Mutton is warm and often eats mutton. It has some curative effects on the symptoms of deficiency of cold such as qi and blood deficiency, cold and cold, and malnutrition. Northerners like to eat mutton in the autumn and winter seasons. Whether it is mutton soup, whole lamb soup, mutton lamb, lamb scorpion, kebab, it is very popular. In fact, this has something to do with the local specialty ingredients and the wisdom of the ancestors. Lamb is abundant in the north, and it is really good to eat lamb in autumn and winter, so it has been passed down from generation to generation.
Sheep is a piece of meat that is attached to the ribs of a lamb. It basically corresponds to the pork belly, which is the milk we often say. Sheep has the effect of reconciling the spleen and stomach, neutralizing gastric acid, alleviating stomach pain, and nourishing blood and nourishing qi. It can also make blood pressure easier to control, expand the capillary, reduce blood viscosity, and improve microcirculation. It is suitable for the symptoms of weak temper, loose stools, loss of appetite, and fatigue of limbs. The taste of mutton is good, it is generally suitable for stew, not very suitable for mutton soup and mutton. How to distinguish the quality of sheep yak when buying? When we buy sheep yak, we should choose a pale dark red with little subcutaneous fat, but a lot of fat is stored in the abdomen, regardless of muscle or fat are goat-specific Smell, fresh meat is good.
How to make stewed lamb with winter melon:
Materials: lamb's noodles, winter melon, vermicelli, wolfberry, cooking wine, monosodium glutamate, broth, pepper, oil, shallot, ginger, salt, coriander, sesame oil
Method: Wash the sheep scallions and cut into small pieces. Peel and peel the melon. After washing, cut into pieces. Put them into a boiling water pot and simmer them thoroughly. Soak noodles in warm water for later use; put in a boiling water pot and simmer thoroughly. Slicing shallots and ginger slices; place the pot on a hot fire, add oil to heat, stir-fry the shallots and ginger slices and stir-fry, add the broth and lamb chops and boil; simmer over low heat for about 2 hours until The mutton lumps are crispy. Stew in melon blocks, noodles, refined salt, cooking wine, monosodium glutamate, pepper, and wolfberry for about 10 minutes, then drizzle with sesame oil.