The effects and functions of mutton, the effects and functions of mutton soup!

The effects and functions of mutton: It is hot in nature, sweet in taste, and enters the spleen, stomach, kidney, and heart meridians.

effect

It replenishes the body's deficiency, dispels coldness, warms and replenishes Qi and blood; it replenishes the kidney Qi, replenishes the body's weakness, stimulates appetite and strengthens strength; it replenishes postpartum women, promotes lactation and treats leukorrhea, assists Yuan Yang, and replenishes essence and blood. Mutton can protect against wind and cold, and also nourish the body. It has therapeutic and tonic effects on all kinds of deficiency symptoms, including general wind-cold cough, chronic bronchitis, cold asthma, kidney deficiency and impotence, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or childbirth, etc. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular among people.

Taboo group

People with symptoms of internal heat such as fever, toothache, mouth ulcers, coughing up yellow phlegm, etc. should not eat it; people with liver disease, hypertension, acute enteritis or other infectious diseases or during fever should not eat it.

Suitable for people

It is edible for general population. Suitable for people with weak body and cold stomach.

Mutton is one of the main meats consumed by the Chinese people. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef. Lamb is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity.

As the saying goes, "Delicious food should be served with beautiful utensils, and medicine is not as good as food therapy." In the "Compendium of Materia Medica", mutton is called a warm tonic that replenishes the original yang and benefits the blood. Whether in winter or summer, people can eat more mutton at the right time to remove moisture, avoid cold and warm the heart and stomach.

Nutritional value of lamb

Mutton is one of the main meats consumed by people in my country and is also a good tonic in winter. Lamb is tender, delicious and rich in nutrients. Mutton can be made into many kinds of delicious dishes with unique flavors and incomparable aromas. Hot pot mutton, grilled and fried mutton skewers, stir-fried mutton with green onions, etc. are delicious foods that are enjoyed by both young and old.

Step 1: Lamb is rich in fat, vitamins, calcium, phosphorus, iron, etc., especially the content of calcium and iron significantly exceeds that of beef and pork, and the cholesterol content is low. It is an excellent food for nourishing the body.

Step 2: Mutton is warm in nature. Eating mutton regularly in winter can not only increase body heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help the spleen and stomach digest, and play an anti-aging role.

Step 3: Mutton is rich in nutrients and is very beneficial for tuberculosis, bronchitis, asthma, anemia, postpartum deficiency of qi and blood, abdominal cold pain, physical weakness and fear of cold, malnutrition, soreness of waist and knees, impotence and premature ejaculation, as well as all deficiency and cold symptoms. It has the effects of tonifying the kidney and strengthening yang, tonifying deficiency and warming the middle, and is suitable for men to eat regularly.

Step 4 Lamb contains high protein, minerals and rich vitamins. The melting point of sheep fat is 47 degrees. Since the human body temperature is 37 degrees, it will not be absorbed by the body even if you eat it, so it is not easy to make you fat. Lamb is tender and easy to digest. Eating more lamb can improve physical fitness and enhance disease resistance. So now people often say: "If you want to live a long life, eat mutton often."

The efficacy and function of mutton

1. The efficacy of mutton

【Nature and flavor】Sweet, warm, non-toxic.

[entry into meridians] enters the spleen and kidney.

[Effects] It can replenish the body's deficiency, dispel coldness, warm and replenish qi and blood; it can benefit the kidney qi, replenish physical weakness, stimulate appetite and strengthen strength; it can benefit postpartum women, promote lactation and treat leukorrhea, assist the primordial yang, and replenish the essence and blood.

[Indications] Low back pain due to kidney deficiency, impotence and sperm deficiency, thin body and fear of cold, coldness after illness, severe weakness or abdominal pain after childbirth, postpartum hemorrhage, no milk or leucorrhea after childbirth. Mutton is tender and has high nutritional value. It can be used as a food therapy for those who suffer from insufficient kidney yang, weak waist and knees, cold pain in the abdomen, and deficiency of the body.

