Mutton (Fat and Thin) Knowledge Introduction: Mutton is one of the main meats eaten by China people. Mutton is tender than pork and has less fat and cholesterol than pork and beef. Eating in winter can have the dual effects of tonic and cold protection. Waist fossa meat is the abdomen behind the waist fossa and in front of the hind legs, with fat and thin inclusions and fascia, which is suitable for stewing and roasting. Nutritional analysis of mutton (fat and lean): 1. Mutton is warm. Eating mutton often in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect stomach wall, repair gastric mucosa, help spleen and stomach digest and play an anti-aging role; 2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly. Supplementary information of mutton (fat and thin): the method of mutton's smell: 1, put a few holes in the radish, cook it with the mutton, then take the mutton out and cook it, and the smell will be removed; 2. Put 5g mung beans into every 1000g mutton, cook for 10 minute, then pour out the water and mung beans, and the mutton will stink. 3. When cooking mutton, adding100g of cut sugarcane to every 500g of mutton can remove the mutton smell and increase the flavor; 4. Cut the mutton into pieces and add some rice vinegar (500 pieces of mutton with 500 ml of water and 25 g of vinegar) to the boiling pot. After cooking, take out the mutton and cook it, and the smell will be gone. Distinguish lamb from goat: look at the color. Mutton muscle is dark red, the meat fiber is thin and soft, and there is white fat between the muscles, which is hard and brittle. Goat mutton is lighter in color than sheep meat, with subcutaneous fat, but more abdominal fat, and its meat has a bad smell; Second, look at the shape of the unwashed hair on the meat. Sheep wool is curly, goat wool is hard and straight; Third, look at the ribs. Sheep ribs are narrow and short, while sheep ribs are wide and long. Mutton (fat and thin) is suitable for people: the general population can eat 1. Suitable for people with physical weakness and stomach cold; 2. Fever, toothache, sores on the mouth and tongue, cough and jaundice are not suitable for eating; Liver disease, hypertension, acute enteritis or other infectious diseases and fever period are not suitable for eating; Use with caution for those with exogenous fever. The dietotherapy function of mutton (fat and thin): mutton is sweet and warm, and enters the spleen, stomach, kidney and heart meridian; Warming and nourishing the spleen and stomach is used to treat nausea, emaciation and chills caused by spleen and stomach deficiency and cold; Warming and nourishing liver and kidney, used for treating soreness and weakness of waist and knees, asthenia, cold pain and impotence caused by kidney-yang deficiency; Tonifying blood and warming channels are used for abdominal cold pain caused by postpartum blood deficiency and cold channels. According to ancient Chinese medicine, mutton is a good product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency, benefiting strain and warming the stomach, and it is an excellent warming and strengthening agent. Guide to mutton (fat and thin): 1. Put some hawthorn or some radish and mung beans when cooking, and put some seasonings such as onion, ginger and cumin to remove fishy smell when cooking; 2. Eat meat must be thoroughly rinsed; Summer and autumn are hot and dry, so it is not suitable for mutton. 3. There are many membranes in mutton, so the membrane should be removed before shredding, otherwise the membrane will be hard after frying and difficult to swallow. The method of making mutton and water chestnut wrapped in jiaozi introduced the delicacies and their effects in detail: the fine staple food New Year's Eve craft: boiled mutton and water chestnut wrapped in jiaozi. Material: main ingredient: mutton (fat and thin) 500g. Accessories: water chestnut 200g, leek 200g, mushroom (fresh mushroom) 20g, dried shrimp10g. Seasoning: soy sauce 15g, sugar 3g, pepper 3g, sweet noodle sauce 15g, monosodium glutamate 2g, cooking wine 20g, sesame oil 2g and salt 4g. Teach you how to make mutton water chestnut in jiaozi and how to make mutton water chestnut delicious in jiaozi. 