Question 2: How to eat lamb with the highest nutritional value Another year of cold winter, it is a good time to eat lamb. Nowadays, the way to eat lamb can be described as a variety of ways, but no more than stew, shabu-shabu, pop, bake and so on several ways, which one of them is the most nutritious way to eat, the most conducive to the health of the body? Lamb stew has the highest nutritional value Among the several ways of stewing, shabu-shabu, popping and roasting, lamb stew has the highest nutritional value. This is because lamb maintains its original flavor during the process of stewing, thus retaining the maximum amount of nutrients in the lamb. Suitable for stewing with mutton are radish, yam, chestnuts and walnuts. Radish nourishes the qi and replenishes deficiency, lowering the qi and resolving phlegm; yam nourishes the qi and replenishes the spleen, aiding digestion; chestnuts nourish the stomach and calm the liver, tonifying the kidneys and strengthening the waist; and walnuts warm the lungs and kidneys, stabilizing the asthma and moistening the intestines. Shabu shabu is a famous dish known for its nutritional value. When the weather is cold, it's a great way to warm up at the dinner table with tender mutton and delicious soup. Shabu-shabu is second only to stewed lamb in terms of nutritional value because it takes less time to heat up and loses less nutrients. The nutritional value of lamb is the third highest. The so-called "lamb explosion" refers to a famous dish in which lamb is put into a pot and stir-fried over a high flame. Exploding lamb because in the high temperature frying, nutrient loss is relatively large, nutritional value is only higher than roast lamb. At the same time, the flavor is not as good as stewed lamb and shabu-shabu, so fewer people eat it. Roasted lamb has the lowest nutritional value Roasted lamb, especially roasted whole lamb, is loved by everyone because of its delicious and refreshing flavor.
Question 3: How to make lamb delicious and nutritious Lamb stew
It is a home-made stew with fat lamb as the main ingredient, which can reduce sugar and fat, beauty and enhance resistance, and has a variety of practices and rich nutritional value.
Practice 1
Preparation Ingredients
fat lamb two pounds; soy sauce five money; salt one or two; pepper ten grains; onion two trees; ginger five slices; fennel five money
Production
The process
will be cleaned and controlled by the dry lamb, straight knife cut into small pieces into a pot of boiling water (casserole dish is best) blanch through, fish out of the other pot (casserole dish is best) to another cool pot of boiling water, add the soy sauce (preferably with white soy sauce), and add a few minutes. Soy sauce (preferably white soy sauce), salt, pepper, scallions, ginger, fennel (wrapped into small packets), and then add the meat, and then change to a small fire stewed into.
Method 2
Cortex Dulcis Stewed Mutton
Stewed Mutton
Mutton is hot in nature, which is good for Yang, while Cortex Dulcis is a good medicine for kidney, which can relieve the symptoms of lumbar and knee soreness, fatigue and spermatorrhea.
Ingredients
Cortex Eucommia Ulmoides, Mutton Leg Meat
Procedure
1. Wash Cortex Eucommia Ulmoides and put it into a pot to boil out the juice first, and wash the mutton for spare time
2. Put the mutton into another pot and put in the right amount of shaoxing wine, soy sauce and water to stew it in slow fire. Then add the medicinal juice to the stewed lamb and cook until the meat is rotten.
Method three
Radish stewed lamb
Preparation of ingredients
500 grams of lamb, 1000 grams of radish, 10 grams of peel. 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.
Production process
Wash the radish, peel and cut into cubes. Wash and cut the lamb into strips or pieces. Chen Pi washed, ginger washed and patted, green onion washed and cut into sections. The mutton, Chen Pi into the pot with the martial arts fire boiled, knocked off the floating foam, changed to thatch snipe crickets ∈ Bao and then add radish, ginger, green onions, cooking wine, salt, stewed until the radish is cooked through, add monosodium glutamate, loaded with a bowl that is complete.
