Poetry about delicious mutton 1. What poems describe the delicious mutton?
Sand grass is soft and sheep fat, and jade fat is suitable for wine.
The original text is as follows: drink mutton wine from the soldier's kitchen. Song dynasty used sheep fat to soften sand grass, and jade fat to suit wine. The recommendation of Luan Dao tastes like a song and makes people intoxicated for a long time.
The cinerary casket is fragrant, and the moss rises slightly. It's nothing to get drunk after drinking a glass of water silently.
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2. Who knows the poem praising mutton?
1, Longchuan has bear wax, but Qin cooks mutton soup. [Song] Su Shi's "Er Yun was sent by the Japanese".
There is roast bear meat in Shaanxi cuisine, and Qin only makes mutton soup.
2. The sheep in Beijing are fat and tender, and the red soup with sauce is bright and burnt in the afternoon. I like a throat without fishy smell and greasy-[Qing] Yang Jingting's "Dumen Zayong"
Mutton stew in thick soup is fat and tender all over Beijing, and the sauce is boiled red with clear soup. It started burning at noon, and now the meat is all burnt. What's more, it doesn't have a bad taste for my throat.
3, sand grass soft sheep fat, jade fat and wine are also suitable. [Song] dates back to drinking sheep wine in soldiers' kitchens.
The beach grass is soft and the lamb is fat, and the fat as white as jade benefits from wine.
4, cold mutton is like cream, river fish is like jade. [Song] Zhang Lei's "Twenty-one Winter Ballads".
In winter, mutton is as white as frost, and delicious river fish is cut into pieces like white jade.
5, the sheep stack is beautiful, and the wine is slightly muddy. [Song] Lu You's "Don't eat meat for a long time in the road, and the sheep in the west counties and cities drink".
The mutton left in the inn is delicious, and the local wine produced nearby is slightly turbid.
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Emperor who likes to eat mutton.
1, Tuoba GUI, Emperor Wei Daowu
After Tuoba GUI defeated Xia Guo, Mao Xiuzhi, who was good at cooking, was captured. Later, he took time to stew a bowl of mutton soup for Minister Ho Choi. Cui Hao tasted it and thought it was the best in the world, so he recommended Mao Xiuzhi to Tuoba Tao.
After Tuoba GUI ate Mao Xiuzhi's delicacies, he nodded again and again, and ordered Mao Xiuzhi to be an official and become the emperor's personal chef. Since then, Mao Xiuzhi has been promoted all the way and her career has been smooth. Later, he became a Shangshu and a doctor of Guanglu until Nanjun Gong.
2. Zhou Yuwen Yun
Yu Wenyun ate a lamb chop while eating. After eating the meat, he gave the bone to Wisdom Fofo Agbo and said, "You should keep it well. This is the bone I have chewed. " Fu Fu hurriedly put away the bones and then had dinner with Yu Wenyong.
3. Zhao Kuangyin, Song Taizu
Zhao Kuangyin suddenly got up at midnight. At this time, he wanted to eat lamb liver, but hesitated and refused to order. The left and right servants looked blank and said, "If you have anything to say, we will certainly do it!" Later, Zhao Kuangyin tactfully replied: "If I say it, you will definitely kill a sheep every day."
4. Yuan Shizu Kublai Khan
The invention of instant-boiled mutton was related to Kublai Khan. Kublai Khan led an expedition. Because of the poor food, he wanted to eat stewed mutton. The cook slaughtered the lamb and selected the mutton for cooking. But when the enemy suddenly attacked, the cook had no choice but to slice the mutton, put it in the pot and stir it, then fished it out, put some ingredients on it and gave it to Kublai Khan.
Kublai Khan finished his meal and went into battle in disguise. Soon, Kublai Khan returned home in triumph. After returning to North Korea, Kublai Khan did not forget the contribution of the cook, so he asked the cook to do it again, saying it was too weak and needed more ingredients. After eating, the ministers of civil and military affairs gave thumbs up. When Kublai Khan was happy, he named this new dish "instant-boiled mutton".
