How do you stew mutton to get rid of the fishy smell? How to stew mutton to get rid of the fishy sme

First, add carrot cubes, green onion and ginger, and cooking wine to remove the smell when roasting the mutton.

In addition, you can wash the mutton and cut it into small pieces, put it on a plate, add cooking wine, soda, salt, sugar, monosodium glutamate, and water to marinate, and then put in egg white starch and soak it for 2 to 3 days.

When stewing lamb, you can put dried orange peel, or a little mung bean, and you can also put walnuts, hawthorn, cooking wine in a pot and cook it with the lamb.

1. Spices, when we cook mutton, we need to put spices with a strong smell.

Generally, there are green onions, ginger, garlic, angelica, codonopsis, peppercorns, etc.

These ingredients have a strong odor, which can effectively mask the fishy smell of mutton.

If you are making braised lamb, you can add a little more cooking wine. If you are making a barbecue, you can put a little more salt and pepper powder, as well as cumin powder. The flavor of the seasoning is fragrant and can effectively mask the taste of the lamb.

2. Cleaning, cleaning is also very important, the mutton you just bought must be washed three times with water, rubbed vigorously with your hands, so as to remove the blood foam.

It is also necessary to soak the lamb in water for about half an hour, so that the effect of removing the smell will be better.

The last step is to blanch, put the lamb in a pot of cold water, slowly heat it until it boils, turn off the heat, and then rinse the lamb in clean water several times.

3. Add vinegar, vinegar has a strong sour taste and volatility, which can effectively remove the fishy smell of mutton.

Pour some oil into the pot, after the oil is hot, add the mutton and stir-fry, add some white vinegar, then add green onion and ginger, soy sauce, sugar, cooking wine, ingredients, and add a little garlic before cooking.

In this way, the fishy smell is greatly reduced, and the taste is very mellow.

4. Drilled radish, the white radish is drilled and boiled with mutton, the radish has strong adsorption, which can remove the strong taste of mutton.

It is necessary to prepare the water for soaking the mutton in advance, add cooking wine, star anise, orange peel, hawthorn, and drilled radish to it, and then cook it with the mutton, which can greatly reduce the fishy smell of the mutton.

5. Chili pepper, put some chili oil and chili noodles in the mutton, the strong spicy taste can cover up the fishy smell of the mutton, and the taste will be more fragrant.

6. Coriander, the aroma of coriander is very special, it can effectively remove the fishy smell of meat, so adding some coriander when making mutton can play a unique effect of removing the fishy smell and increasing the flavor.

7. Tea, tea has a strong fresh smell, which can effectively neutralize the taste of mutton.

In the process of stir-frying the lamb, sprinkle strong tea several times in a row. The lamb that comes out of this way is fragrant and delicious.

8. Tangerine peel, tangerine peel has a special aroma, and has the effect of adsorption, put the tangerine peel into the mutton and cook it together, which can add flavor to the mutton and make the mutton taste more rich.

9. Mung beans, the taste of mung beans is very fresh, cooking mung beans and mutton together can reduce the fishy smell of mutton, and make the taste of mutton taste very natural.

To stew mutton, you need to add the prepared green onions, ginger slices, peppercorns, and dried chili peppers, and start simmering over high heat to remove the fishy smell.

Ingredients: 1500 grams of lamb (front leg).

Seasoning: 8 grams of salt, 3 shallots, 10 slices of ginger, 3 grams of Sichuan peppercorns, 3 dried peppers.

Steps: 1. Cut the lamb chops into pieces, wash them and put them in an iron pot, add cold water to cover the mutton, add the green onions, ginger slices, peppercorns, and dried chili peppers prepared in advance, and start to stew over high heat to remove the fishy smell.

2. After the water boils, skim out the foam on the surface, cover the pot and turn to medium heat (do not cover the lid at first) <>

3. After 30 minutes, add salt and simmer over low heat.

4. Simmer until soft and rotten, then remove the juice from the pot.

Cooking wine, spices, and white radish can remove the fishy smell of mutton, and the specific operation is as follows:

Cooking wine to remove the fish. 1. Rinse the lamb under running water several times, then cut it into pieces and put it in a container.

2. Put in an appropriate amount of cooking wine, and then put a small amount of edible salt.

3. Pour in an appropriate amount of water and stir well, and the stewed mutton will have no fishy smell after about 30 minutes.

