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

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.

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.

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.

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.

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.

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.

The nutritional value of mutton is very high and delicious, but the smell of mutton affects the appetite of many people, so many people are asking how to effectively remove the fishy smell in mutton? Today, I will introduce you to the best way to remove the smell of mutton.

The best way to get rid of the smell of lamb.

1.Soak in cold water.

Soak the mutton in cold water for 2-3 days in advance, and then change the water about 2 times a day to let the ammonia in the sarcoplasmic protein in the mutton leach, which can effectively reduce the smell in the mutton.

2.Add turnips.

When stewing mutton, the mutton and radish are stewed together, and the radish has a good absorption effect, which can effectively reduce the fishy smell of mutton soup.

3.Add the dried orange peel.

When stewing mutton, put a few dried orange peels in the pot, boil them for a period of time and then remove them, and then put in a few dried orange peels to continue cooking, orange peels have a super good odor removal effect, use orange peels to remove odors, and also make the mutton soup with a fragrance.

4.Add a variety of spices.

When stewing mutton, wrap fennel, pepper, star anise, cinnamon and cook it together, which can not only remove the fat, but also make the mutton have a unique flavor; When stewing mutton, wrap the crushed cloves, sand kernels, cardamom, and perilla with gauze, which can not only remove the flesh, but also make the mutton have a unique flavor; When stewing mutton, add an appropriate amount of coriander, coriander contains a lot of volatile oil, and its special aroma is emitted by volatile oil, which can get rid of the fishy smell of meat.

5.Add a variety of condiments.

Before simmering the lamb, the lamb is cut into small pieces, marinated with seasonings such as ginger, cooking wine, sugar, etc., and blanched. When stewing mutton, add some rice vinegar, remove the mutton after boiling, and then continue to cook, which can also remove the smell of mutton.

6.Add mung beans.

When simmering mutton, you can put a small handful of mung beans into the soup, and the smell of mutton will disappear automatically.

I believe that after reading the above introduction, you have a better understanding of the best way to remove the smell of mutton, I hope the above content can help you, I wish you a happy life and good health.

Blanch the mutton first, then boil for 15 minutes and then re-clean and stew again, the water should be more and the container should be larger, cut three taels of old ginger shreds, add more dark soy sauce and rock sugar to stew together, stew until the sheepskin mutton fat melts, the meat is rotten with chopsticks, and then add some cinnamon, star anise, pepper, cumin, all spices should be spiced, do not use seasoning powder, re-minimum heat and simmer for half an hour, the previous soup base does not need to be replaced, the spices can be added again, it is best to seal the spices with gauze and then put them into use, When eating, throw it away or fry sesame oil separately, and don't fuse it with the meat, so as not to choke too much and spicy tongue.

Remove radish and orange peel.

1. Soak the mutton in water and cut it into pieces of about 2 cm.

2. Prepare a white radish, cut the white radish into larger pieces and poke a few holes.

3. Put the chopped radish in cold water and cook it with the mutton.

4. After the water boils, remove the mutton and cook it separately to remove the smell.

5. After the above steps are completed, if the fishy smell is not removed, put a few cloves of dried orange peel in the pot of stewed beef and mutton, boil for a period of time and then remove and throw away. Repeat it several times, and the smell will be sucked away by the orange peel.

After the mutton is cut into pieces, put it in a pot and blanch it, and add cooking wine when it simmers so that it can remove the smell. The specific method of lamb stew is as follows:

The ingredients that need to be prepared in advance include: 230g of tomatoes, 330g of mutton, a little salt, a little green onion, a little ginger, a little star anise, a little cinnamon, a little cooking wine, a little sesame oil, a little blending oil, a little pepper, and a little coriander.

First, wash and cut the prepared mutton and set it aside for later use.

2. Then peel and cut the prepared tomatoes and set them aside for later use.

3. Blanch the cut mutton in a pot, then remove and wash.

4. Heat oil in a pot, add green onions, ginger and star anise cinnamon, and stir-fry quickly.

5. Then add the blanched mutton and stir-fry quickly.

6. Put an appropriate amount of cooking wine, water and salt in the pot, cover the lid, bring to a boil over high heat and simmer over low heat.

7. Then put the tomato cubes into the pot.

8. Put a little pepper, coriander and sesame oil in the pot, mix well and turn off the heat.

9. Mix well and put out, so that the mutton is stewed.