Roasted lamb chops with carrots

Mutton, as we all know, is very nutritious and is most suitable for eating in winter. But what are the specific benefits?

1. Mutton is warm in nature. Eating mutton often in winter can not only increase human body calories and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion in the spleen and stomach, and play an anti-aging role;

2. Mutton is rich in nutrients and is very beneficial to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body weakness and fear of cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all deficiency-cold diseases; It has the intermediate effects of tonifying kidney, strengthening yang, and replenishing deficiency and warming.

Ancient China medicine believed that mutton was a good product for helping Yuanyang, replenishing blood and essence, treating lung deficiency, and benefiting strain. It was an excellent warming and strengthening agent.

Li Shizhen said in "Compendium of Materia Medica":"Mutton can warm the middle and nourish the deficiency, replenish the middle and replenish qi, appease and keep fit, nourish kidney qi, nourish gallbladder and improve eyesight, treat deficiency, fatigue and cold, and five overwork and seven injuries."

Carrots are sweet and calm in nature. They have the effects of strengthening the spleen and regulating the stomach, replenishing the liver and improving eyesight, clearing heat and toxic materials, strengthening the yang and kidney, penetrating rash, lowering qi and relieving cough.

The saying that "Eating radishes in winter competes with ginseng, and health care is among them" can be seen that eating radishes in winter is very beneficial to the human body. Carrots are eaten raw to nourish the blood, and eaten cooked to nourish the body. Stewing it with the lamb chops is nourishing and makes the soup of the lamb chops delicious and sweet, without any fishy smell at all. The mutton is soft and suitable, and the carrots melt immediately in the mouth. It is really sweet and delicious!! Everyone may wish to try this practice and be sure to praise it!

Recipe Recommendations

lamb chops 700 grams
carrots art. 2
garlic appropriate amount
Jiang appropriate amount
octagonal appropriate amount
salt appropriate amount
soy sauce appropriate amount
water appropriate amount
soy sauce appropriate amount

salty and sweet
burn
an hour
ordinary

Steps for Roasted lamb chops with carrots

After buying the mutton chops, they soaked them in water for a long time, and blood came out.

Peel and wash the carrots.

Wash garlic, ginger and star anise separately.

Cut carrots into slices and slice ginger.

Chop the lamb chops into small pieces. (At the meat stall, I have already asked the boss to chop up the bones and cut them into small pieces yourself.)

Heat the oil in the pan, pour in the mutton chops and stir fry until fragrant.

Stir fry until the mutton chops change color, add ginger slices, garlic, and star anise and continue to stir.

Transfer appropriate amount of salt, soy sauce, soy sauce, and water.

Pour into a pressure cooker, turn to medium and low heat and press for 15 minutes.

Lamb chops pressed 8 times. (In fact, it's almost ripe, but the mutton chops are constantly biting.)

Pour in the carrot pieces, stir evenly with chopsticks, put them into a pressure cooker and press until there is a sound, turn to medium to medium heat for 15 minutes, and then vent.