Spices to remove the smell: add crushed cloves, sand kernels, cardamom, perilla, etc. in a gauze wrap, and cook them together when stewing mutton, which can not only remove the flesh, but also make the mutton have a unique flavor.

White radish to remove the smell: It is to wash the white radish and cut it into pieces, cut the same mutton into the size you want, and stew it with the mutton in the pot to remove the fishy smell.

Eating lamb in winter boosts immunity. The nutritional value of mutton is relatively high, compared with pork, whether in terms of fat or cholesterol, it is relatively small, but there is more protein, and it is rich in vitamin B1, vitamin B2, vitamin B6 and iron, zinc, selenium.

1. Freshness: green onions, ginger, garlic, rice wine, star anise, Sichuan pepper, grass fruit, bay leaves, tangerine peel, dried orange peel, etc. 2. Flavor enhancer:

Salt, pepper, light soy sauce, chicken essence, aged vinegar, sugar, dark soy sauce, oil consumption, etc. In addition, the ingredients that help to remove the smell of mutton are: hawthorn, orange peel, sugar cane, mung beans, red dates, etc.

What to pay attention to when stewing lamb.

Pay attention to the removal of blood and water. The mutton can be cut into small pieces and soaked in water, and the water should be changed once every half an hour, and it is advisable to change it 3-4 times.

The lamb itself contains a large odor that will persist if it is not cooked well. Therefore, in the process of cooking lamb, the choice of seasoning is especially important.

Note that the lamb is blanched in a pot under cold water and seasonings. Blanching in a pot under cold water can remove the fishy smell better than hot water, and adding ginger, Sichuan pepper, star anise and other seasonings will have a better taste removal effect.

Mainland goats, the smell is too big, can not eat, add spices to remove the smell, you can blanch in cold water in advance, so you can also remove part of the smell, and then add ginger slices, a few peppercorns, cinnamon, nutmeg, each can not be added, choose one or two, or carrots stewed together, so that the smell is removed a lot, and it tastes tender and delicious. Don't add star anise to stewed mutton, the taste is too heavy, and the flavor is skewered, and the delicious skewer of mutton is not delicious.

In the cool autumn and winter seasons, mutton is a more suitable tonic food. But mutton always has a smell of mutton, and a large part of people have a certain resistance to this. So what should lamb do to get rid of the annoying smell of mutton?

Lamb stew. Lamb stew is the most original taste, simple boiling can maintain the taste of mutton and will not let the body take in too much fat, is a very healthy way to cook. When cooking lamb in a stew, you can try the following tips to get rid of the smell of mutton.

1.When the mutton is stewed or boiled until it is seven or eight years old, put in the sliced radish slices, and after the mutton is cooked, the smell of the mutton will be much smaller. If there is a lot of radish, the smell is basically inaudible.

2.When stewing or stir-frying mutton, add an appropriate amount of Sichuan pepper to remove the smell of mutton. It is best to stir the peppercorns in oil and throw them away immediately, otherwise the peppercorns will be numb in the mouth.

Stir-fried lamb. 1.Pour in an appropriate amount of cooking wine. Before frying mutton, put an appropriate amount of cooking wine into it, which can effectively remove the smell of mutton.

2.Add a small amount of MSG. Although eating too much monosodium glutamate is not good for human health, in order to remove the smell of mutton, a small amount of monosodium glutamate can be added when the mutton is seven or eight mature.

3.Add an appropriate amount of ginger slices. Ginger can effectively remove the smell of mutton, and it can be put into the pot together with the green onion before stir-frying or boiling the lamb.

Mutton is sweet and warm and hot, which belongs to "hair matter", so friends who are prone to constipation and acne should eat less. In addition, mutton contains high protein, fat, etc., and the liver cannot completely decompose and absorb it after eating, and it can also make liver disease**, so patients with chronic diseases, especially those with liver disease, should also eat as little as possible.

You can put a little peppercorns and an appropriate amount of ginger slices when blanching, remember that blanching is a pot under cold water. Then the blanched mutton is first stir-fried with green onions, ginger and garlic, and then stir-fried, add a little white wine and continue to fry until the surface is a little browned, and then you can add enough hot water to stew. Don't stir-fry shallots, ginger and garlic over too much heat to avoid stir-frying.

In fact, if the mutton raw materials are good, the smell and fishy smell are not big, and there will be a milky fragrance.

Tip 1: Marinate with onions and peppercorns.

