What is the best way to eat mutton to nourish the kidneys? The nutritional value of mutton

Fresh mutton is soft and tender, with a delicate taste, strong meat flavor, pure flavor, transparent and clear broth, and fat gathered on the surface of the broth, which has the unique aroma and umami taste of mutton. What is the best way to eat mutton to nourish the kidneys? How to tell whether mutton is good or not? These little life tips that everyone is particularly concerned about are sorted out and shared in detail by Encyclopedia Knowledge Network today. Please open it and enjoy it slowly!

Contents of this article

1. What is the best way to eat mutton to nourish the kidneys?

2. Nutritional value of mutton

3. How to judge the quality of mutton

What is the best way to eat mutton to nourish the kidneys?

Tofu and radish can not only supplement a variety of trace elements, but the gypsum in them can also clear away heat and relieve fire, and quench thirst. When lamb and radish are cooked together, radish can play the role of eliminating stagnation and reducing phlegm and heat.

Mutton is rich in animal protein, and black beans are rich in plant protein. The two complement each other and promote the comprehensive absorption of protein. Black beans contain more plant sterols and unsaturated fatty acids, which can reduce the body's absorption of cholesterol and saturated fatty acids in mutton, and help lower blood lipids. Black enters the kidneys, so black beans can also enhance the kidney-tonifying and body-warming effect of mutton.

Mutton nourishes blood and warms the yang, while ginger relieves pain and eliminates rheumatism. When they are combined, ginger removes the fishy smell of mutton and helps mutton to play the role of warming the yang and dispelling cold; mutton plus yam nourishes blood, strengthens the body, and promotes bowel movements, while coriander can stimulate appetite and strengthen yang.

Nutritional value of lamb

1. Mutton is rich in protein, which is higher than pork and beef.

2. Compared with pork and beef, lamb contains more calcium, iron and vitamin C.

3. Mutton has a unique smell, mainly because the fat contains carbolic acid. After removing the fat, the mutton will no longer have a smell.

How to tell the quality of mutton

(1) Look at the color

Normal mutton should be red with white in the middle. However, due to the different ages of the sheep, the depth of red also varies: the meat of adult sheep is bright red, the meat of old sheep is dark red, and the meat of lambs is light red. Generally speaking, fresh mutton has bright colors and uniform meat texture. If it is mutton rolls, fresh mutton rolls will appear pink after freezing, with uniform red, white or light yellow fat, and hard and crisp texture. If the mutton rolls are dull in color and the fat is yellow, it is likely that it has been stored for too long and is spoiled mutton.

(2) Observe fat

Normal lamb slices have fat mixed with lean meat, with distinct strands of fat distributed naturally and evenly, commonly known as "marble pattern". However, fake lamb slices usually have fat and lean meat on each side, without blending with each other, and will separate when pinched by hand. After being cooked, they will break into separate pieces of fat and lean meat.

(3) Feel the texture

Fresh mutton feels elastic, and the depression after pressing with fingers can immediately return to its original shape. The surface is slightly dry and not sticky. Stale mutton is sticky and has mucus when touched. The meat is loose and inelastic. The depression after pressing with fingers recovers slowly and cannot be completely restored to its original shape.

(4) Smell

Fresh mutton smells fresh, with a fresh smell of blood and the unique meaty and muttony smell, without other peculiar smells. If it is not fresh mutton, it will smell peculiar, even smelly, ammonia or sour.

(5) Taste

Fresh mutton tastes soft and tender, delicate in texture, strong in meat flavor, pure in flavor, transparent and clear broth, with fat gathered on the surface of the broth, and has the unique aroma and flavor of mutton. Stale mutton has a tough texture, loose and foamy texture, and lacks aroma. The broth is slightly turbid, with fat floating on the surface of the broth in small droplets.