Aconite mutton soup method, how to make aconite stewed mutton

First you need to put the lamb in the pot, then add a little sugar and chopped green onions, and then boil.

The method of aconite mutton soup, the method of aconite mutton soup is that the father and son and the mutton are chopped and then boiled in the soup.

A pound of lamb. Angelica half small head.

10 grams of white tablets.

Three or two slices of ginger.

1 tablespoon cooking wine.

Method. Wash the lamb after boiling water.

Boil about 2000ml of water in a pot, put the mutton and herbs and ginger together, open the lid, boil the water for about 10 minutes, cover the lid, turn to low heat, add cooking wine, praise for three hours, and season with salt.

The method of mutton soup is to put the mutton in each pot and boil it in water, and after it is cooked, take it out, take it out, tear it into small pieces, and various miscellaneous haggis and other types of soup. Moved together, and the sheep's blood was moved together, and then uh went down to the pot to heat it up. Put all kinds of seasonings on the heavenly soup, and you can put whatever seasoning you like, green onions.

Coriander and vinegar, salt is a must.

Raw material. Preparation of aconite.

25g, 1000g of lamb.

Method. Wash the lamb, cut it into cubes, blanch the blood, and attach the slices.

Add water and cook, later add pepper, green onion, ginger, salt, etc., and cook until the meat is well cooked. Divide into 4 servings. [1] Efficacy.

This recipe is supplemented with lamb to warm the kidneys and yang, pepper and ginger to help warm the yang. It is used for yang deficiency and cold extremities, frequent urination at night, or cold pain in the abdomen and abdomen, and low back pain.

If you use dog meat and slices to cook soup, it has similar functions and uses to this recipe.

This seems to be a good mutton soup, you must have good mutton, and there are good ingredients.

Wash the mutton, cut it into pieces, blanch the blood water, add water with the attached slices, add pepper, green onions, ginger, salt, etc., and cook until the meat is cooked. Divide into 4 servings.

Home-cooked recipes Recipes for strengthening the waist and kidneys Recipes for cold and cold for the limbs Process: Stewed lamb with slices of stewed ingredients:

Ingredients: 500 grams of mutton (fat and lean).

Excipients: 30 grams of aconite.

Seasoning: 5 grams of ginger, 5 grams of salt, 10 grams of cooking wine, 10 grams of green onions, 3 grams of monosodium glutamate, 3 grams of pepper and stewed lamb with slices:

1.Wrap the appendage (aconite) in a gauze bag and tie the mouth.

2.Wash the mutton with water, put it in a pot of boiling water, add ginger and green onion and cook until it breaks red.

3.Remove the mutton and remove the bones, cut it into 3 cm cubes, and then soak it in clean water to remove the blood.

4.The bones are broken, the ginger is loosened, and the green onions are tangled in a ball.

5.Add water to the stew pot, put it on high heat, put the mutton, ginger, green onion, cooking wine, and medicine bag into the soup, first boil over high heat, and then simmer until the mutton is crispy.

6.Add salt, monosodium glutamate and pepper to serve. Food is a restraint.

Aconite: Aconite anti-banxia, melon, white leaf, fritillary; Evil centipede; Parsnip, black bean, licorice, astragalus, ginseng, black leek.

Aconite stewed lamb.

Ingredients: 350 grams of mutton, 15 grams of cooked aconite, 5 grams of ginger, 3 grams of refined salt, 2 grams of monosodium glutamate, 10 grams of ginger, 10 grams of green onion, 3 ml of cooking wine, appropriate amount of pepper.

The practice of aconite pot lamb.

1 Wash the mutton, cut it into pieces, and put it in a pot of boiling water to remove the smell; Cooked aconite washed; Slice the ginger and cut the green onion into sections.

2 Put the mutton, cooked aconite, green onion, ginger slices, and cooking wine into the pot together, add an appropriate amount of water, boil with a fire, then use a simmer for 2 hours, add refined salt, monosodium glutamate, and pepper, and you can eat.