3. Poems praising mutton soup
1, "There is bear wax in Longli and mutton soup in Qin". This sentence comes from Su Shi's "Two Rhymes See the Day".
Interpretation: Tommy Tam (Gansu) has dried bear meat, and Qindi (Shaanxi) likes mutton soup best (it is said that mutton is soaked in bread).
2. "The stewed sheep in Beijing is fat and tender, the sauce is boiled red and the soup is clear. It's burnt in the afternoon. I like it without smell. " It's from Du Men ZaShuo by Yang Jingting.
Interpretation: Thick soup stewed mutton is fat and tender, which can be counted in the whole capital. The sauce and broth are boiled red together. It started burning at noon, and now the meat is all burnt. What's more, it doesn't have a bad taste for my throat.
3. "The taste of repair is mutton soup, and Wei Shangshu is recommended. Shangshu thought it was delicious and gave it to Da Wu Daxi, thinking it was a big official order. " From the biography of Nan Shi Mao Xiuchuan.
Interpretation: Mao Xiuzhi tasted mutton soup and recommended it to Wei Shangshu. Wei Shangshu thought the mutton soup was delicious and gave it to Dawu. Dawu was very happy after tasting it and gave him a big official order.
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Nutritional value of mutton
Mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly.
Use and preservation of mutton
Generally, it is advisable to buy freshly cooked mutton. If you can't eat it temporarily, you can keep it with a little salt for 2 days, which can be kept for about 10 days.
Mutton is warm, and it is easy to get angry if you eat it often. Therefore, you can eat mutton with some cool vegetables. It can not only play the role of cooling, detoxifying and removing fire, but also achieve the nourishing effect of mutton.
Sogou encyclopedia-mutton
Sogou Encyclopedia-Two Rhymes is a new phenomenon.
4. What are the idioms to describe the delicious mutton?
1. Its taste is endless.
[qíwèI Wu Qing]
Source: Song Zhuxi's Notes on the Four Books of the Doctrine of the Mean: "If you release it, you will find six rivers, while if you roll it, you will find it hidden in the secret. Its taste is endless and practical. "
Interpretation: The taste is endless. The description is profound and unforgettable.
2. Delicious food
[shān zhēn hüI wèI]
Source: A poem on Chang 'an Road, Wu Ying, Tang Wei: "Mountains and seas throw hedges to cook calves like sunflowers."
Interpretation: All kinds of precious foods produced in Shan Ye and the sea. Generally refers to rich dishes.
3. Don't have a flavor
[Biyew fü ng wè i]
Source: Li Qingruzhen's "Mirror Flower Edge" The fifth time: "At this time, I only feel the fragrance overflowing, but I don't have a flavor."
Interpretation: There is also a beautiful taste. A metaphor for the special color or interest of something.
4. endless aftertaste
[hui wèI Wu qióng]
Source: Wang Song Yucheng's "Olive" poem: "The aftertaste is long and the first feeling is sweet."
Interpretation: It is a metaphor to recall something, and the more you think about it, the more interesting it becomes.
drool
[ChuíXián y ODI]
Source: Tang Zongyuan's "Zhao Hai Wen Jia": "I am greedy for words and squander the afternoon."
Interpretation: I am so greedy that my mouth is dripping.
An old saying or poem about eating mutton is beneficial.
As the saying goes, "Good food should be matched with beautiful utensils, and medical treatment is not as good as dietotherapy". Mutton is warm in nature, benefiting qi and nourishing yin, warming and nourishing middle jiao, appetizing and strengthening the body, which is recorded in Compendium of Materia Medica.
It is called the warming tonic that nourishes Yuanyang and benefits blood gas. Whether in winter or summer, people can eat more mutton in time to get rid of moisture, avoid cold and warm their hearts and stomachs.
Mutton is rich in protein and vitamins. The melting point of sheep fat is 47 degrees, because people's body temperature is 37 degrees, even if they eat it, it will not be absorbed by the body.
