1. Qi tonic and less fat
Autumn winds, sheep and children fat. Autumn and winter is the best time for tonic, lamb as Qingbu food, favored. "With the spectrum of interest in the diet," said: "The mutton is warm in the qi, Zi camp. Imperial cold, health and strength."
Lamb is divided into sheep meat and goat meat. The smell of sheep meat is lighter and goat meat has a stronger smell. In addition to the odor, the sheep is dark red in color, firm in flesh, and soft in muscle fibers, with a small amount of fat interspersed with muscles, such as marbled lines between red and white. The goat has a reddish flesh, soft flesh, thick muscle fibers, and no fat between muscles. Its appearance is similar to that of ordinary meat.
In general, mutton has more protein and less fat than pork. Vitamins B1, B2, B6 and iron, zinc, and selenium are abundant. In addition, mutton meat is delicate, easy to digest and absorb, and eating more mutton will help improve the body's immune system. The statement that "If you want to live long, eat lamb often" is a scientific basis.
Lamb's calorie is higher than beef, and it has always been regarded as one of the important foods for keeping warm in autumn and winter and fornicating. Cold winter eat mutton can be Qi tonic, promote blood circulation, enhance the ability to keep out the cold. Lamb can also increase digestive enzymes, appetizers and spleen to help digestion. Chinese medicine believes that mutton is still beneficial to the role of kidney and liver, especially for the elderly or physically weak young people.
2. Private kitchen cooking
There are many ways to eat lamb, explosion, fry, roast, burn, sauce, and oysters. Here's how to introduce several mutton recipes. At home, you can cook and taste delicious lamb. You can also enjoy cooking.
White goats are top grade Hubei Changyang goats, and Hainan East goats are also good. The goat meat is cut into long squares that are about 20 cm long, 13 cm wide, and about 5 cm thick, and then rinsed clean. Heat the water with a wok, add the star anise, clove, cinnamon, pepper, fennel and dried tangerine into a spice bag, then take the ginger and loosen it, scallion, and salt, soy sauce, rice wine, sugar, and rinsed mutton. Put it together in a pot, boil it and use it for about 40 minutes. Remove the mutton, drain it and place it overnight in the refrigerator. Remove the refrigerated mutton and cut it into pieces about 5 cm long, 3 cm wide and 0.3 cm thick, and place them in a flat dish. Serve with sesame oil. White cut goat-colored mellow, tight meat, rich sauce. Even those who suffer from cold stomach and indigestion can enjoy it.
The best choice for mutton is the skinned, ribbed and boned goat. Put the mutton into a clean water pot and boil it over medium heat. Remove the mutton and wash it. Heat 1 tbsp. oil in a wok, saute garlic, ginger, and lamb together, then add cinnamon, dried chilli, Shaoxing, soy sauce, rock sugar, salt, and monosodium glutamate, etc.; boil and roll. Boil in medium heat. At the same time, add the carrot pieces to the same mash until they are rotten. Braised mutton is rich in nutrients, and various kinds of condiments added to it can go to the flavor and preserve its deliciousness. You can also add tonics such as Chinese wolfberry. It is a good choice for women who are not warm in winter and afraid of cold and cold.
In the first two dishes of mutton hotpot, goat meat is used as the raw material, while lamb hotpot is suitable for sheep meat. In Inner Mongolia, the small tail sheep are the best, and only the most tender parts of the lamb are used (ie, the upper brain, the big three, the small three.岔 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆 裆You can use sesame sauce, soy sauce, cooking wine, fermented bean curd, pickled chives and chili oil.
Cantonese people who know how to keep their health are very particular about the soup base of mutton hot pot. Angelica and ginger are added to the soup base. Warm-blooded mutton and Chinese herbal medicine, which supplement blood and relieve pain, can enhance the efficacy of tonic, cold-dispelling, and analgesia, and have a good tonic effect on frail and anemic wasting. In addition, add ginseng to the bottom of the soup, and cook for 10 minutes on a low heat and then use the mutton to make a hot pot. This soup is not only rich in meat, but also has great vitality, nourishing spleen, benefiting the lungs, stimulating the mind, and thirst. Other effects.
3. Yin Yin Runzao essential
It is worth noting that the mutton is dry and often eats mutton stew and mutton hotpots are easy to "get angry." Therefore, after eating mutton stew or mutton hot pot, you can eat some white fungus, lily, pear and other yin, Sheng Jin, Runzao food, or drink tea with chrysanthemum, Yinhua, such as Xiehuo. In addition, people with exogenous cold or body heat should not eat lamb.
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