Hello, I m afraid of the cold, please tell me how to make mutton

The nutritional value of mutton is very high, the color and flavor are beautiful, and people love to eat it, but the smell of mutton has affected a lot.

Human appetite. The smell of mutton mainly comes from the volatile fatty acids in mutton, which should be removed before cooking.

or relieve, it can remove or reduce the smell of mutton. Several methods are introduced for selection.

1. Poke the white radish into a few holes, put it in cold water and cook it with the mutton, and then roll the lamb.

Remove the meat and cook it separately to remove the smell.

Second, the rice vinegar method to cut the mutton into pieces and put them in water, add some rice vinegar, and remove the mutton after boiling, and then continue.

Continued cooking can also remove the smell of mutton.

3. When cooking mutton by mung bean removal method, if a little mung bean is added, the smell of mutton can also be removed or reduced.

Fourth, when the curry is de-fated and the mutton is roasted, add an appropriate amount of curry powder, and generally put half a pack of curry with 1000 grams of mutton.

Flour is appropriate, and after being cooked thoroughly, it is curry mutton with no smell.

5. Cooking wine removal method After soaking the raw mutton in cold water several times, cut it into slices, shreds or small pieces and put it on a plate, and then.

50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and water per 500 grams of mutton.

Mix 250 grams well, wait for the mutton to fully absorb the seasoning, then take 3 egg whites and 50 grams of starch and starch and starch for later use. Later.

Cooking wine and baking soda can fully remove the smell from the lamb.

6. When cooking mutton by removing the herbs, wrap the crushed cloves, sand kernels, cardamom, perilla, etc. with gauze.

Cooking together can not only remove the carnate, but also make the mutton have a unique flavor.

7. Soak the mutton in cold water for 2-3 days, and change the water twice a day to make the mutton sarcoplasmic protein.

The leaching of ammonia can also reduce the smell of mutton.

8. When stewing mutton with orange peel, put a few dried orange peels in the pot, boil for a period of time and then remove and discard.

Then, add a few dried orange peels to continue cooking, which can also remove the smell of mutton.

9. Select a few good walnuts by the walnut removal method, break them, and put them in a pot to cook with the mutton.

It can be removed. 10. Hawthorn removal method is cooked with hawthorn and mutton, and the effect of removing the smell of mutton is very good.

Put some ginger, green onions, and cooking wine. There is also the kind of cooking wine that is included in green onion and ginger.

Pot under cold water Add pepper People all over the country know that you drink mutton soup One mutton soup posts so many posts.

Because eating mutton in winter has various warming effects.

1. Eat mutton in winter to nourish the kidneys. According to the "Compendium of Materia Medica", mutton has the effect of tonifying the middle qi and benefiting the kidney qi. It is also one of the important ingredients for folk winter tonic in the past.

2. Eat mutton in winter to enhance immunity. The nutritional value of mutton is relatively high, compared with pork, whether in terms of fat or cholesterol, it is relatively small, but there is more protein, and it is rich in vitamin B1, vitamin B2, vitamin B6 and iron, zinc, and the content of selenium is quite rich, eat more mutton, which helps the body's immunity.

3. Eat mutton in winter to replenish blood. Eating more in winter can promote blood circulation and speed up metabolism.

4. Eat mutton in winter to replenish qi. For those who have poor qi, eating more mutton can replenish qi and keep fit.

5. Eat mutton in winter to warm your stomach. Mutton is warm, and eating more in winter can play a role in warming the stomach and making the movement of the stomach more reasonable.

Introduction: Once winter arrives, many people will become cold hands and feet, and there is always a chill coming, which is not good for people's health, you can eat some excellent food for nourishment, mutton is very suitable, because his surname is mild and especially suitable for use in the cold winter, many people don't know what to do, stewed mutton is actually very simple, just need to prepare the ingredients, but also pay attention to some cooking methods, let's take a look at it.

How to make lamb stew

The first thing is to choose a very fresh lamb, and the lamb should be made of sheep, because it is cooked in this way so that it is not too small, which is not delicious. Mutton is a relatively new ingredient, if you want to cook, you must wash the mutton vigorously, and then give a little salt to marinate it, and then make stewed mutton, you must wash the mutton and put it in the pot and pour some water, so that the mutton is removed from the parts, and then do it together with the vegetables, and put in the seasoning such as ginger and green onions, so as not to remove the fishy smell of such stewed mutton, it is very delicious. In the process of stewing, be sure to pay attention to boiling over high heat, skim off the foam in the pot, wash it and then stew it slowly, add some minced salt and shallots, minced coriander, and then turn the boiled mutton soup into a broth bowl A bowl of delicious stewed mutton is ready.

