Mutton can not only keep out the cold, but also benefit the body. It can be used to treat and tonify various deficiency diseases, such as common cold and cough, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness and fear of cold, 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, so it is called winter tonic and very popular.

However, mutton has a heavy smell and a heavy digestive burden on the gastrointestinal tract, so it is not suitable for people with poor spleen and stomach function. This kind of animal fat, like pork and beef, may cause pressure on the cardiovascular system if eaten in excess, so mutton is delicious and should not be greedy. Patients with fever or fever should eat carefully.

Mutton is generally divided into Mianyang meat and goat meat. In our daily life, we often eat mutton, such as fried mutton and instant-boiled mutton, but many people will ask, what is the difference between some dishes made of goat meat in restaurants, such as "stewed goat meat in Montenegro" and "braised goat meat in brown sauce"?

In terms of taste, mutton is more delicious than goat mutton, because goat mutton contains a fatty acid called 4- methyl octanoic acid, which will produce a special smell after volatilization. However, in terms of nutrients, goat meat is not lower than mutton. In contrast, the fat content of mutton is higher than that of goat mutton, which is why mutton tastes more delicate and delicious. An important feature of goat meat is that its cholesterol content is lower than that of mutton. Therefore, it can prevent arteriosclerosis and heart disease, and is especially suitable for patients with hyperlipidemia and the elderly. There is another big difference between goat meat and mutton, that is, according to Chinese medicine, goat meat is cool and mutton is hot. Therefore, the latter has a nourishing effect and is suitable for lying-in women and patients. The former is best for patients to eat less, and ordinary people should avoid eating after eating. It is best not to eat cold food and fruit. When buying meat, there are several ways to identify sheep meat and goat meat:

1, look at the muscles. Mutton sticks to hands, goat diverges, but does not stick to hands.

2, the hair on the meat, the wool of the sheep is curly, and the goat meat is hard and straight.

3, look at muscle fiber, mutton fiber is thin and short, mutton fiber is thick and long.

4. Look at the ribs. Sheep's ribs are narrow and short, while goats' ribs are wide and long.

Since you often meet Mianyang meat, what are the skills to choose mutton?

1, color: fresh mutton has shiny muscles, uniform red, white or light yellow fat, and hard and crisp meat. Bad mutton is slightly dull in muscle color, dull in fat, with obvious mutton smell, slightly ammonia or sour.

2. Elasticity: Fresh mutton will return to its original state immediately after being pressed with your fingers. Stale mutton can't be completely restored.

3. Viscosity: Fresh mutton is slightly dry or has an air-dried film, which does not stick to hands. The appearance of stale mutton is dry or sticky, and the cross section of the incision is wet.

4. Boiled broth: The fresh mutton soup is transparent and clear, and the oil is caked on the surface of the broth, which has the unique flavor and umami of mutton. The stale mutton soup is slightly turbid, and the fat floats on the surface of the soup in the form of droplets, which has poor flavor or no umami flavor.