Winter is the best time to drink lamb soup because lamb is warm in nature. Eating lamb in winter not only warms the stomach but also has the effect of nourishing the body and strengthening the yang. It is especially suitable for people with weak constitution and cold hands and feet.
Ingredients
Main ingredients: 500g lamb bones, 10g Codonopsis pilosula, 10g red dates, 10g wolfberries, 1 piece of ginger, 1/2 tablespoon cooking wine, a little pepper, 2 teaspoons of salt, 1/2 teaspoon of sugar, 1 teaspoon of MSG.
Preparation
1. Wash the lamb and chop it into pieces. Cut the Codonopsis pilosula into sections and wash them. Soak the red dates and wolfberries. Wash and slice the ginger;
2. Add water to the pot. When the water boils, add the lamb pieces. Boil on medium heat to remove the blood. Remove and rinse;
3. Put the lamb pieces, ginger slices, Codonopsis pilosula, red dates, wolfberries, salt, MSG, sugar, pepper, and cooking wine into a soup bowl. Pour in water and steam in a steamer for 2 hours.
Nutritional Benefits
The substances such as calcium, iron, and phosphorus in lamb soup can nourish the blood, strengthen the yang, invigorate the qi, nourish the spleen and stomach, and enhance physical strength. It is especially suitable for friends with weak constitution and anemia.
Moreover, lamb soup is warm in nature and can warm the stomach and strengthen the yang. It is very beneficial for people with weak constitution and cold hands and feet in winter.
Lamb soup has the effect of nourishing the kidneys and strengthening the yang for men. For women, it can promote blood circulation and regulate menstruation. If appropriate herbs are added when boiling the soup, it can also have the effect of breast enhancement and lactation.
