Ingredients
Half a catty of cooked mutton, 2 carrots, half a catty of frozen tofu, a garlic sprout, peanut oil, green onions, garlic, ginger, salt, and thirteen spices.
Method
1. Cut the cooked lamb into slices. Carrots and frozen tofu are cut into diamond-shaped slices respectively. Lamb and tofu slices are better than carrots.
2. Put the pot on the fire, put the oil, after the oil is hot, put in the pot with chopped green onions, ginger slices and garlic slices, and after the fragrance is boiled, add mutton, carrots, frozen tofu and an appropriate amount of water. The surface of the water is covered with ingredients.
3. Simmer over medium heat, and turn off the heat when the soup is almost dry. Add salt, thirteen spices and chopped garlic sprouts and mix well.
4. Eat out of the pot.
Tips:
1. The mutton is cut too thinly, and it is not enjoyable to eat. Drink wine in large bowls and eat meat in large chunks. The frozen tofu is cut too thinly and it is difficult to absorb too much of the mutton broth.
2. I don't know if you have noticed that this home-cooked food does not put soy sauce and balsamic vinegar. The reason why I didn't put soy sauce is that the mutton is very fresh and I don't need soy sauce to help. The reason for not putting balsamic vinegar is because lamb is a hot ingredient, and balsamic vinegar is suitable for pairing with cold ingredients. The combination of the two will not only weaken the therapeutic effect of the two, but also produce harmful substances. The "Compendium of Materia Medica" said: Eating mutton with vinegar hurts people's hearts.
3. Carrots and mutton can be called a pair of golden boys and girls. Roasting lamb with carrots is the most common way to cook lamb. The sweetness of the carrot can mask the smell of the mutton; The carotene and vitamins in carrots are fat-soluble, and they are not easily absorbed when eaten raw, so it is best to work with meat.
4. Compared with pork and beef, the best of mutton is all the way to the dust, in our place, cooked mutton has already exceeded 100, and it is estimated that it will soon be the same as Moutai, becoming a luxury that ordinary people can only sigh at. The reason why mutton ** has been rising all the way is that in addition to the cost factor, the shortage of supply is also a very important reason. Scarcity is expensive! Who makes it delicious! Compared with pork and beef, mutton meat is more delicate, with very low fat and cholesterol content, and has a particularly good warming effect, making it the most popular meat ingredient in winter.
5. Mutton can warm the spleen and stomach, warm the liver and kidneys, nourish blood and warm menstruation, protect the gastric mucosa, nourish the liver and brighten the eyes, and increase the ability to resist high temperature and disease. Lamb is not only suitable for eating in winter, but also in summer. Eating mutton in summer can remove moisture, avoid cold, warm the stomach, and protect the stomach and intestines. In some places, the festival is popular, which begins on the first day of the traditional lunar calendar and ends at the end of the year, and lasts for a month. A bowl of soup for the sheep, no need for a miracle doctor to prescribe medicine. Of course, eating mutton in summer varies from person to person, and people with a hot constitution should not eat more of this in summer.
*From the food view: