Chinese medicine believes that lamb is sweet and not greasy, warm and not dry, with kidney impotence, warm cold, warm blood, appetizers and spleen and other effects, so lamb has always been a winter tonic food. So how does winter taste like health and delicious? The following is the recommended way to eat a few lamb.
First, stew, steamed, steamed: authentic
This way of eating can ensure that the nutrients are not lost and the nourishing effect is the best. When the soup is stewed, first use some leg bones, spine bones and fire to stew for half an hour to make milk white soup, remove the soup bones, then put the washed lamb into the pot, add onion and ginger to make a small fire. If stewed in a casserole, the flavor is better.
Recommended eat: Huai Goat meat soup
Soup: 500 grams of mutton, 150 grams of yam (yam), more than 10 grains, ginger, onion, pepper, Shaoxing wine, salt amount.
practice:
1. Wash and cut the lamb into the boiling water pot and go to blood;
2, ginger green onions washed with a knife broken standby;
3, Huai-Hsien tablets soaked with water and placed in the pot with mutton, put the appropriate amount of water, the ingredients into the pot, the fire boil, use slow fire to simmer, salt before the pot was released.
This Huai Goat Meat Soup is especially suitable for office workers who have been working for a year. It is worth reminding that dry mouth, dry stool, cold and heat, poor sleep, yin deficiency; Zhangdou, often do not defecate for a few days, fiery yang hot should not eat lamb, after eating will be irritability, insomnia, throat pain.
Second, stir-fried lamb: Qi tonic, sweating detoxification
It is good for tonic, warm in the warm role, but also sweating detoxification. The mutton is smooth, tender and delicious, and it has a long and long aftertaste.
Recommended eat: scallion mutton
Materials: 300 grams of sliced ​​lamb, 30 grams of onion, 8 onion, 4 cloves of garlic, and a proper amount of starch.
Seasoning: 45 grams of edible oil, 2 tsp of sesame oil, 1 tbsp of soy sauce, 1/2 tbsp white vinegar, 3 tps of white sugar, 1 tsp of MSG.
practice:
1, lamb with soy sauce, monosodium glutamate, starch, grab, mix, marinate 10 minutes after pouring excess juice, drain;
2. Wash and cut the onions, wash the slices with garlic, and wash and cut the onions;
3, to the pan refueling, heat, pour the lamb stir for 1 minute, Sheng out;
4. Fill the wok with oil, pour in onions, garlic, and onions, simmer for 2 minutes until aromas are blown out, fry the fried mutton together, and stir in white vinegar, sesame oil, and white sugar;
5, all the materials in the wok stir fry 2 minutes and evenly into the flat iron pan, the fire heating, water, starch hook thin, can be Sheng out.
Third, 涮 涮 涮 涮 涮 涮 涮 涮 涮 eat can reduce the smell, eat more comfortable
The point of this method of eating is that the mutton can be soaked in mutton by soaking it in cold water overnight. This way to eat, need to be reminded that spicy soup mutton, eat easy to get angry. At this time, you can eat some white fungus, pears, and other foods, or drink chrysanthemum tea to the fire. Since there may be pathogens and parasites in the lamb, lamb slices that have passed the quality inspection should be selected and thoroughly cooked.
Recommended eat: mutton, with tofu
Adding tofu to the mutton can reduce the mutton's heat. Because tofu is sweet and cool, there is a role of Shengjin detoxification, and together with the mutton, it can make up the spleen, stomach, and eliminate heat, and it plays a role in supplementing the Qi and Qi, and at the same time it plays a role in buffering the dryness of the lamb. . For tofu, it is best to choose traditionally made tofu. Northern tofu with brine is particularly desirable. Frozen tofu's nutrition will not be lost, and the shabu-shabu taste is also good. Although lactone tofu has a soft and smooth texture, its nutritional content is slightly worse than traditional tofu.
How to choose lamb?
After knowing how to eat lamb, what kind of lamb is the best?
Choosing frozen lamb
The lamb on the market is divided into frozen and fresh. The good quality frozen lamb is bright and bright red. Sometimes the mutton has just been taken out of the freezer and its color is white, but after a while it turns red and it is of good quality. The fat portion should be white and delicate. If it turns yellow, it means that it will take a long time to freeze. The fresh mutton touched the sticky hand and did not slip, indicating that no water was drawn. The muscles of fresh mutton are firm and flexible, and they can be cut into thick slices to stand up, while those that are not fresh can be "stood up."
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