Sauté ed mutton with scallion

Ingredients: mutton, 1 egg, scallion, refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch.

special color: mutton is tender and tender, fresh and fragrant, with sauce wrapped in Wang you, which has an endless aftertaste after eating.

exercise: batch the mutton into 1.2cm thick slices, cross-punch the two sides (the depth is 1/3 of the thickness of the meat), cut into 1cm long strips, then cut into cubes, put them in a bowl, add salt, egg white and wet starch and mix well. Cut the green onion in half, cut it into 1.2 cm pieces for later use, take an empty bowl, add refined salt, soy sauce, Shaoxing wine, monosodium glutamate and wet starch, and stir well to make juice. Put peanut oil in the wok, and when it is heated to 6% heat (about 15℃), add the diced mutton, stir it with a spoon, and then add the onion to stir it up and take it out quickly. Leave a small amount of oil in the pot, heat it with high heat, add diced mutton and scallion and stir-fry, then pour the sauce in the bowl and stir-fry, drizzle with sesame oil, turn it over a few times and leave the pot quickly.

nutritional value: mutton-as the saying goes, "delicious food should be equipped with beautiful utensils, and medical treatment is not as good as dietotherapy". Mutton is warm, invigorating qi and nourishing yin, warming the middle warmer and tonifying deficiency, stimulating appetite and strengthening strength

Egg-1 and protein: eggs are rich in high-quality protein, with 12.7 grams of protein per 1 grams of eggs, and protein in two eggs is roughly equivalent to 15 grams of fish or lean meat

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stewed mutton with carrot

Ingredients: raw materials: 3g of carrot and 18g of mutton

Accessories: 12ml of water, 3 tsps of cooking wine, 1 tsp of onion, ginger and garlic powder, 1/2 tsp of sugar and salt, and 1/2 tsp of sesame oil

Special color: tonify weakness, invigorate qi and blood. Long-term consumption can tonify middle energizer and prevent hands and feet.

Exercise: 1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use.

2. blanch the mutton in boiling water, remove and drain.

3. Remove the oil pan, add 5 tablespoons of salad oil, and stir-fry the mutton in high fire until the color turns white.

4. Put carrots, water and other seasonings (except sesame oil) into a pot and boil them with high fire.

5. Reduce the heat to low heat for about 1 hour, then turn off the heat, and add sesame oil to serve.

tips:

1. This dish should not be eaten with vermicelli, otherwise it will destroy the original efficacy.

2. Do not add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish and maintain health, and it is especially effective to improve the coldness of women's hands and feet if eaten regularly.

nutritional value: mutton-as the saying goes, "delicious food should be equipped with beautiful utensils, and medical treatment is not as good as diet therapy". mutton is warm, invigorating qi and nourishing yin, warming the middle warmer and tonifying deficiency, stimulating appetite and strengthening strength

carrot-carrot is a kind of crispy and delicious home-cooked vegetable with rich nutrition.

Cuisine: folk prescription of medicinal diet

stewed mutton with white radish

Ingredients: 5g of white radish, 25g of mutton, 3g of soy sauce, 5g of white sugar, 15g of onion, 15g of ginger, 2 fennel, 5g of vegetable oil, and a proper amount of cooking wine, salt and miso.

special color: characteristics: soft and fragrant.

efficacy: warm the stomach to stimulate appetite.

Exercise: 1. Wash the mutton, cut it into 5cm square pieces, blanch it with hot water, and drain it for later use.

2. Cut the radish into 5cm square pieces, blanch it with hot water, and keep the soup for later use.

3. Put 5g of oil in the wok. When the oil is heated to 7%, add sugar. Stir with a shovel until the sugar bubbles. Stir-fry the meat. After the meat is evenly colored, add 5g of soy sauce, and add the onion, ginger and Dake at the same time. Cover the pot and stew for 5 minutes, then add warm water. After stewing with high fire, add cooking wine and simmer instead. When the meat is six ripe, pour the radish into the pot, add salt, and when the meat and radish are cooked thoroughly, put monosodium glutamate out of the pot and put it in a bowl to eat.

nutritional value: mutton-as the saying goes, "delicious food should be equipped with beautiful utensils, and medical treatment is not as good as diet therapy". Mutton is warm, invigorating qi and nourishing yin, warming the middle warmer and tonifying deficiency, stimulating appetite and strengthening strength.

