[Sexual flavor] Sweet, warm and non-toxic.
[Channel Returning] Enter the spleen and kidney.
[Efficacy] Tonify deficiency and fatigue, dispel cold, warm and replenish qi and blood; nourish kidney qi, replenish body decline, appetizing and strengthening strength; nourish pregnant women, clear breast and treat belt, help Yuanyang, and enrich blood essence.
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, fear of cold and other symptoms caused by deficiency of the spleen and stomach. Warming and nourishing the liver and kidney are used to treat soreness and cold pain in the waist and knees caused by kidney deficiency. The twelfth lunar month of the cold winter is the best season for eating mutton. In winter, the human body's yang qi is hidden in the body, so the body is prone to cold hands and feet and poor circulation of qi and blood. According to traditional Chinese medicine, mutton tastes sweet but not greasy, and is warm but not dry. It has the effects of tonifying kidney and strengthening yang, warming the middle and dispelling cold, warming qi and blood, and stimulating appetite and strengthening the spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body. It is really a good thing to kill two birds with one stone.
Angelica mutton soup, mutton warms the middle to nourish the deficiency, angelica nourishes the blood, relieves the pain, and ginger warms the middle to nourish the stomach. It is used for deficiency of the spleen and stomach, acute abdominal pain, hypochondriac pain, or deficiency of qi and blood. After a long time of stewing, the mutton is crispy and the soup is delicious. Drink a bowl in winter to strengthen your body to remove the cold and warm your stomach!
Angelica mutton soup
Recipe Recommendations
- mutton 1000 grams
- Angelica 1 tablet
- ginger 3 tablets
- radish one
- salt 1 teaspoon
- chicken essence 1 teaspoon
- salty and fresh
- burn
- several hours
- simple
Steps for Angelica mutton soup
1
Chop the mutton into pieces and wash it.
2
Wash the radish and cut it into hob pieces.
3
Add half of the radish to the mutton, bring water to boil and blanch.
4
Blanch the mutton and wash the blood foam.
5
Blanch the remaining radishes with water.
6
Add water to the processed mutton, boil the blanched radish, angelica, and ginger.
7
Reduce the heat to simmer until the meat is crispy, add salt, and season with chicken essence.
8
Finally, just sprinkle some garlic leaves.
9
The mutton soup is ready to cool off and keep warm.Angelica mutton soup Make Tips
Precautions for eating mutton: It should not be eaten for people with symptoms such as fever, toothache, sores on the tongue, cough and yellow phlegm; it should not be eaten during liver disease, hypertension, acute enteritis or other infectious diseases and during fever; it should be used with caution if there is external disease and fever. Patients with hot summer days or fever should eat it carefully; patients with edema, bone steaming, malaria, exogenous diseases and all febrile diseases should refrain from it. Red wine and mutton are contraindicated to be eaten together and will cause chemical reactions after consumption.