People with deficiency of qi and blood and thin body are suitable for eating sheep often.
The whole body of a sheep is a treasure, whether it's sheep's hoof, sheep's bone, sheep's spinal cord or sheep's intestines, it's all food with unique flavor. Sheep ears are also a kind of food with high nutritional value. Sheep ears contain protein, fat, carbohydrates, vitamins and various trace elements. Sheep ears taste sour, bitter and slightly warm, and have the effects of tonifying deficiency and strengthening spleen and stomach. It is suitable for people with deficiency of qi and blood and emaciated body. Sheep ears are also rich in nutrition, containing protein, fat, carbohydrates, vitamins and various trace elements.
Sheep ears taste crisp and tender, because sheep ears are crisp, taste very good and taste fresh and refreshing. There are many ways to eat sheep's ears, but they are generally used for shredding, mixing, frying or cooking soup, and also for barbecue. Leather bags are made of fragile bones and can be used as a whole, or only the tip, middle or root of the ear. Before cooking, you must shave off your hair, pull out a knife at the root of your ear and put it in a clear water pot to cook it thoroughly for use. Famous dishes include Tianjin, Henan, Shaanxi, Shuangfengcui in Qingzhen (made in the middle of sheep's ears), Yingfan (made at the tip of sheep's ears) and Longmen Corner (made at the root of sheep's ears). Sheep ears can also be shredded, mixed, roasted or made into soup.
Guide to the practice of sheep ears-stewed sheep ears
Ingredients: 6 grams of dried tremella, 200 grams of sheep ear, 8 grams of peas, 20 grams of starch (corn), 5 grams of salt, 2 grams of monosodium glutamate, 5 grams of onion and 5 grams of ginger.
Detailed steps of stewing ears:
1. Scald the cooked sheep ears with boiling water;
2. Peel and cut into filaments;
3. Wash tremella, squeeze out water and cut into silk;
4. Put clear soup in the pot, and put shredded mutton, shredded tremella and shredded peas in the pot;
5. Add seasoning, boil water to remove foam, thicken with starch, and serve in a soup plate.
Guide to the practice of sheep's ears-stew a thousand miles of wind
Ingredients: 200g of sheep ears, 50g of winter bamboo shoots, 2g of milk100g, 2g of monosodium glutamate, 0g of cooking wine10g, 0g of ginger juice10g, 20g of starch (corn), 20g of chicken oil and 2g of salt.
Detailed steps of stewing a thousand miles of wind:
1. Wash sheep ears and cut winter bamboo shoots into filaments respectively;
2. Sheep ears and winter bamboo shoots are scalded thoroughly with boiling water and washed with clear water;
3. Put a spoon on the fire, add chicken soup, salt, cooking wine and ginger juice, and add winter bamboo shoots and sheep ears to boil;
4. Skim the floating foam, add monosodium glutamate and milk, hook it with water starch into a light thick juice, pour in chicken oil, take out the spoon and put it in a deep soup plate.
The therapeutic value of sheep's ears is very high. For people, sheep's ears are a very suitable food to drink. We can eat cold or hot. Rich in nutrition, suitable for a wide range of people. Sheep ears can be roasted or boiled with stuffing. Sheep's ears are very suitable for people who are weak, because sheep's ears can replenish deficiency, help people replenish qi and blood, and provide rich nutrition for malnourished people.