What to eat with lamb in autumn and winter

Nowadays, it is time to eat mutton tonic. When talking about the side dish of lamb stew, most people think of white radish first. Few people know that lamb has a great partner - black beans.

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This combination has several advantages. First, mutton and black beans are both rich in protein, but they come from different sources. They are stewed together. Animal proteins and plant proteins are complementary to amino acids and are more beneficial to proteins. Secondly, mutton contains more saturated fat and cholesterol, while phytosterols contained in black beans have the effect of inhibiting the absorption of "bad" cholesterol and lowering the "bad" cholesterol level in the blood. More unsaturated fatty acids help reduce blood fat and protect blood vessels. Thirdly, from the perspective of Chinese medicine, black beans have "Kidney, five organs, warm gastrointestinal, strong bones, blood circulation, chills, detoxification, and longevity. "The good effect, and lamb has a" kidney yang, warm blood, appetite and spleen" role, so the two with the food, kidney warming effect will be better, especially for kidney deficiency, qi and blood loss People eat.

This dish, the ratio of lamb and black beans is about 10:1, the specific approach is to wash the black beans soaked in advance for 4 to 12 hours; lamb washed and cut, if you feel the meat is not too fresh, you can first boiling water Hot, pay attention to the short hot time, remove the blood and water can be; put the meat, black beans and soaked beans into the wok or casserole with water, add the right amount of cold water, the amount of water not too much, can not have flesh; Add cooking wine, ginger, scallion and other spices that can be cooked. Seasoning should not be too much, so as not to take away the original flavour of the meat. After the seasoning is added, the fire boils, and then it changes to simmer slowly. Until the fragrant smell of the soup, the meat is soft and chewy, and the black beans are soft and rotten. When the pan is out, scoop up the oil and add seasoning such as salt and onion according to your own taste.

Need to remind everyone that if the body is afraid of heat, often loose stools and easy to get angry, should eat less of this dish. Patients with profuse cough, indigestion, arthritis, and eczema should not eat.

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