The upper brain of sheep is the most tender part of the meat.

The meat is tender and smooth, and many people like to eat it. Although it is called sheep brain, this piece of meat is not on the sheep's head and has nothing to do with the sheep brain. The "upper brain" part is located behind the neck, on both sides of the spine, and in front of the ribs. Because it is close to the head, it is called the upper brain.

The upper brain meat of sheep is the most tender part of the meat. The fat is evenly mixed. The fat deposited in the meat looks like marble spots. The closer to the upper brain meat is in the middle, the better the quality and taste. It can be said that the upper brain meat of sheep is the most delicious. This part can reflect the original delicious taste of mutton . Suitable for stir-frying, stir-frying, boiling, etc., especially in hot pot and mutton-shabu-shabu. Because it has the characteristics of both fat and lean, the upper brain is one of the most popular parts.

Sheep brain is a meat part of sheep, which contains certain nutritional value. Here are some nutrients in sheep brain:

1. Protein: Sheep brain is rich in high-quality protein, which is one of the important nutrients needed by the human body. Protein plays an important role in maintaining the growth, repair and function of body tissues.

2. Fat: Sheep upper brain contains a certain amount of fat, including saturated fatty acids and unsaturated fatty acids. Fat is an important source of energy and also provides absorption of fat-soluble vitamins.

3. Minerals: Sheep brain contains a variety of minerals, such as iron, zinc, phosphorus and selenium. These minerals are important for normal physiological functions and health of the body, such as hemoglobin synthesis, bone health, and antioxidant effects.

4. Vitamins: Sheep brain is rich in a variety of vitamins, including vitamin B complex (such as vitamin B12, riboflavin and niacin), vitamin D and vitamin E, etc. These vitamins play important roles in energy metabolism, bone health, and antioxidants.

It should be noted that the fat content in sheep upper brain is relatively high, so it needs to be controlled in moderation when eating. At the same time, the cooking methods and seasonings will also affect its nutritional value. In meal matching, the appropriate amount of food should be selected according to personal needs and health conditions.

Sheep brain has a certain meat quality and flavor and is suitable for cooking a variety of delicious dishes. Here are some common cooking methods:

1. Stir-fried Lamb brains with green onions: Cut the white green onions into hob pieces, and shake them slightly after cutting. Then cut the Lamb upper brain into slices; add pepper, light soy sauce, a little dark soy sauce, cooking wine, and marinate the lamb upper brain for 15 minutes; heat the pan with cold oil and stir-fry the lamb upper brain until Dish it out when it changes color; leave a little base oil in the pot, add the green onions into the pot and stir-fry until fragrant, then add a piece of lamb brain and stir-fry over high heat, pour in a little light soy sauce and stir-fry until fragrant; before taking it out of the pot, follow the edge of the pot Add a little vinegar and stir-fry evenly before serving.

2. Steamed lamb brain with flour: Slice the lamb brain, add rice flour, salt, monosodium glutamate, ginger and scallion in a little water, put them neatly into an oiled bowl or basin, put potato or sweet potato cubes on top and steam for 40 minutes.

3. Grilled lamb brain skewers: Thread the marinated lamb brain on the skewers. Preheat your oven or grill, place the skewers on the grill, and gradually turn them over, making sure they are cooked evenly on each side. Depending on the size of the piece of meat and personal taste, the roasting time will be approximately 10-15 minutes. Remove from the grilled lamb skewers and serve as is or with sauce and vegetables.

Mutton is warm in nature and sweet in taste. It mainly enters the spleen and kidney meridians. It has the functions of nourishing the spleen and kidneys, warming the middle and dispelling cold. Because mutton is more delicate, tender, easy to digest and absorb, and it also has the effect of tonifying the kidneys and aphrodisiacs, such as those who are intolerant of cold and have sore waist muscles, etc. Especially in winter, some people feel that their hands and feet are cold, so mutton is more suitable because Although mutton is relatively warm, it is not easy to get angry.

These are some common ways to cook lamb brains, which can be innovative and varied depending on personal taste and recipe. Before cooking, make sure the lamb brains are clean and cooked according to food safety guidelines.