Spinach stewed lamb

Materials

Main ingredient lamb appropriate amount of spinach 1

Supplementary ingredients shrimp little

Seasoning salt moderate amount of broth moderately

Spinach lamb practice

Materials set:

1. casserole pot with water, add the shrimp. Cook on medium-low heat

2. Boil water time to wash the spinach, cut into segments into a large bowl, add hot water to blanch the spinach for a while to be used

3. When the shrimp water boiled add the appropriate amount of stock essence, and then into the lamb slices

4. Skim off the floating foam with a small spoon, and so on when the soup boils again, add the spinach and cook on the 20-30 seconds can be turned off the heat

Cooking tips

1, hot spinach is to remove the oxalic acid in the spinach, so that the spinach will not taste astringent.

2, add stock essence is to give the soup better freshness, if you do not like can be omitted. The flavor of the shrimp and lamb is also quite good.

3, lamb slices are very tender, do not boil for a long time. If you cook it for a long time, the meat will be old and the taste will be much worse.

Nutritional benefits

1, winter is the best season to eat lamb. In winter, the body's yang energy is latent in the body, so the body is prone to cold hands and feet, poor circulation of qi and blood. According to traditional Chinese medicine, mutton taste sweet but not greasy, warm but not dry, with a tonic kidney and yang, warm in the cold, warming qi and blood, appetizer and spleen effect, winter eating mutton, both against the wind and cold, but also nourish the body.

2, spinach nutrition is not low. Spinach is rich in carotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E and other beneficial components, can supply the body with a variety of nutrients; its iron, iron deficiency anemia has a good auxiliary treatment.