How does the mutton cook nutrition to maximize?

How does the mutton cook nutrition to maximize?
In our familiar menu, the method of the mutton is numerous, according to the records of ancient book, there were more than ten kinds in Yuan Dynasty; Having reached modernly, in the materials most intact " Islamic complete sheep's menu ", have recorded the methods of 280 kinds of mutton together.
If divide according to the classification, mainly steam, boil, fry, fry, be smoked, stew, cook over a slow fire, rinse, mix, bomb etc.. In so many methods, which kind is better on earth? The reporter has interviewed cook Mr. Yang of the experience of food and beverage for many years.
The mutton ginseng and astragali casserole is most common, it is the best way to eat too
Its greatest advantage can eat soup as well as. Having boiled the soup of the meat, the nutrition intensity is very high, it is a good merchantable brand which nourishes the body.
Moreover, the mutton is after stewing and making, well done and more rotten, more tender, more easy to digest. If the food that can play a complementary role when stewing in addition, on appropriate traditional Chinese medicine or nutrition, it will be greater to nourish function. If Chinese angelica mutton soup, Matrimony vine mutton soup, Radix Astragali mutton soup, mutton turnip soup, mutton bean cud soup, pig hoof mutton soup belong to this kind.
In winter, a lot of people like eating a pot of son's mutton, this is one kind of mutton ginseng and astragali casserole too. But not too impatient while eating, must guarantee that it is rotten and stewing well to stew the meat, otherwise junket acid and fusiform gemma bacillus in the raw mutton are difficult to be digested and assimilated by the intestines and stomach, will cause four limbs to be weak after the food.
The kebob is the local delicacies in Xinjiang originally, cut a big flake of thumb with the fresh mutton, string together on the iron borer, dip in the condiment, bake on the stove. The taste of roast mutton is delicious, had better select the fresh mutton for use while baking, don't be used frozenly. In this way, nutrition is run off little, and easy to digest. The similar method still bakes the whole sheep, frying the meat-roasting, roast leg of lamb of charcoal,etc..
Braise mutton can keep mutton genuine too
The method braises the most common instant boiled mutton of mutton tenderly with , the active nutrient component in the mutton can be saved well. But instant-boiled time should not be too short, otherwise can't totally kill bacterium and parasite's worm's ovum in the meat slices. It is fragrant and delicious, delicious to fry the mutton, but the nutrient component losses in the mutton are relatively great, and higher in heat content, the fried food still produced carcinogen such as benzene third Zhyuan easily, you had better eat few.
The editor recommends:What is " The artificial Auricularia " ?
The editor recommends:What does the food that can't be eaten the previous night have?
The editor recommends:Dare you try Thai ant's egg?
|