What vegetables do lamb go with to remove the fish?

It should be paired with. Cool vegetables: with some cool vegetables, such as radish, winter melon, loofah, rape, spinach, cabbage, enoki mushroom, lotus root, coconut white, bamboo shoots, cabbage, etc., can play a role in cooling, detoxification, and fire, which can not only use the tonic effect of mutton, but also eliminate the dryness and heat of mutton.

You can also put some lotus seed hearts, which have the effect of clearing the heart and purging fire.

Tofu: The gypsum in tofu can play a role in clearing heat and relieving fire, removing annoyance, and quenching thirst, and tofu is also rich in a variety of trace elements.

Ginger, cinnamon, cole seed, fennel: cut into slices after cooking, it has a relieving effect on indigestion caused by spleen and kidney deficiency, vague abdominal pain and cold pain in the waist and knees.

Traditional Chinese medicine: It can not only remove the smell, but also achieve the maximum therapeutic effect.

Do not match. Spinach: The acids in spinach and the protein in lamb will chemically react to produce another substance that cannot be absorbed by the body, which may cause indigestion over time.

Pumpkin: Mutton and pumpkin are mutually restrictive, and eating them is disgusting; Eating licorice water can be relieved.

Bamboo shoots: Sheep liver and bamboo shoots are mutually restrictive, and eating them together can cause poisoning.

Chestnuts: Lamb and chestnuts are incompatible, both are not easy to digest, and it is not suitable to be stewed and stir-fried, and eating them together may even cause vomiting.

Mutton is generally paired with white radish to have a good effect on removing fish.

I think the most effective way to remove the smell of mutton, pork, chicken and other meats isCook thoroughlyIf this step is not done well, then no amount of condiments or side dishes can achieve the desired effect. Under this premise, it is combined with suitable side dishes and spices to further achieve a better deodorizing effect

Ingredients suitable for removing the odor of mutton

Different meats have different peculiar smells, the fishy smell of mutton is not heavy, but the smell is smelly, fishy is chicken, duck and fish. The peculiar smell of pork is a foul smell. Although the beef is fishy, it also has a bit of mutton. This different fishy smell also requires different spice combinations.

For example, there are spices that are suitable for pairing with smellsDried ginger, grass fruit, fennel, angelica, white button, cumin, bay leafThese. The side dishes are:White radish, carrots, cabbage, parsley, leeks, onions

The use and grasp of mutton ingredients

Mutton belongs to the umami outstanding meat, if you put too many ingredients, it will largely cover up the fresh aroma of mutton, and the best way to eat mutton is to boil it in water, sprinkle it with salt, eat it directly with the original flavor, and it can be properly paired with some ingredients to dip in. In most places in the country, especially the stewed series, there are such original production methods, such as Xinjiang's hand-grasped mutton, tea pot mutton, Northwest mutton steamed bun, Henan's mutton stewed noodles, mutton soup. If there is a restaurant that puts spices, it must be a very small amount, and it can't be as spicey as boiling beef.

If the taste is very heavy, and you can't stand the special smell of mutton, you can make red stewed mutton when stewing mutton, and you can use a little more ingredients, in addition to the above spices, you should also put bean paste, soy sauce, etc. to increase the flavor of the sauce.

Different lambs are cooked differently and with different ingredients

Mutton consommé: No need for any spices, just boil the blood foam in the green onion and ginger, skim off the blood foam, adjust the green onion knots, and then add white radish and simmer.

Roast lamb: There is no need for too many other spices, just onions, garlic, salt, and finally cumin and chili noodles to taste.

Mutton stew, stewed haggis: You can put an appropriate amount of dried ginger, grass fruit, white buttons, bay leaves, fennel, green onion and ginger, but cumin is not used. <>

The handling of lamb before cooking should be simple

The treatment of lamb before cooking is also different from other meats, such as usually we need to blanch and then wash before stewing pig's trotters, pork chops, and chicken nuggets, or soak them in water to effectively remove blood and water before cooking.

However, mutton can not do this, in the final analysis, because the umami of mutton is precious, although the umami is enough, it is very easy to lose, so it can not be put into the water many times, from cleaning, to blanching, this series of steps can be simplified.

Ingredients: lamb, carrots, green onions, ginger, peppercorns, salt, pepper, water.

Step 1: Soak the mutton in water for a while, remove it and cut it into pieces.

Step 2: Wash the carrots and cut them into cubes, cut the green onions into sections, and slice the ginger.

