Answer the nutritional differences of various lamb practices and how to eat mutton.
Stew, simmering, steaming: Original soup original juice
This can ensure that the nutritional components are not lost to the greatest extent, and the nourishing effect is the best. When stewed, the nutritional ingredients are partly dissolved in the soup; when it is steamed, the nutritional ingredients are basically in the flesh, suitable for the meat -enchanting family. When stewed soup, use some lamb legs and spine bones to simmer for half an hour into milk white soup. Remove the soup bone, then put the washed lamb in the pot, and simmer the onion and ginger heat. If you stew with a casserole, the flavor is better.
膻: Small flavor
Many people do not like the flavor of lamb, and they can reduce the flavor of 膻. In addition, soak the mutton with cold water for one night in winter, soak in summer for one or two hours, and you can also immerse the flavor material in the lamb. It should be reminded that the spicy soup base mutton is easy to get angry. At the same time, you can eat some raw -moistening foods such as Tremella, pear, or drink some chrysanthemum tea to get angry. Because germs and parasites may exist in lamb, lamb slices that have been checked in quality inspection should be selected and cooked.
Stir -fried: You can sweat
Represented on the onion burst mutton, choose fresh hind leg meat or end, cut into thin slices, with fresh green onion, stir -fry with prosperity. It is good for qi and nourishing deficiency, warm and warm, and can also sweat and detoxify.
Bake, Fried: Oil
Representative dishes for roasted and fried lamb include lamb skewers, roast lamb, etc. These two methods are very large, and the cooking temperature is too high, and nutritional losses are the most serious. When the people are grilled lamb at home, they can be steamed with cumin, fragrant leaves, and salt for an hour, and then grilled in an oven of about 180 ° C. This can reduce the oil.
Best partner: radish
Professor Yang Li and Cai Jun of Xiyuan Hospital of the Chinese Academy of Chinese Medical Sciences said in an interview with reporters that lamb is warm, it is best to match some coolness and flatness when eating Sex vegetables, such as radish, loofah, winter melon, spinach, cabbage, enoki mushrooms, mushrooms, etc. But when it comes to the “perfect match” of mutton, non -radish is not good. On the one hand, there are various proteins that can be supplemented by the human body. On the other hand, radish is cold, can moisturize and clear fire, remove greasy, and help digestion.
Purchasing skills: Lamb is whitening, not fresh
Zhang Liang and assistant researcher at the Institute of Animal Husbandry of the Xinjiang Institute of Animal Husbandry, Hao Geng, introduced that the lamb on the market is divided into two types: frozen and fresh. Good quality frozen mutton is bright and bright red. Sometimes the lamb was taken out in the freezer, and the color was pale, but it became red for a while, which was also good. The fat part should be white and delicate. Fresh mutton touched and sticky, indicating that it did not flush. The muscles of fresh lamb are solid and elastic. Cut into thick slices can stand up, but those who are not fresh collapsed “unbearable”. Pay attention when buying.