Swiss scientists have discovered that there is an anti-cancer substance in the bodies of cattle and sheep. This fatty acid, called CLA, has a significant effect on treating cancer. Scientists at an animal research institute in Freiburg, Switzerland, discovered the unique properties of CLA after years of research. Through experiments on mice and human cells, scientists have found that under the action of CLA, the growth of cancer cells is inhibited and gradually reduced. This effect has obvious effects on the treatment of skin cancer, colon cancer and breast cancer. Lamb contains this anti-cancer ingredient.

(II) The role of mutton

It nourishes blood and warms the meridians. It is used for abdominal cold pain caused by blood deficiency and cold meridians after childbirth.

It warms and nourishes the spleen and stomach, and is used to treat symptoms such as nausea, emaciation, and chills caused by spleen and stomach deficiency and coldness.

It warms and nourishes the liver and kidneys, and is used to treat symptoms such as soreness, coldness and pain in the waist and knees, and impotence caused by kidney yang deficiency.

Remove the fat membrane from 250 grams of mutton, cut into pieces, and cook until half-cooked. Add garlic and eat it once every three days to treat impotence caused by kidney deficiency.

If you have indigestion caused by weak spleen and stomach, you can wash 50-150 grams of mutton, cut it into thin slices, cook it with sorghum rice, and add seasoning to eat.

If you suffer from yin deficiency, enuresis, or frequent urination, you can boil mutton, fish maw, and astragalus together and drink the decoction.

Mutton is warm in nature. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help the spleen and stomach digest, and play an anti-aging role.

Ancient Chinese medicine believes that mutton is an excellent product for boosting yang, replenishing essence and blood, curing lung deficiency, relieving strain, and warming the stomach. It is an excellent warming and strengthening agent.

Lamb recipes

There are many ways to eat mutton, such as stir-frying, roasting, grilling, sauce-making, and shabu-shabu. However, because it has an unpleasant smell, it is ignored by some people. When cooking mutton, you can add an appropriate amount of cooking wine and ginger, which can not only remove the mutton smell but also maintain the original flavor of the mutton.

Mutton Vermicelli Hotpot

Material:

200g mutton, appropriate amount of vermicelli, appropriate amount of lettuce, and appropriate amount of hot pot ingredients.

practice:

(1) Prepare materials.

(2) Boil water in a pot.

(3) Put the hot pot ingredients into a bowl.

(4) Wash the lettuce.

(5) Put in the vermicelli and cut it with scissors.

(6) Add the lamb slices.

Roast Lamb with Carrots

Material:

Lamb, carrots. Cooking wine, soy sauce, sugar, salt, ginger slices, dried chili peppers, cloves, cumin, orange peel.

practice:

(1) Wash and cut the mutton into pieces, blanch it in boiling water, and then remove it from the water; wash and peel the carrots, and cut them into dice.

(2) Heat a wok and pour in a proper amount of oil. First, stir-fry the dried chilies, ginger slices, cloves, cumin and orange peel. Then add the lamb, cooking wine, soy sauce, sugar and salt and stir well.

(3) After the mutton is colored, pour in an appropriate amount of water to cover the mutton. Simmer for about an hour. Bring to a boil over high heat, then simmer over low heat for about an hour.

(4) After an hour, pour in the carrots and continue to simmer until the soup thickens and the carrots are soft.

Ginger Lamb Porridge

Material:

10 grams of ginger, 100 grams of mutton, 130 grams of rice, 3 grams of salt, a little chicken powder, and a little pepper.

practice:

(1) Peel the ginger and cut it into pieces. Cut the mutton into small slices and wash the rice with clean water.

(2) Take a clay pot, pour in an appropriate amount of water, wait for the water to boil, add the rice, and cook over low heat for about 20 minutes.

(3) Add mutton slices, ginger, salt, chicken powder, and pepper powder, and continue to simmer over low heat for 30 minutes before serving.

