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Chinese medicine believes that lamb sweet but not greasy, warm but not dry, with warm kidney yang, dispelling cold, tonifying qi and blood, spleen appetizers and other effects, so the lamb has always been an important food Chinese as winter tonic, Chinese yam "tonic main injury, in addition to cold and heat evil, fill in beneficial strength. Long muscle, long service and clever". Mutton as a supplement food is very popular. "Live with the diet," diet, "middle way": "mutton warm in the air, nourishing the camp.". Keep out the cold, students jianli." Mutton, there are many practices, stew, stew, Shabu Shabu, explosion, grilled the most common. Each method has its own flavor and characteristics, and its nutritional components are different.

Fried Lamb with Cumin

Material Science:

Mutton slices, onion 0.5, 0.5 leek root, garlic, red pepper, soy sauce amount, a little amount of soy sauce, sugar, chili powder, cumin powder, salt

Practice:

Mutton slices 1. ready to use Shabu, half onion shred, onion Half Root oblique short, have a bit of garlic and red pepper.

2. after the hot pot, first put garlic and onion, fry the fragrance, then the sheep meat.

3. slices of mutton also come back after the thaw fry, otherwise water will be more.

4. fried mutton, pour into the amount of soy sauce, soy sauce, a little sugar, fried mutton basically cooked, put some chili powder, if you eat spicy things, and a lot of cumin powder, so eating enough taste, the salt, the onion and red pepper into the pot, then stir few can.

Hot Pot, Mongolian Style

Rinse to eat can reduce the smell, eat more comfortable. Is this way of eating, lamb with cold water soak overnight, the smell of mutton in the extraction. This method of eating, you need to remind is that the soup at the end of Shabu Shabu mutton, eating easily lit. This time can eat tremella, pear and other dryness of the food, or drink Chrysanthemum Tea quhuo. Due to the possible presence of pathogens and parasites in mutton, mutton slices should be selected after the quality inspection, and boiled until cooked.

A little tofu can reduce the heat of mutton in instant boiled mutton. Because the tofu taste sweet and cool, body detoxification, and mutton boiled together, can spleen and stomach, relieving fever, playing its Buzhongyiqi role at the same time, the "dry mutton fill" play a buffer role. Tofu type, the choice of traditional tofu is best, with brine point of the North tofu is particularly ideal. The nutrition of frozen tofu will not be lost, and Shabu Shabu tastes good either. Lactone tofu, though soft and smooth, is slightly less nutritious than traditional tofu.

Braised mutton with soy bean sauce

Material Science:

30 grams of edible oil, soup, 5 tablespoons of cooking wine, 3 teaspoon of soy sauce, 2 tablespoon salt, 1 teaspoon, 0.5 teaspoon MSG, 500 grams of onion and mutton 2, 1 pieces of ginger root

Practice:

1. the mutton is abluent cut, with boiling water boiled after the remove and control water; onions, ginger wash and cut into sections, respectively;

2. pot heat oil, add bean paste and stir fry until fragrant, add broth, boil boil slightly, put the bean sauce dregs fishing net, put mutton, cooking wine, salt, MSG, onions, ginger together under the pot, boil, turn a small fire slow burning, until soft rotten meat, concentrated collection the soup can.

Roast lamb kebabs

Material Science:

Mutton, onion, ginger, garlic, cumin, chili powder, cumin powder and cumin seeds, pepper

Practice:

1, lamb wash, dry control;

2, cut into uniform and other large pieces of meat;

3, add onion ginger garlic and cumin, pepper water, cooking wine, salt, sugar, chili powder and cumin, MSG, a little pickled vegetable oil, half a day;

4, advance with bamboo through blisters, marinated mutton strung;

5, preheat the oven 5 minutes 230 minutes, put the lamb skewers on the grill, two layers in the middle of the fire, bake for 7 minutes, turn over the surface and continue to bake for 7 minutes

Stir fried mutton Qi tonic, sweating detoxification

A Qi tonic, warm warm effect, but also sweating detoxification. Mutton Huanen, delicious smell of mutton, Wang oil juice, after eating, lead a person to endless aftertastes.

Recommended: fried lamb with Scallion

Ingredients: sliced mutton 300 grams, onion 30 grams, green onion 8, garlic 4 petal, starch right amount.

Sauce: 45 grams of edible oil, sesame oil 2 teaspoon, 1 tablespoon soy sauce, 1/2 tablespoons vinegar, sugar 3 tsp, 1 tsp msg.

Practice:

1. lamb with soy sauce, monosodium glutamate, starch grasping mix, marinate for 10 minutes, pour out excess juice, drain;

2. wash and cut the onion. Rinse and slice the garlic. Rinse and cut the scallion;

3. to the pot refueling, heat, stir fried mutton into 1 minutes, sheng;

4. to the wok refueling, into the onion, garlic, onion, stir for 2 minutes to be began fragrance, roasted lamb wok with stir fry, and transferred to white vinegar, sesame oil, sugar;

All the materials in 5. wok stir fry 2 minutes evenly into the flat bottomed wok Sheng, fire heating, thicken with cornstarch water mixture, Sheng out.

Women's health network (Editor)