The custom of eating mutton on the Double Ninth Festival is popular in the north, because sheep fat in autumn can keep warm and drive away the cold. ? Sheep? 、? Yang? And homophonic. Eating mutton on the Double Ninth Festival has naturally become a custom outside Jiangbei and the Great Wall in China. Want to eat white flour to make noodles? White? what's up A hundred? Remove the top word? One? Ninety-nine means one hundred MINUS one. Jiujiu? Classic.
Is it called the birthday of a 99-year-old man in Beijing? White head? . Wealthy families can hold mutton-based banquets on the same day, such as fried, roasted, rinsed and even whole sheep seats. Autumn is the fattest season for sheep, and mutton is warm and can keep out the cold.
Do people in Taiwan Province Province pay attention to it? Chongyang takes tonic? Most families are used to buying stewed mutton on this day? Perfect? Medicine. Taiwan Province Province is surrounded by the sea and is rich in fish resources. People usually attach importance to the collocation of fish and mutton in their diet. The reason is that this combination is enough? Fresh? . Mutton often appears in folk festive banquets in Taiwan Province Province, which is related to the fact that sheep are auspicious animals.
Mutton is similar to beef in meat quality, but it has a strong meat flavor. Mutton is tender than pork and has less fat and cholesterol than pork and beef. Li Shizhen said in Compendium of Materia Medica:? Mutton can warm the middle warmer, tonify the middle warmer, stimulate appetite, strengthen the body, benefit the kidney, benefit the gallbladder, improve eyesight, and treat fatigue, cold, five strains and seven injuries. .
Mutton can keep out the cold and strengthen the body. It can be used for treating and nourishing common cold and cough, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, physical weakness and 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 autumn and winter and is deeply loved by people.
How to eat mutton is the most nutritious mutton? The weather is warm but not dry. It is warmer in the middle and warmer in the lower part, which is more suitable for winter tonic. Besides radish, it can also be stewed with yam, chestnuts and walnuts, which is more nutritious. Yam is beneficial to qi and spleen and helps digestion; Chestnuts strengthen the kidney and waist, benefit the stomach and calm the liver, according to the Book of Changes? Make up for it? Richard, chestnuts are still brain-healthy; Walnut kernel warms lung and kidney, relieves asthma and moistens intestines. These three kinds are all stewed with mutton, which are nutritious, warm but not dry, and have a strong foundation.
The most nutritious way is to stew mutton. Because the original soup is preserved in the cooking process, the nutrition is guaranteed to the maximum extent. So it's cold, so I might as well send home a lamb chop stewed with radish in casserole, which can play the role of benefiting qi, tonifying deficiency, reducing qi and resolving phlegm. Just chop the lamb chop into five pieces? 6 cm long, add onion and ginger, simmer, and then add radish. It tastes better if you stew it in a casserole.
Fried mutton is second in nutrition. When cooking, you should choose fresh and tender lamb hind leg meat, cut it into thin slices, add fresh scallion and stir fry over high fire. Supplementing qi and deficiency, warming the lower body, and sweating and detoxifying.
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 nourish the spleen and stomach, clear away heat and toxic materials, and is beneficial to mutton. Dry repair? Play a certain buffering role.
The practice of mutton 1. Stewed mutton
Materials:
Sheep hind legs, the latter inch row and other mutton with bones, potatoes, carrots, onions, ginger, pepper and white pepper.
Exercise:
1. Take out the leg of lamb with boiling water, put it in a soup pot, add appropriate amount of water, add appropriate amount of pepper (people who are afraid of eating pepper can wrap it in gauze, and pepper can remove the fishy smell of mutton well), and heat it with high fire.
2. Mutton is stewed and other ingredients are processed. Cut the onion into sections, cut the ginger into large pieces and mash it, and peel and cut the radish into large pieces.
3. It's best to slice the ginger into pieces, so that the ginger juice can be boiled out. When the soup absorbs the ginger juice, it will be slightly spicy, cool and delicious.
4. Add all the ingredients into the soup, bring it to a boil with high fire, skim off the foam, and turn to low heat and cook slowly for at least 1 min.
5. Add salt and white pepper after cooking, and add some coriander.
Second, braised lamb leg stewed potatoes
Materials:
Leg of lamb, red pepper, peanut oil, garlic cloves, soy sauce, wet starch, refined salt, monosodium glutamate, sesame oil, onion and ginger.
Exercise:
1. Scrape the mutton, put it in a clear water pot, and add the onion and ginger. Boil the mutton until it is 80% cooked, take it out, let it cool, and cut it into 4 cm cubes.
2. Add peanut oil to the wok, stir-fry red pepper slices and garlic slices first, then add mutton, pour 250g of boiled mutton soup, add salt and soy sauce, and wait until the soup thickens. Add monosodium glutamate, thicken and pour in sesame oil.
3. Roasted mutton with carrots
Materials:
Mutton, carrot, cooking wine, soy sauce, sugar, salt, ginger slices, dried peppers, cloves, cumin and orange peel.
Exercise:
1. Wash the mutton, cut into pieces, blanch it in a boiling water pot, and then take it out and control the water; Wash carrots, peel them and cut them into hob blocks.
2. Heat the wok, pour in proper amount of oil, stir-fry dried Chili, ginger slices, cloves, cumin and orange peel first, then add mutton, and pour in cooking wine, soy sauce, sugar and salt to stir-fry evenly.
3. After the mutton is colored, pour a proper amount of water into the mutton. Stew for more than an hour. After the fire boils, turn to low heat and stew for about an hour.
4. After waiting for an hour, pour in carrots and continue to stew until the soup thickens and the carrots become tender.
Fourth, toothpick mutton
Materials:
400g mutton, onion, ginger, cooking wine, proper amount of oil, salt, a teaspoon of cumin powder, a teaspoon of Chili powder and a teaspoon of cooked sesame seeds.
Exercise:
1. Cut mutton into large pieces, mix well with marinade and marinate for at least one hour.
2. Mix cumin powder and Chili powder well;
3. The toothpick is brewed with boiling water at least half an hour in advance;
4. Marinated mutton is worn on toothpicks;
5. Heat the oil in the pot, pour the mutton into the pot at about 70% heat, fry until it changes color, remove the hot oil and pour the mutton, and continue to fry until the surface is golden.
6. Leave a little base oil in the pot, pour in Chili cumin powder and stir well, pour in mutton and stir well, turn off the fire, sprinkle with sesame seeds and mix well!
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