How wonderful it is to have a hot and spicy hot pot on a cold winter day! When it comes to hot pot, lamb is an indispensable ingredient. The Chinese people have a habit of eating lamb. Traditional Chinese medicine believes that lamb is sweet and warm in nature, and has effects such as nourishing and strengthening the body, warming the body to resist cold, strengthening the physique, and prolonging life. However, not everyone's physical constitution is suitable for eating lamb, so it is important to pay attention to cooking and consumption methods. Below, we will introduce in detail the various ways to eat lamb.
Lamb and Oatmeal Porridge
Lamb Nourishing Porridge
You need 250 grams of fresh lamb (cleaned and chopped), 30 grams of hawthorn, and 25 grams of Chinese yam. Add an appropriate amount of water and simmer the lamb over low heat until it is tender. Remove the hawthorn, add 300 grams of glutinous rice, and simmer into a porridge over low heat. Divide into 6 servings, one in the morning and one at night. This product is suitable for those with insufficient middle qi, with symptoms such as fatigue, listlessness, shortness of breath, reluctance to speak, loss of appetite, pale tongue with white coating, weak and thin pulse, as well as patients with chronic gastritis, peptic ulcers, gastric prolapse, and uterine prolapse.
Lamb Strengthening the Spleen Porridge
You need 250 grams of fresh lamb (cleaned and chopped), 200 grams of rice, and 30 grams of Job's tears. Add an appropriate amount of water and simmer for 2 hours to make a porridge. Then add an appropriate amount of salt, ginger, pepper, and peanut oil for seasoning. Divide into three servings for morning, noon, and night. This product is suitable for those with a cold spleen and stomach, with symptoms such as poor appetite, abdominal bloating, fatigue and weakness, loose stools, vomiting and hiccups, pale tongue coating, floating and rapid pulse, as well as patients with gastric and duodenal ulcers and chronic colitis.
Lamb Cold-Resistant Porridge
300 grams of fresh lamb (cleaned and chopped), 150 grams of rice, 50 grams of ginger, and 10 grams of pepper. Add an appropriate amount of water, bring to a boil over high heat, then simmer for 3 hours over low heat. Eat once in the morning and once at night. This product is suitable for those with deficient qi and blood cold, with symptoms such as aversion to cold and cold limbs, dizziness and blurred vision, pale or sallow complexion, palpitations and insomnia, pale and tender tongue, and weak and thin pulse.
Lamb Stewed with White Radish
Clear Stewed Lamb and Radish Soup
500 grams of white radish, 250 grams of lamb, and an appropriate amount of ginger, cooking wine, and salt. Wash and cut the white radish and lamb into pieces. Place an appropriate amount of water in a pot, add the lamb, and after the water boils, remove the lamb after 5-6 minutes. Discard the water, add fresh water, bring to a boil again, then add the lamb, ginger, cooking wine, and salt. Stew until the lamb is six-tender, then add the white radish and cook until done. This dish replenishes qi and deficiency, warms the middle jiao and lower jiao. It is more suitable for those with soreness in the lower back and knees, drowsiness and fatigue, kidney deficiency and impotence, and a cold spleen and stomach.
Lamb Yuping Soup
500 grams of fresh lamb (cleaned and sliced), 30 grams of Astragalus root, 30 grams of Codonopsis root, and 15 grams of Saposhnikovia root. Add water and simmer over low heat until the lamb is tender. Then add an appropriate amount of ginger, scallion, yellow wine, pepper, and salt. Eat the meat and drink the soup, divided into 3 servings, once a day. This product is suitable for those with unstable lung defense, with symptoms such as pale complexion, spontaneous sweating and aversion to wind, fatigue and listlessness, pale tongue with white coating, and weak pulse, as well as those who are prone to colds, coughs, and asthma.
Lamb Blood-Nourishing Soup
300 grams of fresh lamb (cleaned and sliced), 25 grams of Angelica sinensis, 15 grams of safflower, 15 grams of white peony root, and 25 grams of prepared rehmannia root. Add an appropriate amount of water and simmer for 2-3 hours over low heat. Then add an appropriate amount of scallion, cooking wine, and salt for consumption. Once a day for 3-5 consecutive days. This product is suitable for those with blood deficiency and blood stasis, with symptoms such as sallow and dark complexion, palpitations and insomnia, irregular menstruation, prolonged menstrual bleeding, postpartum blood deficiency, numbness in the hands and feet, pale tongue, and weak and thin pulse.
The above are various ways to cook lamb. On this cold winter, we might as well make some lamb nourishing foods ourselves to help us easily get through the winter!
Oatmeal
Scorch lamb radish soup