Question 2: How to eat mutton has the highest nutritional value. It is a good time to eat mutton in the cold winter of the year. There are many ways to eat mutton now, which are nothing more than stew, rinse, fry and roast. Which one is the most nutritious and beneficial to health? Mutton stew has the highest nutritional value. Among several methods such as stewing, rinsing, frying and roasting, stewed mutton has the highest nutritional value. Because mutton maintains its original flavor in the process of stewing, it retains the nutrition in mutton to the maximum extent. Suitable for stewing with mutton are radish, yam, chestnut and walnut kernel. Radish tonifies qi, tonifies deficiency, tonifies qi and eliminates phlegm; Yam is beneficial to qi and spleen and helps digestion; Chestnuts benefit the stomach, calm the liver, tonify the kidney and strengthen the waist; Walnut kernel warms lung and kidney, relieves asthma and moistens intestines. The nutritional value of instant-boiled mutton is second. Instant boiled mutton is a famous dish. When the weather is cold, you can sit on the dining table, taste tender mutton and delicious mutton soup, and get warm all over at once. However, instant-boiled mutton has shorter heating time and less nutritional loss, and its nutritional value is second only to stewed mutton. The so-called fried mutton ranks third in nutritional value, which refers to a famous dish made by putting mutton in a pot and frying it with strong fire. Because mutton is fried at high temperature, the nutritional loss is relatively large, and the nutritional value is only higher than that of roast mutton. At the same time, the taste is not as good as stewed mutton and instant-boiled mutton, so fewer people eat it. Roasted mutton has the lowest nutritional value. Roasted mutton, especially roasted whole sheep, is deeply loved by everyone because of its delicious and refreshing taste.
Question 3: How to make stewed mutton delicious and nutritious?
It is a home-cooked stew with fat mutton as the main ingredient, which can reduce blood sugar and lipid, beauty beauty, enhance resistance, and has various methods and rich nutritional value.
Exercise 1
Make ingredients
Two Jin of fat mutton; Soy sauce is five yuan; One or two salts; Ten prickly ash; Two onion segments; Five slices of ginger; Fennel is five dollars.
manufacturing process
Wash and dry mutton, cut it into small pieces with a straight knife, soak it thoroughly in a boiling water pot (casserole is best), take it out and cook it in another pot (casserole is best) with cold water, add soy sauce (white soy sauce is best), salt, pepper, onion, ginger slices and fennel (wrapped into small packets), then add the meat pieces and stew it on low heat.
Exercise 2
Mutton stew with Eucommia ulmoides Oliv
Stewed mutton
Mutton is hot and helps yang, while Eucommia ulmoides is a good medicine for tonifying kidney, which can relieve symptoms such as weakness of waist and knees, fatigue and nocturnal emission.
Make ingredients
Eucommia ulmoides Oliv Leg of lamb
production process
1. Wash Eucommia ulmoides Oliv. Boil the juice in a pot, and wash the mutton for later use.
2. Put the mutton in another pot, add proper amount of Shaoxing wine, soy sauce and water to simmer. Then add the medicinal juice to the stewed mutton and cook until the meat is rotten.
Exercise 3
Stewed mutton with radish
Make ingredients
500g of mutton, 0/000g of radish/kloc and 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.
production process
Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, change water chestnut, add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl.
To annotate ...
Mutton stew is a traditional food for people in northwest Shanxi for thousands of years. However, compared with other places, the stewed mutton in Ningwu, Shanxi Province has a unique flavor. Because it takes more than one procedure to make it. The method is as follows: chop the mutton into three pieces, blanch it thoroughly in a boiling water pot, take it out and put it in a cold water pot, then cut the washed carrot into pieces, put it in a mutton pot, add soy sauce, salt, onion, ginger slices, fennel and pepper, then heat the pot on high fire and stew it in warm water until cooked. It is characterized by soft and sweet taste and endless aftertaste.
Exercise 4
Stewed mutton with yam
Make ingredients
Mutton 500g, yam 150g, shredded ginger, shredded onion, pepper, white wine and salt.
production process
1. Cut the mutton into pieces 4 cm long and 2.5 cm wide. Wash onion and ginger, cut them into sections and slices respectively, and mash them with a knife.
