100 grams of refined oil, 5 grams of ginger, 5 grams of garlic

5 grams of green onions, 20 grams of monosodium glutamate (MSG), 20 grams of chicken broth

20 grams of cooking wine, 5 grams of pepper

3,000 grams of white broth, salt

Ginger and garlic are sliced, and the green onions are cut into "horse ears".

Angelica cut into 4 mm thick slices

Lamb clean, cut into 3 cm square pieces, into the soup pot boil water up

Frying pan on the fire, under the oil heating, put the ginger and garlic slices, green onions, sautéed,

Mixed with white broth, put mutton, monosodium glutamate, chicken broth, pepper, cooking wine,

Angelica, boiled, put the salt, get rid of the froth, and then poured into a high-pressure cooker

The pressure cooker is a good place to start, but the pressure cooker can be used for a long time, so it is not necessary. /p>

Pressure 10 minutes after the pot into the pot, on the stage can be.

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Base recipe:

Ginseng, angelica, Ganoderma lucidum, red, white buckle, sand nuts, berries, astragalus, grass berries, cumin, fennel, jujubes, peppercorns, cloves, dried ginger, meat buckle dates, salt, monosodium glutamate, pepper, chicken essence, more than 60 kinds of seasoning with sheep bones boiled into a soup

Dipping recipes:

Soy sauce. Soy sauce. Fish sauce. Seafood sauce. (or Chu Hou sauce. (or pork chop sauce). Chives. Wine. Hua Diao wine. Sugar. Salt. Chicken essence. Southern Marinade. Ginger. Pepper. Garlic. Add peanut butter before serving. Cilantro. Beijing minced onion. Or spicy oil

In the north wind raging winter, keep warm has become a major event in life. In addition to putting on thick clothes, people often forget to go eat some food to warm up. In the north, there is one thing you can't get enough of, especially in winter, and that is mutton. Mutton taste sweet and not greasy, sexual temperature and not dry, can warm in the cold, warm tonic qi and blood, appetizer and spleen, so winter eating mutton, not only against the wind and cold, but also nourish the body, can be said to be two birds with one stone! There are many ways to make mutton, according to ancient records, there were more than ten kinds in the Yuan Dynasty. In modern times, according to the categories, there are mainly steaming, boiling, frying, stir-frying, smoking, stewing, simmering, shabu-shabu, mixing, deep-frying, etc. Currently in Beijing, there are three main ways to prepare mutton. Currently in Beijing, there are three main ways of eating.

The three main ways to eat lamb

○Old Beijing shabu-shabu

Characteristics: Beijing shabu-shabu has a variety of origins, but it is more plausible that it originated in the army of the Yuan Dynasty ancestor, Kublai Lie. At that time, people mainly ate mutton, and the main practice was to set up a big pot to cook the whole piece of mutton. Once because of the emergency need to eat quickly to start the war, the soldiers in a hurry to the micro-frozen lamb cut into pieces with a knife, to the boiling water a shabu, fish out after dipping to eat. Originally to fill the stomach, did not expect to become a gourmet food, so this practice has stayed, and popular in Beijing.

Shabu shabu, also known as "mutton hot pot", is a traditional Beijing dish in which the base of the pot is shabu shabu, and the mutton is shabu shabu. Shabu-shabu is a traditional Beijing flavor with a long history, known for its fine selection of ingredients, thin slices of meat, and variety of seasonings. Good shabu-shabu is made from sheep from Inner Mongolia, using only five parts of the meat, such as the "upper brain", "small three-pronged fork" and "cucumber strip", and removing the sinews and bones, and then sliced and served on a platter after freezing. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.

The base of the pot is a small, well-made copper pot, and the seasonings are made with sesame paste, chives, and soy bean curd, which makes the shabu shabu even more flavorful. If you eat it yourself at home, serve it with some cold dishes, such as beef in sauce, donkey meat in sauce, elbow in sauce, lamb belly in sauce, hoofs in sauce, etc., as well as cold vermicelli and meat jelly, which are very much a northern specialty and have a cosmetic effect.

Nutritional points: lamb hot pot although delicious, and have the effect of nourishment, but eat more will be easy to fire. It is best to put some ginger in the hot pot without peeling, because the ginger skin is cool, there is a fire to remove heat, pain and wind dampness, and mutton with food can also remove the stink.

Reminder

Pregnant women should eat shabu-shabu with caution. Short-term heating can't kill the larvae of Toxoplasma gondii, which can be detrimental to the fetus when consumed by pregnant women.

