What is the magical effect of sugarcane with mutton?

In fact, sugar cane is the best match for mutton. We usually think that sugar cane can't be used for cooking. Besides, what is the ghost of sweet sugarcane and salted mutton with stew?

Mutton is wool and warm, and some people will feel hot and dry after eating it. If sugar cane and mutton are cooked together, the dryness of mutton can be neutralized. This is because sugar cane is very wet. Traditional Chinese medicine believes that sugarcane is sweet in taste and cold in nature, belonging to lung and stomach meridians, and has the effects of clearing away heat and toxic materials, promoting fluid production to quench thirst, regulating stomach to stop vomiting, nourishing yin and moistening dryness. After sugar cane was added, the mutton soup was warm but not dry. Therefore, the mutton stewed with sugar cane is warm but not spicy. Mutton is bitter and sugar cane is sweet. When they are put together, the bitterness of mutton can be integrated and the taste of soup will be sweeter. Moreover, the sugar cane can be stewed into soup and eaten as usual.

The recipe for this dish is as follows:

Ingredients: mutton, sugar cane, pineapple peel, pepper. Practice: Peel the sugar cane after you buy it. If the sugarcane is thick, it can be cut vertically into four petals; If the sugar cane is very thin, cut it in half. Then cut it into small pieces four or five centimeters long and stew it with mutton at the ratio of 1 1. Sugarcane is resistant to stewing, and can absorb the smell of mutton. The stewing time can be a little longer.

Efficacy: tonify kidney but not dry, suitable for winter consumption.

Tip: 1. When you stew mutton soup, don't put salt first. When the soup is stewed, put it in a bowl, and everyone puts salt according to their own taste. Because, if you put salt in the stew, mutton will shrink when it meets salt, and mutton soup will be difficult to drink. 2. When identifying sugarcane, we should master the principle of "touch, see and smell", and touch is to test the hardness of sugarcane; It depends on whether the pulp of sugarcane is fresh (fresh sugarcane has a hard texture, milky white pulp and obvious fragrance); Smell is to identify whether sugar cane smells or not. Mildew sugarcane has soft texture, slightly dark pulp color, light brown, tasteless or slightly wine trough flavor. 3, can not eat spoiled sugar cane: can not choose sugar cane infected by fungi. Otherwise, it will cause poisoning symptoms such as vomiting, convulsions and coma after eating.

Stewed mutton with sugar cane is really a wonderful combination at first glance, because this kind of sugar cane is rarely used for cooking, but it is amazing when it is eaten for the first time. Because the freshness of this mutton blends well with the sweetness of sugarcane, and the adsorption, deodorization and degreasing effects of sugarcane are great, the soup is sweet, oily and dry, and it is a very refreshing soup.

As for whether this soup has any "magic effect", I don't think mutton and sugarcane are the elixirs in the novel. Even taking medicine must be calculated according to the course of treatment. It is obviously unrealistic to want to get any "effect" directly from a mouthful of soup, and at most it is just like a placebo.

However, the practice of stewed mutton with sugar cane is nutritious, and sugar cane will absorb some oil and salt, which is indeed much healthier than other soups. Moreover, mutton itself is a relatively high-quality meat, which can strengthen the body. As for some rhetoric of "nourishing yin and moistening dryness", I won't say much. Let's briefly talk about how this soup is made.

Friends who are interested in food, healthy diet and food anecdotes can pay attention to it, support it and share interesting and useful related content together in the future!

When it comes to mutton and sugar cane, it seems to be a wonderful match at first glance. But in fact, this practice is really good. Mutton warms up, keeps warm and nourishes the kidney. Sugarcane itself is also rich in dietary fiber, which can effectively absorb the fat in mutton. If eaten together, the whole soup is especially sweet and delicious, and it is not greasy, which is a very refreshing combination.

How nice is the stewed mutton with sugar cane?

Cane stewed mutton can be said to be very balanced in nutrition. The biggest highlight of this combination is the "sugar cane" in the ingredients. Mutton combined with sugarcane can not only be used as a flavoring agent in cooking, but also play an adsorption role. Mutton itself is greasy. Sugarcane can adsorb oil and salt in soup. Combination, rich in vitamins and minerals, especially nourishing the stomach and enriching the blood.

What is the "magic effect" of stewed mutton with sugar cane?

To say that the magical effect of sugarcane stewed mutton is actually not available from the perspective of health preservation. But from the point of view of food alone, its magical effect is-it's really delicious!