The nutritional value of white radish-white radish leaves is even more amazing: its vitamin A content is more than three times that of the same amount of broccoli; The content of calcium is four times that of spinach

Cuisine: home-cooked menu

Garlic mutton

Ingredients: 1g mutton, 15g garlic and 4 eggs.

special color: the beauty of mutton lies in its original taste. It is fresh and has a strong smell. If the smell is removed, the rest will be delicious. You are a real hero who likes meat, and you are a real hero who can eat mutton.

exercise: ① wash the mutton and put it in boiling water in four pieces.

② Stir-fry yellow sauce, add soy sauce, pepper, fennel and salt to make sauce soup, add mutton, and simmer until cooked.

③ break the eggs, slice the mutton cooked in the sauce, dip it in the egg liquid and fry it in hot oil until golden brown.

④ Chop garlic into minced meat, stir-fry it in oil in a wok, add seasoning and sprinkle it on the fried mutton slices. Soft, rotten, delicious and mellow. Unique dishes.

nutritional value: mutton-as the saying goes, "delicious food should be equipped with beautiful utensils, and medical treatment is not as good as diet therapy", mutton is warm, invigorating qi and nourishing yin, and warming the middle warmer and tonifying deficiency

garlic-in recent years, some experts have shown that the nutritional value of garlic is higher than that of ginseng, so it should be listed as the top of health care products, with the functions of reducing blood fat and preventing and reducing arterial fat spots

Cuisine: Qingzhen cuisine < 2 tsps of wine and soy sauce, 3g of pork skin, white radish strips, 1 tsp of sugar, 1 cups of soup, 2 strips of onion, 1/2 tsp of pepper, 3 slices of ginger, 2g of spinach (or lotus pole), 5 pieces of garlic, 1 piece of tofu (2 inches square), 2 pieces of star anise, 2 tablespoons of coriander and chopped onion.

exercise: ① buy a long piece of mutton with skin on hind legs about 8 cm wide, put it in a pot and boil it in water for 3 minutes until it is cooked, and take it out.

② Add clear soup, mutton, scalded skin and white radish (cut into cubes), add onion, ginger, garlic and star anise and cook for about 1 hour, then add wine, soy sauce, sugar, salt and pepper, and cook for another 3 minutes (low heat).

③ Take out the mutton, let it cool a little, cut it into 1cm thick slices, filter the soup in the pot once, and do not use any seasoning.

④ Take a small soup pot with a shallow bottom, put spinach and tofu (cut into thick slices) at the bottom, then arrange the mutton neatly on it, inject the boiled soup (the third item), move it to the kitchen table stove, light the fire (small alcohol stove), boil it again, open the lid, sprinkle with chopped onion and coriander, and serve.

nutritional value: mutton-as the saying goes, "delicious food should be equipped with beautiful utensils, and medical treatment is not as good as diet therapy". mutton is warm, invigorating qi and nourishing yin, warming the middle warmer and tonifying deficiency, stimulating appetite and strengthening strength.

Hunan cuisine-Hunan cuisine is developed from local dishes such as Xiangjiang River Basin, Dongting Lake area and mountainous area in western Hunan.

mutton hotpot

ingredients: raw materials: 3g of angelica and 15g of mutton. Seasoning: 1g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 2g of monosodium glutamate, 2g of chicken essence, 2g of cooking wine, 5g of pepper and 3g of white soup.

special color: mutton chafing dish. Indications: It has tonic effect on asthenia, anemia and emaciation.

Exercise: (1) Slice ginger and garlic, cut onion into "horse's ear" shape, and cut angelica into 4 mm thick slices.

(2) Wash the mutton, cut it into 3cm square pieces, put it in a soup pot and soak it up.

(3) put the wok on fire, add oil and heat it, add ginger and garlic slices, onion, stir-fry until fragrant, add white soup, put sheep meat, monosodium glutamate, chicken essence, pepper, cooking wine and angelica, bring it to a boil, remove the floating foam, pour it into the pressure cooker, press it for 1 minutes, then put it into the pot and go on stage.

nutritional value: mutton-as the saying goes, "delicious food should be matched with beautiful utensils, and medical treatment is not as good as diet therapy". Mutton is warm, invigorating qi and nourishing yin, warming the middle warmer and tonifying deficiency, and stimulating appetite.

Sichuan cuisine-Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Pakistan and Shu.