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Anytime Recipes, C-19, Chinese Traditions, Digestion, Prevention, Winter Recipes

金柜羊肉食谱

Yvonne Lau |

作者 Yvonne Lau

羊肉汤食谱

这道枸杞红枣当归羊肉汤的配方出自张仲景的《金匮要略》。它具有补气养血、温补心肾、健脾胃、强身健体的功效，是冬季非常理想的滋补佳品。我们在原配方的基础上添加了干香菇，以提升其营养价值。

羊肉性温，味甘，健脾益肾，最适合体质虚寒或体质虚弱的人。烹煮时间越长，羊肉越易消化。加入当归、枸杞子和红枣等补气养血的食材，以及温中带辣的生姜和葱白，可以健脾开胃，促进消化，让我们更好地吸收羊肉的丰富营养。最后，加入味甘平的香菇，可以增强体质，在寒冷的冬季增强免疫力。

原料

  • 1½ 磅带骨羊腿
  • 8 克 当归
  • 12 克 香菇 / 香菇 / 香菇（干）
  • 15 克 枸杞子/枸杞子/枸杞子
  • 红枣/枣/红枣（去核）8粒
  • 4 片 生姜/姜/鲜姜（去皮）
  • 2汤匙米酒
  • 2 根葱
  • 6 摄氏度水

烹饪说明

  1. 将羊腿切成小块，焯水、冲洗，然后放入砂锅或荷兰烤箱中。
  2. 将红枣洗净浸泡至软，去核。
  3. 冲洗并浸泡干香菇以补充水分。
  4. 冲洗其他草药。
  5. 将除枸杞以外的所有材料放入砂锅中。
  6. 用大火将砂锅煮沸，然后转小火，炖煮约1小时。
  7. 食用前 15 分钟加入枸杞并用盐调味。

上菜并享用！

关于作者

Yvonne Lau has been the President of Mayway Herbs since 1997 and has worked in the family Chinese herb business since childhood. She first visited China in 1982, and still travels there annually for business and pleasure. She has had the good fortune and honor to work with many people both in China and the US who are passionate about Chinese Medicine and about herb quality.

Yvonne has also been active as the Vice President of the Chinese Herb Trade Association of America since 1998, a trade group founded in 1984 representing over 300 Chinese herb importers, distributors, and retailers primarily in California.

She chairs the Regulatory Compliance Committee for the Association, and in this role has lectured about Good Manufacturing Practices and best business practices, as well as organized and moderated meetings between regulatory agencies and the Association.

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