Lamb Radish Warming Winter Food
As the saying goes, "Lawn to eat lamb, a warm winter." Warm mutton is a good food for cold warming. If radishes are added, the nourishing effect will be better. Among them, white radish and carrots are the most suitable for the dish with mutton.
Lamb in the "Compendium of Materia Medica," is known as "Yuan Yang Yang Yi Qi" good supplement. In the fall and winter season, eating lamb can dispel cold and warm heart and stomach. The mutton also has the effect of replenishing qi and blood, nourishing the liver, and improving blood circulation. Eating it often increases the appearance of color and moisturizes the skin.
The reason why mutton and white radish are a perfect match is mainly because it can not only solve the problem of easy to get mutton on fire, but more importantly, it can complement each other. Because the white radish is sweet and cool, it has the effect of cooling, detoxification, and removing heat. At the same time, its rich mustard oil and dietary fiber can promote digestion and accelerate gastrointestinal motility. Lamb is not digestible. People with poor stomach should be accompanied by white radish. In addition, white radish is rich in vitamin C, eat regularly to keep the skin delicate and ruddy, prevent skin aging.
Lamb with carrots is also a golden partner, the effect is to focus on Liver and eyesight. Carrots contain a large amount of beta-carotene, which is converted into vitamin A in the human body and can protect eyesight and prevent dry eyes. Beta-carotene can only be absorbed by the body if it is dissolved in oil. Cooking carrots with mutton will increase the body's absorption of beta carotene.
In the autumn, it is done with carrots and mutton, which are both warm and make up. The required raw materials are: 500 grams of radish, 250 grams of lamb, vegetable oil, cooking wine, soy sauce, salt, sugar amount, onions, ginger a little. Practices: 1. Wash the lamb and radish and dice them separately. 2. Put the oil into the pan, add 70% sugar to the oil, stir it until the sugar bubbling with a spatula and stir it until the meat is evenly colored, put the soy sauce, and put the scallion, ginger . 3. Put the lid on the pot for 5 minutes and put it in hot water. After the stew is opened with the fire, put the wine and change it to simmer. 4. When the meat is six mature, turn the radish into the pot, add salt, and stew the meat and radish stew.
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