Mutton (lean meat) knowledge introduction: Sheep are pure herbivores, so mutton is tender and easy to digest than beef, with high protein, low fat, more phospholipids and 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 (lean meat): 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, chills, malnutrition, soreness of waist and knees, impotence, premature ejaculation and various diseases of deficiency and cold; It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly. Supplementary information mutton (lean meat): mutton production method:

1, make a few holes in the radish and cook it with the mutton, then take out the mutton and cook it, and the fishy smell will be removed;

2. Put 5g mung beans into every 1000g mutton, cook for 10 minute, then pour out the water and mung beans, and the mutton will stink.

3. When cooking mutton, adding100g of cut sugarcane to every 500g of mutton can remove the mutton smell and increase the flavor;

4. Cut the mutton into pieces and add some rice vinegar (500 pieces of mutton with 500 ml of water and 25 g of vinegar) to the boiling pot. After cooking, take out the mutton and cook it, and the smell will be gone.

Distinguish lamb from goat: look at the color. Mutton muscle is dark red, the meat fiber is thin and soft, and there is white fat between the muscles, which is hard and brittle. Goat mutton is lighter in color than sheep meat, with subcutaneous fat, but more abdominal fat, and its meat has a bad smell; Second, look at the shape of the unwashed hair on the meat. Sheep wool is curly, goat wool is hard and straight; Third, look at the ribs. Sheep ribs are narrow and short, while sheep ribs are wide and long. Mutton (thin) is suitable for people: the general population can eat it.

1. Suitable for people with weak body and cold stomach;

2. Fever, toothache, sores on the mouth and tongue, cough and jaundice are not suitable for eating; Liver disease, hypertension, acute enteritis or other infectious diseases and fever should not be eaten. The dietotherapy function of mutton (thin): sweet and hot, entering 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. Guide to mutton (lean) 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 fishy smell when cooking;

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.