Mutton is too greasy and what is not greasy to eat, why is mutton particularly greasy to eat

1. Cut the white radish into pieces, put it in cold water and boil it with the mutton, take out the mutton after the water boils, and then cook it separately, the smell of the mutton can be basically eliminated.

2. When mung beans are boiled in mutton, if a little mung beans are added, the smell of mutton can also be removed or reduced.

3. When the curry is to go to the roasted mutton, add an appropriate amount of curry powder, generally 1000 grams of mutton and put half a pack of curry powder is appropriate, and after it is cooked thoroughly, it is no curry mutton with a bad smell.

4. After washing the mutton with baking soda, cut it into slices, shreds or small pieces, and then mix it with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water per 500 grams of mutton, and after the mutton fully absorbs the seasoning, then take 3 egg whites and 50 grams of starch and starch for later use. After 15 minutes, cooking wine and baking soda can fully remove the smell from the lamb.

5. When the orange peel is removed and the mutton is stewed, put a few dried orange peels in the pot, boil for a period of time and remove the old orange peels, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton.

6. Hawthorn is boiled with hawthorn fruit and mutton, and the effect of removing the smell of mutton is also good.

The above methods are generally used to cook mutton, if it is a stir-fried mutton slices, the following steps can be taken: put cooking oil in the pot, wait for the oil to heat, and put the mutton slices into the pot. Stir-fry the mutton until it is half-cooked, add an appropriate amount of rice vinegar and roast.

Then add green onions, ginger, sugar, cooking wine and other seasonings, stir-fry a few times and set aside. Wash the pot, add oil and stir-fry garlic leaves or green onions (if you like to eat celery, you can also fry mutton with celery), and then put the mutton slices into the pot and fry together, add an appropriate amount of salt, and fry for a while to get out of the pot and put it on the plate.

Spicy brush mutton, cumin roast mutton, will not get tired.

It's because the method of making it is wrong. Mutton itself is a very fishy meat food, and the main fishy smell is fat, so after the mutton is blanched, the correct way should be to put it in the pot for stir-frying, and fry the fat inside, so as to remove the fishy smell of mutton and reduce the greasy feeling of mutton.

The practice of stewed muttonIngredients; 500 grams of mutton, 100 grams of red peppers.

Accessories; 3 grams of salt, 3 grams of light soy sauce, peanut oil.

15 grams, monosodium glutamate.

2 grams, 50 grams of ginger, 50 grams of garlic.

1. Stewed mutton.

2. Slice. <>

3. Prepare chili pepper and ginger.

4. Garlic cloves. <>

5. Lamb stewed soup.

6. Stir-fry Zheng Jin's garlic, ginger and garlic cloves in the oil until fragrant.

7. Add the mutton and stir-fry well.

8. Drizzle with light soy sauce and stir-fry with some salt for one minute.

9. Transfer to a saucepan.

10. Pour in the original soup of the stewed mutton.

11. Boil for dozens of minutes to add flavor, integrate cured meat and garlic into the mutton, and use MSG to enhance the flavor if you like to eat MSG.

12. Finished product diagram of stewed mutton.

Hand grasping mutton is not only easy to make, fat but not greasy. It is a very simple and rough food, but simple things are often difficult to do well, and the epidemic has made everyone too uncomfortable, so it is time to treat yourself to a good meal of muttonLambIt is one of the meats often eaten in life, its meat is delicate, mellow in taste, high in nutritional value, and has won the love of many people.

Recently, I saw a friend circle of friends sent an oven version of Xinjiang baked buns, quickly found a tutorial to do it, to make baked buns with fresh mutton, it is best to choose fat and thin even lamb leg meat, mutton is really not fat and not delicious, too thin meat is not suitable for filling, the taste is too chai, and then put in your favorite dish (characteristic mutton carrots), the taste is very delicious, if the mutton roast mutton is also, put a little pepper water, cut the mutton with pepper water for a while, (pepper water to the smell) and then do, The lamb that comes out of this way is not fat at all.

Cut into walnut pieces with a knife, soak them in cold water for 2 hours, pull water from the pot to remove the foam, add water to the pressure cooker, put ginger and shallots, salt, and press the pressure cooker for about 30 minutes before eating, this is the stewed mutton soup! Roast mutton can also be, but to marinate the meat above is about the introduction of fat mutton practices, do you see here is not very simple and easy to do, you can change the taste in the production, the soup and meat are beautiful, it is a very good dish, and you can make it very assured, healthy and hygienic.

It can 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.

It is to make mutton pilaf, cut the fat into shreds, stir-fry until the oil comes out, put in the lean mutton dices, potatoes, carrots, onions, etc., add an appropriate amount of water and washed rice after the flavor, simmer until the meat and rice are cooked, the water is dry, sprinkle with green onions, and it is delicious.

The taste of mutton fried shallots is still relatively good, first of all, we boil the oil, put in the mutton and fry it, then add a little cooking wine, oyster sauce and a little salt, and then put the onion into it, stir-fry over high heat, about 5 minutes.

