Eat this meat in the late autumn is not afraid of cold
1 stew, steamed, steamed: raw broth juice
This maximizes the assurance that nutrients are not lost and nourishing results are optimal. When stewed, the nutrients are partially dissolved in the soup; when steamed and steamed, the nutrients are basically still in the meat, which is suitable for meat lovers. When the soup is stewed, first use some leg bones, spine bones and fire to stew for half an hour to make milk white soup, remove the soup bones, then put the washed lamb into the pot, add onion and ginger to make a small fire. If stewed in a casserole, the flavor is better.
2涮: Small flavor
Many people do not like the smell of lamb, and eating can reduce the smell. In addition, the lamb is soaked in cold water overnight in winter and soaked in the summer for an hour or two. What needs to be reminded is that the spicy soup is served with mutton and it is easy to get angry. You can eat some white fungus, pears, and other foods, or drink chrysanthemum tea to the fire. Since there may be pathogens and parasites in the lamb, lamb slices that have passed the quality inspection should be selected and thoroughly cooked.
3 stir fry: can sweat
In order to scallion lamb as the representative, the choice of fresh hind legs or loin, cut into thin slices, accompanied by fresh light blue, steeped with stir fry. It is good for tonic, warm in the warm role, but also sweating detoxification.
Grilled, fried: oil
The representative dishes of roasted and fried mutton include lamb skewer and mutton roast. Both of these methods are very oily, and the cooking temperature is too high and the nutrient loss is also the most serious. When people are roasting their own mutton at home, they can use cumin, geraniol, and salt to marinate for an hour and then steam it, and then cook it in an oven at about 180°C to reduce oil.
5 Best Partner: Radish
Professor Yang Li and Cai Jun from Xiyuan Hospital of the Chinese Academy of Chinese Medical Sciences told the reporter that the lamb is warm, and it is best to eat some cool, flat vegetables such as radish, loofah, wax gourd, spinach, cabbage, golden mushroom, Mushrooms and so on. But when it comes to mutton's "matchmaking", non-radio is none other than. On the one hand, meat and vegetables complement the various proteins that the body needs. On the other hand, radish is cold and cool, it can moisten the fire, and it is greasy.
6 It is white and not fresh
Zhang Liang and Assistant Researcher of the Animal Husbandry Academy of Xinjiang Academy of Animal Husbandry, Hao Yu introduced that the lamb on the market is divided into frozen and fresh. The good quality frozen lamb is bright and bright red. Sometimes the mutton is taken out of the freezer and the color is whitish, but it is red again after a while and it is of good quality.
The fat portion should be white and delicate. If it turns yellow, it means that it will take a long time to freeze. The fresh mutton touched the sticky hand and did not slip, indicating that no water was drawn. The muscles of fresh mutton are firm and flexible, and they can be cut into thick slices to stand up, while those that are not fresh can be "stood up."
Conclusion: The above is the best way to eat mutton brought by Xiaobian. Do you remember it?
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