Angelica and Ginger Lamb Soup

Material:

200g mutton, 15g angelica slices, 15g ginger, 5g pepper, and 10g salt.

practice:

(1) Wash the mutton and cut it into small pieces. Cut the ginger into large slices and set aside.

(2) Place the mutton cubes, ginger slices, and angelica slices into a casserole, add enough water at once, and simmer over high heat. After boiling, skim off the foam, turn to medium heat and continue cooking for about an hour. When the mutton is cooked through, add pepper and salt to taste and turn off the heat.

(3) Eat the meat and soup together.

Eating mutton in all seasons

Eating shabu-shabu mutton hotpot in spring has many benefits and is good for your health. When preparing the hotpot, Saiwaichun shabu-shabu mutton adds Chinese herbs that reduce heat, as well as chrysanthemum and snow pear tea. Eating it regularly not only does not cause heatiness, but also has the effect of benefiting the lungs.

Eating hot lamb in summer accompanied by hot condiments such as onion, ginger, garlic, and pepper can stimulate the body to sweat profusely and release toxins from the body. This is a very good dietary therapy.

In autumn and winter, eating mutton for warming and nourishing is very beneficial to the body. Traditional Chinese medicine says that it is a wonderful product for boosting primordial yang, replenishing essence and blood, curing lung deficiency, and relieving fatigue. It is a good nourishing and strengthening food. Since mutton contains iron, calcium and iron, which are higher than pork and beef, eating mutton is most beneficial for lung disease, bronchitis, asthma, anemia, postpartum deficiency of qi and blood, and all kinds of deficiency and cold syndromes.

In winter, the human body's yang energy is hidden inside, so the body is prone to cold hands and feet and poor blood circulation. According to Chinese medicine, mutton tastes sweet but not greasy, and is warm but not dry. It has the effects of nourishing the kidneys, warming the middle and removing cold, warming qi and blood, and stimulating the appetite and strengthening the spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body. It is really a good thing to kill two birds with one stone.

How to marinate lamb kebabs

Method 1 for marinating mutton skewers:

raw material:

Starch, five-spice noodles, salt, cooking wine, sesame oil, cumin noodles, chicken essence, soy sauce, eggs.

step:

First clean the mutton and cut it into small pieces, about 3 cm long and 2 cm wide. Don't cut the pieces too big, or the lamb skewers will not cook well.

Put the lamb skewers in a larger bowl, add the eggs (whole raw) and appropriate amounts of cooking wine, starch and soy sauce and mix well.

After the mutton skewers are colored and mixed evenly, add appropriate amount of five-spice noodles, salt, chicken essence and cumin noodles and mix well.

Finally, drizzle a few drops of sesame oil and set aside to marinate for 30-50 minutes.

Method 2 for marinating mutton skewers:

raw material:

500 grams of lean lamb (leg meat is best), 15 grams of fine salt, 5 grams of pepper, 50 grams of sesame seeds, 3 grams of fennel, 5 grams of cumin, 5 grams of pepper powder, 15 grams of flour, and a little MSG and chili powder.

step:

Remove the fascia from the lean mutton, wash away the blood, cut into small pieces and put into a bowl.

Add salt, sesame seeds, pepper, cumin, fennel, Sichuan pepper powder, flour and flavor in turn, knead and mix well, and marinate for more than two hours.

Use your hands to pinch and thread small pieces of mutton coated with thick seasoning paste onto bamboo skewers (8-10 pieces can be threaded into each skewer).

Place the lamb skewers horizontally on the lit and fanned charcoal grill, and grill while fanning them until the lamb skewers are cooked when oil comes out on both sides (for those who like spicy food, you can sprinkle a little chili powder).

Lamb calories:

100 grams of edible part of mutton contains 203 calories. It contains 1401 grams of fat and 19 grams of protein. This amount of calories is twice that of the same amount of pork belly and 1.4 times that of ordinary pork. Relatively speaking, the calories it contains are still relatively high.

