How to make mutton soup suitable for confinement

Confinement. During this period, you can eat mutton soup. Mutton is rich in very easy to absorb protein, mutton itself is relatively clean, generally sheep eat cleaner than pigs, of course, mutton has a certain smell that individual women can not accept, this is another matter.

It is still recommended to eat more mutton, beef, lean pork and other meat foods after pregnancy and childbirth, including protein, iron, calcium and various trace elements.

for postpartum recovery.

It is very advantageous and is the preferred food after giving birth. It is also necessary to eat more green vegetables and green leafy vegetables to promote bowel movements, and you also need to drink more soup after giving birth to help you get milk. Confinement meals.

Ingredients for mutton soup.

Lamb, a piece of white radish, a small piece of yam, a small piece of coriander.

According to personal preference, 3-5 slices of ginger slices salt to taste.

Confinement meal Mutton soup preparation steps.

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Step 1Wash the lamb, water it, cook it and slice it.

Step 2: Cut the radish and yam into cubes.

Step 3 3-5 slices of ginger, 1 coriander and chop it (if you don't like it, you can leave it out) Step 4 Heat the pot, pour a little oil, fry the ginger slices, pour in a large bowl of mutton soup, pour all the ingredients into the pot, bring to a boil, add a little salt, and garnish with coriander!

The mutton soup in the confinement is best made into a clear soup mutton pot Ingredients Mutton, bamboo cane, water chestnut, radish, frozen tofu, choy sum, oil, ginger, garlic Method 1, the mutton is rinsed after flying water, first boil the water in a pot, and then put in the peeled and washed bamboo cane horseshoe. 2. Add oil, ginger and garlic to another wok and stir-fry until fragrant, then pour in the mutton and stir-fry. 3. After splashing the wine, pour it into the pot and simmer until it is nine ripe, then put in the radish and stew until it is ripe, and then add salt to adjust the taste.

4. Add the frozen tofu and cabbage sum and roll it slightly before you can start the meal.

In the confinement, you can make ginger mutton soup and eat.

Ingredients: Ingredients: 200-300 grams of mutton, 100 grams of soaked white lentils, 2000 ml of confinement rice wine, 25-50 grams of sesame oil, fried ginger.

Method. Cut the mutton into pieces, add sesame oil to the hot pan, fry the mutton over high heat, add white lentils, fried ginger, and confinement rice wine in turn, boil in a casserole, turn to low heat and simmer for 2-3 hours, add low salt, and eat while hot. Those who don't eat lamb can switch to small chops or steaks.

Braised lamb with carrots.

Ingredients: 500g mutton, 150g carrots, 150g water chestnuts, appropriate amount of rice wine, appropriate amount of soy sauce, appropriate amount of white sugar, appropriate amount of bean paste, appropriate amount of salt, appropriate amount of garlic, appropriate amount of ginger.

Method: 1. Prepare all the materials.

2. Wash the horseshoe, peel it and cut it into pieces.

3. Wash the carrots, peel them and cut them into pieces.

4. Wash the garlic and cut it into sections.

5. Peel and slice the ginger, break off the garlic cloves and set aside.

6. Wash the lamb and cut it into pieces.

7. Wash the pot, add an appropriate amount of water, bring to a boil over high heat, add mutton, and continue to cook for 10 minutes to force out the dirty blood and foam.

8. Rinse with running water to remove the foam, drain the water and set aside.

9. Heat the oil in the pan, when the oil is 60% hot, put in the ginger slices, garlic cloves, and a part of the garlic segments, and force out the fragrance over medium heat.

10. Add the drained mutton.

11. Stir-fry until the water is dry and the mutton is dry, add rice wine.

12. When quickly stir-fry evenly, so that each piece of mutton can be evenly wrapped in the fragrance of rice wine, add bean paste.

