How to make the roasted mutton delicious and tasteless

This should be added when marinating the stuffing, such as ginger slices, cooking wine, etc., and of course, the mutton should also have no fishy smell.

When roasting mutton, put some carrots, 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.

This kind of lightly braised mutton is mainly stewed or seasoned with some garlic sauce, and then cooked with meat and dipped in it is also more delicious, adding millet pepper.

How do you make braised lamb delicious? The way I make mutton is to soak him in the water first, preferably soak her in snow water for an hour or two, and then put some white wine when the water is boiled, so that the smell of the mutton will be very small, and then put more ginger in that, so that the mutton you cook, whether it is jewelry mutton, or make soup is delicious.

Rinse the mutton with cold water for half an hour to remove the smell of the mutton, and then make the stewed mutton to taste without peculiar smell.

The main thing to do is to remove the smell of the mutton, and you must put some cooking wine and onions when stir-frying, so that you can change it.

The mutton is first washed with cold water, then blanched, and then put in the carrot to remove the fishy soup, which is delicious and has no fishy smell.

To roast the mutton, then use water to copy it and cook it in the original juice until soft, and then cut it with a knife to eat it to make the meat delicious.

To braise mutton, first of all, add cooking wine to a pot of cold water and blanch it, and add some in the process of stewing, so that the cooking wine tastes more delicious.

First of all, you can cut the lamb into pieces, and then fry it in a pan, add some cumin and chili, and it will be very delicious.

The first thing to do is to find a husband who can cook to help you make it taste good.

You can go to the pressure cooker and cook the lamb with some ginger and some spices, and you can ask him for some spices when you buy the lamb.

Taking braised lamb as an example, we can add green onions, ginger, garlic, cooking wine, white radish and various spices during the cooking process. First of all, we have to blanch the lamb in water, then add green onions, ginger, cooking wine and cook for five minutes, pick up and cut into pieces.

Mutton is a kind of meat that can resist the wind and cold and nourish the body, but there is a smell in mutton, and many people are not used to eating it. In fact, this smell can be removed or masked during the production of mutton.

Then put the cut mutton and star anise, kaempfera, cinnamon, bay leaves, ginger slices, green onion knots, white radish pieces, and dark soy sauce into the pot and stir-fry, and finally mix the soup and put the mutton in to cook and then collect the juice.

Kiss. The lamb is cooked with tangerine peel and radish, which is delicious and has no fishy smell.

Hello, method Step 1 3 Step by step reading First, fill the pressure cooker with water, put the washed white radish into the pressure cooker and boil. 2 3 Open the lid of the pot, then put the washed mutton and tangerine peel into the pressure cooker and cook, cook until a large amount of gas comes out of the core of the pressure cooker, turn off the low heat, and slowly cook for another 20 minutes. 3 3 In the last 20 minutes, when salt, monosodium glutamate, fragrant and delicious mutton soup comes out.

Tips for delicious cooking lamb:

1.Mutton raw materials: First, when the sheep is slaughtered, feed special grass to reduce the smell, and even an important practice for mutton to be delicious; In addition, the meat of the unprocessed lamb has a strong smell.

2.Wash mutton (very important): wash it with cold water, wash off the blood with warm water, and the smell is in the blood; The traditional removal method, boil the foam with water, skim off the foam, and pour out all the water for fear of heavy taste, and then boil, and repeat the operation several times for fear of smell.

3.White wine or yellow rice wine simmers for a while, and boils in the pot when the water is warm, and the traditional stove is slow to simmer;

4.The seasoning is only one or two pieces of dry spicy seeds.

5.After cooking, the soup is clear and the oil is translucent.

Method 2: 1Wash the lamb with water and soak it for another 2 hours.

2.Then change the water, put in the mutton, and then add a variety of favorite seasonings (add a few pieces of orange peel, and put a small handful of mung beans, so that you can remove the fishy smell), boil the water over high heat, and cook over low heat, about 40 minutes. (The way to judge whether it is cooked is actually very simple, you only need to use chopsticks to prick, if you can easily pierce through, it is already cooked, otherwise it is not cooked.)

3.Remove the cooked lamb and let it cool. When you eat it in the future, you can cut some at any time, and then put it in the mutton soup and heat it up.

Braised mutton is a classic practice, mutton has high nutritional value, rich in trace elements and protein, is an important meat to replenish body energy, eat more mutton can strengthen the body.

It's winter, and when you think of hot food, it's a bowl of steaming mutton soup.

Mutton soup, some like to drink haggis soup, put the lamb intestines, lamb tripe, lamb liver, sheep blood, etc. together, boil out a thick white soup, adjust the taste, sprinkle a little flexible coriander, drink a bowl in the morning, warm the whole body.

Some people don't want to drink haggis soup, so they cut the mutton into slices or broken nails, fry them in an oil pot, put more green onions and ginger and then put water, wait for the pot to boil, and then put some radish strips or shredded cabbage, just drink like this, or put some noodles or gnocchi, even soup and rice, drink a bowl in the morning, and the whole body is also warm.

Besides, I like to eat lamb chops, there are many ways to make lamb chops, lamb chops can be made into stewed lamb chops, pot under cold water, the pot is boiled to remove the foam on it, put in a few more slices of ginger and green onions, boil the lamb chops out of white soup, seasoning, sprinkle with some flexible coriander is also good.

Again, after the lamb chops are cooked, you can put in white radish, or taro, and pair it with your favorite side dish, which is also good.

In winter, it is also good for everyone to have a meal to grill lamb chops, and the lamb chops we grill ourselves at home are more delicious.

