Master Ai said that in these practices, the stewed mutton can maintain the original soup during the cooking process, which can ensure the nutrition not to be lost to the greatest extent. Therefore, when winter comes, you might as well send a lamb chop stewed with radish in casserole 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. Master Ai suggested that it would taste better if stewed in casserole.
Professor Yang Li from Xiyuan Hospital of Chinese Academy of Traditional Chinese Medicine told the reporter that mutton is warm but not dry, with middle temperature and lower temperature, which is more suitable for winter tonic. Besides radish, it can also be stewed with yam, chestnuts and walnuts, which is more nutritious. Yam is beneficial to qi and spleen and helps digestion; Chestnuts tonify the kidney and strengthen the waist, benefit the stomach and calm the liver. According to the principle of "supplementing and supplementing" in Yijing, chestnuts are still good for nourishing the brain; Walnut kernel warms lung and kidney, relieves asthma and moistens intestines. These three kinds are all stewed with mutton, which are nutritious, warm but not dry, and have a strong foundation.
2. The mutton hotpot has short heating time and good nutrition.
Boiled mutton is one of the most common practices. 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. Knife skill is the key. First, the mutton should be pressed down with ice cubes, and then sliced with a special big knife, so as to ensure that the meat is tender and not greasy. However, experts suggest that many people like to use instant-boiled mutton with spicy soup base in Sichuan hot pot, which is easy to get angry.
If properly matched, instant-boiled mutton has high nutritional value.
(1), rinse 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 with weak diarrhea.
(2) When washing meat, some seafood, such as kelp and sea cucumber, also have the function of warming spleen and kidney;
(3) Adding tofu can increase more protein;
(4) 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.
(5) Rinsing some vegetables such as Artemisia selengensis and Artemisia selengensis stems at the same time can clear the fire and reduce the fire.
3, fried mutton nutrition is second.
Explosions are usually represented by fried mutton with onions. 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.
4. Roasted and fried mutton is rich in fat and has the most nutrient loss.
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.
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 comes from the famous court dish "braised mutton in pot". You can choose the waist pit or foreeye meat of fresh fat sheep, add seasoning, stew it with low fire until it is rotten, and then fry it in oil pan, which belongs to the form of cooking first and then frying. The taste is crisp outside and tender inside, salty, dry, crisp and fragrant, and it has the functions of warming the middle and warming the lower, tonifying the kidney and strengthening the yang. But this method is too oily after all, and it will lose a lot of nutrition because of the high temperature during cooking. Stewed mutton with carrot
Recipe ingredients:
Carrot 300g, mutton 180g, water 1200ml, 3 tsps of cooking wine, onion, ginger, minced garlic 1 tsp, proper amount of sugar and salt, and sesame oil12 tsp.
Production method:
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use;
2. Boil the mutton with boiling water, and drain it;
3. Take the oil pan, add 5 tablespoons of salad oil, and stir-fry the mutton in the fire until the color turns white;
4. Put carrots, water and other spices (except sesame oil) into the pot and bring to a boil;
5. Turn to low heat and cook for about 1 hour, then turn off the fire, add sesame oil to the pot, and stew mutton with carrots.
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.
The efficacy of this dish:
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
Recipe ingredients:
600 grams of mutton, ginger 1 segment, 8 grams of medlar.
Accessories: 2 tsps of salt, 2 bowls of vinegar and cooking wine1/,2 tsps of oil.
Production method:
1. Wash and cut the mutton, pour it into boiling water and add vinegar, blanch it to remove fishy smell, pick it up, pat the ginger until it is peeled and brushed.
2. Heat a wok, add vegetable oil, stir-fry ginger, stir-fry mutton, add 8 bowls of water and cooking wine, boil Lycium barbarum, and simmer for about 1 hour;
3. When the meat is cooked, add salt to taste, turn off the fire, and stew mutton with ginger and medlar. [Dining area]
Nutritional efficacy:
1. 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.
2. Lycium barbarum can protect the liver and nourish the eyes, enhance resistance, promote hematopoietic function, and lower blood pressure and blood sugar.
