Mutton stewed with vegetables(dong ji shi liao bu pin duo shu wei yang rou )

Mutton stewed with vegetables

Introduction:

"Warming and tonifying spleen and stomach" is used to treat nausea, emaciation and chills caused by deficiency cold of spleen and stomach. Warming and tonifying the liver and kidney is used to treat waist and knee pain, impotence and other diseases caused by kidney yang deficiency. Buxue Wenjing is used for abdominal cold pain caused by postpartum blood deficiency and menstrual cold. Protecting gastric mucosa mutton can protect the gastric wall, increase the secretion of digestive enzymes and help digestion. Traditional Chinese medicine believes that mutton also has the function of Tonifying the kidney and strengthening yang, which is suitable for men to eat frequently. The whole body of sheep is precious. Mutton is an excellent food therapy and health care products. Mutton, blood, bone, liver, milk, gall and so on can be used for the treatment of a variety of diseases, with high medicinal value. The mutton is beneficial to blood, liver and eyes. It has a good effect on postpartum anemia, tuberculosis, night blindness, cataract and glaucoma. Compared with milk, goat's milk is rich in fat and protein. It is one of the ideal foods for patients with kidney disease, and it is also a natural tonic for those with body deficiency

Production steps:

Step 1: 1. Materials: 750 g mutton, 150 g cauliflower, 1 tomato seasoning: 1 caokuo, 5 cardamom, 1 cinnamon, 1 prickly ash, right amount of blended oil, right amount of cooking wine, right amount of soy sauce, right amount of oil consumption, right amount of five spice powder, right amount of salt, right amount of chicken essence

Step 2: wash and cut the materials for standby.

Step 3: boil water and pour vinegar. When the water boils, pour in the boiled water of the cut mutton and set aside.

Step 4: start the pot, pour in the spices and saute them.

Step 5: pour in the mutton and stir fry.

Step 6: pour in the cooking wine.

Step 7: pour in the soy sauce.

Step 8: pour in oyster sauce, stir fry, add a little soup, turn low heat and simmer for 40 minutes.

Step 9: add cauliflower and tomato and stir fry.

Step 10: pour in the salted chicken essence.

Step 11: pour in the five spice powder, stir fry, and then out of the pot.

Step 12: finished product.

Materials required:

Mutton: 750g

Cinnamon: 1

Cauliflower: 150g

Tomato: 1

Caokuo: 1

Cardamom: 5

Zanthoxylum bungeanum: right amount

Blend oil: right amount

Salt: moderate

Cooking wine: moderate

Old style: moderate

Oyster sauce: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Note: cooking wine and five spices are indispensable to remove the smell of mutton. Five spices can be put according to your preference. Mutton has a lot of smell, there are the following tips to get rid of smell: Method 1: put the radish and mutton into the pot together, take out the radish half an hour later, such as putting a few orange peel is better. Method 2: put 5 grams of mung beans into 1 kg mutton, boil for 10 minutes, then pour out the water and mung beans together. Method 3: wash and punch two or three walnuts with shell, put them in the same pot with mutton. Method 4: add 200 grams of cut sugarcane into 1 kg mutton. Method 5: after boiling water, 1 kg mutton and 50 g vinegar are taken out after boiling.

Production difficulty: ordinary

Process: simmer

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Dong Ji Shi Liao Bu Pin Duo Shu Wei Yang Rou