Efficacy: Strengthens the kidneys.

Mutton mainly contains protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin B, vitamin B, niacin, cholesterol, etc. Lamb accounts for about 4% of total meat consumption.

Aconite mutton stew.

Ingredients: 30 grams of aconite, 30 grams of ginger, 6 grams of pepper, 5 grams of monosodium glutamate, 10 grams of salt, 500 grams of mutton, 30 grams of green onions, 10 grams of Shao wine, 2500 ml of soup.

Method 1: Make aconite with gauze bags and tie them tightly; Wash the mutton with water, put it in a pot of boiling water, add 25 grams of ginger and green onion, cook until it is red, remove the mutton, remove the bones, cut it into pieces, and then put it in clean water, soak it to remove the blood; Crack the ginger and cut the green onion into sections.

2. Put mutton, ginger, green onion, pepper, and aconite into the pot, add the soup, put the pot on the fire and boil, and then simmer until the mutton is cooked and rotten, and add salt, monosodium glutamate and other seasonings.

3. Boil the aconite in water for 1 hour before eating to prevent poisoning.

Here's how to make the mutton soup:1. Put the cut mutton in a pot under cold water, and remove it after the surface of the mutton is whitened. Bring the water to a boil, add an appropriate amount of salt, white radish and put it in a pot and cook for three minutes.

2. Put blanched mutton, ginger slices, green onion knots, white radish pieces, cinnamon, dates, rice wine in the pot, add an appropriate amount of water and cook over medium heat. Remove the foam, bring to a boil, turn to low heat and continue to cook for an hour.

3. Clip out the green onion knots, add an appropriate amount of wolfberries and cook for three to five minutes.

Mutton fillet soup, the simplest way, the soup is fresh and tender, appetizing for rice.

Southerners pickle the meat to resist the deterioration brought about by the heat, and the northerners want to pickle the cabbage to deal with the lack of vegetables in winter, one side of the water and soil, the Northeast sauerkraut, to the maximum extent to retain the nutrients of the original vegetables, rich in vitamin C, amino acids, dietary fiber and other nutrients, because the sauerkraut adopts the storage method of the dominant flora of lactic acid bacteria, so it contains a large number of lactic acid bacteria, which has the effect of maintaining the normal physiological function of the gastrointestinal tract. Teach you the practice of a home-cooked dish in the Northeast, sauerkraut and mutton do it together, delicious and simple, the soup is fresh and appetizing, the meat is tender and delicious, appetizing rice, it is particularly popular in the Northeast, and the following is to share the method.

Northeast sauerkraut lamb slices].

Ingredients: 1 2 stalks of Northeast sauerkraut, 250 grams of mutton slices, 1 coriander, appropriate amount of salt, appropriate amount of shrimp skin, 1 section of green onion, 2 slices of ginger, 1 teaspoon of white pepper

Method:1Cut the sauerkraut into thin strips (the sauerkraut is thick, it should be sliced into thin slices, and then cut into shreds), wash it with water, remove it, and hold the water for later use.

2.Prepare the lamb slices, shred the ginger, chop the green onions, and chop the coriander.

3.Add water to a pot and bring to a boil, add minced ginger and shrimp skin, cook for 1-2 minutes, add sauerkraut, cook for 10 minutes, add salt to taste.

4.Blanch the lamb slices until they turn white, bring to a boil and turn off the heat.

5.Add white pepper, stir well, serve, sprinkle with coriander and chopped green onion.

Tips: Use Inner Mongolia mutton slices, which are relatively tender, and change color when boiling, that is, they are cooked, and they don't need to be boiled for too long, and the mutton slices are not tender after cooking for a long time.

1. Ingredients: 90 grams of mutton, 9 grams of angelica, 9 grams of cooked aconite, 9 grams of yam, appropriate amount of green onion, appropriate amount of salt, orange loss.

