Red lamb

By VicentaLakin

Red lamb
During each spring festival, the weather in the north is colder. The warmness of the lamb, which is often eaten in winter, not only increases the body ' s heat and resistance to cold, but also increases the digestive enzymes, protects the stomach wall, repairs the gastric mucous membranes, helps to digest the spleen, and acts against ageing. The nutritional value and fitness function of red lamb as a fine food is self-evident. According to this draft, "sheep meat, sexual odour, gas, warmness, retortment, accommodation, accommodation, accommodation, accommodation, accommodation, accommodation, accommodation, accommodation, and accommodation, and a strange effect on cold and heat attacks, cold and heat imbalances, weakness of limbs and weakness after delivery". So traditional Chinese medicine has the same theory of "persons and lambs." As they say, "The medicine is less than the food," which is why red sheep make all their food a long time. Make this red lamb with a pressure pan, save time, be particularly quick

Recipe Recommendations

  • mutton 500 grams
  • carrots 1 piece
  • potatoes of 3
  • green onions 1 piece
  • rock sugar 10 grams
  • soy sauce 15 ml
  • soy sauce 10 ml
  • yellow wine 20 ml
  • edible oil 15 ml
  • cinnamon 1 block
  • geranyl 2 tablets
  • octagonal one
  • chili of 2
  • boiling water appropriate amount
  • cumin appropriate amount

Steps for Red lamb

  • Make Red lamb step 0
    1
    Prepare food: 500 grams of lamb, 3 potatoes and 1 carrot
  • Make Red lamb step 1
    2
    (b) Preparation of spices: one onion, 15 ml of raw, 10 ml of old, 20 ml of yellow wine, one piece of cinnamon, one at eight o'clock, two slices of vanilla, two pieces of pepper and 10 grams of ice cream
  • Make Red lamb step 2
    3
    Onions, ginger slices
  • Make Red lamb step 3
    4
    Carrots and potatoes cut into rollers
  • Make Red lamb step 4
    5
    (b) Clean-up of lamb and small slices
  • Make Red lamb step 5
    6
    (a) Put lamb into the pot, add cold water, put a piece of ginger, two onions and 10 ml of yellow wine, boil it (with a lid on) and continue to boil it for two minutes and wash it clean up
  • Make Red lamb step 6
    7
    (b) The hot boiler heats about 15 ml of edible oil, aroma onions and ginger chips
  • Make Red lamb step 7
    8
    And then it's pouring into the lamb poaching
  • Make Red lamb step 8
    9
    (b) 15 ml for the additional, 10 ml for the old and 15 ml for the yellow
  • Make Red lamb step 9
    10
    (b) Step 9 materials are all poured into the pressure pan
  • Make Red lamb step 10
    11
    Adding 10 grams of glucose, 2 loafs, 1 cinnamon, 1 corner, 2 dry peppers and pouring about 200 grams of water into the pressure pot, choosing the “frown and lamb red” function
  • Make Red lamb step 11
    12
    After exhausting the pressure pot, open the hood and pour into carrots and potatoes, and the pressure pot selects the "open-cover juice" function
  • Make Red lamb step 12
    13
    When the pressure pot is over, the onion leaves and zeal are added, and the mix is even enough for food

    • Red lamb Make Tips

    1. The warmness of the lamb, which is often eaten in winter, not only increases the body ' s heat and resistance to cold, but also increases digestive enzymes, protects the stomach wall, repairs the gastric mucous membranes and helps to digest the spleen and acts as an anti-age response; 2. The abundance of the lamb ' s nutrients is of great benefit to tuberculosis, bronchitis, asthma, anaemia, post-partum haemorrhage, abdominal pain, abdominal fright, malnutrition, soft waist knee acid, early acupuncture and all cold conditions; it has the moderate effect of renal acupuncture and decomposition and is suitable for men to eat regularly。

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