Carrot Lamb Soup - Yang Tonifying, Stomach Warming
Ingredients
100g lamb, 50g carrot
Seasonings
3 slices ginger, 1-4 slices dried tangerine peel, 2 tablespoons cooking wine, salad oil, salt to taste
Method
1. Slice the lamb, blanch in boiling water (preferably with ginger water); slice the carrot; soak the dried tangerine peel.
2. Heat salad oil in a pot, add ginger slices and lamb, stir-fry for 5 minutes, add cooking wine and a little water, simmer for 15 minutes.
3. Transfer the lamb to a clay pot, add carrot, dried tangerine peel, and enough water. Bring to a boil over high heat, then simmer over low heat for about 1 hour, until the meat is tender. Season with salt.
Nutritional Benefits
Eating lamb in moderation can help dispel dampness, ward off cold, and warm the heart and stomach. Making soup with carrot has the benefits of tonifying the middle and replenishing qi, tonifying yang and blood, warming the stomach, dispelling wind and cold. It is also beneficial for improving male impotence, premature ejaculation, and sexual function decline.
Tips
Lamb has warm and hot properties and eating it frequently can easily lead to excessive internal heat. Therefore, when eating lamb, it is recommended to pair it with cooling and neutral vegetables to have a cooling and fire-dispelling effect. Cooling vegetables include winter melon, luffa, cabbage, enoki mushrooms, lotus roots, etc., while neutral vegetables include sweet potatoes, potatoes, and mushrooms.
