Three ways to eat mutton in winter

Three ways to eat mutton in winter

In the “Compendium of Materia Medica”: “mutton can warm up the deficiency, tonify the qi, appetizing and fitness, replenish the kidney qi, nourish the gall and brighten the eyes, cure the cold and cold, five labor and seven injuries.”

Traditional Chinese medicine believes that mutton is sweet and warm in nature, and has the effects of warming and removing cold, warming qi and blood, and kidney and aphrodisiac.

There are many ways to make mutton, and the nourishing effects of different methods are different.

Here we will introduce in detail: eating methods such as simmering, stewing, steaming can instead ensure that the nutritional ingredients are not lost, and the nourishing effect is the best.

To stew the soup, first use some lamb leg bones and spine bones to simmer for half an hour into a milky white soup, remove the soup bones, then put the washed lamb into the pot, add green onions and ginger to simmer.

If you casserole, the flavor is better.

  Tips: Friends who like to eat meat can choose to eat steamed and steamed, because the nutritional content of mutton is still in the meat; if you like to drink soup, you can choose how to stew mutton. At this time, the soup is the essence.
These two ways of eating, while tonic, can also take into account their appetite.

  Adding tofu to mutton and mutton can reduce the heat of mutton.

Because tofu is sweet and cool, it has the effects of shengjin detoxification. It can be used with mutton to nourish the spleen, stomach, and detoxify heat. While exerting its role of tonifying and nourishing qi, it must have a buffering effect on the “dryness and tonic” of mutton.

As for the types of tofu, traditional tofu is the best choice. Northern tofu with brine is especially ideal.

Frozen tofu does not lose nutrition, and shabu-shabu tastes good.

Although lactone tofu is soft and soft, its nutritional content is slightly worse than traditional tofu.

  Efficacy: The lamb can protect the body from wind and cold, and is most suitable for winter.

The main point of this way of eating is to soak the lamb in cold water overnight, so as to extract the odor of the lamb.

This way of eating, it needs to be reminded that the spicy soup base is lamb, which is easy to get angry.

At this time, you can eat some tremella, pear and other healthy and dry food, or drink chrysanthemum tea to heat.

Because there may be germs and parasites in the lamb, you should choose quality lamb slices and simmer them until they are fully cooked.

  Ingredients for mutton onion: 300 grams of sliced mutton, 30 grams of onion, 4 cloves of garlic, 8 shallots, moderate starch.

  Seasoning: 45 grams of cooking oil, 2 teaspoons of sesame oil, 1/2 teaspoon of white vinegar, 1 teaspoon of soy sauce, 3 teaspoons of sugar, and 1 teaspoon of MSG.

  Method: 1. Lamb with MSG, soy sauce and starch, mix and marinate for 10 minutes, pour out the excess juice and drain; 2, wash the onion and cut into pieces, wash the garlic and slice, wash the green onions and cut into sections;Add oil to the pan, heat, pour lamb and stir fry for 1 minute, serve 4 times, add oil to the wok, pour garlic, onion, spring onion, and simmer for 2 minutes until the aroma comes out.Stir-fry, and add sesame oil, white vinegar, sugar; 5, stir-fry all the ingredients in the wok for 2 minutes, and evenly simmer in a flat-bottomed iron skillet.

  Efficacy: It has the effect of nourishing qi and nourishing deficiency, warming, warming, and sweating and detoxifying.

The mutton is smooth and tender, not fragrant, and the oil-in-water juice has an endless aftertaste.

  The above is the practice of mutton. Which one do you prefer?

Although mutton has a high tonic effect, not everyone can eat mutton, because the smell of mutton is heavier and the burden on our gastrointestinal digestion is heavier.edible.
Therefore, it must be recognized when eating in daily life!