Mutton with garlic and vermicelli(qing suan fen si yang rou )

Mutton with garlic and vermicelli

Introduction:

"Mutton is a common food on people's table in northern China in winter, and it is often eaten for about seven months every year. As the saying goes: "delicious food should be matched with beautiful utensils, and medical treatment is not as good as dietotherapy". Mutton is warm in nature, tonifying qi and Yin, tonifying deficiency in warmth, and invigorating the stomach. It is called warm tonic for tonifying Yuanyang and blood Qi in compendium of Materia Medica. Warm is tonic for human body. For example, the elderly are afraid of cold in winter, and they will feel warm when they eat mutton. This is recorded in Treatise on Febrile Diseases by Zhang qiongzhi and qianjinshu of Tang Dynasty. It can be seen that mutton is the best food for tonic in winter. "

Production steps:

Step 1: prepare the cooked mutton, < br > wash the garlic and cut into sections.
Soak the vermicelli in boiling water.

Step 2: put the vermicelli into the pot, add appropriate amount of water to boil.

Step 3: put in the mutton.

Step 4: add soy sauce, cooking wine and cook until the vermicelli are cooked.

Step 5: add garlic and stir well.

Step 6: add salt and chicken essence to taste.

Materials required:

Mutton: 250g (cooked)

Fans: 60g

Garlic: 80g

Oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Old style: moderate

Note: mutton is hot and should be eaten in winter. If suffering from acute inflammation, exogenous fever, fever, skin sores, boils and other diseases, should avoid eating mutton. If you are healthy, thirsty, and have a secret stool, you should also eat less mutton to avoid heat injury

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Suan Fen Si Yang Rou