Mutton is one of the main meats that people like to eat, and it is also a tonic food in cold winter.
■ Mutton is a good food for winter tonic. Traditional Chinese medicine believes that mutton can replenish qi and yin, warm the middle energizer and tonify deficiency, and stimulate appetite. People can eat more mutton and drink some sheep scorpion soup in time to get rid of moisture and avoid catching a cold. Modern nutrition also believes that mutton is rich in high-quality protein vitamins and minerals. In fact, if you really want to eat delicious food, you should choose different parts of mutton and eat it in different ways.
■ Both instant-boiled mutton and stewed mutton are seated accordingly. The sheep's head is few, the tail is fat and tender, the neck is rich in connective tissue, the tendons and breast are rich in tendons, the ribs are tender and fat, the front legs are crisp and suitable for roasting, and the rear legs are tender. Different cooking methods are used in different parts, and buying mutton should also have a purpose.
When cooking methods such as sliding, frying, frying and rinsing are used, because the heating time is short and the finished dishes are fresh and tender, the hind legs and hind legs should be selected to take advantage of their freshness and easy cooking. Such as: onion mutton, tenderloin, instant-boiled mutton, etc. When roasting, stewing, sauce, marinating and other methods are used, the dishes are required to be mellow and soft because of the long heating time. Tendon, ribs, breast, sheep's head and sheep's tail can all be selected. Such as: sauce mutton, stewed mutton, white water sheep head. The neck is not easy to form because of many connective tissues, and it is suitable for stuffing and meatballs. Such as braised meatballs, radish meatballs, etc.
■ Eating mutton is also taboo. Eating mutton is easy to get angry, so you need to match some vegetables such as radish and melon. Eat less if you have a fever, toothache, toothache and cough. In addition, mutton should not be burnt or burnt, otherwise it will not only be tender, but also produce carcinogens. You can't blindly pursue tenderness in instant-boiled mutton. You must wait until the meat is completely discolored before eating. Otherwise it will lead to diarrhea and so on.
In the winter when the north wind is raging, keeping warm has become a major event in life. Besides wearing thick clothes, people often forget to eat some food to warm themselves. In the north, there is one thing that you can never get tired of, especially in winter, and that is mutton.
Mutton is sweet but not greasy, warm but not dry, it can warm the middle warmer, dispel cold, warm qi and blood, stimulate appetite and strengthen the spleen, so eating mutton in winter can not only keep out the cold, but also nourish the body, killing two birds with one stone! There are many ways to make mutton. According to ancient records, there were more than ten kinds in Yuan Dynasty. According to modern classification, there are mainly steaming, boiling, frying, frying, smoking, stewing, simmering, rinsing, mixing and frying, and there are three main ways to eat.
Laobeijing instant-boiled mutton
There are many theories about the origin of Beijing instant-boiled mutton, among which the one that originated from Kublai Khan's army in Yuan Shizu is more credible. At that time, people mainly ate mutton, and the main way was to cook the whole piece of mutton in a big pot. On one occasion, due to the emergency, the soldiers used their quick wits to cut the slightly frozen mutton into pieces, rinse it in boiling water, and take it out and dip it in. Originally intended to fill the stomach, it turned into delicious food, so this practice stayed and became popular in Beijing.
Instant-boiled mutton, also known as "mutton hot pot", has the characteristics that the bottom of the pot is not light for a long time and the mutton is not old for a long time. Instant-boiled mutton is a traditional flavor in Beijing with a long history, which is famous for its fine selection of ingredients, thin and uniform meat slices and diverse seasonings. The raw material of delicious instant-boiled mutton is sheep from Inner Mongolia. Only the meat of five parts, such as the upper brain, the small fork and the cucumber strips, was removed, frozen and compacted, and sliced into plates.
