There are many ways to eat mutton, such as frying, frying, roasting, roasting, sauce, rinsing and so on. Of course, mutton is good, but it is not suitable for everyone. Pay attention to the following five points when eating mutton:
1, should be matched with cool and sweet vegetables to play the role of cooling, detoxifying and reducing fire. Such as white gourd, spinach, Chinese cabbage, mushrooms, lotus roots and so on. And sweet potatoes, potatoes, mushrooms and so on. Are sweet and flat vegetables; 2. You should eat it with tofu. Tofu can not only supplement a variety of trace elements, but gypsum can also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. It is advisable to make a dish with radish. Radish is cool and can play the role of eliminating stagnation and resolving phlegm heat; When cooking mutton, put some peeled ginger. Because ginger skin is cool, it has the functions of dispersing fire, clearing heat, relieving pain, expelling wind and removing dampness, and eating with mutton can also remove the smell of mutton; 5, put some lotus plumule when cooking mutton, which has the effect of clearing heart and purging fire.
Dongzhihe mutton soup
When it comes to winter tonic, mutton is definitely the protagonist. Both north and south have the custom of eating mutton and drinking mutton soup in winter. It is said that in some places, there is a saying that "eating mutton on the solstice in winter makes winter warm".
Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney and strengthening yang, warming middle warmer and dispelling cold, warming qi and blood, appetizing and invigorating spleen. Therefore, eating mutton in winter can not only keep out the cold, but also nourish the body, which is really a good thing to kill two birds with one stone. It can be used as a dietotherapy product for people with deficiency of kidney yang, soreness of waist and knees, abdominal cold pain and fatigue.
Chinese medicine believes that goat meat is cool and mutton is warm, so if you want to nourish and dispel cold, you must choose mutton.
In addition, not everyone is suitable for eating mutton, so when using mutton for food supplement, we should pay special attention to our physique. People who are tired and afraid of cold and qi deficiency are more suitable to eat mutton, especially those with yang deficiency. Because mutton itself has the function of tonifying kidney and strengthening yang, it has been regarded as a good product for strengthening yang since ancient times. Moreover, because mutton is a hot food, it is easy to get angry, so some patients with acute infectious diseases, as well as some people who are prone to dry mouth and get angry easily, are not suitable for eating mutton.
Mutton is warm, so it is best to eat it with some cool vegetables, such as radish, loofah, wax gourd, spinach, Chinese cabbage, Flammulina velutipes and mushrooms. But when it comes to the "perfect match" of mutton, there is only radish. On the one hand, the combination of meat and vegetable can supplement all kinds of protein needed by human body. On the other hand, radish is cold and cool, which can moisten dryness and clear fire, remove greasy and help digestion.
Several methods of mutton soup
Drink mutton soup on the solstice in winter. Here are some ways to teach you mutton soup.
1, stewed mutton soup
Ingredients: mutton 500g, red pepper 100g, ginger and garlic, soy sauce, salt and edible oil.
Practice: after washing the mutton, put water in the pot, add the mutton, stew it, take it out to cool, slice it for later use, and keep the stewed mutton soup for later use; Wash red peppers, remove pedicels, slice ginger and peel garlic for later use; Add oil to the pot, add garlic, ginger and garlic cloves, stir-fry the mutton evenly, pour in soy sauce, stir-fry some salt for one minute and then move into the stew pot; Pour the original mutton soup into the stew pot, continue to cook for ten minutes, stew the spicy garlic flavor into the mutton, add a little salt to taste and drink.
2. Bamboo and rattan horseshoe mutton soup
Ingredients: bamboo and rattan, horseshoe and mutton.
Practice: Wash and cut the mutton into pieces and soak it in water. Wash bamboo cane and cut into sections, and wash star anise; Peel and wash horseshoes, and cut them in half; Bring the water in the casserole to a boil, add all the ingredients, bring to a boil over high heat, turn to medium-low heat for two hours, and season with salt.
3. stewed mutton with white radish
Ingredients: 200 grams of white radish, 200 grams of mutton, and appropriate amount of onion, ginger and pepper.
Method: After the mutton is thawed, it is cut into pieces with cold water, soaked for about two hours, and the water is frequently changed. Blanch the processed mutton with cold water, turn off the fire after the fire starts, take out the mutton and wash away the blood foam. Slice ginger and garlic, cut onion, and cook with pepper and mutton. Wash the white radish, cut it into pieces, put it in the pot, cover the pot, cook it on high fire until the water boils, and cook it on low heat for one and a half hours. Just put a little white pepper and salt before cooking.
4, cabbage vermicelli mutton soup
Ingredients: vermicelli, Chinese cabbage, sliced mutton, sliced ginger and chopped green onion. Salt, chicken essence (or monosodium glutamate), white pepper, sesame oil.
Practice: soak the vermicelli in warm water for later use, and wash and cut the cabbage for later use; Boil water and two pieces of ginger in the pot, then add the soaked vermicelli to boil, then add Chinese cabbage, add mutton slices after boiling again, add salt and chicken essence, add more white pepper and sesame oil after boiling, and sprinkle with chopped green onion.
5. Yam mutton soup
Ingredients: mutton 500g, 150g yam, ginger, onion, pepper, cooking wine and salt.
Practice: cut mutton into pieces; Peel and slice yam; Wash ginger and break it; Wash the onions for later use. Put water in the pot, add mutton slices, add ginger to boil, and take out the mutton slices for later use. Put Chinese yam and mutton slices into the pot, inject appropriate amount of water, add ginger, onion, pepper and cooking wine, first boil with high fire, skim off the floating foam, and then stew with low fire until cooked.
6. Danggui Jujube Mutton Soup
Ingredients: mutton, angelica, jujube, medlar, cooking wine, pepper, ginger slices and onion segments.
Practice: Cut the mutton into small pieces after flying. Take a proper amount of Angelica sinensis and wash it for later use. Put the mutton in the casserole. Add Angelica sinensis, appropriate amount of water, ginger slices and scallions. Add a little cooking wine and pepper to remove the fishy smell. Put some red dates in it. After simmering for 3 or 4 hours, add Lycium barbarum. Stew 15 minutes or so, turn off the heat and serve the soup while it is hot. If it is too light, you can add a little salt or not.
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