What's the best way to roast mutton?

Every winter, a pot of steaming mutton hotpot always makes people feel extra warm. In addition, there are other ways to cook mutton. Mutton is not only high in protein, but also has a stomach-warming effect, which can be helpful for people with poor stomachs. But it seems that there is no other way to cook mutton except for making hot pot or soup. So today I will introduce to you some simple ways to cook mutton.

1. Lamb stew with red dates and wolfberries

Ingredients: red dates, wolfberries, and mutton.

Preparation method: Stew red dates in soup, cut the mutton into small pieces, rinse them with water first to remove the blood and fishy smell from the meat before putting them into the pot. The soup does not need to be stewed for too long, about 1 hour is enough, so that the mutton will not taste too bland and the meat will not become rough. Red dates can protect the liver and enhance physical strength.

2. Braised Lamb

Ingredients: 750 grams of lamb, four small carrots, a can of canned tomatoes, two stalks of celery cut into sections, half an onion, and appropriate amounts of salt and sugar.

Method: Cut the lamb, carrots and onions into walnut-sized pieces. Heat the oil in a pan and stir-fry onions until fragrant, then add the lamb and stir-fry briefly, then add the tomatoes and continue stir-frying. Add a small amount of water, enough to cover the main ingredients. Add carrots, celery, salt and sugar, bring to a boil over high heat, then simmer over low heat until the sauce is thick and ready to serve.

Mutton is warm in nature and eating it often can cause internal heat. Traditional Chinese medicine emphasizes the dietary therapy method of "treating heat with cooling". Therefore, when eating mutton, it is necessary to pair it with cool and sweet vegetables, which can have the effect of cooling, detoxifying and removing heat. Cool vegetables generally include winter melon, loofah, rapeseed, spinach, cabbage, enoki mushrooms, mushrooms, lotus root, wild rice stem, bamboo shoots, and choy sum; while sweet potatoes, potatoes, and shiitake mushrooms are sweet and neutral vegetables. It is best to eat mutton with tofu, which not only supplements a variety of trace elements, but the gypsum in it can also play a role in clearing away heat and fire, eliminating restlessness and quenching thirst. When mutton and radish are made into a dish, the radish's cool nature can be fully utilized to eliminate stagnation and reduce phlegm and heat.

When cooking lamb, the role of seasoning cannot be ignored. It is best to add some unpeeled ginger, because ginger skin is spicy and cool, and has the effect of dispersing fire and heat, relieving pain and eliminating rheumatism. Eating it with mutton can also remove the mutton smell. When cooking lamb, you should use less spicy and dry seasonings such as chili, pepper, ginger, cloves, fennel, etc.; you can add some lotus seed core, which has the effect of clearing the heart and purging fire.

Many people don't like the smell of mutton. In fact, this is a volatile fatty acid contained in sheep tail fat, subcutaneous fat, sheep sebaceous gland secretions and fat in the intermuscular spaces. If you want to cover up the smell, you might as well add some cumin. It is also called "benzoin" and is native to the ancient Parthia, which is now Iran. It has a fragrant and strong smell, suitable for cooking mutton, and can regulate qi, stimulate appetite, dispel wind and relieve pain.