Steamed mutton

Steamed mutton method:

Raw materials for steamed mutton:

500 grams of mutton.

Seasoning for steamed mutton:

Refined salt, cooking wine, monosodium glutamate, soup, scallion, ginger, garlic, large ingredients.

Processing steps of steamed mutton:

(1) Wash the mutton and boil it with water.

(2) Cut the mutton into pieces and put it on the plate. Add seasoning and steam it thoroughly in the drawer. After taking it out, pick out the onion, ginger and garlic and buckle them on the plate.

Characteristics of steamed mutton:

Soft rotten fragrance.

Steamed mutton

Steamed mutton is one of the recipes for dietotherapy. It is mainly made of mutton. The cooking skill of steamed mutton is mainly steaming, and its taste is salty and delicious. It can strengthen the spleen and muscles, warm the Yang and strengthen the body.

essential information

Recipe name: Chinese recipe for longevity (1) nourishing yang and promoting longevity -- steamed mutton

Cuisine: other cuisines

Type: healthy menu

Basic features: Invigorating Spleen and muscles, warming yang and strengthening body

Practice 1

Food preparation

500 grams of mutton, 400 grams of raw yam and fresh soup, 15 grams of wolfberry and Shaojiu, and appropriate amount of ginger juice, soy sauce, five spice powder, monosodium glutamate and green onion.

Procedure

1. Wash the yam, cut it into pieces and put it into a steaming bowl.

2. Remove the white film of mutton, wash it, cut it into pieces, put it into a bowl, add Shaojiu, ginger juice, wuxiangfen and soy sauce, and stir well.

3. Then arrange the yams one by one, add some fresh soup, monosodium glutamate, onion and mutton juice, pour them into the steaming bowl, and steam them in the boiling water cage for 1 hour and 30 minutes;

4. When it's rotten, sprinkle in Lycium barbarum, take it out and serve in 4-5 minutes.

Practice 2

Food preparation

Lamb belly 500g, 1 onion, 20 pepper, 1 ginger, 2 tbsp soy sauce.

Procedure

1. Cut the mutton into large pieces with a knife, slice the ginger, cut the scallion into sections, and chop the scallion leaves.

2. Pot into cold water, add pepper, onion and ginger, add mutton cooked;

3. Take out the cooked mutton and wash off the surface foam with water;

4. Put it into the refrigerator freezer for 30 minutes, take it out, slice it and put it on the plate;

5. Pour in a proper amount of soy sauce evenly;

6. Add proper amount of water into the energy pot, put it into the steaming rack, and then put it into the plate. Select the "soft rice" program, and then finish the program.

Tips

1. After the mutton is cooked, put it into the refrigerator and freeze until it is slightly hard, so it is easier to slice it;

2. The original flavor of steamed mutton is the best, a little soy sauce is enough, no need to add other seasonings.

Nutrients

Sheep is a pure herbivore, so the mutton is more delicate than beef, easy to digest, high protein, low fat, more phospholipids, less fat than pork and beef, less cholesterol. It is one of the delicacies for cold protection and warm tonic in winter, and can receive double effects of tonic and cold protection.

Mutton is rich in nutrition, which is beneficial to pulmonary tuberculosis, tracheitis, asthma, anemia, postpartum deficiency of both qi and blood, abdominal cold pain, body deficiency and fear of cold, malnutrition, waist and knee soreness, impotence and premature ejaculation, and all deficiency and cold diseases; it has the functions of Tonifying the kidney and strengthening yang, tonifying deficiency and warming, and is suitable for men to eat frequently.

Nutrition analysis

Per 100 g mutton (lean)

Energy 118 kcal, protein 20.5 g, fat 3.9 g, carbohydrate 0.2 g, cholesterol 60 mg, vitamin A1 1 mg, thiamine 0.15 mg, riboflavin 0.16 mg, nicotinic acid 5.2 mg, vitamin E 0.31 mg, calcium 9 mg, phosphorus 196 mg, potassium 403 mg, sodium 69.4 mg, iodine 7.7 mg, magnesium 22 mg, iron 3.9 mg, zinc 6.06 mg, selenium 7.18 mg, copper 0.12 mg 03 mg.

