Hello, my friend, mutton with tofu won't get angry. Mutton is warm, and it is easy to get angry when eaten frequently. Therefore, when eating mutton, it should be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, Flammulina velutipes, mushrooms, lotus roots, water bamboo, Chinese cabbage and so on; Sweet potato, potato, mushroom, etc. It is a sweet vegetable. Mutton with tofu is the best, which can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. Mutton and radish can make a dish, which can give full play to the coolness of radish, eliminate stagnation, resolve phlegm and clear heat. It is also recorded in ancient Chinese medicine books that mutton should not be eaten with pumpkin. This is mainly because mutton and pumpkin are both warm foods, and it is easy to get angry when they are eaten together. The best nutrition of stewed mutton is to explode, roast, rinse and stew, and stewed mutton is the best. Because the stewed mutton retains the original soup in the cooking process, it can ensure the nutrition not to be lost to the maximum extent. 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 tonify the kidney and strengthen the waist, benefit the stomach and calm the liver. According to the principle of supplementing the book of changes, chestnuts are still good for nourishing the brain. 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. Instant-boiled mutton is a very popular way to eat. Because of the short washing time, nutrition is not easy to lose. Dietary Tips: Suggestion: When your good friend suggests that you make mutton, the matching function of seasonings can not be ignored. It is best to put some peeled ginger, because the ginger skin is cool, which has the functions of dispersing fire and clearing heat, relieving pain, dispelling wind and removing dampness, and can also remove odor. When cooking mutton, use less spices such as pepper, ginger, clove and fennel. You can put some lotus plumule, which has the function of clearing the heart fire.