Method: Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is medium-cooked, boil, skim off the blood foam and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.
It is characterized by exquisite materials, exquisite production and rich seasonings. The soup is milky white, not fishy or smelly, mellow and not greasy, delicious, and has the function of tonifying deficiency and strengthening yang. It is warm at moderate temperature.
Practice of mutton soup in Xinjiang
Xinjiang mutton soup has the advantages of simple production method, less ingredients, fresh and tender mutton, clear soup and strong nourishing.
Exercise:
1. Cut the rib meat of boneless sheep into 3 cm wide sections. (Xinjiang ethnic comrades don't wash mutton when cooking, and it tastes bad after washing.)
2, parsley cut into sections for use.
Put cold water on the fire in the cauldron. Immediately put the chopped meat into a cold water pot. The fire is boiling.
4. Use a spoon to clean the dirty foam on the surface of the soup. Make more fish.
5. After cleaning up the foam, turn it to a small fire.
6. After about 1 hour (longer), the mutton is cooked.
7. Sprinkle enough salt and pepper at a time, 1 minute and put it in a large basin. Put the coriander segments on the noodle soup in the basin and serve.
Key points: salt must be put at the end, mainly to make the soup tasty. You can't use hot water at first, you must use cold water, cook the meat.
How to eat: prepare two plates for each person, put salt and cumin respectively, grab the mutton with your hands, tear it open and dip it in salt. You can improve the seasoning formula in dishes according to your personal preference. Drink soup from a bowl.
Danggui mutton soup
raw material
200g of mutton, 20g of angelica, 50g of ginger, 20g of onion10g, 20g of vegetable oil, salt, monosodium glutamate and water.
prepare
(1) Wash and slice mutton; Wash and slice ginger for later use.
(2) light the wok, oil it and heat it, then add the mutton, stir it for a few times, simmer with water, ginger, onion and angelica for half an hour, and then add salt and monosodium glutamate.
trait
The soup is fresh and tender. Mutton has the function of supplementing qi and deficiency, while angelica has the function of enriching blood and promoting blood circulation. Together with ginger and onion, it can tonify deficiency and warm the middle warmer, promote blood circulation and dispel cold. Suitable for patients with wind-cold and common cold.
Chinese sauerkraut mutton soup
Raw materials:
350-500g of pickled cabbage, 250g of tender mutton, 0/50g of vermicelli/kloc, 0/0g of coriander/kloc, appropriate amount of chopped green onion, and appropriate amount of salt, monosodium glutamate, soy sauce, sesame oil and pepper.
Exercise:
1. Wash the mutton, cut it into 2cm square pieces and put it in a bowl. Pour in a little salt, soy sauce and monosodium glutamate and simmer on low heat.
2. Cut the pickled cabbage into thin threads that are many inches long, cook it in a pot for 2-3 times, then mix the chopped green onion in the mutton bowl, and then put the mutton slices. Cease fire immediately after the pot is put away, pour sesame oil and sprinkle with coriander powder. Serve. Sprinkle pepper before serving.
Radish mutton soup
Material: 750g of mutton brisket.
Ingredients: one white radish and one coriander.
Seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil.
Exercise:
1. Wash and shred mutton brisket, and wash and shred white radish for later use;
2. Light the pan and pour in the base oil. When the oil is hot, add ginger slices and stir-fry until fragrant, then pour in boiling water and add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish is broken. Sprinkle with shredded onion and coriander leaves and serve.
Sea cucumber mutton soup
[raw materials]
50 grams of sea cucumber and 250 grams of mutton.
[seasoning]
2 slices of ginger, 5g of onion, 0.5g of pepper powder and 3g of salt.
[practice]
1. After soaking the sea cucumber in warm water at 40℃, cut the sea cucumber, gut it, wash it, put it in boiling water for about 10 minute, take it out and pour it into a bowl filled with water for 2-3 hours.
2. Wash the mutton, remove the blood, cut it into small pieces, add appropriate amount of water (about 50g), simmer until it is nearly cooked, cut the sea cucumber into small pieces, put it in the same pot, cook for about 15min, and add Jiang Mo, onion, pepper and salt. Warm ginseng meat, soup, or for dinner
[nutrition]
It contains 53g of protein, 25g of fat, 0.5g of carbohydrate, 5 1mg of calcium, 474mg of phosphorus, 0.3mg of vitamin B/kloc-0, B20.49mg of vitamin B and 0/2.3mg of nicotinic acid/kloc-0, which can generate 458kcal.
