Can mutton, pork meatballs, and shiitake mushrooms be boiled together

Yes, many hot pots are eaten, and these three foods are incompatible, so they can be cooked together.

1. Eat mutton and red beans together: mutton and red beans are mutually restrictive, and if eaten together, it will cause poisoning. Red beans are sweet, salty and cold, can help water and reduce swelling, facilitate urination, detoxify fever and toxin, and clear milk; Sheep tripe is warm in nature, sweet in taste, and has the effect of strengthening the spleen and stomach, replenishing deficiency and removing damage, astringent sweat and stopping urine, and promoting appetite.

Both have different tastes and effects, so they should not be eaten together.

2. Eat mutton with pumpkin: it is easy to have jaundice and athlete's foot, or feel chest tightness and bloating, and have a feeling of indigestion.

3. Eat mutton with tea: it is easy to cause constipation. Lamb is rich in protein, which reacts with tea to produce something called tannin protein, which causes stool blockage. So after eating mutton hot pot, don't drink tea right away.

4. Eat mutton and vinegar together: vinegar should be matched with cold food, and mutton is hot, so the two should not be mixed. In addition, the sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body, and eating it with mutton will greatly reduce its warming and replenishing effect.

Therefore, when eating mutton hot pot, you should try to avoid dipping vinegar with other foods.

5. Eat mutton and pomelo together: mutton and pomelo are prone to adverse reactions when eaten together, pomelo is a hot fruit, and eating with mutton is easy to help heat and fire.

6. Eat mutton with chili peppers:

Pepper is rich in vitamin C (each gram can contain 198 mg of vitamin C), and the metal ions contained in sheep liver can destroy the vitamin C in it, weakening the nutritional value of pepper. In addition, lamb should not be eaten with other foods rich in vitamin C.

7. Eat mutton and pears together: eating them together will affect the absorption of nutrients.

Ingredients: 600 grams of mutton (fat and lean).

Excipients: 250 grams of tofu, 25 grams of mustard greens, 25 grams of shiitake mushrooms (fresh), 50 grams of vermicelli.

Seasoning: 8 grams of salt, 10 grams of ginger, 10 grams of green onions, 4 grams of sesame oil, 20 grams of cooking wine, 2 grams of pepper, 2 grams of monosodium glutamate, 10 grams of Sichuan pepper, 5 grams of coriander.

1.Wash the lamb and cut it into slices;

2.Tofu cut into small pieces;

3.Cut cabbage (mustard greens) into sections;

4.Chop the coriander;

5.Put the pot on the hot fire, put in the lamb slices, add 1000ml of water and bring to a boil;

6.Skim off the foam, simmer over low heat until the mutton slices are ripe, then add tofu cubes, refined salt, shredded ginger, green onions, cooking wine and pepper water;

7.Simmer until the lamb slices are ripe, sprinkle with monosodium glutamate, minced coriander and pepper, and drizzle with sesame oil.

OK. Main ingredients: 300g of mutton, 200g of pork, 200g of meatballs, 50g of shiitake mushrooms.

The blanching process of the shiitake mushroom stalks:

1. Prepare fresh shiitake mushrooms 2;

2. Separate the mushroom head (pedicle) from the mushroom leaf by hand, and take the mushroom head (pedicle) for later use;

3. Soak the mushroom head (stem) in warm water for 10 minutes to wash off the surface dust;

4. Put an appropriate amount of cold water in the pot, bring to a boil over high heat, and put in the washed mushroom heads (stems), pork, and meatballs;

5. Blanch over high heat for 3 minutes until the mushroom head (pedicle) is cooked (the mushroom head (pedicle) is blanched in advance, which can save the microwave heating time later);

6. Take out the blanched mushroom head (pedicle) and put it on a clean kitchen scouring pad to absorb the surface moisture of the mushroom head (pedicle) (it is easy to absorb the flavor of the mushroom head (pedicle);

Lamb and shiitake mushrooms can be eaten together, and the specific method is as follows:

Ingredients: mutton, shiitake mushrooms, oil, salt, ginger, monosodium glutamate, soy sauce, starch, green pepper, sesame oil, pepper.

1. Prepare the ingredients and soak the dried shiitake mushrooms in hot water for 2 hours to clean them.

2. Cut the soaked shiitake mushrooms into slices.

3. Wash the chili pepper and cut it into pieces, and mince the ginger.

4. Shred the mutton, mix well with starch, soy sauce and pepper, and then add sesame oil to marinate evenly for about 3 minutes.

5. Heat the pan with cold oil, heat the oil for 6 minutes, stir-fry the shredded mutton evenly, change color, and scoop up.

6. Heat the pan again, heat the oil for 7 percent, add the minced ginger and chili pepper to stir-fry the fragrance, and stir-fry the mushrooms evenly.

