Lamb belly and beancurd in casserole-You Are Foodie

By Thera
8

Lamb belly and beancurd in casserole

As the saying goes, "eating mutton in winter is better than ginseng". Mutton is a popular winter tonic. According to the compendium of Materia Medica, mutton has the effects of "warming and tonifying deficiency, appetizing and strengthening strength, nourishing kidney qi, nourishing liver and eyesight, strengthening spleen and stomach, and supplementing lung and Qi". Therefore, often eating mutton can remove moisture, avoid cold, warm the heart and stomach, and replenish Yang, which is very beneficial to improve people's physical quality and disease resistance.Beancurd is made from soybean and has similar nutritional value to soybean. Yuba has a good brain function, it can prevent the occurrence of Alzheimer's disease; It is also rich in iron, and easy to be absorbed by the human body, which has a certain effect on iron deficiency anemia; The phospholipids contained in Yuba can also reduce the cholesterol content in the blood, and have the effect of preventing hyperlipidemia and arteriosclerosis

Main Ingredients

Beancurd 160g
Goat and mutton brisket 510g

Auxiliary Ingredients

ginger appropriate amount
scallion A moderate amount of
Water radish A moderate amount of
garlic bolt A moderate amount of
Horseshoe appropriate amount

1. mutton cannot be eaten with vinegar and pumpkin.2. although the nutritional value of Yuba is high, some people, such as nephritis and renal insufficiency, had better eat less, otherwise it will aggravate the disease.

Step 1 . The bean curd should be soaked three hours in advance.

Step 2 . Cut the lamb brisket into medium sized pieces.

Step 3 . Cool the oil in a hot pot. Stir fry Chinese prickly ash, star anise, cinnamon, and pepper (to prevent frying) until fragrant.

Step 4 . Stir fry ginger and scallions until fragrant.

Step 5 . Add lamb brisket and stir fry until fragrant.

Step 6 . Add some soy sauce, pour into a large bowl of hot water, and simmer over medium heat for 20 minutes.

Step 7 . After 20 minutes, put in horseshoe and radish.

Step 8 . At this time, pour all the goats into the casserole (this kind of goat is hard to boil, and if you want to eat it quickly, you should stew it in a pressure cooker for 20 minutes at low heat).

Step 9 . Add the soaked beancurd and turn the heat down for 1 hour. Add salt 15 minutes before cooking.

Step 10 . ok!

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