1. Wash and chop shrimp; 2. Wash and mash water chestnut; 3. Wash and dice the mutton; 4. Wash mushrooms, drain water and cut into powder; 5. Wash leek, drain and cut into powder; 6. Mix dried shrimps, water chestnuts, mutton, mushrooms and shallots; 7. Add soy sauce, sugar, pepper, sweet noodle sauce, monosodium glutamate, cooking wine, sesame oil and salt and mix well, and the dumpling stuffing is ready; 8. Put the stuffing pericardium into the dumpling wrapper and wrap it in jiaozi; 9. Cook the wrapped jiaozi in a boiling water pot. Applicable people: Health tips for pregnant men and women: 1. Mutton is warm and can be eaten often in winter, which can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role; 2. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly. The key to making mutton water chestnut jiaozi: dumpling skin: knead flour with water into long strips, cut into balls, and roll into thin slices. The practice of yam and peach kernel mutton soup introduces the cuisine and effect in detail: delicious porridge soup technology: stewed yam and peach kernel mutton soup production materials: main ingredients: mutton 500g, walnut100g, yam100g. Accessories: stock, salt, monosodium glutamate, chicken essence. Teach you how to make yam and peach kernel mutton soup, and how to make yam and peach kernel mutton soup delicious 1. 2. Peel the yam for later use; Stir-fry walnuts in the oil pan. 3. Put the raw materials into the stock, stew in the oven for about 2 hours, and season. The method of stir-frying mutton with cumin introduces the cuisine and its function in detail: home-cooked recipe technology: stir-frying mutton with cumin. Production materials: main ingredients: 250g mutton, and proper amount of clean purple cabbage leaves. Seasoning: chopped green onion, Jiang Mo, minced garlic, diced carrot 10g, cumin powder, salt, chicken essence, starch, soy sauce and salad oil. Teach you how to cook cumin fried mutton. How to make cumin stir-fried mutton delicious? 1. Dice mutton, add salt, chicken essence and starch, and oil for later use. 2. Heat the pan, add chopped green onion, Jiang Mo, minced garlic and diced carrot, add mutton, salt and chicken essence, stir fry with soy sauce, sprinkle cumin powder and put it on the purple cabbage leaves. The key to the production of cumin fried mutton: the frying time should be short, otherwise the mutton will be old. The method of braised yellow mutton with apples and oranges introduces the cuisine and its effect in detail: home-cooked menu taste: sweet and sour technology: braised yellow mutton with apples and oranges. Making material: main ingredient: pure yellow mutton1750g. Accessories: western-style mashed potatoes 1250g, western-style soaked grapes 400g, pickled watermelons 400g (see the production of this dish), and coriander leaves 10g. Seasoning: 500g of apple, 250g of orange, 50g of sugar, red wine 100g, refined salt 15g, pepper 1g, proper amount of vegetable oil, and 750g of chicken soup (see this salty type). Braised yellow mutton with apples and oranges features: sweet, sour, salty and fresh. Teach you how to cook yellow mutton braised with apples and oranges, and how to cook yellow mutton braised with apples and oranges is delicious. 1. Cut the washed yellow mutton into pieces, put them into a pot, add clear water until they are not fleshy, soak for 24 hours, drain the blood to remove fishy smell, dry them in the air, sprinkle with10g of salt, pepper and red wine, and marinate for 2 hours. Peel, core, stem and slice apples and oranges. 2. Cook the pot, put the oil to 70% heat, add the mutton pieces and fry them until they change color, and put them in the colander. When the pot backfires, add mutton pieces, apple slices and orange slices, add chicken soup to boil, cover the pot, simmer (stew) with low fire until the mutton is cooked and raked soft, drain the soup and seasoning from the meat pieces, put them into a plate, put the soup, apple slices and orange slices into a thick basket, put them into the pot, mash them, add salt, sugar and red wine, and heat them until they foam. Put the other ingredients into a small dish and serve with one of them.