Can lotus root be stewed and eaten with mutton?

The two ingredients can be stewed together. Mutton can make the body strong, and lotus root can replenish qi and blood, and these two can be a perfect match together.

Mutton and radish lotus root can be stewed together, we like to make mutton lotus root and lotus root stew and eat at home in winter, that is, cold-resistant and nourishing the body and smooth, this is a delicious dish in winter that we all love to do here, and it is a very popular dish for everyone.

Yes, several foods taste more delicious when cooked together.

1. Peel and wash the carrots and lotus roots, cut the hob pieces, and mince the green onions for later use;

2. Take half of the white radish, cut it into hob pieces, and drill a few holes in the white radish pieces with chopsticks;

3. Chop the leg of lamb into small pieces, put it in boiling water and blanch it (add two slices of ginger to the boiling water), remove it, wash and drain it, and put it in the pot;

4. Add an appropriate amount of water to the pot, put in the ginger slices and the white radish drilled, bring to a boil over high heat, turn to a simmer and cook for about 30 minutes, then remove the white radish pieces;

5. Add the chopped carrots and mutton and cook until cooked, add an appropriate amount of salt, pepper to taste, and sprinkle in minced green onions.

Lamb can be eaten with these two vegetables, but I personally recommend that it is better to choose carrots for radishes.

Mutton lotus root dumplings method:

Ingredients: lotus root, mutton chain Jingming, green onion, ginger, Sichuan pepper, star anise, pepper, light soy sauce, dark soy sauce, salt.

1. Wash and peel the lotus root, wash off the excess starch with water after slicing, absorb the water with clean gauze and then chop it, so as not to pack too much water when wrapping.

2. Chop the mutton into mutton puree, cut the green onion and ginger into minced pieces, and soak the peppercorns and star anise in boiling water for later use.

3. Add pepper, light soy sauce, dark soy sauce and salt to the mutton puree and mix well, and dig the water of Sichuan pepper star anise three times into the canopy filling four times.

4. Add minced green onion and ginger to the mutton puree. Put a few peppercorns in the hot oil in the pot and stir-fry until fragrant, add them to the mutton puree after cooling, and put the pepper oil to increase the flavor and remove the fishy smell.

5. Pour the cut lotus root into the mutton puree, and stir well with disposable gloves. The dumpling filling is well mixed.

6. Use chopsticks to pick up an appropriate amount of meat filling and put it into the dumpling skin to wrap it into dumplings.

7. After the water is boiled, cook the dumplings with more water. You can put a little salt in the water and the cooked dumplings are not too sticky. The dumplings are cooked and ready to eat.

The mutton lotus root can be stewed together as follows:Ingredients: 600 grams of mutton, 1 ginger, 2 lotus roots.

Accessories: 2 green onions, 2 tablespoons of cooking wine.

Steps: 1. Prepare the ingredients.

2. Add water to the pot and add mutton, ginger and shallots to boil the blood foam.

3. Take out the mutton bones and put them in another pot.

4. Add cooking wine, ginger and scallion water to a boil.

5. Cut the mutton into pieces and cut the lotus root into thick slices.

6. Stew the lamb bones for 30 minutes and stew with the sheep Kochi trembling meat.

7. The stewed soup turns white and fragrant, and the lotus root is stewed for 20 minutes.

8. Lotus root stewed until soft.

9. Simmer for about 2 hours.

1. I can eat it together in moderation.

1. In terms of nutrients, lotus root is rich in water, carotene, cellulose, vitamins, and minerals such as iron, calcium, phosphorus, etc., and mutton mainly contains protein, lipids, vitamins, and trace elements such as calcium, phosphorus, selenium, magnesium, potassium, etc., and the components between the two will not react with each other. Therefore, it can be eaten together.

2. However, in terms of food taste, lotus root is cold, mutton is warm, and the two have conflicting tastes, and eating them in moderation will not have much impact, but it is not suitable to eat too much, and gastrointestinal discomfort may occur, so it is recommended to eat in moderation.

2. Lotus root is a vegetable food, mutton is a kind of meat, the two are different types of ingredients, eating together is conducive to complementary nutrition, can supplement the nutrients needed for themselves.

Lotus root is rich in trace elements such as iron and calcium, plant protein and vitamins, which has a good effect of nourishing qi and blood, while mutton contains a lot of essential proteins, both of which are conducive to enhancing human immunity when eaten properly.

The mutton itself is relatively warm, cooking often adds a lot of pepper, ginger and other warm seasonings, in this way, the taste will be hot, eat too much is easy to get on the fire, if the appropriate amount with some cool lotus root to eat, can relieve the heat of mutton, to avoid heat on fire.

3 Ingredients: mutton, lotus root.

1. Wash the mutton, remove the blood, cut it into thin slices, add seasonings and marinate for 15 minutes.

2. Clean the lotus root, peel and cut into thin slices.

3. Heat the oil, stir-fry the minced ginger and garlic, add the mutton slices and fry until they change color and break off, then put them out for later use.

4. Pour the lotus root slices into the wok, and after frying, put the mutton slices in and stir-fry until the ingredients are cooked thoroughly.

4. Add jujube and add an appropriate amount of salt to taste.

Ingredients: lamb ribs, lotus root, shiitake mushrooms.

1. Wash the lamb ribs, blanch and set aside.

2. Clean the lotus root, peel and cut it for later use.

3. Put water into the pot, put the blanched lamb ribs in, and then put the mushrooms, ginger slices, star anise, and green onion into the simmer together for about 40 minutes.

4. Put the lotus root together and simmer for about an hour, add salt and simmer for 10 minutes.

5. Add chicken essence and sprinkle with chopped green onions.

4 Lamb: 250 grams, Lotus root: 200 grams.

Mutton is warm, it is not recommended to eat more, it is best to control the stool finger within 250 grams each time, nearly half a bowl is good, so as not to cause fire or indigestion, in addition, lotus root is rich in starch and cellulose, it is not good to digest if you eat too much, it is recommended to eat 200 grams each time, which is conducive to gastrointestinal absorption and digestion.

Lotus root and mutton can be stewed together, and the specific method is as follows:

Prepare the materials. Mutton: 500g, dried puffer fish (dried fish):

3, lotus root: 500g, sand cucumber and polygonatum japonica: 20g, soybeans:

20g, tangerine peel: two slices, Nanwang ginger: two slices, red dates:

Appropriate amount, cooking wine: a little, salt hold: a little, monosodium glutamate:

Crumb. 1. Soak soybeans for two hours, wash and set aside.

2. Roast the dried puffer fish over fire until slightly charred to force out the fragrance.

3. After the roasted puffer fish is washed and cleaned, cut into pieces, wash the mutton, add two slices of ginger to boil, and drain for later use.

4. Wash the lotus root, peel it and cut it into pieces.

5. Put all the prepared ingredients into the pot together, add a little cooking wine, turn to low heat and cook for 10 minutes after boiling.

Lotus root and mutton can be eaten together.

The reason is: mutton and lotus root are eaten together to help Yuanyang, benefit fatigue, moisten the lungs and replenish blood.