Mutton is hot and sweet, which is suitable for tonic and yang in winter. Motherland medicine believes that it can help Yuan Yang, replenish blood and blood, treat lung deficiency, and benefit strain. It is a nourishing and strengthening medicine. According to "Materia Medica Xinxin", it can "replenish deficiency labor, increase strength, strengthen yang, and stimulate appetite and strengthen strength." Li Gao of the Jin Dynasty said: "The tangible thing of mutton can replenish the qi of the tangible muscles. Therefore, supplements can eliminate the weak. Ginseng and mutton. Ginseng nourishes qi, mutton nourishes shape. Those with the same flavor as mutton will replenish blood deficiency. If the yang grows, the yin grows."
Therapeutic effects of mutton:
Mutton is sweet and warm in nature, and enters the spleen, stomach, kidney and heart meridians;
Warming and nourishing the spleen and stomach is used to treat nausea, emaciation, and fear of cold caused by deficiency of the spleen and stomach;
Warming and nourishing the liver and kidney, used to treat soreness, cold pain, impotence and other diseases caused by kidney deficiency;
Invigorate blood and warm meridians. It is used for abdominal cold and pain caused by postpartum blood deficiency and cold meridians.
Ancient China medicine believed that mutton was a good product for helping Yuanyang, replenishing essence and blood, treating lung deficiency, benefiting strain, and warming the middle stomach. It was an excellent warming, nourishing and strengthening agent.
Because mutton is warm in nature, eating it alone can easily get angry. Eating it with cold vegetables and radishes can effectively relieve the heat of mutton.
Tips: Mutton is hot and should be eaten in winter. If you suffer from acute inflammation, exogenous fever, recovering from fever, skin sores, furils and other diseases, you should avoid eating mutton. If you are usually strong, thirsty and fond of drinking, or constipation, you should also eat less mutton to avoid aiding heat and damaging your body.
Lamb chop and radish soup
By LoyalDenesik
Recipe Recommendations
- white radish 500 grams
- green garlic 50 grams
- wolfberry appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- cinnamon appropriate amount
- red dates appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Lamb chop and radish soup
1
Prepare all the lamb chops and remove them from the refrigerator and defrost them.
2
Peel the radish, wash it and cut it into slices for later use.
3
Wash the lamb chops, blanch them with boiling water, and remove them.
4
Take the casserole, add appropriate amount of water, and put down the lamb chops.
5
Add ginger, red dates, cinnamon, onion knots, and a piece of radish.
6
Add appropriate amount of cooking wine, bring to a boil over high heat, and reduce heat for 20 minutes.
7
Skim off the foam.
8
Remove the radish pieces and simmer on low heat for another 40 minutes.
9
Put down the radish, bring to a boil over high heat, and reduce the heat for 20 minutes.
10
Remove the onion knots and skim off some of the oil slick.
11
Add some salt.
12
Add appropriate amount of pepper and wolfberry.
13
Add appropriate amount of chicken essence and sprinkle with minced green garlic.