Danggui Ginger Lamb Soup
Release time : 11/02/2025 09:30:04
Danggui, Ginger and Lamb Soup is a very healthy recipe. The basic characteristic of it is warming the middle, nourishing blood and regulating menstruation with cold.
The nutritional value of Dangzhen Yangrou Meat Soup is very high. It can be used as a post-illness tonic, and it is reported that it can also treat some male infertility.
So, do you know how to make the wonderful Ginger and Mutton Soup? Let's take a closer look at Ginger and Mutton Soup! As one of the best-known tonic soups, Ginger and Mutton Soup can not only warm the liver and disperse cold, nourish the blood and regulate menstruation but also is a very delicious and light delicacy.
Dang Gui and Fresh Ginger Lamb Soup: 1. Material Preparation: - Dang Gui: 30 grams - Fresh Ginger: 50 grams - Lamb: 1000 grams (preferably from a fatty part of the lamb, such as leg meat) - Green Onion: appropriate amount - Salt: appropriate amount - Cooking Wine: appropriate amount - Pepper Powder: appropriate amount 2. Making Steps: - Clean the lamb well and cut it into pieces for later use. - In a pot, add fresh water, place the lamb pieces in it, and boil them vigorously to remove any scum, then set aside the meat. - Clean a clean pot, add cold water, and put the lamb, ginger slices, and Dang Gui slices in it. Boil on high heat, then switch to low heat and simmer slowly. - During cooking, remove any scum occasionally to keep the soup clear. - When the lamb is half cooked, add chopped green onion sections, continue to cook. - Season with salt and cooking wine to taste, continue to simmer until the lamb is tender and the soup is rich and flavorful. - Before serving, sprinkle pepper powder to enhance the aroma. 3. Notes: - Choose fresh lamb for this recipe; frequently remove any scum during the boiling process to avoid affecting the color and taste of the soup. - The proportion of Dang Gui and ginger can be adjusted according to personal taste, but generally, they should be at a ratio of 3:1. - The cooking time should not be too long, otherwise, the lamb may become too soft and lose its texture. This is the basic recipe for Dang Gui and Fresh Ginger Lamb Soup. It has warming and blood-nourishing effects and can relieve cold pain and discomfort, suitable for consumption in winter.
Ingredients: 10g refined Angelica sinensis, 20g fresh ginger, 500g lean mutton, 50g cooking wine, 5g of monosodium glutamate and salt, 10g of cilantro, 2g of sesame.
Method: 1. Clean the Angelica and fresh ginger, add water 2 liters, boil in medium heat for 10 minutes, remove the residue of Angelica and keep it aside.
2. After washing the mutton, put it into a pot and boil over high heat until the blood is removed, then immediately remove it and rinse thoroughly.
3. Chop the scallions and tie them into bundles to be used later.
Additionally, keep some green onions and ginger slices on hand.
4. Add lamb to the Angelica Decoction, add Kweichow Moutai and salt, and scallion knots. Pour water until it covers the lamb by 3 cm. 5. Boil over high heat, then simmer over low heat for 20 minutes. Add MSG. Sprinkle with chopped green onion and ginger strips.
Dosage: As a main dish accompaniment, it is especially effective when accompanied by a small amount of yellow wine.
Applicable Population: Individuals with a weak constitution, emaciation and wasting, soreness and weakness in the waist and knees, postpartum coldness and weakness, cold hernia, deficiency in the middle energizer and stomach, blood deficiency with yellowish complexion, as well as symptoms caused by stomach coldness, stomach distension, cold-cold abdominal pain, dizziness and palpitations.
Contraindications: Individuals with excessively active fire in the body, or those who have recently recovered from a cold-induced fever and diarrhea, or those with severe phlegm-heat conditions, should not resume use.
The effect of Danggui and Ginger Lamb Soup is to warm the liver and blood, disperse cold, and warm the kidneys. It is a light, tasty nourishment soup.
Everyone is familiar with the traditional Chinese medicinal soup, Dan Pi Jiao Yang Rou Tang. It boasts excellent health benefits. Here's a breakdown of its specific effects! Mutton - tender and flavorful, it serves as a premium nourishment ingredient. It is rich in protein, fat, calcium, phosphorus, iron, etc.
Its nature is sweet, warm.
Can nourish the liver and replenish deficiency, effectively treat debility and emaciation, postpartum coldness, abdominal pain, and cold hernia.
The "Prescription for the Golden Treasure" records that this product "maintains warmth in the middle, relieves pain, benefits postpartum women."
"Angelica Sinensis-Blood-supplying and menstrual regulation, promoting blood circulation and relieving stagnation; enhances the warming effect of mutton on deficiency, and liver.
It can not only nourish the blood and activate blood circulation, but also relieve pain.
Ginger-Warming and dispersing, to assist mutton in dispelling cold and warming the stomach, and also to eliminate the smell of mutton.
Combined with other herbs, it warms and nourishes the liver blood, disperses cold, regulates menstruation, and relieves pain.
Dang Gui Tanggang Yang Rou Soup is primarily indicated for body weakness and coldness, lack of spirit and frequent yawning, or pain in the hypochondriac region due to cold hernias, as well as for postpartum blood deficiency in women.