○Cantonese style

Characteristics: Cantonese lamb cooking methods mainly use boiling, stewing, simmering, burning, stewing and other cooking techniques, the color, aroma, taste and freshness of Cantonese cuisine and the true flavor of lamb, nourishing and nutritious characteristics of the **** smelting a furnace. Lamb stew is the most common and the best way to eat it. Its biggest advantage is that you can both eat meat and drink soup. The soup of the boiled meat has a very high degree of nutrition and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more cooked, tender and easy to digest. If the stew is coupled with suitable Chinese medicine or nutrition can play a complementary role in food, nourishing effect will be greater. Such as angelica lamb soup, goji berry lamb soup, astragalus lamb soup, lamb and radish soup, lamb and tofu soup, pig's trotters lamb soup, etc. are good dishes.

Eating lamb with tofu can not only supplement a variety of trace elements, the gypsum in it can also play a role in clearing heat and diarrhea, in addition to annoyance, quench thirst. And lamb and radish to make a soup, can give full play to the characteristics of radish cool, can eliminate stagnation, phlegm heat.

Nutritional points: lamb soup with the best in the soup with cool and sweet vegetables, play a cool, detoxification, the role of fire. Cool vegetables generally have winter melon, squash, greens, spinach, cabbage, lotus root, bamboo shoots, cabbage, etc.; sweet and flat vegetables such as potatoes.

Reminder

It is best not to add vinegar when drinking lamb soup. Many people like to eat lamb with vinegar as a condiment, eat more refreshing, in fact, is unreasonable. Because lamb is hot, the function is to benefit the gas to make up for the deficiency; and vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, temperature, it is desirable to match with cold food, and hot lamb is not suitable.

○ Halal lamb eating

Features: grilled lamb kebabs for the local flavor snacks in Xinjiang, authentic practice is to use fresh lamb cut into thin slices as big as a thumb, skewered on the brazier, dipped in seasoning, roasted on the stove. Roasted lamb flavor, roasted when the best choice of fresh lamb, do not use frozen. In this way, the loss of nutrients is less, and easy to digest, similar practices are roasted whole sheep, fried roast pork, charcoal grilled leg of lamb and so on.

Mutton buns are a famous halal snack in Xi'an. Mutton meat steamed buns eating method has certain instructions, first will be broken into small pieces of cake, the smaller the better. The broken bun into a large bowl, to the kitchen, the chef will be cooked lamb cut into slices on the bun, and then with vermicelli, dried bean curd, fungus and other ingredients, placed in a broth pot to heat up the size of the burger and how much fixed soup, so that the original soup into the bun. After the bun is soaked and heated, add sugar and garlic, hot sauce and cilantro, then start to eat slowly, and it is not advisable to use chopsticks to stir in the bowl when eating. The bun is called Toto bun, which is made of 90% flour and 10% leavened flour, and it weighs 100 grams. This kind of bun into the soup does not break, eat flavorful, and resistant to soaking. Mutton buns are not only delicious to eat, but also nutritious.

Nutritional points: cooking mutton should be less chili, pepper, ginger, cloves, cumin and other warm, spicy and hot spices; you can put a little lotus heart, which has the role of clearing the heart and fire.

Reminder

Roasted lamb to pay attention to eating. If you eat undercooked roast lamb may be infected with Brucella, a bacterium that may cause persistent high, irregular or prolonged low-grade fever, accompanied by joint and muscle pain, fatigue and excessive sweating. The bacteria cannot survive at temperatures above 70 degrees Celsius, so it is advisable to eat roasted meat only after it is well cooked.

Taboos of eating lamb

It is not advisable to eat vinegar at the same time. Many people like to eat lamb with vinegar as a condiment, eat more refreshing, in fact, is not reasonable. Because lamb is hot, the function is to benefit the qi to make up for the deficiency; and vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, sexual temperature, it is appropriate to match with cold food, and hot lamb is not suitable.

It is not advisable to eat pumpkin at the same time. To prevent the occurrence of jaundice and foot fungus.

It is not advisable to drink tea immediately. Because lamb is rich in protein, and tea contains more tannic acid, drinking tea immediately after eating lamb will produce a substance called tannic acid protein, which is easy to trigger constipation.

Hepatitis patients avoid eating lamb. Mutton is sweet, warm and hot, too much consumption may aggravate the condition. In addition, protein and fat intake, because of liver disease can not all effectively complete the oxidation, decomposition, absorption and other metabolic functions and increase the burden on the liver, can lead to the onset of