2. Stir-fry cumin with low fire, grind it into fine powder, put it in a container with Chili powder, add monosodium glutamate and mix well. 3. Add cooking wine, salt and water to mutton, stir well, then add onion and ginger, marinate for 20 minutes, and remove onion and ginger. 4. The wok is on fire, put oil in it, and cook until it is half done. Put the mutton slices into the wok and slide away. The raw material contains a lot of water, and it is taken out when the oil temperature drops. When the oil temperature rises again, fry the mutton slices again, take them out, and add spices such as yam, coriander and cumin.
Mutton is a food that helps Yuanyang, replenish essence and blood, and help fatigue. It has the effects of warming middle warmer, tonifying deficiency, stimulating appetite and invigorating spleen. Yam has the functions of strengthening the spleen and stomach and benefiting the lung and kidney, and can be used to treat chronic enteritis, cough and asthma due to lung deficiency, diabetes, nocturnal emission and enuresis. Coriander has the effects of resolving food stagnation, relieving qi, invigorating spleen and harmonizing middle energizer. The combination of the three is suitable for people with physical weakness, stomach cold, limb cold, chronic asthma, anemia, yang deficiency and so on. Nutritional analysis: Every100g of mutton contains protein133g, fat 34.6g, sugar 0.7g, calcium 1 1 mg, phosphorus129mg, iron 2.0mg, vitamin B and vitamin A, etc.
Question 4: Which foods are most nutritious with mutton? 1, tofu radish. Tofu and radish can not only supplement a variety of trace elements, but gypsum can also play a role in clearing away heat and purging fire and quenching thirst. Mutton and radish cooked together can play a role in eliminating stagnation, resolving phlegm and clearing heat.
2, black beans. Mutton is rich in animal protein and black beans are rich in plant protein, which complement each other and promote the comprehensive absorption of protein. Black beans contain more phytosterols and unsaturated fatty acids, which can reduce the absorption of cholesterol and saturated fatty acids in mutton and help reduce blood fat. Black enters the kidney, so black beans can also enhance the efficacy of mutton in tonifying kidney and warming kidney.
3. Ginger. Mutton tonifies blood and warms yang, and ginger relieves pain, dispels wind and dehumidifies, which are matched with each other. Ginger removes the fishy smell of mutton and helps mutton to warm yang and dispel cold. Adding mutton and yam to enrich blood, strengthen body and relieve constipation; Add coriander for appetizing and aphrodisiac.
Although mutton has a bad smell, it is tender and nutritious, and it is not easy to get fat. Eating with the above three foods has the functions of tonifying kidney, warming body, clearing away heat and purging fire, stimulating appetite and strengthening yang.
4. Don't eat mutton for some diseases, people who often suffer from oral erosion, red eyes, bitter taste, irritability, dry throat, swollen gums, or diarrhea, or people who take Pinellia ternata and Acorus gramineus in traditional Chinese medicine prescriptions should avoid eating mutton.
5, should not be eaten with pumpkin. Mutton and pumpkin are warm foods. If you eat together, it is easy to get angry. Similarly, when cooking mutton, you should also put less spicy condiments such as pepper, pepper, clove and fennel.
Question 5: What combination of mutton and mutton has the most nutritional value? Raw materials:
300 grams of carrots and 0/80 grams of mutton/kloc.
Accessories:
Water 1200ml, 3 tsps of cooking wine, onion, ginger and minced garlic 1 tsp, proper amount of sugar and salt, and sesame oil 1/2 tsp.
Exercise:
1 Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use. 2. Blanch the mutton with boiling water, remove and drain. 3 tablespoons oil, add 5 tablespoons salad oil, stir-fry mutton over high heat until the color turns white. 4 Put carrots, water and other seasonings (except sesame oil) into the pot and bring to a boil. 5. Cook on low heat for about 1 hour, then turn off the fire and add sesame oil to the pan.
Tips:
1. This dish can't be eaten with vermicelli, otherwise it will destroy the original efficacy. Don't add sour food when cooking, otherwise it will destroy its efficacy. This dish can nourish and preserve health, and it is especially effective to improve the coldness of women's hands and feet if eaten regularly.
Features:
Tonifying deficiency and qi and blood, long-term consumption can tonify the middle energizer, prevent cold hands and feet, help digestion and relieve cough.
Stewed mutton with ginger and wolfberry
Ingredients: 600g mutton, ginger 1 segment, 8g medlar.
Accessories: 2 tsps of salt, 2 bowls of vinegar and cooking wine1/,2 tsps of oil.