At home, you can feed the lamb chops you bought back for an hour or two in advance with the seasoning of the grilled lamb chops, so that the lamb chops can fully absorb the flavor, you are wrapping them in tin foil, putting the lamb chops in the oven, according to the wattage of your own oven, set the time, and when the time comes, take out the steaming roast lamb chops, take a bite and melt in your mouth, so that you can eat it, and you will miss it this winter.

Mutton, warm supplement, warm stomach, high nutritional value, strong immunity, we eat more mutton in winter, which is conducive to keeping warm, and has many benefits for physical health.

Mutton is delicious, each family eats differently and practices, I will share the method I often make with you, I hope you like it.

Although it is cold outside, my heart is warm in my sharing hope, and I wish you all a warm heart like spring in winter.

How to roast mutton deliciously and not fishy:

Ingredients: mutton, white radish, liquor, beer.

Excipients: coriander, ginger, garlic, shallots, millet pepper, Pixian bean paste, five-spice powder, salt, edible oil.

1. Prepare an appropriate amount of processed mutton, then cut it into small pieces and put it in a large basin, wash it several times with water, clean the blood water in the mutton, and then pour in an appropriate amount of water and soak the mutton for 40 minutes. Change the water several times during the period, so that you can soak the blood water in the mutton with the first part, cut the ginger into thin slices, cut the garlic into thin slices, cut the shallots into small pieces, take the white part of the green onion, cut the millet pepper into small rings, cut the white radish into small pieces after cutting off the head and tail, and cut the coriander into small pieces for later use.

2. Pour an appropriate amount of water into the pot, put the soaked mutton into the pot under cold water, add a green onion knot and a few slices of ginger, then pour in an appropriate amount of liquor to remove the smell, skim off the foam in the pot after boiling over high heat, and turn it after the foam is skimmed clean. Then take out and rinse with clean water, pour an appropriate amount of water into the pot again, put the mutton into the pot again and blanch it, continue to boil it over high heat, remove the mutton, wash it and drain it for later use.

3. Pour an appropriate amount of cooking oil into the pot, add the chopped ginger, garlic slices, green onion segments and millet pepper after the oil is hot, turn on low heat and keep stir-frying to burst the fragrance, fry the fragrance and put in a spoonful of Pixian bean paste, continue to turn on low heat and continue to stir-fry the red oil. After stir-frying the red oil, add the blanched mutton, pour in an appropriate amount of white wine to remove the smell after turning on the high heat quickly and evenly, quickly stir-fry evenly and then start seasoning, add an appropriate amount of light soy sauce and oyster sauce, and stir-fry evenly again.

4. Put the mutton into a casserole, pour in a can of beer just over the mutton, then start seasoning, add an appropriate amount of salt, a small amount of five-spice powder, mix evenly and cover the lid, turn to low heat and simmer for 40 minutes. After 40 minutes, open the lid, add the cut white radish, stir evenly, continue to cover the pot and simmer over low heat for 20 minutes, after 20 minutes, sprinkle the coriander segment to garnish and increase the fragrance, stir evenly.

This kind of roast mutton is delicious and not fishy:Ingredients: 500 grams of boneless lamb shank, 10 grams of green onions, 10 grams of ginger, 10 grams of garlic, 2 star anise, 3 bay leaves, 1 small piece of cinnamon, 2 dried red peppers, 2 grams of Sichuan pepper, 20 grams of rock sugar, 2 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt, appropriate amount of boiling water, appropriate amount of cooking oil.

Steps: 1. Prepare the materials.

2. Wash the leg of mutton and cut it into small pieces, put it in a pot under cold water, and blanch the mutton to remove the blood.

3. Remove the mutton and rinse it, slice the garlic, slice the ginger, and cut the green onion into sections.

4. Heat an appropriate amount of cooking oil into a pot and add rock sugar.

5. Stir-fry over low heat until the rock sugar melts and turns brown.

6. Add the mutton and stir-fry until the sugar color.

7. Add green onions, ginger, garlic, star anise, cinnamon, bay leaves, Sichuan pepper, and dried red pepper and stir-fry evenly.

8. Add cooking wine.

9. Add light soy sauce.

10. Add dark soy sauce.

11. Stir-fry until colored.

12. Add boiling water and cover the ingredients.

13. Bring the fire to a boil.

14. Turn to medium-low heat and simmer for 1 hour.

15. Add salt to taste according to personal taste before cooking, and then turn to high heat to reduce the juice.

16. a finished product drawing.

There are several ways to remove the smell, and the choice of ingredients can be determined according to your favorite taste:

1.Jasmine tea is boiled with lamb in a gauze bag.

2.Blanch the lamb with green onion and ginger water in advance to remove the smell.

3.Add cut sugarcane to mutton and cook it together to remove the smell.

4.Cook 2 3 shelled walnuts with mutton to remove the smell of mutton.

5.When boiling mutton, add a few red dates to remove the smell of mutton.

6.When boiling the lamb, add a few pieces of orange peel and remove the girch.

The following is a recipe for stewed mutton without smell, for reference:

Ingredients: 500 grams of mutton, 25 grams of green onions, a little radish, 25 grams of coriander, monosodium glutamate, salt, ginger, vinegar, appropriate amount of pepper, 5 grams of sesame oil.

Method. 1. Chop the mutton into centimeter-square pieces, break it with a knife, cut part of the green onion into shreds, and cut off part of it; Cut the radish in half;

2. Boil the mutton with boiling water to remove the blood stains, pour it into the pottery basin, add ginger, green onions, radish, boiling water (limited to the mutton), and then put it on the small iron frame in the pot, add an appropriate amount of water to the pot (the lower part of the basin should run in the water), cover the pot tightly, skim off the oil slick when the meat is rotten, remove the green onion, ginger and radish, and add shredded green onion, coriander, vinegar, pepper, sesame oil, monosodium glutamate, salt and other seasonings when eating.