The mutton has mixed the bean curd and has been eaten and does not get angry

The mutton has mixed the bean curd and has been eaten and does not get angry
Summary: While cooking the mutton, the matching function of the condiment can't be ignored either. You had better put some ginger that does not peel, because ginger skin hard and cool, have scattered fire except that hot stopping the pain function to dispel rheumatism, still can remove bad smell of having a strong smell with mutton with food. Should use few warm and hard and hot and dry flavoring agent such as hot pepper, pepper, ginger, cloves, fennel seeds while cooking the mutton; Can put some lotus nuts, it has function of emptying worries and purging intense heat.
Mutton warm-heat evil, it is apt to get angry to often eat. Chinese medicine is exquisite " Hot cold it " Food therapy method. So, it can play a cool detoxifying, reducing internal heat role to match the cool and sweet and flat vegetables while eating the mutton. The cool vegetables are generally wax gourd, sponge gourd, rape, spinach, Chinese cabbage, JINZHEN MUSHROOM (sic), mushroom, lotus root, wild rice stem, bamboo shoot, dish heart,etc.; And sweet potato, potato, mushroom,etc. are the sweet and flat vegetables. Had better match the bean curd while eating the mutton, it not merely can supplement many kinds of microelements, the gypsum among them still can play a role in clearing away heat and purging intense heat, except that irritated, antidipsetic. And mutton and turnip are made into a course, can give full play to the turnip coolly, can disappear stagnantly and reducing phlegm on hot function.
While cooking the mutton, the matching function of the condiment can't be ignored either. You had better put some ginger that does not peel, because ginger skin hard and cool, have scattered fire except that hot stopping the pain function to dispel rheumatism, still can remove bad smell of having a strong smell with mutton with food. Should use few warm and hard and hot and dry flavoring agent such as hot pepper, pepper, ginger, cloves, fennel seeds while cooking the mutton; Can put some lotus nuts, it has function of emptying worries and purging intense heat.
It is angry that what a lot of persons do not like smelling in the mutton has a strong smell. In fact, this is a kind of volatile fatty acid included in fat of sheep's tail, skin lower fat, sheep's sebaceous gland secretion and fat of the muscle interval. The flavor that if you want to conceal this kind and have a strong smell, there is no harm in putting some diligently and rightly. It also lets " Rest in peace fennel" ,Originate in anciently and rest in peace in the country, namely the present Iranian area. Its smell is fragrant and strong, the suitable mutton is cooked, can play a role in regulating the flow of vital energy and whetting the appetite, expelling the wind and stopping the pain.
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