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Why can't you put ginger in stewed mutton?
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Mutton does not put ginger because mutton and ginger are easy to get angry when eaten together. Many people have heard of the phrase "fish don't want garlic, sheep don't want ginger", which means that whether it's stewed soup or fried mutton, it's best not to put ginger, because mutton itself is a very nourishing food, mild in nature, and has the effect of dispelling cold and warming up, and ginger is a hot and dry seasoning. If you add ginger when cooking mutton, it will be easier to get angry. So there is a saying that mutton does not put ginger.

The common practices of mutton are stewed mutton soup, fried mutton with green onions, roasted mutton and so on. Both methods are very popular. This kind of meat contains a variety of vitamins and rich nutrients such as iron, zinc and selenium, which is beneficial to human body. Moreover, mutton is low in fat and cholesterol, which is very suitable for the elderly and children.

The most taboo seasoning for mutton: Many people like to add all kinds of seasonings and aniseed in order to get rid of the smell of mutton, but retain the original delicacy and nutrition of mutton. It is suggested that you pay attention to the following seasonings when stewing mutton, otherwise it will seriously affect the taste and nutrition of mutton.

1, star anise, whether stewed beef or pork, many friends like to add star anise to stew together when cooking. Illicium verum is a kind of flavoring with strong fragrance. Adding star anise to stew can increase the aroma of meat and make the food taste richer and better. However, it should be noted that never add star anise when stewing mutton, because the addition of star anise will completely stimulate the fishy smell of mutton and make it stink.

2. When stewing meat with vinegar, I heard that adding vinegar will stew faster, but be careful not to put vinegar when cooking mutton. Mutton should not be eaten with vinegar, because mutton has nourishing effect, and sour vinegar has astringent effect, which is not conducive to the growth of yang in the body. Eating with mutton will greatly reduce its warming effect.

The cooking of mutton is very simple. Just put some green onions for simple deodorization, and then add some salt before cooking, so as to keep the mutton delicious. When barbecuing, you can add some cumin powder to increase the flavor of mutton and make it more delicious.