First of all, we put the mutton in water and blanch, take it out for about three minutes, then heat the oil, add the onion and fry until fragrant, then put the mutton into it, add an appropriate amount of cumin salt, light soy sauce, and stir-fry over high heat for about 5 minutes.

It can be made into mutton soup, which is very delicious and not very greasy.

Because most of the good lamb comes from our north :)

Mutton is one of the main meats eaten by the people of our country, and the meat quality of mutton is more delicate than that of pork, and the fat and cholesterol content of pork and beef are less. Eaten in winter, it can receive the dual effects of tonic and cold protection.

Efficacy: Mutton has always been regarded as one of the important foods for winter supplementation. Eating mutton often in the cold winter can nourish qi and replenish deficiency, promote blood circulation, and enhance the ability to withstand cold.

Lamb can also increase digestive enzymes, protect the stomach lining, and aid digestion. Traditional Chinese medicine believes that mutton also has the effect of tonifying the kidneys and strengthening yang, and it is suitable for men to eat regularly.

Suitable for: It can be used by ordinary people. It is especially suitable for people with weak body and cold stomach.

Mutton, especially goat meat, has a greater smell, put a hawthorn or add some radish and mung beans when cooking, and put onions, ginger, cumin and other condiments when stir-frying can get rid of the smell. When eating shabu-shabu, don't skip it for the sake of being tender. The climate is hot and dry in summer and autumn, so it is not suitable to eat mutton.

Mutton is a hot product, and those who have fever, toothache, mouth and tongue sores, coughing and spitting yellow phlegm and other symptoms are not suitable for eating. It should not be consumed during liver disease, high blood pressure, acute enteritis or other infectious diseases, as well as fever.

Each animal has its own body odor, and that is because this taste is ** in the tissue fluid, and the distribution of different glands in the tissue fluid of the animal is controlled, which causes differences in body odor, and the greater the difference, the greater the perceived odor. For example, the difference between humans and pigs is very small, so it is not noticeable. The difference between humans and sheep is relatively large, so it is a truth that they will feel a smell, just like the fishy smell of fish.

You can make cumin mutton, you need to prepare cooking wine, salt, sugar, soy sauce, cumin powder, cumin grains, chives, egg whites, onions, mutton slices, clean the mutton slices, add some cumin, coriander leaves, and then marinate for 20 minutes, cut the onion into slices, cut the chives into sections, add an appropriate amount of oil to the pot and heat it, put the mutton slices in it and fry until it changes color, heat the remaining oil in the pan, until 4 is hot, put the onion in and stir-fry it to make it fragrant, and then put the fried mutton slices in, add some sugar, salt, Cumen grains, add some soy sauce and stir-fry until fragrant, sprinkle chives and cumin powder before coming out of the pot and mix evenly.

You can also make fried mutton with green onions, you need to prepare salt, sugar, rice vinegar, soy sauce, coriander, green onions, lamb slices, green onion slices, parsley cleaned and cut into sections, add an appropriate amount of oil to the pot, burn to 5 into heat, put the mutton slices in and stir-fry quickly, until it turns white, and then add an appropriate amount of salt, sugar, soy sauce and stir-fry evenly, until the meat slices are cooked thoroughly, add some rice vinegar, and the coriander section can be stir-fried evenly to get out of the pot.

You can also make braised mutton, prepare some salt, chicken essence, cooking wine, rock sugar, dark soy sauce, light soy sauce, bay leaves, cinnamon, star anise, Sichuan pepper, green garlic leaves, garlic, ginger, green onion and lamb chops, first clean the lamb chops, remove the blood water, soak in clean water for 30 minutes, during which you need to change the water three times, the blood in the mutton is soaked out, wash and drain, add some water to the pot, put the lamb steak into the cold water, boil over medium-low heat, and then change to low heat and cook for 5 minutes, take out and rinse it after blanching, Cut the green garlic into segments, crush the ginger, and then put the pepper, cinnamon, spices, bay leaves, garlic, and green onion knots into the tea bag, and put them directly into the pot, and then add some oil to the wok to heat, chives, ginger and garlic put in and fry the fragrance, lamb chops go in and fry fragrant, add enough water, and then add cooking wine, dark soy sauce, light soy sauce, spice packets, add some rock sugar, cover the lid, boil over high heat and then change to low heat and simmer for two hours, until the mutton is completely crispy and flavorful, use high heat to collect the juice, add some salt, chicken essence to taste, Sprinkle some green garlic leaves, then cover the pot and simmer for about a minute, then you can eat it out of the pot.

Wash the mutton, pat the garlic, green onions and ginger with a knife and put them in a casserole with the red bean curd juice and drown them in a casserole for 15 minutes, then take out the green onions, ginger and garlic (do not add soy sauce and peppercorns), add water and simmer over low heat for 20 minutes. In addition, you can use sweet bean paste instead of fermented bean curd, add winter bamboo shoots and chestnuts according to taste. Don't add chestnut to the bean curd flavor.

Roast, grill, shabu! It's delicious! Haha, and the other one is that you like it so much.

I love lamb very much.