Fresh corn mutton soup(qing xian yu mi yang rou tang )

Fresh corn mutton soup

Introduction:

"It's the best season to eat mutton in the cold winter. In winter, the body's Yang hidden in the body, so the body is prone to cold hands and feet, poor blood circulation. According to traditional Chinese medicine, mutton tastes sweet but not greasy, and its nature is warm but not dry. It has the functions of Tonifying the kidney and strengthening yang, removing cold in warmth, warming Qi and blood, and appetizing and invigorating the spleen. Therefore, eating mutton in winter can not only resist wind and cold, but also nourish the body. It's really a good thing to kill two birds with one stone. "

Production steps:

Step 1: prepare the ingredients: mutton (cut the mutton, then boil the water to remove the blood stains, put ginger and wine to boil for two hours, turn off the fire, and pick up the next day to drain the water) corn, radish, carrot and frozen tofu.

Step 2: Chop corn, radish and carrot.

Step 3: bring the water to a boil, then add salt.

Step 4: put corn, radish and carrot into the boiling water and bring to a boil.

Step 5: after cooking for half an hour, put the cooked mutton in and boil it together for half an hour.

Step 6: when all the ingredients are ripe, put some chicken essence to make it fresh.

Step 7: put the cooked soup into a bowl, and drink a bowl of corn mutton soup with fragrance to ensure a deep sleep at night.

Materials required:

Mutton: moderate

Fresh corn: right amount

Radish: right amount

Carrot: right amount

Frozen tofu: right amount

Salt: right amount

Ginger: right amount

Chicken essence: appropriate amount

Wine: moderate

Note: in this soup, be sure to cook the mutton until it is rotten, so that it can keep the original taste of other ingredients when cooking with other ingredients.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Qing Xian Yu Mi Yang Rou Tang