Reports have indicated that certain male infertility treatments are still viable.
It can also warm the middle, nourish the blood, regulate menstruation and disperse cold.
Dang Gui and Jiang Cao Mutton Soup nourishes Qi and blood, warms the middle and warms the kidneys. It is suitable for postpartum women suffering from qi deficiency and blood deficiency, as well as symptoms of abdominal pain due to cold in the kidneys. In addition, this soup can also treat symptoms such as reduced milk production and prolonged lochia.
Can pregnant women drink Angelica Ginger Mutton Soup? Angelica Ginger Mutton Soup is a very effective supplement. People often stew this soup for sick people or infirm people at home to replenish it. As pregnant women who are weak and need to be replenished at all times, of course, they also need to stew a lot of nutritious soups.
However, pregnant women must avoid certain foods as they constantly have to worry about the health of their baby inside.
Can pregnant women consume Dong Gui Mao Ye Yang Rou Tang? The answer is clear: No.
Dang gui nourishes and invigorates the blood, promotes blood circulation, regulates menstruation, and relieves pain. It also moisturizes the intestines and facilitates bowel movements.
Indicated for qi deficiency with yellowish complexion, dizziness and palpitations, menstrual irregularity, amenorrhea and dysmenorrhea, cold-induced pain in the abdomen, intestinal dryness and constipation, rheumatism and arthralgia, traumatic injury, and carbuncles and ulcers.
Alcohol is used to invigorate the blood and facilitate the flow of Qi.
Used for menorrhagia, dysmenorrhea, rheumatism and arthritis, and traumatic injuries.
Because Angelica sinensis is effective in treating various diseases of women, such as menstruation, vaginal discharge, pregnancy and childbirth, it is called "the holy medicine of the female department".
However, Angelica sinensis has the effect of promoting blood circulation. Excessive consumption by pregnant women can lead to miscarriage.
Dong quai and ginger lamb soup has the function of qi supplementation and blood nourishment, warming middle and kidney. It is suitable for women postpartum with qi and blood deficiency and coldness in the kidneys causing abdominal pain, and can also treat symptoms of blood deficiency and milk deficiency, and abnormal menstrual bleeding.
However, it is important to note that individuals with Yin deficiency and heat, as well as those with excessive warmth and fullness in the middle, are not suitable for this decoction.
: Most people can eat it, especially the elderly and weak.
However, it is contraindicated for those with fever, internal heat, and throat pain.
Dang Gui, Fresh Ginger, and Mutton Stew: A Timeless Delight in the Art of Preparation! When it comes to stews, the Dang Gui, Fresh Ginger, and Mutton Stew is a wintertime staple for nourishment. This traditional Chinese medicinal dish, known as a nourishing tonic soup, is particularly beneficial for postpartum mothers experiencing abdominal discomfort. It also treats symptoms such as blood deficiency and reduced milk production, making it an ideal choice for new mothers. So, how long does it take to prepare this delicacy? Let us delve into the secrets of stew preparation right here!
Question: How long does it take to cook the Dang Gui and Fresh Lamb Soup? Answer: Don't rush to eat hot tofu; making a delicious Dang Gui and Fresh Lamb Soup is not an easy task, but it requires some effort! Generally, it takes around an hour on a coal stove, about 40 minutes with a gas or electric stove, or around 30 minutes with a high-pressure cooker. However, you should adjust this according to the amount of ingredients you have, and it’s best to keep it around 50 minutes.
Mom's Encyclopedia: The recipe for Ginseng, Fresh Garlic, and Lamb Soup is simple to make and highly nutritious. It's a great option for those who are weak or sick.
Ginseng, ginger, and mutton soup is a popular dish that everyone loves. Drinking ginseng, ginger, and mutton soup not only adds flavor to your daily diet but also boosts your health.
But it's not easy for a novice in the kitchen to master cooking a delicious pork trotters soup.
To make soup, the first thing to address is what utensil to use. There are many pots in the kitchen, including high-pressure cookers, clay pots, rice cookers, etc. So, which pot should be used for making Gan Jiang Xiao Yang Rou soup? The universal mother's guide will soon provide you with relevant knowledge on this matter.
Old-fashioned and delicious soup is made using a clay pot, with the best being a porcelain one.
Some people find it challenging to cook lamb until it's tender, and using a clay pot can be time-consuming.
Therefore, I chose to use a pressure cooker.
The high-pressure steam, along with the bubbling hot soup, makes the lamb tender and delicious.
Although it is said that lamb will stew more tender, the taste of Danggui and ginger lamb soup made in a pot is not as good as that made in a clay pot.
If you don't mind the trouble, there's an alternative method. Simply cook the lamb in a pressure cooker for 30 minutes, then transfer it to a casserole and continue cooking for another 1 or 2 hours, which will ensure both tenderness and flavor.
The medical information provided in this text is for reference only.
In case of discomfort, it is recommended to seek medical attention immediately. The diagnosis and treatment should be based on the clinical examination conducted by a doctor in person.