Expelling cold and warming the body, strengthening the spleen and stomach, appetizing and digestive

Introduction of haggis soup

Haggis soup is a food made of sheep's offal, such as sheep's heart, sheep's belly, sheep's liver, sheep's lungs, sheep's intestines and other internal organs that are boiled and then further cooked to make the food, which is soft and fragrant, suitable for the majority of people to eat.

Efficacy

1, drive cold and warm body, haggis and sheep offal, in traditional Chinese medicine belongs to the warm food, there is a certain degree of hot and dry, coupled with the addition of haggis soup in the ginger, pepper, grass jelly powder, parsley, garlic and other warm nature of the spices, hot and dry gas is heavier, can be very good to drive cold and warm the body, suitable for consumption in winter.

2, healthy spleen and stomach, haggis soup has a high protein content, consumption has a certain role in promoting the health of the gastric mucosa. Coupled with the warm nature of the various parts of the haggis, for the spleen and stomach cold crowd has a very good relief, have a strong spleen and stomach, enhance the function of the spleen and stomach.

3, appetizing and digestive, haggis soup has a variety of spices to stimulate the role of saliva and gastric acid secretion, can enhance appetite, help digestion. And there are a lot of flavorful amino acids in haggis soup, so the soup tastes delicious and also stimulates the role of saliva secretion. It is suitable for people who have no appetite and don't want to eat.

Suitable for people

All people are suitable.

Contraindications

Patients with cardiovascular and cerebrovascular diseases, people with three highs, gastric ulcer patients, gout patients, people with hot and dry body.

It is not advisable to eat together

Pumpkin, haggis belongs to the hot food, this kind of food, if eaten together with pumpkin, may cause fire or lead to indigestion and other symptoms.

Eating method:

Haggis soup: first of all, the sheep heart, sheep lungs, sheep belly, sheep intestines with starch with coarse salt to catch well soaked, and then rinse with water repeatedly, and then put the sheep heart, sheep lungs, sheep belly, sheep intestines together into the pot, add the right amount of water, and then add peppercorns, shredded scallions, ginger, garlic cloves, salt, cook to nine ripe and then fish, to be sheep heart, sheep lungs, sheep belly, sheep intestines after the spreading of the cool. Cut into small pieces. Pot on the fire, into the lamb broth, into the shredded onion, ginger, ginger, garlic boiled, and then turn to low heat, skimmed off the foam, add pepper, cooking wine and then stewed for about 1-2 hours, and finally sprinkled into the appropriate amount of parsley seasoning can be.