How to eat mutton in the winter to nourish the body
Cold wind, lamb fat. Experts said that winter tonic, lamb is the first choice, can keep warm, fitness and strong body, enhance disease resistance. In the winter, try the fragrant yet tender lamb dishes.
Lamb is high in calories and has always been regarded as one of the most important foods for keeping the winter cold and tonic. Regardless of the type of sheep, it is only the winter that tastes most delicious. At the beginning of spring, the grass is not growing, the sheep's food is small, and it is in the breeding season. At this time, the sheep body is slim and the smell is heavy. After the beginning of summer, the aquatic plants are plentiful. In addition, the breeding season has passed and the mutton taste has begun to improve; , full of a summer and autumn fat sheep fat moderate, sweet and sweet, burning, roasted, braised, stewed, all delicious.
Compared with other meat products, lamb is called green food. Sheep grow in the savannah, away from pollution. Mutton protein content, fat content is less, eat mutton in the winter can be Qi tonic, enhance the ability to protect the cold. The mutton is delicate and easy to digest and absorb. 99% of its protein and 98% of its fat can be digested. Because of this, it is said that the “winter mutton ginseng contest†is said.
Mutton is warm, and it is best to eat some cool, flat vegetables such as radish, loofah, winter melon, spinach, cabbage, golden mushroom, and mushrooms. Capital City chef Hu Xiao said that the "destination" of mutton is none other than radish. “This will not only solve the problem of lamb being easy to get on fire, but more importantly, it will complement each other. Because the white radish is sweet and cool, it has the effect of cooling, detoxifying and extinguishing the fire. At the same time, it can promote digestion and accelerate gastrointestinal motility. Digestion, people with poor stomachs should be accompanied by white radish."
In addition, mutton practices have different effects. Stewed lamb has the least nutritional loss. Lamb mutton has a short heating time and nutrition is also very good. Stir-fried lamb nutrition followed. When stir-frying, you must stir and fry, usually with fresh sheep hindquarters. Baked, deep-fried mutton oil has the largest nutritional loss.
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