Introduction: Mutton is warm. Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called lick meat, lick meat and Jie meat. It can not only ward off wind-cold, but also tonify the body. It has therapeutic and tonic effects on all deficiency symptoms such as cough due to wind-cold, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness and fear of cold, soreness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and deficiency of body after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic, which is very popular among people. Because mutton has an unpleasant smell of mutton, it is left out in the cold by some people. In fact, if one kilogram of mutton can be cooked with 1 grams of licorice and appropriate amount of cooking wine and ginger, it can remove its smell and maintain its mutton flavor.

Generally, it is advisable to buy and cook mutton now. If it can't be eaten temporarily, it can be preserved with a little salt for 2 days, and it can be preserved for about 1 days.

mutton is warm, and it is easy to get angry when eaten frequently. Therefore, you can eat mutton with some cool vegetables. It can not only play the role of cooling, detoxifying and removing fire, but also achieve the tonic effect of mutton.

classify

edit

goat meat

sheep meat

wild mutton.

appellation changes

In ancient times, mutton was called "Rou rou", "Rou rou" and "Jie rou".

Local Mutton

Editor

Erdos, Inner Mongolia

The unique natural conditions of Ordos desert grassland, after long-term natural selection, have bred a world-class rare variety-Arbas White Cashmere Goat. Albas white cashmere goat is listed as one of the 2 excellent breeds in China. Its cashmere is known as "soft gold" and "fiber gem", and its meat is known as "ginseng in meat".

Arbas cashmere goat has pure white fur, strong physique, straight back and waist, deep and long body, sloping hips, strong limbs and strong hoof. The face is concave and delicate, the eyes are big and bright, and the ears are drooping. The meat products processed by Albas cashmere goats are delicious, healthy and green. Arbas cashmere goats are mainly distributed in parts of Otog Banner, Hanggin Banner and Otog Qianqi in Erdos City, Inner Mongolia, and belong to semi-desert grassland.

Bayannaoer, Inner Mongolia

Bamei Mutton Sheep is the first breed with both meat and wool, which is bred by the vast number of animal husbandry workers in Inner Mongolia for more than 2 years with local fine mixed sheep as the female parent and German meat Merino sheep as the male parent. It has the characteristics of being suitable for captivity, resistant to roughage, strong resistance, good adaptability, quick fattening and early sexual maturity.

This variety is large, hornless and precocious. Strong physique, symmetrical structure, wide and deep chest, straight back and waist, strong limbs, strong hind limbs, full muscles, barrel shape, and obvious meat body shape; The coat is white, well closed, moderate in density and uniform in fineness.

Hailar, Inner Mongolia

Fourth, it depends on the fat dart of meat: the meat with lean meat is generally without fat or with little fat, and the fat is dark yellow.

Choose

In our daily life, we usually eat sheep meat, such as stir-frying, instant-boiled mutton, etc. However, many people will ask, what are the differences between some dishes made of goat meat in restaurants, such as "stewed goat meat in Montenegro" and "stewed goat meat in clear sauce"?

In terms of taste, sheep meat tastes better than goat meat, because goat meat contains a fatty acid called 4-methyl octanoic acid, which will produce a special smell after volatilization.

However, goat meat is not lower than sheep meat in terms of nutritional components. In contrast, sheep meat has higher fat content than goat meat, which is why sheep meat tastes more delicate and delicious.

an important feature of goat meat is that its cholesterol content is lower than that of sheep meat, so it can prevent arteriosclerosis and heart disease, and is especially suitable for hyperlipidemia patients and the elderly.

When buying meat, there are several ways to distinguish sheep meat from goat meat:

1. Look at the muscles. Sheep meat sticks to hands, goat meat diverges, but does not stick to hands.

2. Look at the hair shape on the meat, the wool of the sheep is curly, and the goat is hard and straight.

3. Look at the muscle fiber, the sheep fiber is thin and short, and the goat fiber is thick and long.

4. Look at the ribs. Sheep's ribs are narrow and short, while goats' are wide and long.

In terms of eating method, goat mutton is more suitable for stewed and kebabs. Because of the low cholesterol and fat content of goat meat, it is also used for

nutritional analysis

mutton

mutton is fresh and tender, with high nutritional value, and it can be used as a dietotherapy product for people with kidney yang deficiency, soreness of waist and knees, abdominal cold pain and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain, physical weakness and chills, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has the functions of tonifying kidney, strengthening yang and tonifying deficiency and warming, and is suitable for men to eat regularly.

dietotherapy value

Eating mutton in autumn

1. Eating mutton in autumn can tonify liver and improve eyesight

Mutton is beneficial to blood, liver and improve eyesight, and has a good effect on treating postpartum anemia, tuberculosis, night blindness, cataract and glaucoma. Compared with milk, goat's milk is rich in fat and protein, which is one of the ideal foods for patients with kidney disease and a natural tonic for people with physical weakness.