13. Stir-fry evenly, add water chestnuts and carrot pieces.

14. Stir-fry a few times, add sugar and soy sauce.

15. Add an appropriate amount of water after stir-frying evenly.

16. Cover the pot and simmer for 20-40 minutes (20 minutes in a pressure cooker, 40 minutes or more in a regular pot).

17. Simmer until the lamb is cooked through, add the remaining garlic pieces.

18. Stir-fry until the garlic section is broken, add a little salt according to personal taste, and stir-fry evenly.

19. The color is rich, and the mutton flavor is soft and fragrant.

20. Don't worry about the smell of mutton, as long as it is handled well, the stewed mutton is only fragrant and not fragrant.

Question 1: How to eat mutton during confinement and stew.

Question 2: Can mothers eat mutton, can mothers eat mutton, can mothers eat mutton Can you eat, mutton can ** postpartum abdominal pain, bleeding, no milk and other symptoms, therefore, postpartum lactating mothers can eat mutton, and lactating eating mutton can increase milk.

Question 3: How to eat mutton during confinement Raw materials: mutton slices.

Ingredients: fish balls, chives, chicken essence, salt, sugar.

Method 1: Put water in a casserole, add an appropriate amount of salt and sugar, and cook the fish balls.

2. Boil hot water in another pot, overheated the mutton slices, the mutton slices are easy to cook, and master the heat.

3. Pick it up and put it in the casserole immediately, add chicken essence and chives.

Question 4: What is good for pregnant women to eat mutton and stew directly in soup, or put some Chinese cabbage in the pregnant women.

Lamb contains protein, fat, carbohydrates, vitamin BL, vitamin B2, niacin, calcium, phosphorus, iron, etc. Its temperament is warm and tasteful, the temperature dissipates cold, dissolves stagnation, strengthens the glands and invigorates qi, warms and replenishes the kidney yang, and has a certain effect on the loss of fatigue and thinness, and the milk is not less.

Pregnant women can drink mutton soup. Because mutton is warm, drinking mutton soup after giving birth can nourish qi and blood, promote blood circulation, and mutton soup is rich in high-quality protein, which is very good for postpartum recovery, but it is best to eat it in moderation, so as not to cause fire. After giving birth, it is best to eat more beans, fish and shrimp, lean meat, vegetables, fruits, etc., which can supplement the nutrients needed by the body to help recovery

Eat mutton during confinement, try to eat stewed mutton, because stewed mutton is easier to digest, if it is other methods, it is difficult to digest, and it will leave sequelae.

Giving birth is a particularly physically demanding thing, after giving birth to a baby, the body will be very weak, what food should we do to replenish the mother's energy? We all know that mutton is rich in nutrients, and mutton has the effect of nourishing qi and blood, which is very suitable for postpartum consumption.

Angelica ginger mutton soup:

Ingredients: 650 grams of mutton, 20 grams of angelica, 20 grams of ginger slices, 6 grams of salt, 15 grams of cooking wine, 3 grams of soy sauce, 5 grams of monosodium glutamate.

Method: 1. Wash the angelica and cut it into slices.

2. Remove the fascia of the mutton, blanch it in a pot of boiling water, wash it with water, and cut it into small pieces.

3. Wash the clay pot, add an appropriate amount of water, put it on the fire, boil it over a strong fire, add angelica slices, mutton pieces, cooking wine, cover the pot, simmer for 3-4 hours, add salt and monosodium glutamate to taste, and it can be eaten.

Lamb stew with yam.

Ingredients: 500 grams of mutton, 150 grams of yam, shredded ginger, shredded green onion, pepper, white wine, salt.

Method: 1. Cut the lamb into slices 4 cm long and cm wide. Wash the green onion and ginger and cut them into sections and pieces respectively, and crush them with a knife.

2. Fry the cumin over low heat, crush it into fine powder, put it in a container with chili powder and mix well with monosodium glutamate.

3. Add cooking wine, salt and water to the mutton, stir well, then put in the green onion and ginger, marinate for 20 minutes to remove the green onion and ginger.

