What kind of meat is used for cumin lamb? What are the benefits of eating cumin lamb?

Cumin has a strong and fragrant smell, suitable for meat cooking, regulating qi and appetizing, and can dispel wind and relieve pain. It is very delicious when paired with various meats. Today we share with you cumin lamb, which has the characteristics of soft and tender texture, spicy and salty, and rich nutrition. It is best eaten in autumn and winter, and it is very enjoyable to eat!

Contents of this article

1. What kind of meat is used for cumin lamb?

2. What are the benefits of eating cumin lamb?

3. How to make cumin lamb tender

What meat to use for cumin lamb

Cumin Lamb is made from lamb hind leg meat, coriander leaves, cumin, and various seasonings. Lamb is tender, easy to digest, and high in protein. Cumin has the effects of regulating qi, stimulating appetite, and dispelling wind and relieving pain. This dish is soft and tender, spicy, salty, and rich in nutrition.

What are the benefits of eating cumin lamb?

Cumin lamb is a Xinjiang dish. Cumin has a strong and aromatic smell, suitable for meat cooking, and can regulate qi and stimulate appetite, and can dispel wind and relieve pain. Cooked with lamb, it can regulate qi and stimulate appetite, dispel wind and relieve pain, and warm qi and blood. Nutrient source hometown cuisine believes that this dish is most suitable for consumption in autumn and winter.

How to make cumin lamb tender

The method of making cumin lamb is as follows: cut the lamb into thin slices, add egg white and cooking wine, mix well and marinate for 20 minutes. Heat the wok until you can feel the heat when you put your hand on it, add a proper amount of oil, put in the lamb slices and stir quickly, stir-fry until the slices change color, then pour in soy sauce, cumin seeds, salt and sugar, mix well and stir-fry until fragrant, finally sprinkle with cumin powder and scallions before serving.

Mutton is warm in nature. Mutton can be divided into goat meat, sheep meat, and wild sheep meat. In ancient times, mutton was called mutton, mutton, and mutton. It can not only protect against wind and cold, but also nourish the body. It has therapeutic and nourishing effects on all kinds of deficiency symptoms such as general wind and cold cough, chronic tracheitis, asthma due to cold, kidney deficiency and impotence, abdominal cold pain, physical weakness and fear of cold, soreness of waist and knees, sallow complexion and thin muscles, deficiency of qi and blood, physical weakness after illness or childbirth, etc. It is most suitable for consumption in winter, so it is called a winter tonic and is very popular. Because mutton has an unpleasant smell of sheep, it is ignored by some people. In fact, if 10 grams of licorice and an appropriate amount of cooking wine and ginger are added to one kilogram of mutton and cooked together, the mutton smell can be removed while maintaining its mutton flavor.