Main ingredients:
300g of lamb tenderloin, ingredients: Lycium barbarum leaves150g.
Seasoning:
Cooking wine 10g, refined salt 3g, monosodium glutamate 3g, vinegar 4g, fresh meat soup 400g, sesame oil 10g, onion ginger juice 10g.
Exercise:
1. Tear off the lamb's waist, cut it in the middle, remove the waist and cut it into pieces.
2. Add water to the spoon, boil it, add 2 grams of vinegar, and then add the waist slices to soak thoroughly.
3. Add fresh broth to the spoon, add waist slices, cooking wine, refined salt, onion, ginger juice and vinegar to boil, skim the floating foam and burn until the waist slices are cooked.
4. Add the washed medlar leaves to stew, add monosodium glutamate, put them in a soup bowl and pour in sesame oil.
Tips:
White and green contrast, the soup is clear and delicious, and the waist is soft and tender. This dish was already a dietotherapy and health care dish as early as the Song Dynasty.
The so-called sheep's inner waist is the sheep's kidney. According to the theory of traditional Chinese medicine, eating the inner waist of sheep has the function of warming and tonifying kidney yang, which can improve the function of kidney.
Sheep kidney has extremely high nutritional value, and is rich in high-quality protein, vitamins, trace elements and minerals, and the contents of trace elements such as calcium, iron, zinc and selenium are extremely high.
In addition, eating sheep kidney has the effect of warming and tonifying kidney yang, which can be used for chills, cold limbs and cold pain in waist and knees caused by kidney yang deficiency.