When is the good season to eat mutton for warming and tonifying qi and blood? What can't you eat with? What is the best vegetable to go with? How to taste it?

Mutton fresh and tender, high nutritional value, it can not only resist the wind and cold, but also replenish the body, for the general wind-cold cough, chronic tracheitis body deficiency afraid of cold and other deficiency all have treatment and tonic effect, which season to eat mutton? What can't you eat with? How to taste it?

When is the good season for mutton?

Mutton, warm in nature. Mutton can be divided into goat meat, sheep meat and wild mutton. In ancient times, mutton was called braised meat, braised meat and Capricorn meat. It is most suitable for consumption in winter, so it is called winter tonic and is very popular. In winter, the Yang Qi of the human body is hidden in the body, so the body is prone to cold hands and feet and poor qi and blood circulation. According to traditional Chinese medicine, mutton tastes sweet but not greasy, warm but not dry, and has the effects of tonifying kidney and strengthening yang, dispelling cold in warmth, warming qi and blood, appetizer and spleen, so eating mutton in winter can not only resist wind and cold, but also nourish the body, it is really a beautiful thing to kill two birds with one stone. Because mutton has a nasty smell of mutton, it has been snubbed by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and the right amount of cooking wine and ginger, it can remove its flavor and maintain its mutton flavor.

What can't mutton be eaten with?

1. Avoid eating with tea

Tea is the nemesis of mutton. This is because mutton is rich in protein, while tea contains more tannic acid. Drinking tea when eating mutton will produce tannic acid protein, which weakens intestinal peristalsis, reduces stool moisture, and then induces constipation.

2. Should not be eaten with vinegar

Sour vinegar has a converging effect, which is not conducive to the growth of yang in the body, and eating with mutton will greatly reduce its warming and tonifying effect.

3. Avoid eating with watermelons

Eating watermelon after eating mutton is easy to "hurt your vitality". This is because mutton tastes sweet and hot, while watermelon is cold, which is raw and cold. After eating, it not only greatly reduces the warming effect of mutton, but also hinders the spleen and stomach.

4. Some diseases avoid eating mutton.

Often mouth and tongue erosion, red eyes, bitter mouth, irritability, dry throat, gum swelling, or diarrhea, or take the prescription of Pinellia ternata, Acorus calamus all avoid eating mutton.

5. Should not eat together with pumpkin

There are also records in ancient books of traditional Chinese medicine that mutton should not be eaten with pumpkins. This is mainly because mutton and pumpkin are warm food, if eaten together, it is very easy to "catch fire". By the same token, when cooking mutton, you should put less hot spices such as chili, pepper, cloves and fennel.

What ingredients do mutton match best with?

1. Tofu and radish

Tofu and radish can not only supplement a variety of trace elements, but also play a role in clearing heat and purging fire and relieving thirst. And mutton and radish cooking together can play the role of radish to eliminate stagnation and reduce phlegm and heat.

2. Black beans

Mutton is rich in animal protein, black beans are rich in plant protein, the two can complement each other and promote the overall absorption of protein. Black beans contain more plant sterols and unsaturated fatty acids, which can reduce the absorption of cholesterol and saturated fatty acids in mutton and help to reduce blood lipids. Black into the kidney, so black beans can also enhance the effect of mutton tonifying the kidney and warming the body.

3. Ginger

Mutton tonifying blood and warming yang, ginger relieving pain and removing rheumatism, collocation with each other, ginger to remove the fishy smell of mutton to help mutton play the effect of warming yang and dispelling cold; mutton plus yam to tonify blood, strengthen the body, relieve defecation; add coriander appetizer, aphrodisiac.

4. Mutton has the function of warming and tonifying, but mutton is warm and easy to get angry when eaten. Therefore, eat mutton with cool and sweet vegetables, can play a cool, detoxification, fire role.

Cool vegetables are generally wax gourd, towel gourd, rape, spinach, cabbage, Flammulina velutipes, mushrooms, lotus root, Zizania caduciflora, bamboo shoots, cabbage hearts, etc., while sweet potatoes, potatoes, mushrooms and so on are sweet vegetables.

