Does beginning of winter eat mutton?

Beginning of winter, the weather officially turned cold. In the north (from northwest to Beijing), mutton is indispensable on the table all year round. Grasping mutton, mutton skewers, sheep scorpions, instant-boiled mutton and croissants can be said to be "without sheep."

In the south, mutton is usually regarded as a seasonal vegetable and fruit. Some people love its unique taste, others stay away from it, but in winter, it reminds people of it.

From the perspective of modern nutrition, mutton and beef have the same nutritional value and are rich in hemoglobin iron. The zinc content of mutton has an advantage, reaching 6g per 100 grams, while that of beef and pork is about 3 g.

The benefits of eating mutton are obvious, and the key lies in the right amount. According to Dietary Guidelines for China Residents (2022), the daily intake of livestock meat should be 120 ~ 200 g, and should not exceed 500g per week. Specific operations can be adapted to local conditions, vary from person to person, and increase or decrease appropriately.

How to eat mutton

1, instant-boiled mutton: Pick up mutton as thin as paper, put it in boiling water and rinse it immediately. In this way, the tender and mellow original flavor of mutton and the sweetness of mutton soaked in water can be brought into full play.

2. Hand-grabbed mutton: Lamb chops and sheep necks are the most suitable parts for grasping meat. Lamb chops are fat and thin, with tough skin and distinct meat fibers. The sheep's neck moves and the meat is slippery. It's quite enjoyable to find meat from the joints of bones when eating meat.

3. White-cut sheep meat: Take Dongshan white-cut sheep meat as an example. Mutton needs to be simmered slowly for more than ten hours to reach the degree of crisp bones, and only salt is used to flavor it during the simmering process. Boneless mutton will melt in your mouth if you put it on the lotus leaf. Can be eaten with Yangchun noodles, closer to the beautiful scenery of Jiangnan.

4. Barbecue: Roasted mutton is seasoned with salt, cumin and pepper, and skewered with iron bars and red willows. Fresh willow bark will secrete a kind of red willow juice visible to the naked eye during roasting, which will penetrate into the meat and sublimate the flavor of the meat into a unique exotic flavor.

5, mutton soup: Sichuan Jianyang mutton soup has been quite out of the circle in recent years. The milky white of Jianyang mutton soup can not be separated from the addition of crucian carp, which also directly takes the word "fresh". Soups are rich in mutton, heart, lungs, stomach and intestines. After five or six hours of slow cooking, the taste is naturally extraordinary.

Baidu encyclopedia-mutton