Mutton is called "mountain meat" and "Jie meat" in ancient times. Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called lick meat, lick meat and jietou meat. It can not only drive away the cold, but also nourish the body. It can be used for treating and nourishing various deficiency diseases such as cough due to wind-cold, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, weakness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and physical weakness after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic and is deeply loved by people. Because mutton has an unpleasant mutton smell, it is left out in the cold by some people. In fact, if one kilogram of mutton can be cooked with 10g licorice, a proper amount of cooking wine and ginger, its smell can be removed and its mutton flavor can be maintained.

Carrot, a biennial herb in Umbelliferae, is eaten as a vegetable with fleshy roots.

Chromosome number 2n=2x= 18. The fleshy root is rich in sucrose, glucose, starch, carotene, potassium, calcium and phosphorus. The fresh weight per 100g contains carotene1.67 ~12.1mg, which is 5 ~ 7 times higher than that of tomato. After eating, it is decomposed into vitamin A through gastrointestinal digestion, which can prevent and treat night blindness and respiratory diseases. Carrots can fight cancer and are known as underground "small ginseng".

Carrots contain a lot of β-carotene, which can be converted into vitamin A after being ingested by human digestive organs. It is the safest product to supplement vitamin A at present (simply supplementing chemically synthesized vitamin A will make people toxic in excess). It can maintain the health of eyes and skin, improve night blindness and rough skin, and help the body avoid free radical damage (garbage oil and kimchi are rich in cancer). It should not be taken at the same time with acidic substances such as vinegar.

To answer your question: In addition to the above benefits, stewed mutton and carrots can improve the nutritional value, and beta carotene can only be absorbed by the human body if it is dissolved in oil. When carrots and mutton are cooked together, animal fat will increase the absorption rate of β -carotene in human body. There is a similar saying that carrots should not be eaten raw.

In addition: carrots and mutton are traditional collocations, and their taste and quality have stood the test of time and been recognized by the public (delicious. . )。

Recommended practice:

1 Wash the leg of lamb with clear water, remove the mutton along the bone, then cut it into small pieces with a width of 3cm, and chop it into large pieces with a kitchen knife. (The front leg has less fat and tendons, so it is recommended to use the front leg at home.)

Peel carrots and cut them into hob blocks.

3 Put a proper amount of water into the pot, boil the mutton pieces and leg bones for 3 minutes on high fire to remove blood foam, then take them out and drain them, and rinse them with water for later use.

4. Put the mutton pieces and leg bones into the soup pot again, add Shaoxing wine, star anise, ginger slices, scallion segments, dried Chili peppers and water (about 1800ml), turn the fire to a low heat and cover it for a slow stew for 60 minutes, during which the floating foam is continuously skimmed.

Then roll the carrots into the pot and simmer for 20 minutes.

Finally, when the soup is thick and rotten, add salt and pepper. (You can add chopped onion' purple skin is spicy, white (yellow) skin is sweet' to the bowl, or you can add fresh celery or coriander to the bowl. )