Raw oyster mutton soup
The ingredients of oyster mutton soup are: oyster (fresh) 250g mutton 250g salt 3g ginger 5g onion10g.
Method for making oyster mutton soup
1. Wash the oyster meat.
2. Wash the mutton; Cut into pieces.
3. Wash the onion and cut the chopped green onion.
4. Wash and slice ginger.
5. Put the oyster meat, mutton and ginger slices into the pot together, boil them with strong fire, simmer for about half an hour, add chopped green onion and season with salt.
Health tips
Oyster mutton soup has the functions of nourishing liver and kidney, nourishing blood and calming the nerves.
Nutritional value of oysters
Oyster meat is delicious and nutritious, and it has many functions, such as slimming, beautifying, lowering blood pressure, nourishing yin and nourishing blood, and strengthening the body. It is regarded as delicious seafood and bodybuilding food. Among many marine treasures, many people only love oysters. The west calls it "the magic food given by God". The Japanese call it "the source of roots". There is also a hymn of "oysters in the sky and underground". Many famous scholars at home and abroad have an indissoluble bond with oysters. Oyster meat is fat, tender and smooth, delicious and nutritious, and is known as "undersea milk". According to the analysis, dried oyster meat contains 45% ~ 57% protein, 7% ~ 1 1% fat and 0/9% ~ 38% glycogen. In addition, it also contains a variety of vitamins and taurine as well as nutrients such as calcium, phosphorus, iron and zinc. The calcium content is close to 1 times that of milk, and the iron content is 2 1 times that of milk. It is a precious food for skin care and disease prevention.
Oyster, also known as oyster, is mainly used to treat anxiety, fright and insomnia. This quality has the effect of calming the nerves and can be used to treat anxiety, palpitation, insomnia and dreaminess. It is often combined with keel, such as Guizhi Gancao Gulong Muli Decoction from Treatise on Febrile Diseases. It can also be combined with tranquilizing drugs such as cinnabar, amber and Ziziphus jujuba seed. Hyperactivity of liver yang, dizziness. This product is salty and cold, enters the liver meridian, and has the functions of calming the liver, suppressing yang and benefiting yin. For those with yin deficiency and hyperactivity of yang, dizziness and tinnitus, it is often used with Gu Long, Tortoise Shell and Radix Paeoniae Alba. It is also used to treat long-term fever, excessive burning of true yin, wind deficiency and limb convulsions. It is often combined with herbs such as Rehmannia glutinosa, Tortoise Shell and Trionyx Trionycis for nourishing yin, calming wind and relieving spasm.
Calcium in oysters makes the skin smooth, and copper makes the skin look good and looks particularly bloody; Potassium can treat dry skin and acne; Vitamins can also smooth the skin and regulate oil secretion. Oyster is rich in nucleic acid, which plays an important role in the synthesis of protein, thus delaying skin aging and reducing the formation of wrinkles. With the increase of age, the ability of human body to synthesize nucleic acid gradually decreases, and it can only be ingested from food. The milk people drink every day is obviously not as good as "submarine milk" in this respect.
Li Shizhen also said in Compendium of Materia Medica that oysters "treat deficiency with meat, relieve fever after drinking, make skin smooth, clear away heat and remove dampness, stop heart and temper pain, purge red and turbid urine, and eliminate hernia." . It is slightly cold and has an acid-producing effect, so it is more beneficial to people with hyperacidity or gastric ulcer. "Shen Nong's Classic of Materia Medica" records that "(Oyster) takes it for a long time, strengthens joints, kills evil spirits and prolongs life. The calcium content in oysters is close to that of milk, and the iron content is 2 1 times that of milk, which is beneficial to the growth of bones and teeth after eating.
Oysters can be eaten in many ways. Fresh oyster meat is generally steamed, fried, fried, scrambled eggs, fried oyster cakes, skewered fresh oyster meat, boiled soup and so on. Steaming with proper seasoning can keep the original flavor; If you eat soft-fried fresh oysters, you can marinate them with a little yellow wine, then dip them in batter, fry them in oil pan until golden brown, and use oil and vinegar as seasoning. When eating hot pot, you can string oyster meat with bamboo sticks, put it in boiling soup and take it out in about a minute. If you cook soup with minced meat and shredded ginger, the soup will be as white as milk and delicious. Oyster meat can also be processed into dried products, called oyster sauce. If fresh oyster meat and juice are boiled, dried or dried together, it becomes cooked oyster sauce. Don't cook it if you want to keep the whole flavor. Directly drying oyster meat becomes the famous raw oyster sauce. Oyster sauce can be eaten in various ways.
Conclusion: When selecting oysters, we should choose those with light yellow color, bright color and uniform size. Here, we should remind everyone not to eat oysters from May to August. The oysters in these months are not delicious and lack nutrition, so it is not advisable to eat more oysters.