Note
Mutton stew is a traditional food for people in northwest China for thousands of years. However, compared with other places, the mutton stew in Ningwu, Shanxi Province, has a different flavor. The reason is that there is one more procedure to make it than in other parts of the world. The method is: the mutton chopped into three pointed pieces, blanch through the pot of boiling water, fish out in a pot of cold water, and then the cleaned carrots cut into pieces, into the mutton pot, with soy sauce, salt, scallions, ginger, cumin, peppercorns, and then put the pot to a high-flame heat, and then switch to warm water after the pot to stew, and then stewed to rotten into shape. Characterized by: eating soft and sweet, aftertaste.
Practice 4
Yam stewed lamb
Preparation Ingredients
500 grams of lamb, 150 grams of yam, ginger, green onion, pepper, white wine, salt, each appropriate amount.
Preparation Procedure
1, cut the mutton into slices 4 centimeters long and 2.5 centimeters wide. Wash the green onion and ginger and cut into sections and pieces respectively, and pat them with a knife.
2, the cumin with a small fire fried dry, crushed into fine powder, and chili powder together in a vessel with monosodium glutamate mix well. 3, to the lamb add wine, salt, water, mix well and then the onion and ginger into the marinade for 20 minutes to remove the onion and ginger. 4, frying pan on the fire, put the oil boiled to six mature, put the mutton slices into the pan slide, to be raw materials out of water more, the oil temperature drops when removed. When the oil temperature rises again when the mutton slices re-fried once removed, add yam, coriander, cumin and other seasonings can be.
Mutton is to help the yuan yang, make up the essence and blood, help the food of the deficiency, have warm in the deficiency, appetizer and spleen function; yam has the effect of nourishing the spleen and stomach, tonifying the lungs and kidneys, can be used for the treatment of chronic enteritis, coughing and asthma in the lungs, diabetes, spermatorrhea, enuresis, etc.; cilantro has the effect of eliminating the food and qi, waking up the spleen and the effect of the middle. The three are suitable for people with weak stomach, cold limbs, chronic asthma, anemia and lack of yang energy. Nutritional analysis: per 100 grams of mutton contains 133 grams of protein, 34.6 grams of fat, 0.7 grams of sugar, 11 milligrams of calcium, 129 milligrams of phosphorus, 2.0 milligrams of iron, but also contains vitamin B, vitamin A and so on.
Question 4: Lamb and what food with the most nutritional value 1, tofu and radish. Tofu and radish can not only supplement a variety of trace elements, which gypsum can also play a role in clearing heat and fire, thirst. And lamb and radish with cooking, can play the role of radish to eliminate stagnation, phlegm heat.
2, black beans. Lamb is rich in animal proteins, black beans are rich in plant proteins, the two can just complement each other to promote the overall absorption of protein. Black beans contain more plant sterols and unsaturated fatty acids, which can reduce the body's absorption of cholesterol and saturated fatty acids in lamb, lowering blood lipids have some help. Black into the kidney, and thus black beans can also enhance the effect of mutton tonic kidney warming.
3, ginger. Mutton tonic blood warming, ginger analgesic wind-dampness, with each other, ginger to get rid of the fishy taste of mutton, to help mutton play the effect of warming Yang cold; mutton with yam tonic blood, strong body, laxative; plus parsley appetizer, Yang.
Although the lamb has a stink, but tender, nutritious, and not easy to get fat. With the above three kinds of food, more kidney warming, heat and fire, as well as the role of appetizers and Yang.
4, part of the disease avoid eating mutton, often mouth and tongue erosion, red eyes, bitter mouth, irritability, dry and sore throat, gums, or diarrhea, or serving traditional Chinese medicine, half-summers, calamus are avoid eating mutton.
5, should not eat with pumpkin. Mutton and pumpkin are warm food, if eaten together, very easy to "fire". By the same token, when cooking lamb should also put less chili, pepper, cloves, fennel and other hot and spicy spices.
