What are the dangers of sheep head meat?

In daily life, mutton head is a relatively common meat, and mutton is a warm food. Regular consumption can nourish the body and warm the stomach, which is very good for the body. Although regular consumption of mutton head has certain benefits, mutton is a warm food. Long-term and excessive consumption can also cause some harm to the body and can easily lead to getting angry.

The harm of eating sheep's head

Long-term consumption of sheep's head meat will cause symptoms of body heat.

Sheep head meat recipe

Sheep head meat mixed with rice noodles

Lamb head meat mixed with rice noodles originated from the Datong area. Fen refers to the local fresh vermicelli made from potato flour, mixed with cooked shredded lamb's head. It is an indispensable cold dish on the table of Datong people during festivals and festive banquets. The locals call it "Zuo Pan".

Ingredients: 1 cooked sheep's head, 1 kg of fresh potato vermicelli, 2 carrots, 250 grams each of spinach and cucumber, 100 grams of sesame oil, and appropriate amounts of MSG, soy sauce, vinegar, pepper and salt.

Process: remove the bones from the cooked sheep's head, cut the meat into shreds, cut the carrots into shreds, wash and slice the cucumber, cut the spinach into sections, and cut the green onions into shreds; put the wok on the fire, pour in appropriate amount of clean water and bring to a boil, add the fresh vermicelli, stir up and down for about 5 minutes, soak it in clean water, remove it and place it on a plate; put the chopped spinach sections into the boiling water pot and stir up and down for about 3 minutes, remove it and soak it in cold water; put the iron pan on the fire, pour in sesame oil, heat it, add peppercorns to make peppercorn oil, and add appropriate amount of green onion shreds. Pour the pepper oil and chopped green onion into a plate, put the vermicelli, lamb head, shredded carrots, spinach segments and cucumber slices together, add appropriate amounts of MSG, salt and soy sauce to season, mix well and serve.

Tips for lamb head meat: Vinegar should be added when eating to prevent the vermicelli from becoming sticky and turning green. Features: Red and green, light and refreshing, unique flavor, you will never get tired of eating it.

Spicy Lamb Head Meat

Ingredients: 150 grams of cooked mutton head meat, 30 grams of chili oil, 7 grams of sesame oil, appropriate amounts of soy sauce, sugar, salt, and MSG, and a little chopped green onion.

Process: Cut the sheep head meat into thin slices and place on a plate. Put chopped green onion, chili oil, sesame oil, sugar, salt and MSG into a bowl, pour the sauce on the mutton head and mix well.

Features: tender meat, spicy taste.

Sheep head casserole

Ingredients: 1 sheep's head, shiitake mushrooms, rapeseed, cooking wine, ginger juice, cooked chicken fat, clear soup, scallion segments, refined salt, sugar, milk, MSG, and water starch. Process: Take a clean sheep's head (weighing about 2.5 kg), select the residual hair and debris, wash off the blood with warm water, put it into a boiling water pot, skim off the foam, cook until 70% cooked, take it out, remove the bones, take out the sheep's eyes and brain (the brain is used for other purposes), select the blood vessels and oil pancreas, and tear off the skin. Cut each sheep eye into 3 pieces, and blanch them together with the sheep head meat and sheep tongue (all torn into pieces) in boiling water for 2-3 times (add cooking wine and ginger juice each time), and drain the water. Blanch the soaked shiitake mushrooms and rapeseed hearts in boiling water separately. Put the cooked chicken oil into a soup spoon, heat it on high heat, add scallion and ginger slices, fry until golden brown, add cooking wine, pour in the clear soup made from chicken, duck and beef and boil for about 2 minutes, then remove the scallion and ginger slices. Add the cooked chicken oil and bring the soup to a boil, allowing the oil and soup to fully blend into a milky soup. Then pour it into a large casserole, add the lamb head and lamb tongue, cook for 4-5 minutes, add salt, cooking wine, ginger juice, and mushrooms, and cook for 4-5 minutes. When the meat is tender and the soup is thick, add sugar, sheep's eyes, rapeseed hearts, milk and MSG, and thicken with water starch.

Features: The soup is fresh and fragrant, white as milk, the mutton is soft and tender, fresh and delicious.

Sheep head meat with ginseng and wolfberry

Main ingredients: One sheep head (about 400 grams)

Accessories: 18g Codonopsis, 10g Lycium barbarum, 10g Tangerine peel, 24g Chinese yam, 60g Water chestnut, 30g Ham, 3 egg shells, 500g broth, 5g salt, 1g MSG

Production:

1) Wash Codonopsis pilosula and Chinese yam separately, stew until soft and slice; remove impurities from wolfberry;

2) Scorch the hair off the sheep's head skin, scrape and clean it in warm water, cut it in half, take out the sheep's brain, clean the blood, put it in a pot, add water and egg shells, cook until the sheep's head is cooked, take it out and wash it;

3) Put the sheep's head into the pot, add appropriate amount of water, put in tangerine peel, ham, water chestnuts, bring to a boil over high heat, skim off the foam, transfer to simmering heat, take out the sheep's head, remove the bones and cut into strips, slice the water chestnuts and ham, and put them into the pot;

4) Place the mutton pieces on top of the water chestnuts; wash the Codonopsis pilosula, wolfberry, and yam, and place them on top of the mutton head meat, add the original soup, cover and steam in a steamer for about 1 hour, then take out and season with salt and MSG.

Features: The head meat is fat and tender, the water chestnuts are soft and sticky, the soup is fresh and refreshing, and it has the effect of nourishing the spleen and kidneys.