Step 3: Add cold water to the pot, pour in the mutton, bring to a boil over high heat until the foam and blood water are boiled, remove the water and set aside.

Step 4: Prepare another pot, add mutton, green onions, ginger slices, peppercorns, and pour in a little more hot water.

Step 5: Bring to a boil over high heat, switch to medium-low heat and simmer for 30 minutes, then add the carrots and continue to simmer for 40-60 minutes.

Step 6: Finally, sprinkle in an appropriate amount of salt, continue to simmer for 10 minutes, finally sprinkle in an appropriate amount of pepper, stir well and serve.

Yesterday, if you stew mutton, he is a more enthusiastic meat, and then vegetables, he has a lot of vitamins, and then our school is to put these vegetables on the line, and the seasoning agent is OK, and then we have to flavor the vegetable, and this thing has to be sliced into the flavor.

The mutton should be marinated in cooking wine, liquor and soy sauce for about two hours, and then blanched in a hot water pot, and the blanched mutton should be cooled in cold water for about 20 minutes, so that the mutton does not have any fishy smell.

When stewing mutton, you can marinate it with cooking wine, light soy sauce, minced garlic, ginger, chopped green onion, oyster sauce, and chicken essence for 20 minutes.

We all know that mutton will have a mutton smell, if you want to handle the mutton well, and let him not have a fishy smell, then ginger, onion and garlic These seasonings must be put more, so that her taste can be suppressed.

When stewing mutton, it is best to boil it, let him boil for a while, let him go for a while fishy smell, if you stew mutton, you can put some white radish, put white radish is not easy to have a fishy smell.

Mutton is a very common ingredient, how to make vegetable stewed mutton without fishy smell?

Wash the lamb and put it in water. Blanch in water and rinse off in clean water. Then stew with the cabbage. You can put some angelica to remove the fish.

Vegetables and mutton are stewed together, no matter how they are stewed, there will be a fishy smell, so it is not recommended to stew mutton with vegetables.

Cooking wine to remove the fish. After rinsing the raw mutton with water several times, cut it into small pieces or shreds, put it in a clean basin, pour in an appropriate amount of cooking wine, a small amount of baking soda, sugar, edible salt, monosodium glutamate, and then pour in an appropriate amount of water and stir evenly, you can bring gloves and stir directly by hand, so that the mutton can more fully absorb the seasoning, after 30 minutes, the fishy smell will be much less, and the cooking wine and baking soda have a good removal effect on the fishy smell.

Mutton is most taboo to be paired with four vegetables, which are: 1Legumes and vegetables:

For example, tofu, edamame, bean sprouts, bean skin, etc. These vegetables contain trypsin, which reacts to mutton, which will cause changes in the amines in the mutton, produce a fishy odor, and in severe cases, cause food poisoning. 2.

Spinach: Spinach Peiyindan contains oxalic acid, which can combine with calcium ions in mutton to form substances that are difficult to be absorbed by the body, which will affect the body's absorption and utilization of nutrients. 3.

Celery: Celery contains volatile aromatic substances that, when perceived by the taste buds on the tongue, combine with the fatty acids in the lamb to form a volatile substance that makes the lamb taste worse. 4.

Cauliflower: Cauliflower contains sulfide interference, and the protein in mutton will become an easily digestible substance after combining with sulfide, but if it is eaten with cauliflower for a long time, it will increase the gastrointestinal burden of the human body and cause indigestion.

Summary. According to traditional dietary experience, mutton should not be eaten with the following four vegetables:1

Pumpkin: Pumpkin is sweet and warm, similar to mutton, and can easily cause bloating and discomfort. 2.

Spinach: Spinach contains oxalic acid, calcium oxalate and other substances, which combine with calcium ions in mutton to form calcium oxalate precipitation, which affects calcium absorption. 3.

Tea vegetables: Tea vegetables contain a large amount of oxalate and oxalic acid, calcium oxalate will be formed in the gastrointestinal tract, thereby affecting the body's absorption of calcium, and mutton itself contains a lot of protein and fat, which bears the digestive function of the stomach and intestines, and is not suitable for eating with vegetables with high oxalate content. 4.

Tofu: Tofu contains a lot of oxalic acid and calcium oxalate, which are easily combined with calcium ions in lamb, so it is not conducive to the absorption of calcium in the body.

What's wrong with eating strawberries with sheep heart and lungs.