Question 5: What is the most nutritious combination of lamb and what? Ingredients:
300g of carrots, 180g of lamb
Ingredients:
1200ml of water, 3 tsp of cooking wine, 1 tsp of minced green onion, ginger and garlic, 1 tsp of sugar and salt, 1/2 tsp of sesame oil
Directions:
1 Wash and drain the carrots and lamb and cut the carrots and lamb into chunks. 2 lamb into boiling water blanch, remove and drain. 3 frying pan, add 5 tablespoons of salad oil, lamb into the high heat and stir fry until the color turns white. 4 Add the carrots, water and other seasonings (except sesame oil) to the pot and bring to a boil over high heat. 5 Reduce the heat to low and cook for about 1 hour, then remove from heat and add sesame oil.
Tips:
1. This dish can not be added to the fans together, otherwise it will destroy the original effectiveness. 2. Do not add acidic food when cooking, otherwise it will destroy its effectiveness. This dish can nourish and nourish the body, often consumed to improve the women's cold hands and feet is particularly effective.
Characteristics:
It can nourish weakness, benefit qi and blood, replenish the center of the body, prevent cold hands and feet, help digestion, and stop cough when consumed for a long time.
Ginger and wolfberry stewed lamb
Ingredients: 600 grams of lamb, 1 large section of ginger, 8 grams of wolfberry
Accessories: 2 tsp. salt, vinegar, cooking wine 1/2 bowl each, 2 tbsp. oil
Method:
Wash the lamb and cut into pieces, poured into boiling water with vinegar, blanch to remove the fishy, and fish up. Ginger is not peeled and brushed, pat cracked; frying pan heated into the vegetable oil, burst incense ginger segment, and under the mutton pieces of mixing and frying, renewed into the 8 bowls of water and wine, under the berries boiling, change the small fire slowly stew about 1 hour. To be cooked meat, add salt to seasoning can be removed from the fire.
Tips:
Mutton is a warm food, can enhance physical strength, improve metabolism and body circulation, health care abdominal cavity, nourish kidney qi, prevention and treatment of menopausal symptoms. The protein contained in mutton is a high quality complete protein that is easily absorbed and utilized by the body.
Lycium barbarum can protect the liver and nourish the eyes, enhance resistance, promote hematopoietic function, lower blood pressure and blood sugar.
Characteristics: cure menopausal dizziness, panic and irritability, insomnia, chest fever, tinnitus palpitations, night sweating, hot flashes and other present.
With carrots ...
Boil it over moderate heat and pour off the blood foam on the skin so that it does not smell fishy
My family's lamb stew is very delicious, but I do not know if we use the same seasoning, our family mainly shelves onions, ginger (the whole piece will be better), chili and so on
By the way, do not soak the lamb in hot water, it will be loss of nutrients
Barbecued pork mutton chops
The taste of the sweet
The taste of lamb chops
The taste of sweet
The taste of lamb chops sold in the supermarkets is very sweet.
The barbecue sauce sold in supermarkets, about two dollars a bag, you can marinate 2 pounds of lamb chops.
Wash the lamb chops, marinate with barbecue sauce for 12-18 hours, put green onions, ginger and garlic, add some water, simmer on medium heat for about an hour, add some salt according to personal taste when it is almost cooked.
The flavor is delicious.
Question six: how to eat mutton most nutritious can not put some tonic medicine a braised mutton:
Mutton nutrient-rich, as long as the cooking method is appropriate, it can be removed from the stink, save its delicious. The dish soup fresh meat beauty, color and lustre red, aroma
Raw materials: 500 grams of lamb rib meat.
Ingredients: 20 grams of carrots, 50 grams of green garlic. Seasonings; 30 grams of soybean oil, 30 grams of white wine, 40 grams of wine, 5 grams of chili sauce, 10 grams of soy sauce, 2 grams of sugar, green onions and ginger 20 grams, star anise 4.
Practice:
cut with: the lamb ribs clean, cut into 4 cm square pieces. Put into the pot, add the right amount of water, put a little scallion ginger, white wine, boil, blanch for about 1 minute, then fish out and put in the water to wash. Carrot washed and cut into slices. Cooking: frying pan on the fire, scooped into the soybean oil hot, into the onion ginger slices stir-fried flavor, and then put the lamb into the stir-fried, and then add wine, sugar stir-fried for 1 minute.
