweet, and can be used for food supplement and dietotherapy. It is a good product for strengthening the body and eliminating diseases, and has the effects of invigorating qi, tonifying deficiency, warming the lower body, tonifying kidney, strengthening yang, promoting granulation and resisting cold.
The recipes are similar:
Mutton (fat and thin): Mutton should not be eaten with pumpkin, watermelon and catfish, which will easily make people feel full and get sick; Avoid eating with dried plums; Don't add vinegar to mutton, or it will get angry; Not suitable for eating with buckwheat bean paste.
This product acts on Pinellia ternata and Acorus calamus. Avoid bronze; It is not advisable to drink tea immediately after eating mutton, nor to drink tea while eating mutton.
Health tips:
1. Mutton has the functions of invigorating qi and tonifying deficiency, warming the middle and lowering the temperature, and has dietotherapy effects on asthenia, emaciation, soreness of waist and knees, abdominal pain due to postpartum fatigue, cold hernia, and nausea due to insufficient middle qi.
This dish can be used as a family dinner. Because it contains a lot of animal fat, it is not suitable for obese people and middle-aged and elderly people to eat regularly.
This data is only a theoretical value, not including the loss of nutrition during cooking.
Heat, 809.08 calories; Vitamin B6, 0.0 1, mg; Protein, 49.54 grams; Fat, 60.36 grams; Pantothenic acid, 0.02 mg; Carbohydrate, 5. 19, g; Folic acid, 10.3, microgram; Dietary fiber, 1. 1 1, g; Cholesterol, 230 mg; Vitamin A, 57.04, microgram; Vitamin K, 0.35, microgram; Carotene, 12.3, microgram; Thiamine, 0. 14, mg; Riboflavin, 0.39 mg; Niacin, 1 1.76, mg; Vitamin C, 1.05, mg; Vitamin e, 17.82, mg; Calcium, 39.07 mg; Phosphorus, 42 1.47, mg; Potassium, 690.28 mg; Sodium, 1737.4, mg; Magnesium, 94.33 mg; Iron, 8.7 mg; Zinc, 8.44 mg; Selenium, 80.98, microgram; Copper, 1.93, mg; Manganese, 0.85 mg;