Exercise:
Wash the mutton, cut into pieces, pour it into boiling water, add vinegar, blanch it to remove fishy smell, and pick it up. Ginger cracks without peeling and brushing; Heat a wok, add vegetable oil, saute ginger slices, stir-fry mutton slices, add 8 bowls of water and cooking wine, add Lycium barbarum, and simmer for about 1 hour. When the meat is cooked, season with salt and turn off the heat.
Tips:
Mutton is a kind of warming food, which can enhance physical strength, improve metabolism and body circulation, protect abdominal cavity, nourish kidney qi and prevent menopausal symptoms. Protein contained in mutton is a high-quality complete protein, which is easily absorbed and utilized by human body.
Lycium barbarum can protect liver, nourish eyes, enhance resistance, promote hematopoietic function, lower blood pressure and blood sugar.
Features: Treating menopausal dizziness, palpitation, insomnia, chest fever, tinnitus, palpitation, night sweats, hot flashes, etc.
Use carrots ...
Cook with slow fire, and pour off the blood foam on the epidermis, so that there will be no fishy smell.
My mutton stew is delicious, but I wonder if we use the same seasoning. Our main courses are onion, ginger (whole piece will be better) and pepper.
By the way, don't soak mutton in hot water, it will lose nutrition.
Braised lamb chops with pork.
It tastes sweet.
The barbecued pork in the supermarket costs about two yuan a bag, which can pickle 2 Jin of lamb chops.
Wash the lamb chops, marinate them with barbecued pork 12- 18 hours, add onions, ginger and garlic, stew them for about an hour on medium heat, and add some salt according to personal taste when they are almost cooked.
It's delicious.
Question 6: How to eat mutton is the most nutritious? Can you put some tonic? 1. Braised mutton:
Mutton is rich in nutrition, so long as it is cooked properly, it can be used to preserve its smell. The vegetable soup is delicious in meat, ruddy in color and rich in aroma.
Ingredients: 500g of lamb ribs.
Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise.
Exercise:
Cut and match: wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them. Cooking: Heat a wok, add soybean oil to heat it, add onion and ginger slices to stir fry until fragrant, then add mutton to stir fry, and then add Shaoxing wine and sugar to stir fry 1 min.
Second, mutton boiled wax gourd:
Features: the soup is fat and rotten, light and palatable.
Raw materials: melon is one catty and three liang; One or two oils; Mutton is two; Chopped onions; Soy sauce is five yuan; Ten capsules of monosodium glutamate; Refined salt San Qian; A parsley; You Xiang bafen
Exercise:
1. Wash the wax gourd and cut it into ribs. Put the wok on a big fire, heat it with cooking oil, add chopped green onion, stir-fry mutton, add wax gourd slices, move the wok to a warm fire, add soy sauce and salt, and stew until.
2, the melon is soft and rotten. Take off the floating foam and sprinkle with monosodium glutamate when you are out of the pot, and sprinkle with a little sesame oil and coriander. If you add more soup, it will become mutton and winter melon soup.
Third, stir-fried mutton with onion:
Features: fragrant and tender, no mutton smell. (Beijing cuisine)
Ingredients: leg of lamb (clean, 200g), scallion (20g), garlic (1 petal), pepper powder (a little), yellow wine (20g), soy sauce (50g), salt (a little), vinegar (a little), crude oil (a little) and sesame oil.
Exercise:
1, boneless leg of lamb, cut into large pieces; Beijing onions are cut into rotating knives and will become thin slices after frying.
2. Put the green onion, oil (or lard), soy sauce, salt, wine, pepper and lamb leg slices into a bowl and mix.
3. When the wok with cooking oil, sesame oil and chopped garlic is heated to a high temperature, pour the lamb leg slices, scallion and other materials into a bowl, quickly fry them with a big fire for a few times, and then add a little sesame oil and vinegar to the wok.
Four, mutton roast mutton:
Features: mellow and smooth.
Ingredients: mutton1000g, Nanjiang 50g, Jiu Shao 20g, red soy sauce 20g, lard1000g (consumption150g), soup 50g, pork belly 250g, shredded mango100g and hawthorn. Dry flour, soy sauce, pepper, minced garlic, sesame oil, refined salt, starch, monosodium glutamate, two soups and chopped green onion.
Exercise:
1. Wash the mutton, mix well with red soy sauce and dried starch, spread it on the mutton skin, fry it in the oil pan until golden brown, and take it out.
