?Healthy and nutritious mutton tonic method in early spring

Introduction: The cold wave has not yet receded, and the weather is hot and cold. Taking some nourishing foods at this time is very effective.

But you also need to eat appropriately and reasonably.

So what to do?

What can’t be eaten with mutton?

Below I will recommend some ways to eat mutton.

Mutton enters the Chinese New Year Festival, and mutton is sought after by the general public. How should mutton be eaten?

What should you pay attention to when making it yourself?

Angelica, ginger and mutton soup nourishes blood, dispels cold, and prevents frostbite. What is the value of mutton?

Mutton contains vitamin B, B2, protein, niacin, zinc, calcium, iron, phosphorus, etc. Regular consumption of mutton can help women replenish blood and qi, nourish yin and maintain beauty, adjust the physiological functions of the skin, and delay skin aging.

Reasonable consumption of mutton is beneficial to tuberculosis, asthma, anemia, postpartum deficiency of qi and blood, physical weakness and chills, malnutrition, soreness and weakness of the waist and knees, etc.

Especially because it can strengthen yang, replenish deficiency and warm the heart, and is very beneficial to deficiencies and colds, it is deeply loved by the masses.

Chicken gizzard golden mutton soup, sea cucumber mutton soup, chestnut and wolfberry mutton soup, angelica ginger mutton soup, all kinds of mutton soup are dizzying, among which "angelica ginger mutton soup" is the most famous.

"Danggui, Ginger and Mutton Soup" comes from the work of Zhang Zhongjing, the king of medicine in the Eastern Han Dynasty. This soup is composed of angelica, ginger, and mutton. The prescription contains angelica to nourish and activate blood, ginger to warm yang and disperse toxins, and mutton tonify peak blood. The combination of the three has the effect of warming the body.

It has the functions of nourishing blood, dispelling cold and relieving pain.

In addition to being paired with angelica and ginger, it can also be stewed with yam, millet seeds, and walnut kernels, which is more nutritious. Yams relieve qi, nourish the body, and aid digestion; chestnuts strengthen the waist, benefit the stomach and calm the liver; and they are also a good product for nourishing the brain: walnut kernels

Warming and nourishing the lungs and kidneys, calming asthma and moistening the intestines.

These three items are stewed with mutton. They are rich in nutrients, warm and tonic without drying out, and nourish the body and strengthen the body. In addition, the appropriate selection of angelica, ginger and mutton soup can nourish and activate blood, warm yang and dispel cold, promote blood circulation throughout the body, and prevent exposed parts of the body.

Frostbite.

Experts remind: When drinking mutton soup outside, be careful of eating mutton soup made with "mutton essence". If the color of the soup is too white, be careful. Normal mutton soup should be light beige.

When making sheep soup at home, you must pay attention to the dosage of ingredients and medicines to prevent the soup from substandard.

Since mutton also contains bacteria and parasites, you must choose mutton that has passed quality inspection when eating mutton and cook it until it is cooked.

Pay attention to the combination when eating mutton. Mutton is warm in nature, and it is easy to get angry when eaten regularly. Therefore, when eating mutton, you should match it with cool and sweet foods, which can play a cooling, detoxifying and anti-inflammatory role.

Cold properties generally include winter melon, loofah, rape, spinach, cabbage, enoki mushrooms, mushrooms, bamboo shoots, lotus root, wild rice, cabbage, etc.; while sweet potatoes, potatoes, shiitake mushrooms, etc. are all sweet and mild.

It is best to eat mutton with tofu. It can not only supplement a variety of foods, but also play the role of clearing away heat, purging fire, eliminating restlessness and quenching thirst.

When mutton and radish are made into a dish, radish can give full play to the coolness of radish, which can eliminate stagnation and relieve phlegm and heat.

When cooking mutton, it is also best to add some unpeeled ginger to the seasoning, because ginger skin is pungent and cool, has the effect of dissipating fire, removing heat, relieving pain and dispelling rheumatism, and can also remove the smell.

When cooking mutton, you should use less hot and spicy condiments such as chili pepper, ginger, cloves, and fennel. You can add some lotus seeds, which have the effect of clearing the heart and reducing fire.

Things to note when eating mutton: Avoid eating it with tea: Tea is the "nemesis" of mutton.

This is because mutton is rich in protein, and tea towels contain more tannic acid. Drinking tea while eating mutton will produce tannic acid protein, which will weaken intestinal peristalsis and reduce stool moisture, thus inducing constipation.

Mutton should not be eaten with certain symptoms: People who often suffer from mouth and tongue erosion, bitter mouth, irritability, dry and sore throat, red eyes or diarrhea, or those who take Chinese medicine prescriptions containing pinellia and gallstones should not eat mutton.

It is not advisable to eat it with vinegar: Sour vinegar has an astringent effect and is not conducive to the rise of Yang Qi in the body. Eating it with mutton will greatly reduce its warming and tonic effect.

Avoid eating with watermelon: Eating watermelon after eating mutton can easily "damage your vitality".

This is because mutton tastes hot, while watermelon is cold in nature and is a cold product. After eating, it not only greatly reduces the warming effect of mutton, but also hinders the spleen and stomach.

It is not advisable to eat together with pumpkin: This is because mutton and pumpkin are both warm foods. If they are eaten together, they will easily "get angry".

Spring health care: various ways of eating mutton to nourish people. If divided by category, they mainly include steaming, boiling, frying, stir-frying, smoking, stewing, simmering, rinsing, mixing, frying, etc.