Winter is the cold season, and people often wear heavy clothing to keep their bodies warm. At this time, tonic became a topic of concern for many people. And among the many meat ingredients,LambIt is known as the "first meat" of winter tonic. Not only is it delicious, but it is also rich in nutritional value. LambIt has a low fat content and is rich in high qualityProteinsIt has a significant effect on enhancing immunity and improving physical fitness. In addition,LambAlso rich inVitaminsB complex and a variety of trace elements, such as iron, zinc, selenium, etc., these nutrients are essential for winterHealthProtection is paramount. Therefore, consume it appropriately during the cold winter monthsLamb, which can bring many benefits.
LambIt can not only supplement the nutrients needed by the body, but also has certain medicinal value. According toTraditional Chinese MedicineTheory,LambIt is warm and sweet, and has the effect of warming and benefiting qi, replenishing deficiency and fatigue, and benefiting kidney qi. In the cold winter,LambIt can help us to ward off the cold and warm up the body, enhance the yang energy in the body, and improve the ability to resist the cold. At the same time,LambIt also has a good tonic effect, which can improve weakness and fatigueQi deficiencyand other physical conditions. For some people with a cold constitution, it should be eaten appropriatelyLambIt can also be improvedBody chillssymptoms that improve comfort in cold weather.
In the purchaseLambtime, choose freshLambVery important. Here are three tips to help you choose something freshLamb。The first is the touch. Gently touch with your handsLambThe surface, freshLambIt will be slightly sticky and give people a feeling of getting their hands wet;On the contrary, not freshLambIt will be dry to the touch and will not feel like it touches your hands. The second is color. FreshLambIt should be bright red and full of life;IfLambThe color is dull and has a dull red hue, which indicates that it has been stored for too long. For freezingLambIf the color is whitish, it means that it has been frozen for a long time, while dark red is usually the result of repeated thawing, so it is not recommended to buy. In addition, attention needs to be paid to freezingLambThe fat part of the slice, if the fat is white and delicate, it means that it is fresh;If there is yellowing, it means that it has been frozen for a long time.
LambThere are many different parts, each with a mouthfeel, fat andProteinsThe amount also varies. According toWellnessConsidering the angle, the parts with higher fat content are not suitable for consumption in autumn and winter tonics, in contrastLean meatMore parts are more suitable for temperature supplementation. Here are some of the most common onesLambLocation:
Leg of lambMeat:Leg of lambThe meat is the leg of the lambMusclesThe meat is tender and suitable for shabu-shabu, stew and soup. It isLambOne of the most popular and common parts.
2.Lamb ribs: Lamb ribs are sheep'sThoracic cavitypartly, the meat is delicious, suitable for stews, barbecues and other cooking methods. Its flesh is fluffy and juicy, with a full-bodiedLambFragrance is a favorite part of many people.
3.Lamb neck: Lamb neck is located on the neck of the sheep, the meat is tender, suitable for soup, braised and other cooking. Due to the neckMusclesThe degree of activity is large, and the lamb neck is abundantProteins, which has a good tonic effect.
4.SheepTendon meatSheepTendon meatLocated in the front leg of the lamb, the fiber is tighter, and the meat is tender and juicy. Stewing, boiling, and sautéing can keep the meat tenderLambA great choice for cooking.
Sheep's feetSheep's feetIt is the hooves of sheep, and the meat is tender and juicy, suitable for stewing. Sheep's feetRich in collagen, it is essential for nourishing** and maintaining jointsHealthIt has a certain effect.
6.Lamb breast: Located on the breast of the sheep, the meat is tender and juicy, which is suitable for barbecue, stewing and other preparation methods. Since the fat content in this area is relatively high, it can be consumed in moderation during autumn and winter supplements.
7.SheepTenderloinMeat: SheepTenderloinThe meat is located on the back of the sheep, and the meat is tender and smooth, which is suitable for stir-frying, cooking, shabu-shabu and other cooking. SheepTenderloinMeat is relatively low in fat, making it a good choice when taking supplements.
8.Sheep Brain: Sheep Brain is located in the brain of sheep, the meat is soft and has an excellent taste. in the makingGastronomy, you can choose to stew or beHot potShabu-shabu.
By rational choiceLambThe parts can be enjoyed differently according to individual needs and tastesGastronomyExperience.
SimmerLambIt's a simple and delicious dishStewsIt is rich in nutrients and suitable for autumn and winter. Here's how to make it:
Ingredients & Seasonings:LambWhite radish, green onions, ginger,Cooking winePepperPowder, salt,Coriander
1.willLambAfter cutting into pieces, soak in clean water for 1 hour, changing the water several times during this time to remove blood and smell.
2.will be dealt withLambPut it in a pot and add an appropriate amount of water and some liquorBlanchBring to a boil for about 5 minutes. BlanchThe purpose is to removeLambThe smell of fish.
BlanchAfterLambPut into the pot again and add an appropriate amount of green onion and gingerCooking wine, then add an appropriate amount of hot water and simmer over low heat for about 2 hours to makeLambSimmer until the meat is tender and flavorful.
4.Finally, it will be washed and cutWhite radishAdd to the pot and continue to simmer for about 20 minutes untilWhite radishBecomes soft and rotten.
5. Finally, add an appropriate amount of salt and pepper to taste, and increase or decrease the amount of salt according to personal taste.
6. Before cooking, sprinkle some coriander to enhance the flavor and increase the taste.
This stewLambThe color and fragrance are goodLambFresh and tenderWhite radishCrispy and delicious. On a cold winter day, enjoy a bowl of steaming stewLamb, not only nourishing the body, but also warming the soul.