Things to pay attention to in the process of making stewed lamb

There must be some precautions when making stewed mutton, first of all, in the selection of mutton, many people do not know how to choose, in fact, mutton is rich in fat, vitamins, calcium and other nutrients, and its protein content is also relatively high, so if you want to choose a good mutton to make soup, then you must choose lamb chops or lamb legs, such meat is relatively firm, and it is not easy to concave quickly, so the choice of meat is also very particular, after the selection of some steps, Be sure to boil out the snow sock oak in the fire, so that the mutton will not be fat.

All in all, the production process of stewed mutton is relatively simple, and you only need to pay attention to the selection of ingredients and the grasp of the heat.

The first letter waiter should first wash the mutton and cut it into suitable pieces, boil the water, put the mutton in, add salt, chicken essence, monosodium glutamate, ingredients, star anise, pepper, green onion, ginger, garlic, cook for about 30 minutes, then take it out, boil water from the pot and add the seasoning package of mutton, then add mutton, potatoes, carrots, and put it in the pressure cooker for 30 minutes.

First of all, we must blanch the mutton in advance and destroy it, then put it in the rock hall green onion and ginger coarse Yu Yin, garlic cooking wine to remove the fishy, iron pot to burn oil, put the mutton in and put in the seasoning, and then put in the bean paste, put in the wolfberry and put the red dates, stew and eat.

The way to make it is to blanch the mutton first, then pour water into the pot and continue to cook, put in a high stupid condiment, put Qi pants to accompany the chili, add green onions, ginger and garlic, and then cover the pot and simmer for 30 minutes.

Stewed mutton in cold weather, remember "3 put 3 don't put it", many people put the wrong seasoning, no wonder it is not delicious.

Affected by the cold wave weather, this year's "inverted spring cold" seems to come earlier, it is already the rainy season, and the temperature is still hovering around zero, which is really freezing to death.

When the weather is cold, people like to eat some hot delicacies, such as mutton soup, and the business of the mutton soup restaurant is very good these days.

Mutton is warm, it is a kind of meat that is very suitable for cold weather, it can replenish the body, resist wind and cold, and the nutritional value is also very high. The mutton soup made in the mutton soup restaurant is delicious, but it is not delicious when it is your turn to make it, the mutton is not only not fresh and tender, but also has a strong smell, and the good mutton is wasted in vain.

When stewing meat, in order to remove the fishy smell, many people think that the more seasoning, the better, but in fact, it is a misunderstanding, more seasoning will cover the fresh flavor of the meat itself, no wonder there is no restaurant to make it delicious. Especially for lamb stew, the less seasoning, the better.

Next, I will share with you the correct way to stew mutton soup, learn it quickly, and remember "3 put 3 don't put it".

Stewed mutton soup】 Prepare lamb shank, ginger, licorice, cooking wine, rice vinegar, salt.

1. To make stewed mutton, it is best to use lamb leg meat, the taste is very tender, cut it into large pieces with a knife, put it in water, add a spoonful of salt, a spoonful of cooking wine, stir evenly and soak for 1 hour. Mutton can not be stewed directly, contains a lot of blood water, so the fishy smell is relatively heavy, soak it in salt, cooking wine and water, you can soak the blood water out, the smell is much smaller, and it will not lose nutrients.

2. Prepare a pot of cold water, put in the leg of mutton, add a few slices of ginger, add 2 tablespoons of cooking wine, boil on high heat for a few minutes, boil the residual blood water, it will become blood foam, skim it with a spoon, generally cook for 5 minutes, and remove the mutton.

3. Put the blanched mutton into hot water to rinse off the blood foam on the surface, do not rinse with cold water, otherwise the mutton will turn into firewood and drain the water.

4. Cut the lamb leg into small pieces, heat the oil, pour in the mutton and stir-fry over low heat for a few minutes, and fry the fat of the mutton. Mutton has a high fat content, and it can remove some oil when stir-fried, and it will not taste greasy, and the mutton soup is also more likely to turn white, and the taste will be more fragrant.

