Base material formula: Ginseng, Angelica sinensis, Ganoderma lucidum, red and white buttons, Amomum villosum, Lycium barbarum, Astragalus membranaceus, Amomum tsaoko, Cumin, fennel, red dates, pepper, clove, dried ginger, meat buttons, salt, monosodium glutamate, pepper, chicken essence, etc. More than 60 kinds of spices are boiled into sheep bone soup. Dip sauce formula: soy sauce, soy sauce, fish sauce. Besides wearing thick clothes, people often forget to eat some food to warm themselves. In the north, there is one thing that you can never get tired of, especially in winter, and that is mutton. Mutton is sweet but not greasy, warm but not dry, it can warm the middle warmer, dispel cold, warm qi and blood, stimulate appetite and strengthen the spleen, so eating mutton in winter can not only keep out the cold, but also nourish the body, killing two birds with one stone! There are many ways to make mutton. According to ancient records, there were more than ten kinds in Yuan Dynasty. Modern classification mainly includes steaming, boiling, frying, frying, smoking, stewing, stewing, rinsing, mixing and frying. There are three main ways to eat in Beijing at present. Three ways to eat mutton ○ Characteristics of old Beijing instant-boiled mutton: There are many stories about the origin of Beijing instant-boiled mutton, among which the story that originated from Kublai Khan's army in Yuan Shizu is more credible. At that time, people mainly ate mutton, and the main way was to cook the whole piece of mutton in a big pot. On one occasion, due to the emergency, the soldiers used their quick wits to cut the slightly frozen mutton into pieces, rinse it in boiling water, and take it out and dip it in. Originally intended to fill the stomach, it turned into delicious food, so this practice stayed and became popular in Beijing. Instant-boiled mutton, also known as "mutton hot pot", has the characteristics that the bottom of the pot is not light for a long time and the mutton is not old for a long time. Instant-boiled mutton is a traditional flavor in Beijing with a long history, which is famous for its fine selection of ingredients, thin and uniform meat slices and diverse seasonings. The raw material of delicious instant-boiled mutton is sheep from Inner Mongolia. Only the meat of five parts, such as the upper brain, the small fork and the cucumber strips, was removed, frozen and compacted, and sliced into plates. The bottom of the pot is a refined small copper pot, and the seasoning should be sesame sauce, chives, tofu brain and so on. Make the mutton hotpot taste more delicious. If you eat it at home, it is served with some cold dishes, such as beef sauce, donkey meat sauce, elbow sauce, lamb tripe sauce, tendon sauce, cold vermicelli sauce and frozen skin. These cold dishes have northern characteristics and beauty effects. Key points of health: Although mutton hot pot is delicious and nourishing, it is easy to get angry if you eat too much. It is best to put some peeled ginger in the hot pot, because the skin of ginger is cool, which has the functions of dispersing fire and clearing heat, relieving pain, expelling wind and removing dampness. Eating it with mutton can also remove the smell of mutton. Remind pregnant women to eat mutton hotpot carefully. Short-term heating can not kill the larvae that may contain Toxoplasma gondii in mutton, and it is not good for the fetus after pregnant women eat it. ○ Characteristics of Cantonese-style eating: Cantonese-style mutton is mainly cooked by pot, stew, simmer, roast and stew, which combines the color, aroma, taste and freshness of Cantonese cuisine with the true taste of mutton to nourish and nourish the nutritional characteristics. Mutton stew is the most common and best way to eat. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as angelica mutton soup, medlar mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, pig's trotters mutton soup and so on. It's all good food. Eating mutton with tofu can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. The soup made of mutton and radish can give full play to the cool characteristics of radish, and can eliminate stagnation, resolve phlegm and clear heat. Key points of health care: When using mutton to make soup, it is best to mix cool and sweet vegetables in the soup to cool and detoxify and remove fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, lotus root, bamboo shoots, Chinese cabbage and so on; Sweet vegetables include potatoes. Remind you not to add vinegar to mutton soup. Many people like to eat mutton seasoned with vinegar, which is refreshing, but it is actually unreasonable. Because mutton is hot, its function is to replenish qi and deficiency; Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids. It is mild and suitable for cold food, but not for hot mutton. ○ Characteristics of eating Muslim mutton: Mutton skewers are local snacks in Xinjiang. The authentic way is to cut fresh mutton into thumb-sized slices, string them on iron bars, dip them in seasoning and bake them on the stove. Roasted mutton tastes good. It is better to choose fresh mutton than frozen mutton when roasting. This way, the loss of nutrients is less and it is easy to digest. Similar practices include roast whole sheep, fried barbecue and charcoal roast leg of lamb. Mutton bread in soup is a famous Muslim snack in Xi. There is a certain emphasis on how to eat mutton buns. First, break the bread into small pieces, the smaller the better. Put the steamed bread in a big bowl and take it to the kitchen. The chef cuts the cooked mutton into pieces and puts them on the steamed stuffed bun, and then adds ingredients such as vermicelli, dried bean curd, fungus, etc. And heat it in a stock pot, so that soup can be made according to the size and quantity of steamed buns, so that the original soup can be put into steamed buns. After the steamed bread is soaked in hot water, add sugar, garlic, hot sauce and coriander and start eating slowly. It is not advisable to stir in the bowl with chopsticks when eating. Steamed bread is called tuotuo steamed bread, which is made of 90% flour and 10% fermented flour, and weighs100g. This kind of steamed bread does not disperse soup, tastes fragrant and resists foaming. Mutton bread in soup is not only delicious, but also nutritious. Health points: when cooking mutton, you should use less spices such as pepper, pepper, ginger, clove and fennel. You can put some lotus plumule, which has the function of clearing the heart fire.