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A treasure trove of taste and health
By Wing Tan |
February 28, 2009, Saturday
|
Print Edition
Print Edition
GOAT meat is high in protein and lower in unhealthy, saturated fat than many other meats. In Chinese traditional medicine, the goat is an animal whose every organ is regarded as a treasure and can be made into medicine.
It benefits the heart, the spleen (the entire digestive system) and kidneys, fights fatigue and weakness, and brings warmth.
Eating goat's eyes can improve eyesight and goat's tongue can nourish the lungs and cleanse the liver.
Goat meat can also improve strength in the torso and knees and ease stomach aches from indigestion.
Goat is given to women after childbirth to give them strength and to fight weakness in their legs and coldness in their hands.
Goats' milk can fight fatigue and quench thirst, while goats' blood can stop bleeding and dispel hematoma and some hemorrhagic diseases.
Goats' liver can brighten eyes, improve eyesight and cure nyctalopia and blood debility. Goats' testicles can strengthen the kidneys and give men more energy.
There are many ways to enjoy goat meat, and here are some recipes.
Braised Goat Meat
Cube the meat and combine with vegetables such as onions and root vegetables, or add in tomatoes. You can use red wine and quality vegetable stock to make great casseroles and stews. Many herbs go well with goat, and thyme, bay leaves, peppercorns and basil bring out the flavor.
Sliced goat
Stew the meat in a bamboo steamer with green onions, sliced ginger, rice wine, white radishes and salt, until the meat is tender. Eat it cold. Serve with sweet-flavored sauce, or salt. This is a traditional Shanghai appetizer.
Roasted goat
Put the goat meat into a roasting dish with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on the lowest heat. Cook for five hours. Add potatoes half an hour before serving.
It benefits the heart, the spleen (the entire digestive system) and kidneys, fights fatigue and weakness, and brings warmth.
Eating goat's eyes can improve eyesight and goat's tongue can nourish the lungs and cleanse the liver.
Goat meat can also improve strength in the torso and knees and ease stomach aches from indigestion.
Goat is given to women after childbirth to give them strength and to fight weakness in their legs and coldness in their hands.
Goats' milk can fight fatigue and quench thirst, while goats' blood can stop bleeding and dispel hematoma and some hemorrhagic diseases.
Goats' liver can brighten eyes, improve eyesight and cure nyctalopia and blood debility. Goats' testicles can strengthen the kidneys and give men more energy.
There are many ways to enjoy goat meat, and here are some recipes.
Braised Goat Meat
Cube the meat and combine with vegetables such as onions and root vegetables, or add in tomatoes. You can use red wine and quality vegetable stock to make great casseroles and stews. Many herbs go well with goat, and thyme, bay leaves, peppercorns and basil bring out the flavor.
Sliced goat
Stew the meat in a bamboo steamer with green onions, sliced ginger, rice wine, white radishes and salt, until the meat is tender. Eat it cold. Serve with sweet-flavored sauce, or salt. This is a traditional Shanghai appetizer.
Roasted goat
Put the goat meat into a roasting dish with water. Sprinkle well with salt, pepper and Worcestershire sauce. Add chopped onion and garlic. Put on the lowest heat. Cook for five hours. Add potatoes half an hour before serving.
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