Astragalus mutton soup

Overview

A late spring cold came quietly after the peach blossoms bloomed. Fortunately, I was careful and didn't wash all the spring clothes. I kept two pieces just to wear them for a few days. It is most difficult to breathe when it is warm and cold at first, and there is always some discomfort and weakness, which is very similar to the symptoms of a cold. My strength is not enough and my complexion is not good either. It seems that I need to recuperate my body. As for nourishing qi and blood, the most convenient and effective way to make it at home is astragalus and mutton soup. Astragalus is mainly used to replenish deficiency, and is often used for symptoms of prolonged physical decline, weak speech, and thin and weak pulse. Some people are prone to colds when the weather changes. In traditional Chinese medicine, it is called superficial colds. Astragalus can be used to solidify the superficial colds. Regular consumption of astragalus can prevent frequent colds. According to the "Compendium of Materia Medica", mutton can warm the body and replenish deficiency, replenish qi, appetizer and fitness, nourish kidney qi, nourish gallbladder and improve eyesight, and treat fatigue and cold, five kinds of fatigue and seven injuries. Astragalus and mutton soup is actually very suitable for consumption in winter. In summer, you should eat less and with caution. At this time, in the Northeast, the spring is particularly cold and the temperature is still very low, so it is still feasible to eat it. Even the Imperial Physician Wen in "The Legend of Zhen Huan" said that eating mutton stewed with donkey-hide gelatin is the most nourishing to the blood. It’s just that genuine donkey-hide gelatin is too expensive, while astragalus is of high quality and low price. Use a casserole to simmer it slowly, and the sincerity and heart are all in the soup. With the addition of red dates and wolfberry, they are both ingredients that are beneficial to human health. I heard that there is a soup restaurant in this city that can be reserved three hours in advance, but after looking at the menu, I found that the cheapest ones are in the eighty-ninety-one. Of course, the portion of this one is also very small. Although the store owner is very sincere, how can it be as economical as cooking it at home? I cooked a casserole of astragalus and mutton soup. After adding red dates, it has the sweet and fragrant taste of dates. Just adding a little salt for seasoning is delicious enough. In addition, the mutton is soft and tender after being simmered over low heat for a long time, and the fat parts are even more chemically fertilized in the mouth without being greasy. After stewing in one pot, you can eat it over several days, just heat it up each time. After drinking it for four days, I already feel that my strength is indeed a bit stronger, and the uncomfortable symptoms of the cold before have also alleviated. This soup is really nutritious and strong for the body. Sisters, let’s stew it too~~

Tags

• soups
• common dishes
• soup
• old man
• northwest cuisine
• osamu
• henan cuisine
• shanxi cuisine
• lunch
• dinner
• astragalus
• mutton
• red dates
• wolfberry
• ginger
• salt

Ingredients

Steps

1. 1 Cut the lamb into cubes and rinse.

   

2. 2 Put the mutton into the cooking pot and add appropriate amount of cold water.

   

3. 3 Add cooking wine, bring to a boil, simmer over low heat for about 5 minutes, remove and skim off any foam with warm water.

   

4. 4 Prepare astragalus and cut into small pieces.

   

5. 5 Add appropriate amount of cold water to the casserole and cook until the water boils.

   

6. 6 Add the lamb.

   

7. 7 Add astragalus.

   

8. 8 Add ginger slices.

   

9. 9 Skim off the scum.

   

10. 10 Cover, lower heat, and cook for about 2 hours.

    

11. 11 Open the lid, add the dates, and cook for about 25 minutes.

    

12. 12 Add wolfberry, salt, mix well and let it sit for a while before eating.