Hello, I'm Master Lu. Mutton is a polarized food in our usual dining table. People you like can't put it down, but people you don't like don't touch it. The main reason is that mutton itself has a bad smell. I like mutton very much. Mutton is warm. Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called "meat, meat, meat". It can not only keep out the cold, but also benefit the body. It can be used for treating and nourishing various deficiency syndromes such as cough due to deficiency of cold, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, physical weakness, chills, soreness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and physical weakness after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic and is deeply loved by people!

There are many ways to make mutton, such as instant-boiled mutton in Inner Mongolia, instant-boiled mutton in Beijing, red willow skewers in Xinjiang, fried mutton with onion, instant-boiled mutton and instant-boiled mutton. There are many cooking methods in China, and there is always one that suits you. So rinse! Roast! Braised! Which way to eat mutton is the best for health?

First of all, my favorite way to eat is roast mutton. Cut the mutton, put it on a bamboo stick, put it on charcoal, and sprinkle with seasonings such as salt, Chili powder and cumin powder. Roasted oily, with a cool beer, ah, I have never wanted anything in my life, I believe many people have this feeling!

To say that the most authentic roast mutton is the red willow kebab in Xinjiang, I believe many people can't resist its charm. This way of roasting mutton, the barbecue fume is too big, and it is not particularly hygienic, so it can't be said to be the healthiest.

Old Beijing instant-boiled mutton is also a very authentic way to eat. The flavor of authentic old Beijing hotpot inherits the characteristics of old Beijing instant-boiled mutton. It uses charcoal fire in a copper pot, and the mutton is exquisite in meat quality, tasteless and tender. Affordable, unique taste, meticulous and thoughtful service, dedicated to every customer a pure traditional hot pot. Instant-boiled mutton, also called hot pot mutton, is mainly made by freezing fresh mutton and cutting it into thin slices with a special tool, namely mutton roll.

The soup base of Beijing mutton hotpot is clear water. Add some onions, ginger and so on, then put the mutton roll into the boiling broth, scald it for a few seconds, and stick it with sesame sauce and various seasonings. The mutton hot pot in Sichuan takes spicy hot pot as the soup base, adds mutton rolls, and can be eaten immediately. Delicious and spicy, very exciting. What they have in common is that the mutton roll is put into the soup base and scalded for a few seconds. They call this method instant-boiled mutton. Very appropriate, so as to taste the tenderness of mutton.

Instant-boiled mutton is especially suitable for autumn and winter, and can be dipped in it according to different personal tastes. Sitting around a steaming hot pot with friends or family, you won't feel cold. This will leave a lot of nutrients in the soup base. How many people will drink soup? It can't be said to be the healthiest way to eat.

How about braised mutton? Braised mutton is fried or fried, then put into a pot and simmered with water and seasoning. After cooking, the juice is thick and the soup is tight, the meat is soft and tender, and the taste is mellow. The mutton made in this way is not only delicious, but also has no smell.

Braised mutton has a high nutritional value, all the nutrients are kept in the soup, and the meat is soft and rotten, which is suitable for all ages. Eating in autumn and winter has a very good nourishing effect. This is the healthiest way to eat.

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