Ingredients: lamb chops
Practice steps:
1. Get all the materials ready.
2. Wash the green onions and cut them into long sections.
3. Wash the onion and cut it into small pieces.
4. Wash the lamb chops and cut them into small pieces.
5. Put the sheep in a cold water pot, and add the clear water, pepper and Jamlom onion that overflowed the lamb chops.
6. Bring the fire to a boil, skim off the floating foam, change to medium and small fire, and stew for about 40 minutes.
7. Take out the spare.
8. Wash pepper and cumin with clear water, remove and drain for later use.
9. Add hot oil to the hot pot. When the oil is hot, add onion slices and onion granules and stir-fry until fragrant.
10. Add the lamb chops and fry them on low heat until both sides are a little burnt.
1 1. Add cumin, pour in cooking wine and stir-fry until you smell cumin.
12. Add Jamlom sugar, soy sauce and soy sauce, stir well, add Xiao Xushui or mutton soup, cover the pot and stew for about 15 minutes.
Nutritional value of lamb chops;
Lamb chops are more tender than pork chops, and their fat and cholesterol contents are lower than pork chops and steaks. Sheep discharged into the spleen meridian can replenish deficiency, which is of great benefit to abdominal cold pain, physical weakness, chills, postpartum deficiency of both qi and blood and various diseases of deficiency and cold. Proper consumption of lamb chops during confinement is conducive to invigorating qi and tonifying deficiency and accelerating physical recovery.
Lamb chop consists of sheep bones and mutton, in which sheep bones are rich in calcium phosphate, calcium carbonate and collagen. Eating lamb chops has the effect of strengthening tendons and bones. Women with weak waist and knees and painful bones and muscles after delivery can eat lamb chops in moderation.
Lamb chop contains protein, fat, carbohydrate, phosphorus, iron, magnesium, vitamin B 1, vitamin B2, nicotinic acid, cholesterol, magnesium phosphate, collagen, bone mucin, elastin, phospholipid, glycogen and other nutrients. Lamb chops are sweet and hot, and enter the spleen, stomach, kidney and heart meridian, which has the effects of warming the spleen and stomach, nourishing liver and kidney and enriching blood.