Why does beginning of winter want to eat mutton? What's good for your health?

1. What are the benefits of eating mutton in early winter?

1. 1, tonifying kidney

Bushen According to Compendium of Materia Medica, mutton has the functions of tonifying the middle energizer and benefiting kidney qi. It is also one of the important ingredients for folk winter tonic.

1.2, enhancing immunity

Mutton has a high nutritional value and is rich in vitamin B 1, vitamin B2, vitamin B6, iron, zinc and selenium. Eating more mutton helps the body's immunity.

1.3, preheating

Eating more mutton in winter can resist the cold and warm our whole body, which is more practical than other supplements.

1.4, nourishing stomach

Mutton is warm in nature, benefiting qi and nourishing yin, warming the middle and tonifying deficiency, appetizing and strengthening the body. Modern Chinese medicine believes that eating more mutton at the right time can increase digestive enzymes, protect the stomach wall, help digestion, and also play a role in eliminating dampness, avoiding cold, warming the heart and stomach.

1.5, invigorating qi and blood

Eating more in winter can promote blood circulation and accelerate metabolism. For people with poor breathing, eating more mutton can invigorate qi and strengthen the body. For example, people who often cough, because the harmful gases in the body are heavy, eating more can make the gas smooth and feel comfortable.

1.6, anticancer

Studies have shown that there is an anticancer substance CLA in mutton, and this fatty acid called CLA can inhibit the knowledge of cancer cells. Has obvious effect on treating skin cancer, colon cancer and breast cancer.

2. What is the nutrition of mutton in beginning of winter?

Mutton is rich in nutrition, with protein 10%-20%, fat 10%-30% and inorganic salt 0.6%- 1. 1%. Among inorganic salts, calcium, iron and phosphorus are rich, and the utilization rate of iron and phosphorus is high. Thiamine and phosphorus are vitamins. Generally speaking, mutton is warm, which can benefit qi and nourish yin, warm the middle warmer and tonify deficiency, stimulate appetite and strengthen the body. In Compendium of Materia Medica, mutton is called a warm tonic for nourishing Yuanyang and blood. Eating more mutton at the right time can get rid of moisture, avoid cold, warm the heart and nourish the stomach.

3. How to eat mutton in early winter is the most nutritious?

3. 1, stew, stew and steam

It can ensure that nutrients are not lost to the maximum extent, and the nourishing effect is the best. When stewing, some nutrients are dissolved into the soup; When stewing and steaming, the nutrients are basically still in the meat, which is suitable for people who love meat. When stewing soup, stew some leg bones and spine for half an hour to form milky soup, remove the soup bones, then put the washed mutton in a pot, add onion and ginger, and stew over low heat. It will taste better if stewed in a casserole.

3.2, rinse

The smell is very small. Many people don't like the taste of mutton, which can be alleviated by rinsing. In addition, mutton can be soaked in cold water for one night in winter and one or two hours in summer, and the fishy smell of mutton can also be drained. Need to be reminded that instant-boiled mutton with spicy soup base is easy to get angry after eating. You can eat some tremella, pears and other foods at the same time, or drink some chrysanthemum tea to get rid of the fire. Because there may be germs and parasites in mutton, it is necessary to choose mutton slices that have passed quality inspection and rinse them thoroughly until they are cooked.

3.3. stir-fry

Will sweat. Take sauteed mutton with onion as the representative, choose fresh hind leg meat or tenderloin, cut into thin slices, add fresh scallion, soak and stir-fry with high fire. Has the effects of invigorating qi, tonifying deficiency, warming middle warmer and lower body, sweating and detoxicating.

3.4. Baking and frying

There is a lot of oil. The representative dishes of roast instant-boiled mutton are mutton skewers and roast mutton. These two methods are very oily, and the cooking temperature is too high, and the nutrient loss is also the most serious.