Yunxi Matoushan Lamb [Hubei Yunxi Specialty]

What is Yunxi Matou Mountain Lamb? Authentic Hubei Yunxi specialty: Yunxi Matoushan lamb

Summary:Do you want to know what Yunxi Matoushan lamb is? This article is a detailed introduction to the special product of Yunxi, Hubei Province - Yunxi Matoushan Lamb. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yunxi Matoushan Lamb. The full text takes about 7 minutes to read, mainly including the basic introduction of Yunxi Matoushan Lamb and its nutritional value? What are the product characteristics of Yunxi Matoushan lamb? Tasting and eating methods of Yunxi Matoushan lamb

Basic Introduction to Ma Tou Shan Lamb in Yunxi

The mountains and valleys in Yunxi are undulating, and the vast forests and grassy slopes are natural pastures for Ma Tou goats.

. Yunxi people have had the habit of raising sheep for a long time, with horsehead goats as the main breed. The mountains are green, the water is rippling, driving the sheep is good for making money, "said a popular rhyme in Yunxi

1. Lamb is one of the main meat eaten by the Chinese people. Lamb is more tender than pork, and has less fat and cholesterol than pork and beef. Compared to pork, lamb has a higher protein content and a lower fat content. The content of vitamins B1, B2, B6, as well as iron, zinc, and selenium is quite abundant. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb has a higher calorie content than beef and has always been considered one of the important foods for keeping warm and nourishing in autumn and winter

2. Lamb has always been regarded as one of the important foods for winter nourishment. Eating lamb meat regularly in cold winter can nourish qi and deficiency, promote blood circulation, and enhance the ability to keep warm. Lamb can also increase digestive enzymes, protect the stomach wall, and aid digestion. Traditional Chinese medicine believes that lamb has the effects of nourishing essence and blood, benefiting deficiency and fatigue, warming the middle and strengthening the spleen, tonifying the kidneys and yang, and nourishing the liver. It has good effects on symptoms such as fatigue, weakness of the waist and knees, weak spleen and stomach, nausea due to insufficient food intake, dizziness and vision, insufficient kidney yang, deficiency of qi and blood, impotence, cold hernia, postpartum deficiency and coldness, and lack of milk. Especially suitable for elderly people, men with physical weakness, and postpartum women

3. Lamb meat can supplement deficiency, nourish blood, benefit the kidneys and replenish essence, and resist cold pathogens

Lamb is one of the main meat eaten by the Chinese people. Lamb is more tender than pork, and has less fat and cholesterol than pork and beef. Compared to pork, lamb has a higher protein content and a lower fat content. The content of vitamins B1, B2, B6, as well as iron, zinc, and selenium is quite abundant. In addition, lamb meat is tender and easy to digest and absorb. Eating more lamb can help improve the body's immunity. Lamb meat has higher calories than beef and has always been regarded as one of the important foods for keeping warm and nourishing in autumn and winter.

Tasting and eating methods of Yunxi Matou Mountain lamb

Carrot stewed lamb

Ingredients details

Main ingredients: 2000 grams of lamb, 1 radish, 2 tablespoons of sand tea sauce

Auxiliary ingredients: 2 star anise, 2 fragrant leaves, 8 pieces of sugarcane, 2 sections of cinnamon, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate

Method: 1. Cut the lamb meat into small pieces, blanch them, and wash the blood clean

2. Cut the radish into rolling blocks

3. Put all the ingredients into a pressure cooker. And add an appropriate amount of water. If you like more soup, add more. If you don't like less, add more until the sauce is harvested over high heat. This will turn it into a dry pot of lamb, which is also delicious. 4. Press it over high heat for 20 minutes