Close, so it is not easy to get fat. Mutton is tender and easy to digest. Eating more mutton can improve physical fitness and disease resistance. So now people often say, "If you want to live a long life, you should always eat mutton".
According to the reporter's understanding, many benefits of mutton are also recorded in the theory of Chinese medicine in China, such as benefiting kidney qi,
Appetizing, strengthening body constitution, assisting parturient, promoting lactation, treating leucorrhea, enhancing digestive function, protecting stomach wall, etc. Because the kidneys are aging
Therefore, eating mutton has the function of tonifying kidney and can delay aging. China Yuan Dynasty medical scientists once thought: "
Mutton is sweet and hot, which can replenish blood. Li Shizhen, a famous medical scientist in Ming Dynasty, also said in Compendium of Materia Medica:
Mutton can "tonify middle energizer, relieve pain and treat fatigue and cold". In the cold winter, eating more mutton can promote human health to a certain extent.
From the perspective of traditional Chinese medicine
Gao Li, a famous doctor in the Yuan Dynasty, said: "Mutton is sweet and hot, which can replenish blood deficiency, and tangible things can also replenish the qi of tangible muscles. If the taste is the same as mutton, it can be supplemented, so it can be weakened. Ginseng and mutton belong to it. 」
6. Poems and songs about roast whole sheep
In The Book of Songs Daya Sheng Min, there is a record of roast mutton.
The ancients cooked grain for sacrifice. When offering sacrifices, they "lick one and take a burnt one." In order to raise the age. "Bert, that is, ram. Tapestry, that is, sheepskin.
Now it is a modal particle.
Burning means putting meat in the fire.
Fierce, Mao Chuan: "Adding more to the fire."
That is, skewer the meat and roast it on the fire.
Prosperity means prosperity.
Next year is next year.
This poem is translated into modern Chinese: take a ram, peel it, string it with mutton and roast it on the fire.
What is the purpose of doing this? It is a sacrifice to God, praying for a bumper harvest in the coming year, that is, "promoting the age of successors."
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Write sentences about the color, smell, shape and taste of kebabs.
Mutton is red in color, spicy and fragrant in sauce, shiny, not greasy and tender, crisp outside and tender inside, delicious and unique in flavor.
Brown and bright in color, slightly spicy and delicious in taste, not greasy and tender, and tender and delicious in meat.
Mutton kebabs are a popular popular diet in recent years, and there is basically no difference between off-season and peak season. If it is hot in the south, business will be better in winter.
The close-range barbecue of mutton skewers can be said to have been popularized from mutton skewers in Xinjiang. Through continuous development, barbecue style combined with regional characteristics is constantly innovating and changing, and its varieties are diverse. Besides many meats, such as sheep, cows, chickens and fish, many vegetables and fruits can also be roasted.
The way to eat kebabs is just to sprinkle pepper and cumin, but the evolved barbecue will generally be seasoned according to the tastes of local consumers.
There are many kinds of barbecue tools according to different methods, such as open fire barbecue, charcoal barbecue, furnace barbecue, mud barbecue, bamboo barbecue, teppanyaki and so on.
Commonly used tools for charcoal barbecue are: barbecue oven, charcoal, drill, knife, fish clip, toothpick and so on.
There are three kinds of common charcoal in the market: combustible charcoal, machine-made charcoal and machine-made charcoal.
There is a flammable layer on the surface of flammable barbecue charcoal, which is easier to ignite than ordinary charcoal, but it is more expensive.
The advantage of ordinary charcoal is that it is cheap, but the disadvantage is that it varies in size, uneven firepower and short burning time during barbecue, so charcoal must be added during barbecue.
Machine-made barbecue charcoal is a mixture of charcoal and coal, pressed into a hollow polygon. This barbecue charcoal has the advantages of uniform size, long burning time, uniform firepower, no smoke and low price.
Many professional barbecue shops choose this kind of barbecue charcoal, the disadvantage is that it is not suitable for ignition.