2. Put the stir-fried mutton into a pot (with bamboo slices as the bottom), add Ertang, Jiu Shao, Nanjiang, raw garlic, refined salt, red soy sauce and pork belly (cut into pieces and stir-fried), put it on the stove, boil it with strong fire, stew it with slow fire until the mutton is soft and rotten, take it out, pick up the pork belly, and remove the bone pieces of the mutton, which are 5cm long and wide/kloc-0. In a small bowl of 1, add soy sauce, monosodium glutamate, sesame oil, soup and starch water and make a bowl.
3. Boil the mutton in a steamer for 2 minutes, take it out and sprinkle with dry starch. Stir-fry the lard, pour the mutton into the frying pan and return it to the sieve. Stir-fry chopped Sichuan pepper and chopped green onion, add mutton, boil Shao wine, add bowl of sauce, mix well and serve. Mangguang Temple, hawthorn cake silk platter. Pickles: sweet sauce
Five, mutton:
Features: no soup, tender and fragrant. (Beijing cuisine)
Ingredients: semi-fat and semi-lean mutton (eight taels), ginger (half taels), dried onion (one tael), Beijing onion (four taels), wine (two tablespoons), sesame oil, pepper (each 1/4 teaspoons) and clear water (1/3 cups).
Exercise:
1. Wash the mutton, boil it in boiling water for five minutes, then pick it up and cut it into large pieces.
2. Wash and slice ginger and dried onion, and cut Beijing onion. Stir-fry ginger slices and seasonings with meat for a while, praise wine, cover with water and pepper, mix well, cover and cook for about eight minutes on medium heat, then add sauce and hemp ... >>
Question 7: How to make mutton delicious? The nutritional value of mutton is sweet and rich in fat, protein, carbohydrates, inorganic salts, calcium, phosphorus and iron. It is helpful for strengthening yang, nourishing essence and blood, and treating lung deficiency, and is very beneficial to patients with asthma, tracheitis, lung disease and deficiency-cold syndrome. There are many ways to eat mutton. How to eat is more nutritious? Which is the most beneficial to health? According to the local catering chef, people's common practice of mutton now is nothing more than exploding, roasting, rinsing and stewing. Each method has its own flavor and characteristics, and contains different nutrients. Mutton stew: the most nutritious way to nourish and satisfy appetite. The biggest advantage of stewed mutton is that both meat and soup can be eaten. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as Danggui mutton soup, Lycium barbarum mutton soup, Astragalus mutton soup, mutton radish soup, mutton bean curd soup and trotter mutton soup all belong to this category. 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. Therefore, when winter comes, you might as well send a lamb chop stewed in casserole and radish to your home often, which can play the role of invigorating qi, tonifying deficiency, reducing qi and resolving phlegm. Just chop the lamb chop into 5-6 cm long, add the onion and ginger, simmer with slow fire, and then add the radish. It tastes better if you stew it in a casserole. In winter, many people like to eat mutton pot, which is also a kind of mutton stew. But don't be too impatient when eating, be sure to stew the meat until it is cooked, otherwise butyric acid and Clostridium in raw mutton are not easily digested and absorbed by the gastrointestinal tract, and eating it will lead to weakness of limbs. Instant-boiled mutton: Instant-boiled mutton with short heating time is the most familiar practice. In the middle of winter, when you sit at the table and taste mutton hotpot with tender meat and fresh soup, you will immediately feel warm and Shu Tai. You are very particular about the choice of ingredients for hotpot. Generally speaking, only the upper brain, big fork, small fork, grinding stall and cucumber strips are more suitable. Experts suggest that many people like to use instant-boiled mutton with spicy soup base in Sichuan hot pot, which will easily lead to excessive internal heat. If properly matched, instant-boiled mutton has high nutritional value. Rinsing meat seasoning has magical effect. White pepper fills the lungs and black pepper warms the intestines. A little clear soup is very helpful for people who have diarrhea due to physical weakness. When washing meat, some seafood, such as kelp and sea cucumber, also have the effect of warming spleen and kidney; Adding tofu can increase more protein; Adding fresh fish fillets with little or no thorns has higher nutritional value and is also suitable for the elderly and children with weak spleen and stomach. Rinse some vegetables such as Artemisia selengensis and Artemisia selengensis stalks while rinsing meat, which can clear the fire and reduce the fire. Instant-boiled mutton can better retain the active nutrients in mutton, but it should be noted that the fresher the slices, the better, and the thinner the slices. You should scald the meat