In winter, many people will take supplements through diet to supplement the nutrients needed by the body and improve resistance. Mutton is a food that many people like to eat in winter. Mutton is warm and tonic and suitable for winter consumption. However, you need to pay attention to some Food should not be eaten with mutton, so what are the taboos for eating mutton in winter? What can’t be eaten with lamb in winter?
1. Taboos on eating mutton in winter
1. Avoid eating mutton for some diseases
If you often suffer from dry throat and sore gums, oral People who suffer from bitterness, irritability, erosion of the mouth and tongue, red eyes and diarrhea, or those who take traditional Chinese medicine containing Acorus and Pinellia ternata, must not eat mutton.
2. It is not advisable to eat it with vinegar
The sour vinegar has an astringent effect and is not conducive to the growth of yang energy in the body. Eating it with mutton will greatly reduce its warming effect.
3. It is not advisable to eat mutton with pumpkin
There are also records in ancient Chinese medicine books that mutton should not be eaten with pumpkin. This is mainly because mutton and pumpkin are both warm foods, and if eaten together, they can easily "get angry". For the same reason, when cooking mutton, you should also use less hot and spicy condiments such as chili, pepper, ginger, cloves, and fennel.
4. Avoid eating with watermelon
If you eat watermelon after eating mutton, Feicheng will easily lose your vitality. The reason is that mutton is sweet and hot in nature, while watermelon is It is cold in nature and is a raw and cold thing. The two are two extremes. Therefore, after eating, it not only greatly reduces the warming and tonic effect of mutton, but also hinders the spleen and stomach.
5. Avoid eating with tea
Tea is the "nemesis" of mutton. This is because mutton is rich in protein, and tea contains more tannic acid. Drinking tea when eating mutton will produce tannic acid protein, which will weaken intestinal peristalsis and reduce stool moisture, thus inducing constipation.
6. Avoid eating it with pumpkin
If mutton and pumpkin are eaten together, symptoms of athlete's foot and jaundice are very likely to occur. Some people may feel chest tightness, abdominal distension, and even indigestion. Feel.
7. Avoid eating them together with red beans
Mutton and red beans are incompatible with each other. If eaten together, they will cause poisoning. Red beans are sweet, salty and cold in nature and can diuretic, reduce swelling, facilitate urination, relieve heat and toxins, and promote lactation. Sheep tripe is warm in nature and sweet in taste. It can strengthen the spleen and stomach, replenish deficiency and remove damage, astringent sweating and urination, and promotes appetite. The effect. The two have different properties, tastes and effects, so they should not be eaten together.
8. Avoid eating it with pears
Eating them together will affect the absorption of nutrients.
9. Avoid eating them together with chestnuts
Both mutton and chestnuts are not easy to digest and are not suitable for stewing or frying. Eating them together may even cause vomiting.
10. Avoid eating it with pomelo and tangerine.
Eating mutton and pomelo and tangerine together may cause adverse reactions. Pomelo and tangerine are hot fruits, and eating them together with mutton can easily contribute to heat and fire.
11. Avoid eating it with chili peppers
Chili peppers are rich in vitamin C (each gram can contain up to 198 mg of vitamin C), and the metal ions contained in sheep liver can The vitamin C in it is completely destroyed, weakening the nutritional value of peppers. In addition, mutton should not be eaten with other foods rich in vitamin C.
12. Avoid eating it with bean paste
Bean paste is made from fermented beans after being cooked. It is salty and cold in nature and has the effect of relieving heat toxins. However, mutton is a very hot and irritating thing, and its function is exactly opposite to that of bean paste. Eating the two together for a long time will affect your health and even cause chronic diseases. Therefore, when eating mutton, do not dip it in bean paste.
2. How to cook mutton
(1) Nourishing mutton soup
Ingredients: 500 grams of meat, 10 grams of Codonopsis pilosula, 10 grams of red dates, 10 grams of wolfberry, 1 piece of ginger, a tablespoon of cooking wine, a little pepper, 1 teaspoon of refined salt, a teaspoon of sugar, and 0.5 teaspoon of MSG.
Method: Wash and chop the mutton into pieces, cut and wash the Codonopsis pilosula into sections, soak the red dates and wolfberries, wash and slice the ginger. Add water to the pot, and when the water boils, add the mutton pieces, cook over medium heat to remove the blood, remove, rinse and set aside.
Put the mutton cubes, ginger slices, Codonopsis pilosula segments, red dates, wolfberry, refined salt, monosodium glutamate, sugar, pepper, cooking wine into the soup bowl, add water, put it in the steamer and steam for 2 hours and take it out.
Note: Nourishing and dispelling cold, the soup is fresh and the meat is rotten. When stewing mutton, adding a drop of white wine can remove the smell and make the meat crispy and rotten faster.
