Xinjiang cuisine
CaroleTremblay
Black in the five colors enters the kidneys. Eating black food often in winter has a good nourishing effect on the kidneys. For example: black beans, black sesame seeds, walnuts, black rice, black fungus, etc. Mutton is warm in nature and enters the spleen and kidneys. It has the effects of replenishing deficiency and fatigue, dispelling cold, replenishing qi and blood, and assisting Yuanyang. Using black beans with mutton soup is very suitable for drinking in winter. <br />Dongzhen Pot is a magical soup suitable for anyone. There are many magical places. This soup is mainly made of mutton, cistanche, and kidney beans. The color of the finished product is black and looks bad, but it tastes extremely delicious and has a strong aroma. Not only could you not taste the mutton smell or the medicinal taste of medicinal materials, but it was very fresh and fragrant. After the entrance, you will definitely have endless memories. However, this is also the place for great nourishment. This soup not only strengthens the spleen, nourishes the kidney and nourishes blood, but also has the effects of strengthening muscles and bones, blackening hair and black hair, beautifying and nourishing the face.
BartCollier
Ingredients: ketchup,chicken essence,salt,green pepper,tomato,beef,flour,ginger,red pepper,diced green onion,garlic slices,cumin
BufordD'Amore
"Hand-grabbed mutton" has a history in our country for thousands of years. It used to be a good delicacy for nomadic people. "Hand-grabbed mutton" is most famous in my country's Inner Mongolia, Northwest China, and Qinghai-Tibet areas. It is also a big dish for friends from ethnic minorities and is very popular among Muslim friends. <br />"Hand-grabbed mutton" has its own special ingredients and practices in various places. Although there are slight differences in taste, the main practices are generally the same, except for slight differences in the use of condiments. <br />In the past, making "hand-grabbed mutton" was generally stewed with a casserole similar to a large urn. Later, in some places, large aluminum pots were used, but iron pots were never used because iron pots would oxidize some medicinal ingredients., and thus lose their due nutritional value, which is similar to boiling Chinese herbal medicine. Sand pots must be used. <br />The making of "hand-grabbed mutton" is very particular. Generally, ingredients must be poured into the soup according to the seasons. In winter, some regional specialties, such as tonics such as "wolfberry", should be put in the stewed mutton soup. In the spring and autumn seasons, Astragalus membranaceus and tangerine peel should be put in the soup, which can remove dryness and reduce the calories of the mutton, so as to achieve the warming effect. It does not taste as much as the calories in winter. In ethnic minority areas,"hand-grabbed mutton" is also eaten in summer, but relatively less. "Sheep" usually choose lamb meat. Generally, it is stewed with the whole rib in the waist of the sheep. The meat should be fat and lean to taste delicious. The rib of the sheep should not exceed the thickness of the tip of the little finger. Cook the mutton and dip it in the seasoning and eat it. <br />The one I made today is a "hand-grabbed mutton" in the spring and summer season. I put a small piece of astragalus and tangerine peel in the soup. I won't feel angry when eating it in this season. Based on summarizing the practices in the northwest, I made simple improvements in the use of condiments. It is also relatively easy to make and is most suitable for family production. Since there are no large-size casseroles and aluminum pots at home, I used a stainless steel pot instead for the time being. After preparing it, I had to switch it from the pot to the container immediately. It should not be stored in the stainless steel pot for too long to prevent the raw materials used in it. Oxidation. The specific practices are as follows;
