How to make mutton delicious, no smell,

The braised mutton is very delicious, fragrant and not fishy and delicious.

Lamb (1 pound), carrot (1 piece), shallots (more than 10 pieces), white rotch (1 2 pieces), dark soy sauce (1-1 2 tablespoons), salt (1 2 teaspoons), sugar (1 teaspoon), pepper (a little), water (to taste).

Method: 1> Wash the mutton with water, put in the white radish pieces and cook together, until the mutton is 5 mature, take out the white radish and discard.

2> Peel and cut the carrots into cubes, peel the shallots and keep them in their original pieces.

3> Heat 1 tablespoon of oil, stir-fry the shallots and lamb until fragrant, add the seasonings and water, bring to a boil, and then switch to medium heat.

4> Add the carrot pieces and simmer until rotten, and the juice can be thickened before serving.

3》Braised mutton.

Features: Soft and delicious.

Ingredients: 250 grams of cooked lamb kidney nest meat, 15 grams of Shuifa fungus, 15 grams of Shuifa magnolia slices, 15 grams of Shuifa daylily, 15 grams of shredded green onions, 5 grams of shredded ginger, 25 grams of gouache.

Ingredients: 5 grams of salt water, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of cooking wine, 750 grams of peanut oil (about 50 grams), 250 grams of soup.

Method: 1. Cut the mutton into elephant eye pieces, put it into the paste made of flour and soy sauce, and mix well.

2. Put the pot on the fire, when it is hot, put the mutton into the piece by piece, fry it until it is persimmon yellow, and remove the decant.

3. Leave a little oil in the pot, put it on the fire, fry it with ginger shreds, and then burn the mutton, ingredients, ingredients and soup, and wait for the juice to be thick and the meat is rotten, and it is ready to go.

Method 1: Put some carrots when roasting mutton, and add some green onions, ginger, wine and other ingredients to cook together. Mutton and carrots are burned together, which can not only remove the smell, but also make up for the lack of carotene and vitamins in mutton.

Method 2: When roasting mutton, put some orange peel, almonds, red dates, etc., which can also eliminate the smell.

Method 3: When roasting mutton, put a small amount of mung beans to remove the smell.

Drill holes in a radish and cook it with the lamb in a pot, or put a few mung beans in the pot to remove the smell.

Boil the mutton in water, and add a little garlic and thin chili pepper (chili oil or chili noodles and water to form a thin paste) when eating, and the smell can also be reduced.

When boiling and boiling mutton, pour some rice vinegar or add a certain amount of curry powder to the pot of boiling water, and boil until the pot is boiling, and the gas can be eliminated. Fried lamb.

When the mutton is fried until it is half-cooked, add rice vinegar to dry, then add green onions, ginger, soy sauce, sugar, cooking wine and other seasonings, and add green garlic or garlic paste when the pot is in the pot to remove the smell of mutton.

After the oil is hot, first use ginger and minced garlic to boil in the pot, then pour in the mutton and stir-fry until it is half-cooked, enlarge the green onion, soy sauce, vinegar, cooking wine, etc. and stir-fry a few times, and add a little sesame oil when the pot is raised. The mutton that comes out of this way not only has no smell, but also tastes delicious.

1. The radish removal method pokes the white radish into a few holes, puts it in cold water and boils it with the mutton, takes out the mutton after it boils, and then cooks it separately to remove the smell. 2. Rice vinegar method Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue cooking, which can also remove the smell of mutton.

Here are the results:

1. Add vinegar, wash the mutton and cut it into small pieces, put it in boiling water, and then add vinegar. The ratio of vinegar to mutton is, 500 grams of mutton, 500 grams of water, and 25 grams of vinegar. After the water is boiled, blood will float on the surface of the water, and the mutton will be removed and the smell of mutton will be gone.

The radish is to remove the smell of mutton, as well as orange peel and hawthorn, and you can put a little bit when you make it.

Put a little vinegar as you make it, but not too much. If it's stewed, just put two mountain reds! Don't you take a chance!

Ingredients: Lamb.

White radish wolfberry.

Green onion ginger liquor.

Pepper and salt.

The preparation of lamb stewed with white radish.

Cut the lamb into cubes, peel and cut the radish into cubes, and slice the ginger.

Put water in the pot, put the mutton in a pot under cold water, wait for the water to boil, wait for the blood foam to be removed, remove and rinse for later use.

Make boiling water in a pot, put blanched mutton pieces, green onions, ginger, bring to a boil over high heat, cook in white wine, change to medium heat, cover and simmer for 1 hour.

Open the lid of the pot and put in the blanched white radish, blanch the white radish and add a little vinegar to remove the odor, change the heat to high and cook for 30 minutes, add salt and pepper to taste, see the white radish become soft and transparent, you can get out of the pot, put it in a stone pot heated in advance, sprinkle wolfberry, coriander leaves to keep warm and eat.