Why does mutton smell delicious?

The taste of lean meat is different from that of fat meat. Lean meat provides the meat flavor of human consumption, while fat provides the characteristic smell of animals. Based on the analysis of some chemical elements that make up mutton fat, it is found that the fatty acids in mutton are the key factors to produce the flavor of mutton.

The fatty acids in mutton are also divided into many kinds, according to the analysis of mutton of different sex and age, at the same time, different from beef and pork, the content of 4-methyl caprylic acid and 4-ethyl caprylic acid in mutton is several times higher than that in pork and beef. It can basically be proved that short-chain fatty acids and stearic acid are important fatty acids that cause the smell of mutton.

How does mutton taste bad?

1. Go to the radish to cook.

When cooking mutton, add some perforated white radish to cook together, the flavor will be absorbed by the radish, and the radish can be thrown away after cooking.

2. Rice vinegar is used for cooking.

Cut the mutton into pieces and put it in a boiling water pan, add some rice vinegar, 500 milliliters of water per jin of mutton and 25 grams of rice vinegar. After boiling, take out the mutton, and then cook it without taste.

3. Go to the spices for cooking.

Wash the mutton in hot water, cut it into large pieces, add appropriate amount of fennel, cinnamon, pepper and shiitake mushrooms (preferably more than two), boil with the mutton at the same time, and remove the mutton. Or use gauze to wrap crushed Hawthorn, cloves, Amomum and perilla to cook with mutton. In this way, not only can you go to the soup, but also the mutton has a unique flavor.

4. Peel the orange to remove the peel.

When cooking mutton, you can put in a few pieces of orange peel and cook it together, which can effectively remove the meat.

5. Go to the tea to get rid of it.

Make a cup of strong tea before frying the meat. The method of stir-frying mutton is the same as that of pork. When the mutton is dried and crackling, sprinkle some strong tea into the mutton for 3 or 5 times in a row, and the smell of mutton can be removed.

6. Stewed fresh bamboo shoots

Add half a jin of fresh bamboo shoots to each jin of mutton and put it into the pan at the same time, stir-fry first, and then stew with water, the smell can be removed.

7. Go to the garlic for cooking

Add 25 grams of garlic to each jin of mutton, stir-fry for a few minutes, then stew with water to remove the flavor.

8. Blanch garlic with green garlic

Add 100 grams of garlic to each jin of mutton, stir-fry for a few minutes, then stew with water to remove the flavor.

9. Sucrose desquamation

When cooking mutton, add 25 grams of sucrose per jin of mutton, which can not only remove the taste of mutton, but also make the mutton more delicious.

10. Walnut peeling

Put two or three walnuts, each with a few small holes, and stew them in a pot with mutton.

11. Hawthorn peeling

When stewing mutton, put a little Hawthorn slices in the pot to remove the smell.

12. Curry powder to cook

Stew a jin of mutton with 5 grams of curry powder to remove the smell.

Nutritional value of mutton

Mutton is warm and hot, tonifying qi and nourishing yin, tonifying deficiency in warmth and strengthening appetizer. It is called warm and hot tonic for tonifying Yuanyang and tonifying blood qi in Compendium of Materia Medica. The main nutritional values are as follows:

(1) Mutton is rich in fat, vitamins, calcium, phosphorus, iron, etc., especially the content of calcium and iron is significantly higher than that of beef and pork, and the cholesterol content is low, so it is an excellent food for nourishing the body.

(2) the mutton is tender and easy to digest. At the same time, mutton can increase digestive enzymes and protect the stomach wall and intestines, thus contributing to the digestion of food.

(3) Mutton has the effect of tonifying kidney and strengthening yang, which is suitable for people who are afraid of cold and can promote blood circulation.

(4) it has good effect on deficiency, weakness of waist and knees, weakness of spleen and stomach, lack of food and nausea, dizziness of head, deficiency of kidney yang, deficiency of qi and blood, impotence, cold hernia, postpartum cold, lack of milk and so on. It is especially suitable for the elderly, frail men and postpartum women.