Mutton is warm in nature, replenishing qi and nourishing yin, warming the middle and replenishing deficiency, and stimulating appetite and strengthening strength. In the Compendium of Materia Medica, it is called a warm tonic that nourishes Yuan Yang and Qi. Warmth is warming for the human body. For example, the elderly are more afraid of cold in winter, and they will feel warm when eating some mutton at the right time.
Mutton is the best food for people to supplement in winter. Sheep are naturally cold-resistant and are mainly produced in colder plateau areas in our country, such as Qinghai, Xizang, and Inner Mongolia. Among them, the sheep breeds in Inner Mongolia are the best. The temperature difference between day and night in Inner Mongolia is large; the water and grass are lush, which is especially suitable for the growth of sheep. Most of the people here are nomadic people with unstable lives, but each of them has strong bodies. They can still ride their horses and whip their whips to graze cattle and sheep in the severe cold of more than minus 30 degrees. The strength and cold tolerance of their bodies are inseparable from the diet structure of eating mutton all year round.
The meat of mutton is delicate and easy to digest. Eating more mutton can only improve your physical fitness and improve your ability to fight diseases. There will be no other side effects, so now people often say: "If you want to live a long life, eat mutton often."
Usually every winter, I would often stew some chicken soup and the like to nourish it. This time I bought half of the mutton spine stew soup and drank it every day to warm my body and replenish calcium, making it the best of both worlds.
Brushing vermicelli with mutton bone soup
Recipe Recommendations
- mutton spine 500 grams
- Longkou vermicelli a small roll of
- salt appropriate amount
- pepper appropriate amount
- garlic sprouts appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- balsamic vinegar appropriate amount
- salty and fresh
- stewed
- an hour
- senior
Steps for Brushing vermicelli with mutton bone soup
1
Prepare the sheep spine.
2
Place the pan on fire, add water to boil, and add washed sheep spine nag water to remove blood foam.
3
Remove the mud water and set aside.
4
Add boiling water to another pot, add sheep bones, ginger slices, and spring onions, and boil over high heat, turn to medium heat and simmer for more than half an hour.
5
Simmer until the soup is thick and white.
6
Wash the garlic sprouts, chop them into dices, and place them in a bowl.
7
Add the right amount of salt.
8
Put Longkou vermicelli in the mutton bone soup pot and blanch until cooked.
9
Put the fished vermicelli into a bowl, then add the pepper.
10
Then add the sheep bone soup. Add balsamic vinegar when eating.Brushing vermicelli with mutton bone soup Make Tips
Don't boil the vermicelli for too long to avoid being hot and sticky.