Lamb has always been the preferred meat for nourishing during winter. Many places are known for their lamb production and expertise in cooking lamb. What kind of recipe is it that can prevent cold and nourish the kidneys in the winter?
A Recipe for Lamb in Winter: Preventing Cold and Nourishing the Kidneys
In fact, there are many ingredients suitable for keeping warm in winter, and lamb is definitely one of them. It can not only resist cold, but also nourish the body, and it has a therapeutic and beneficial effect on various deficiencies such as common cold and cough, chronic bronchitis, physical weakness and aversion to cold, as well as postpartum physical weakness. It is most suitable for consumption in winter. Making a bowl of hot lamb soup in winter can be the greatest enjoyment!
Clear Stewed Lamb Soup
Ingredients: 500g lamb, 100g red chili pepper, appropriate amount of ginger and garlic, appropriate amount of light soy sauce, salt, and cooking oil
Instructions:
1. Wash the lamb, put water in a pot, add the lamb and stew until cooked. Remove and let it cool, then slice it for later use. Keep the lamb soup for later use;
2. Wash the red chili pepper and remove the stems. Slice the ginger and peel the garlic for later use;
3. Heat oil in a pan, add garlic, ginger, and garlic cloves and stir-fry until fragrant. Add the lamb and stir-fry evenly. Drizzle light soy sauce and add some salt. Stir-fry for one minute and transfer to a stewing pot;
4. Pour the original lamb soup into the stewing pot. Cook over high heat for another ten minutes, allowing the spiciness and garlic flavor to infuse into the lamb. Add a little salt for seasoning and it is ready to be served.
Nutritional Tips
Lamb nourishes the kidneys and keeps warm, making it most suitable for consumption in winter.
"Compendium of Materia Medica" records: lamb has the effects of "warming the center, tonifying the deficiency, stimulating appetite and strengthening the body, nourishing kidney Qi, nourishing liver and improving eyesight, invigorating the spleen and stomach, nourishing the lungs and assisting Qi". From ancient times to the present, lamb has been a therapeutic and nourishing food for winter supplementation. Like beef, lamb is divided into many different varieties, including goat meat, mutton, and wild lamb. Traditional Chinese medicine believes that lamb has a sweet taste and warm properties. It enters the spleen and kidney meridians, and can tonify the deficiency, dispel cold, warm and nourish Qi and blood, nourish kidney Qi, nourish the body, invigorate the spleen and stomach. It is mainly used to treat kidney deficiency with lumbar pain, impotence and spermatorrhea, emaciation and aversion to cold, post-illness deficiency and cold, postpartum deficiency or abdominal pain, postpartum hemorrhage, lack of milk or excessive vaginal discharge. The cold winter months are the best time to eat lamb. In winter, the body's yang qi is hidden inside, so it is easy for the body to experience cold hands and feet and poor blood circulation. According to Chinese medicine, lamb has a sweet and non-greasy taste, warm properties without dryness, and has the effects of tonifying the kidneys and strengthening yang, dispelling cold, warming and nourishing Qi and blood, and invigorating the spleen and stomach. Therefore, eating lamb in winter can not only resist cold, but also nourish the body, which is truly a win-win situation. It can be used as a therapeutic food for those with kidney yang deficiency, weak waist and knees, cold and painful abdomen, and deficient fatigue. However, it should be noted that patients with fever, diarrhea, and internal heat accumulation are advised not to consume lamb.