Material. 6 7 taels of mutton, cornstarch, cooking wine, white pepper, cumin powder, salt, paprika.

Method. 1. Cut the mutton into pieces, not too small, the size of your thumb.

2. Add corn starch, cooking wine, white pepper, cumin powder, and salt to marinate for 20 minutes (you can put enough salt, so that you don't need to put salt later).

3. Heat the pot and put about 2 tablespoons of oil (the amount of oil depends on the fat and leanness of the mutton, if it is fat, put less because there will be a lot of oil in the process of frying).

4. Add the mutton and stir-fry for two minutes until the mutton changes color.

5. Add an appropriate amount of chili powder and cumin grains and continue to fry for about 1 minute, then remove from the pot.

【Lamb stew with carrots】

The best way to do mutton is to stew, you can eat meat and drink soup, plus the sweet taste of carrots, you can eat a mouthful of fragrant, even if the weather is cold, it is warm.

Ingredients: lamb, carrots, green onion and ginger, Sichuan pepper, angelica.

1. Wash the carrots and cut them into hob pieces, cut the lamb into large pieces, tie the shallots into knots, and slice the ginger.

2. Put the lamb pieces in a pot of cold water, skim off the blood after the pot boils, and turn to medium-low heat.

3. Add carrot pieces, put in shallots, ginger slices, pepper and angelica into the spice bag and put them into the pot together, without covering the pot, simmer over medium-low heat for an hour and a half.

4. After the mutton is stewed until soft, add an appropriate amount of salt, stir well, and the umami-filled carrot stewed mutton is ready.

Good mutton must have a smell, the way to remove the smell is to first cook it with star anise, cinnamon, aftertaste, bay leaves, etc., and then eat it noisily, when noisy, put some chili pepper, pepper, Hu Xiang powder, ginger, green onions, etc., so that the mutton will have no smell. If it is roasted mutton, just add some cumin powder, five-spice powder, chili powder, Sichuan pepper powder, pepper powder and salt to reduce a lot of fishy smell.

You can add some flavor removers, such as star anise, chili peppers, cooking wine and other accessories, which will help a lot to remove the taste

The mutton is so delicious and tasteless.

Let's prepare it, the food, the ingredients needed, mutton, Hangzhou pepper, millet, pepper gourd, garlic cloves, pepper, rice wine, light soy sauce, starch, salt, white sesame seeds, green onions. These are what we need to use, so we should prepare well, if there is no rice wine, it can only be replaced by cooking wine, or low-alcohol liquor.

Lamb cubes. First of all, we wash the mutton with water, then use kitchen paper to absorb all the moisture on the meat, and then cut it into lamb cubes. You can cut it a little bigger, because it may become smaller after that.

Come to our house, put the lamb cubes, put them in a bowl, add cooking wine, light soy sauce, salt, pepper, starch, and stir them well, then marinate for 30 minutes.

Lamb cubes. In the process of swallowing, we will prepare, the rest, the ingredients can be cleaned by hand, and then, cut into sections, put aside for later use, cut the Hangzhou pepper millet pepper into small pieces, put aside for later use, then, ginger and garlic slices, put aside for later use, cut the green onion into rings, put aside for later use. These preparations are complete, and the meat is almost ready.

We put an appropriate amount of cooking oil in the pot, wait for the oil to burn to 70% hot, put the marinated mutton rolls in the pot, and remove the oil after about 30 seconds. Leave oil in the pot, pour in an appropriate amount of oil, stir-fry fragrant, cut well, millet, electric Hangzhou pepper, asparagus stir-fry until broken, and then put the oiled mutton filling into the pot, stir-fry, and finally sprinkle white sesame seeds before the pot, after the fragrance is fried, everyone can turn off the heat and get out of the pot.

Sesame lamb cubes.

I think the process of making white sesame lamb cubes is very simple, but its aroma will capture your sense of smell, and when you taste it, its taste can be transmitted to your sense of taste.

How do you keep lamb from being fat?

1. Mutton must be made of sheep rather than goat.

2. Whether stir-fried or stewed, add chili pepper or Pixian bean paste.

3. Make the stuffing and use pepper water to open the filling.

4. When stewing, put orange peel and hawthorn.

5. Paired with white radish and carrot, it can also reduce the smell of mutton.

The above methods should be selected according to what you want to do with the lamb, and you can also mix and match.

Lamb chops stewed with carrots.

Ingredients: 500 grams of lamb chops, 250 grams of carrots.

Green onions, ginger, cooking wine, orange peel, coriander, chicken essence salt.

Method: 1. Wash the lamb chops, cut them into about 4 cm pieces, blanch them in boiling water, skim off the blood foam, remove them, and then rinse the foam with boiling water.

