Huangqi mutton soup(huang qi yang rou tang )

Huangqi mutton soup

Introduction:

After the peach blossom bloomed, the "cold in spring" came quietly. Fortunately, I didn't clean all my spring clothes. I left two of them for a few days. When it's warm and cold, it's the most difficult to stop. There are always some uncomfortable and powerless symptoms, which are like the symptoms of a quick cold. Strength is not enough, complexion is not good, it seems that we must regulate our body. And invigorating qi and nourishing blood, the most convenient and effective is Huangqi mutton soup. Astragalus membranaceus is mainly used for tonifying deficiency. It is often used for the symptoms of long-term body failure, weak speech and weak pulse. Some people are easy to catch a cold when the weather changes. Traditional Chinese medicine calls it "the surface is not solid". We can use Astragalus membranaceus to strengthen the surface. Taking Astragalus membranaceus often can avoid common cold. Mutton, according to the compendium of Materia Medica, can "warm in deficiency, tonify in Qi, appetizer and fitness, kidney qi, gallbladder and eyesight, treat deficiency, cold, five pains and seven injuries". Huangqi mutton soup is actually very suitable for winter, but it should be eaten less and carefully in summer. At this time, in the northeast region, it is especially cold in spring, and the temperature is still very low, so it is feasible to eat it. Even in the legend of Zhen Huan, doctor Wen said that stewing mutton with Dong'e donkey hide gelatin is the most nourishing. It's just that the price of genuine donkey hide gelatin is too high, while Astragalus is of high quality and low price. With casserole to simmer, sincerity and heart are in the soup. In addition, jujube and wolfberry are good for people's health. I heard that there is a soup shop in the city that has made an appointment three hours in advance. But after looking at the menu, I found that the cheapest one is 891. Of course, the number of this one is also very small. Although the store is sincere, how can it be as economical as its own stew? After a casserole of Huangqi mutton soup, there is a sweet smell of jujube after adding red jujube. It is delicious enough to add a little salt. And mutton after a long time slow stew, soft rotten not firewood, fat part is the entrance that is not greasy fertilizer. Stew on a pot can be divided into several days to eat, each heat can be. After drinking for four days, I feel that my strength is really strong, and the uncomfortable symptoms of catching a cold have been alleviated. This soup is really nutritious and healthy. Let's stew it, sisters

Production steps:

Step 1: cut the mutton into cubes and rinse.

Step 2: put the mutton into the pot and add some cold water.

Step 3: add cooking wine, bring to a boil, cook over low heat for about 5 minutes, remove and skim the foam with warm water.

Step 4: prepare Astragalus membranaceus and cut it into small pieces.

Step 5: add some cold water into the casserole and cook until the water boils.

Step 6: put in the mutton.

Step 7: add Astragalus.

Step 8: add ginger slices.

Step 9: skim the foam.

Step 10: cover and simmer for 2 hours.

Step 11: open the lid, add the dates and cook for about 25 minutes.

Step 12: add Lycium barbarum, add salt, stir well and let stand for a while, then you can eat.

Materials required:

Mutton: 500g

Jujube: 60g

Astragalus: 20g

Wolfberry: 10g

Salt: right amount

Ginger: 8g

Note: 1, the first time boiled mutton water is dirty, do not eat, pour out. 2. The cooking time can be adjusted according to the size of jujube. 3. In the last step, let it stand for a while to soften the pickled wolfberry, taste better and make the soup not too hot. 4. This soup should be regarded as medicated diet, so it's best to consult TCM doctors first to see if they are suitable for taking it according to their own constitution.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Huang Qi Yang Rou Tang