in a boiling pot for about 1 minute, and the time should not be too short, otherwise the bacteria and parasite eggs in the meat slices can not be completely killed. Stir-fried mutton: it is advisable to choose fresh mutton with good nutrition. The stir-fried method is usually represented by fried mutton with onion. Stir-frying refers to a cooking technique in which beef and mutton are stir-fried in a pot. This dish evolved from the past "great mutton". When cooking, you should choose fresh lamb hind leg meat, cut it into thin slices, add fresh scallion and stir fry. Supplementing qi and deficiency, warming the lower body, and sweating and detoxifying. It should be noted that it is best to choose fresh mutton when frying, not freezing. This way, there is less nutrient loss and it is easy to digest. Roasted mutton: a mutton string with high calorie and great nutrient loss, originally a local snack in Xinjiang, roasted mutton tastes delicious. Similar practices include roast whole sheep, stir-fry barbecue, roast leg of lamb with charcoal fire and so on. Barbecue should choose fresh hind legs and upper brain parts, remove fascia, press off water and cut into thin slices. If it is cut unevenly or the fascia is not cleaned, it will taste fishy. The tender mutton slices are soaked in marinated shrimp oil, soy sauce, chopped green onion, coriander segments, ginger juice, sugar and Chili oil, and then roasted with fire. Roasted mutton is not only delicious and nutritious, but also can stimulate appetite. Fried mutton: Fried mutton with high oil content loses the most nutrients and tastes delicious, but it loses a lot of nutrients and has high calories. Fried food is easy to produce carcinogens, so it is best to eat less. The representative dishes of fried mutton are loose meat, roast mutton and so on. Loose meat is fried into strips with minced meat wrapped in oil skin. Golden color, soft texture, salty and dry. Roasted mutton can be cooked with the waist or foreeyes of fresh fat sheep on low fire and then fried in oil pan, which belongs to the form of cooking first and then frying. The taste is crisp outside and tender inside ... >>
Question 8: How to stew mutton soup with more nutritious ingredients?
Ingredients: 500g mutton (thin).
Accessories: 200g of white radish.
Seasoning: cooking wine 15g, ginger 15g, pepper 2g, salt 15g, monosodium glutamate 2g.
working methods
1. Mutton is repeatedly washed with blood, boiled in boiling water and washed;
2. Change the radish into a small note;
3. Put the mutton into a washed pot, mix it with water, and put it in the pot to boil;
4. Then remove the floating foam, add ginger, cooking wine and pepper, and move to a small fire to stew until it is 70% mature;
5. Pick up the meat and replace it with a note, then put it in the pot and stew the radish until the meat is soft;
6. Mix ginger and pepper, add salt and monosodium glutamate, and put them in a container.
Production skills:
1. Wash the blood of mutton, and don't stew it with fire, otherwise the soup will be colored;
2. Water should be adjusted enough at one time, and water cannot be added in the middle;
Don't put the radish too early, or the soup won't taste good.
Note: white radish: white radish should not be eaten with ginseng and American ginseng.
Question 9: What dish with mutton is the most nutritious? Mutton can promote digestion, protect stomach wall and repair gastric mucosa. Winter is a good tonic, but it is easy to get angry if you eat warm often. So when you eat mutton, you can match some cool vegetables, such as wax gourd, loofah, rape, spinach, Chinese cabbage, Flammulina velutipes, lotus root, water bamboo, bamboo shoots, Chinese cabbage and so on. , can play the role of cooling, detoxification, fire, not only can make use of the nourishing effect of mutton, but also can eliminate the heat of mutton. If conditions permit, you can also put some lotus plumule, which has the effect of clearing heart and purging fire. Dr. Zhang from the Nutrition Department of Zhengzhou Third People's Hospital suggested that many people who like spicy food are used to putting some peppers, peppers and fennel. When the mutton is cooked, the seasoning tastes heavier and the smell of mutton can be removed. But these warm condiments will aggravate the degree of "getting angry" of mutton, and may also * * * gastrointestinal tract. In fact, you can put some peeled ginger, cumin and other spices to prevent the odor. Ginger skin is pungent and cool, and has the functions of dispersing fire, clearing away heat, relieving pain and expelling wind. Cooking with mutton can not only remove the smell of mutton, but also inhibit the dryness and heat of mutton. Cumin, also known as rest fennel, has a strong aroma and is suitable for cooking with mutton. It can not only help to remove the smell of mutton, but also play the role of regulating qi, appetizing, expelling wind and relieving pain.