How to make mutton not fat 5, how to make mutton not fat

The nutritional value of mutton is very high, the color and flavor are beautiful, and people love to eat it, but the smell of mutton has affected a lot.

Human appetite. The smell of mutton mainly comes from the volatile fatty acids in mutton, which should be removed before cooking.

or relieve, it can remove or reduce the smell of mutton. Several methods are introduced for selection.

1. Poke the white radish into a few holes, put it in cold water and cook it with the mutton, and then roll the lamb.

Remove the meat and cook it separately to remove the smell.

Second, the rice vinegar method to cut the mutton into pieces and put them in water, add some rice vinegar, and remove the mutton after boiling, and then continue.

Continued cooking can also remove the smell of mutton.

3. When cooking mutton by mung bean removal method, if a little mung bean is added, the smell of mutton can also be removed or reduced.

Fourth, when the curry is de-fated and the mutton is roasted, add an appropriate amount of curry powder, and generally put half a pack of curry with 1000 grams of mutton.

Flour is appropriate, and after being cooked thoroughly, it is curry mutton with no smell.

5. Cooking wine removal method After soaking the raw mutton in cold water several times, cut it into slices, shreds or small pieces and put it on a plate, and then.

50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and water per 500 grams of mutton.

Mix 250 grams well, wait for the mutton to fully absorb the seasoning, then take 3 egg whites and 50 grams of starch and starch and starch for later use. Later.

Cooking wine and baking soda can fully remove the smell from the lamb.

6. When cooking mutton by removing the herbs, wrap the crushed cloves, sand kernels, cardamom, perilla, etc. with gauze.

Cooking together can not only remove the carnate, but also make the mutton have a unique flavor.

7. Soak the mutton in cold water for 2-3 days, and change the water twice a day to make the mutton sarcoplasmic protein.

The leaching of ammonia can also reduce the smell of mutton.

8. When stewing mutton with orange peel, put a few dried orange peels in the pot, boil for a period of time and then remove and discard.

Then, add a few dried orange peels to continue cooking, which can also remove the smell of mutton.

9. Select a few good walnuts by the walnut removal method, break them, and put them in a pot to cook with the mutton.

It can be removed. 10. Hawthorn removal method is cooked with hawthorn and mutton, and the effect of removing the smell of mutton is very good.

Put the rice wine, braised and put the rice wine tastes good, and then put the garlic, the green and long kind, I just burn it, it's delicious.

Add bamboo cane and carrots to boil together.

When you make it, you can prevent a little liquor, and cooking wine can also be used. Liquor works better.

Soak in pepper water for a while before making it.

It's a very good idea, and I also put a small piece of orange peel in the soup while the lamb is cooking, and the effect is good.

When you make it, remember to put down the horseshoe and carrots, it tastes so delicious.

Rinse and soak in running water (tap water) for one day.

The braised lamb in this way is not greasy, and the meat is tender and delicious

Skillfully remove the smell of mutton.

Mutton is rich in nutrients and is a good nourishing product for winter cold. But mutton has a foul smell, and many people don't like to eat it. In fact, as long as the cooking method is correct and the seasoning is appropriate, the smell can be removed.

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.

First of all, when buying mutton, you should pay attention to buying better quality mutton, because not all mutton will be particularly fatAlthough the mutton has a smell, the better mutton has a more fragrant taste, rather than a very smelly smell. I said that the mutton in the northwest, although it also has a smell, but when it is cooked, it will not make people feel that it has a very good taste, but will feel that the smell of mutton is the finishing touch to its taste.

So if you eat mutton, you can choose mutton from the northwestBecause the sheep on their side eat hay, and the climatic conditions are different, the quality of the mutton raised will be completely different. However, if you eat roast lamb, then the quality requirements of the mutton may not be so high, after all, the meat has become dry after high temperature roasting, and you can't eat much smell.

