1, the nutrient loss of stewed mutton is the least.
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 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. It tastes better if you stew it in a casserole. In addition, 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 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. But many people like to use instant-boiled mutton with spicy soup base in Sichuan hot pot, which is easy to get angry. However, if properly matched, the nutritional value of instant-boiled mutton is also high.
A, rinse meat seasoning has a miraculous effect, white pepper fills the lungs, black pepper warms the intestines, and adding a little to the broth is very helpful for people with diarrhea due to physical weakness.
B, when you rinse meat, some seafood, such as kelp and sea cucumber, also have the effect of warming the spleen and kidney.
C, adding tofu can increase more protein.
D, adding fresh fish fillets with less thorns or less thorns has higher nutritional value, and is also suitable for the elderly and children with weak spleen and stomach.
E, at the same time, washing some vegetables such as Artemisia selengensis and Artemisia selengensis stems can clear the fire and reduce the fire.
3. Fried mutton ranks second in nutrition.
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. 1, Introduction
Shaanxi is delicious, especially xi 'an's beef and mutton bread in soup is the most famous. Well-cooked, thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite, endless aftertaste after eating. Because it warms the stomach and fights hunger, it has always been loved by people of all ethnic groups in Xi 'an and northwest China. Foreign guests must taste it first when they come to Shaanxi to satisfy their appetite. Since the founding of New China, it has been well received and is especially suitable for entertaining international friends. Beef and mutton paomo has become the "general representative" of Shaanxi famous food.
2. Practice
Let's talk about it first Paomo pays attention to clear soup and rotten meat. Making soup is the most important thing. Bone soup and broth are cooked separately. Marinate the meat for 20 hours, and then cook it for 8- 12 hours. It is common for Hui people in the workshop to make soup with steamed bread, which is a large pot with a diameter of nearly 1 meter. The seasoning used is a 50 kg flour bag, which is packed in a bag and boiled in a pot. Exquisite sellers close their doors after selling a pot of soup, so almost all delicious paomo shops open at 10 in the morning and close at around 2 pm.
I also pay attention to eating. There are 12 ways to break steamed buns, such as breaking, tearing, kneading, rubbing, as big as a bee's head (in fact, overnight steamed buns are better than fresh ones). After breaking, tell the waiter your taste requirements. The mouth is heavy-the taste is heavy, the mouth is light, and the soup is dry-less. After eating the soup left at the bottom of the steamed bun bowl, just take a bite. When the steamed stuffed bun is served, pay attention to nibbling and avoid stirring hard, so that the taste is the same from beginning to end. With sugar garlic and hot sauce, the real foodies don't eat these at first, which affects the taste. When they feel a little tired in the middle of eating, they eat a sugar garlic, choose a little hot sauce and mix it in the steamed bread (the amount of mixing should be one or two), then clear their mouths with soup and continue eating so as not to affect the taste.
Delicious paomo has less oil, mainly the taste of soup, and it is not greasy to eat.
"Mutton bread in soup" is to cook beef and mutton together and make it into bread in soup.
Beef and mutton are steamed with Shaanxi local cattle and sheep and their skeletons, refined salt, pepper, star anise, tsaoko, cinnamon, galangal and beef and mutton.
There are five working procedures for garlic sprout as seasoning: dividing meat, cook the meat, fishing for meat, breaking steamed buns and boiling steamed buns. To make a bowl of soup dumplings, you must first have a pot of cooked soup. The method of making good soup is of course a trade secret. Cook the meat is also very particular about technology. First of all, beef and mutton should be rinsed repeatedly, soaked for about 5 hours, and cut into chunks of about 5 kilograms. Then put the beef and mutton into the pot, put down the old seasoning bag to taste, and cook the meat for about 4 hours. Then put the meat into the pot, put on a new seasoning bag, cover it and compact it, cook it on high fire for 2 to 3 hours, and then stew it on low fire for about 6 hours. When the soup is thick and rotten, take it out of the pot and put it on the upper plate for later use.
