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How to make yam and mutton soup?

2020-11-09 source:internet [ typeface:big medium small ]

The nutritional components of Yam

  • heat quantity(kilocalorie)
  • 56
  • fat(gram)
  • 0.2
  • protein(gram)
  • 1.9
  • carbohydrate(gram)
  • 11.6
  • dietary fiber(gram)
  • 0.8
  • thiamine(mg)
  • 0.05
  • calcium(mg)
  • 16
  • riboflavin(mg)
  • 0.02
  • magnesium(mg)
  • 20
  • niacin(mg)
  • 0.3
  • iron(mg)
  • 0.3
  • vitamin C(mg)
  • 5
  • manganese(mg)
  • 0.12
  • vitamin E(mg)
  • 0.24
  • zinc(mg)
  • 0.27
  • vitamin A(mcg)
  • 3
  • copper(mg)
  • 0.24
  • Carotene(mcg)
  • 0.7
  • potassium(mg)
  • 213
  • phosphorus(mg)
  • 34
  • retinol equivalent(mcg)
  • 84.8
  • sodium(mg)
  • 18.6
  • selenium(mcg)
  • 0.55

Mutton is warm in nature and suitable for eating in winter. Yams are a very tonic ingredient. Making soup with yam and mutton is very tonic. It is very suitable for eating in the cold season. When making mutton soup, you can choose mutton chops. Do this The soup tastes better.

200 grams each of mutton, chicken skin and rough yam, 6 slices each carrot, 1 green garlic, 2 slices angelica, 15 ml wolfberry, 4 slices each Chuanxiong, astragalus, ginger, 4 black dates, 1000 ml broth, 500 ml water, 120 rice wine ml, salt 5 ml

Production Method:

1. Wash the green garlic and cut into diagonal slices; peel and cut the yam into cubes; peel and slice the carrot;

2. Put yams, carrots and mutton into a pot together, add other ingredients (add salt when it comes out of the pot), wrap the mouth of the pot with heat-resistant plastic film, cover the pot, transfer to a steamer, heat water, and steam for 30-40 minutes ;

3. Before turning off the heat, add salt and green garlic slices, put it into a bowl and serve.

nutritional value

Yams can provide the human body with a large amount of mucin, which can prevent fat deposition in cardiovascular system diseases.

To prevent premature arteriosclerosis, the mucopolysaccharides combined with inorganic salts can form bone and make cartilage elastic. And this dish has the effects of nourishing blood, nourishing the skin, strengthening the body and laxative.

Nutritional value: Mutton - As the saying goes: "Food should be paired with beautiful utensils, and medicine is not as good as food therapy." Mutton is warm in nature, nourishes qi and yin, warms the body and nourishes deficiency, appetizers and strengthens the body. It is called a tonic in the "Compendium of Materia Medica". A warming tonic that nourishes yang and nourishes blood and qi.