Introduction Mutton is warm in nature. Mutton can be divided into goat meat, sheep meat, and wild sheep meat. In ancient times, mutton was called mutton, mutton, and mutton. It can not only protect against wind and cold, but also nourish the body. It has therapeutic and nourishing effects on all kinds of deficiency symptoms such as general wind and cold cough, chronic tracheitis, asthma due to cold, impotence due to kidney deficiency, cold pain in the abdomen, fear of cold due to physical weakness, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, and physical weakness after illness or childbirth. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular. Because mutton has an unpleasant smell of sheep, it is ignored by some people. In fact, if 10 grams of licorice and an appropriate amount of cooking wine and ginger are added to one kilogram of mutton and cooked together, the mutton smell can be removed while maintaining its mutton flavor.
Nutritional value of lamb Mutton is divided into goat meat, sheep meat, and wild sheep meat. Mutton is rich in nutritional value. Mutton has the effects of warming and nourishing qi and blood, promoting lactation and treating leukorrhea, and boosting yang and benefiting essence. The ways to cook mutton include braised lamb, lamb stewed with Eucommia ulmoides, mutton soup, stewed lamb, angelica and astragalus lamb soup, mutton and radish soup, French lamb, lamb and cabbage, mutton porridge, nourishing mutton soup, steamed lamb, lamb stewed with winter melon, and lamb stewed with yam. The efficacy and function of mutton Mutton is more tender and easier to digest than beef. It is high in protein, low in fat, and contains more phospholipids. It has less fat and cholesterol than pork and beef. It is a delicious winter food for cold protection and warming. Mutton is very beneficial for tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of qi and blood, abdominal cold pain, physical weakness and fear of cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all deficiency and cold symptoms. It has the effects of tonifying the kidney and strengthening yang, tonifying deficiency and warming the middle, and is suitable for men to eat regularly. Mutton can resist wind and cold and nourish the body. It has therapeutic and tonic effects on general wind and cold cough, chronic tracheitis, asthma due to deficiency and cold, impotence due to kidney deficiency, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or postpartum, and all deficiency symptoms. It is most suitable for winter consumption, so it is called winter tonic.
Mutton can replenish body deficiency, dispel cold, warm and replenish qi and blood; replenish kidney qi, replenish body weakness, stimulate appetite and strengthen strength; replenish puerpera, clear milk and treat leukorrhea, help Yuan Yang, and replenish essence and blood. It is mainly used to treat kidney deficiency and low back pain, impotence and sperm weakness, thin body and fear of cold, cold after illness, postpartum weakness or abdominal pain in puerpera, postpartum hemorrhage, postpartum alacrity or leukorrhea. However, mutton has a strong smell and puts a heavy burden on gastrointestinal digestion. It is not suitable for people with poor stomach and spleen function. Like pork and beef, excessive consumption of this type of animal fat may cause pressure on the cardiovascular system. Therefore, although mutton is delicious, you should not be greedy. Be careful to eat it on hot summer days or for patients with fever. Be careful to eat it on hot summer days or for patients with fever; people with edema, bone steaming, malaria, exogenous infection, toothache and all febrile diseases are forbidden to eat it. Side effects and contraindications of eating mutton Be careful when eating it in hot summer or for patients with fever. Do not eat it if you have edema, bone steaming, malaria, external infection, toothache or any fever-related disease. Red wine and mutton are taboos, as they will produce a chemical reaction when eaten together. Mutton and watermelon cannot be eaten together, as they will cause diarrhea and other reactions. How to cook mutton Lamb recipe:
Braised Lamb <br /> Ingredients: 500g lamb ribs, 20g carrots, 50g green onion. Seasoning: 30g soybean oil, 30g white wine, 40g Shaoxing wine, 5g chili sauce, 10g soy sauce, 2g sugar, 20g scallion and ginger slices, 4 star anise.
practice:
1. Wash the lamb ribs and cut them into 4 cm square pieces.
2. Put it in the pot, add appropriate amount of water, put in a little scallion, ginger and white wine, bring to a boil, blanch for about 1 minute, then remove and wash in clean water.
3. Wash the carrots and cut into slices.
4. Heat the wok, add soybean oil, add scallion and ginger slices and stir-fry until fragrant
5. Simmer the mutton for another 5 minutes, then add the radish and soy sauce and stir-fry until it turns red.
Eucommia stewed with mutton <br /> Effects: Mutton has a yang-boosting effect, while Eucommia is a good medicine for nourishing the kidneys, which can relieve the symptoms of sore waist and knees, fatigue and spermatorrhea.
