Xian Hotels and Restaurant Association executive director, "with the Shengxiang" Fan Zhuang Ma Yuehua, general manager, said that people eat mutton Paomo, and not just eat one flavor, but also the taste of a culture. Legend of beef and mutton Paomo in the 11th century BC, the ancient "cattle and sheep soup," based on the evolved, have elapsed since the 2000 years of history.
Lamb Paomo best suited to the cold season of consumption, Xi Wang Yiyong Nutrition Society, said the Secretary-General, in Xi'an Medical College lecture, his first lesson the students talk about mutton Jiugei Paomo. Winter cold and dry, weak stomach people who eat meat can be warm in nature Yangwei spleen, but also Qiangshen. Mutton Paomo in broth from the clove, cinnamon, grass fruit, fennel and other traditional Chinese medicine brewed, but also play a role in temperature compensation.
From the nutritional point of view, the human body needs about 30% of daily fat and rich in protein, a bowl of mutton Paomo just able to meet these conditions. Different from other Meat, mutton contains carnitine, can promote fat metabolism, increased utilization is not easy to gain weight, give more energy.
Although the lamb Paomo good, but do not recommend Wang Yiyong eat, he suggested that every Wednesday around Dayton is most suitable for a certain time to eat fiber-rich plant coupled with celery, spinach and other vegetables.
Ma Yuehua said, mutton Paomo pay attention to an "encroachment" and can not welling up, a stir and heat to vent the aroma, preferably close to the Wanbian little stuttering, eat the last one, or fragrant hot again. Breaking bun first break with both hands, after tearing, then pinch and put it into mutton soup, and so on steamed hot, and combined with garlic, chili sauce, coriander, began to eat, and finally closed slag Shiver bowl, then you are an authentic The gourmet of the.
Posts
No comments:
Post a Comment