Yam mutton soup(shan yao yang rou tang )

Yam mutton soup

Introduction:

"Yam and mutton soup has the effect of Tonifying the three Zang organs at the same time. Mutton itself has a good warming and tonifying effect, and can remove cold, so it is a tonic prescription for deficiency cold syndrome. In the cold winter, some people will feel chilly, especially the people with deficiency of body Yang. They feel the cold is unbearable. Everyone wants to eat some warm tonic medicated food. Here, I suggest that we should take a small way to supplement Yang Qi bit by bit, with stable effect and less side effects of getting angry and dry heat. Other patients, such as chronic bronchitis, bronchial asthma, allergic rhinitis and habitual diabetes, are all weak in lung qi. They should not only take warm tonics in winter, but also take tonics in summer. Here to introduce a tonic prescription for deficiency cold syndrome: yam mutton soup. This soup has the effect of tonifying three Zang organs, which is suitable for deficiency cold syndrome patients. There are two most important herbs in this medicated diet: yam and mutton. The main effect of Chinese yam is to tonify the lung, spleen and kidney with one medicine. It is also useful for excessive urination and obstructed urination caused by insufficiency of kidney qi, spleen and stomach diseases caused by insufficiency of Spleen Qi, and asthma and chronic bronchitis related to lung. To put it simply, one medicine can tonify the three Zang organs. Meanwhile, mutton itself has a good warming and tonifying effect and can remove cold Qi, so most Yang Qi is insufficient After taking it for a period of time, the people with cold inside will find that they not only have strong cold resistance, but also improve their spirit and energy. They are not so easy to get tired, and their faces will get better. (excerpt from China Journal of traditional Chinese Medicine)

Production steps:

Step 1: raw material drawing.

Step 2: slice the carrot, cut the scallion into sections, and break the ginger.

Step 3: soak yam slices in clean water.

Step 4: wash and chop mutton.

Step 5: blanch in boiling water (add cooking wine and ginger slices to remove the smell).

Step 6: remove the foam.

Step 7: put mutton into pressure cooker, add appropriate amount of water, ginger and scallion.

Step 8: press with pressure cooker for 30 minutes.

Step 9: after venting, open the pressure cooker, add yam and carrot, press for another 10 minutes, then add salt and pepper.

Step 10: drink nourishing soup while it's hot.

Materials required:

Mutton: 700

Yam: 300

Carrot: 2

Salt: right amount

Pepper: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Note: features: original soup, good tonic.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Shan Yao Yang Rou Tang