Contraindications: fever, toothache, mouth and tongue sores, coughing and spitting yellow phlegm and other symptoms of fire should not be consumed; liver disease, hypertension, acute enteritis or other infectious diseases and fever should not be consumed.
Suitable for the crowd: the general population can be eaten. It is suitable for those who are weak and have a cold stomach.
But let a person troubled is that lamb, although delicious and nutritious, but there will always be a fishy flavor. So you know how to do in the daily life of mutton is better? And in eating lamb need to pay attention to what matters?
The practice of stewed lamb
Main ingredients: 700g of lamb shanks, carrots, 2 carrots, half a large onion, a little onion, ginger slices, coriander
1. materials ready, carrots cut hobnail block, lamb shanks (with bone) cut block blanching standby. Pan into the oil hot under the garlic circle, ginger sautéed;
2. Under the blanched lamb block stir-fry; under the 2 tablespoons of Pixian soybean paste; add sugar, cooking wine, soy sauce stir-fry color; add all kinds of spices;
3. Add water did not exceed the lamb; large fire boil, turn the fire to a small simmer for 40 minutes; add the carrots, continue to simmer over a small fire for 20 minutes;
4 taste taste, proper Add salt or chicken seasoning can be; garnished with small onions and cilantro can be served.
Lamb Cabbage Vermicelli Casserole
Lamb stew should be often eaten a kind of lamb, then lamb cabbage vermicelli casserole is one of them, let's learn it together.
Main ingredients: 700 grams of lamb with bones, 150 grams of vermicelli, cabbage.
The ingredients: half a carrot (or white radish), red dates 5, star anise 2, 2 fruits of grass, ginger, dry red pepper, cinnamon, scallions, coriander, orange peel (can be replaced by peel), cooking wine, Pixian soybean paste, pepper each a little.
1, lamb rinsed with water, pot into the appropriate amount of water, down into the lamb boiled out, wash with water to remove blood foam.
2, carrots washed and cut into two, with a fork or toothpick to tie some small holes. Ginger slices, scallion white part of the scallion cut into about 5 centimeters long segment, scallion leaf part cut into flowers. Wash and cut the cilantro into sections. Cut the dried red pepper into two, remove the seeds and wash. Wash orange peel, star anise, cinnamon, coriander, jujube and grass nuts. Vermicelli softened with warm water, cabbage washed and torn into small pieces to be used.
3, start a frying pan, add star anise, cinnamon, dry red pepper sauteed flavor, into the processed lamb, stir-fry a few times after adding a little wine stir fry.
4, into the carrots, ginger, scallion white, red dates, orange peel, fruits, a time to add enough water (water should be no more than all the materials and higher than some), high-fire boil, with a soup spoon to scoop off the froth and pour into the casserole pot in a low-fire pot for about one and a half hours.
5, the carrots and star anise and other ingredients do not fish out, add the appropriate amount of Pixian bean paste (such as do not like to eat spicy can not be added).
6, into the vermicelli, add an appropriate amount of salt, cook until the vermicelli without hard core after adding cabbage to cook for about a minute, put the green onion and cilantro, sprinkle a little pepper can be.
Radish and mutton soup
We all know that often eat radish for our body is a certain benefit, then radish drink mutton with is also a better choice, let's take a look at it.
Main ingredients: 500 grams of lamb, 500 grams of white radish, 7-8 jujubes, green onions, ginger moderate, parsley moderate, green garlic moderate, yellow wine moderate, salt moderate, pepper moderate, oil splash hot pepper moderate.
1, mutton cut into pieces with cool water soak soak 1-2 hours, and then put into a pot of cool water, boiling blanch bleeding foam, and then remove the hot water with hot water will be rinsed clean.
2, white carrots peeled and cut into hobnail pieces spare.
3, cilantro, green garlic mustard washed and chopped spare.
4, take the casserole, put lamb, ginger, onion, jujube and enough water, open the fire boil, skim off the foam, pour into the yellow wine, change the fire stew 1-1, 5 hours.
5, put the white radish pieces into the casserole, high heat boil to low heat continue to stew for about 30 minutes, until the radish is soft and rotten, add the right amount of salt and pepper seasoning can be. 6, according to their own preferences and then add cilantro, green garlic, and hot pepper to enjoy together.
Tips
1, stewed enough 1 hour of lamb is still very chewy, if you want a more crispy texture, you can extend the time of stewing, but the total time is not recommended more than 1 hour and a half;
2, add carrots can also remove the stink of lamb, so that the flavor is more delicious.
Eat lamb notes
1, avoid eating pumpkin at the same time: to prevent the occurrence of jaundice and beriberi.
2, avoid eating with vinegar: many people like to eat lamb with vinegar as a condiment, eat up more refreshing, in fact, is unreasonable. Because lamb is hot, the function is to benefit the deficiency; and vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids, temperature, it is appropriate to match with cold food, and hot lamb is not suitable.
3, avoid drinking tea right away: because lamb is rich in protein, and tea contains more tannins, drink tea right after eating lamb, will produce a substance called tannin, easy to trigger constipation.
4, hepatitis patients avoid eating: mutton sweet heat, too much food will promote the development of some foci, aggravate the condition. In addition, protein and fat intake, because of liver disease can not all effectively complete the oxidation, decomposition, absorption and other metabolic functions, and aggravate the burden on the liver, which can lead to morbidity