Stewed mutton with qiamaguqing

Stewed mutton with qiamaguqing

Introduction:

It is said that the sheep in Xinjiang "walk the Golden Road, drink mineral water, eat Chinese herbal medicine, and even pull the dung is Liuwei Dihuang Pill". Although it is a joke, it is enough to show that Xinjiang Sheep grow in the natural environment. Xinjiang mutton is famous for its warm and delicious taste. The simple way to cook it with clear stew can keep its essence to the greatest extent. Put the meat in cold water. The water just overflows the meat. As soon as the pot is boiling, the big blood foam will be skimmed and the fire will be reduced. Real slow fire, real stew. Scoop up the oil slick on the broth in the pot, and then pour it on the meat exposed outside the soup. The soup in the pot is always in a state of non opening. Speaking of qiamagu, not only many mainlanders don't know it, but also many people in Xinjiang don't know it very well. Just from the appearance, it looks like a white radish. The big one is about the same size as the white radish. If you look at it carefully, it looks very ugly. There are many scars on it, and it is not smooth at all. If you're a very picky person, it's hard for chamagou to get in your eyes. Xinjiang people have been eating qiamagu for two thousand years. The weight of qiamagu in the hearts of local ethnic minorities is just like that of ginseng in the eyes of Han people. The difference is that qiamagu can be eaten every day without getting angry. Therefore, Uygur people call qiamagu the holy fruit of longevity. Keping County, which is named after Aksu County in Xinjiang, is the "hometown of longevity", because local people like to eat qiamagu, and they make qiamagu into a variety of eating methods. Now qiamagu is made into drinks, essential oil, sesame oil and so on in Xinjiang. It is said that qiamagu has anti-cancer effect. It can be seen that its nutritional value and medicinal value are really too high. Qiamagu is a highly alkaline plant, which plays a balance role for people with acidic constitution. According to experts, 80% of Chinese people have severe acid body, and about 60% of these people are sub-health bodies, which need to be supplemented with alkaline substances. There are detailed records on qiamagu's plant origin, medicinal properties, pharmacological effects, functions and indications in the great medical canon and other Uygur medical canons: qiamagu is non-toxic, warm in nature, and belongs to the stomach meridian, liver meridian, tongsanjiao, yizhongqi, liwuzang, and Jiexie toxin. Moistening the lung and relieving cough, clearing the liver and improving eyesight, invigorating the kidney, softening the intestines and defecating, diuresis and detumescence, treating cholera, scrofula, mastitis and thirst It can be used for both internal and external use. It can elevate and lower blood pressure, sweat and vomit, lower blood pressure and benefit the body, produce essence, replenish qi, quench thirst and refresh the mind

Production steps:

Step 1: coriander and onion

Step 2: peel the onion and cut it into small pieces. Cut the mutton into small pieces

Step 3: put it into the sand pot

Step 4: add cold water

Step 5: bring the fire to a boil and skim the foam

Step 6: turn down the heat and simmer with onion for about 2 hours

Step 7: wash the chamagou and cut it into pieces

Step 8: add into the casserole, add salt and simmer for 15 minutes or so for 24 hours

Step 9: wash the coriander and cut it into small pieces. Sprinkle with scallion and serve

Materials required:

Mutton: moderate

Chamaku: right amount

Onion: right amount

Salt: right amount

Coriander: moderate

Note: if you boil the soup on a high fire, the foam will keep rolling up. As soon as the foam appears, it will start to skim. If you cook more impurities in the soup, the soup will become turbid. The taste is not fresh and has a bad taste. The quality of the whole soup will be greatly reduced. The soup in the pot will always be kept in a state of non open.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh