Stewed mutton with mushrooms(mo gu dun yang rou )

Stewed mutton with mushrooms

Introduction:

"Category: Gansu cuisine Buxu Yangsheng recipe Buxue recipe winter Health recipe craft: casserole taste: salty food: breakfast | Chinese food | dinner taste: Mushroom crisp and tender, mutton crisp and rotten."

Production steps:

Step 1: rinse the mutton with water, remove the bone, cut it into 3.3cm square pieces, put it into boiling water, take it out, and rinse it with water twice. Wash mushrooms with stems and roots and cut into diamond shaped pieces. All kinds of condiments are packed in gauze bags.

Step 2: put the casserole on the medium heat, add the oil and heat it to 60% heat, add the broth to boil, then add the mutton, cooking wine and seasoning bag, move the casserole on the low heat and stew until it is seven years old. When it is mature, put in the mushroom and stew until it is crisp. Take out the seasoning bag.

Step 3: wash the garlic and coriander and cut them into pieces. When the mutton comes out of the pot, put the soup into a concave plate, sprinkle coriander and garlic sprouts, drop a little sesame oil and serve.

Materials required:

Lamb loin: 1000g

Fresh mushroom: 200g

Garlic: 20g

Tsaoko: 5g

Vegetable oil: 50g

Coriander: 20g

Fennel: 5g

Zanthoxylum: 3 G

Ginger: 5g

Ginger: 10g

Scallion: 10g

Salt: 8g

Sesame oil: 10g

Cooking wine: 30g

Note: Production tips: high fire boil, low fire slow, to juice thick, crisp and tender mushrooms, mutton crisp, do not thicken. Nutrition analysis: 1. Mutton is warm and often eaten in winter, which can not only increase the body's heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, and play an anti-aging role; 2. Mutton is rich in nutrition, which has effects on pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and chills, malnutrition, and waist pain It has the functions of tonifying kidney and strengthening yang, tonifying deficiency and warming the middle. It is suitable for men to eat frequently. Dietotherapy: sweet taste, hot nature, into the spleen, stomach, kidney, heart meridian; warming spleen and stomach, for the treatment of nausea, emaciation, chills and other diseases caused by deficiency cold of spleen and stomach; warming liver and kidney, for the treatment of waist and knee pain caused by kidney yang deficiency, impotence and other diseases; tonifying blood and warming meridian, for abdominal cold pain caused by postpartum blood deficiency cold. According to ancient Chinese medicine, mutton is a good medicine for invigorating yang, tonifying essence and blood, treating lung deficiency and strain.

Production difficulty: unknown

Process: casserole

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Mo Gu Dun Yang Rou