3. Treat menopausal dizziness, panic and irritability, insomnia, chest fever, tinnitus and palpitations, night sweats, hot flashes and other phenomena.
Stewed radish with mutton
Recipe ingredients:
500g mutton, radish 1 000g, dried tangerine peel10g, cooking wine15g, 20g onion, 6g ginger, 3g salt and monosodium glutamate1g..
Production method:
1. Wash radish, peel and cut into pieces, wash mutton and cut into strips or pieces, wash dried tangerine peel, wash ginger and break, wash onion and cut into pieces;
2. Put the mutton and dried tangerine peel into a pot and boil it with strong fire, skim off the floating foam and cook it with slow fire for half an hour;
3. Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate, put it in a bowl, and stew the radish and mutton together.
The characteristics of this dish:
The meat is elegant and delicious when burnt. Radish is soft and rotten, and its fragrance is light.
The efficacy of this dish:
Has the effects of resolving phlegm, relieving cough, warming middle warmer and benefiting qi.
Shanxi Ningwu stewed mutton
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. Specific practices are as follows:
Recipe ingredients:
Mutton, carrot, soy sauce, salt, onion, ginger, fennel and pepper.
Production method:
1. Chop the mutton into tricuspid valves, blanch them thoroughly with boiling water, take them out and put them into a cold water pot, then cut the washed carrots into pieces, put them into a mutton pot, and add soy sauce, salt, onion, ginger, fennel and pepper;
2. put the pot on the big fire to heat it. After the pot is boiled, use warm fire to stew until cooked.
The characteristics of this dish:
It tastes soft, rotten and sweet, with endless aftertaste.
Stewed mutton with Haima Dihuang
Recipe ingredients:
250g of fresh goat meat, 20g of hippocampus10g, 20g of prepared rehmannia root, 5g of ginger10g, 5 pieces of jujube, and appropriate amounts of cooking wine, salt and monosodium glutamate.
Production method:
1. Cut mutton into fat, wash and cut into pieces, stir-fry with ginger, wash hippocampus and Radix Rehmanniae Preparata, and wash jujube.
2. Put all the ingredients in a saucepan, add a proper amount of cooking wine, salt and boiling water, cover the saucepan, simmer for 2-3 hours, add a little monosodium glutamate to taste, and stew mutton with Haima Dihuang.
Nutritional efficacy:
Tonifying kidney and strengthening yang, benefiting essence and nourishing blood. The impotence and premature ejaculation treated by this diet therapy are caused by excessive sexual life or masturbation, which damages the yin essence and yang spirit in the kidney, or by chronic illness, senility and kidney yang deficiency. It is advisable to use the methods of nourishing yin and blood, warming and tonifying kidney-yang and nourishing yin and essence and kidney-yang. Mutton used in soup is a traditional functional food, which is rich in protein, fat, phosphorus, iron, calcium, vitamin B 1, vitamin B2, cholesterol and so on. It has the functions of enriching blood, benefiting qi, warming middle warmer and tonifying kidney, especially warming spleen and kidney yang. Herbs in southern Yunnan say that "rising yang" can cure impotence, and "Doctor's Heart Mirror" records that mutton mixed with garlic can cure impotence due to kidney deficiency and frequent urination. Therefore, mutton has been a kind of good meat for food and medicine since ancient times. Hippocampus, the treasure of nourishing yang in seafood, has the functions of tonifying kidney, strengthening yang, replenishing essence and marrow. According to research, hippocampus has the function of male hormone, which can prolong the estrus of animals, so it has the function of aphrodisiac. Rehmannia glutinosa, nourishing yin and producing blood, tonifying kidney and replenishing essence, and replenishing yin and producing essence contribute to the biochemistry of Yang Qi, which can not only tonify kidney yin, but also strengthen kidney yang, thus achieving the effect of tonifying both yin and yang. Ginger harmonizes with the stomach, removing the smell of mutton. The combined meal is suitable for impotence and premature ejaculation caused by kidney deficiency and essence deficiency, with symptoms such as emaciation, listlessness, dull complexion, listlessness, soreness of waist and knees, scanty semen, dizziness, tinnitus, numbness of hands and feet, etc.