#春节宅家吃什么, win the exquisite prize # lamb stew yam, lamb choose the northern lamb, this time the lamb is fat. Eating it in winter has many advantages for our physical health.
The nutritional value of yam stewed lamb, mutton is to help Yuanyang, replenish sperm and blood, help weak food, has the function of warming up deficiency, appetizing and strengthening the spleen; Yam has the effect of nourishing the spleen and stomach, tonifying the lungs and benefiting the kidneys, and can be used to treat chronic enteritis, lung weakness cough and asthma, diabetes, sperm, enuresis, etc.; Coriander has the effect of eliminating food and aphrodisiac.
The nutritional value of yam lamb stew
Yam has the effect of tonifying the spleen and stomach, replenishing the lungs and benefiting the kidneys. Rich in protein, sugars, vitamins, fats, choline, amylase and other components, but also contains iodine, calcium, iron, phosphorus and other inorganic salts and trace elements that are indispensable to the human body. Lamb chops are warm, often eat lamb chops in winter, not only can increase human body heat, resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digestion, play an anti-aging role.
Yam stewed lamb, lamb, yam and coriander are eaten together, suitable for people with weak stomach, cold limbs, chronic asthma, anemia and lack of yang. Lamb is a food that helps Yuanyang, sperm and blood, and helps fatigue, and has the function of replenishing weakness in warmth, appetizing and strengthening the spleen; Yam has the effect of tonifying the spleen and stomach, tonifying the lungs and kidneys, and can be used to treat chronic enteritis, lung weakness cough and asthma, diabetes, sperm, enuresis and so on.
<h1>Yam lamb stew to prepare</h1>
Ingredients: fresh lamb, fat and lean in half, about two pounds.
Ingredients: about one pound of fresh yam, half a pound of carrots.
Seasoning: white pepper, ginger, 1 green onion, salt, chicken powder, each appropriate amount.
♦ Selection of lamb:
Fatty meat choose lamb rib meat, lean meat choose lamb leg meat. Northern goat meat, peeled and boneless, typical northern lamb, not southern lamb, with bones and skins. The lamb is the most tender in the year, and in October of the lunar calendar, the lamb is the fattest in February and March of the following year. After the sheep is slaughtered, there is a very thick layer of mutton fat in the sheep's stomach, called "waist oil", and it is generally better to use such mutton soup.
♦ Choice of yam:
Yam is chosen with a smooth epidermis and a fluffy yam. Is it Huaishan can be, as long as it is fresh yam. Wash the surface of the soil, peel it with a peeling knife, the yam color is white and juicy. From August to March and April of the fourth year of the lunar calendar, this season is also the season of ripening and harvesting yam, so we can use seasonal yam.
♦ Initial processing of lamb
Fresh fatty lamb, about two pounds, fat and lean in half, cut into large pieces or strips with a knife. (The lamb used here is a net meat with peeling and de-sheep bones)
♦ The initial processing of yams
Fresh yam, first put in clean water, wash the surface of the sediment. Peel off the yam with a peeling knife. Wash it and put it on a board, cut it into pieces of yam the size of mahjong blocks with a knife, and put them in clean water for later. (When washing yam and peeling yam skin, be sure to put it in flowing water, or in a basin filled with clean water, so as not to leave black stains on the surface of the peeled yam, or change color, affecting the aesthetic use of the dish)
<h1>Lamb stew</h1>
(1) Lamb blanching: Add a small amount of water to the wok, boil over high heat, put the cut lamb in boiling water and blanch the water, and then put it in clean water to wash away the stains on the surface.
(2) Wash the wok, add a small amount of cooking oil, heat up and add sliced ginger, green onion, stir-fry in the oil over low heat, then add the lamb after blanching, gently push with a spoon, sauté, and then add a small amount of hot water, turn on the heat to make the water and lamb boil and boil. (Water can just flood the lamb as well)
(3) Add seasoning, white pepper, salt, chicken essence appropriately. After putting in with a spoon to push, the lamb is seasoned and the lamb melted together, continue to boil the water, the soup turns white when add enough warm water or hot water.
(4) Prepare an appropriate casserole, pour the lamb with good taste into the casserole, at this time, fish the yam out of the water, put it into the casserole, boil on high heat, use a spoon to skim off the impurities on the surface of the soup three times, and finally open the medium heat to cover the casserole lid, simmer for about 30 minutes, the soup is thick and white, when the aroma floats out, you can turn off the fire and open the lid, put it into the bowl for use.
<h1>Precautions</h1>
Yam and lamb are stewed together, and the color of the soup is white and white, so we should avoid putting in spices and ingredients that change the color of the soup when we put in the seasoning.
White pepper can effectively remove the smell of lamb, so white pepper must be put.
<h1>Trick method</h1>
When stewing lamb, the method of "simmering" by adding a small amount of water to the wok is adopted, so that the method of stewing lamb broth has two advantages:
The first stewed mutton soup color is more thick white and viscous, the second and most important point, lamb in the wok slightly and onion ginger stir-frying, can effectively remove the lamb itself mutton flavor, increase the unique flavor, for the next step of stew soup laid a good foundation.
<h1>Final conclusion</h1>
Stewed lamb soup, put in yam, both nutritious, stewed soup is thick white and delicious, suitable for all ages. Using lamb from the north to stew, the taste and nutrition will be better. Yam stew lamb is not only thick white soup, but also rich in nutrition, in order to avoid the influence of sugar color, we put seasonings and condiments, when the ingredients should avoid adding color of seasonings and ingredients, the first to ensure the visual beauty, and then the nutritional absorption. Here, the method of simmering soup is used to stew the mutton soup, the soup is thick and white, and it can also remove the fishy smell of the lamb itself.