Mutton and Chinese Cabbage(yang rou da bai cai )

Mutton and Chinese Cabbage

Introduction:

"Mutton is one of the main edible meats in our country, and it is also a good tonic in winter. Mutton is tender, delicious and rich in nutrition. According to the analysis, every 100 grams of mutton contains 13.3 grams of protein, 34.6 grams of fat, 0.7 grams of carbohydrates, 11 mg of calcium, 129 mg of phosphorus, 2.0 mg of iron, as well as vitamin B, vitamin A, nicotinic acid, etc. Mutton can be made into many delicious dishes with unique and mellow flavor. Instant boiled mutton, roasted and fried mutton kebabs, fried mutton with scallion, etc. are delicious food for all ages. Mutton is hot and sweet, which is suitable for tonic and tonic in winter. Traditional Chinese medicine believes that it can help Yuanyang, tonify essence and blood, treat lung deficiency and strain. It is a kind of tonic and strong medicine. "Materia Medica from the new" said that it can "fill the deficiency of labor, yiqili, zhuangyangdao, appetizer Jianli.". Li Gao of the Jin Dynasty said: "the tangible things of mutton can supplement the Qi of tangible muscles. Therefore, it is said that the weak can be removed from the weak. Ginseng and mutton. Ginseng tonic, mutton tonic. The flavor of mutton is the same as that of mutton, which can nourish the blood deficiency, and the Yin is longer when the Yang is covered. Mutton is hot and should be eaten in winter. Chinese cabbage 1. Chinese cabbage is rich in crude fiber, which can not only moisten the intestines and promote detoxification, but also stimulate gastrointestinal peristalsis, promote stool excretion and help digestion (digestion of food). It has a good effect on the prevention of colorectal cancer. 2. The air is very dry in autumn and winter, and the cold wind does great harm to people's skin. Cabbage is rich in vitamin C, vitamin E, eat cabbage, can play a very good skin care and beauty effect. Chinese cabbage is suitable for everyone. It is more suitable for people with chronic constipation, cold, lung heat, cough, throat inflammation, abdominal distension and fever. "

Production steps:

Step 1: wash the mutton with belt bone.

Step 2: blanch for 5 minutes, remove and rinse.

Step 3: blanch for 5 minutes, remove and rinse.

Step 4: wash Chinese cabbage, cut into large pieces and set aside.

Step 5: heat the oil in the pan, put down the Chinese cabbage and stir fry until wilted.

Step 6: heat the oil in the pan, stir fry the mutton until the water is dry.

Step 7: put cooking wine to remove fishiness.

Step 8: put a large bowl of water, put down ginger, cinnamon, star anise, pepper, sugar, soy sauce, high heat to boil, low heat for 50 minutes.

Step 9: add salt and dry over high fire.

Step 10: put Chinese cabbage into mutton.

Step 11: cook the cabbage over high heat

Step 12: add salt, chicken essence, garlic and other seasonings.

Materials required:

Mutton: 800g (with belt bone)

Chinese cabbage: 600g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Old style: moderate

Ginger: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Pepper: right amount

Chicken essence: appropriate amount

Note: if suffering from acute inflammation, exogenous fever, fever, skin sores, boils and other diseases, should avoid eating mutton. For those who are healthy, thirsty, and have constipation, they should also eat less mutton to avoid damaging the body fluid due to heat.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Yang Rou Da Bai Cai