What are the ways to eat lamb for winter health? Lamb is one of the most admired tonic foods in the country. Mutton is a warm, warm stomach, especially suitable for winter consumption. Nowadays, the common practice for people to mutton is nothing more than stewing, cooking, detonating, and baking. Each approach has its own flavor and characteristics, and contains various nutrients. How does winter health eat mutton? Let's introduce you to the following.
First, how to eat lamb in winter?
1st, stew mutton nutrient loss is minimum
Because the stewed mutton maintains the original soup juice during the cooking process, it can ensure that the nutrition is not lost. Therefore, when the winter arrives, it may be a good idea to send a casserole radish stewed lamb chops to your family members. Simply chop the lambs into 5-6 cm long, add onion and ginger, stew over low heat, and then add radish. If you use a casserole to cook, the flavor is better. In addition, the mutton is warm but not dry, warm in the warm, kidney and kidney, more suitable for winter tonic. In addition to radish, yams, chestnuts, and walnuts can be stewed together. Yam replenishing spleen, and help digestion; chestnut Bushen Zhuangyao, Yiwei Pinggan, according to the "Book of Changes" in the "make up, and fill in the following" principle, chestnut or Bunao Jiapin; walnut warm lung Kidney, Dingchuan Runchang. These three kinds of stew with lamb, rich in nutrition, warm and not dry, Pei Yuan and fixed.
2, mutton heating time is short, nutrition is also very good
Braised mutton is a practice that everyone is most familiar with. In the midst of the winter, when you sit down to the table and taste the fresh mutton meat and tender soup, you will immediately feel warm and warm. The choice of meat is very particular, generally speaking, only the upper brain, big three fork, small trigeminal, grinding file, cucumber strips five parts is more suitable. Knife craftsmanship is even more crucial. It is necessary to press the mutton with ice cubes to remove blood from the blood and slice it with a special knife to ensure that the meat is fresh and tender and not greasy. However, many people like to use spicy soup in Sichuan hot pot to boil lamb, which can easily lead to flaming. However, if properly matched, the nutritional value of mutton meat is also high.
(1) There is a magical effect of mutton seasoning, white pepper, black pepper and warm intestine, and a little in the broth, which is helpful for people with physical deficiency and diarrhea.
(2) When the meat is cooked, some seafood products such as seaweed and sea cucumber also have the effect of warming the spleen and kidney.
(3) Add tofu to add more protein.
(4) Add fresh fish fillets with less thorns or thorns, the nutritional value is higher, and it is also suitable for the elderly and children whose spleen and stomach are slightly weak.
(5) When boring meat and picking up some vegetables such as Artemisia halodendron, Artemisia stalk, etc., it can have the effect of clearing fire and reducing heat.
3, stir fried lamb nutrition next
Blasting is usually represented by scallion lamb. Explosion is a kind of cooking technique that stirs beef and mutton into a pan. This dish has evolved from the old "gun-shot mutton". When it is done, it should be made of fresh sheep's hindquarters, cut into thin slices, accompanied by fresh scallion, and stir-fry. Qi tonic, warm in the warm, but also the power of sweating detoxification.
4, roasted, fried mutton oil, nutrient loss
The barbecue should use fresh hind legs and upper brain areas, remove the fascia, press the water, and cut into thin slices. If you cut unevenly or if the fascia is not clean, you will have a smell when you eat it. The tender mutton slices with brine shrimp oil, soy sauce, diced green onion, coriander section, ginger, sugar, chili oil, dozens of ingredients soaked, and then fired. Roast lamb is not only delicious but refreshing, nutritious, but also can increase appetite. The representative dishes of fried mutton include pine meat and mutton. Pine meat is made from strips of meat wrapped in oil and fried. It is golden in color, soft in texture, and savory and dry. The mutton is derived from the palace dish "broiled mutton". Fresh sheep lamb's flank or anterior eye can be used. Add condiments to low heat until cooked, and then fry in oil, which is in the form of boiled and fried. The taste is crisp and tender inside, salty and dry and fragrant. However, this practice is too large after all oil, because the cooking process is too high temperature, it will lose a lot of nutrition.
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