Lamb and Cabbage

Cabbage is a very good vegetable. There are many ways to eat it. It can be stir-fried or cooked with many kinds of meat. The cabbage tastes very good when cooked with mutton, and it can also absorb the greasiness of the mutton. This is a dish that can whet people's appetite. In winter, people can warm their bodies by eating more mutton, which is very suitable for women. Let me tell you how to cook lamb and cabbage.

1. Lamb stewed with cabbage

Ingredients: lamb, cabbage, white radish, salt, pepper, onion, and ginger.

practice:

1. Take only the leaves of the cabbage and tear them into small pieces by hand; cut the white radish into thin slices; cut the green onion into chopped green onion; and cut the ginger into shreds.

2. Cut the mutton into walnut-sized pieces.

3. Put water in the pot, blanch the mutton after the water boils, remove and set aside.

4. Add oil to the wok, sauté chopped green onion and shredded ginger, then add the lamb and stir-fry.

5. After two minutes, add the white radish slices, stir-fry for a while, and add the broth.

6. After boiling, transfer to a casserole and simmer for 30 minutes. Then add the cabbage and continue to simmer for 5 minutes. Add salt and white pepper to season and sprinkle with a little chopped green onion.

2. Tips for removing the smell of mutton

1. Adding some orange peel, almonds, red dates, etc. when roasting lamb can also eliminate the mutton smell.

2. When roasting lamb, add a small amount of mung beans to remove the mutton smell.

3. Boil the mutton in clear water, add a little garlic and thin chili (chili oil or chili powder and water into a thin paste) when eating, which can also reduce the mutton smell.

4. When roasting or boiling mutton, pour some rice vinegar into the boiling water or add a certain amount of curry powder. Cook until it boils and the mutton smell will be eliminated.

3. Nutritional value

In winter, the human body's yang energy is hidden inside, so the body is prone to cold hands and feet and poor blood circulation. According to Chinese medicine, mutton tastes sweet but not greasy, and is warm but not dry. It has the effects of nourishing the kidneys, warming the middle and removing cold, warming qi and blood, and stimulating the appetite and strengthening the spleen. Therefore, eating mutton in winter can not only resist the cold, but also nourish the body. It is really a good thing to kill two birds with one stone.

Cabbage is sweet and mild in nature. It has the effects of clearing away heat and relieving restlessness, quenching thirst and promoting diuresis, and promoting bowel movement. Eating cabbage regularly can prevent vitamin C deficiency, also known as scurvy.

Chinese cabbage can be used for stewing, stir-frying, braising, mixing, and as stuffing or side dish. In particular, cabbage contains more vitamins. Eating it with meat can not only enhance the delicious taste of the meat, but also reduce the nitrite and nitrite-like substances in the meat, and reduce the production of carcinogenic nitrosamines.