Yellow sheep rice porridge Main ingredients: 100 grams of yellow lamb 100 grams of rice 100 grams of Chinese yam 30 grams of white lentils 15 grams Characteristics: Healthy spleen and stomach. Apply to the weak spleen, indigestion, diarrhea and dysentery, less fatigue and so on. Production method: first of all, the yellow mutton cut fine, and then with rice, yam, white lentils and porridge.

Use as a late breakfast. Stewed yellow mutton

A. Ingredients:

1. Main ingredients: yellow mutton 1000 grams.

2. Seasoning: cooking wine, salt, pepper, onion, ginger.

Two, method:

1. yellow mutton clean, into the boiling water to mourn a little, fishing chopping.

2. pot into the meat, cooking wine, salt, pepper, onion, ginger and water. Wuhuo boiling, skimming foam, simmering until the meat is rotten, sheng out that is. According to the yellow sheep, "Er Ya" said it for the broadcast sheep, "Compendium" called the cocoon ear sheep, its nature of warmth, taste sweet, can be human spleen and stomach meridian, with tonic qi, make up for the work of the deficiency labor. It is often used in patients with weakness caused by overwork. Healthy people eat it, can be healthy and strong. Therefore, this soup is suitable for both young and old.

Simmered yellow mutton Craft: stewed Taste: salty and sweet Main Ingredients: yellow mutton (lean) (500 grams) Auxiliary Ingredients: cucumber (100 grams) Seasonings: pepper (5 grams) wine (20 grams) Salt (5 grams) Soy Sauce (5 grams) Monosodium Glutamate (3 grams) Vinegar (5 grams) Sugar (20 grams) Green Onion (15 grams) Lard (refined) (50 grams) Ginger (15 grams) Soda Powder (10 grams) Category: Northeastern Cuisine Tonifying and nourishing conditioning Winter health conditioning Cold limbs and chills conditioning Yang tonic conditioning Preparation 1. Slice the mutton into a 2cm thick piece, carve a 1/3 deep cross cut, and then cut a 4.5cm long, 1.5cm wide strip with the top knife. 2. Put the sliced mutton into a dish, wash it with water for a few times, add soda, cooking wine and salt, simmer it to get rid of the stench. 3. Starting spoon add cooked lard burned seventy percent hot, into the yellow mutton, fried to golden brown, poured into the funnel, control the residual oil; 4. Starting spoon to stay in the bottom of the oil is hot, with onions, ginger stir-frying pot, add chicken broth, add peppercorns, cooking wine, sugar, salt, monosodium glutamate, vinegar, and then put into the fried strips of yellow mutton, slow simmering until the meat is rotten and soup is thick, dripping oil out of the spoon, pouring the side of the plate; 5.? Wash the cucumber and cut 4 cm long, 1 cm wide strips, yards on the other side of the plate.

Process tips 1. yellow lamb has a nasty taste, must be soaked in water before cooking; 2. frying can not be too heavy color; 3. because of the process of deep-frying, need to prepare 1000 grams of cooked lard; 4.? Simmer over low heat until 1/4 of the juice is left, then turn on high heat to reduce the sauce.

Yellow lamb ginger and cinnamon soup A, raw materials: 1. main ingredients: 500 grams of yellow lamb, 15 grams of ginger, cinnamon 15 grams. 2. seasoning: salt. 2. seasoning: salt. Second, the system: 1. will be washed, sliced lamb, ginger slices, cinnamon cut section. 2. 2. pot into the appropriate amount of water to boil, put meat, ginger, cinnamon, salt **** cook, cook until the meat is cooked into. Press: yellow mutton has the effect of tonifying the middle and benefiting the qi, ginger has the effect of relieving the table, dispersing cold, warming the middle, stopping vomiting, detoxification, etc., cinnamon has the effect of warming the middle and strengthening the stomach, warming the waist and knees, the three composition of this soup has the effect of tonifying the middle and benefiting the middle and warming the middle and strengthening the stomach for treating the coldness of the spleen and stomach, indigestion, abdominal pain and other illnesses.