Consuming 203 calories is equivalent to doing the following exercises:

Walk 53 minutes;

Run for 25 minutes;

Jump rope for 20 minutes;

Aerobics 43 minutes.

Lamb, pork and beef are common red meats. They are rich in various minerals such as iron and copper. Their fat content is slightly higher than that of beef. It is appropriate to choose pure lean meat and eat it in moderation during weight loss.

Lamb is a popular meat food. Fried foods are high in calories, and eating foods containing a lot of fat can easily make you fat. It is recommended not to eat too much fried lamb because fried lamb loses a lot of nutrients and is high in calories. Excessive consumption can pose a threat to your health. In today's society, eating healthy foods is especially important.

How high are the calories in shabu-shabu mutton?

The nutrient content of every 100 grams of shabu-shabu mutton is: 85.48 calories, 5.98 grams of carbohydrates, 4.90 grams of fat, 4.45 grams of protein, and 0.25 grams of fiber.

The calories in shabu-shabu mutton are not too high. You can eat some shabu-shabu mutton when losing weight. It is best to cook it in a pot. When eating shabu-shabu mutton, you should also be careful not to eat too fast and burn your mouth, which will cause damage to your mouth.

How to distinguish and select mutton

Real lamb fat is distinct

To identify genuine mutton rolls, you can look at the smell, color, texture, and fat distribution to make the distinction. "Mutton is bright red, lighter than beef; pork is pink, and duck is dark red. In addition, the fat of mutton should be white and delicate. Some mutton rolls have yellow fat, which means they have been frozen for too long. This kind of mutton is not fresh at all."

Fat distribution identification method. There is fat mixed in with the lean meat of mutton, which is clearly visible if you look closely, but there is no fat in pork and duck. Some businesses can also make this pattern by chopping the fat and lean pork into pieces and then pressing the slices tightly, but the fibers are messy and easy to identify.

Choosing Lamb

In our daily life, we mostly eat mutton, such as stir-fried dishes, hot pot and so on. Mutton is one of the meats that families often eat and is rich in nutritional value. Mutton can be divided into fresh, stale and spoiled types, and also into different types according to the age and size of the sheep. When selecting, you should identify the mutton based on its color, elasticity, viscosity and smell.

Fresh mutton: The meat is bright red and uniform, shiny, fine, tight and elastic, slightly dry on the outside, not sticky, with a fresh smell and no other peculiar smell.

Stale mutton: The meat is dark in color, sticky on the outside, loose and inelastic, and has a slight ammonia or sour smell.

Spoiled mutton: The meat is dark in color, dull and sticky on the surface, contains mucus, the fat is yellow-green, and has a strange smell or even a foul odor.

Old mutton: The meat is darker red in color, slightly coarse in texture, and difficult to cook. Fresh old mutton has a normal smell.

Lamb: The meat is light red in color, firm, fine and elastic.

Notes on eating mutton:

Mutton is edible for most people. It is especially suitable for people with weak body and cold stomach. However, there are some taboos that you should pay attention to when eating mutton.

It should be eaten with caution during hot summer days or by patients with fever; it should be avoided by those suffering from edema, bone steaming, malaria, external infection, toothache and any febrile diseases.

People with some diseases should avoid eating mutton. People who often suffer from oral erosions, red eyes, bitter taste in the mouth, irritability, dry and sore throat, swollen and painful gums, or diarrhea, or those who take Chinese medicine containing Pinellia ternata or Acorus calamus should avoid eating mutton. It is not suitable for consumption by patients with liver disease, hypertension, acute enteritis or other infectious diseases or during fever. It should be used with caution by those with exogenous pathogens or heat in their constitution.

Mutton should not be eaten with red wine as a chemical reaction will occur when they are consumed together.

Avoid eating with watermelon. Because mutton is sweet and hot in nature, while watermelon is cold in nature and is a raw and cold food, eating it not only greatly reduces the warming effect of mutton, but also harms the spleen and stomach.