7. Add salt and stir-fry the mushrooms to remove the water.

8. Add shredded mutton and stir-fry.

9. Add soy sauce and monosodium glutamate and stir-fry evenly. Remove from the pan.

Yes, it can be made into lamb stew with shiitake mushrooms. Specific steps:

Ingredients: 500g of bone-in mutton, 100g of dried shiitake mushrooms

Excipients: 1/2 carrot, 2 teaspoons salt, 50g onion

1. Prepare raw materials.

2. Soak dried shiitake mushrooms in hot water and wash them well.

3. Wash the carrots and cut them into cubes, and dice the onions.

4. Cut the lamb into large pieces.

5. Boil the mutton in a pot under cold water, bring to a boil over high heat, turn to low heat and skim off the blood foam, and it must be skimmed clean.

6. Add diced onion and simmer for 30 minutes.

7. Add shiitake mushrooms and simmer for another 20 minutes.

8. Add the carrots and simmer for about 40 minutes.

9. Simmer until the mutton is cooked through, add salt.

10. Simmer for a few more minutes to cook, and the fragrant mushroom stewed mutton soup is ready.

1.Put cold water in the pot, pour in the cleaned mutton bones and cut mutton, add shredded ginger and two slices of tangerine peel, pour off the blood water after boiling over high heat, and rinse well.

2.Change the pot with clean water, add the mutton bones and bring to a boil, while adding star anise, cinnamon, tangerine peel, green onions, ginger slices, and keep the water boiling in the pot for about 2 hours. Skim off the foam while cooking, and finally remove the star anise, cinnamon and tangerine peel.

3.Pour the whitened and thick soup into a large-capacity casserole, pour in the blanched lamb, and simmer for 3 hours.

4.Melt the yeast in about 20 grams of warm water, add 30 grams of flour and knead the dough, cover with plastic wrap and ferment for 1 hour. Knead the remaining flour and water into a hard, dead dough, cover with plastic wrap and leave for half an hour.

Finally, knead the two doughs evenly until smooth and firm. Then divide it into equal sizes, knead it into a round shape and roll it out with a dough pin to a thickness of about 1 cm. Put it in a pan and bake it without oil for 3-5 minutes.

5.If you see that both sides are slightly yellow, you can take them out.

6.Break the bun into fingertip-sized or soybean-sized pieces and set aside.

7.Blanch the vermicelli and fungus in water.

8.Put the broken steamed buns into a few tablespoons of mutton broth (depending on the bowl) and cook over high heat for 1 minute, sprinkle with salt and pepper.

9.Pour the boiled steamed bun into a large bowl, put vermicelli and fungus on top, slice the mutton, place it on top of the vermicelli, sprinkle with chopped green garlic and coriander, pour in chili sauce according to personal preference, or eat with sweet garlic.

Every time I eat hot pot, I cook and eat it together, and there are no adverse reactions.

Yes, they are incompatible.

Lamb and shiitake mushrooms can be cooked together, and the two are not mutually exclusive.

The lamb and shiitake mushrooms are prepared as follows:

1. Materials. 500 grams of mutton (lean), 300 grams of tofu (south), 75 grams of pickled snow mushrooms, 75 grams of shiitake mushrooms (fresh), 50 grams of vermicelli, 15 grams of coriander, 5 grams of salt, 2 grams of monosodium glutamate, 15 grams of cooking wine, 10 grams of green onions, 5 grams of ginger, 2 grams of Sichuan pepper.

Second, the practice. 1. Cut the lamb into slices;

2. Cut the tofu into slices 4 cm long, 2 cm wide and 1 cm thick;

3. Wash the coriander and cut it into 3 cm long pieces;

4. Wash the clay pot, add the mutton and water, boil over high heat, and skim off the foam;

5. Cook over low heat until four are ripe, put tofu, add refined salt, cooking wine, green onions, ginger slices, pepper water, wait for seven to mature, and then add shiitake mushrooms, vermicelli, and snow mushrooms;

6. Simmer over low heat for another 20 minutes, add monosodium glutamate, sesame oil, and vegetable segments.

Mutton soup with shiitake mushrooms and yam.

Yin deficiency. Qi deficiency.

Diarrhoea. Stomach cold pot winter and autumn claypot rice.

Ingredients. <>

Mutton. 750g

Yam. 750g

Carrot. 2 roots.

Dried shiitake mushrooms. 12 flowers.

Mutton. 750g

Yam. 750g

Carrot. 2 roots.

Dried shiitake mushrooms. 12 flowers.

15 peppercorns.

3 dried chilies.

2 grass fruits. 1/2 teaspoon pepper.

2 tablespoons of cooking wine. 30 wolfberries.

1 green onion. Half a piece of ginger.