The bottom of the pot is a refined small copper pot, and the seasoning should be sesame sauce, chives, tofu brain and so on. Make the mutton hotpot taste more delicious. If you eat it at home, it is served with some cold dishes, such as beef sauce, donkey meat sauce, elbow sauce, lamb tripe sauce, tendon sauce, cold vermicelli sauce and frozen skin. These cold dishes have northern characteristics and beauty effects.
Key points of medical care:
Although mutton hot pot is delicious and nourishing, it is easy to get angry if you eat too much. It is best to put some peeled ginger in the hot pot, because the skin of ginger is cool, which has the functions of dispersing fire and clearing heat, relieving pain, expelling wind and removing dampness. Eating it with mutton can also remove the smell of mutton.
Reminder:
Pregnant women should be careful when eating instant-boiled mutton. Short-term heating can not kill the larvae that may contain Toxoplasma gondii in mutton, and it is not good for the fetus after pregnant women eat it.
Cantonese cuisine
The cooking methods of Cantonese mutton mainly include stewing, stewing, roasting, stewing and other cooking techniques, which combine the color, aroma, taste and freshness of Cantonese cuisine with the true taste of mutton and are nourishing and nutritious. Mutton stew is the most common and best way to eat. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as angelica mutton soup, medlar mutton soup, astragalus mutton soup, mutton radish soup, mutton tofu soup, pig's trotters mutton soup and so on. It's all good food.
Eating mutton with tofu can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. The soup made of mutton and radish can give full play to the cool characteristics of radish, and can eliminate stagnation, resolve phlegm and clear heat.
Key points of medical care:
When using mutton to make soup, it is best to mix cool and sweet vegetables in the soup to cool down, detoxify and remove fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, lotus root, bamboo shoots, Chinese cabbage and so on; Sweet vegetables include potatoes.
Reminder:
It is best not to add vinegar to mutton soup. Many people like to eat mutton seasoned with vinegar, which is refreshing, but it is actually unreasonable. Because mutton is hot, its function is to replenish qi and deficiency; Vinegar contains protein, sugar, vitamins, acetic acid and a variety of organic acids. It is mild and suitable for cold food, but not for hot mutton.
How to eat Muslim mutton
Kebab is a local snack in Xinjiang. The authentic way is to cut fresh mutton into thumb-sized slices, string them on iron bars, dip them in seasoning and bake them on the stove. Roasted mutton tastes good. It is better to choose fresh mutton than frozen mutton when roasting. This way, the loss of nutrients is less and it is easy to digest. Similar practices include roast whole sheep, fried barbecue and charcoal roast leg of lamb.
Mutton bread in soup is a famous Muslim snack in Xi. There is a certain emphasis on how to eat mutton buns. First, break the bread into small pieces, the smaller the better. Put the steamed bread in a big bowl and take it to the kitchen. The chef cuts the cooked mutton into pieces and puts them on the steamed stuffed bun, and then adds ingredients such as vermicelli, dried bean curd, fungus, etc. And heat it in a stock pot, so that soup can be made according to the size and quantity of steamed buns, so that the original soup can be put into steamed buns. After the steamed bread is soaked in hot water, add sugar, garlic, hot sauce and coriander and start eating slowly. It is not advisable to stir in the bowl with chopsticks when eating. Steamed bread is called tuotuo steamed bread, which is made of 90% flour and 10% fermented flour, and weighs100g. This kind of steamed bread does not disperse soup, tastes fragrant and resists foaming. Mutton bread in soup is not only delicious, but also nutritious.
Key points of medical care:
When cooking mutton, use less spices such as pepper, ginger, clove and fennel. You can put some lotus plumule, which has the function of clearing the heart fire.
Reminder:
Roasted mutton should be eaten with caution. If you eat uncooked roast mutton, you may be infected with Brucella, causing persistent high fever, irregular fever or long-term low fever, accompanied by joint muscle pain, fatigue, sweating and so on. This kind of bacteria can't survive above 70℃, so it is recommended to eat the barbecue thoroughly before eating.