Why lamb is eaten so as not to catch a cold
Current research suggests that lamb can boost blood circulation. Eating lamb in winter feels warm on the body, thanks to the rich protein in lamb. Protein has a high "food heat effect", which means that after eating protein it will promote heat from the surface of the body. In addition to protein, lamb is also rich in calcium, iron, zinc and other trace elements and vitamins. Lamb is high in vitamins B1 and B2, but low in fat. The "Summary of Materia Medica" said: "Mutton can warm the middle tonic, invigorate the middle and invigorate qi, snacks and fitness, nourish the kidney qi, nourish the gallbladder." It can improve eyesight, cure colds, five tired and seven injuries. Chinese medicine believes that lamb is by nature sweet and hot, penetrates the meridians of the spleen and kidneys and acts to make up for deficiencies, relieves cold and warm qi and blood.
In addition, lamb is tender and delicious. Eating lamb can protect the stomach wall, increase the secretion of digestive enzymes and aid digestion.
How to choose fresh lamb
Choosing ingredients is the first step to eating lamb. When buying you can choose from aspects of color, texture and feel.
Sliced lamb Sliced lamb is available both fresh and frozen. Fresh slices of lamb can stand up when sliced into thick slices due to muscle tension, and stale lamb is soft.
Whole piece of lamb Fresh lamb is slightly sticky to the touch and can easily stick to small pieces of paper. Whipped or stale will not have such a sticky feeling. In addition, the muscle structure of fresh lamb is strong and elastic. At the time of purchase, you can observe the muscle fibers of the lamb. The softer and tighter the better.
Lamb with bone By buying a fresh slice of lamb with bone, you can compare the thickness of the bones. In general, the smaller the bones, the younger the sheep and the softer the meat.
Frozen lamb Frozen lamb can be distinguished by color. Fresh-frozen lamb is bright in color and should be bright red. If it is stored for a long time, it will turn white when frozen. Often thawed lamb is not fresh and is often dark red. In addition, the lamb is thick and thin, and the fatty part should be white and tender. If it turns yellow, it means it has been frozen for a long time.
How to get rid of stains in different ways
Lamb The taste of lamb comes mainly from fat, which is associated with dozens of components such as short and medium volatile fatty acids. Confirmed certain phenolic substances, sulfides, pyridines and pyrazines in lamb. There are many factors that affect the taste of lamb, including origin, feed, breed, age, location, thickness and thinness, etc. For example, lamb has a heavier spot, and kshatriya sheep (GE sheep). Adult ewes are clearer than lambs. In general, lamb without lamb flavor is not necessarily fake, and lamb with lamb flavor is not necessarily real.
Soap: This method reduces heating time and retains nutrients relatively well. To remove stains, you can use smaller ingredients, such as with chives, fermented bean curd, sesame sauce, etc .; You can also add green onions, ginger or red dates to the bottom of the pan.
Stew: Stewed lamb can provide the original soup, but due to the long time all the vitamins will be lost. In winter, slow-cooked lamb with melon or radish can help remove stains; Stewing with red dates or dried tangerine peel is also an easy and nutritious way to remove stains.
Roasting: Roasting When roasting lamb will lose a certain amount of nutrients because it will quickly roast over high heat and the heating time is relatively short but will not be particularly excessive. Fresh onions are best for roasted lamb. Lamb can be marinated with soy sauce, salt, pepper and water starch to remove the smell of lamb.
Grilling: When cooking lamb and kebab chops, the cooking temperature is very high, which will lead to the most serious loss of nutrients and production of harmful substances. Lambs b