Scorpions have low fat content; Low cholesterol; Hypoglycemia; High protein; Rich in calcium. Is easy to absorb, and has that effect of nourishing yin and tonify kidney, caring skin and strengthening yang. It is a kind of health food, and people who often eat it can prolong life and keep young forever.
Sheep scorpion hot pot, a clear soup based on scorpions, has a history of more than 300 years in northern China. Because it is rich in calcium and easy to absorb, people often use it to treat osteoporosis.
On the basis of the original soup, more than 30 kinds of natural Chinese herbal medicines, such as Zanthoxylum bungeanum, Pepper, Douchi, Cinnamomum cassia, Fennel, Zanthoxylum bungeanum, Zingiberis Rhizoma, Alpinia officinarum, Amomum villosum, Clove, Kaempferia Kaempferia, Radix Angelicae Dahuricae, Radix Astragali, Radix Rehmanniae, Fructus Piperis Longi, and Fructus Tsaoko, are added and boiled. The raw material of scorpion is only lambs aged 5-6 months in Inner Mongolia.
Scorpion is a delicious snack with good quality and low price. The main raw material is the most nutritious and delicious sheep keel-the complete sheep spine from the neck to the pointed tenderloin and spinal cord. Seen from the cross section, the sheep keel looks like a "ya", and there is a small fork under the "ya" in the shape of a scorpion.
Scorpion is a traditional food of Hui people. It has been popular in Beijing since 200 1 and has been flourishing ever since. Some people have never eaten mutton, but they have a soft spot for sheep and scorpions. Scorpion is not an elegant thing. Tens of dollars can buy a small pot, but it can occupy a place in the fiercely competitive Beijing catering market. The reasons are as follows: first, mutton is a warm food, which belongs to the best food for nourishing in winter, and the meat on the bones is also the best meat. Second, sheep scorpion hot pot is affordable and suitable for different people. It can be said that men and women, old and young, rich and poor can use it. Eating sheep scorpions with friends and family is also very interesting. Thirdly, the practice in sheep scorpion hot pot has been improved in recent years, and the flavor and variety have been expanded. White soup, red soup, spicy and other different flavors are suitable for different people. In addition, compared with beef, mutton is a safer food and it is not easy to make people fat. Sheep scorpions are not as greasy as ribs.
As the saying goes, "Eating pigs is better than eating cows, and eating cows is better than eating sheep." Scorpion is the best of sheep-the meat is tender but not greasy, the bone is soft but not slippery, and the soup is fragrant but not greasy. People who like to eat meat can relieve their appetite without gaining weight, and they are rich in nutrition without increasing fat. Therefore, obese people, people with high blood pressure and high blood lipids should eat sheep and scorpions, not pigs and cows. Moreover, according to experts, "it has the special effects of nourishing yin and clearing heat, nourishing liver and improving eyesight, supplementing calcium and benefiting qi." (Quoted from "Eating Spicy Sheep Scorpion in Zhengzhou" by Li Bo)
From the point of view of nutrition, scorpion has the effects of nourishing yin and clearing heat, nourishing liver and improving eyesight, supplementing calcium and benefiting qi, and strengthening body.
Secondly, scorpions have the reputation of "king of calcium supplementation". Scorpion stew for a long time is beneficial to promote the absorption of calcium and achieve the effect of calcium supplementation. Therefore, the elderly can relieve osteoporosis, middle-aged people can protect their skin, and teenagers can strengthen their brains and increase their height. It has obvious curative effects on symptoms such as chronic colitis, gastritis and tracheitis. It can refuel and charge the drowsiness of working in study fatigue, which is an excellent delicacy for all ages and can be enjoyed in all seasons.
In addition, because the sheep's spine is fresh and tender, and the bone marrow is rich in nutrition, it is of great benefit to human kidney and brain.
However, it should be noted that patients with hypertension are not suitable for eating sheep scorpions. People are advised to eat some vegetables, such as melons and fungus.
The popularity of the sheep scorpion has also caused a word problem, that is, most restaurants mistakenly write "sheep scorpion" as "sheep scorpion". The sound and meaning of the word "knot" are very different from the word "scorpion". Scorpion is an arthropod with a pair of claws and four pairs of feet. Xie, Yin Jijie, and Li Shizhen's Compendium of Materia Medica, Animals and Sheep: "Yan Ri Jie Yang." The so-called "Jie sheep" is a castrated ram. Those who misspell "Sheep Scorpion" probably think that things related to sheep should naturally be used by sheep, but they don't know that their names are related to scorpions, so they pass them on wrongly.
The old practice is to clear Capricorn's soup, but now it is popular to thicken Capricorn's soup. After sawing the whole sheep spine according to the length of 8 to 10cm, soak it in clear water for10 to 12 hours, and then simmer it for two hours. This material is the unique secret recipe of every family. It is said that more than 30 kinds of materials such as angelica sinensis and dried tangerine peel are needed to pay attention to. Boil Capricorn with high fire and simmer for 3 hours. It's not over yet. It will take another five hours. Finally, with the steaming heat, Capricorn finally came to power.
There are two ways to make scorpions at home, one is red soup and the other is white soup. I think white soup is more delicious than red soup.
First, prepare ten catties of sheep spine and two catties of sheep leg bones, chop the sheep spine into pieces according to the seam, then chop the leg bones, and then put them into a pot with hot water to remove the fishy smell and blood stains of the sheep. Put the leg of lamb blanched at the bottom of the pot, then put the spine of the sheep on the leg of lamb, and then add water and stew it with strong fire. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into the seasoning box, and then put them into the pot together with fresh ginger slices and onion segments.
After the water in the pot is boiled, add chicken essence and a little salt, then turn down the heat and stew over medium heat. After about half an hour, open the lid and clamp it with chopsticks. If you can plunge into the mutton, it means that the scorpion is ripe. At this time, turn to low heat and simmer slowly, which takes about an hour. Then turn to low heat and stew for about an hour, and you can eat it.
Production experience:
1. Put less salt at first, because if it tastes light, you can add more salt, but if you put too much salt at first, the meat will not be easy to stew.
2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious.
There are generally two ways to make scorpions, one is red soup and the other is white soup. I think white soup is more delicious than red soup.
First, prepare ten catties of sheep spine and two catties of sheep leg bones, chop the sheep spine into pieces according to the seam, then chop the leg bones, and then put them into a pot with hot water to remove the fishy smell and blood stains of the sheep. Put the leg of lamb blanched at the bottom of the pot, then put the spine of the sheep on the leg of lamb, and then add water and stew it with strong fire. Before the water is boiled, put pepper, aniseed, tsaoko, angelica dahurica, fennel, cumin, fragrant slices, nutmeg and cinnamon into the seasoning box, and then put them into the pot together with fresh ginger slices and onion segments.
After the water in the pot is boiled, add chicken essence and a little salt, then turn down the heat and stew over medium heat. After about half an hour, open the lid and clamp it with chopsticks. If you can plunge into the mutton, it means that the scorpion is ripe. At this time, turn to low heat and simmer slowly, which takes about an hour. Then turn to low heat and stew for about an hour, and you can eat it.
Production experience:
1. Put less salt at first, because if it tastes light, you can add more salt, but if you put too much salt at first, the meat will not be easy to stew.
2. Putting the leg of lamb in stewed sheep scorpion's pot can make the taste of the scorpion more delicious.