Second, lamb boiled winter melon:
Characteristics: soup fat melon rotten, light and palatable.
Ingredients: winter melon catty three two; cooking oil one or two; lamb two two; onion one; soy sauce five money; monosodium glutamate ten grain; salt three money; coriander one; sesame oil eight
Practice:
1, the first winter melon peeled and washed, cut into ribs. Frying pan on a high flame, pour cooking oil hot, frying into the onion flavor, into the lamb stir-fried, add winter melon slices, frying pan moved to a warm fire with soy sauce, salt stewed to
2, winter melon soft and rotten, out of the pot, patted off the foam sprinkle into the monosodium glutamate, dripping a little sesame oil, sprinkled with coriander that is, such as more soup, that is, into the mutton winter melon soup.
Third, green onion explosion mutton:
Characteristics: fragrant and tender, no sheep stink. (Beijing cuisine)
Ingredients: lamb shank meat (net, 200 grams), Beijing onion (200 grams), garlic (1 clove), pepper (a little), yellow wine (20 grams), soy sauce (50 grams), salt (a little), vinegar (a little), raw oil (a little), sesame oil (50 grams).
Directions:
1, remove the tendons from the lamb shank meat, cut into large thin slices; Beijing green onions cut into rotary knife pieces, stir-frying will turn into slices.
2, Beijing onion pieces, raw oil (or lard), soy sauce, salt, wine, pepper powder, lamb shank slices mixed in a bowl.
3, with raw oil, sesame oil, garlic (folded) chili pot burned to high heat, will be placed in a bowl of sliced lamb shanks, Beijing onions and other materials poured in, with a large martial arts fire very quickly exploded a few times, and then add a little sesame oil, vinegar from the pot.
Fourth, lamb roast lamb:
Characteristics: fragrant and tender.
Ingredients: 1000 grams of lamb, 50 grams of ginger, 25 grams of wine, 20 grams of red soybean oil, 1000 grams of lard (consumed 150 grams) 50 grams of soup, 250 grams of pork, Mangguangshi (pickled sugar vinegar) 100 grams of hawthorn cake 100 grams of silk. Dry flour soy sauce Szechuan pepper minced raw garlic sesame oil refined salt, starch, monosodium glutamate, two soup, raw onion minced moderate.
Practice:
1, the mutton clean, red soy sauce, dry starch mix well coated in mutton skin, under the oil tripod fried until golden brown when fishing.
2, will be fried lamb into the pot (with bamboo scotch pad bottom), add two soup, wine, southern ginger, raw garlic, refined salt, red soy sauce, pork (first cut pieces of fried incense), placed on the stove with a high fire boil, stewed over moderate heat until the lamb is soft and rotten, take out, pick up the meat, lamb removed from the bone cut pieces of 5 cm long, 1.5 cm wide, pendulum down the plate. With a small bowl, put soy sauce, monosodium glutamate, sesame oil, soup, starch water into a bowl of gravy.
3, the lamb into the steamer cook 2 minutes, remove, sprinkle dry starch. Burning hot frying tripod under the lard, the lamb poured into the slightly fried, poured back to the strainer. Shun Ding the Sichuan pepper, chopped green onion fried incense, into the mutton, cooking Shaoxing wine, add the bowl of gravy mix well from the tripod on the plate. Plate with shredded mango and hawthorn cake. Sauce dish: sweet sauce
V. Exploding mutton:
Characteristics: no soup, taste tender and fragrant. (Beijing cuisine)
Ingredients: half fat lean mutton (eight taels), ginger (half a taels), dry onion (one or two), Beijing onion (four taels), wine (two tablespoons), sesame oil, pepper (1/4 teaspoon each), water (1 / 3 cup).
