羊肉的食用方法(国外英文资料).docVIP

羊肉的食用方法(国外英文资料) Radish mutton soup Turnip and mutton soup Ingredients: 500 grams of lamb, 500g radish, 3 grams of licorice, 5 slices of ginger Method: 1, the lamb, the turnip to the skin, the clean cut, the net clean, the ginger scrape off the skin, the back of the knife crushed. Put the spare materials in the clay pot, add water to the pot, boil the fire, then switch to the clay pot for 3 hours for the use of seasoning. Features: invigorating stomach and healthy kidney. It is used for the deficiency of the body after the disease, the pain of the waist, the loss of appetite, the impotence of the kidney, and the weakness of the lumbar knee. Braised mutton Ingredients: mutton, water chestnut, radish, angelica, bamboo, garlic, seafood sauce, oyster sauce. Practice: Cut the lamb into pieces and blanch the meat in hot water for a little longer, about 25 minutes. Heat up the heat and add the garlic, then add the lamb to the saute, then add the seafood sauce, oyster sauce, and burst. Put the water chestnuts, radishes, and other ingredients into the clay pot. Add the water to the boil. Remind: this dish is taller to mutton, because only tender lamb can be smothered more and more. As for the fire, you can poke it with your chopsticks, and you can poke it in when the lamb is on the table. The lamb is best served in clay pot to keep warm. Of course, if your home has a ready-made alcohol stove or a small electric stove, its best to keep it warm. The nutritional characteristics of lamb: Compared with other meats, lamb has the following characteristics: Lamb protein is high in protein and low in fat. Its protein content is lower than beef, higher than pork, higher than beef and less fat. Mutton must contain more amino acid than beef and pork. The mutton is rich in vitamins and minerals such as calcium, phosphorus and iron, and copper and zinc are significantly higher than other meat. The amount of cholesterol in lamb is lower than in other meats. For example, 100 grams of lean m