During winter, the temperature is relatively low and the chill is biting. Many people's health can be affected by their body's resistance, so the first thing we should do in this season is to nourish ourselves, increasing the breakdown of substances like sugar, fat, and protein in the body to produce more energy to withstand the cold winter. Yam and mutton soup is a popular choice for many in winter. Yam and mutton soup has the effects of nourishing the lungs, kidneys, and spleen. Let's introduce it in detail below:
Yam and Mutton Soup
Dish Name: Yam and Mutton Soup
Ingredients: 2 lamb leg bones, 1 jin (500g) of fresh mutton, 4 liang (200g) or half a jin (250g) of yam.
Seasonings: Salt, cooking wine, pepper powder, fresh ginger, and white scallion to taste.
Method: Rinse the lamb leg bones and cut them in half. Blanch them in boiling water for a moment, then remove and rinse for later use. Rinse the 1 jin (500g) of fresh mutton, cut it into two large pieces, blanch them thoroughly in boiling water, remove, rinse with cold water, and drain. Peel and wash the yam, cut it into chunks or slightly thick slices, and soak in cold water for later. Fill a pot with water, add the lamb leg bones, fresh ginger slices, and sections of white scallion. Bring to a high boil, add some cooking wine, skim off the foam, and simmer over medium heat for 30 minutes. Then add the large pieces of mutton. Bring back to a high boil, skim off all the foam, reduce to a low simmer and cook until the mutton is tender. Turn off the heat, remove the mutton and lamb leg bones, and take out the ginger and scallion pieces from the pot. Once the mutton has cooled, cut it into thick slices or small pieces. Add them back to the prepared lamb broth. Remove the yam from the cold water, drain it, and add it to the pot as well. Bring to a high boil, add salt and pepper to taste, then reduce to a low simmer and cook until the yam is soft and tender.
Dish Name: Yam and Mutton Porridge
200 grams of fresh yam, 150 grams of mutton, and 150 grams of japonica rice. First, peel the yam and cut it into small pieces. Remove the sinews from the mutton and cut it into cubes, set aside. Cook the japonica rice in a pot with water. When the rice begins to soften, add the mutton. After boiling for ten minutes, add the yam. Cook until the porridge is thick and the mutton is fragrant. Alternatively, you can add seasonings to taste. This porridge is beneficial for warming the qi and yang, nourishing yin and blood, strengthening the spleen and kidneys, and tonifying the origin to resist aging. It can be used as a dietary therapy for deficiency in both the spleen and kidneys, and is especially suitable for children and the elderly who are weak and deficient.
The above are various ways to cook yam and mutton. In fact, they are very simple. So, we might as well try making them in our daily lives. Believe it, with these, this winter won't feel so cold anymore!
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