Can you put ginger in mutton, and why don t you put ginger in mutton?

Hello! Many people have heard the saying "fish does not garlic, sheep does not ginger", which means that whether it is stewed soup or stir-fried mutton, it is best not to put ginger, because mutton itself is a very nourishing food, mild, with the effect of dispelling cold and warming, and ginger belongs to a hot and dry seasoning, if you add ginger when cooking mutton, it is easier to eat in this way. Therefore, there is a saying that ginger is not released when making mutton.

The common practice of mutton is stewed mutton soup, or fried mutton with green onions, roast mutton, etc., no matter which method is very popular, this kind of meat contains a variety of vitamins and rich in iron, zinc, selenium and other nutrients, which has many benefits to the human body, and the fat content in mutton is less, cholesterol.

It is very low, and it is very suitable for both the elderly and children.

When cooking mutton, in order to remove its smell, many people like to add a variety of seasonings, but cut to retain the original freshness and nutrition of mutton, it is recommended that you should pay attention to the following seasonings when stewing mutton, otherwise it will seriously affect the taste and nutrition of mutton.

1. Star anise, whether it is beef stew or pork, many friends like to add star anise to stew together when cooking, star anise is a fragrant seasoning, adding star anise when stewing meat can increase the aroma of meat, so that the food taste becomes richer, and the taste will be better, but it should be noted that when stewing mutton, do not add star anise, because the addition of star anise will completely stimulate the fishy smell of mutton, making the smell of mutton stronger and becoming very unpalatable.

2. When vinegar is stewed meat, I have heard the saying that adding a little vinegar will stew faster, but it should be noted that when making mutton, do not put vinegar, mutton should not be eaten with vinegar, because mutton has a nourishing effect, and sour vinegar has an astringent effect, which is not conducive to the growth of yang energy in the body.

Mutton cooking is very simple, as long as you put some green onions to do a simple fishy treatment, and then add an appropriate amount of salt before cooking, to retain the deliciousness of the mutton itself, when grilling, you can add some cumin powder in an appropriate amount.

Adds flavor to the lamb and makes it more delicious to eat.

Mutton can be put ginger, because mutton is warm and warm, ginger drives away cold and keeps warm, and the two can be eaten together to treat abdominal pain and stomach cold. Therefore, lamb should be eaten with ginger. When cooking mutton, it is best to put some fresh ginger without peeling, because the ginger skin is spicy and cool, has the effect of dispersing heat, relieving pain, and dispelling rheumatism, and eating it with mutton can also reduce the smell.

No, you can put ginger, and the method is as follows:

Materials. Ingredients; 50 grams of angelica, 200 grams of mutton, a piece of ginger.

Accessories; Salt to taste.

To prepare angelica ginger mutton soup.

1. Put mutton, water, ginger slices and cooking wine in the casserole.

Appropriate amount, bring to a boil and remove.

2. Clean the mutton with warm water and prepare the ginger.

Slice and wash angelica.

3. Put an appropriate amount of boiling water in the casserole and add the cleaned mutton. Bring to a boil.

4. Add ginger slices. Bring to a boil.

5. Finally, add an appropriate amount of angelica and cook over medium-low heat for about 90 minutes. Add an appropriate amount of salt to taste before cooking.

6. Eat meat and drink soup, each of which is very delicious.

7. Angelica ginger mutton soup finished picture.

When boiling mutton, putting ginger slices is a bad experience, generally speaking, cooking mutton needs to put some ingredients to remove the smell and remove the smell to help the mutton more delicious. Cooking mutton must be under the guidance of a professional chef and then steamed, it is important to choose the origin of mutton, it must be Inner Mongolia, Inner Mongolia mutton is the best.

Some people do say that, but I usually put ginger slices when I cook lamb, and I think it removes the smell.