Yin or phlegmatics: Yin or phlegmatics, the body is not enough or not normal, the heat of beef and mutton will further burn, depletion of fluids.

Allergic to beef and lamb: Allergic children are most sensitive to the wind, and beef and lamb can lead to wind, triggering and aggravating various allergic symptoms.

In contrast, a child with a calm body does not have these risks. The first thing you need to do is to get your hands on some of the most popular products in the world, and you'll be able to do it in a way that makes you feel better about yourself.

But, after all, the child's spleen and stomach function is weak, eat down really need a longer time to digest. In order to avoid eating down the accumulation of food on fire, parents have to control the warmth of beef and lamb food to the level most suitable for children, in the end, how should I eat it?

Add spiced condiments to meat dishes to double the heat!

In fact, beef is slightly warm in nature, mutton is warm in nature, and none of them were originally that hot. More often than not, eating beef and lamb on fire, either eat more than one, or cooking is not the right way to promote their heat.

We observe those minorities who eat beef and lamb, often boiling the meat in plain water with very few spices. While we cook beef and mutton, in order to deodorize and increase the aroma, often add a lot of peppercorns, dashi, sesame leaves and other aromatic spices, and in order to maximize the charred flavor of the meat, like to stew or even frying method of high-temperature heating.

Meat was on the warm side, peppercorns, spices and other seasonings are pungent things, high temperature production, pungent spices all into the meat, invariably will be the heat of the meat to enhance the stewing and frying and grilling way to make the taste aggravation, so eat, of course, will help dry heat, caused by the fire.

So give the children to eat beef and mutton dishes, it is best to use stew, boiled method, made of porridge better, do not add excess seasoning, to retain the original flavor of the food, in order to focus on the light, so as to better play the role of gas tonic.

How do you get the stink of lamb?

Without spices, it is recommended to use ginger with skin to remove the stink. Because the ginger skin is pungent and cool, it can offset some of the heat.

Winter eating beef and mutton, with this ingredient is most suitable

In the do beef and mutton, you can properly add some moist and cool vegetables, one can be balanced and neutralize the warmth of the beef and mutton, the second to make meat and vegetables reasonable collocation, the third to increase the flavor and texture of the food.

Cool vegetables include: white carrots, winter melon, horseshoes, kelp, green skinned sugar cane and so on.

In winter, I especially recommend white radish as an ingredient. As the saying goes, "Eat carrots in winter and ginger in summer, no need for doctors to prescribe medicine", white radish has the effect of promoting qi and eliminating stagnation, clearing away heat and generating fluids, and stewed together with beef or mutton, it can offset the heat of the meat, and at the same time, it can also effectively prevent children from eating meat and constipation due to stagnant food. At the same time, the flavor of white radish and beef and mutton and very suitable, can make the broth flavor and aroma, so that the food is more delicious.

Note:

Do not match those ingredients with tonic effects, such as angelica, ginseng, astragalus and so on. Otherwise, the tonicity is too much, which will aggravate the accumulation of food, harm the spleen yin, and cause heat to be generated in the body.

Beef and radish porridge

Ingredients: