Aspects of the winter nutritious meat

Lamb

Material Introduction

Yang is pure herbivores, so the more beef, lamb meat to be tender, easy to digest, high protein, low fat, including phospholipids and more than pork and beef fat should be less cholesterol less winter cold Warming taste, one can receive the dual effect of nutrition and cold.

Nutritional Analysis

1. Mutton and warm in winter eat mutton, not only can increase the body heat, to resist the cold, but also to increase the digestive enzymes, protecting the stomach, repair gastric mucosa, spleen and stomach to help digestion, to play the role of anti-aging;

2. Mutton rich nutrition, tuberculosis, bronchitis, asthma, anemia, post-natal qi and blood deficiency, abdominal Leng Tong, physically weak chills, malnutrition, Yaoxisuanruan, impotence and premature ejaculation, and all had great benefit Deficiency Disease ; with kidney aphrodisiac, tonic role of temperature and medium, suitable for regular consumption of men.

Related groups

Consumption of the general population can be

1. Weihan suitable for physically weak persons;

2. Fever, toothache, sore tongue, coughing yellow phlegm spit lit symptoms unfit for human consumption; liver disease, hypertension, acute enteritis, or other infectious diseases, and fever during the unfit for human consumption.

Therapeutic effect

Sweet, hot, Rupi, stomach, kidney, heart;

Warming the spleen and stomach, spleen and stomach Deficiency for the treatment of nausea caused by the body thin, chills embolism;

Warming liver and kidney, for the treatment of deficiency caused by Yaoxisuanruan Leng Tong, impotence embolism;

The blood temperature by, for post-natal blood deficiency caused by the cold belly Leng Tong.

Ancient Chinese medicine, mutton is to help yuan yang, supplement essence and blood, lung deficiency treatment, beneficial strain of Jiapin, is an excellent tonic Warming.

Notes

Out the smell of mutton lamb law:

1, the Luo Bozha the last few holes, and the lamb Tongzhu, then remove and mutton, and then to cooking, apart from the smell of mutton flavor;

2 per 1,000 grams of meat into 5 grams of mung beans, boil for 10 minutes, will be drained of water and green beans, lamb flavor apart from the smell of mutton;

3, boiled mutton, each 500 grams of lamb cut open by adding 100 grams of sugar cane can remove the smell of mutton lamb flavor, increase the flavor;

4, the lamb cuts into the boiling water pot add a little vinegar (500 mutton add 500 ml of water, 25 grams of vinegar), after boiling, remove lamb cooking, apart from the smell of mutton taste.

Identification of sheep and goat meat: a look at the color. Muscle Chenganhongse sheep meat, meat fibers sandwiched between thin and soft white fat, muscle, fat, hard and brittle. Sheep meat and goat meat flesh than the light, there is subcutaneous fat, only to have more fat in the abdomen, their meat smell of mutton flavor; two to see meat and wool is not to net shape. Curly hair sheep meat, goat meat hard straight hair; 3 to see ribs. Narrow and short-rib meat sheep, mountain lamb ribs wide and long.