3. The benefits of drinking mutton soup in winter
Due to the cold weather in winter, in Xinjiang, China, armed police soldiers get frostbite every day during training. They found that mutton soup can drive away cold and keep warm. Hand-grabbed mutton is a favorite food of Kazak, Mongolian, Uygur, Kirgiz and Tajik in Xinjiang. When you come to the grassland with abundant water plants in the crisp autumn season, you will be warmly welcomed by the simple and hospitable host whether you enter the yurt or the yurt. They will treat you with mutton.
There are some manners you should pay attention to when eating meat with your hands: refusing to eat meat is a rude behavior and will be considered as looking down on the performance of the host. The best way is to eat big mouthfuls, which is loyalty to friendship and respect for the host.
Hand-cooked mutton: chop the lamb ribs into large pieces, cook them in a pot until they are half cooked, remove the floating foam, then take the onions and peppers, leaving a large piece of onions. Chop the rest into powder, chop the pepper, put the meat on a plate, sprinkle some salt on the onion slices, and take it out in a cage. Put the mutton soup on the fire and cook it. When serving, put chopped green onion, pepper, pepper and salt on the meat and invite guests to enjoy it. In pastoral areas, the cooking of hand-grabbed meat still maintains its original flavor. Stew fresh mutton in a pot, and some only put pepper and ginger slices without salt. Some don't put any seasoning, stew the meat until it is 70% or 80% ripe and take it out for consumption. The host put the steaming mutton in an exquisite big plate, and there was a meat cutter about 15 cm long on the side of the plate. This knife is full of national characteristics and is the most famous one in Yengisar County. This knife is very sharp. Cut the meat slices with a knife and dip them in salt. Some hosts will also prepare a small dish for their guests, and let them put the sliced meat in a small dish and dip it in salt.
This primitive and unique way of eating meat with original humor will remind you of the ancient Jiangbei people, arouse ripples in your ocean of thoughts, and make you daydream and intoxicated. 1, Introduction to the knowledge of mutton (thin)
Sheep are pure herbivores, so mutton is tender and easy to digest than beef. It is high in protein and low in fat, containing more phospholipids and less fat and cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter, and it can receive the dual effects of tonic and cold protection.
2. Nutritional analysis of mutton (lean meat)
A.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;
B. 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, aversion to cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.
3. Mutton supplementary information (thin)
Method for discharging mutton:
A. Stick a few holes in the radish and cook it with mutton, then take out the mutton and cook it, and the smell will disappear immediately;
B, put 5g mung beans into every 65,438+0,000g mutton, cook for 65,438+00 minutes, and then pour out the water and mung beans to remove the smell of mutton;
C. When cooking mutton, adding100g of cut sugar cane to every 500g of mutton can remove the smell of mutton and increase the flavor;
D. 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 boiling, 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.
E. Mutton contains: 4g fat, 2g protein18g calories and 2g carbohydrate109 kcal.
Potassium 108 mg ash 0.7 g magnesium 9 mg sodium 92 mg
Iron 2.3 mg calcium 12 mg zinc 2. 14 mg phosphorus 145 mg.
Manganese 0.08 mg copper 0. 12 mg vitamin A 16 mg selenium 6. 18 mg.
Vitamin E 0.53 mg (per kloc-0/00g)
Mutton (thin) is suitable for people to eat.
The general population can eat it.
A. suitable for people with physical weakness and stomach cold;
B. People with fever, toothache, sores on the mouth and tongue, cough with yellow phlegm and other symptoms of excessive internal heat should not eat it; Liver disease, hypertension, acute enteritis or other infectious diseases and fever should not be eaten.
5. The dietotherapy function of mutton (thin)
Sweet and hot, entering 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 medicine in China, mutton is a good product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency and benefiting strain, and it is an excellent warming and strengthening agent.
6, mutton (thin) practice guidance
A. Put some hawthorn or some radish and mung bean when cooking, and put some seasonings such as onion, ginger and cumin when cooking to remove the fishy smell;
B. be sure to rinse thoroughly when eating meat; Summer and autumn are hot and dry, so it is not suitable for mutton.
C. There are many membranes in mutton. Remove the membrane before shredding, otherwise the membrane will be hard and not delicious after frying.