In winter, mutton meat is very popular all over the country and sells hot. Lamb is rich in fat, protein, carbohydrates, inorganic salts and calcium, phosphorus, iron and so on. In addition to nutritious mutton, because of its sweet and warm taste, there are warm in the spleen; kidney impotence; qi and nourishing blood and other effects. Can be used to prevent impotence, premature ejaculation, less infertility, postpartum imaginary cramps, abdominal pain chills, stomach cold abdominal pain, satisfied food, lung weakness, chronic cough asthma and other diseases. Mutton meat is more tender than pork, and contains less fat and cholesterol than pork and beef, and is rich in protein and vitamins B1, B2, B6 and iron, zinc, selenium and other trace elements. Lamb calories higher than other livestock, winter lamb eat can be Qi tonic, promote blood circulation, enhance the ability to protect the cold. Lamb can also increase the digestive enzymes, protect the stomach wall, easy to digest, so eat more lamb can improve the body's immunity, the folk have "if you want to live long, eat lamb" argument. Chinese medicine practitioners believe that "ginseng is qi and mutton is good." Mutton sweet and not greasy, sexual temperature is not dry, can be warm tonic, kidney and impotence, appetite Jianli, lungs help gas, purify and stop breathing, nourishing eyesight, especially suitable for asthma, bronchitis, lung disease and virtual Cold old people or physically and mentally young and middle-aged people have a significant effect on gynecological disorders such as irregular menstruation, disturbed fetal movements, habitual abortion, postpartum abdominal pain, and pale complexion. Healthy people can also take care of their health. Guide to eating mutton There are many kinds of mutton, according to ancient records, there are more than ten species in the Yuan Dynasty. Modern edible lamb is nothing more than explosive, roasted, braised, stewed and other methods. Each approach has its own flavor and characteristics, and contains various nutrients. Stewed mutton kept the original broth in the course of stewing, which can ensure that the nutrition is not lost. The biggest advantage is that it can eat meat and soup, and is a good product to nourish the body. After mutton stewing, it is more rotten, tender and easy to digest. When stewing lamb with proper food, it will have better results. Put hawthorn or mung bean can remove the smell; with radish, yams, chestnuts, walnuts can replenish the spleen and kidney, Yiwei Pinggan; with carrots can Buxu Qi. The mutton meat can also preserve the active nutrients in the mutton, but it should be noted that the fresher the meat piece is, the thinner it is, the better, and it will be hot for about 1 minute in the boiling pot, and the color of the meat will be changed from bright red to red. Gray can be eaten, and the time should not be too short, otherwise bacteria and parasite eggs in the meat cannot be completely killed. Hot pot soup is best kept boiling. The mutton itself tends to be warm, and it consumes more water when it is metabolized. It is easy to make people get angry when eating, so when mutton is cooked, it is necessary to match the nutritional value of mutton. With seafood, such as kelp, sea cucumber, etc. can warm spleen and kidney; with cold and Ganping nature of the vegetables, such as garland chrysanthemum, artemisia straw, Chinese cabbage, spinach, winter melon, mushroom, potato, etc. can cool, detoxification, go to the fire; with tofu Not only can it supplement many trace elements, but also the gypsum can be annoying and thirst-quenching; Tang Nea Ginger can warm up and warm up, can drive off evils, and can cure abdominal pain. In addition, the seasoning of quail meat also has a magical effect. White pepper and black pepper warm the intestines. Adding a little bit of broth in the broth is helpful for people with physical deficiency and diarrhea. Some people think that the hot soup of mutton hot pot is rich in nutrition, but in fact it is the opposite. In the process of eating mutton, many ingredients such as ingredients and unfinished mutton are mixed and boiled in high temperature for a long time and chemical reactions occur between them. Studies have shown that the substances produced after these chemical reactions are not beneficial to the human body and even induce some diseases. Related people suitable for majority of the people 1. Suitable for physically weak stomach; 2. People with fever, toothache, tongue sores, cough sputum, and other symptoms of burning are unfit for human consumption; liver diseases, high blood pressure, acute enteritis, or other infectious diseases and fever are unfit for human consumption. Production guide 1. Put a few hawthorn or some radish, mung beans when cooking, put some onions, ginger, cumin and other seasonings to taste; 2. Be sure to eat thoroughly when you eat quail meat; hot summer and autumn season, should not eat mutton; 3. There are many membranes in the lamb. Before shredding, it should be removed. Otherwise, the meat membranes will be hard after being fried and it will be hard to swallow. Therapeutic effect Sweet, hot, into the spleen, stomach, kidney, heart; Warming up the spleen and stomach to treat stomach, body, and chills caused by spleen-stomach Deficiency; Warming the liver and kidney, for the treatment of kidney yang deficiency caused by Yaoxisuanrutong, impotence embolism; Warm blood is used for abdominal cold pain caused by postpartum blood deficiency caused by cold. According to ancient Chinese medicine, mutton is an excellent warming and strengthening agent for helping Yuanyang, supplementing refined blood, treating lung deficiency, and benefiting from strain. Other related Lamb, known in ancient times as mutton meat, meat, and meat. Li Shizhen said in the "Compendium of Materia Medica": "Mutton can be used as a warming tonic, supplementing qi and replenishing qi, appetizing and bodybuilding, benefiting kidney and qi, raising nourishment and eyesight, and managing guilty of cold and cold, involving five workers and seven injuries." Note Mutton out method: 1. Put a few holes in the radish and cook it with the lamb. Then remove the lamb and cook it again. 2, per 1000 grams of lamb into 5 grams of green beans, boiled for 10 minutes, the water and green beans drained, mutton smell is removed; 3. When cooking lamb, add 100 grams of cut sugar cane per 500 grams of lamb to remove the smell of lamb and increase the flavor; 4. Add the mutton cut into a boiling water pot and add some rice vinegar (500 mutton plus 500 ml of water and 25 g of vinegar). After boiling, remove and cook the mutton. Identify sheep meat and goat meat: look at colors. The muscles of sheep are dark red, with fine, soft muscles intercalated with white fat, and the fat is hard and brittle. Goat meat is lighter than sheep, has subcutaneous fat, only has more fat in the abdomen, and its meat has a stench; second, it does not look like the shape of wool on the flesh. The sheep's flesh is curled and the goat's flesh is stiff; see the ribs. The ribs of sheep meat are narrow and short, and the ribs of goat meat are wide and long. However, lamb meat is a hot matter, so anyone who has fever, toothache, mouth sores, coughing jaundice and other symptoms of getting angry are unfit for human consumption. Patients with liver disease, high blood pressure, acute enteritis or other infectious diseases are also unfit for human consumption. The mutton soup should not be added vinegar, should not eat pumpkin at the same time, eating tea immediately after eating lamb is prone to constipation.
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Winter eating mutton tonic taboo
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