Directions:
1. Wash the lamb, put it into boiling water and boil for five minutes, then cut it into large thin slices.
2, ginger, dry onion cleaned and sliced, Beijing onion cut into pieces. Ginger slices and seasonings, into the meat stir fry for a moment, Zan wine, cover water and pepper mix, cover to medium heat and cook for about eight minutes, under the gravy ingredients, hemp ...... >>
Question 7: How to make lamb delicious? Nutritional value of mutton Mutton, sweet and warm in nature, rich in fat, protein, carbohydrates, inorganic salts and calcium, phosphorus, iron, etc., will help the yuan yang, replenish the essence of blood, treatment of lung deficiency, asthma, bronchitis, lung disease and cold patients are quite beneficial. Mutton practice a lot, how to eat will be more nutritious? Which is the most conducive to good health? According to local catering gurus, nowadays, people's common practices for mutton are no more than popping, roasting, shabu-shabu, and stewing in several ways. Each practice has its own flavor and characteristics, and contains different nutrients. Mutton stew: nourishing and gluttony The most nutritious way to eat Mutton stew is the biggest advantage of both meat and soup. The soup of boiled meat is very nutritious and is a good nourishment for the body. Moreover, after the mutton is stewed, it is more cooked, tender and easy to digest. If the stew is coupled with suitable Chinese medicine or nutrition can play a complementary role in food, nourishing effect will be greater. Such as angelica mutton soup, goji berry mutton soup, astragalus mutton soup, mutton and radish soup, mutton and tofu soup, pig's trotters and mutton soup belong to this category. Stewed lamb due to the process of cooking to maintain the original soup and original juice, can maximize to ensure that the nutrition is not lost. Therefore, when winter arrives, you may wish to often serve your family a casserole of lamb chops stewed with radish, which can benefit the qi, replenish the deficiency, lower the qi and resolve phlegm. Simply chop the lamb chops into 5-6 centimeters long, add green onions and ginger, simmer over a slow fire, and then put down the radish. The flavor is even better if stewed in a casserole. In winter, many people like to eat mutton potpie, which is also a kind of mutton stew. But don't be in too much of a hurry to eat it, and make sure that the meat is stewed and cooked, otherwise the caseinate and clostridium difficile in raw lamb will not be easily digested and absorbed by the stomach and intestines, and will lead to weakness in the limbs after eating it. Shabu shabu: short heating time and low nutrition is one of the most familiar practices. In the middle of winter, when you sit down at the table and savor shabu-shabu, you will immediately feel warm and relaxed. The choice of ingredients for shabu-shabu is very delicate, and generally speaking, only five parts are suitable: the upper brain, the big three forks, the small three forks, the grinding gear, and the cucumber strips. Experts suggest that many people like to use the spicy soup base of Sichuan hot pots for shabu-shabu, which can easily lead to fire. Shabu-shabu can be very nutritious if it is properly seasoned. The seasoning is useful for shabu-shabu, as white pepper is good for the lungs and black pepper is good for the intestines, and adding a little bit of it to the broth is helpful for those who are weak and have diarrhea. When shabu-shabu is served with meat, add some seafood such as kelp and sea cucumber to warm the spleen and kidneys; add tofu to add more protein; and add fresh fish fillets with fewer thorns or thorns to make them more nutritious, and suitable for the elderly and children with weak stomachs and spleens. Shabu-shabu is also good for the elderly and children who have a weak spleen and stomach. Shabu-shabu is also good for vegetables such as Chrysanthemum coronarium and Artemisia stalks, which can be used to clear away fire and reduce heat. Shabu-shabu is a good way to preserve the active nutrients in the lamb, but care should be taken to ensure that the meat is as fresh as possible, that it is cut thinly, and that it is scalded in a boiling pot for about 1 minute, so that the meat turns from a bright red color to a grayish-white color before being eaten, which should not be too short a period of time, as this will not completely kill the bacteria and parasitic eggs in the meat. Stir-fried lamb: it is advisable to choose fresh lamb Nutrition is also good Popping method is usually represented by onion popping lamb. Explosion refers to the beef and mutton into the pot of high-flame frying a cooking technique. This dish