4. Put the wok on the heat, put the oil and cook until it is six mature, put the mutton slices into the pot and slide it away, and take it out when the raw materials have more water and the oil temperature drops. When the oil temperature rises again, take out the mutton slices again, and add yam, coriander, cumin and other seasonings.

Ingredients: 400 grams of mutton, 20 grams of angelica, ginger slices, salt, cooking wine.

Method: 1. Wash the angelica and cut it into slices for later use.

2. Remove the fascia of the mutton, cut it into small pieces and blanch it in boiling water for later use.

3. Put water in the casserole, add angelica slices, mutton, ginger slices, and cooking wine.

4. Bring to a boil over high heat and skim off the foam.

5. Then turn to medium heat and continue to cook until the lamb is completely cooked.

6. Finally, add a little salt to taste.

Today I will share with you the practice of lamb for a month. The boiled mutton soup is very delicious, and it is particularly nutritious and delicious, stew a big pot at a time, and the whole family sits together to eat mutton and drink mutton soup, which tastes amazing!

1. Fortunately, the mutton and beef on our side are not very expensive, beef and mutton are 35-38 yuan per catty, and a pair of mutton skeletons is 40 yuan. I bought 2 catties of mutton, a pair of mutton skeletons, and spent a total of 110 yuan. It is best to ask the owner of the meat seller to help chop the lamb skeleton shorter, otherwise it will not fit in the pot.

After the mutton is bought, it is put into a large basin with the lamb bones. Then pour cold water into the basin and soak the lamb for 2 hours. This is done to pull out the blood in the mutton and mutton bones, so that the boiled mutton soup is more delicious, has no fishy smell, and the boiled soup will not be muddy.

2. After soaking the mutton for 2 hours, pour out the blood water soaked in the basin and wash it twice more. After washing, prepare the mutton soup.

Put all the washed lamb bones and lamb into a large pot, and then pour enough cold water into the pot at once. It is best to add enough water at one time, and do not add water halfway. There is no need to cover the pot here, and boil it on high heat first to force out the blood and water remaining in the mutton.

Prepare a small piece of ginger, cut the ginger in half and crush it with a knife; Prepare a small piece of onion and cut the onion into small slices; Chop some green onion pieces and set aside.

After the pot is boiled over high heat, remove all the blood foam from the pot. The smell of this blood foam is relatively large, and it must be fished out, otherwise it will affect the taste of the soup.

Then add green onions, onion slices and crushed ginger slices to the pot, and then add a dozen peppercorns and stir. Cover and simmer over medium-low heat for 1 and a half hours.

3. After simmering for 1 and a half hours, the mutton in the pot is already very soft and rotten. At this time, don't add salt to the pot first, and then add salt when you eat it last. First, take out the mutton from the pot and let it cool. There are still a lot of bones in the pot, and continue to simmer for another half an hour.

After the lamb has cooled slightly, then cut all the lamb into small pieces or small slices.

Lamb meat with a mixture of fat and lean meat is the most delicious and fragrant.

The mutton soup is boiled, and there are still a lot of mutton bones in the pot, which can be eaten after adding salt and boiling for a few minutes. There is still a lot of meat on the bones, as well as brittle bones, which is very enjoyable to chew.

4. Since the mutton just cut is already cold, take another pot, heat the pot, and pour the mutton soup directly into this pot. Once the pot is boiling, pour the lamb in the bowl and heat it up. Since there was no seasoning in the pot when the mutton soup was boiled just now, now add salt to the pot to taste, add white pepper according to your taste, stir well, turn off the heat and put it in a bowl.

Add some chopped green onions and coriander to the bowl, and when you eat it, you can eat it with two cakes, it is a perfect match.

Our bowl of steaming, fragrant mutton soup is ready. There are no other superfluous seasonings added to the boiled mutton soup from beginning to end, only salt is added at the end, and those who like to add pepper can also do it. Only the mutton soup stewed in this way is delicious, very nutritious and delicious.

