做羊肉的时候,调料的搭配作用也不可忽视、最好放点不去皮的生姜,因为姜皮辛凉,有散火除热、止痛祛风湿的作用,还能去掉膻味。寒风起,羊肉肥,冬季进补,羊肉是首选,又到了该吃羊肉的时节,如今,人们对羊肉的常用做法,不外乎爆、烤、涮、炖几种。每种做法都各有其风味和特点,蕴含的营养成分也不尽相同。 When making mutton, seasoning with the role can not be ignored, it is best to put some peeled ginger, because the ginger skin is cool, there are scattered fire heat, analgesic rheumatism, but also remove the smell of smell. Cold wind, mutton fat, winter tonic, lamb is preferred, but also to eat the lamb season, nowadays, people commonly used method of lamb, nothing more than burst, roasted, rinse, stew several. Each approach has its own flavor and characteristics, contains nutrients are not the same.