[Function]
Sea cucumber is born in the sea, which is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it also contains other minerals (such as calcium, phosphorus, iron and iodine). It has always been regarded as a rare dish in the diet, which has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. Mutton is warm, which can warm kidney, help yang, tonify essence and blood, invigorate qi and tonify middle energizer, and warm spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood. It is a good product for nourishing and strengthening, and it is wonderful for pregnant women to recover from it.
Zhongjing mutton soup
Raw materials:
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
Production method:
Angelica sinensis and ginger are washed with clear water and cut into large pieces. Boning mutton, removing fascia, blanching in boiling water to remove blood, taking out and cooling, and cutting into strips with a length of 5cm, a width of 2cm and a thickness of 1 cm. Add an appropriate amount of water to the casserole, put the chopped mutton, angelica sinensis and ginger into the pot, boil over high fire, skim off the floating foam, and stew with slow fire 1 hour until the mutton is cooked.
Ba Ji cong long mutton soup
Name of the dish: Bagi scallion mutton soup
Ingredients: mutton 60g, Morinda officinalis 15g, cistanche deserticola 15g, coix seed 20g, ginger 3 slices, garlic 30g.
Method: Wash the mutton and cut into pieces, and cook with the herbs. When cooking, first boil it with strong fire, and then cook it with slow fire for 3 hours to taste.
Medicinal value: It is mainly used to treat chronic suppurative otitis media with kidney-yang deficiency: ear pus is sparse, hearing loss, chills, lumbago, dizziness, tinnitus, nocturia, pale tongue, white fur and thready pulse.
Yang yi Cao Jing mutton soup
Ingredients: 750g mutton, 20g cordyceps sinensis, 30g yam, 0/5g medlar/kloc, 4 slices ginger and 4 candied dates.
Exercise:
(1) Wash mutton, cut into pieces, and blanch with boiling water to remove the fishy smell.
(2) Wash Cordyceps sinensis, Rhizoma Dioscoreae, and Fructus Lycii, put them in a pot with mutton, ginger, and Fructus Jujubae, add a proper amount of water, boil them with strong fire, and then simmer for 3 hours for seasoning.
Efficacy: Warming liver and kidney, benefiting essence and strengthening yang. Deficiency of both liver and kidney, or deficiency of kidney-yang, is manifested as impotence, diarrhea, soreness of waist and weak feet, frequent micturition at night, oligospermia infertility, or female leucorrhea with cold infertility. Used for female uterine dysplasia or male semen scarcity.
Description: The kidney is the innate foundation, and both fire and water are dirty. If it is congenital deficiency or overwork, kidney essence will be deficient, resulting in impotence, chills, frigidity and infertility. The treatment should be warming liver and kidney, replenishing essence and strengthening yang. This soup takes Cordyceps sinensis as the main ingredient, and has the functions of tonifying kidney, strengthening yang, nourishing yin and replenishing essence. It is a good product for nourishing yin and yang, treating impotence, nocturnal emission and soreness of waist and knees. According to the "Pharmacological Test", this product is "secret, refined and raw". Paired with mutton that warms the liver and kidney, the effects complement each other. Lycium barbarum nourishes liver and kidney, which is good at nourishing essence and qi. It is commonly used by the people for kidney deficiency and less essence. Yam can tonify spleen and kidney, but it is astringent and can tonify spleen and kidney and nocturnal emission. It can be used with Lycium barbarum, which is tonic but not dry, so it is multi-purpose for dietotherapy. Ginger regulates the stomach, candied dates moisten and nourish, and control the dryness of various drugs. Compatible with soup, it can tonify liver and kidney, strengthen yang and replenish essence, and is a tonic for health care and beauty of middle-aged and elderly people.
Note: this soup is not suitable for people with exogenous fever and excessive damp-heat.
Stewed mutton with red dates and medlar
Raw materials: red dates, medlar and mutton.
Practice: stew the soup with red dates, cut the mutton into small pieces, wash the blood in the meat first, and then cook it after removing the fishy smell. The soup doesn't need to be stewed for a long time, but it takes about 1 hour, so that the mutton won't taste too light and the meat quality won't become rough. Jujube has the function of protecting liver and strengthening physical strength.
