The custom of eating mutton at Chung Yeung Festival in the north, the popularity of Chung Yeung Festival to eat mutton, this is because the autumn sheep fat, can warm up to get rid of cold.
Sheep? Sheep? Yang? And homophonic. Eating mutton on the Chongyang Festival has naturally become a custom in the northern part of China and beyond. The noodles should be white. Bai? is the name of the festival. Bai? The Chinese character for white noodles is "Bai" (百), which means "hundred" with the top part of the character removed. One? It has the meaning of "one hundred minus one is ninety-nine", which corresponds to the meaning of "one hundred minus one is ninety-nine". Ninety-nine? The dictionary.
The capital city to the ninety-nine-year-old birthday called? White birthday? Wealthy people can hold a lamb-based banquet on that day, and they can roast, grill, and shabu-shabu the whole lamb. Autumn is the season when sheep are the fattest, and mutton is warm, so it can protect you from the cold.
People in Taiwan pay attention to? Chrysanthemums are the best way to eat and make up for the cold. Ten whole big tonic? The medicine. Taiwan is surrounded by the sea, rich in fish resources, usually people's diet also attaches importance to the fish and mutton with, the reason why this is because, so with enough? Fresh? In Taiwan folk celebrations feasts, often have mutton, which are all related to the sheep as an auspicious animal.
Lamb meat is similar to beef, but has a stronger meat flavor. Lamb is more tender than pork and contains less fat and cholesterol than pork and beef. Li Shizhen said in "Compendium of Materia Medica": ? Mutton can warm the middle and nourish the deficiency, nourish the middle and benefit the qi, appetizer and fitness, benefit the kidney qi, nourish the gallbladder and bright eyes, cure the deficiency and cold, five labors and seven wounds?
Lamb can ward off the wind and cold, but also to replenish the body, on the general wind-cold cough, chronic bronchitis, cold asthma, impotence, kidney deficiency, abdominal cold pain, weakness and fear of cold, waist and knee weakness, yellow muscle thinness, qi and blood deficiency, post-disease or postpartum body deficiencies and other all the symptoms of the virtual have a therapeutic and replenishing effect, the most suitable for autumn and winter to eat, well received by the people.
How to eat mutton the most nutritious mutton sweet and warm and not dry, warm in the warm down, tonic lungs and kidneys, more suitable for winter tonic. In addition to radish, with yam, chestnuts, walnuts and stewed together, it is nutritionally comprehensive. Yam is beneficial to the spleen, and help digestion; chestnut kidney, waist, stomach and liver, according to the "I Ching"? The above complement the upper, the following complement the lower? The principle of chestnuts or brain good; walnuts warm tonic lungs and kidneys, fixed asthma moisturizer. These three kinds of stew with mutton, nutritious, warm and not dry, cultivating and solid foundation.
The most nutritious practice is to stew lamb. Due to the process of cooking to maintain the original soup and juice, can maximize to ensure that the nutrition is not lost. Therefore, when it is cold, you may often serve your family a casserole of lamb chops stewed with radish, which can benefit the qi and replenish the deficiency, and lower the qi to resolve phlegm. Simply chop the lamb chops into 5?6 centimeters long, add green onions and ginger, simmer over a slow fire, and then put down the radish. If stewed in a casserole, the flavor is even better.
Stir-fried mutton nutrition is second to none. Do should choose to use tender lamb hind leg meat, cut into thin slices, with fresh white onion, wanghuo fried. It is a good way to make up for the deficiency, warm up the middle and warm down, and also has the function of sweating and detoxification.
Shabu-shabu with tofu can reduce the heat of the lamb. Because tofu is sweet and cool in nature, it has the effect of generating fluids and removing toxins, and shabu-shabu with lamb can replenish the spleen, benefit the stomach, and remove heat and toxins, which can play a role in replenishing the middle of the body and benefiting the qi at the same time, and also have a beneficial effect on the mutton's? Dryness and tonicity? plays a buffering role.
Lamb practice a, stewed lamb
Materials:
Sheep hind legs, the latter inch rows and other bony lamb, potatoes, carrots, carrots, onions, ginger, pepper, white pepper
practice:
1. leg of mutton over the boiling water into the soup pot, add a moderate amount of water, add the pepper appropriate amount of (afraid of eating peppercorns can be wrapped up in gauze, pepper). can be very good to remove the lamb is stinky) with high heat heating.
2. Mutton while stewing, while the other ingredients will be dealt with. Onion cut into segments, ginger cut into large pieces patted, radish land and other peeled and cut into large pieces.
3. Ginger is best patted very crushed, so that the ginger juice can be boiled out, the soup absorbs ginger juice will be slightly spicy, that is, to drive away the cold and delicious.
4. Speaking of all the materials added to the soup, large fire boil, to foam, turn to medium-low fire slowly boil, at least 1 minute or more.
5. Add salt and white pepper to the pot and add some parsley.
Two, braised lamb shank stewed potatoes
Materials:
Lamb shank meat, red pepper, peanut oil, garlic cloves, soy sauce, wet starch, refined salt, monosodium glutamate, sesame oil, green onion, ginger
Practice:
1. Scrape the lamb, put it into a pot of clean water with green onion. Ginger. Cook the mutton until 8 mature, fish out . Cool and cut into 4cm squares.
2. frying pan into the peanut oil, first stir-fried red pepper flakes. Garlic slices, and then into the mutton, pour the original soup 250g of cooking mutton, put salt, soy sauce, when the soup will be thickened. Put monosodium glutamate, thickening, dripping sesame oil can be.
Three, carrots burn lamb
Materials:
Lamb, carrots, cooking wine, soy sauce, sugar, salt, ginger, dried chili peppers, cloves, cumin, orange peel.
How to do:
1, lamb washed and cut into pieces, put into a pot of boiling water for a short time, and then removed to control the water; carrots were washed, peeled and cut into hobnail pieces.
2, frying pan is hot, pour in the right amount of oil, first sautéed dried chili peppers, ginger, cloves, cumin and orange peel, and then into the mutton, pouring wine, soy sauce, sugar, salt and stir fry.
3, lamb coloring pour into the amount of water did not exceed the lamb, probably more than an hour of stewing, large fire boil after turning small fire stewing for about an hour.
4, to be an hour later, pour in carrots, continue to stew, until the soup thickened, carrots soft can be out of the pot.
Four, toothpick lamb
Materials:
Lamb 400g, green onion, ginger, cooking wine, oil, salt, cumin powder a small spoon, chili powder a small spoon, a large spoon of cooked sesame seeds
Practice:
1, cut a large piece of lamb, marinated in marinade mix for at least one hour
2, cumin powder, chili powder mix;
3, toothpicks in advance with boiling water soaked at least half an hour;
4, marinated lamb through the toothpicks;
5, hot oil in the pan, about 7 into the heat into the mutton frying discoloration, fish out of the hot oil into the mutton continue to fry until the surface of the golden brown fish out;
6, the pan left a little bit of the bottom of the oil, poured into the chili cumin powder stir fry, poured into the mutton stir fry off the fire, sprinkle sesame seeds and mix well! You can do it!
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