Winter nourishing "the first meat"! To dispel cold and replenish qi, eating now is the most nourishing~ - mental clarity and time management tips

The cold wind was gradually rising, and in a blink of an eye, it was the most suitable time of the year to eat lamb. Lamb has always been an important ingredient for winter nourishment

The cold wind was gradually rising, and in a blink of an eye, it was the most suitable time of the year to eat lamb. Lamb has always been an important ingredient for winter nourishment. What are the benefits of lamb? How to choose lamb?

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Winter nourishing "first meat": lamb

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According to the Compendium of Materia Medica, lamb hasTonifying qi in the middle and tonifying kidney qiThe role of. It is also one of the important ingredients for folk winter nutrition throughout history.

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In winter, many people may experience cold hands and feet, and poor circulation of qi and blood. At this time, eating more lamb appropriately can replenish qi and blood,Helps promote blood circulation and accelerate metabolism.

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Traditional Chinese medicine believes that eating more lamb in a timely manner can also helpDispelling dampness, avoiding cold, warming the heart and stomachThe role of. Modern research has found that consuming lamb in a timely manner can increase digestive enzymes, protect the stomach wall, and aid digestion.

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Lamb is rich in easily digestible proteins, vitamins, and trace elements such as iron, zinc, and selenium, which can help improve the ability to resist diseases. Suitable for people with deficiency of qi and blood after illness and postpartum.

Eating mutton properly in winter has many advantages, but how to choose mutton is also crucial. Do Rice and vegetable roll know which part of mutton is suitable for soup and which part is suitable for frying?

Lamb, selecting the right part is crucial

Choosing the right part is the first step in order to supplement properly.

Lamb has more than ten types of parts, including neck meat, front tendons, inner and outer ribs, front and back legs, and abdominal ribs. The fat content, taste characteristics, and suitable eating methods of different parts vary. Among them,Sheep brisket, abdominal ribsEquipositionContains a lot of oilFrom the perspective of traditional Chinese medicine, oil belongs to damp heat,Eating too much can damage yinTherefore, these several partsNot suitable for autumn and winter nourishment.

Compared to others,Upper brain meat, inner loin meat, outer loin meat,,.

• Upper brain fleshLocated at the back of the neck and the upper front of the ribs, the meat is tender and fresh, with evenly mixed fat,Has obvious marble patterns and is easy to slice,.

• long filletLocated on the inner side of the spine, it is the two freshest and most tender lean meats on a sheep,High protein content and low fat content,,.

• External tenderloinLocated on the outer side of the spine, in a flat and elongated shape, commonly known asShoulder pole meat.,,,,.

Lamb, fresh meat quality is important

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A touch of texture

Gently touch the surface of the lamb with your fingers,Fresh lamb feels a bit sticky and sticky to the touch,.

Secondary Color

Fresh lamb should be presentedBright red,Bright colors,.

aboutFrozen lamb slices,Color bright red.,,.Frozen lamb slices,White and delicate fat indicates freshness,,.

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