Hello friend, mutton with tofu does not get angry. Mutton is warm and easy to get angry when eaten often. Therefore, when eating mutton, it should be accompanied with cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, Flammulina velutipes, mushrooms, lotus roots, water bamboo shoots, Chinese cabbage and so on; Sweet potatoes, potatoes, mushrooms, etc. are sweet vegetables. It is best to eat mutton with tofu, which can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. When mutton and radish are made into a dish, it can give full play to the coolness of radish, eliminate stagnation and eliminate phlegm and heat. 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, which are easy to get angry when eaten together. The best nutrition of stewed mutton is to explode, roast, rinse and stew, and stewed mutton is the best. Because the stewed mutton keeps the original soup juice during cooking, it can ensure the nutrition not to be lost to the maximum extent. In addition to radish, it can be stewed with yam, chestnuts and walnuts, which is more nutritious. Yam tonifies qi and spleen, and helps digestion; Chestnuts tonify the kidney, strengthen the waist, benefit the stomach and calm the liver. According to the principle of supplementing the above and supplementing the following in Yijing, chestnuts are still a good product for nourishing the brain. Walnut kernel warms the lungs and kidneys, calms asthma and moistens intestines. These three kinds are stewed with mutton, which are rich in nutrition, warm and not dry, and strengthen the foundation. Instant-boiled mutton is a favorite way to eat. Because the rinse time is short, the nutrition is not easy to be lost. Dietary Tips: Suggestions: When your good friend suggests that you make mutton, the matching function of seasonings should not be ignored. It is best to put some ginger without peeling, because the ginger skin is cool, which has the functions of dispersing fire and removing heat, relieving pain and expelling wind and dampness, and can also remove the smell of smell. When cooking mutton, we should use less spices such as pepper, ginger, clove and fennel. You can put some lotus plumule, which has the effect of clearing away heart fire.