1, tonifying the kidneys

According to the Compendium of Materia Medica, lamb has the ability to replenish the middle qi and benefit the kidneys. The role of. It is also historically, one of the important ingredients for folk winter tonic.

2, drive cold and warm stomach

Lamb is warm, tonifying gas and nourishing yin, warming the deficiency, appetizing and strengthening. Modern Chinese medicine believes that: eat more lamb at the right time, can increase digestive enzymes, protect the stomach wall, help and digestion, but also can play the wet, avoid cold, warm heart stomach effect.

3, anti-cancer

Research has shown that there is an anticancer substance CLA in lamb, which is known as CLA fatty acid can inhibit the birth of cancer cells. It has a significant effect on the treatment of skin cancer, colon cancer and breast cancer.

4, not easy to get fat

Lamb contains high protein and rich in vitamins. But its fat melting point of 47 degrees, while the human body temperature of 37 degrees, eat only to absorb nutrients rather than fat, so it is not easy to get fat.

How to eat lamb in winter is the best?

1. Shabu-shabu: less stink

Many people don't like the stink of mutton, and shabu-shabu can reduce the stink. In addition, soaking the lamb in cold water overnight in winter and for an hour or two in summer can also leach out the stinky substances from the lamb. Need to remind is, spicy soup base shabu shabu lamb, eat easy to fire. You can eat some silver fungus, pears and other food to promote the production of fluids and moisturize dryness, or drink some chrysanthemum tea to remove the fire. Because of the possible presence of germs and parasites in lamb, you should choose slices of lamb that have been quality-checked and shabu-shabu until they are cooked through.

2. Stewing, simmering and steaming: the original soup and juice

This ensures that the nutrients are not lost and that the nourishing effect is optimal. When stewing, the nutrients are partially dissolved into the soup; when stewing and steaming, the nutrients are basically still in the meat, suitable for meat lovers. Stew soup first with some sheep leg bone, spine bone stewed over high heat for half an hour into a milky white soup, fish out the soup bone, and then wash the lamb into the pot, add green onions, ginger stewed over low heat. If stewed in a casserole, the flavor is better.

3. Stir-fry: can sweat

The onion-exploded mutton as a representative of the selection of tender thigh meat or tenderloin, sliced into thin slices, with fresh green onion white, impregnated with high-flame stir-fry. It has the effect of benefiting the qi and replenishing the deficiency, warming the middle and the lower part of the body, and also sweating and detoxifying the body.

4. Roasted, fried: oil big

Roasted, fried mutton representative of the dishes are lamb kebabs, burned mutton and so on. These two practices oil is very large, and the cooking temperature is too high, the loss of nutrition is also the most serious. Hundreds of their own home grilled lamb, available cumin, sesame leaves, salt marinade for an hour on the pot of steam, and then placed in the oven at about 180 ℃ baked, which can reduce the oil.