The practice of horseshoe sugarcane lamb soup, the benefits of lamb pot horseshoe sugarcane

Material. 3 sections of sugarcane, several water chestnuts, 1 pound of mutton, first few slices of angelica, ginger, salt, pepper.

Make. 1. Split the sugarcane into small pieces for later use, and cut the horseshoe clean and cut in half for later use.

2. Cut the mutton into pieces, boil it in boiling water, remove it and rinse it with water.

3. Put cold water in the pot, pour in the mutton, add ginger and angelica slices, and put it into the pot with all the ingredients to boil. Bring to a boil over high heat.

4. Pour in the chopped sugar cane and halved horseshoe and simmer over low heat 5. Simmer until the lamb is soft (about 3 hours).

6. Finally, add a little salt and pepper and remove from the pot.

Mutton can be warm to dissipate cold, sweat and relieve the surface; Sugarcane quenches thirst, especially stomach heat.

The effect is particularly good, because it can nourish stomach yin, it can increase gastric juice, and can make the stomach very comfortable. In addition, adding sugarcane and mutton to cook together has an added benefit, that is, it has the effect of removing the fat, killing multiple birds with one stone. Angelica sinensis is added to mutton soup to warm and replenish blood, regulate menstruation and dispel cold; Horseshoe can clear heat and moisten the lungs, generate jin and eliminate stagnation, soothe the liver and eyes, and promote qi and circulation.

The taste is crisp and greasy, and the effect is more significant when combined with stewed soup.

It is the first one of summer, the focus of food supplement is to strengthen the spleen and kidneys, regulate blood, excessive warm food can drive away the cold and warm the stomach, mutton is a good choice. Theoretically, the big cold should be the coldest time of the year, but look at the temperature is enough to ten or twenty degrees, so the mutton soup to be introduced to everyone today is equipped with bamboo cane and water chestnut, which can well neutralize the dryness, and make the soup taste sweet and not greasy.

Method:1Wash the mutton and cut it into pieces, and scoop it up in boiling water;

2.Wash the bamboo cane and cut it into sections, and wash the star anise;

3.Peel and wash the horseshoe, cutting each in half;

4.Boil the clean water in the clay pot, put in all the materials, bring to a boil, turn to medium-low heat and boil for two hours, add salt to taste.

Results: Warm and replenish qi and blood, replenish but not dry.

Gastronomy College.

Bamboo cane. Bamboo cane is a kind of green and yellow skin color, sweet and cool in nature, has the effect of clearing heat, and the freshly squeezed cane juice sold on the street is this kind. Western medicine says that it is cold and should not eat more, especially for people with weak constitution, but after boiling, the juice is squeezed, and it becomes a thing that nourishes qi and nourishes the spleen, which is really strange.

When squeezing cane juice, it can also be accompanied by seed juice, which has a richer taste and stronger effect on moistening the heat, or squeezing juice together with raw juice, which can stop pulmonary fever and cough, and is infected by urinary fragments, commonly known as red urine also has curative effects. Bamboo cane boiled water is also a very good cold drink, especially popular in Guangdong, often with grass roots, Hu and horseshoe, can prevent influenza, dampness and poison, because carrots clear heat, bamboo cane, grass roots water dampness, and with horseshoe, can enhance personal metabolism, according to the development of bacteria and viruses, it is also very suitable for children's eye feces and impetuousness.

If there is a change, add some pork bones or lean meat to the bamboo cane carrot and horseshoe water, which is a pot of beautiful soup, or with water snake, clear and nourishing.

Another great use of bamboo cane in food is to stew mutton, which can relieve the taste and dryness of mutton, and increase the sweetness.

Pretty soup and heartwater. Mildew, that is, the cane meat is soft and tender, reddish-brown, and the sugarcane that smells of wine is not eaten in time, and it simply causes mold poisoning after ingestion.

Mutton is warm and easy to fire, and boiling sugarcane and mutton together can neutralize the dryness of mutton.

This is because, according to traditional Chinese medicine, sugarcane has a sweet taste, cold nature, and returns to the lungs and stomach meridians, and has the effects of clearing heat and detoxifying, quenching thirst, relieving vomiting in the stomach, and nourishing yin and moistening dryness. With the addition of sugar cane, the mutton soup is warm but not dry. Therefore, the lamb stew with sugarcane is warm and not hot.

Mutton is bitter and sugar cane is sweet, and when the two are put together, the bitterness of mutton can be synthesized and the taste of the soup is sweeter.

Bamboo cane and water chestnut are added to the mutton soup, which can well neutralize the dryness, and make the soup sweet and not greasy.

Method:1Wash the mutton and cut it into pieces, and scoop it up in boiling water;

2.Wash the bamboo cane and cut it into sections, and wash the star anise;

3.Peel and wash the horseshoe, cut each in half;

4.Boil the water in the clay pot, add all the ingredients, bring to a boil, turn to medium-low heat and simmer for two hours, add salt to taste.

Efficacy: Warm and replenish qi and blood, replenish but not dry.

Bamboo cane: Bamboo cane is a kind of sugarcane, the skin color is green and yellow, the taste is sweet and cool, it has the effect of clearing heat, and the freshly squeezed cane juice sold on the street is this kind. However, traditional Chinese medicine says that it is cold and should not be eaten more, especially for people with weak and cold constitutions, but after boiling, the juice is squeezed, and it becomes a thing that nourishes qi and nourishes the spleen, which is very magical.

Cuisine and efficacy: private cuisine, impotence** recipes, yang tonifying recipes, waist and kidney strengthening recipes, limb chills and cold recipes.

Mutton is a great tonic food, warm, and it is easy to get angry if you eat too much, but the horseshoe is cold, if you stew the horseshoe with mutton, it just plays a comprehensive role!

And mutton is very rich in protein, eating mutton in winter can increase people's physical resistance, cold resistance, can also lower blood pressure, horseshoe can reduce the fire of mutton, and horseshoe is rich in carbohydrates, both eat together, balanced nutrition and not easy to get on fire, is a very good delicacy!

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of suitable size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling over high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step 12Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made in Kunbo casserole, the mutton is very flavorful, although it is soft and rotten, it is not the kind of softness that is pressed out of the pressure cooker, and the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method 2: Food raw materials.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method 3: Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.

Ingredients: 50 grams of sugarcane, 70 grams of corn, 300 grams of mutton, 50 grams of carrots, 60 grams of white radish, 2 grams of salt, 10 grams of ginger.

The method is as follows: 1. Slice the ginger.

2. Put mutton and ginger slices in the milk pot, add 500ml of water, and blanch over high heat for 13 minutes.

3. After blanching, the mutton is removed with a sieve and rinsed with water.

4. Cut corn and sugarcane into small pieces, and cut radish and carrot into small pieces.

5. Put mutton, corn, sugarcane, white radish, carrot in the casserole, and then add 800ml of water.

6. Cover the casserole and simmer over medium heat for 60 minutes.

7. After simmering, open the lid and pour in salt, stir well, cover the casserole, and continue to simmer for 20 minutes.

Summary. 1.Heat the pot and add rapeseed oil, add 5 slices of ginger and stir-fry until fragrant, fry the mutton for about 5 minutes to remove the blood, then put 2 tablespoons of white wine and continue to stir-fry for a few minutes.

2.After boiling warm water, the foam is released, the foam water is poured out, and the mutton is washed with water and put into the saucepan.

3.Sugarcane is scraped clean with a cleaning ball or knife and cut into small pieces, corn is washed and cut into small pieces or slices, horseshoe peeled, ginger sliced, all put into a stew pot, turn to low heat and simmer for about an hour after boiling.

4.Prepare the white radish at the time of stewing, wash the white radish and scrape off the skin (I have practiced hanging off the skin is more delicious), cut into small pieces, put the radish after the mutton stews for an hour, and continue to stew for about half an hour after putting the white radish.