In addition, if you eat roast lamb, you have to sprinkle very strong seasonings after roasting, and the flavor is even more nowhere to hide under the blessing of those seasonings, so when eating roast lamb, there are not such high requirements for the smell of mutton. If it is a home-cooked practice, we can't add a grill at home to roast such a big lamb, so when making mutton at home, it is generally stewed mutton or fried mutton, and the quality of mutton is relatively high at this time.

Because especially the stewed mutton, it pays attention to the original taste, if you add too many seasoningsThen it will rob the taste of mutton, and whatever meat you eat will be the same stew, so stewed mutton is generally eaten in clear soup, and mutton soup is also needed, so mutton must not be too fat. And when making mutton, you can wash the mutton first, then put in the green onion and ginger cooking wine to remove the fishy, and cook it to skim off the blood foam. After that, put the lamb in the pressure cooker and add star anise and cinnamon bay leaves.

Then wait for the lamb to stew, season with the chicken essence when it comes to cooking, and the most important thing is to put a spoonful of white pepper. Because white pepper can enhance the flavor and remove the smell, this is also the essence of boiled lamb.

How to roast mutton mutton to taste.

1. Boil, stew, stew, add radish.

From the perspective of traditional Chinese medicine, radish is cold and can moisten the lungs and reduce fire, while beef is more humid and hot, so the two are more balanced in terms of heat and cold. What's more, the combination of the two can not only reduce the sweetness of the radish, but also reduce the mutton flavor of the beef. In addition, such a combination not only complements each other with nutrients, but also relieves the greasy feeling of beef.

In addition to radish, stewing with carrots, jujubes, poria, etc., is also a simple and nutritious way to remove the body.

2. Fry the oil and add sesame oil from the pan.

When frying in oil, green onions, ginger and garlic should be boiled in a pot, which can relieve the mutton smell of beef. Or wait for the mutton to be fried until it is half-cooked, put in light soy sauce, vinegar, rice wine, etc., and add a small amount of sesame oil out of the pot, so that the fried beef is delicious, and there is basically no mutton smell. The classic way to fry lamb with green onions is to pair a pound of beef with a pound of shallots.

Stir-fry half of the chopped shallots and beef together, and add condiments such as light soy sauce. Wait until the mutton is half-cooked, add the other half of the shallots, until the pot is cooked, and the mutton flavor of the beef is basically gone.

3. Make the stuffing and mix the pepper noodles.

When using beef and stuffing, mix in some peppercorn noodles, minced green onions, and ginger foam, which not only reduces the mutton flavor, but also makes the filling more tender.

4. Shabu-shabu with ingredients.

Eating shabu is a good way to reduce the smell of mutton. Eat the beef with leeks, tofu, and peanut butter, and the mutton flavor will be even smaller.

Lamb stew with American ginseng.

Ingredients: mutton, American ginseng, yam, ginger, green onion, Sichuan pepper, cooking wine, salt, chicken essence.

Method: 1. Wash the mutton and cut it into medium-sized pieces; Ginger slices; Cut the green onions into sections; A small handful of Sichuan peppercorns should be packed in a tea bag, and a small handful of American ginseng should be prepared;

2. Prepare the cooking pot, put in the mutton, add water, the water should be submerged in the mutton, pour in the cooking wine, turn on high heat and boil, adjust to low heat and continue to cook for 5 minutes. Don't cover the whole process;

3. Quickly remove the blanched mutton, rinse it under running water, and drain the water;

4. Prepare a wok, put 2 teaspoons of oil in a clean pot and heat it, add ginger slices and green onions to stir-fry until fragrant, then pour in the blanched mutton and stir-fry until fragrant. Pour in some cooking wine and stir well;

5. Add enough cold water to the pot, skim off the foam after boiling, put in the pepper bun and American ginseng, cover with a lid and boil, turn to low heat and simmer for an hour;

6. Peel the iron stick yam and cut it into hob pieces, put it in the soup and simmer for 15 minutes, open the lid and add salt and a small amount of chicken essence, and simmer for another 10 minutes.