The above data are from the Chinese food composition table (2002) by the Institute of nutrition and food safety, Chinese Center for Disease Control and prevention.

Mutton is warm and tender, which can not only increase body heat and resist cold, but also increase digestive enzymes, protect gastric wall, repair gastric mucosa, help digestion of spleen and stomach, and play an anti-aging role. In particular, there is a high-quality mutton called cypress seed mutton, nutrition is more unique

.

Table of nutritional components and flavor substances of cypress seed mutton

The recipe is complementary

Mutton is not suitable for eating with pumpkin, watermelon and catfish, which can easily make people stagnate and get sick; avoid eating with dried vegetables; do not add vinegar to eat mutton, otherwise it will be hot; it is not suitable for eating with buckwheat and bean paste.

This product is against Pinellia ternata and Acorus calamus. Do not drink tea immediately after eating mutton, and do not drink tea while eating mutton.

Related groups:

It can be eaten by the general population

1. Suitable for body deficiency and stomach cold;

2. People with fever, toothache, sore mouth and tongue, cough, spitting and yellow phlegm should not eat; people with liver disease, hypertension, acute enteritis or other infectious diseases and fever should not eat.

Production guidance

1. Put a few hawthorn or some radish and mung bean when cooking, and put some onion, ginger, cumin and other seasonings when frying to remove the smell;

2. The climate is dry and hot in summer and autumn, so it is not suitable to eat mutton;

3. There are many membranes in mutton, which should be removed before shredding, otherwise the membrane is hard after frying, and it is difficult to swallow.

Dietotherapy

Sweet taste, hot nature, into the spleen, stomach, kidney, heart;

Warming and tonifying spleen and stomach is used to treat nausea, emaciation and chills caused by deficiency cold of spleen and stomach;

Warming and tonifying the liver and kidney is used to treat waist and knee pain, impotence and other diseases caused by kidney yang deficiency;

Tonifying blood and warming meridians is used for abdominal cold pain caused by postpartum blood deficiency and cold meridians.

According to ancient Chinese medicine, mutton is a good medicine for invigorating yang, tonifying essence and blood, treating lung deficiency and strain.

Other related:

In ancient times, mutton was called "ruirou", "Jirou" and "jierou".

In the compendium of Materia Medica, Li Shizhen said: "mutton can warm in tonifying deficiency, tonifying Qi, appetizing and fitness, tonifying kidney qi, nourishing gallbladder and improving eyesight, treating asthenia and cold, five pains and seven injuries.".

remarks

Mutton production method:

1. Put the radish into several holes and cook with the mutton. Then take out the mutton and cook it. The smell of mutton is removed;

2. Put 5 grams of mung beans into every 1000 grams of mutton, boil for 10 minutes, pour out the water and mung beans, and remove the mutton smell;

3. When cooking mutton, add 100g sugar cane to 500g mutton to remove the smell of mutton and increase the taste;

4. Cut the mutton into pieces, put it into a boiling water pot, add some rice vinegar (500 ml of mutton with 500 ml of water and 25 g of vinegar), bring it to a boil, take out the mutton for cooking, and remove the smell.

Identify sheep and goat meat:

Look at the color. The muscle of sheep is dark red, the fiber is thin and soft, and there is white fat between the muscle, the fat is hard and crisp. Goat meat color is lighter than sheep meat, there is subcutaneous fat, only in the abdomen there is more fat, its meat has a smell of mutton; second, see the shape of wool on the meat. The wool of sheep is curly, the wool of goat is hard and straight. Sheep ribs are narrow and short, goat ribs are wide and long.

Longitude: 104.06573486

Latitude: 30.65946198