Beiqi Gui Zhi mutton soup
Name of dish: Beiqi Guizhi mutton soup
Ingredients: 20 g of Panax notoginseng, 0/0g of cassia twig/kloc, 6 slices of ginger, 0/0g of jujube/kloc (without core), 3 g of licorice, and 0/0g of mutton/kloc.
Methods: decoct in water twice, take 250 ml of juice, add 30 g of maltose to dissolve, and take it 1 day three times Mutton can be taken at the same time.
Medicinal value: It is mainly used to treat abdominal pain due to deficiency-cold during pregnancy: cold pain in the lower abdomen, pale complexion, cold limbs, anorexia, pale tongue, thin and white fur and weak pulse during pregnancy.
Yaojiao mutton soup
Name of dish: ginger and pepper mutton soup
Ingredients: 30g of ginger, 200g of mutton and 6g of pepper.
How to do it: cook soup to drink.
Medicinal value: It is mainly used to treat coronary heart disease with cold coagulation and blood stasis: sudden heartache, chest and back pain, severe cold pain, palpitation and shortness of breath, tepid hands and feet, pale and dark tongue, thin and white fur and tight pulse.
Stewed lemon mutton
Name of the dish: stewed lemon sheep
Ingredients: 750g of lamb chops, 0/00g of wet mushrooms/kloc-0, 300g of ribs, 0/lemon/kloc-0, and a proper amount of ham slices.
Ingredients: seasoning: 1000g soup, a little pepper, young salt, raw onion, monosodium glutamate and white vinegar.
Method: 1, wash the mutton brisket, roll it with clear water, wash it with cold water, cut it into pieces and discharge it into stew.
2. Chop two ribs, wash them and put them on the mutton, roll mushrooms, and steam them with ginger, onion, salt, wine and soup until the mutton is rotten.
3. Eat ribs, ginger and onions. Squeeze lemon juice into the soup, put the skin in a cup, add white vinegar and monosodium glutamate, remove the oil from the soup, add pepper and put the ham slices away.
Features: this soup is delicious, the meat is tender and smooth, and the lemon is fragrant.
Shu di Dao qi mutton soup
Dish Name: Dihuang Daoqi Mutton Soup
Materials: Radix Rehmanniae Preparata 30g, Radix Astragali 25g, Radix Angelicae Sinensis 15g, Radix Paeoniae Alba 15g, 3 slices of ginger, 5 pieces of red dates (denuded), 500g of mutton, and dried tangerine peel 10g.
Method: Wash all the materials, cut the mutton into pieces, stir-fry with hot oil in an oil pan to remove the smell, put it in a casserole, add a proper amount of water, boil it with strong fire, simmer for 3 hours, and season. Have soup and mutton.
Medicinal value: enriching blood and qi, consolidating the body and beautifying. Used for anemia, pallor, dizziness, palpitation, backache, facial pigmentation, etc.
Shufu mutton maque soup
Name of the dish: cooked mutton sparrow soup
Ingredients: 300g mutton, 2 sparrows, cooked aconite 15g, and 3 slices of ginger.
How to do it: firstly, cut the mutton into pieces and wash it, remove the hair and viscera of the sparrow, put the cooked aconite and ginger into the pot, add appropriate amount of water, boil it with strong fire and stew it for 2 hours.
Medicinal value: It is mainly used to treat arrhythmia due to deficiency of spleen and kidney yang: general puffiness, body cold, mental fatigue, backache, anorexia, fat tongue, thin and greasy fur, and delayed pulse.
Mutton turtle soup
Name of dish: mutton turtle soup
Ingredients: 250g mutton, 0/50g nail fish/kloc-.
How to do it: make soup together and add some salt to taste.
Medicinal value: malaria can't be cured for a long time.
Note: it is not suitable for those with exogenous pathogens or persistent fever.
Huang Qi mutton soup
Name of the dish: Astragalus Mutton Soup
Ingredients: 250 grams of mutton, 30 grams of astragalus, 30 grams of Euryale ferox, and proper amount of oil and salt.
Method: Cook soup together, add proper amount of oil and salt to taste, and have soup to eat mutton and Euryale ferox. Every day 1, continuous service for 5 days.
