A few years of sheep are the most nutritious to eat? Which lamb is the best to eat

Lamb about 1 year old, about 60 catties, the meat is fresh and tender. The ewe is good, the ewe meat, and the sex is warm. Mutton is divided into goat meat, sheep meat, and wild mutton meat.

In ancient times, mutton was called boiled meat, lamb meat, and lamb meat. Ewe meat can not only resist the wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is called winter tonic, popular with people. Because the mutton has a nasty smell of mutton, it is neglected by some people.

In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.

Three years of foals, donkeys (referring to goats), grass sprouts, chickens, wheat yellow, kill the old (we call the ram that has not been incredded to the sheep). Roughly speaking, the goats that have been raised for three years, the chickens when the grass sprouts have just come out, and the sheep that arrive after the wheat yellow in the autumn, their meat is the most delicious during this time. Therefore, I think that goat meat that has been raised for three years is the most delicious, and the lamb meat that has been frozen on ice stubble after a few days of cold is the most fragrant.

According to the old people, three-year-old ice stubble goat meat is the beauty of the world.

2-year-old sheep are the most delicious and the most nutritious.

But now the general trend is the lamb of the year, which is a strategy.

The sheep raised for two years is delicious and nutritious, and the mutton raised for two years is tender and delicious, rich in calcium and protein, and it is especially nourishing and strong after eating.

It depends on how you eat, the female goat is more delicious than the male, the meat is more delicate than the male, if the roast is still 5 months to 1 year old lamb is delicious, if the stew is still a little older.

Mutton is not too old, and the nutritional value is quite high.

However, according to your own body, you have to stop in moderation.

Mutton is a big heat, and if the physique is too hot, it should not be eaten more.

The best mutton to eat is one and a half to two years old grazing grass mutton.

If you want to say that the ** mutton is delicious, no one dares to say that it is absolutely correct, after all, one side of the water and soil raises one person, and I feel that our local goat meat is delicious.

The two-year-old lamb is not only delicious but also very nutritious, and I like to eat this kind of mutton.

In terms of mutton taste, sheep meat is better than goat meat, with high fat content, tender and smooth entrance, and low taste.

Among them, Boer goats, white goats, black goats and green goats are good breeds for goat meat.

1. Boer goats.

Boer goats are recognized as the king of meat goats in the world, mainly producing high-quality lean meat, with the characteristics of large size and more meat, Boer goats have delicate meat quality and good palatability.

2. White goats.

The slaughter rate of white goats is high, and the meat is mainly slaughtered in the first year of the year, and the meat quality is better and fatter, and the smell is lighter.

3. Black goat.

Black sheep are mainly distributed in areas below 2,500 meters above the sea, such as south of the Yangtze River in the central production area of China. The meat of black goat is high in protein, low in fat, and low in cholesterol. At the same time, the fresh black goat meat is uniform red in color, and the fat is white or light white, non-sticky, and has good elasticity.

4. Green goats.

The coat color of the green goat has two kinds of fibers, black and white, so it looks like the appearance of star blue, mostly produced in Chengwu County, southwest of Lu, the meat can be made into mutton shop, jerky, La, no mutton, etc., the oldest history is mutton soup, there is a record of sheep soup in the Jiaqing years, it is necessary to warm up in autumn and winter.

Boiled mutton three put three do not put:

Three don't put it: don't put star anise, don't enlarge green onions, and don't put cooking wine.

Three put: soak in water, add boiling water to simmer, add angelica, cumin and pepper water.

What is the nutritional value, efficacy and function of mutton?

Top three. Mutton is a food with high nutritional value, and mutton is rich in protein, fat, phosphorus, vitamin B, vitamin B, niacin, liposterol and other nutrients. Traditional Chinese medicine believes that mutton is warm and sweet, enters the spleen and kidney meridians, and has the effect of replenishing qi and blood and helping Yuan Yang.

Eating mutton often has the effects of improving immunity, correcting anemia, promoting blood circulation, warming and keeping out the cold, and helping Ziwang to help digestion.

1.Lamb is a high-quality protein food with a higher protein content than pork. It can supplement the protein required by the human body and has a good effect on improving immunity.

2.The iron content of mutton is also higher than that of pork, which has a significant impact on hematopoietic function and can improve iron deficiency anemia.

3.Mutton is higher in calories than beef, can promote blood circulation, has the effect of warming and keeping out cold, and is helpful for tuberculosis, tracheitis, emphysema, asthma, anemia, postpartum and post-illness qi and blood deficiency and all patients with deficiency and cold syndrome.