Mutton itself is delicious, with sugar cane. After stewing, the sugar of sugarcane will adhere to the surface of mutton, and the delicacy of mutton will be improved by several grades. The whole will give off a kind of grass fragrance. It can be described as a genuine "taste of nature".

How to choose the ingredients for stewed sheep with sugarcane?

When it comes to selecting materials, it is best to choose tender sugarcane first, and mutton is also best to choose the position of lamb ribs. The mutton made in this way is easy to taste, not only has no fishy smell, but also has the fragrance of grass. Sugarcane will also taste crisp, sweet and refreshing.

I don't feel hot and dry after eating, just taste the fresh food in the world.

Mutton itself belongs to a warm food. I believe everyone will feel hot and dry after eating mutton. But when sugar cane and mutton are matched together, they will not feel hot and dry, and their nutritional value will not be reduced. Because sugar cane itself belongs to the food of cold, heat, clearing away heat, promoting fluid production and stopping vomiting. Together, it can also make the soup sweeter, so that the mutton is warm but not dry, which can be said to be the best.

Ok, let's share the problem of sugarcane with mutton here. I wonder if you are hungry after seeing this? Welcome to try this practice.

What is the magical effect of sugarcane with mutton?

Mutton and sugarcane can be eaten together.

Stewed mutton with sugarcane has a certain nourishing effect. Among the ingredients, the biggest highlight is sugarcane, which is not only a "flavoring agent" but also an "adsorbent" for this dish. This is because sugar cane contains sucrose, which can play a role in seasoning and make the soup tender and delicious. But also rich in dietary fiber, which can absorb the oil and salt in the soup.

Sugarcane mutton

step

1. Prepare sugarcane for peeling and cleaning.

Cut into small pieces for later use.

3. Cook the scalded lamb shank in cold water, and add cooking wine, salt, onion and ginger. After boiling, add sugar cane, simmer for 2 hours on low heat, add jujube and medlar, and add chives and coriander after cooking.

4. Sugarcane for soup is slightly sweet, and sugarcane with mutton soup tastes delicious!

Mutton and sugar cane soup, this is how southerners eat. Northerners don't have such habits of ingredients. It is actually a very scientific practice to make soup with mutton and sugar cane. The two complement each other and produce magical effects:

1, sweet, refreshing and attractive.

2, heat and detoxification.

3, nourishing yin and strengthening yang.

4, warm the stomach and strengthen the stomach.

Don't eat gout, eat less if you are greedy.

A bowl of sugarcane mutton soup can warm the body against the cold, in which the sucrose in sugarcane can play a role in seasoning and make the soup delicious. Sugarcane is rich in dietary fiber, which can absorb oil and salt in soup. Eating too much is not afraid of taking too many calories, which is just suitable for winter tonic.

Cut the sugar cane into blocks, first put the candied dates, Ophiopogon japonicus and ginger slices into a pressure cooker and cook slowly for half an hour. Then wash the hind legs of the sheep, cut them into pieces, drain the water, and cook them in a pot with slow fire for two hours.

Sugar cane is the best fruit. In winter, the climate is dry, so I often stay in a room with air conditioning and heating. Occasionally dry mouth and coughing. Don't be afraid, a crutch can save you! Four ways to eat sugar cane to solve your winter sickness, it's a pity not to eat it!

Sugarcane horseshoe water

Relieve inflammation

Traditional Chinese medicine believes that sugarcane is sweet and cold, which is a good product for purging fire, has the function of clearing away heat and moistening dryness, and is the first choice fruit for getting angry in winter. But sugar cane is cold, so don't put a cup of cold sugar cane horseshoe water at this time.

It is best to use green sugar cane. Peel and chop the sugar cane into small pieces or blocks, wash and peel the horseshoe, put the ingredients into a casserole, add appropriate amount of water, boil with strong fire, and continue to cook with low fire for 30 minutes. It is best to filter out impurities before drinking.

Sugarcane porridge

Relieve cough

Cut sugar cane into pieces the size of soybeans and cook them with japonica rice or lily and lotus seeds. It tastes sweet and delicious, and can help treat cough and dry mouth.

Sugarcane ginger juice

controlling nausea and vomiting

200 grams of fresh sugarcane, ginger 10 ml juice. Pour two kinds of fruit juices into a cup and stir well for later use. Drink 15ml twice a day. It has the effects of nourishing yin, nourishing stomach and stopping vomiting.