Soak the lamb in cold water for 1 hour, changing the water 2-3 times in between. Cut the soaked lamb into small pieces with a knife.

Soak dried shiitake mushrooms in warm water and wash them, and cut them into smaller ones if they are too large.

Slice the ginger and chop the green onion into sections.

Carrot chop hob.

Peel the yam and cut into sections.

Put an appropriate amount of cold water in a wok.

Put the cut lamb in cold water, skim off the foam after boiling, and the smell will be less after a few more skimming.

At this point, boil hot water in an electric pressure cooker. Cook the lamb in the wok for 5 minutes, remove the lamb and put it in an electric pressure cooker where the water has boiled.

In the electric pressure cooker, add ginger slices, green onions, grass fruits, peppercorns, dried chili peppers and cooking wine.

Add yams, shiitake mushrooms, and carrots, and cover with a lid to choose"Make soup"key, then boot, and after 30 minutes it's fine.

After the gas is exhausted, remove the lid and remove the cooked mutton, and put the soaked wolfberries, salt and pepper into the soup.

Scoop out the lamb.

Cut the lamb into small pieces.

Pour the sliced lamb into the electric pressure cooker, cover and simmer for a while to let it absorb the flavor.

Let's drink it hot, and I also served it with a white bun made by myself.

My husband likes to put green garlic in the mutton soup, hehe, each has its own taste.

Yes, let's take a look at the fact that shiitake mushrooms should not be eaten with those foods.

Shiitake mushrooms, also known as mushrooms, mushrooms, incense letters, mushrooms, shiitake mushrooms, and mushrooms, are the fruiting bodies of the fungus of the family Orientaceae. Shiitake mushroom is the world's second large[1] edible mushroom, and it is also one of China's specialties, known as "mountain treasure" among the people. It is a fungus that grows on wood.

The taste is delicious, the aroma is refreshing, and the nutrition is rich. Shiitake mushrooms are rich in vitamin B complex, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet taste, and flat nature. Indications: loss of appetite, lack of energy, and fatigue.

Fear. Shiitake mushroom + quail meat, quail eggs - dark spots on the face.

Shiitake mushroom + river crab - easy to cause stone symptoms. Shiitake mushrooms contain vitamin D, and river crabs are also rich in vitamin D, and eating the two together will make the vitamin D content in the human body too high, resulting in an increase in calcium, and long-term consumption is easy to cause stone symptoms.

Shiitake mushroom + tomato - destroys carotenoids and reduces nutritional value. Shiitake mushrooms are rich in biochemicals, and eating them with tomatoes containing carotenoids will destroy the carotenoids contained in tomatoes and reduce their nutritional value.

Suitable. Shiitake mushroom + papaya - Papaya contains papain and lipase, which has the effect of lowering blood pressure and fat when eaten with shiitake mushrooms.

Shiitake mushroom + tofu - strengthen the spleen and stomach, increase appetite.

Shiitake mushroom + barley - rich in nutrition, phlegm and qi.

Shiitake mushroom contains an anti-tumor component with a molecular weight of 1 million--- lentinan polysaccharide, contains ingredients that reduce blood lipids--- is too raw shiitake, derivatives of lentinan adenine and adenine, shiitake mushroom also contains antiviral components--- inducers of interferon--- double-stranded ribonucleic acid, and is one of the rare health foods. Shiitake mushrooms are very high in unsaturated fatty acids, and also contain a large amount of ergosterol and mycosterol that can be converted into vitamin D, which has a good effect on enhancing disease resistance and preventing colds and **.

In the above content, we should also introduce in detail that shiitake mushrooms cannot be eaten with those foods, among which we found that they do not actually contain mutton, so we can eat mutton and shiitake mushrooms at the same time when eating hot pot. It's just that you must pay attention to those that can't be eaten with shiitake mushrooms, and don't hurt your body by eating them by mistake.

Lamb stew with shiitake mushrooms can be eaten together, but the taste is not so delicious. It is generally stewed lamb with radish.

Of course, it can be stewed together, although this way of eating is rare, but it may also suit the taste of some people after it is pure.

Shiitake mushrooms and mutton are eaten together, which is okay, and it seems to taste good.

Teach you how to make pork meatballs smooth and tender.

1.Soak the fungus in water.

2.Pork is minced in a food processor (or chopped with a knife).

3.Peel the ginger and garlic and puree them together with the shiitake mushrooms and soaked fungus.

4.Stir well in the meat filling, knock 1 egg into the meat filling, and add the steamed fish soy sauce, salt and pepper, and fish sauce.

5.Add 50g of flour and stir well.

6.After the oil is heated, change to medium heat, rub the appropriate amount of oil with a spoon, scoop the meat filling in a round shape and put it in the pot.

7.Fry until golden brown on the surface and remove.

8.And so on and so forth. Until it's all blown up.