4.The content of mutton fat and cholesterol is less than that of pork, and it can also enhance the function of digestive enzymes, protect the stomach wall, and help digestion, which is very suitable for people with poor spleen and stomach function, as well as the elderly and children.

It's the kind of black goat, its meat is the most delicious, you don't believe it, you will know it if you eat it.

My sister sent a leg of mutton over, and I flipped through the recipe as usual, and saw that the cook said that boiling white radish and mutton together can remove the smell, so I went to the street to buy white radish. By the time I came back, my mother-in-law had already given the mutton to fly through the water and into the pressure cooker to cook.

Spread hands ......I can't help it, it discourages me from being ready to perform well. The leg of lamb is boiled in white, and it is not bad to cut a little bit of it every day and dip it in soy sauce. However, if you want to bring rice to your daughter, it is not very convenient to cut the mutton white, not to mention that Radish Jun should also be angry, so I decided to make a mutton pot for my daughter.

Because it doesn't start with raw mutton, let's call it a simple mutton pot. If you are raw lamb, first boil the white radish with the mutton, boil it and wash it off with cold water, and discard the radish. There are two ways to do it, one is to use a pressure cooker to crush the lamb first like me, and then do it according to the method of this **; You can also stew directly in the pot, but put more water, simmer for about an hour on low heat, and finally collect the juice.

The recipe for simple mutton pot.

Step 1

Prepare the ingredients: peel and cut the white radish, cut the green onion into white sections, slice the ginger, wash the pepper, star anise, bay leaves, and cinnamon.

Step 1

Add 1 tablespoon of oil to a pan, add rock sugar, and simmer over low heat until caramelized.

Step 1

Stir-fry the lamb and coat with caramel.

Step 1

Add green onions, ginger slices, Sichuan peppercorns, star anise, bay leaves, and cinnamon and stir-fry evenly.

Step 1

Add 1 large bowl of water to cover the lamb.

Step 1

Under the white radish cubes.

Step 1

Add cooking wine, light soy sauce, dark soy sauce and oyster sauce.

Step 1

Pour the soup into a casserole, bring to a boil over high heat, and simmer until the radish is soft or as soft as you like.

Step 1

Reduce the juice over high heat, sprinkle with chopped green onions, and then remove from the pan.

Of course the mutton is delicious.

Eating mutton often in the cold winter can nourish qi and replenish deficiency, promote blood circulation, and enhance the ability to withstand cold. Lamb can also increase digestive enzymes, protect the stomach lining, and aid digestion.

The lamb was delicious.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people.

Because mutton has an annoying smell of mutton, in fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its flavor and maintain its mutton flavor.

Mutton is the best of all red meat, even better than donkey meat and venison, but the stuffing and dumplings are a bit bad, should be stewed and eaten, or the water is fragrant, account for leek flowers to eat, roasted and eat, is afraid that the family is afraid of no conditions to cook, the most bad braised lamb, how to eat mutton is fragrant, if you are afraid of the smell (in fact, it is not unpleasant, this taste is attractive), you can braise or braised it, put some chili peppers, the taste is aggravated, such as the practice of sheep scorpions, of course, so you can't taste the deliciousness of mutton, In addition, shabu-shabu has always been the top way to eat mutton, and I am hungry. If you are used to eating beef and mutton, you will feel that pork has a fishy smell, so now you eat pork with braised meat, which has a strong taste, covering up the bloody smell of the meat itself, and the mutton is really fragrant.

It's delicious, the mutton is warm, and you can accept the mutton's mutton gas.

Generally, mutton is more delicious, there are so many characteristics of taste, chewiness, Yang, unique taste, freshness, and the taste is heavier, Yang, are in the natural state of eating grass free-range sheep, not, fed feed to grow up, Yang, meet this condition of mutton are delicious, no matter which breed he is, the current is not delicious, mainly artificial breeding, rapid growth, feed additives, caused.

Of course, mutton is delicious, and there are various ways to eat it, and the taste is very good, such as shabu mutton, um, green onion hugging mutton, etc.

If you eat mutton, it is indeed very delicious, and I eat mutton through hot pot, which is my favorite way to eat, because it contains a lot of protein.

The mutton is very delicious, I personally feel very delicious, some people don't like to eat it, I think the mutton is delicious, but the mutton is really delicious.

The mutton is delicious, the sheepskin tastes QQ bouncy, the leg of mutton tastes very chewy, and I have to go to eat the mutton dinner every winter.

I think it's delicious