Lamb is a common ingredient on everyday tables. From the perspective of Chinese medicine, the sexual taste of mutton is sweet, warm and non-toxic, and it is attributed to the spleen and kidney meridian. In general, its effect is complementary deficiency, dispelling cold, warming qi and blood, benefiting kidney qi, complementing decay, and appetizing and healthy. There are also the effects of tonifying pregnant women, treating the belt through the milk, helping Yuanyang, and improving sperm and blood. Lamb is the most suitable for winter consumption and is one of the winter tonics.
Lamb is generally suitable for cooking on the spot, if you can't eat it temporarily, you can put it in the refrigerator for freezing.
Lamb is warm and often eaten easily. Therefore, when eating lamb, you can accompany some cold vegetables. It can not only play a role in cooling, detoxifying and removing fire, but also achieve the tonic effect of lamb.
How to choose lamb:
1. Look at the color. The muscles of the sheep are dark red, the flesh fibers are thin and soft, and there is white fat between the muscles, which is hard and brittle. The meat of goat meat is lighter than that of sheep meat, has subcutaneous fat, does not have more fat in the abdomen, and its meat has a dirty taste.
2. Look at the shape of the unpurged wool on the meat. The sheep wool is curly and the goat hair is hard and straight.
3. Look at the ribs. The ribs of the sheep meat are narrow and short, and the ribs of the goat meat are wide and long.
taboo:
Patients with hot summer or fever should eat with caution; edema, bone steaming, malaria, external sensation, toothache and all other heat diseases should be fasted. Red wine and lamb are taboo and produce a chemical reaction when eaten together. Lamb and watermelon are also not mixed to eat, and diarrhea and other reactions occur after eating.
(The above excerpt is from Baidu Encyclopedia)
Let me introduce you to a tonic and warm casserole lamb stew.
Ingredients and ingredients: 2 pounds of lamb, 1 potato, 1 carrot, 1 green onion, 3 cloves of garlic, 1 piece of ginger, 3 dried chili peppers, 1 star anise, 1 piece of cinnamon, 1 piece of sand ginger, 3 pieces of fragrant leaves.
Procedure steps:
1. First cut the potatoes and carrots into small pieces;
２． Add an appropriate amount of water to the pot, pour the lamb in, add ginger slices and 2 spoons of cooking wine to boil, skim off the floating powder and fish it out, then wash it with water and set aside;
３． Stir-fry chives, ginger, garlic, dried chili peppers, sand ginger, coriander, cinnamon and star anise in a pan, add 2 tablespoons of braised soy sauce, 1 spoonful of dark soy sauce and 1 spoonful of oyster sauce and stir-fry to color.
4． Add the unused water, bring to a boil over high heat and simmer for an hour, add potatoes and carrots and simmer for another 15 minutes, add half a spoonful of salt to taste!