Ingredients: Eucommia ulmoides, lamb leg. Method:
1. Wash the Eucommia ulmoides and put it into the pot to boil out the juice. Wash the mutton and set aside;
2. Put the mutton in another pot, add appropriate amount of Shaoxing wine, soy sauce and water and simmer over low heat. Then add the medicinal juice to the stewed mutton and cook until the meat is tender.
Mutton Soup <br /> Ingredients: 1000g mutton, 200g honey, 200g each of dried Rehmannia root, Radix Angelicae Sinensis, and Radix Chuanduan, 100g Polygonum multiflorum, and 50g Astragalus membranaceus.
practice:
1. Peel the mutton, remove the fat and fascia, wash and cut into slices or strips;
2. Put the mutton, dried Rehmannia root, Radix Angelicae Sinensis, Radix Chuanduan, Radix Achyranthis Bidentatae and Astragalus Membranaceus into the pot, add water and boil for about 10 hours. Take the thick juice, remove the residue and keep the meat, then add real honey and boil it into maltose-like state. It is ready to eat.
Clear-boiled mutton <br /> Ingredients: 500g mutton, 25g green onion, a little green radish, 25g coriander, appropriate amounts of MSG, salt, ginger, vinegar, pepper, and 5g sesame oil.
practice:
1. Chop the mutton into 2.5 cm square pieces, smash the ginger with a knife, cut some green onions into strips and some into sections; cut the radish into two halves;
2. Boil the mutton in boiling water to remove the blood, pour it into a ceramic basin, add ginger, scallion, radish, and boiling water (limited to covering the mutton), then place it on a small iron rack in the pot, add appropriate amount of water to the pot (the lower part of the basin should be in the water), cover the pot tightly, and cook until the meat is tender, then skim off the floating oil, remove the scallion, ginger, and radish, and add scallion shreds, coriander, vinegar, pepper, sesame oil, MSG, salt and other seasonings when eating.
French lamb <br /> Ingredients: 300g lamb, 100g carrots, 80g celery, 100g potatoes, 1/2 onion, 500ml pork bone broth, 1 thyme Seasoning: salt to taste, pepper to taste, 8g low-gluten flour, butter to taste Method:
1. Wash and cut the mutton into pieces, drain and set aside.
2. Pour the mutton into a plate, add salt and pepper and mix well, then add low-gluten flour and mix well for later use.
3. Peel the carrots and potatoes, wash and cut into pieces; remove the old tendons from the celery, wash and cut into sections; peel the onion, wash and cut into pieces for later use.
4. Heat a pot and add a little butter and heat until melted.
5. Pour carrots, potatoes, celery and onion cubes into the pot prepared in step 4 and stir-fry until fragrant. Serve on a plate.
6. Wash the pot and heat it, add a little butter and heat until melted, pour the mutton from step 2 into the pot and fry over low heat until the mutton turns white.
7. Pour the stir-fried vegetables in step 5 into the pot in step 6, add broth and thyme and cook over high heat.
8. Cover the pot tightly, bring to a boil and simmer over low heat for about 30-40 minutes until the mutton is soft and tender, then serve.
Lamb and Chinese cabbage <br /> Ingredients: lamb, rapeseed, green beans, mushrooms, water chestnuts, onions Seasoning: salt, MSG, sugar, pepper, starch, sesame oil Method:
1. Dice rapeseed, mushrooms, and water chestnuts, and cut mutton and onions into pieces for later use;
2. Add green beans to the pot, cook for a while, then add mushrooms, water chestnuts and rapeseed, blanch together, remove and set aside;
3. Light a pot and pour in oil. Add mutton and onion, stir-fry until fragrant, then add appropriate amount of water. Bring to a boil, add the blanched ingredients and simmer over high heat. Add salt, sugar, pepper, water starch, sesame oil and MSG to taste and serve.
Angelica and Astragalus Lamb Soup <br /> Ingredients: 200g lamb (fat and lean), 5g angelica, 25g astragalus, 3g salt. Method:
1. Wash the mutton, blanch it in boiling water, take it out and slice it.
2. Wash the angelica and astragalus, put them into a gauze bag, and wash the green onion and cut into sections.
3. Put appropriate amount of water in the pot, add all the ingredients, boil over high heat, skim off impurities, simmer over low heat for 2 hours, add salt to taste, and pay attention to the heat and time.
Mutton and Radish Soup <br /> Ingredients: 400g mutton, 300g radish.
Seasoning: a cilantro, a little soy sauce, Shaoxing wine, and salt, a tablespoon of salad oil, a scallion, and some shredded ginger.
practice:
1. Wash and slice the mutton, and soak it in soy sauce and Shaoxing wine.
2. Wash, peel and slice the radish, and chop the coriander.
3. Stir-fry the onion and lamb with salad oil, add appropriate amount of water and radish, cook on medium heat for 40 minutes, add coriander and season with salt.
