What kind of meat is the most nutritious to eat in winter?

　　mutton

　　Sheep are pure herbivores, so mutton meat is more tender than beef and easier to digest. It is high in protein, low in fat, and contains more phospholipids. It has less fat and less cholesterol than pork and beef. It is one of the delicacies to prevent cold and warm in winter. It can achieve the dual effects of tonic and cold protection.

　　nutritional analysis

　　1. Mutton is warm in nature. Eating mutton frequently in winter can not only increase body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair gastric mucosa, help digestion of the spleen and stomach, and play an anti-aging role;

　　2. Mutton is rich in nutrients and is good for tuberculosis, tracheitis, asthma、anemia、Postpartum Deficiency of Qi and blood, cold and painful abdomen, physical weakness and fear of cold, malnutrition, soreness and weakness of waist and knees, Impotence Premature ejaculation It is of great benefit to all deficiencies and cold diseases; it has the functions of tonifying the kidneys, strengthening yang, tonifying deficiency and warming, and is suitable for men to consume regularly.

　　Relevant groups

　　Can be consumed by the general population

　　1. Suitable for those with weak body and cold stomach;

　　2. People with fever, toothache, mouth sores, coughing up yellow phlegm and other symptoms of internal heat should not eat it; people with liver disease, high blood pressure, acute enteritis or other infectious diseases should not eat it. disease It should not be consumed during periods of fever.

　　Therapeutic effect

　　Sweet in taste, hot in nature, enters the spleen, stomach, kidney, and heart meridians;

　　Warming and nourishing the spleen and stomach, used to treat nausea, body weight loss, and chills caused by deficiency of the spleen and stomach;

　　Warming and nourishing the liver and kidneys, it is used to treat soreness, weakness, coldness and pain in the waist and knees, and impotence caused by kidney yang deficiency;

　　It nourishes blood and warms menstruation, and is used for cold abdominal pain caused by postpartum blood deficiency and cold menstruation.

　　Ancient Chinese medicine believes that mutton is a good product for supporting yang, replenishing essence and blood, treating lung deficiency, and relieving strain. It is an excellent warming and strengthening agent.

　　Remark

　　How to get out the mutton mutton:

　　1. Poke a few holes in the radish and cook it with the mutton, then take out the mutton and cook again to remove the smell;

　　2. Add 5 grams of mung beans for every 1000 grams of mutton, boil for 10 minutes, then pour away the water and mung beans, and the mutton smell will be removed;

　　3. When cooking mutton, add 100 grams of cut sugar cane for every 500 grams of mutton to remove the mutton smell and increase the umami flavor;

　　4. Cut the mutton into pieces and put it into a pot of boiling water and add some rice vinegar (500 ml of water and 25 grams of vinegar for 500 mutton). After boiling, remove the mutton and cook it to remove the smell.

　　Identify sheep and goat meat: look at the color. The muscles of sheep meat are dark red, with thin meat fibers and white fat sandwiched between the soft muscles. The fat is hard and brittle. Goat meat is lighter in color than sheep meat, has subcutaneous fat, and has more fat only in the abdomen. The meat has a smell of mutton; secondly, look at the shape of the wool that has not been removed from the meat. The wool of sheep meat is curly and that of goat meat is stiff; thirdly, look at the ribs. Sheep ribs are narrow and short, goat ribs are wide and long.