In fact, many friends make stewed mutton, a large part of the reason is that they are not marinated with onions and peppercorns in advance, the correct way is to clean the mutton bought, mix well with onion pieces, peppercorns, cooking wine, refined salt, and then marinate for 15 minutes, because onions and peppercorns can best remove the smell of mutton, which is also the trick of marinating mutton in the restaurant, so this small detail must be kept in mind.

Tip 2: Use beer when blanching.

The second trick of stewing mutton is that when blanching, you must use beer skillfully, because beer is different from cooking wine, beer is easier to volatilize, and it can take away the smell of mutton at the same time. The correct usage is to put the marinated mutton in a pot under cold water, pour half a bottle of beer after the water is boiled, and then continue to cook for two minutes, so that the beer volatilizes and takes away the fishy smell of mutton.

Trick 3: First big fire and then medium to medium heat.

Finally, the stew to the lamb is also very particular, after the mutton is in the pot, must first open the high heat and simmer for more than five minutes, because the fire can cook out the nutrients in the mutton, so that the stewed mutton soup is white, delicious and delicious, but also can take away the fishy smell, five minutes later, and then turn to medium and low heat, slowly simmer the mutton, otherwise keep the fire on, the taste of the mutton will become firewood, so this point, we must also keep in mind.

Clause. 1. Soaking This is the most basic and simplest method, soaking in water, the fatty acids in the mutton are the direct cause of the smell of mutton, soaking in water for 1 day, you can soak out the amines of the mutton sarcoplasmic protein, and can also remove the blood and impurities of the mutton to a large extent, which plays a great role in removing the smell.

Second, add vinegar.

We buy fresh mutton from the market, generally cut into the shape they want, put into a basin of water for soaking, in the process of soaking, we can add two spoons of white vinegar in the water, and then continue to soak for about half an hour, generally white vinegar can remove the smell of mutton, and can also make the soaked mutton taste more delicate, the taste will be more delicious, but also according to the weight of the mutton to proportion, if it is a pound of mutton, Then it is best to have about 20 grams of white vinegar.

Third, add white radish.

If the above seasonings are unreliable, then when stewing mutton, you can also add some white radish to it, we all know that white radish has a special smell, and after cooking, this smell will be amplified, it is precisely because the smell is relatively large, so to a certain extent, it can balance the smell of mutton.

Fourth, add Sichuan peppercorns.

Sichuan pepper is also the most often put a seasoning when we usually cook, Sichuan pepper actually has the effect of removing the smell of mutton, when we cook mutton, you can throw a few peppercorns directly into the water, and then you don't need any steps, just let the pepper and water boil together, but if you don't like to eat Sichuan pepper very much, it is best to put the Sichuan pepper into it with a mesh mesh before putting it in, so that after cooking, you can also take out the Sichuan pepper directly and throw it away. In case it affects the taste of the lamb.

1 3 Step by Step Reading.

For these haggis, the first thing is a matter of cleaning, if it is not clean, it will taste no matter how it is cooked. Let's take a look at the cleaning of sheep lungs first, first find the trachea of sheep lungs, and then use the faucet to flush the trachea, you will see that the flushed water is bloody, until the flushed out water is clear, and the sheep lungs will be cleaned. Then there is a treatment of the sheep's heart, like the sheep's heart, and all the white tendons on it can be removed.

As for the lamb liver, it can be washed directly with warm water without a lot of blood.

After cleaning, the next step is a key treatment to remove the fishy odor. First of all, throw the sheep's heart, sheep's liver, and sheep's lungs directly into the pot and boil for 10 minutes, then take them out, pour out the water, add water again, cut 2 white radishes (can also be orange peels) and boil them together with the sheep's heart, sheep's lungs, and sheep's liver. After boiling the lungs, take out the sheep heart, sheep lungs, and sheep liver, and slice them.

By this time, their fishy smell had been removed.

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After removing the fishy smell of sheep heart, liver and lungs, the next step is to cook, and at this time, you should add some ingredients according to your personal taste to cook them into deliciousness. However, it is generally impossible to add garlic, green onions, star anise, ginger, pepper, cooking wine, chili, tangerine peel, coriander and other household spices to cook together to taste.

The most common spice to go to the fishy fat method, many people pursue "pig does not pepper, sheep do not expect", that is, do not put pepper when stewing pork, do not enlarge the material when stewing mutton, but when boiling mutton, add good cloves with gauze wrapping, sand kernels, cardamom, perilla and other boiling, not only can remove the fat, but also make the mutton have a unique flavor.