Now that winter is over, the most suitable time of the year for lamb has come again.
When you think of lamb, what's the first thing that comes to mind? Is it the fragrant cumin kebabs on the street, the appetizing shabu lamb in the hot pot restaurant, or the simple and simple lamb stew at home?
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If you let xiaobian choose, of course, it is the most healthy lamb stew! But the question is, why do you have to eat lamb in winter? How to eat lamb the best? Is there a best match?
Eat lamb in winter to supplement deficiency and benefit the kidneys
Chinese medicine believes that mutton has a sweet and hot taste, comprehensive nutrition, can benefit qi and replenish deficiency, and is most suitable for winter supplementation.
Li Shizhen said in the "Compendium of Materia Medica": "Mutton can warm up the deficiency, replenish the qi, appetize and fitness, benefit the kidney qi, nourish the courage and eyesight, cure the weakness of labor and cold, five labors and seven injuries."
Compared with pork, lamb has a low fat content, protein, vitamins B1, B2, B6 and iron, zinc, selenium content is quite rich, often eat to help improve the body's immunity.
In addition, the meat of lamb is tender, easy to digest, the calories are also high, often eaten can promote blood circulation, enhance the ability to withstand cold, weak young and middle-aged people, the elderly are also suitable for eating.
The best partner for lamb is...
There are many ways to cook lamb, stir-fry, roast, burn, sauce, shabu... There are many partners, and the more common ones are the following:
The most common partner: radish
Lamb stewed radish can be said to be a more common home-cooked dish.
Radish is mildly cold, can clear the internal fire, has the effect of clearing phlegm and cough, warm and beneficial qi; mutton is warm and warm, and can warm the kidneys. The two can not only calm the heat in the diet, but also supplement the kidneys and yang, alleviate symptoms such as cold limbs.
Lamb stew with radish
Ingredients: 500 g radish, 250 g lamb, a little green onion and ginger.
Directions: Cut the lamb and radish into pieces and blanch the water, put oil in the pot, add sugar and lamb and stir-fry to color, add soy sauce, green onion and ginger and stir-fry well. Add an appropriate amount of water, bring to a boil on high heat, put the cooking wine, change to simmer until six ripe, add radish, stew rotten seasoning can be.
Best partner: Angelica + ginger
If you want to talk about the best partner of lamb, it has to be angelica and ginger.
As early as 2,000 years ago, in the "Treatise on Typhoid Fever" of the medical saint Zhang Zhongjing, there was a record of angelica ginger and mutton soup.
Compared with radish, angelica can tonify blood, the nature is warm, has the effect of nourishing blood and invigorating blood; ginger, as a commonly used traditional Chinese medicine, can dissipate cold in temperature and sweat; mutton is a delicious food suitable for all ages, warm in nature, and can make up for deficiency in temperature.
The combination of the three can not only nourish the body, warm the meridians, but also double the effect of tonifying the kidneys and blood.
Angelica lamb broth
Ingredients: 10 g angelica, 1 small piece of ginger (thumb long, two fingers thick), 100 g lamb.
Directions: Wash and cut the lamb into chunks and place in a casserole dish. Slice the ginger, wash the angelica, wrap the ginger and angelica in gauze, and put them in a casserole dish together. Add water to a casserole dish and bring to a boil over high heat, then simmer over low heat for about two hours. Add some salt appropriately, eat meat and drink soup.
Effect: Nourish blood and invigorate blood, warm and cold.
TIPS: Lamb go to the meat, choose a good partner
The smell of lamb is mainly derived from the volatile fatty acids in lamb, when cooking, add some spices that remove the smell, such as green onions, orange peel, cumin, cooking wine, soy sauce, etc., you can easily go to the freshness.
Eat lamb, be careful of these 2 points
1. Don't eat these kinds of people
Lamb is hot in nature, often smokes and drinks, and is prone to fire and sores. People who often have symptoms of dry mouth and bitter mouth, and people with a hot constitution are best to eat less or no lamb.
Mutton sweet and warm supplement, liver disease patients if a large amount of consumption may affect their own metabolism, resulting in hepatitis aggravation. In addition, lamb is rich in protein, and a large intake of protein will increase the burden on the liver and induce patients with liver disease.
2. Don't rush to drink tea after eating lamb
Lamb is rich in protein, and tea contains more tannic acid, after eating lamb immediately after drinking tea, will produce a substance called tannic acid protein, easy to cause constipation.
Learn 3 tricks and pick fresh lamb
Lamb is not only delicious, but also a good medicinal ingredient, but how to choose fresh lamb?
1. Whole piece of lamb, sticky hands are preferred
Fresh lamb muscle structure is solid and elastic, feel slightly sticky, can easily stick to small notes, water injection or not fresh will not have a sticky feel.
2. Lamb with bones, pick fine bones
When buying fresh lamb pieces with bones, you can compare the thickness of the bones. Usually the thinner the bones, the younger the sheep and the more tender the meat.
3. Slice the lamb and stand as well
Sliced lamb is available in two types: fresh and frozen:
Fresh lamb slices, because of the tight muscle fibers, can stand up when sliced thicker, while those that are not fresh are soft and collapsed.
Fresh frozen lamb is bright in color, bright red, and the fat part is white; while when it is left for a long time, the meat is white, and the fat part is yellow; the lamb that is repeatedly thawed is often dark red.