Qingbuliang Mutton Soup

Name: Qingbuliang Mutton Soup
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 600g Lamb; 10g ginger; 15g Codonopsis; 15g Adenophora; 12 capsules Red dates; 5g Angelica; 5g Tangerine peel; 1000g Shimizu; 4g salt

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

Qingbuliang is a characteristic old fire soup in coastal cities in southern China. It is very suitable for summer drinking. Qingbuliang has the effect of clearing heat and removing dampness. People who are not familiar with clearing tonic and cooling may ask, what are the ingredients for such a nourishing medicated diet? In fact, there are so many formulas for clearing and tonicing, you can’t write on as many as one page of paper, so you don’t have to stick to which one. The kind is the most authentic, and the one that suits your physique is the kingly way. Among the materials, Angelica, Astragalus and Codonopsis have the effects of invigorating qi and promoting blood circulation, moisturizing the intestines, strengthening the spleen and lungs, regulating menstruation and relieving pain, and enhancing the body's immunity. Sand ginseng and tangerine peel have the therapeutic effects of nourishing yin, nourishing body fluid, moistening the lungs and relieving cough. Jujube has a good medicinal auxiliary effect against weakened spleen and stomach, insufficient blood, lack of food, loose stools, fatigue, palpitation and insomnia.
According to an old Chinese doctor, it is necessary to invigorate occasionally in summer, so mutton soup is very suitable for families of all ages. Eating lamb in summer can also play a role in maintaining health. Especially for people who often stay in air-conditioned rooms and prefer to eat cold drinks, they usually suffer from spleen and stomach deficiency and cold. It is also suitable to eat a small amount of lamb, which can remove moisture, warm the stomach and produce fluid, warm up qi and blood, and strengthen the body.

Ingredients

600g Lamb
10g Ginger
15g Codonopsis
15g Adenophora
12 capsules Red Dates
5g Angelica
5g Tangerine Peel
1000g Shimizu
4g Salt

Qingbuliang Mutton Soup

1. Prepare the ingredients

2. Wash the soup and soak for a while, remove and drain the water

3. Wash lamb, drain and chop

4. Boil an appropriate amount of water, add the sliced ginger, blanch the mutton for a while, pick up and rinse with water

5. Pour the drained lamb into an electric casserole

6. Add the soup, pour in water

7. Cover the lid of the electric casserole, turn on the power, select the soup function button, the time is 2 hours and 30 minutes

8. When the soup in the casserole is ready, there is an automatic reminder function and a beeping sound will be emitted at the same time

9. Turn off the power, open the lid, add salt, stir evenly and scoop up for consumption

Tips:
Tips for food:
1. Do not eat mutton with rice vinegar. The sour vinegar has astringent effect and is not conducive to the growth of yang in the body. Eating it with mutton will greatly reduce its warming and tonic effect.
2. In summer, many friends like to eat frozen watermelon. If you eat watermelon after eating mutton, Feicheng will easily hurt your vitality. The reason is that the mutton is sweet and hot in nature, while watermelon is cold in nature and belongs to the cold. Both It belongs to two extremes, so after eating, it not only greatly reduces the warming and tonic effect of lamb, but also hinders the spleen and stomach.
3. The soup is replaced with yam, lotus seed, cactus seed, barley, lily, etc. Its effects are mainly to invigorate the spleen and dispel dampness, clear away heat and moisturize the lungs. It is suitable for people with strong virtual fire.