Hello, the steps are as follows: ingredients: 400 grams of mutton, 20 grams of angelica, ginger slices, salt, cooking wine.

Method: 1. Wash the angelica and cut it into slices for later use. 2. Remove the fascia of the mutton, cut it into small pieces and blanch it in boiling water for later use.

3. Put water in the casserole, add angelica slices, mutton, ginger slices, and cooking wine. 4. Bring to a boil over high heat and skim off the foam. 5. Then turn to medium heat and continue to cook until the lamb is completely cooked.

6. Finally, add a little salt to taste.

Mutton is rich in protein, higher than the protein in pork and beef, and it is also rich in vitamins needed by the human body, so the nutritional value of mutton is relatively high, but because mutton has a bad taste, most people like to boil mutton into soup to eat.

The preparation of confinement mutton soup is as follows:

The practice of postpartum confinement mutton soup is very family-like.

Ginseng and mutton soup.

Nutritional analysis: The effect of mutton on replenishing qi and blood is very good, and ginseng is a strong anti-milk food. This soup has the effect of replenishing qi and nourishing blood and fixing intake. It can be used to prevent and treat postpartum qi and blood deficiency and other diseases, and breastfeeding mothers are strictly forbidden to eat.

Recipe ingredients: 9 grams of ginseng, 15 grams of seeds, 15 grams of lotus seeds (hearted), 15 grams of Huaishan, 10 grams of jujubes, 500 grams of mutton, appropriate amounts of sesame oil, monosodium glutamate, and refined salt.

Method: 1. Wash the mutton and cut it into small pieces.

2. Put the pot on the fire, add an appropriate amount of water, put in the mutton pieces, ginseng, seeds, lotus seeds, Huaishan, jujubes, boil with a strong fire, and then simmer until the meat is cooked thoroughly, add sesame oil, monosodium glutamate, and refined salt to taste.

Lamb and radish soup.

Preparation: 500 grams of mutton cut into pieces, 500 grams of radish cut into pieces, two grass fruits (peeled), 3 grams of licorice, 5 slices of ginger, and boil the soup in the same pot, add a small amount of salt to taste after the soup is cooked.

Efficacy: It has the effect of tonifying the stomach and strengthening the kidneys and strengthening the yang. It is suitable for symptoms such as physical weakness, back pain, coldness, and loss of appetite after illness.

Lamb stew with goji berries.

Production: 1 kg of mutton, first put it in boiling water and boil it thoroughly, take it out and cut it into small squares, pour it into the hot oil pot with ginger slices and stir-fry, put in cooking wine, then pour it into a casserole, put in 20 grams of wolfberry, 2 kg of clear soup, appropriate amount of chives and salt, and stew it over low heat. Finally, add monosodium glutamate to taste.

Efficacy: It has the effect of strengthening the muscles and nourishing the kidneys. It is suitable for women with irregular menstruation and kidney deficiency. The effect of old age and frailty, vision loss, dizziness and dizziness is also quite good.

Mutton, wheat, ginger porridge.

Preparation: 500 grams of mutton cut into pieces, 60 grams of wheat, 10 grams of ginger, and eaten with porridge, once in the morning and once in the evening, for one month.

Efficacy: It helps Yuanyang, nourishes sperm and blood, replenishes fatigue, and is a good tonic for the weak body after illness, and is most suitable for winter nourishment.

Lamb porridge. Preparation: 100-150 grams of mutton, 100 grams of japonica rice, 3-5 slices of ginger to cook porridge, add an appropriate amount of oil and salt to taste.

Efficacy: It has the effect of replenishing deficiency, benefiting qi and blood, warming the spleen and stomach, dispelling cold and aphrodisiac. It is suitable for weak and thin, soreness and weakness of waist and knees, fear of cold in the waist and back, lack of yang qi in men, impotence in kidneys, irregular menstruation in women, blood deficiency and dysmenorrhea.