Mutton is one of the most respected nourishing foods in China. Mutton is warm and can warm the stomach and keep out the cold. Mutton is sweet but not greasy, warm but not dry, which can warm the middle warmer, dispel cold, warm qi and blood, stimulate appetite and strengthen the spleen, especially suitable for winter consumption. Eating mutton in winter can not only keep out the cold, but also nourish the body, killing two birds with one stone!
Mutton contains a lot of protein, but its fat content is only half that of pork. Mutton contains a small amount of carbohydrates, and is also rich in phosphorus, iron, calcium, vitamin B 1, B2, nicotinic acid, thiamine, riboflavin, cholesterol and other components. Besides being rich in nutrition, mutton can also be used to treat impotence, premature ejaculation, oligomenorrhea, infertility, postpartum deficiency cold, abdominal pain and hernia, stomach cold and abdominal pain, dyspepsia, lung qi deficiency and chronic cough and asthma. Healthy living information
There are many ways to make mutton. According to ancient records, there were more than ten kinds in Yuan Dynasty. In modern times, if classified by category, it is mainly steamed, boiled, fried, fried, smoked, stewed, simmered, rinsed, mixed and fried. Of course, the most common and classic are the following three.
instant-boiled?mutton
There are many theories about the origin of special instant-boiled mutton, among which the theory that it originated from Kublai Khan's army in Yuan Shizu is more credible. At that time, people mainly ate mutton, and the main way was to cook the whole piece of mutton in a big pot. Once, because of the emergency, the soldiers had to eat quickly and start fighting. They used their quick wits to cut the frozen mutton into pieces with a knife, rinse it in boiling water, and take it out and dip it in. Originally, it was to fill the stomach, but it turned into delicious food, so this practice has been handed down and widely circulated.
Instant-boiled mutton, also known as "mutton hot pot", has the characteristics that the bottom of the pot is not light for a long time and the mutton is not old for a long time. Instant-boiled mutton can be regarded as a traditional flavor in the north and has an excellent history. It is famous for its fine selection of ingredients, thin and uniform meat slices and diverse seasonings. The raw material of delicious instant-boiled mutton is sheep from Inner Mongolia. Only the meat of five parts, such as the upper brain, the small fork and the cucumber strips, was removed, frozen and compacted, and sliced into plates.
Key points of health preservation
Although mutton hot pot is delicious and nourishing, it is easy to get angry if you eat too much. Chinese medicine pays attention to the dietotherapy method of "heat is cold". It is best to put some peeled ginger in the hot pot, because the skin of ginger is cool, which has the functions of dispersing fire and clearing heat, relieving pain, expelling wind and removing dampness. Eating together can also remove the smell of mutton.