According to traditional dietary experience, mutton should not be eaten with the following four vegetables:1Pumpkin:

Pumpkin is sweet and warm, similar to mutton in nature, and is easy to cause bloating and discomfort. 2.Spinach:

Spinach contains oxalic acid, calcium oxalate and other substances, which combine with calcium ions in mutton to form calcium oxalate precipitation, which affects calcium absorption. 3.Tea dishes:

Tea vegetables contain a large amount of oxalate and oxalic acid, calcium oxalate will be formed in the gastrointestinal tract, which affects the body's absorption of calcium, and mutton itself contains a lot of protein and fat, which burdens the digestive function of the stomach and intestines, and is not suitable for eating with vegetables with high oxalate Lingfeng salt content. 4.Tofu:

Tofu contains a lot of oxalic acid and calcium oxalate, which is easy to combine with calcium ions in mutton, so it is not conducive to the absorption of calcium mass skin in the body.

Sheep heart and lungs itself is a high-protein, high-fat food, with high nutritional value. Strawberries contain a variety of vitamins, minerals and fruit acids that can help relieve fatigue and nourish the skin. From a nutritional point of view, lamb and strawberries have different nutritional content, but they are not exclusive to eating together.

However, strawberries belong to cold food, while sheep heart and lung properties are more nourishing and replenishing, and the nutrients of the two complement each other, but there will be a "conflict" of food and physical properties when eating together, which is manifested as abdominal discomfort, diarrhea and other digestive lead problems. Therefore, if you are weak, or if you have gastrointestinal problems and other problems, it is best not to eat the two together.

I ate strawberries tonight, and I ate sheep, and my heart and lungs were a little foaming at the mouth, and I rolled my eyes. The legs are still kicking.

Child. In this case, you should go to the hospital immediately for a check-up.

It's a bit serious.

Now there is sleep.

You should pay attention to the condition of your child.

What's going on like this?

If it is aggravated, go to the hospital for a check-up immediately.

It may be because of the discomfort after eating two things.

It's not serious, I'm asleep now.

But you have to pay attention.

Summary. The four most taboo vegetables for mutton are: pumpkin, chestnuts, bamboo shoots, and peas.

The four most taboo vegetables for mutton are: pumpkin, chestnuts, bamboo shoots, and peas.

Kissing, eating mutton with chestnut Jianzi is easy to cause indigestion, and sometimes it may also cause vomiting. In addition, pumpkin and mutton are warm food on another day, if you eat together, it is easy to cause fire, in the same way, when cooking mutton, pay attention to pepper, pepper, ginger and other seasonings do not put too much, to avoid causing fire. Mutton and bamboo shoots are mutually restrictive, and eating the same food will cause poisoning, and eating mutton and peas together is prone to jaundice and beriberi;

Dear, here are two simple ways to make mutton for you Stir-fried lamb with green onions Stir-fried lamb with green onions Prepare ingredients for making lamb, green onions, ginger, salt, light soy sauce, cooking oil, cooking wine, starch. Step 1: Wash the mutton, remove the white film, slice it, and put it in a bowl. 2. Add light soy sauce and cooking wine to remove the fat, then add starch and salt to marinate.

3. Wash and slice the green onions, the ratio of green onions to mutton is 1:1, and the ginger is shredded. 4. Add cooking oil to the wok, 8 mature, and put in the ginger shredded boiling pot.

5. After stir-frying, add the mutton and fry until half-cooked; Add light soy sauce and cooking wine, stir-fry the second rock grinding tan, add green onions, salt, and the fragrance of green onions can be taken out of the pot.

Red Braised Mutton Stir-fried Lamb with Green Onions Ingredients Preparation Mutton, carrots, potatoes, cooking oil, ginger, star anise, hail dried chili, light soy sauce, green onions, water, cinnamon, cooking wine, dark soy sauce, bay leaves. How to make fried mutton with green onion Step 1: Cut the mutton into small pieces, put it in a pot of cold water, add cooking wine, boil to blanch, drain and set aside. 2. Wash and peel the carrots and potatoes, cut them into hobs, cut the green onions into sections, slice the ginger and set aside.

3. Put cooking oil in the wok, add green onions and ginger slices in 8 layers of cooking, and stir-fry until fragrant. 4. Pour in the mutton, add light soy sauce and cooking wine, stir-fry evenly, and pour in boiling water. 5. Pour the source dust into the voltage cooker, add bay leaves, cinnamon, star anise, and dried chili peppers, close the lid, and press for 25 minutes.

6. Pour an appropriate amount of cooking oil into the wok, stir-fry the carrots and potatoes for 2 minutes.