Cold meat mutton practices have different effects

The reporter interviewed Cai Jun, chief physician of Clinical Nutrition at Longhua Hospital Affiliated to Shanghai University of Traditional Chinese Medicine, and Senior Culinary Technician Zhang Liang, senior culinary technician at Shandong Tourism Vocational College, to answer everyone's nutritional differences and how to eat lamb.

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 cook. If stewed in a casserole, the flavor is better.

涮: Small taste

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 quality inspection should be selected and thoroughly cooked.

Stir fry: can sweat

In order to scallion lamb as the representative, the choice of fresh hind leg 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, salt and marinate for an hour and steam them, and then cook it in an oven at about 180°C to reduce oil.

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 can supplement the various proteins that the body needs. On the other hand, radish is cold and cool, it can moisten dry fire, go oily, and help digestion.

Buying Tips: Lamb 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 two kinds: 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 elastic, and they can be cut into thick pieces to stand up. When not fresh, they are soft and “stood” and should be watched when purchasing.

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