Mutton has always been considered as one of the important foods for winter tonic. Eating mutton often in cold winter can replenish qi and deficiency, promote blood circulation and enhance the ability to keep out the cold. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. Chinese medicine believes that mutton also has the function of tonifying kidney and strengthening yang, which is suitable for men to eat regularly. Most people can make good use of it. Especially suitable for people with weak body and cold stomach.
Mutton, especially goat mutton, has a strong smell. Put a hawthorn or add some radish and mung beans when cooking. Add onion, ginger, cumin and other seasonings to remove fishy smell when frying. Don't rinse the meat thoroughly just to be tender. The climate in summer and autumn is hot and dry, so it is not suitable for mutton. Mutton is a hot product, and it is not suitable for anyone who has symptoms of excessive internal heat, such as fever, toothache, sores on the mouth and tongue, cough and yellow phlegm. Suffering from liver disease, hypertension, acute enteritis or other infectious diseases, it is not suitable for eating during fever.
The nutritional value of beef is 1. Beef is rich in protein, and its amino acid composition is closer to human needs than pork, which can improve human disease resistance. It is especially suitable for people who are recuperating after surgery and illness to replenish blood loss and repair tissues. Eating beef in cold winter can warm the stomach and is a good tonic this season.
2. Beef has the effects of nourishing the middle energizer, strengthening the spleen and stomach, strengthening the bones and muscles, resolving phlegm and calming the wind, quenching thirst and promoting fluid production, and is suitable for people with hidden middle energizer, shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
3. Buffalo can give birth to a fetus and nourish the heart, and yellow cattle can soothe the nerves, nourish the spleen and stomach, and strengthen the muscles and bones.
Pork is one of the important animal foods on people's table. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more intermuscular fat, so the meat tastes delicious after cooking.
Pork provides high-quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine, promote iron absorption and improve iron deficiency anemia.
If cooked properly, pork can also be a "longevity medicine". After long-term stewing of pork, the fat will decrease by 30%-50%, the unsaturated fatty acid will increase, and the cholesterol content will be greatly reduced.