In autumn, the temperature gradually cools, and the warmth of the day is intertwined with the chill of the night, and you can't help but sigh at the change of seasons. With the autumn breeze blowing and the leaves falling, people begin to feel the gradual "convergence" of the body, the metabolism gradually slows down, and the energy reserves in the body gradually begin to increase. The ancients said: "Take tonic in autumn and winter, and fight tigers in the coming year." This quote emphasizes that the autumn and winter seasons are a good time to store energy for the coming year. Autumn and winter tonic can not only strengthen immunity and resist the cold of winter, but also reserve more energy for life and work in the coming year.
Therefore, in addition to paying attention to the daily routine, it is also particularly important to eat and drink. According to traditional Chinese medicine, autumn and winter are the best time to "nourish yin and prevent dryness, and strengthen the kidneys". Among the tonic ingredients, mutton is considered to be one of the best products for autumn and winter tonic. Mutton is warm, has the effect of nourishing and strengthening the body, keeping warm from the cold. Stewed with moist white radish, it not only neutralizes the fishy smell of mutton, but also has the effect of moistening the lungs, relieving cough and eliminating appetite.
Recommended recipe: Braised lamb stewed with radish
Prepare ingredients: 500 grams of mutton, 1 white radish, 3 slices of ginger, 5 cloves of garlic, 2 star anise, 1 small piece of cinnamon, 2-3 dried chili peppers, appropriate amount of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 10 grams of rock sugar, appropriate amount of salt, appropriate amount of water, a little coriander.
Here's how:
1. Prepare the ingredients: cut the mutton into pieces about 3 cm square, put cold water into the pot, add two slices of ginger and an appropriate amount of cooking wine to blanch, keep the heat on medium heat during the blanching process, and let the blood and impurities be completely released. After blanching, remove the lamb, rinse it with warm water, drain and set aside. After peeling the white radish, cut it into hob pieces, and soak the cut radish in cold water slightly to remove some of the pungent flavor and enhance the taste.
2. Stir-fry the sugar color: Pour a small amount of oil into the pot (it is best to use wide oil, the color of the fried sugar is easier to master), put in the rock sugar, heat over low heat until the rock sugar dissolves and appears golden brown, quickly add the mutton pieces, stir-fry evenly, so that each piece of mutton is coated with sugar color. The sugar color not only adds to the aesthetics of the braised dishes, but also enhances the aroma.
3. Season and sauté the lamb: After the sugar is brown, add the ginger, garlic, dried chilies, star anise and cinnamon and stir-fry until fragrant. Then add cooking wine, dark soy sauce and light soy sauce, stir-fry evenly, after the mutton is colored, add an appropriate amount of water, the amount of water is just over the mutton, pour the fried mutton into the stew pot together with the soup, turn to low heat and simmer slowly after boiling, stew for about 1 hour, until the mutton becomes soft and rotten.
4. Add the white radish: After the lamb is stewed until soft, add the white radish cubes and simmer for another 20 minutes until the radish absorbs the flavor of the soup and becomes soft and translucent. Finally, add an appropriate amount of salt to taste, reduce the juice over high heat, make the soup thick, fully wrap it in the mutton and radish, sprinkle in a little coriander to increase the fragrance, turn off the heat and put it on the plate, steaming, fragrant, it is a mouth-watering autumn and winter delicacy.
Braised lamb stewed radish is a classic autumn and winter health dish, which can not only meet people's demand for warm food in the cold season, but also will not cause weight gain due to too much oiliness. Mutton is rich in high-quality protein, and white radish is a low-calorie, high-fiber ingredient, which can be combined to replenish the body and invigorate the qi, warm the kidneys and strengthen the yang, and appetize and eliminate food.
In addition, the tonic effect of lamb can help people resist the cold and strengthen their physique. White radish can eliminate food and relieve greasy, diuretic and laxative, which helps to reduce the digestive pressure caused by autumn and winter tonic. Let us feel warm and satisfied in the cold autumn and winter season. Try this dish and use it to protect you and your family's health!
[Personal opinion, for reference only!] This article is original by "Show Chef Niang", the article and pictures are copyrighted, please do not plagiarize, delete, or misappropriate without permission, and infringement must be investigated! 】