Stewed mutton is particular, use less ingredients and put more of these 3 things, the meat is fragrant and the soup is fresh, and there is no fishy smell.

There should be many friends who love mutton, but there are not many who will do it, because mutton has a fishy smell, and if you can't remove it, a pot of mutton will be ruined.

In order to get rid of this fishy smell, many people will put a lot of spices, although the smell is gone, but the mutton is not fragrant. Because the flavor of the spices is very strong, it covers the deliciousness of the mutton, so it is not appropriate to stew the lamb with the spices.

Today, I will share the delicious and correct way of stewed mutton with you, there is a knack for it, use less ingredients and put more of these 3 things, the meat is fragrant and the soup is fresh, there is no fishy smell, and it is better than the restaurant in it.

How to make a home-cooked lamb stew:

First buy a piece of fresh and good quality mutton, cut it into small pieces along the lines, put it in a clean large bowl, sprinkle in an appropriate amount of salt and flour, stir it, and melt the salt flour.

Knead and soak for more than ten minutes, which can sterilize, remove the oil and dirt on it, soak in bloody water, reduce part of the fishy smell, and finally take out the mutton and rinse it clean.

Add cold water to the pot, pour in the mutton, drip in the cooking wine, heat and boil over high heat, boil out the foam, take out the mutton and control the water for later use, peel the green onion and cut it into sections, peel and slice the ginger, and cut the dried chili pepper into small pieces.

Prepare a clean saucepan, put in the mutton, green onions, ginger slices, dried chili peppers, Sichuan peppercorns, dried hawthorn slices, pour in more water, heat over high heat and bring to a boil, wait a while to change to medium heat.

Continue to simmer for an hour or two, the lamb is soft and rotten, sprinkle in a little salt, and then simmer over low heat for about ten minutes, and finally you can turn off the heat and serve.

Cooking Tips:

Don't use big spices when stewing mutton, the correct way should be to put more pepper, green onions, ginger these 3 things, although they are ordinary, but the effect of removing the fresh and fragrant is very good, removing the fishy smell at the same time, but also making the mutton eat more delicious.

1. Stir-fry the mutton with garlic, add water to boil after stir-frying, and the smell can be removed.

2. Use cold water for raw mutton, add cooking wine, or use white wine or rice wine.

3. When boiling mutton, add mung beans to reduce the smell.

4. When roasting and boiling mutton, add curry powder to remove gas.

5. Add white radish when boiling mutton, and make a few holes in the white radish at the end, so that the taste is stronger.

When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook it together, so that the mutton is not thick.

Many people have found that no matter how they make mutton, they can't escape the smell of mutton itself, which is also the root cause of most people's hatred of eating mutton. In winter, you can drink more mutton soup, because mutton soup can effectively improve a person's ability to resist cold, so that people will not feel so cold in winter.

How to make stewed lamb without fat

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Procedure: Wash the radish, peel and cut into cubes. Wash the lamb and cut into strips or pieces.

Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots. Put the mutton and tangerine peel into the pot and boil it with a fire, beat it to the floating foam forest to change the town, change to boil for half an hour, then add radish, ginger, green onion, cooking wine, salt, stew until the radish is ripe thoroughly, add monosodium glutamate, and put it in a rotten bowl.

When the lamb is stewed, it is boiled with a pinch of tea leaves (wrapped in a gauze bag), and the lamb is cooked quickly, and the taste of the lamb does not change at all. If you don't have tea at home, you can also use hawthorn instead, tea and hawthorn have the effect of making the mutton thick and crispy and fishy.

The master teaches you the authentic "mutton stew", these steps are very important, the mutton is not greasy, and it is a success.

The braised lamb in this way is not greasy, and the meat is tender and delicious

How do you make mutton so that it is not fishy and not fatty? The hotel chef will teach you new methods, which are easy to learn and delicious.

Cut the mutton into strips, grasp the refined salt, chicken powder, pepper powder, grasp and marinate, and add chili fennel after frying.

The braised lamb in this way is not greasy, and the meat is tender and delicious