Mutton is sweet and hot, and enters the spleen and kidney meridians. It has the effects of tonifying deficiency and benefiting qi, warming the middle and warming the lower. Can be used for treating fatigue, emaciation, soreness of waist and knees, deficiency and cold of spleen and stomach, anorexia, nausea, abdominal pain, hernia, postpartum deficiency and cold, and hypogalactia. Eating in spring has the following six advantages.
2 Six Benefits of Eating Mutton in Spring 1, Tonifying Deficiency In fact, people who are physically weak can eat some mutton to supplement their bodies no matter what season, because mutton is rich in fat, vitamins, calcium, phosphorus and iron. In particular, the content of calcium and iron is significantly higher than that of beef and pork, and the content of cholesterol is low, which is an excellent food for nourishing the body.
2, driving cold Although spring has arrived, the weather is sometimes cold, eating mutton can receive the dual effects of nourishing and cold protection. Most people like to eat mutton to keep out the cold in winter.
3, replenishing qi and blood Spring is the season when the human yang conforms to nature and diverges upward and outward. At this time, it is necessary to eat more foods that replenish qi and blood, such as mutton. Chinese medicine believes that mutton has the function of warming and nourishing qi and blood, and is suitable for people with various anemia, such as women, the elderly, people with insufficient qi and blood, emaciated body, and people with physical weakness after illness.
4, gastrointestinal appetizers After the big fish and big meat in the Spring Festival at the end of the year, many people have problems with gastrointestinal discomfort, and they don't want to eat when they see delicious food. Eating mutton at this time can strengthen the stomach and stimulate appetite, because mutton can protect the stomach wall, increase the secretion of digestive enzymes and help digestion.
5. Helping Yuanyang focus on aphrodisiac in spring. It is recorded in ancient medical books that eating mutton can help Yuanyang and benefit blood, so mutton is also a very good aphrodisiac ingredient in spring.
6. Mutton that nourishes yin and tonifies kidney is often used to treat soreness, cold pain and impotence of waist and knees caused by kidney-yang deficiency. Men with these symptoms can often eat mutton. For women, mutton also has the function of nourishing yin and benefiting blood.
Mutton can be eaten in spring, autumn and winter, but summer is not suitable for mutton fever. It is suitable for spring, autumn and winter, but not for summer. Because the human body is full of yang in hot summer, eating mutton is easy to get angry, causing aphtha, sore throat and indigestion.
4 How to eat mutton 1 and white radish stewed mutton in spring Materials: mutton 250g, white radish 150g, medlar 1 teaspoon 5g, aniseed 1 slice, 2 onions, 2 slices of fresh ginger, 2 teaspoons of cooking wine 10ml, and salt/.
working methods
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use.
2. Blanch the mutton in boiling water for a while, remove the blood foam, remove it, and rinse it with running water.
3. Heat the oil in the casserole over medium heat, add the onion, fresh ginger slices and aniseed and stir-fry until fragrant, add the scalded mutton pieces, stir-fry the cooking wine evenly, pour a proper amount of water to boil, turn over the lid and cook until the mutton is seven-cooked.
4. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
2, ginger and astragalus stewed mutton materials: 50 grams of ginger and astragalus, 250 grams of mutton, and the right amount of salt.
working methods
1. Cut ginger, astragalus and mutton, and wash them. Blanch the mutton, take it out and skim off the foam.
2. Add an appropriate amount of cold water to another casserole. When the water boils, add mutton, ginger slices and astragalus root, then simmer for 2 hours, and finally add an appropriate amount of salt.