You can't eat mutton without knowing its eight nourishing wonders.
Mutton tastes sweet and warm. Abdominal pain, cold hernia, stomach cold, abdominal pain, dyspepsia, lung qi deficiency, chronic cough and asthma. Adding Chinese herbal medicines to make medicated diet has nourishing and health-care effects.
1. Mutton 150g, japonica rice 100g, 5 slices of ginger. Cook porridge together and add oil and salt to taste.
2. 250g mutton, trotters 1, and proper amount of seasoning. Stir-fried mutton, steamed rice vinegar to remove fishy smell, stewed pig's trotters. It is suitable for waist soreness, abdominal cold pain, postpartum deficiency-cold anemia and other diseases.
3. Mutton 1000g, Glycyrrhiza uralensis Fisch 10g, Angelica sinensis 10g, salt, ginger, cinnamon, star anise and water, and simmer with low fire. Indications are common cold, cough due to wind-cold, weakness, aversion to cold, backache and leg weakness, and frequent urination in the elderly.
4. Mutton150 ~ 200g, garlic 40 ~ 50g and dried shrimps 30g. Cook the shrimps and green onions first, then add the mutton until the meat is cooked. Eat soup, shrimp and meat. It is suitable for kidney deficiency and yang weakness, lumbago and cold pain, and chills.
5. 250 grams of mutton, 30 grams of angelica and 0/5 grams of ginger/kloc-are fried in water until the mutton is cooked, and the residue is removed to get juice. Can be used for treating spleen and stomach weakness, acute abdominal pain, postpartum abdominal cold pain, and abdominal cold hernia.
6. 500 grams of mutton, 30 grams of Codonopsis pilosula and Codonopsis pilosula, 25 grams of ginger and 20 grams of Angelica sinensis are cooked together. Eating meat and drinking soup can cure qi and blood weakness, malnutrition, anemia, low fever and sweating, cold hands and feet and so on.
7. 250 grams of mutton, boiled in water, 500 grams of fresh yam and 250 grams of glutinous rice, boiled into porridge. Take 1 time in the morning and evening to treat anorexia, backache and frequent urination, physical weakness and chills.
8. 200g of mutton, 0/5g of angelica/kloc, 30g of ginger and 0/0g of scallion/kloc, cooked together, seasoned with salt, and eaten with meat and soup. Treat deficiency cold, nausea, cold hernia and cold.
What's the best way to stew, stew and steam for you?
1. Stew, stew and steam: original flavor.
This way of eating can ensure the maximum loss of nutrition, and the nourishing effect is the best. When stewing soup, stew some leg bones and spine for half an hour to form milky soup, remove the soup bones, then put the washed mutton in a pot, add onion and ginger, and stew over low heat. It will taste better if stewed in a casserole.
Tip:
Friends who like to eat meat can choose to stew and steam, because the nutrients of mutton are basically in the meat; If you like soup, you can choose stewed mutton. At this time, soup is the essence. These two ways of eating can supplement your appetite at the same time!
2, Yiqi Buxu, sweating and detoxification-fried mutton
Has the effects of invigorating qi, tonifying deficiency, warming middle warmer and lower body, sweating and detoxicating. Mutton is tender and delicious, wrapped in sauce, and has an endless aftertaste after eating.
Recommended: Fried mutton with onion.
Ingredients: 300g of sliced mutton, 30g of onion, 8 green onions, 4 cloves of garlic and proper amount of starch.
Seasoning: 45g cooking oil, 2 tsps sesame oil, 1 tsp soy sauce 1 tsp white vinegar 1 2 tsp sugar, 3 tsp monosodium glutamate1tsp.
Exercise:
1. Mutton is stirred with soy sauce, monosodium glutamate and starch, marinated for 10 minute, then the excess juice is poured out and drained; 2. Wash and slice onions, wash and slice garlic, and wash and slice scallions; 3. Add oil to the pot, heat it, pour in mutton and stir-fry for 1 min, and take it out; 4. Add oil to the wok, pour in shallots, garlic and shallots, stir-fry for 2 minutes, stir-fry the mutton in the wok, and add white vinegar, sesame oil and sugar; 5. Stir-fry all the ingredients in a wok for 2 minutes, then evenly put them in a flat-bottomed iron pan, heat them with strong fire, thicken them with water starch, and take them out.
Warming up deficiency, appetizing and fitness-rinse and eat?
3, warming up deficiency, appetizing fitness-eat.
Instant-boiled mutton can keep out the cold and strengthen the body, which is most suitable for winter. The main point of this way of eating is that the mutton can be soaked in cold water for one night, and the flavor of the mutton can be extracted. This way of eating, it should be reminded that instant-boiled mutton with spicy soup base is easy to get angry after eating. At this time, you can eat some tremella, pears and other foods at the same time, or drink some chrysanthemum tea to get rid of the fire. Because there may be germs and parasites in mutton, it is necessary to choose mutton slices that have passed quality inspection and rinse them thoroughly until they are cooked.
Recommended: instant-boiled mutton with tofu.
Hot-boiled mutton with tofu can reduce the calories of mutton. Because tofu tastes sweet and cool, it has the effect of producing fluids and detoxifying. Rinsing with mutton can tonify the spleen and stomach, clear away heat and toxic materials, play its role of invigorating the middle energizer and benefiting qi, and at the same time play a certain buffering role in the dryness of mutton. As for the types of tofu, traditional tofu is the best choice, and bittern tofu is especially ideal. The nutrition of frozen tofu will not be lost, and the hot pot tastes good. Although the texture of lactone tofu is soft and smooth, its nutritional composition is slightly worse than that of traditional tofu.
Health Guidance: How to Choose Fresh and Healthy Mutton?
After knowing how to eat mutton, if you want to cook it, what kind of mutton is the best? Here are some tips to teach you.
There are two kinds of mutton in the market: frozen and fresh. Good quality frozen mutton is bright and bright red. Sometimes mutton turns white as soon as it is taken out of the freezer, but it turns red after a while, which is also of good quality. The fat part should be white and delicate. If it turns yellow, it means it has been frozen for a long time. Fresh mutton feels sticky and not slippery, which means there is no moisture. The muscles of fresh mutton are strong and elastic, and they can stand up when cut into thick slices, while those that are not fresh are too soft to stand.