Ingredients: about 500g of leg of lamb, several slices of water chestnut, half of white radish, several pieces of red dates, appropriate amount of lettuce, half of south milk, 2 slices of garlic, soy sauce, sugar and sesame oil.

Practice of southern milk mutton pot

1. Cut the mutton into large pieces and wash it with clear water. Peel the horseshoe and wash it.

2. Add white radish and red dates to mutton and stew until it is just cooked.

3. Chop garlic and saute in a little oil, add south milk, sliced mutton and horseshoe, season with half a tablespoon of soy sauce, half a teaspoon of sugar, a little sesame oil and about 1 cup of water, and simmer over low heat until the mutton is cooked.

4. Wash the lettuce and put it in the bottom of the pot, put the mutton on the surface, cover the pot and simmer for a while.

Mutton is healthier with it.

Mutton is warm, and it is easy to get angry if you eat it often. Therefore, when eating mutton, it must be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, Flammulina velutipes, mushrooms, lotus roots, water bamboo, Chinese cabbage and so on; There are also sweet potatoes, potatoes, mushrooms and so on. It's ... [more]

Tips for soup network

Beef and white radish can be eaten together: regular eating can clear away heat and toxic materials, strengthen the stomach and spleen, stop cough and dysentery, and prevent night blindness, eye diseases and dry skin. It has high nutritional value, and has the functions of expelling wind and sweating, promoting digestion, treating common cold, sterilizing and hypnotizing.

White radish and tofu can be eaten together: promoting nutrient absorption. This is the first dish cooked on 20 16. Eating mutton in winter can't warm up; Horseshoe is clear of heat and produces fluid, and its taste is crisp. Paired with mutton, it can not only remove the smell of smell, but also neutralize the heat.

This dish should be regarded as an unorthodox Cantonese dish. The yuba can be fried first and then put into the pot, which is more conducive to absorbing the soup. The authentic method has never been eaten. It is said that mutton should be dipped in garlic paste, hot sauce and fermented bean curd, and the last pot of soup can be used to rinse vegetables. I didn't do any of this. Put more sauce in the stew, and finally collect the soup, but it is also excellent to save some soup for cooking noodles.

Raw materials:

700g mutton

1 medium-sized carrots, cut into pieces.

250 grams of horseshoe, peeled.

Appropriate amount of yuba (fried or not)

ginger slice

2 Nannai.

Light soy sauce

dark soy sauce

crystal sugar

salt

rice wine

Exercise:

1. south milk Block Crush the mutton with a spoon and cut it into mahjong-sized pieces. Put cold water, mutton and ginger in the pot. After the fire boils, turn to low heat and cook for 2 minutes; Wash the floating foam on the surface of mutton with warm water.

2. Heat the hot oil in the pot, add the ginger slices and stir-fry, pour the mutton and stir-fry, cook rice wine, and put it away for later use after the mutton is drained.

3. Leave the bottom oil in the pot, add the south milk and stir fry, and pour in the mutton and stir fry evenly.

4. Add hot water to the mutton, add light soy sauce, dark soy sauce and crystal sugar to taste, cover and stew for about 1 hour.

5. Add carrots and horseshoes and continue to stew until you can easily pass through the mutton and carrots with chopsticks.

6. Add yuba before cooking, and open the fire to collect the juice after the soup is full.

Sprinkle chopped green onion or green garlic before cooking and share it with family and friends.