Can you put ginger in mutton soup?

Mutton is very nourishing, especially mutton hotpot in winter, which can effectively eliminate the coldness of the body. You cannot eat mutton blindly, especially you need to pay attention to the combination of some ingredients. Ginger is also a great way to drive away the cold. A bowl of hot ginger soup can even cure a cold. Many people wonder, since both can drive away the cold, will they conflict if put together? Let’s find out more below.

1. Foods that are incompatible with mutton

1. Vinegar- cooked mutton cannot be eaten with vinegar. Mutton is hot in nature, and vinegar is best paired with cold foods, such as hairy crabs, but is not suitable with hot mutton.

2. It is not advisable to drink tea immediately after eating mutton. Mutton contains a lot of protein, and tea contains a lot of tannic acid. When the two meet, they produce tannic acid protein, which can easily cause constipation.

3. Ginger mutton and ginger are both warm in nature. Some people will get a sore throat if they eat the two together. People with cold body can use it to dispel the cold and warm the body, while people who are prone to getting irritated will get irritated if they eat mutton and ginger.

4. Mutton cannot be eaten with chestnuts. It is not suitable to stew or stir-fry the two together, because the two together will cause indigestion and sometimes vomiting.

2. Mutton food supplement method

Lamb stew

practice:

1. Blanch the mutton in boiling water, rinse with hot water and set aside.

2. Put an appropriate amount of water in the pot and stew the mutton, cooking wine, rock sugar and marinade for about 1 hour. Bring to a boil over high heat first and then simmer over low heat.

3. Then add Hericium erinaceus and cook for a while. Finally, add MSG to season and serve.

White radish stewed with lamb

1. Wash the mutton, cut it into 5 cm square pieces, blanch it in hot water, remove it from the water, and drain it for later use.

2. Cut the radish into 5 cm square pieces, blanch them in hot water and set aside the water.

3. Put 50 grams of oil in an iron pan. When the oil is 70% hot, add sugar and stir-fry the meat. When the meat is evenly colored, add 50 grams of soy sauce, scallion segments, ginger slices and fennel. Cover the pot and simmer for 5 minutes, then add warm water. Bring to a boil over high heat, then add cooking wine, then simmer over low heat. When the meat is 60% cooked, pour the radish into the pot, add salt and stew the meat and radish until they are soft. Finally, add MSG and serve in a bowl.