How to use cooking wine to remove the smell of mutton, and what can you put to remove the smell of m

Cooking wine removal method: soak the raw mutton in cold water several times, cut into slices, shreds or small pieces and put on a plate, 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, 250 grams of water per 500 grams of mutton, and mix well, after the mutton fully absorbs the seasoning, then take 3 egg whites and 50 grams of starch and starch. Cook it later to remove the smell from the lamb.

Soak and remove the fat.

Soak in cold water for about 2 hours, and change the water every 1 hour, so that the ammonia in the mutton sarcoplasmic protein can be fully leached, and the smell can be greatly reduced.

Orange peel removal method.

Put a few dried orange peels in the pot, boil them for a period of time, remove them, and then put in a few dried orange peels to continue cooking, which can not only effectively remove the smell of mutton, but also retain the fresh fragrance of orange peels.

Radish removal method.

Drill a few holes in the radish, cook it with the mutton, and then remove the mutton and cook it separately after boiling.

Sichuan pepper to remove the fat.

Add some peppercorns, green onions, and minced ginger to the lamb stewing process to make the mutton tasteless and more tender.

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.

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.

To soak the mutton in water for about half an hour, the effect 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, add the mutton and stir-fry after the oil is hot, 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.

The method is as follows: 1. Rinse with water: rinse the mutton with water, and after half an hour, the ammonia substances present in the mutton intermuscular protein can be dissolved, and after being in the water, it can be very effective in reducing the smell.

2. Ginger and green onion segments to remove the smell: when the mutton is boiling soup, you can put an appropriate amount of ginger slices, ginger can be very effective to remove the smell of the mutton, and before boiling the mutton, it needs to be put into the pot with the green onion segments, so that it can be well fishy.

3. Coriander to remove fishiness: coriander contains a large amount of volatile oil, and the taste emitted by this volatile oil can help get rid of the fishy smell in the mutton, so you can add coriander to the mutton soup to eat, which can have a good effect on removing the fishy smell and make the mutton soup taste better.

4. Remove fat: The peculiar smell of mutton mainly comes from the adipose tissue in mutton, mainly sheep tail fat, subcutaneous fat and mutton sebaceous glands, which contain a large amount of volatile fatty acids. This substance is an important cause of the fishy smell of mutton soup, so when processing mutton, we need to separate the fat and lean meat, and we must remove the fascia with fat in the muscle gap.

You need to add cooking wine, green onions, ginger, peppercorns, dried orange peel, hawthorn, salt; Be sure to soak the mutton in water for about two hours in advance, then change the water once, then get out of the pot, then put the mutton in, and then skim off all the foam on it, add cooking wine, and then add pepper, green onion, ginger, garlic, hawthorn and orange peel, cover the lid and stew for about an hour and a half, and then take out all the ingredients inside, then add salt, and simmer for about 20 minutes.

There are Sichuan peppercorns, spices, ginger, garlic, green onions, which are all very good ingredients; In the process of boiling mutton, you can put some oranges, grapefruit peels, and hawthorn to attract the fishy smell of mutton, increase the taste, and remove the fishy smell

You can choose peppercorns, green onions, garlic and some shredded carrots, as well as bok choy, and you can add a little pure milk to remove the fishy smell.

Frying lamb in oil before cooking can effectively remove the fish, and the common practices are as follows:

Ingredients: 500 grams of lamb, 300 grams of potatoes, 100 grams of carrots, 30 grams of onions, 10 grams of ginger, 10 grams of green onions, appropriate amount of oil, teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of teriyaki soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of tomato paste.

1. First of all, prepare the required ingredients;

2. Heat the pot, add oil, and stir-fry the mutton until slightly golden;

3. Stir-fry ginger and shallots in a pot until fragrant;

4. Dip the cooking wine along the edge of the pot to increase the fragrance and remove the smell;

5. Add an appropriate amount of boiling water, salt, sugar, light soy sauce, braised soy sauce and tomato paste;

6. Bring the heat to a boil, turn to medium heat and simmer for 15 minutes;

7. Put potatoes and carrots into the pot and simmer until they can be easily pierced with a fork;

8. Add the onion slices and stir well;

9. Put it on a plate and serve it on the table.