2. Wash the carrots, cut the hob pieces, and set aside;

3. Cut the green onion into sections and slice the ginger;

4. Wash and cut the coriander;

5. Put water in the casserole, bring to a boil, and put in the lamb chops, green onions, ginger slices, orange peel, and cooking wine;

6. After the fire boils, change to low heat and simmer for 40 minutes;

7. After the mutton is cooked, put in carrots and salt and stew;

8. Simmer for another 10 minutes, put the chopped coriander segments, chicken essence, remove the green onion, ginger and orange peel.

The stewed mutton with green onions, ginger, licorice, tangerine peel, and white pepper is delicious and has no smell.

1. Green onion and ginger

Green onion and ginger are the most commonly used seasoning to remove fish, and the taste is light. At the same time, the green onion and ginger will not affect the original taste of the mutton, and the meat and soup after stewing are original and very delicious.

2. Licorice

A good way to remove the mutton is to use licorice and green onion and ginger together, which can remove the smell of mutton and maintain the special flavor of the mutton.

3. Tangerine peel

Tangerine peel has a faint fragrance, which is a good helper to remove the fat, so that the mutton is relatively light and refreshing, fragrant but not greasy. To relieve greasyness, use a year's tangerine peel to balance the slag.

4. White pepper

Pepper is also a good spice to remove the fish, divided into 2 kinds of black pepper and white pepper, eat stewed lamb in winter, be sure to add some white pepper, you can use white pepper powder.

Mutton is rich in nutrients and is a good nourishing product for winter cold, but because mutton has a fishy smell, many people do not like to eat it. Only put a good pick, cleaning and cooking three.

A pass, you can get rid of the smell of mutton.

To control the selection is to choose fresh meat with light red color and elasticity to the touch; Then it is to wash the good cleaning, wash the fine hair and impurities on the surface of the mutton with warm water, cut it into small pieces and blanch it, remove the blood foam, and then rinse it clean; Cooking is more important, the cooking methods taken to remove the fat are to add peppercorns, put some cooking wine and vinegar, and radish or tea to boil, etc., the following is a few cooking methods that can remove the smell of mutton:

Braised 1000 grams of lamb leg meat, chopped into small squares, blanched, after removing blood foam, rinsed with water; Pour oil into the pot and heat it, put Sichuan pepper, dried pepper, star anise, cinnamon, tangerine peel, ginger pieces, green onion knots, fry the fragrance, add mutton, cook cooking wine and fry for a while, then add bean paste, water, salt, monosodium glutamate, soy sauce, sugar, aged vinegar and a few perforated carrots, boil over high heat, simmer over low heat; After the mutton is burned, remove the ginger pieces, green onion knots, and carrots to eat. After stewing, the mutton is crispy and deboned, salty, fresh and slightly spicy, and fragrant.

In addition, when stewing mutton, wrap a little tea with gauze, cook it with mutton, and remove the tea bag after cooking, which can remove the smell; When roasting mutton, put orange peel can not only remove the smell, but also increase the orange flavor; Roast mutton with a few shelled walnuts or hawthorn, which can not only remove the smell, but also make the mutton cook faster; Boil the mutton in water, add a little garlic and thin chili pepper (chili oil or chili noodles and water stirred into a thin paste) when eating, and the gas can also be reduced; Wash and cut the mutton, put it in a pot of boiling water, and then boil it to the pot according to the ratio of kilograms of mutton to kilograms of water and two meters of vinegar, take out the mutton, and the gas can be relieved; When roasting and boiling mutton, put half a bag or 1 3 packets of curry powder into a kilogram of mutton, which can also remove gas.

Stir-fry 250 grams of net mutton, cut it into willow leaves, and starch it with salt, eggs, monosodium glutamate, and corn starch; Cut the green onions into horseshoe shapes; Fill the bottom oil in the pot, wait for the oil to be hot, and put the mutton in the pot; Stir-fry the lamb until it is half-cooked, add rice vinegar and roast dry. The amount of vinegar is about one thousandth of that of meat; Then add green onions, ginger, soy sauce, sugar, cooking wine, fennel and other seasonings, and add green garlic or garlic paste when the pot is raised. Its fishy smell is greatly reduced, and the taste is mellow.

Bottom oil in the pot, boil the pot with ginger and minced garlic, put the mutton until it is half-cooked, then enlarge the green onion, then add soy sauce, vinegar, cooking wine and stir-fry a few times, and play sesame oil from the pot, its taste is fragrant and beautiful, and there is no fishy smell.

1. When stewing mutton, wrap a little tea with gauze, cook it with mutton, and remove the tea bag after cooking, which can remove the smell.

2. When roasting mutton, put orange peel can not only remove the smell, but also increase the orange fragrance.

3. Roast mutton and put a few shelled walnuts or hawthorn, which can not only remove the smell, but also make the mutton cook faster.

Lamb, warm sex. Mutton is divided into goat meat, sheep meat, and wild mutton meat. In ancient times, mutton was called boiled meat, lamb meat, and lamb meat.

It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people. Because the mutton has a nasty smell of mutton, it is neglected by some people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its gas and maintain its mutton flavor.