Eat Lamb in Minor Cold for Warmth and Health Minor Cold is the 23rd of the 24 solar terms, falling around the "Sanjiu" period (the coldest days of winter). It marks the beginning of the coldest time of the year. In northern China, there's a saying, "In Minor and Major Cold, even dripping water turns to ice," while in the Jiangnan region, it's "In Minor and Major Cold, the cold is enough to form ice balls." As the severe cold arrives, keeping warm and dispelling cold is essential. In terms of diet, besides ensuring adequate energy intake, it is recommended to eat some lamb and lamb liver in moderation. The *Compendium of Materia Medica* describes the effects of lamb as: "It can warm the middle and tonify deficiency, replenish the middle and boost qi, whet the appetite and strengthen the body, benefit kidney qi, nourish the gallbladder and improve eyesight, and treat deficiency, fatigue, and cold, as well as the five labors and seven injuries." From a modern nutritional perspective, lamb belongs to the meat category, rich in protein, lipids, vitamins A and B, and minerals such as iron and zinc. The protein content of lamb is around 20%, and its amino acid composition is relatively close to the human body's needs, making it highly nutritious. Lamb has a higher protein content than pork and a lower fat content. The iron in lamb is mainly in the form of heme, which has a high bioavailability. Regular consumption of lamb liver can help prevent iron-deficiency anemia. In addition to being rich in protein and lipids, lamb liver is also rich in vitamins A and B, iron, and other nutrients. Regular consumption can prevent deficiencies in micronutrients and increase resistance to disease. There are many ways to cook lamb, including stir-frying, roasting, stewing, boiling, deep-frying, and making soup. Some famous dishes include Scallion Lamb, Sesame Lamb, Clear Stewed Lamb, Braised Lamb, Stir-fried and Roasted Lamb, Hand-grabbed Lamb, Hot Pot Lamb, and Lamb Soup. When stewing lamb, you can add radish, Chinese yam, chestnuts, and walnut kernels to make the nutrition more comprehensive. When cooking lamb, seasonings like scallions and ginger are indispensable to remove the gamey smell and enhance the fresh flavor. Considering that a large number of residents in China are currently overweight or obese, it is recommended to use stewing or boiling methods to cook lamb, and to use fewer deep-frying or roasting methods. The biggest feature of lamb is that you can eat both the meat and the soup. On a cold morning, a bowl of lamb soup with a baked 'huoshao' (a type of flatbread) can both fill you up and dispel the cold. For hot pot lamb, be sure to use fresh slices of meat. The meat should be cooked through; don't eat undercooked lamb for the sake of texture. The dipping sauce contains a relatively high amount of salt, so consume it in moderation. Grilled lamb skewers are delicious and widely loved, but harmful substances to health can be produced during the grilling process, so they should not be eaten frequently or in large quantities. Crispy lamb is tasty but high in energy, so it's best to eat it in moderation. Some people love lamb brains and offal; it is recommended to eat them in moderation. Because lamb brains and offal contain relatively high amounts of cholesterol. Every 100 grams of lamb brain contains over 2400 mg of cholesterol, and 100 grams of lamb offal contains about 300 mg of cholesterol, which is 2-3 times that of lean meat. Eat Radish in Major Cold, No Doctor's Prescription Needed Major Cold is the last of the 24 solar terms. During this time, cold fronts frequently move south, making it the coldest period of the year in most parts of China. With the arrival of Major Cold, it's not only windy and cold, but also leads to a frozen landscape. According to traditional Chinese customs, especially in rural areas, the Major Cold season is the time to clean out the old and prepare the new, cure cured meats, and prepare for the New Year. So, what should we eat during Major Cold? As the saying goes, "Eat radish in winter and ginger in summer, and you won't need a doctor's prescription." Today, let's talk about radishes. In terms of shape, there are long radishes, round radishes, as well as flat round, oval, spindle-shaped, and cone-shaped radishes. Distinguished by the color of their skin, there are red, green, white, and purple radishes. Although not six-colored, they are certainly of many hues. Radishes can be cultivated all year round, so they can also be divided into winter, spring, summer, and autumn radishes according to the season. Eating radish in winter mainly refers to eating white radishes. From a nutritional analysis, white radishes are high in water, low in energy and fat, contain a certain amount of carbohydrates and dietary fiber, and also contain vitamins A, carotene, B vitamins, and vitamin C, as well as various minerals like calcium, phosphorus, and potassium. White radishes also contain many biologically active substances such as pectin, polysaccharides, and enzymes. Eating white radish raw, its inherent spiciness can stimulate the secretion of gastric juice, which not only promotes digestion but also has a good anti-inflammatory effect. There are many ways to eat radishes. You can eat them raw, or make them into soup. Simply boil radishes in water in a pot to make a soup. Or, you can add some large bones like pork ribs for better nutrition, but they should be cooked separately. Also, do not put white radishes in a pressure cooker. You can first cook the large bones in a pressure cooker until done, then add the cut raw white radishes and cook for a while. The most common way, of course, is to stir-fry them. You can stir-fry shredded radishes, or braised radish cubes; you can eat them alone or with other vegetables and meats. Besides white radishes, other radishes are also good. For example, the Xinlimei (or "beauty in the heart") radish is low in energy, rich in dietary fiber, and high in water, which helps with weight control. A salad of Xinlimei radish is not only beautiful to look at but also delicious to eat. Among the many types of radishes, the carrot is also worth mentioning. It is rich in carotene, which is converted into vitamin A in the human body. Vitamin A has many benefits for health. Carrots can be used to make dishes, such as stir-frying, boiling, or making salads; they can also be eaten raw as a fruit, which is delicious; and they can also be pickled to make pickles.
Hot Pot Lamb Ingredients 400g lamb, 300g corn, 100g mushrooms, 200g Napa cabbage, 100g crown daisy, 100g pea shoots, 100g kale, 200g lettuce, 120g glass noodles Preparation 1. Wash the lamb, slice it, and roll it into rolls. 2. Wash the corn, drain the water, and cut into sections. 3. Wash the mushrooms, remove the stems, and make a cross-shaped cut on the caps. 4. Wash the Napa cabbage, drain the water, and cut into large pieces. 5. Wash the crown daisy, pea shoots, kale, and lettuce and set aside. 6. Soak the glass noodles in warm water until soft, then cut into small pieces. 7. All ingredients can be cooked in the hot pot in any order, as you prefer. Nutritional Notes Lamb is high in protein and low in fat. It is also rich in B vitamins and minerals such as iron, zinc, and selenium. Lamb has higher energy content than beef and its meat is tender, making it an important food for nourishing and warding off cold in the autumn and winter.
This article is excerpted from "Dr. Ma's Talk on Nutrition" by Ma Guansheng, authorized by Phoenix Hanzhang Books. Reproduction is strictly prohibited.