July, midsummer has arrived. The scorching sun bakes the earth, temperatures rise steadily, and the daytime heat is unbearable. During this season, the human body easily sweats, expends a lot of energy, and with the prevalence of air conditioning, many people may experience internal dampness accumulation and spleen weakness. Therefore, we need to pay extra attention to our diet, replenishing energy while ensuring it is light and nourishing.
proverb says, “In July, eating meat does not require a prescription.” Here, “meat” refers to lamb. Lamb is warm and hot, can help the body resist cold, especially suitable for people with spleen cold and fear of cold. At the same time, lamb is rich in protein, fat, vitamins, and minerals, with the effects of tonifying qi and blood, strengthening tendons and bones, and warming and nourishing the kidney Yang, very suitable for consumption in summer to enhance the physique, remove dampness, nourish the spleen, and boost immunity.
Recipe 1: Cumin Lamb
Ingredients: 500g lamb, 1 onion, 1 green pepper, 10g cumin, some chili powder, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, salt, vegetable oil, 1 piece of ginger, 4 cloves of garlic.
Method:
1. Preparation: Wash the lamb and cut it into small pieces; julienne the onion and green pepper; mince the ginger and garlic.
2. Marinate the lamb: Add light soy sauce, dark soy sauce, salt, cumin, and chili powder to the lamb, mix well, and marinate for 30 minutes.
3. Stir-fry the lamb: Heat vegetable oil in a pan, sauté the minced ginger and garlic until fragrant, add the marinated lamb and stir-fry until it changes color, then add the onion and green pepper, continue to stir-fry evenly, season with salt and cumin according to taste, and stir-fry until cooked.
Cumin lamb is a flavorful home-cooked dish. The tenderness of the lamb complements the unique aroma of cumin, combined with the fragrance of onions and green peppers, making the dish rich in texture and distinct in taste. Cumin helps remove the gaminess, promotes digestion, and is very suitable for summer consumption.
Recipe 2: Lamb Head Meat and White Radish Soup
Ingredients: 500g lamb head meat, 1 white radish, wolfberries, 5 slices of ginger, 2 tablespoons cooking wine, salt, pepper, water.
Steps:
1. Preparation: Wash the lamb head meat and cut it into pieces; peel and cut the white radish; bring water to a boil in a pot, add ginger slices and cooking wine, blanch the lamb head meat to remove impurities, then remove and set aside.
2. Simmer the soup: Put the blanched lamb head meat in a soup pot, add enough water, add ginger slices, bring to a boil over high heat, then simmer over low heat for 1 hour.
3. Add the white radish: Add the chopped white radish to the soup pot, continue cooking for 30 minutes, then add wolfberries, simmer for 10 minutes, season with salt and pepper to taste, and serve.
Lamb head meat and white radish soup is a nourishing home-cooked soup. The soft and tender lamb head meat combined with the sweet white radish creates a delicious and light soup. White radish aids in digestion, clears heat, and when stewed with lamb head meat, can better enhance its nutritional benefits. This soup is suitable for the whole family, especially for those with weak constitution and digestive issues.
Eating lamb in July not only replenishes energy but also has the effects of protecting yang, invigorating the spleen, and dispelling dampness. Both cumin lamb and lamb head meat with white radish soup are not only simple to make but also delicious, nutritious dishes that are ideal for summer health maintenance. Through proper dietary adjustments, we can stay healthy and full of vitality during the hot summer days.