5. After the mutton is fried until the color is yellow, pour enough boiling water into the pot, remember that it is boiling water, so that the mutton soup is thick and delicious, and the meat is also very tender, do not add cold water.

6. Add a few ginger slices, licorice, and a tablespoon of cooking wine, do not cover the lid, and cook over high heat. When cooking mutton soup, be sure not to cover the lid, so that the fishy smell can be volatilized in time and the taste is good. You only need to add 3 kinds of seasonings, that is, ginger, licorice, and cooking wine, which can easily remove the smell and maintain the original flavor of mutton.

7. The mutton will be stewed on high heat for 20 minutes, and the mutton soup will turn white, and then continue to simmer for 30 minutes on low heat, and the mutton will be stewed.

8. Add an appropriate amount of radish pieces, simmer for another 20 minutes, the radish is boiled, add an appropriate amount of salt, white pepper, stir well, and then turn off the heat and remove from the pot. Radish also has the effect of removing the smell and making the mutton soup sweet and delicious.

Many friends make stewed mutton, mountain, a large part of the reason is that there is no prior use of onions and peppercorns, it is the right thing to do, buy mutton to be clean, stir well with onions, peppercorns, cooking wine, salt, and stir for another 15 minutes, because onions and peppercorns, most of the mutton can go to the mountain, which is also a recipe for marinating lamb in hotels, so this is a small detail to remember.

<> mutton, unlike pork or beef, inherently contains an unpleasant smell of lamb. Therefore, when ordinary people stew mutton, they will habitually use various condiments to cover up the smell of mutton, but the idea is right, and the practice is wrong! Especially for stewed mutton, learn to simplify the ingredients, use fewer ingredients, and taste fresher!

The second is to master the skills of stewing mutton, the stewed mutton will taste very delicious, and the meat quality is relatively tender. Especially for stewed mutton, be sure to soak the mutton fully with water 2-3 hours in advance, and change the water twice in the middle, so that the taste of the mutton will be reduced and the taste will be more delicious.

After soaking the mutton, the mutton intermuscular protein ammonia substance can be dissolved, which can effectively reduce the smell of mutton. It is necessary to use beer skillfully, because beer is different from cooking wine, beer is more volatile, and it can take away the smell of mutton while volatilizing. The correct usage is to put the marinated lamb into a pot of cold water, pour half a bottle of beer after adding water, and then continue to cook for two minutes so that the beer volatilizes the fishy smell of the mutton, and at the same time, after the mutton is scalded, it also has the taste of wine, so this is a trick, we also have to remember.

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First of all, you can put some grapefruit peel when cooking, orange juice peel can remove the fishy smell, and you must grasp the heat when cooking, the guy simmers slowly, which is more conducive to the taste, and it should be marinated when cooking, which is more conducive to squeezing out the water, and putting in the adapted seasoning to remove the smell of the mutton can be put in some radishes to cook together.

You can boil it with water, blanch the mutton, and replace the mutton water source in time, put some green onions, ginger and garlic into the mutton, and put some condiments, pour some cooking wine, and also put some peppercorns.

When making mutton, hawthorn, carrots, and yams are added to it, so that the stewed mutton is not only delicious, but also the mutton will be particularly tender, and it can also remove the smell of mutton.

Braised mutton is actually very simple, cut the mutton into cubes, put oil in the pot, put in the green onions, ginger and garlic, put in the mutton and diced carrots and stir-fry together, put water and simmer for 20 minutes, add braised soy sauce, salt and chicken essence to taste, and serve on the plate.

500 grams of mutton, half a green onion, appropriate amount of ginger and garlic, bay leaves, star anise, Sichuan pepper, cumin, dark soy sauce, light soy sauce, coriander, cooking wine.

1. Cut the lamb into cubes, wash and drain.

2. Put a little water in the pot, add ginger slices, peppercorns and cooking wine, and blanch the mutton.

3. Heat the casserole, add green onions, ginger and garlic and stir-fry until fragrant.

4. Pour in the mutton and stir-fry for one minute, add cooking wine and stir-fry, add light soy sauce and dark soy sauce and stir-fry evenly. Add hot water to cover the lamb and bring to a boil over high heat over medium heat. Cover and simmer for about an hour, turning it several times in the middle to avoid sticking to the pan, if the soup is still a lot, you can turn on high heat to reduce the juice.

5. Finally, sprinkle the coriander out of the pot.