Sheep scorpion low fat; low cholesterol; low blood sugar; high protein; rich in calcium. Easily absorbed, nourishing yin and kidney, nourishing face and Yang effect. It is a health food, often eaters prolong life and youth.
Sheep scorpion as the main ingredient of the clear soup of sheep scorpion hot pot in the north of China has more than 300 years of history, because it is rich in calcium, and easy to absorb, so in folklore is often used as a remedy for osteoporosis.
And in the original broth based on the addition of mace, chili, edamame, cinnamon, cumin, pepper, dry ginger, ginger, sand nuts, cloves, Shannaeus, Angelica dahurica, Astragalus membranaceus, raw land, Pickerel, fruits of grass and more than 30 kinds of natural Chinese herbs and spices carefully simmering the old soup, the scorpion of the raw materials used only in the Inner Mongolia region of the 5-6 months old lambs, through the soaking, pick, burn, simmering, stewing more than 10 processes to be able to make the soup, and so on, and so on. Stewing more than a dozen procedures before the pot, the flavor of slightly numb, slightly spicy, not wood, not greasy, not only to preserve the nutritional essence of the original broth hot pot, but also to cater to the tastes of modern people, and even the people of Wenzhou, who have always disliked spicy food, also called addictive.
Sheep scorpion can be a kind of inexpensive gourmet snacks, the main raw materials used on the most nutritious sheep, the taste of the most delicious sheep keel - with the tenderloin and spinal cord from the neck to the tail tip of the complete sheep vertebrae, that section of a section of sheep keel from the cross-section, into the "Ya! "
Sheep scorpion" is the name given to a small bifurcation below the "yawning" shape, which is the shape of a scorpion that flares up.
Sheep scorpion is the traditional food of the Hui people, from 2001 onwards in Beijing began to fire up, and has been flourishing. Some people have not been eating mutton, but the sheep scorpion love, sheep scorpion is not on the elegant things, dozens of dollars can buy a small pot, but can be in the competitive Beijing catering market to occupy a place, the reason is: First, mutton is a warm food, belong to the winter nourishment of the best food, bones on the meat is also the best meat. Secondly, sheep scorpion hot pot is affordable and suitable for different groups of people, it can be said that men and women, rich and poor can be used. Three or five confidants, friends and relatives are also very interesting to eat sheep scorpion together. Third, in recent years, the practice of sheep scorpion hot pot has been improved, the flavor and variety has been expanded. Different flavors such as white soup, red soup and spicy are suitable for different people. In addition, compared with beef, mutton is a safer food and does not easily make people fat. Lamb scorpion is also not as mushy as pork ribs.
As the saying goes, "Eating pig is better than eating cow, eating cow is better than eating sheep." And sheep scorpion is the sheep in the boutique ---- its meat tender and not greasy, its bone more marrow and not slippery, its soup aroma and not stink. Happy meat eaters, gluttony and body does not grow fat, nutrition and fat did not increase high. Therefore, the body of obese people, blood pressure, high blood fat people should eat sheep scorpion instead of pigs and cattle. And, according to experts, "more with nourishing Yin heat, liver and eyesight, calcium and gas of special effects." （
From a nutritional point of view, sheep scorpion has the effect of nourishing Yin and clearing heat, nourishing the liver and eyesight, replenishing calcium and gas, and strengthening the body.
Secondly, sheep scorpion has the reputation of "king of calcium". Sheep scorpion after a long time of stewing, is conducive to promote the absorption of calcium, to achieve the effect of calcium. Therefore, the elderly food can alleviate osteoporosis, middle-aged food, beauty, young people eat, can be healthy brain to increase height, and suffering from chronic colitis, gastritis, bronchitis and other symptoms have obvious curative effect. Work, study fatigue sleepy, can play a role in refueling and charging, can be called young and old, all seasons are enjoying the superior quality of delicious food.
In addition, because of the sheep's spine part of the meat tender, bone marrow rich in nutrients, the human body is beneficial to the kidney, brain effect.
But be careful: high blood pressure patients are not suitable to eat sheep scorpion. It is recommended that people eat it with some winter melon, fungus and other vegetables.