Medicinal value: treating kidney deficiency, enuresis and nocturia.
Note: it is not suitable for those with exogenous pathogens or persistent fever.
Mutton, astragalus and pork knuckle soup
Name of the dish: mutton, astragalus and pork knuckle soup
Ingredients: 200 grams of mutton, pig's feet 1, 30 grams of astragalus, and proper amount of salt and monosodium glutamate.
Method: Mutton, trotters and astragalus are cooked together, seasoned with salt monosodium glutamate, and trotters are cooked in soup. 65438+ 0-2 times a day for 7 consecutive days.
Medicinal value: It can cure postpartum agalactia or hypogalactia.
Note: it is not suitable for those with exogenous pathogens or persistent fever.
Mutton medlar soup
Name of the dish: mutton medlar soup
Ingredients: 60 grams of mutton, 30 grams of medlar, 30 grams of black beans, 20 grams of yam and 25 grams of brown sugar.
How to do it: decoct in water, drink soup and eat mutton. Every day 1 time.
Medicinal value: It is mainly used to treat arrhythmia of deficiency of both heart and spleen: palpitation, pallor, insomnia, dizziness, loss of appetite, pale tongue and thready pulse.
Mutton pork knuckle soup
Name of the dish: mutton pork knuckle soup
Ingredients: 200g mutton, pig's feet/kloc-0 each.
Method: Cook the soup together and add a little salt and seasoning when it is cooked. Twice a day for 4-5 days.
Medicinal value: It is mainly used to treat postpartum hypogalactia's qi and blood deficiency type: postpartum hypogalactia, even without it, with thin milk, soft milk, no bloating, pale complexion, listlessness, anorexia, pale tongue, less fur and weak pulse.
Yiren ginger mutton soup
Dish name: Coix seed ginger mutton soup
Ingredients: 50 grams of coix seed, 20 grams of ginger and 250 grams of mutton.
How to do it: add some water to make soup and season it with food.
Medicinal value: It is mainly used to treat lumbar muscle strain and cold-dampness type: low back pain, cold in rainy days or aggravated after fatigue, cold limbs, fatigue, inability to stand upright, poor activity, white and slippery fur and thready pulse.
Braised Lamb in Brown Sauce
Ingredients: 750g mutton, four carrots, one tin of canned tomatoes, two celery, half an onion, salt and sugar.
Practice: Mutton, carrot and onion are cut into walnut-sized pieces. Heat the oil pan, saute the onion, pour in the mutton and stir-fry it, then stir-fry the tomatoes. Add a small amount of water, subject to the absence of main components. Add carrots, celery, salt and sugar, bring to a boil with high fire, and simmer with low fire until the juice is thick. Serve.
Mutton with tofu will not get angry.
Mutton has a warming effect and is the best in winter. But among so many ways to eat mutton, which is the best, stew, roast, rinse and stir-fry? What is the most scientific and nutritious mutton with? This edition introduces you to the knowledge of eating mutton from these aspects.
Mutton is warm, and it is easy to get angry if you eat it often. Chinese medicine pays attention to the dietotherapy method of "heat is cold". Therefore, when eating mutton, it must be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, Flammulina velutipes, mushrooms, lotus roots, water bamboo, Chinese cabbage and so on; Sweet potato, potato, mushroom, etc. It is a sweet vegetable. Mutton with tofu is the best, which can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. Mutton and radish can make a dish, which can give full play to the coolness of radish, eliminate stagnation, resolve phlegm and clear heat.
When making mutton, the matching function of seasonings can not be ignored. It is best to put some peeled ginger, because the skin of ginger is cool, which has the functions of dispersing fire, clearing heat, relieving pain, expelling wind and removing dampness. Eating it with mutton can also remove the smell of mutton. When cooking mutton, use less spices such as pepper, ginger, clove and fennel. You can put some lotus plumule, which has the function of clearing the heart fire.
Many people don't like the smell of mutton. In fact, this is a volatile fatty acid contained in sheep tail fat, subcutaneous fat, sheep sebaceous gland secretion and muscle space fat. If you want to cover up this smell, you might as well put some cumin. Also known as "fennel", it originated from the ancient interest country, which is now Iran. Its aroma is rich, suitable for mutton cooking, and it can regulate qi, stimulate appetite, dispel wind and relieve pain.