Although the lamb is supplemented, it is healthy to eat it correctly

Recently, lamb donated by Mongolia has been sent to medical workers across the country. The lamb was made into steamed lamb, mutton soup, and dried lamb chops and brought to the medical staff's table. Nowadays, it is the best time to eat lamb to supplement, but after some people eat the "first bite of lamb in winter", there is discomfort such as nosebleeds on fire, and some people even induce chronic diseases because of greed. Why? What kind of eating is healthier?

Guide the experts

Ding Yinglin, Associate Professor of the Department of Culinary Science, Tourism And Culinary College, Yangzhou University

Chen Yongcan, director of Zhejiang Academy of Traditional Chinese Medicine

Lamb is the "first meat" of winter supplements

In the eyes of many health experts, mutton is the "first meat" of winter supplements. The meat of lamb is more tender than pork and is rich in protein and vitamins. The calories of mutton are higher than those of other animal meats, and eating mutton often in cold winter can benefit qi and replenish deficiency, promote blood circulation, and enhance cold resistance.

Lamb is good, but it's not for everyone. People who are usually afraid of heat and cold, energetic and do not know that they are tired and often constipated, it is best to eat less lamb. If there is a cold and cough, mouth and tongue sores and other discomfort, you should avoid eating lamb. People with skin diseases should eat less lamb. In general, people who usually like big fish and meat are prone to high blood lipids, and they should eat less lamb with higher cholesterol content.

There are best practices for different parts of the meat

Lamb is eaten in a variety of ways, shabu- shabu, stewed, steamed, stir-fried, filling, etc. are mouth-watering. Depending on how and how to eat it, the part of the lamb is chosen.

It is best to choose lamb on the upper brain, large trigeminal, small trigeminal, cucumber strips and other parts of the shabu. Although the lamb in these parts is fat and lean, it is relatively easy to slice, which is very suitable for shabu-shabu.

Steaming and stewing lamb is the original soup sauce, and the parts that can be selected are fore legs, shoulder meat, ribs, lamb brisket and tendon meat.

Stir-frying should choose a part with more meat, such as hind leg meat, especially under the hip tip is located in the crotch of the two legs where the place is grinding, the fiber is longitudinal, lean and fat, it can be said that it is the best choice for stir-frying.

The stuffed lamb should choose a part with less tendons and soft flesh, and the meat on the ribs and neck meets this requirement.

Among these methods, stewed and shabu lamb have the best nutrition - stewed lamb maintains the original soup juice, and shabu lamb is not easy to lose nutrients due to its short time.

The best pairing is radish and black beans

Lamb is the best tonic, and if paired with a good partner, the health effect will be doubled.

Serve with white radish. The effect of lamb is to "replenish, warm and rise", and white radish is just "diarrhea, clearing, and descending", which can cool down and remove the fire. The ratio of radish to lamb is about 2:1, and when the meat is simmered until it is six years old, then pour the radish into the pot and add shallots, ginger, salt, etc.

Serve with black beans. From the perspective of traditional Chinese medicine, black beans into the kidneys, mutton to supplement the kidneys and warm the yang, the two stewed together to warm the kidneys will be better. In addition, lamb contains more saturated fats and cholesterol, while the plant sterols in black beans can inhibit the body's absorption of "bad cholesterol". In this dish, the ratio of lamb to black beans is about 10:1, and together add water to a casserole dish and simmer slowly over low heat. Wait until the meat is soft and chewy, the black beans are soft and rotten, and finally add salt, green onion and other seasoning.

Lamb porridge is most suitable for the elderly

Many people have nasalbleeds, constipation and other discomforts when eating lamb, perhaps because the eating method is not correct, or because the spicy seasoning is added too much. The old man with cold hands and feet wants to eat lamb to supplement, and is worried about the dry fire, he can take the method of boiling porridge.

Lamb and yam with boiled porridge, kidney tonic cold effect is better. Take 300 grams of lamb, 300 grams of yam (fresh products, slices), and 200 grams of japonica rice. Boil the lamb with water until cooked, then add yam and japonica rice to cook into porridge and season to taste. This porridge is suitable for the body's fear of cold, loss of appetite, loose stools, waist and knees and other symptoms.

You can also use black sesame seeds to accompany lamb porridge. Take 30 grams of black sesame seeds, 9 grams of minced meat, 150 grams of lamb, 150 grams of japonica rice, minced green onion, minced ginger, and salt. Wash and shred the lamb, sauté the black sesame seeds, wash the cistanche, wash the japonica rice and soak for 1 hour. Add water to the pan, add the minced meat and cook for 30 minutes, remove the residue to get the juice. Bring the japonica rice and lamb to a boil in the broth, add the minced green onion and ginger to cook the porridge. Stir well with black sesame seeds and add salt to taste. This porridge is suitable for conditioning fatigue, insomnia and forgetfulness, cold intolerance of limbs, waist and knee weakness caused by insufficient kidney and yang.

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