5.The fragrant and sweet mutton soup is ready, put a little salt and eat it!

Chestnut white radish sugar cane mutton soup.

1.Heat the pot and add rapeseed oil, add 5 slices of ginger and stir-fry until fragrant, fry the mutton for about 5 minutes to remove the blood, then put 2 tablespoons of white wine and continue to stir-fry for a few minutes.

2.After boiling warm water, the foam is released, the foam water is poured out, and the mutton is washed with water and put into the saucepan.

3.Sugarcane is scraped clean with a cleaning ball or a knife, and then cut into small pieces of oak, corn is washed and cut into small pieces or slices, water chestnuts are peeled, ginger is sliced, all are put into a stew pot, and the high wax is boiled over high heat and then turned to low heat and simmered for about an hour.

4.Prepare the white radish at the time of stewing, wash the white radish and scrape off the skin (I have really practiced it to hang up the skin is more delicious), cut into small pieces, stew the mutton for an hour and then put the seeping sock radish, and continue to stew for about half an hour after lifting the radish before putting the white.

5.The fragrant and sweet mutton soup is ready, put a little salt and eat it!

Ingredients list: 750g mutton, 4 water chestnuts, 1 section of sugarcane, appropriate amount of ginger, appropriate amount of salt, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, 1 sharp pepper, appropriate amount of vegetable oil, 1 green garlic sprout.

Cooking steps: 1. Wash the mutton.

2. Cut the lamb into cubes.

3. Wash the potatoes or peppers, star anise and other ingredients; Slice the ginger, mince the green garlic sprouts, slice the water chestnut, sugar cane and pepper and set aside.

4. Blanch the mutton.

5. Remove and rinse with water.

6. Heat the oil in the pot, add ginger slices, garlic, Sichuan pepper, star anise, and pepper and stir-fry until fragrant.

7. Pour in the mutton and stir-fry for a few moments, add cooking wine and continue to fry the water vapor, add water and bring to a boil.

8. Add salt, horseshoe and sugarcane and pour it into the electric pressure cooker, press the pig's trotter button.

9. After cooking, put the minced garlic and chicken essence out of the pot.

Material.

Sugarcane A small root, cut into small pieces.

Lamb half a catty, cut into cubes.

3 green chili peppers, cut into hobs.

Half a yam and cut with a hob.

Half a carrot, cut with a hob.

Half an onion, sliced.

Soy sauce to taste.

Method

1. Add a few star anise to sugarcane and mutton in advance, and then praise it with a tile bell for 3 hours, the soup is clear, sweet, and very delicious without adding salt.

2. When the mutton is rotten, the sugarcane and mutton will be waterlogged.

3. Heat the oil pan, stir-fry the green and spicy first, and set aside.

4. With the remaining oil, continue to fry the onion, then put the yam carrot and stir-fry together.

5. Pour the sugarcane and mutton into the pot, add soy sauce, and mutton broth, and cover the noodles.

6. Bring to a boil over high heat and simmer over medium heat.

7. Roughly 20-30 minutes, the soup should not be completely drained, after the sugarcane is boiled, it is a bit like the feeling of water chestnut, chew it, the cane juice is sweet and fresh, very special, and the mutton is needless to say how delicious it is!

Efficacy

1. Lamb and sugarcane soup. Efficacy: Strengthen the spleen and invigorate the body, invigorate qi and replenish deficiency.

2. Sugarcane: Shengjin quenches thirst, removes stomach heat, nourishes stomach yin, increases gastric juice, neutralizes medicinal properties, detoxifies 3, mutton: nourishes essence and qi, cures fatigue, replenishes lung and kidney qi, nourishes heart and lungs, detoxifies fever and toxin, and moistens **.

4. Nutritional principle: sugarcane can remove the heat of mutton, so that mutton becomes a flat supplement. Mutton is added to sugar cane, which can be eaten by people of all physiques, and sugar cane can remove the smell of mutton. But the soup kids don't seem to like it. As for us, we drink soup and chew sugar cane.