What can be stewed with mutton so that it won’t get hot?

　　In the cold winter, a steaming bowl of mutton stew is a "warming tool" on many family tables. Mutton is warm in nature and has the effects of nourishing qi and blood, repelling cold and warming the body. It is especially suitable for people with weak constitution. Because of its warm nature, many people are prone to "heat" symptoms such as dry mouth, sore throat, acne, etc. after eating. So, what should be stewed with mutton so that it won’t get angry easily? In fact, with the right combination, you can enjoy delicious food and avoid getting burned.

What can be stewed with mutton so that it won’t get hot?

　　1. Mutton + white radish

　　White radish is cool in nature, can clear away heat, promote fluid production, digest food and resolve accumulation. Stewing it with mutton can neutralize the warm nature. When stewing, cut the white radish into hob pieces and simmer slowly for 1.5 hours with the mutton and ginger slices. This not only relieves the greasiness of the mutton, but also avoids getting angry. It is suitable for the whole family to warm up in winter.

　　2. Mutton + winter melon

　　Winter melon is cold in nature and sweet in taste. It has the effects of clearing away heat and diuresis, reducing swelling and moisturizing dryness. It can balance the warmth when paired with mutton. Blanch the mutton and simmer it with winter melon chunks, green onions, and wolfberry for 1 hour. The soup is refreshing and not heavy. You can enjoy the nourishment of the mutton and prevent dry mouth, constipation and other symptoms of internal heat.

　　3. Mutton + Adenophora and Polygonatum odoratum

　　Adenophora and Polygonatum odoratum are both Chinese medicinal materials that nourish yin and moisturize dryness. They are slightly cold in nature. Stewing them with mutton can nourish yin and reduce fire. Cut the mutton into pieces and blanch them in water, add appropriate amounts of Adenophora japonicus, Polygonatum odorifera, and red dates, and simmer over low heat for 2 hours. It is suitable for people with a warm body constitution to take a tonic in winter and relieve the heat caused by mutton.

　　4. Mutton + lotus root

　　Lotus root is cold in nature and can clear away heat, promote fluid production, cool blood and disperse blood stasis. It can neutralize fire when paired with mutton. Peel and cut the lotus root into pieces, then stew it with mutton, ginger slices and a small amount of cooking wine. The lotus root absorbs the fat from the mutton and tastes powdery and glutinous. The soup is warm and moist but not hot, and can also promote digestion.

　　5. Mutton + water chestnuts

　　Horse's hoof is cold in nature and sweet in taste. It has the functions of clearing away heat, purging fire, cooling blood and detoxifying. It is the "fire-reducing partner" of mutton. Peel the water chestnuts and stew them with mutton, corn, and carrots. It can not only increase the sweetness of the soup, but also alleviate the warm nature of the mutton and avoid getting angry. It is suitable for people who are prone to getting angry.

How to eat mutton in winter

　　1. Stewed mutton soup

　　Cut the mutton into pieces and put it in a pot under cold water. Add ginger slices and cooking wine and blanch it in water to remove the blood foam. Remove and wash it and put it in a casserole. Add enough water, green onions and peppercorns. Bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. Add salt to taste. Stewing the mutton retains its original flavor, and the soup is fresh and tender. It can lock in nutrients to the greatest extent and warm and nourish the body.

　　2. Angelica ginger mutton soup

　　Cut the mutton into pieces and blanch them in water. Put them into a casserole with 15 grams of angelica root, 30 grams of ginger, and 5 red dates. Add water to cover the ingredients. Bring to a boil over high heat, then reduce to low heat and simmer for 1.5 hours. Add salt to taste. Angelica sinensis nourishes and activates blood circulation, and ginger dispels cold and warms the body. It is suitable for those who have insufficient qi and blood and are afraid of cold in winter.

　　3. Lamb stewed with yam and wolfberry

　　Cut the mutton into pieces and fry until slightly brown, add ginger slices and sauté until fragrant, add yam cubes and wolfberry and stir-fry for a while, add enough water to bring to a boil over high heat, reduce to low heat and simmer for 1 hour, add salt and a small amount of white pepper to taste. Yam strengthens the spleen and stomach, wolfberry nourishes yin and improves eyesight. Paired with mutton, it is nourishing and balanced, and the taste is warm and easy to digest.

Things to note when eating mutton

　　1. Control the amount of food consumed

　　Mutton has high calories, so you need to take an appropriate amount of it in winter. Healthy people should eat it 1-2 times a week, 100-150 grams each time. Excessive consumption can easily lead to internal heat and indigestion.； Patients with obesity, hypertension, and hyperlipidemia need to eat less to avoid increasing the burden on the body.

　　2. Eat with caution if you have a hot constitution

　　People with a hot constitution (who often have symptoms such as dry mouth, sore throat, acne, constipation, etc.) should eat less mutton. If they eat it, they should pair it with cool ingredients (such as white radish and winter melon) and reduce hot seasonings such as ginger and pepper to avoid aggravating internal heat and causing discomfort.

　　3. Taboos in cooking and eating

　　When cooking mutton, avoid adding too many spicy and greasy seasonings, such as chili, Sichuan peppercorns, star anise, etc., to avoid aggravating the heat sensation.； Mutton should not be eaten with warm foods such as pumpkin and chestnuts, otherwise it will easily lead to internal heat. ； It is not advisable to drink strong tea immediately after eating mutton, so as not to affect protein digestion and absorption.

　　Inflammation is mostly caused by an imbalance of yin and yang in the body and excessive intake of hot foods. Mutton is a warm and tonic food. It is okay for healthy people to eat it in moderation. However, patients with yin deficiency, high blood pressure, and oral ulcers should eat it with caution or in small amounts. Stewing it with cool ingredients is a kind of conditioning wisdom of "medicine and food coming from the same source", which helps to maintain the balance of the body's internal environment. When stewing mutton, first blanch the mutton in water to remove the fishy smell and remove the blood foam, and then simmer it slowly with the ingredients. Not only will the soup be clear, but it will also reduce the greasiness, making it easier for digestion and absorption.