Mutton porridge <br /> Ingredients: 250g fresh mutton, 100g rice, appropriate amounts of onion, ginger and salt.
Preparation method: Wash and slice the mutton, put it into the pot with rice, ginger, onion and salt, add appropriate amount of water, and cook porridge in the usual way until the mutton is cooked.
Efficacy: Nourishes qi, nourishes blood and relieves pain.
Indications: Dysmenorrhea due to deficiency of Qi and blood.
Nourishing mutton soup <br /> Ingredients: 500g mutton, 10g Codonopsis pilosula, 10g red dates, 10g wolfberry, 1 piece of ginger, 10g Astragalus membranaceus Seasoning: 1/2 tbsp cooking wine, a pinch of pepper, 2 tsp salt, 1/2 tsp sugar, 1 tsp MSG Method:
1. Wash and chop the mutton into pieces, cut Codonopsis pilosula and Astragalus membranaceus into sections and wash them, soak red dates and wolfberries, wash and slice the ginger;
2. Add water to the pot, put in the mutton when the water boils, cook over medium heat to remove the blood, remove and rinse for later use;
3. Put mutton cubes, ginger slices, Astragalus membranaceus slices, Codonopsis pilosula, red dates, wolfberries, salt, MSG, sugar, pepper powder, and cooking wine in a soup bowl. Add water and steam in a steamer for 2 hours before serving.
Steamed Lamb <br /> Effects: Strengthens the spleen and muscles, warms the yang and strengthens the body. Ingredients: 500g lamb, 400g raw yam and fresh soup, 15g wolfberry and Shaoxing wine, ginger juice, soy sauce, five-spice powder, MSG, and green onion as appropriate.
practice:
1. Wash the raw yam, cut into pieces and put into a steaming bowl.
2. Remove the white membrane from the mutton, wash it, cut it into pieces, put it into a bowl, add Shaoxing wine, ginger juice, five-spice powder and soy sauce and stir evenly to make it taste good.
3. Arrange the slices neatly on the raw yam, add appropriate amount of soup, MSG, scallion knots and mutton juice, pour into a steaming bowl and put it in a boiling water cage over high heat. Steam for 1 hour and 30 minutes. When it is soft, sprinkle with wolfberry. Take it out and serve it on the table after 4-5 minutes.
Lamb stewed with winter melon <br /> Ingredients: 200g winter melon, 200g lean lamb, 10g coriander Seasoning: 2g five-spice powder, 5g green onion, 5g ginger, 2g MSG, 3g salt Method:
1. Wash the mutton and cut into small thin slices; peel the winter melon, remove the seeds and pulp, cut into 6 cm square pieces, blanch in boiling water, remove and drain the water; wash the coriander and chop into fine pieces.
2. Put 800 grams of clear soup in a wok, add mutton slices, scallion and ginger, salt and five-spice powder and bring to a boil. Skim off the foam and simmer until the meat slices are 80% cooked. Add winter melon cubes and simmer until well-cooked. Pick out the scallion and ginger cubes, add sesame oil and MSG, sprinkle with chopped coriander, and serve.
Lamb stewed with yam <br /> Ingredients: 500g mutton, 150g yam, coriander, shredded ginger, shredded green onion, chili powder, cooking wine, cumin, and salt as appropriate.
practice:
1. Cut the mutton into 4 cm long and 2.5 cm wide slices. Wash the green onion and ginger, cut them into sections and cubes, and smash them with a knife.
2. Fry the cumin over low heat until dry, grind it into fine powder, put it in a container together with the chili powder, add MSG and mix well.
3. Add cooking wine, salt and water to the mutton, stir well, then add the scallion and ginger, marinate for 20 minutes and remove the scallion and ginger.
4. Heat the wok with oil until it is 60% cooked, put the mutton slices into the wok and fry until the water is released and the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, add yam, coriander, cumin and other seasonings. Medicinal value of mutton It replenishes the body's deficiency, dispels coldness, warms and replenishes Qi and blood; it replenishes the kidney Qi, replenishes the body's weakness, stimulates appetite and strengthens strength; it replenishes postpartum women, promotes lactation and treats leukorrhea, assists Yuan Yang, and replenishes essence and blood.
Low back pain due to kidney deficiency, impotence and sperm deficiency, thin body and fear of cold, coldness after illness, severe weakness or abdominal pain after childbirth, postpartum hemorrhage, no milk or leucorrhea after childbirth.
It can protect against wind and cold, and nourish the body. It has therapeutic and tonic effects on all kinds of deficiency symptoms, including general wind-cold cough, chronic bronchitis, cold asthma, kidney deficiency and impotence, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or childbirth, etc. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular among people. |
