Mutton, Radix Astragali, Radix Codonopsis, Radix Angelicae Sinensis and Ginger.

Seasoning: salt

Usage: Eat meat and drink soup separately.

Suitable season: four seasons

Introduction of mutton knowledge: Sheep are pure herbivores, so mutton is tender and easy to digest than beef, with high protein, low fat, more phospholipids, less fat and less cholesterol than pork and beef. It is one of the delicious foods to keep warm in winter, and it can receive the dual effects of tonic and cold protection.

Nutritional analysis of mutton: 1.

Mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role. 2.

Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.

Mutton is suitable for people: the general population can eat 1. Suitable for people with physical weakness and stomach cold; 2.

Fever, toothache, sore mouth and tongue, coughing up yellow phlegm and other symptoms of excessive internal heat are not edible; Liver disease, hypertension, acute enteritis or other infectious diseases and fever should not be eaten. The dietotherapy function of mutton: it is sweet and hot, 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 medicine in China, mutton is a good product for nourishing Yuanyang, nourishing essence and blood, treating lung deficiency and benefiting strain, and it is an excellent warming and strengthening agent.

Guidance on mutton practice: 1.

Put some hawthorn or some radish and mung beans when cooking, and put some seasonings such as onion, ginger and cumin to remove the fishy smell when frying; 2. Eat meat must be thoroughly rinsed; Summer and autumn are hot and dry, so it is not suitable for mutton. 3.

There are many membranes in mutton, so the membrane should be removed before shredding, otherwise the membrane will be hard after frying and difficult to swallow.