Eating a bowl of clear-braised mutton soup in the sweltering summer may seem incredible to some, because many people have always believed that mutton is a health-preserving and tonifying food for winter, and eating mutton in summer can cause a fire. In fact, it is not the case. Eating mutton, especially tonifying mutton during the Dog Days, has a better effect of removing dampness. If you are afraid of causing a fire, you can eat a little or drink the soup, or you can add ingredients such as radish or honeysuckle that can reduce fire and clear heat to cook with the soup.

How to make mutton in summer?

As delicious, high in protein content, and nutritionally rich, beef and mutton can be eaten all year round like other animal proteins, the key being to master scientific cooking methods.

In summer, it is recommended to use the currently popular method of braising beef and mutton. This method involves washing fresh beef and mutton, putting them in boiling water, then discarding the boiling water, and pouring in fresh, clean boiling water, adding only a small amount of salt, scallions, and ginger. The beef and mutton prepared in this way are delicious, not greasy, and due to the absence of spicy and hot seasonings, they not only supplement nutrition but also allow people to enjoy delicious food without worrying about having a fire after eating.

In summer, pay attention to choosing fresh mutton when eating mutton.

How to distinguish the quality of beef and mutton in summer?

One smell: fresh meat has a normal smell, while lower-quality meat has an ammonia or sour smell.

Two touches: first, feel the elasticity; fresh meat is elastic, and the indentation from finger pressure recovers immediately, while substandard meat has poor elasticity, and the indentation takes a long time to recover or cannot recover, and deteriorated meat has no elasticity; second, feel the stickiness; fresh meat has a slightly dry or slightly moist surface, not sticky to the touch, while substandard fresh meat has a dry or sticky surface, and the newly cut surface is moist and sticky, and deteriorated meat is very sticky, with an extremely dry surface. However, some meat with severe water injection may not be sticky at all, but it can be seen that the surface is wet-looking and not firm.

Three inspections: first, check for red spots on the skin; no red spots indicate good meat, while those with red spots are bad meat; second, examine the muscle; fresh meat has a glossy appearance with even red color, while lower-quality meat has a slightly darker color; third, look at the fat; fresh meat has clean white or light yellow fat, while substandard meat lacks luster, and deteriorated meat has green fat.