Sugarcane and red jujube soup

Wet the body before glazing.

The dry weather in the north and the lack of drinking water have caused many people to have symptoms such as dry mouth, dry throat and oral inflammation. At this time, you might as well have a bowl of sugar cane and jujube soup. Sugarcane is a good winter fruit because of its high water content, nourishing and clearing heat.

Take sugarcane 1/4 section, 4 red dates and a small amount of bamboo leaves, add appropriate amount of water and boil for half an hour.

References for this article:

① Health Times (2016-01-1) sugarcane varieties.

② Health Times (20 13- 12-02) eats sugarcane in winter.

③ Health Times 20 17-03-03 How to eat sugarcane?

④ Health Times (20 15-0 1-29) was thirsty and ate sugar cane and wax gourd.

This recipe is actually the most classic recipe of angelica and ginger mutton soup in synopsis of the golden chamber, which is used for tonic in winter. The warm tonic of mutton must be eaten at the right time to make it up in our body. I used to cook this dish during the great cold solar terms, and it was also written in the article. You can answer it again here.

Because the winter in 17 is a "winter tour and summer break", the whole temperature is warm. If you are not a friend with deficiency and cold constitution, you will probably get angry after eating mutton soup, so you made appropriate adjustments to the food at that time.

Ingredients: 500g mutton, 20g angelica, 20g ginger, 30g sugarcane, two sections/appropriate amount of onion/appropriate amount of coriander.

1. Cut the mutton, soak it in clear water for half an hour, and clean the bleeding water. Boil the water in the pot, blanch the mutton in the pot and take it out.

2. Wash ginger without peeling and slicing. After changing the water in the pot to boil, boil the sugar cane, angelica sinensis and ginger bark together for 1- 1.5 hours, season with salt when taking out, and finally sprinkle with chopped green onion and coriander.

This pot of mutton soup is mild and not dry, and basically everyone can eat it. It can replenish warm qi and blood to the body in winter, especially help us nourish the vitality in wood.

Some people may not eat sugarcane mutton. In fact, the stewed mutton with sugarcane has a certain nourishing effect! Among the ingredients, the biggest highlight is sugarcane, which is not only a "flavoring agent" but also an "adsorbent" for this dish. This is because sugar cane contains sucrose, which can play a role in seasoning and make the soup tender and delicious. But also rich in dietary fiber, which can absorb the oil and salt in the soup. Its taste is still very good, and friends who have never eaten it can try it!

A few days ago, I went to Beijing for a meeting. Calligrapher Wang Yanping said to me: I'll introduce you to a special dish, stewed mutton with sugar cane. You can try it at home. He said, peel off the sugar cane, cut it off from the nodes of the sugar cane, cook it in a pot, then cut the mutton into small pieces and stew it together until the mutton is rotten. After stewing, take out the mutton and dip it in the seasoning. It's delicious. It's totally western food. Stewed sugar cane also turned into milk.

After coming back from Beijing, one day, I suddenly remembered what Wang Yanping said in Beijing: Stewed mutton with sugar cane. I really have the idea of trying. Ask the price of mutton in the stall selling mutton in the market, which is tens of dollars a catty. No matter how expensive it is, I must try Wang Yanping's taste of stewed mutton with sugar cane.

Back home, wash the mutton, cut it into small pieces, blanch it with hot water first, and remove the foam. After the mutton is blanched, take it out and drain it. Wash the pot, peel the sugarcane, cut a section and put it in the pot. When the water boils, put the mutton in. Simmer for an hour. When the meat is cooked, take out the sugar cane first and put the meat and soup in a big bowl. The stewed mutton is a little pale, and the soup is milky white. I put Chili oil, leek and minced garlic in a small bowl. When the sugarcane stopped burning, I took a bite and tasted it. Sugarcane is full of water, and the original sweetness has been occupied by the strong mutton flavor, just like the taste of milk ice cream. I took another piece of mutton and tasted it without dipping it in the seasoning. The taste of mutton is already very weak, and sugar cane permeates the sweetness into mutton. Mutton contains strong sugar cane sweetness and elegant mutton freshness. I eat and drink with Chili oil, leek and minced garlic, and I feel fresh and unique, just like Wang Yanping said.

China's food culture is not only in books and recipes. In fact, everyone in China has a specialty hidden in his stomach. That dish is culture.