What ingredients should be added to boiled lamb soup

Braised lamb soup can be paired with ingredients such as white radish, wolfberry, angelica, ginger, red dates, etc. These ingredients can not only reduce gameiness and enhance freshness, but also improve nutritional value, making them suitable for warm supplementation in autumn and winter.

1. White Radish

White radish is rich in mustard oil and dietary fiber. When stewed with lamb, it can relieve greasiness and promote digestion and absorption. The amylase in radish can help break down the protein in lamb, making the soup clearer and sweeter in taste. When stewing, it is recommended to cut the radish into large pieces to avoid softening and affecting the taste after prolonged cooking.

2. Goji berries

Goji berries are rich in goji polysaccharides and carotenoids, which can neutralize the dryness and heat properties of lamb meat. Adding 10-15 goji berries can enhance the nourishing effect of the soup, especially suitable for those with weak constitution. Be careful not to add goji berries too early. It is recommended to add them 10 minutes before serving to preserve their active ingredients.

III. Danggui

Danggui, as a traditional nourishing herb, can enhance its blood nourishing and blood activating effects when combined with lamb. It is recommended to use 3-5 grams of Angelica sinensis slices each time and stew them together with lamb in a pot. The unique aroma of Angelica sinensis can mask the off flavors of lamb, but excessive use may cause the soup to taste bitter. Pregnant women should consult a doctor before consuming it.

4. Ginger

Ginger is an essential ingredient for stewing lamb, and its gingerol can effectively remove the fishy smell. Suggest cracking ginger and blanching it with lamb, then taking some fresh ginger slices and stewing. Ginger can also help drive away cold and warm the stomach, but people with yin deficiency and excessive fire should not consume it excessively.

Fifth, Red Dates

Red dates can add natural sweetness to clear soup, and their cyclic adenosine monophosphate component can promote the absorption of iron elements in lamb meat. Choose thick meat varieties such as Xinjiang Ruoqiang jujube, remove the seeds, and stew with lamb for at least 2 hours. The sugar content of jujube is high, and the dosage should be controlled for patients with diabetes.

When cooking, first blanch the lamb to remove blood foam, and then simmer it with the ingredients over low heat for 2-3 hours. People with a constitution that is too hot can reduce warm and nourishing ingredients and increase heat clearing ingredients such as horse hooves and bamboo cane. It is not advisable to drink tea immediately after drinking lamb soup to avoid affecting protein absorption. It is advisable to consume 1-2 times a week, and pairing with green leafy vegetables can balance the dietary structure. Gout patients should control the amount of soup and avoid excessive intake of purines.