2. Eating mutton in autumn enhances disease resistance

Mutton is tender and contains high protein and rich vitamins. Sheep's fat melting point is 47 degrees, because people's body temperature is 37 degrees, even if they eat it, they will not be absorbed by the body and will not gain weight. Mutton is tender and easy to be digested. Eating more mutton can only improve physical fitness and disease resistance. And there will be no other side effects, so now people often say: "If you want to live long, eat mutton often."

3. Eating mutton in autumn nourishes the body

In autumn and winter, the yang of the human body is hidden in the body, so the body is prone to cold hands and feet and poor blood circulation. According to Chinese medicine, mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney, warming the middle warmer, dispelling cold, warming qi and blood, appetizing and invigorating the spleen. Therefore, eating mutton in autumn and winter can not only resist the cold, but also nourish the body. It is really a beautiful thing to kill two birds with one stone.

4. Eating mutton in autumn can warm the middle and strengthen the spleen

Eating mutton often can replenish qi and tonify deficiency, promote blood circulation and enhance the body's resistance. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. Chinese medicine believes that mutton has the functions of nourishing essence and blood, benefiting fatigue, warming the middle warmer and strengthening the spleen, tonifying kidney and strengthening yang, nourishing the liver and so on. It has good effects on fatigue and emaciation, soreness of waist and knees, weakness of spleen and stomach, anorexia and nausea, dizziness and eyesight, deficiency of kidney-yang, deficiency of qi and blood, cold hernia, postpartum deficiency and lactation deficiency. Especially suitable for the elderly, physically weak men and postpartum women.

How to eat

Mutton+Ginger —— Warming meridians and activating collaterals, and maintaining joints

Autumn and winter are the seasons with high incidence and aggravation of arthritis, so you can

drink mutton soup without sesame cakes if you take proper tonic to strengthen your physique.

Eating mutton in winter

Eating mutton often in winter is a kill two birds with one stone. On the one hand, it can not only promote blood circulation and increase human calories, but also increase digestive enzymes and help the stomach digest. On the other hand, because of its rich nutrition, it is of great benefit to treat some deficiency-cold diseases, such as tuberculosis, tracheitis and asthma. Therefore, beautiful women who are prone to cold hands and pale faces and bamboo poles who are underweight and want to gain weight can eat more mutton in winter, while those friends who have problems such as high blood pressure, love to stay up late, fever and infection, and a little hot constitution suggest that you should eat less mutton for your health. [6]

How to eat

The meat of goat or sheep, etc., an animal of Bovine family. Sheep, also known as Jie and Gou. It is widely distributed in China, almost everywhere; Sheep are mostly in the northwest and north. Kill sheep for meat and wash them.

properties: sweet and warm. It can replenish blood and qi, warm the middle warmer and warm the kidney.

reference: rich in protein, fat, phosphorus, iron, calcium, vitamin B1.B2, nicotinic acid, cholesterol and other ingredients.

use: used for deficiency of qi and blood, fatigue and emaciation; Deficiency of spleen and stomach, abdominal pain, anorexia or nausea, kidney deficiency and yang failure, soreness of waist and knees, frequent urination and impotence.

usage: cooking soup, adding dishes, etc.

have some pickles.

Method: Angelica sinensis and ginger are washed with clear water and cut into large pieces; Boning mutton, removing fascia, blanching in boiling water to remove blood, taking out and airing, and cutting into strips 5 cm long, 2 cm wide and 1 cm thick; Add a proper amount of water into the casserole, put the chopped mutton, angelica and ginger into the casserole, boil with high fire, skim off the floating foam, and stew with low fire until the mutton is cooked.

usage: eat meat with soup. [1] Efficacy: It is suitable for people with deficiency and cold after illness and yellow and gaunt face.

originated from synopsis of the golden chamber. This recipe takes mutton to warm the middle energizer, angelica to replenish blood, and ginger to warm the middle energizer and strengthen the stomach. It can be used for deficiency of spleen and stomach, acute abdominal pain, hypochondriac pain, or deficiency of qi and blood and weakness of middle yang. Astragalus membranaceus is added to the prescription of the same name in the Criterion of Syndrome Treatment, which is particularly powerful in tonifying.

2. Buzhong mutton porridge: 25g mutton, cut into small pieces; 18g of rice (or millet). Add water to cook porridge. Add salt, ginger and pepper to taste the food. It can be divided into 2~3 servings.

originated from "Eating and Drinking". The original prescription said that it has the function of "strengthening the stomach and strengthening the spleen", mainly taking mutton to warm the middle and replenish the spleen. Used for spleen and stomach weakness, loss of appetite, or vomiting due to deficiency of cold.

Efficacy

Mutton is sweet and warm, and enters the spleen, stomach, kidney and heart meridian

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