Tutum Ash
They supplement the center, and increase the ch’i.
White flour, (six chin. Make into tutum ash), mutton (leg. Roast the meat. (Make into) quruq qima (and stuff tutum ash)).
Use a Good Meat Soup for ingredients. Add the noodles and roast (cook dry). Adjust flavors evenly with onions. Add garlic, cream (or yogurt), finely ground basil.
Serves 16
Ingredients
4 lbs broad flat rice noodles, cooked
4 lbs mutton / lamb
2 T fat from mutton / lamb
2 ea onion, red, chopped
2 T garlic, minced
2-4 c broth, lamb or beef
2 pts cream
2 c basil, fresh, sliced into shreds
Directions
1. Thinly slice the mutton (lamb). Melt fat in bottom of cooking pot. Place meat, onions, and garlic in pot to brown.
2. Cover with broth/stock. Bring to a boil, and then reduce heat to a simmer. Simmer until liquid has boiled away.
3. Just before serving, add basil, and then cream. Reduce slightly and add the noodles. Serve.
Notes
Paul D Buell and Eugene N Anderson, A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan Cheng-yao, introduction, translation, commentary, and Chinese text, Sir Henry Wellcome Asian Series, London and New York, Kegan Paul International, 2000, pp. 715, £150.00 (0-7103-0583-4). The Yin-shan Cheng-yao, 'Proper and essential things for the Emperor's food and drink' (1330), which is celebrated as the "first Chinese cookbook".
Basil is acrid in flavor, neutral and lacks poison. It is eaten along with the various vegetables, It is aromatic and removes rank smells.