Rice cooker stew lamb soup practice is as follows:

Materials: lamb (lean) 200g, one white radish (small), ginger moderate, 5 yuan meat, wolfberry moderate, 6 pepper grains, 3 slices of yam broken, salt moderate, cooking wine moderate.

1, ready to goji berries, yuan meat, yam, ginger.

2, wash the radish and cut into pieces.

3, white pepper patted, and then boiled water shabu shabu lamb slices, pour off the blood.

4, all the materials in the pot, add some wine, press the cook button, put a little more water, boil for a long time the water will be less.

5, finally put some salt seasoning can be out of the pot.

Nutritional value of mutton soup:

The meat of mutton is rich in nutrients. Less fat and cholesterol content than pork and beef. Consumption of mutton in winter can receive the double effect of tonic and cold prevention.

Lamb is rich in protein, fat, but also contains vitamin B1, B2 and minerals calcium, phosphorus, iron, potassium, iodine and so on. Nutrition is very comprehensive, rich. Sheep fat melting point of 47 ℃, while the human body temperature of 37 ℃. So after eating lamb fat will not be absorbed by the body, will not get fat.

Methods to remove the stink of mutton:

1, in the cooking of mutton, can be the first mutton and radish with cooking, but be careful is that the radish should be tied on a few holes, to be boiled and fished out of the mutton, and then cooking, the stink that is removed.

2, before cooking lamb, according to every 1000 grams of lamb into the proportion of 5 grams of mung beans into the pot to cook, boil for 10 minutes, the water and mung beans poured out, lamb stink that is removed.

3, cooking mutton, every 500 grams of mutton to add cut open 100 grams of sugar cane, not only can remove the stink of mutton, but also increase the fresh taste.

4, the pot of water boiling, and then add some rice vinegar, and then cut the lamb into pieces into the pot, to be boiled, fish out the lamb cooking, the stink is removed.