Second, Zheng Wu imitates, and the practice:

1. Wash the mutton;

2. Then wrap angelica, cooked aconite, and yam in gauze, and put them in a clay pot with mutton;

3. Add an appropriate amount of water to fry the soup until the meat is cooked and rotten;

4. Remove the medicine bag, add a little green onion and salt, and call it a fine taste.

750 lamb, 4 5 grams of cooked aconite, 10 grams of angelica, 10 grams of licorice slices, a pinch of star anise and cinnamon, 2 slices of ginger.

The recipe for Angelica mutton aconite soup is 4 5 grams of cooked aconite, 10 grams of angelica, 10 grams of licorice slices, a little star anise and cinnamon, and 2 slices of ginger.

The method is: wash the lamb and cut it into pieces; Cooked aconite, angelica, licorice flakes, and ginger (peeled) are washed with water respectively, and the ginger is crushed with the back of a knife. Then put the spare ingredients into the clay pot together, add an appropriate amount of water, boil and grind the town, then switch to a slow-fire pot for 3 hours and season for use.

Angelica mutton aconite soup is a traditional medicinal diet, which has the effect of warming and replenishing qi and blood, replenishing deficiency and dispelling cold. It is used for the elderly with weakness and coldness, backache and weak legs, excessive urination at night, frequent urination, susceptibility to colds, wind cold, cough leakage, cough and asthma, and other yang deficiency diseases.

1. Help the sun dispel the cold.

The main effect of aconite ginger mutton soup is to help yang and dispel cold, because aconite, ginger and mutton are the main raw materials of aconite ginger mutton soup, and these three ingredients are all warm or impulsive hot foods, so its main role is to help yang and dispel cold, which is very suitable for people who are weak in physique and afraid of cold.

From the perspective of traditional Chinese medicine, aconite has a spicy, sweet, and hot taste, and has the effects of returning to yang and relieving adversity, replenishing fire and helping yang, and chasing wind, cold, and dampness, and has a good relieving effect on people with symptoms such as death of yang prostration, cold limbs and slight pulse, cold uterine cold, and cold pain in the heart and abdomen.

The ginger has a pungent taste and slightly warm, which has the effect of dissolving the cold, stopping vomiting in warmth, dissolving phlegm and relieving cough, and has a good relieving effect on people with symptoms such as wind chill cold, stomach cold vomiting, cold phlegm cough and so on.

Mutton is also a warm ingredient, and it is rich in nutrients and has a good nourishing effect. Therefore, aconite ginger mutton soup is a hot soup.

21. Don't drink more: Aconite ginger mutton soup is a hot soup, although it has a good effect of dissipating cold, but excessive consumption may lead to strong qi, resulting in symptoms such as fire.

2. People with strong liver fire should not eat: For people with strong liver fire or fire, it is not suitable to eat this kind of hot soup, which may aggravate the fire in the body, thus causing uncomfortable symptoms in the body.

31. Aconite should not be too much: Aconite is a kind of poisonous medicinal material, and its dosage should be very controlled, and its dosage should not exceed 3g if it is used for dietary supplements.

2. Long stewing time: Hu Jufu aconite ginger mutton soup can increase the stewing time as much as possible, and the toxic components in the aconite can be decomposed as much as possible, so as to reduce the toxicity of aconite.

4 Ingredients: 250 grams of mutton, a small amount of aconite, 25 grams of ginger, a little pepper, salt, light soy sauce.

Method: 1. Clean the mutton with water, put it in a pot, and add more than the amount of mutton.

2. Blanch the mutton pants on high heat until the meat is red and take it out, rinse the blood stain on the surface of the mutton with cold water, cut it into small pieces, and set aside.

3. Wash and slice the aconite, put it in a clean gauze bag, tie it, and set it aside.

4. Put the mutton and gauze bag together in the casserole, add water and ginger, and boil the water over high heat.

5. Then cover, turn to low heat and cook until the meat is crispy, and remove the medicine bag.

6. Add an appropriate amount of salt and pepper to taste, add a small amount of light soy sauce to enhance the flavor and fragrance, and it can be removed from the pot.