Mutton is warm, and many people think that eating it in summer will get angry, but how to eat it is still scientific. "Eating mutton in winter can keep out the cold and keep warm, keep fit and strengthen the disease resistance." You should pay attention to the method of eating mutton, and not all people are suitable for eating mutton.
Patients with high fever, dry mouth, toothache, sore throat, thick yellow phlegm, constipation and yellow urine should eat less or not eat mutton. Don't eat pumpkin when eating mutton to prevent qi stagnation.
Don't be jealous when eating mutton. The combination of the two will weaken the dietotherapy effect of the two and produce substances harmful to human body. Mutton avoids copper, which is against Pinellia ternata and Acorus calamus, so it is not suitable to cook in a copper pot, nor can it be taken with Pinellia ternata and Acorus calamus.
It is suggested that mutton is best served with "cold dishes"
When eating mutton, it should be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Cold vegetables generally include wax gourd, rape, spinach, cabbage, mushrooms, lotus roots and so on. Sweet potatoes, potatoes, mushrooms, etc. are sweet vegetables. It is best to eat mutton with tofu, which can not only increase nutrition, but also the gypsum in tofu has the functions of clearing away heat and purging fire, removing annoyance and quenching thirst. And mutton and radish can also be made together. Radish is cool, which can eliminate stagnation and phlegm heat. [Roasted mutton] It is best to choose fresh mutton. The kebabs used to be local snacks in Xinjiang. Roasted mutton tastes delicious. It should be noted that it is best to choose fresh mutton when roasting, not frozen. In this way, there is less nutrient loss and it is easy to digest.
Every part of the sheep has its own way of eating. Of course, for a real foodie, it is necessary to roast a whole lamb to satisfy it.
This traditional Mongolian dish is a special dish for entertaining distinguished guests or holding major celebrations. Roast whole sheep originated from nomadic people in northwest China, and it is the highest in the Mongolian diet. Generally, sheep fattened on the grassland and weighing about 40 kg are slaughtered, and the whole roast is made by adding onions, ginger, peppers, salt and other condiments into the abdomen without hair and skin. This dish has a complete sheep shape, with the sheep kneeling in a square wooden plate, golden red color, crispy sheepskin and tender mutton.
What's the sheep that roast the whole sheep like?
To roast whole sheep, we should choose fat and strong sheep 1-2 years old as raw materials. The roast whole sheep made is recognized as the most delicious, the meat is tender and has high nutritional value, and it tastes delicious when chewed in the mouth. In recent years, Inner Mongolia has carried out crossbreeding between small-tailed Han sheep and big-tailed sheep (Wuzhumuqin big-tailed sheep and Altay big-tailed sheep), and the meat quality is suitable (small-tailed Han sheep is lean, big-tailed mutton is fat, and after crossbreeding, it is the most suitable sheep for making roasted mutton).
When eating roast whole sheep, slice it with a knife, dip it in refined salt or cumin, pepper, sweet sauce with green onions, or onions, cucumber strips, lettuce, etc., and come as you like. The word elegance seems to have nothing to do with eating roast whole sheep. Just eat meat happily, tear off the leg of lamb like an Inner Mongolian, and put it into your mouth, which is the coolest thing in winter. The perfect match for roasting whole sheep is koumiss, and eating meat while drinking is the highest level of eating goods.