Sheep's tail has a lot of nutrients, such as collagen and protein, for improving skin aging and warm spleen and stomach is very good, and in the winter to eat lamb sheep tail can warm up and supplement the kidneys, can improve our cold resistance and treat the symptoms of kidney deficiency, suitable for male friends to eat. For the efficacy and function of sheep's tail, we can understand the content introduced in this article and learn how to make it.
Nutritional value of sheep's tail
Sheep's tail is rich in colloidal matter, which can replenish collagen for the human body.
Efficacy and function of sheep's tail
Sheep's tail taste sweet, warm, into the spleen, stomach, kidney, heart meridian, with the role of warm spleen and stomach, liver and kidney, can withstand the wind and cold, but also can supplement the body, for the general cold cough, chronic tracheitis, cold asthma, kidney impotence, abdominal cold pain, body weakness and fear of cold, waist and knee soreness, yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and all other deficiencies have therapeutic and tonic effects, the most suitable for winter consumption.
Fat sheep tail cover quilt
Ingredients: 1700 g lamb tail, 500 g potatoes, 1 dough cake (diameter 25 cm). 5 grams of coriander, 2 grams of salt, 2 grams of chicken powder, 1 gram of monosodium glutamate, 5 grams of oyster sauce, 10 grams of Korean spicy sauce, 1 kilogram of broth, 5 grams of green onion and ginger, 1 thirteen spices, 8 grams of cooking wine, 50 grams of salad oil.
method:
1: Chop the lamb's tail into 10 cm pieces and put it in boiling water until it is broken and set aside.
2: Heat the pot until it is 70% hot, add the green onion and ginger, and then pour the cooking wine, Korean hot sauce, thirteen spices, broth and sheep's tail into the pot.
3: Heat over low heat for 10 minutes, add salt, chicken powder, monosodium glutamate and oyster sauce to taste. Remove the dough and change the knife.
4: Collect the juice of the lamb tail potatoes in the pot, put the hot pan out of the pot, surround the dough cake that has been changed to the knife around the sheep tail potatoes, and sprinkle the coriander segments.
Comments: Fat sheep tail cover belongs to Mongolian cuisine, the main ingredient is sheep tail, the taste is fragrant.
Sheep's tail health pot
Ingredients: appropriate amount of sheep's tail, appropriate amount of pork belly, appropriate amount of balls, appropriate amount of yam, appropriate amount of carrots, appropriate amount of green onion and ginger, appropriate amount of coriander, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of black pepper
1: Blanch the sheep's tail and pork, peel and cut the carrot yam into pieces, and change the green onion and ginger to a knife.
2: Wash the blanched meat. (The meat used in the soup needs to be fully blanched, and the blanched water original soup is decided whether to retain it according to the situation, and if it is retained, it needs to filter out the foam.) ）
3, put all the ingredients in the pressure cooker, add water, (if you like, you can put a few peppercorns and half an octagon) Pots and pans for soup, choose according to your own situation, sand pot, pressure cooker, electric pressure cooker can be.
4, start the soup pot program, after the end of the soup is good, seasoning when eating.
5: Remove the boiled yam and carrots, add the original soup, add salt to taste, and put them into the wall breaker.
6. Start the soup program. The food has changed magically, completely.
7: Divide into small bowls and grind with black pepper.
8, the meat in the soup pot can be eaten directly with the favorite sauce, which is also very delicious.
Comments: The post-processing of food can change the state of food, which is very interesting, and it is also very suitable for the elderly and children to eat, after the wall breaking machine has been beaten, the taste is good, and it is easy to digest and absorb.
Fried sheep's tail
Ingredients: 3 pounds of lamb tail bone, a piece of ginger, half an onion, a spoonful of Pixian bean paste, 5 slices of fragrant leaves, 2 slices of tangerine peel, an appropriate amount of nutmeg, an appropriate amount of grass and fruit, an appropriate amount of cinnamon, an appropriate amount of cumin, an appropriate amount of cloves, an appropriate amount of grass curd, a moderate amount of galangal, a moderate amount of peppercorns, two spoons of dark soy sauce, two spoons of oyster sauce, two spoons of light soy sauce
1: Wash the tail bone, soak in water for 2 hours, bring to a boil over high heat, skim off the blood foam and fish it out.
2: A small amount of bottom oil in the pot, Pixian bean paste stir-fried fragrant red oil.
3: Sauté ginger slices and shredded onion until fragrant.
4: Pour boiling water.
5: Add the lamb tail bone, bring to a boil over high heat, add spices and pour oyster sauce into the soy sauce, simmer for 2 hours.
6, an appropriate amount of salt seasoning, stewed red oil full, overflowing aroma.
7, prepare some vegetables, flour and other things, you can eat a fragrant hot pot.
Comments: Golden color, sweet but not greasy taste, soft and crispy skin. Winter tonic, very good.
Drag the sheep's tail
Ingredients: about 250 grams of sheep tail, 180 grams of eggs, 15 grams of mustard flour, 30 grams of wheat flour, 5 grams of red and green silk, 20 grams of white sugar, 15 grams of sugar, 30 grams of peanut oil
1: Cook the sheep's tail in boiling water to 5, remove and cut into flat strips.
2: Mix eggs, flour and mustard into a paste.
3: After the frying pan is heated, wrap the lamb tail splitting strips with batter, put them into the oil pan one by one, fry them hard and then fish them out.
4: When the oil is 70% hot, then put it into the frying pan and fry it to a light yellow color, then fish it out and put it on the plate.
5: Put the sugar color and white sugar into the pot, heat it and pour it on the fried lamb tail meat, sprinkle with red and green silk and serve.
Comments: Shanxi classic recipes. This dish is crisp and sweet, crisp on the outside and tender on the inside, fat but not greasy, very delicious.
Lamb tail radish soup
Ingredients: 3 fresh sheep tails, white radish to taste, coriander to taste, about 10 peppercorns, 1/2 spoon of natural pretzel powder, 3 drops of dark soy sauce
1: Blanch the sheep's tail in a cool underwater pot, wash it and put it into the pressure cooker, add a little salt, half a spoon of natural pretzel powder and three drops of old pump color, add a little pepper.
2: Pressure cooker for 30 minutes, add white radish, 15 minutes.
3: Sprinkle with parsley before cooking.
Comments: This soup tastes sweet and warm, beneficial to the kidneys, warm in the warmth and other effects. It is suitable for weakness, weak waist and knees, postpartum cold, abdominal pain and cold hernia, cold stomach pain, kidney deficiency and impotence and other symptoms.
The sheep's tail is dipped in garlic paste
After washing the sheep's tail, put it in a basin and copy it with boiling water, and then put it in a pot and cook it. Then, fish it out to cool it down, eat it with garlic paste, and the taste is also very good.
Braised sheep tail tip
Ingredients: 1000 grams of sheep's tail tip, 10 grams of peppercorns, 15 grams of green onion, 10 grams of ginger, 7 grams of minced garlic pepper, 2 grams of rock sugar, 10 grams of oyster sauce, 5 grams of soy sauce, 0.6 grams of tea leaves, 10 red dates
1, wash the tip of the sheep's tail with water and dial it.
2: Add oil to the pot, add green onion, ginger and garlic and stir-fry in spicy sauce to bring out the aroma.
3: Add soy sauce and oyster sauce. Sauté to change color.
4: Add the seasonings, and dates.
5: Simmer in a pressure cooker for 30 minutes.
Comments: The tip of the sheep's tail is more meaty, slightly fatter, and the taste is particularly delicious.