Sheep scorpion's popularity has also given rise to a textual problem, that is, most of the restaurants are "sheep scorpion" mistakenly written "sheep capricorn". The sound and meaning of the character "羯" and the character "蝎" are very different. Scorpion is an arthropod with a pair of chelae and four pairs of legs. Li Shizhen's "Compendium of Materia Medica - Beasts I - Sheep" says, "Go to the Capricorn Sheep." The so-called "capricorn sheep" is a castrated ram. Sheep scorpion" mistakenly written as "sheep capricorn", probably thought that something related to sheep should naturally use sheep side, but do not know its name and scorpion related, so the blackmail.
The old way of doing things was to make a broth of sheep's capricorn, but now the popular way is to make a thick broth of sheep's capricorn. The whole sheep spine according to the 8 to 10 centimeters section sawed, soaked in clear water for 10 to 12 hours, followed by simmering for two hours material. This material is each family's unique secret recipe, the more sophisticated is said to use angelica, Chen Pi and other a **** more than 30 kinds of materials. The sheep capricorn with high heat boil, and then coo on a small fire for 3 hours. That's not all, it has to be simmered for another 5 hours. At last, on the steamy heat, sheep capricorn can finally lively on the stage.
There are generally two ways to make lamb scorpion at home, one is red soup, one is white soup, I think the white soup lamb scorpion than red soup lamb scorpion's flavor is more delicious.
First of all, to prepare ten pounds of sheep's spine, two pounds of sheep's leg bones, the sheep's spine according to the bone joints chopped into blocks, and then sheep leg bones chopped and folded, and then put together in the pot with hot water scalded, the sheep's fishy flavor and blood stains removed. Will be scalded with water on the bottom of the pot, and then the sheep spine on top of the sheep leg bone, and then add water to stew with fierce fire, before the water is open will be peppercorns, big material, grass berries, dahurica, cumin, cumin, incense flakes, meat kou, cinnamon into the seasoning box, and then and the fresh ginger, green onion, and these seasonings into the pot.
The water inside the pot boiled, put the chicken essence and a small amount of salt, and then the stove fire adjusted to medium heat stew, about half an hour later, to open the lid of the pot to see, with chopsticks, if it can be tied into the mutton inside, it means that the scorpion has been cooked, at this time, the stove fire adjusted to a small fire, slowly simmering, about one hour or so, and then adjust the stove fire into a micro-fire, and then simmering for about one hour, it can be eaten. It will be ready to serve.
Making tips:
1. Salt should be put less in the beginning, because when eating, if the flavor is light, you can add more salt, and if you put too much salt in the beginning, the meat won't be easy to stew.
2. Putting lamb shank bone in the pot of stewed lamb scorpion can make the flavor of lamb scorpion, more fresh and fragrant.
Sheep scorpion is usually made in two ways, one is red soup, one is white soup, I think the white soup sheep scorpion is more delicious than the flavor of the sheep scorpion in red soup.
First of all, to prepare ten pounds of sheep's spine, two pounds of sheep's leg bones, the sheep's spine according to the bone joints chopped into blocks, and then sheep leg bones chopped and folded, and then put together in the pot with hot water scalded, the sheep's fishy flavor and blood stains removed. Will be scalded with water on the bottom of the pot, and then the sheep spine on top of the sheep leg bone, and then add water to stew with fierce fire, before the water is open will be peppercorns, big material, grass berries, dahurica, cumin, cumin, incense flakes, meat kou, cinnamon into the seasoning box, and then and the fresh ginger, green onion, and these seasonings into the pot.
The water inside the pot boiled, put the chicken essence and a small amount of salt, and then the stove fire adjusted to medium heat stew, about half an hour later, to open the lid of the pot to see, with chopsticks, if it can be tied into the mutton inside, it means that the scorpion has been cooked, at this time, the stove fire adjusted to a small fire, slowly simmering, about one hour or so, and then adjust the stove fire into a micro-fire, and then simmering for about one hour, it can be eaten. It will be ready to serve.
Making tips:
1. Salt should be put less in the beginning, because when eating, if the flavor is light, you can add more salt, and if you put too much salt in the beginning, the meat won't be easy to stew.
2. Put lamb leg bone in the pot of stewed sheep scorpion, can make the flavor of sheep scorpion, more fresh and fragrant