Lamb chops are warm, and 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.

Lamb chop is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain, physical weakness and chills, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has the functions of tonifying kidney, strengthening yang and tonifying deficiency and warming, and is suitable for men to eat regularly.

Lamb chops are rich in protein, which is higher than pork and beef.

Compared with pork and beef, lamb chops contain more calcium, iron and vitamin C.

Lamb chops have a unique smell, mainly because the fat contains carbonic acid. After the fat is removed, the mutton chops will no longer have a smell.

The best time to eat lamb chops:

Autumn and winter are the best seasons to eat lamb chops. In winter, eating ribs is the best season. If you want to eat ribs, it is best to eat mutton ribs. Sheep ribs have the effect of keeping out the cold and keeping warm, which can help improve immunity and prevent diseases.

Prepare the lamb chops. Prepare auxiliary materials, such as lobster sauce, onion, ginger, pepper, grass fruit, clove, cinnamon and Illicium verum. Soak the lamb chops in clear water for more than 2 hours, and soak them in bleeding water. Soaked lamb chops, put them in a soup pot and add water. Bring the fire to a boil and skim off the snow foam with a spoon. Add onion, ginger, star anise, cinnamon, grass fruit, fragrant leaves and cloves. Add lobster sauce and rock sugar, bring to a boil, and simmer for 30 minutes. Add salt and stew for 30 minutes, then take out and drain the soup. Take another pot, add oil, heat it, stew it until it is good, and fry it until its skin is crisp. Sprinkle with pepper and salt and dip in. When soaking lamb chops, change the water several times to soak the bleeding water. The stewing time can be adjusted according to the tenderness of lamb chops. I suggest putting the sheep in the oven next time. I also think it is feasible.

Soak the lamb chops in cold water for two to three days, and change the water twice a day to soak out the blood of the lamb chops, so that ammonia substances in the sarcoplasmic protein of the lamb chops can be leached out and the mutton smell of the lamb chops can be reduced.

How to buy lamb chops:

When buying fresh lamb chops, it is required that the mutton on the lamb chops is bright and red in color, and the meat feels tight to the touch, and the surface is slightly dry or slightly wet without sticking to the hands. After pressing, the gravure printing can be quickly recovered, and it is better to smell without fishy smell.

If fresh lamb chops need to be stored for a short time, they can be stored directly in the refrigerator, which can be stored for about 3 days. If it needs to be preserved for a long time, you can chop the lamb chops into pieces, blanch them in a boiling water pot, take them out and cool them with cold water, control the moisture, wrap them in fresh-keeping bags, and freeze them in the refrigerator. Generally, they can be kept fresh 1 month or so.

Side effects of lamb chops:

Not everyone can eat lamb chops to supplement their health. There are also some restrictions on the consumption of lamb chops, especially for people with gastrointestinal diseases or physical weakness. Suitable for people with physical weakness and stomach cold; However, for some people with physical fitness, it is best not to eat sheep in line. Fever, toothache, sores on the mouth and tongue, coughing up yellow phlegm and other symptoms of excessive internal heat should not be eaten; Liver disease, hypertension, acute enteritis or other infectious diseases and fever are not suitable for eating.

Lamb chops are most suitable for people with weak stomach. People with poor stomach or weak constitution can eat some lamb chops to tonify their bodies, but people with fever, toothache and love of fire had better not eat lamb chops.