(2) Cumin mutton
Ingredients: 500g mutton, 50g coriander, 15g cumin powder, 10g chili powder, 5g pepper powder, 1 spoon light soy sauce, 3g salt, 10g Starch, 20g cooked white sesame seeds.
Method: Soak the mutton in warm water for half an hour in advance, then wash and cut into thick shreds. Add starch and light soy sauce to the cut mutton. Mix well and add cumin seeds. Then mix well and marinate for 10 minutes. Pick and wash the coriander and set aside. Heat the pan, add a small amount of oil, add the mutton and stir-fry. After the mutton changes color, lower the heat and slowly fry the mutton to dry out the moisture. Add salt and stir well. Add chili powder, cumin powder, and pepper powder and stir-fry evenly. Put the fried lamb into a plate covered with coriander.
(3) Stir-fried mutton with green onion
Ingredients: 500g mutton, 2 green onions, 1 tablespoon minced garlic (15g), 3 tablespoons light soy sauce (45ml), 3 tablespoons starch (45g) ), 1 tablespoon of white sugar (15g), 1/2 teaspoon of pepper powder (3g), 1 teaspoon of salt (5g), 2 tablespoons of cooking wine (30ml), 300ml of oil (actual consumption 30ml), 1 teaspoon of balsamic vinegar (5ml)
Method: Remove the fascia from the mutton, rinse it with warm water for 30 minutes to remove blood stains and fat, and make the mutton brighter and more tender. Then put it in the refrigerator and freeze until semi-hard. Cut the lamb against the grain into large thin slices. Remove the roots from the green onions, peel off the skin, and cut into 5cm long diagonal strips. Put the mutton slices into a bowl, add pepper powder, light soy sauce and starch, mix well and marinate for 10 minutes. Sichuan pepper powder can also be replaced with other spicy pepper powder, ginger powder, star anise powder, cinnamon powder, etc., which will produce a strong aroma during the cooking process, which will help to remove the odor. Heat the oil in the pot over medium heat. When it reaches 70% heat, add the marinated mutton slices. Quickly spread the heat over high heat. When the surface of the mutton becomes mature, take it out and drain the oil for later use. Leave the oil in the pot, heat it up and add the chopped garlic and green onions and sauté until fragrant. Then add the mutton slices, add white sugar, cooking wine, balsamic vinegar and salt, stir-fry over high heat for a while.
Tips: Choose fresh mutton that has no sour taste. After pressing it with your fingers, the depression will be restored immediately. The meat will be firm and shiny, evenly red, and the fat will be white or light yellow. You can also buy machine-sliced ??semi-finished products in supermarkets. Because mutton contains a lot of blood and dirt, the mutton smell is mainly produced in the mutton fat. Use warm water at 45°C for water treatment in autumn and winter, and cool water in summer. If you are stewing mutton pieces, you can use a more complicated method of draining the water. Put the raw materials into a cold water pot with onions, ginger, and cooking wine. Bring to a boil and cook over medium heat until cooked. Remove and rinse with cold water. Mutton is a hot food and is most suitable for replenishing qi and blood. However, avoid eating it when you have a cold, fever, or cough. Patients who take traditional Chinese medicine containing ingredients such as pinellia and calamus should also fast. Also note that it should not be eaten with pumpkin, watermelon, plums, umeboshi, adzuki beans, bean paste, buckwheat, dried fish, and pork. Vinegar works best with cold food. If used in large quantities in warm mutton, the therapeutic effect will be weakened. The amount of vinegar used is one thousandth of the amount of meat.
3. How to buy fresh mutton
1. Test the elasticity of the whole piece of mutton. Fresh mutton is shiny, thin and tight, elastic, slightly dry in appearance, fresh in smell, and has no other odor. ; Stale mutton meat is loose and inelastic, with a slight ammonia or sour taste. The appearance of spoiled mutton is dull, mucus is present, the fat is yellow-green, and it has an odor or even a stink.
2. Look at the bones of mutton with bones. When buying fresh mutton pieces with bones, you can compare the thickness of the bones. Generally, the thinner the bones, the younger the sheep and the more tender the meat. The meat of old mutton is slightly thicker and not easy to cook. The smell of fresh old mutton is normal. Lamb meat is firm, thin and elastic.
3. When looking at sliced ??mutton, fresh mutton slices have tight muscle fibers and can stand up if the slices are thick, while stale mutton slices will be soft.
Frozen mutton can be distinguished by its color. Fresh frozen mutton is bright in color and should be bright red, while mutton that has been thawed repeatedly often appears dark red. In addition, mutton is alternately fat and lean, and the fat part should be white and delicate. If it turns yellow, it means it has been frozen for too long.