evolved from the old "pang gun mutton", do should choose the tender lamb hind leg meat, cut into thin slices, with fresh green onion white, stir-fried on high heat. It is good for the qi, warms the center and the lower part of the body, and also has the function of sweating and detoxification. It should be noted that the best choice when frying fresh lamb, do not use frozen. In this way, the loss of nutrients is less, and easy to digest. Grilled lamb: high calorie nutrition loss Grilled lamb kebabs were originally a local flavor snack in Xinjiang, grilled lamb flavor, similar practices are also grilled whole lamb, fried grilled meat, charcoal grilled leg of lamb and so on. Roasted meat should be selected from the tender hind legs and upper brain parts, remove the fascia, press off the water, cut into thin slices. If the thickness of the cut is not uniform, or the fascia is not clean, there will be a fishy flavor when eating. Tender slices of lamb with marinated shrimp oil, soy sauce, minced shallots, cilantro, ginger, sugar, chili oil and other dozen kinds of ingredients soaked well, and then roasted with fire. Roasted lamb is not only flavorful, nutritious, and can enhance appetite. Fried mutton: oil points larger nutritional loss of the most Fried mutton fresh, delicious, but the loss of nutrients, containing higher calories, fried food is also prone to produce carcinogenic substances, it is best to eat less. The representative dishes of fried mutton are pine meat, burned mutton and so on. Pine meat is wrapped in oil skin made of minced meat strips fried, golden color, soft texture, salty and dry incense. Burned lamb can be used fresh fat sheep waist nest or front eye meat, add ingredients to a small fire simmer until rotten, and then fried on the frying pan, belongs to the form of cooking and then frying. Taste outside the crispy inside tender ...... >>
Question 8: How to stew lamb soup more nutritious Raw materials
Main ingredients: lamb (lean) 500 grams
Auxiliary ingredients: 200 grams of carrots
Seasoning: 15 grams of cooking wine, 15 grams of ginger, 2 grams of pepper, 15 grams of salt, 2 grams of monosodium glutamate (MSG)
Method
1. Mutton repeatedly bleach out the blood, put in boiling water blanch and then blanch. Put into the boiling water blanch a little bit after washing;
2. turnip into a small strip;
3. put the lamb into the clean pot mixed with water, the pot set on a high flame to boil;
4. and then remove the floating foam, put ginger, cooking wine, peppercorns, moved to a small fire stew to seven mature;
5. put the meat up into the middle of the strip, and into the pot, and at the same time, put the turnip stewed meat until soft;
6. knock off the ginger, pepper, under the salt and monosodium glutamate pot, into the container is complete.
Preparation tips:
1. lamb's blood should be bleached, stewing can not use high fire, otherwise the soup color is poor;
2. the water should be mixed one time, can not add water;
3. radish can not be put in too early, otherwise the soup flavor is poor.
Note: white radish: white radish avoid ginseng, American ginseng with food.
Question 9: What is the most nutritious dish to eat with mutton? Mutton can promote digestion, protect the stomach wall, repair the gastric mucosa, is a winter tonic good, but mutton warm, often eat easy to fire. Therefore, when eating mutton, you can match some cool vegetables, such as winter melon, loofah, rape, spinach, cabbage, enoki mushrooms, lotus root, wild rice, bamboo shoots, choy sum, etc., which can play a cool, detoxification, de-flaming effect, not only to take advantage of the tonic effect of mutton, but also to eliminate the dry and hot nature of mutton. If you have the conditions, you can also put some lotus heart, have the role of clearing the heart and fire. Zhengzhou City, the Third People's Hospital Nutrition Department Dr. Zhang Suge suggested that many people like to eat spicy people in the do lamb used to put some chili, pepper, cumin, etc., so that the spices taste heavy, can remove the stink of mutton, but these warm Xin hot spices will aggravate the mutton, "on the degree of fire", but also may *** gastrointestinal tract. In fact, anti-stink can be put some not peeled ginger, cumin and other seasonings. Ginger skin cool, there is a fire in addition to heat, pain and wind effect, and mutton cooked with not only can remove the stink, but also can restrain the nature of the dry heat of mutton. Cumin, also known as resting fennel, which has an aromatic and strong smell, is suitable for cooking with mutton, not only to help get rid of the stink of mutton, but also to play the role of regulating qi to open the stomach, wind and pain.