Eating mutton in winter can play a dual role in nourishing and preventing cold, and mutton is regarded as nourishing meat in winter. 1, the efficacy of ingredients: mutton is warm, benefiting qi and nourishing yin, warming the middle warmer and tonifying deficiency, appetizing and strengthening the body. In Compendium of Materia Medica, it is called a warming tonic that nourishes Yuanyang and benefits blood gas. 2. Main nutritional value: (1) Mutton is rich in fat, vitamins, calcium, phosphorus and iron. In particular, the content of calcium and iron is significantly higher than that of beef and pork, and the content of cholesterol is low, which is an excellent food for nourishing the body. (2) Mutton is tender and easy to digest. At the same time, mutton can also increase digestive enzymes and protect the stomach wall and intestines, thus contributing to the digestion of food. (3) Mutton has the function of tonifying kidney and strengthening yang, and is suitable for people who are weak and afraid of cold. 3. Precautions for eating mutton: (1) Anyone who has symptoms such as fever, toothache, aphtha and fever should eat less. (2) People suffering from hypertension, liver disease, acute enteritis or other infectious diseases should eat less. (3) Don't drink tea immediately after eating mutton, otherwise it will lead to poor defecation or constipation. The dietotherapy function of mutton: mutton is sweet and warm, and enters 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 Chinese medicine, mutton is a good product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency, benefiting strain and warming the stomach, and it is an excellent warming and strengthening agent. [Special Tips] Mutton, especially goat mutton, has a strong smell. Put a hawthorn or add some radish and mung beans when cooking. Add onion, ginger, cumin and other seasonings to remove fishy smell when frying. Don't rinse the meat thoroughly just to be tender. The climate in summer and autumn is hot and dry, so it is not suitable for mutton. Mutton is a hot product, and it is not suitable for anyone who has symptoms of excessive internal heat, such as fever, toothache, sores on the mouth and tongue, cough and yellow phlegm. Suffering from liver disease, hypertension, acute enteritis or other infectious diseases, mutton should not be eaten during fever. How to make the nutrition better Nowadays, people's common practice for mutton is nothing more than stewing, rinsing, frying and roasting. Each method has its own flavor and characteristics, and contains different nutrients. 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 loss of nutrients 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. It tastes better if you stew it in a casserole. Mutton stew in addition, mutton tastes sweet and warm, not dry, and nourishes the lung and kidney at moderate temperature, which is more suitable for winter tonic. In addition to radish, it can also be stewed with yam and walnut kernel, which is more nutritious. Yam tonifies qi and spleen, helps digestion, walnut kernel warms lung and kidney, relieves asthma and moistens intestines. Both of them are stewed with mutton, which is nutritious, warm but not dry, and has a strong foundation. Instant-boiled mutton Instant-boiled mutton has short heating time and good nutrition. Boiled mutton is the most common method. In the middle of winter, when you sit at the table and taste the mutton hotpot with tender meat and fresh soup, you will feel warm and comfortable immediately. 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. 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. 1, meat-washing seasoning has magical effects, white pepper tonifies the lungs, black pepper warms the intestines, and adding a little to the broth is very helpful for people with weak diarrhea. 2. In meat, there are some seafood, such as kelp and sea cucumber. It also has the effect of warming spleen and kidney. 3. Adding tofu can increase more protein. 4. 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. 5. At the same time, washing some vegetables such as Artemisia selengensis and Artemisia selengensis stems can clear the fire and reduce the fire. Stir-fried mutton takes the second place in nutrition, and the explosion mode of stir-fried mutton is usually represented by onion stir-fried mutton. 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. Roasted and fried mutton has high oil content and the most nutritional loss. Barbecue should choose fresh hind legs and upper brain parts, remove fascia, remove water and slice. 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.