How to get rid of the fishy smell of mutton, how to get rid of the fishy smell of mutton

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.

Method 1: Spice removal method.

Many people pursue the principle of "pig does not pepper, sheep does not expect", that is, when stewing pork, do not put pepper, stew mutton without enlargement, but when boiling mutton, add crushed cloves, sand kernels, cardamom, perilla and other boiled with gauze, not only can remove the fat, but also make the mutton have a unique flavor.

Method 2: Blanching method.

Put the lamb in a pot with cold water, add cooking wine, peppercorns and ginger slices, and skim off the foam after the water boils. Blanching in a pot under cold water can remove most of the blood water in the mutton, and the heating time is relatively long, which can effectively remove the smell and fishy smell in the mutton. You can't use hot water directly, if you blanch it with hot water, the meat on the outside of the mutton will shrink quickly, and the blood and fishy smell inside will be difficult to remove.

Method 3: Cumin removal method.

Mutton and cumin can be said to be a pair made in heaven, especially when roasting mutton, plus cumin seasoning, the mutton is on the stove, and cumin is sprinkled when it changes color slightly, as the temperature becomes high, the oozing fat detonates the taste of cumin, and the double fresh fragrance wafts together, whose appetite can not be aroused?

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.

Introduction: For those who often visit the grasslands of Inner Mongolia, the beef and mutton on the grasslands are not only not fishy, but also have no smell. So, what seasonings do you need to put in lamb stew? Next, I will tell you about it.

Ingredients for lamb stew: carrots, onions, tangerine peel, including pepper and star anise. If you feel that the mutton has a strong fishy smell, you can add some ingredients with strong adsorption, such as carrots, onions, tangerine peel, including Sichuan pepper, star anise, etc., but when we use seasonings, remember that the proportion of seasonings is not too much.

The purpose of the seasoning is to remove the smell of mutton and increase its fragrance, but try not to let the fragrance of the seasoning cover the fresh aroma of the mutton itself, so that the mutton is more delicious.

Lamb is known to be delicious but has a distinctive smell. If this smell is not handled well, the taste of the lamb will be very poor. Therefore, when stewing lamb, how to get rid of the smell is an important step.

When stewing lamb, seasonings are also mostly added to remove the smell. When we stew mutton, add about 10 grams of licorice, cooking wine, ginger and so on to the stewed mutton, and then stew the sheep, and the smell of the sheep will almost disappear. Pay attention to 10 grams of licorice with 1 kilogram of lamb.

In this way, you can't put too much if you put too much. The fat smell is solved. The next step is to make the taste of the mutton soft and rotten without burning wood.

At this time, adding a little salt is the point. In general, don't add salt too early to stew lamb, it's best to add salt before removing from the pan. Also, use lukewarm water and do not use hot or cold water when adding water.

Generally, lamb and vegetables can be eaten together. Eating together is nutritious and tastes very good. However, there are also some contraindications that must be noted.

It means that it is better not to eat mutton with vinegar, and it is better not to drink tea when eating mutton. Don't eat pumpkin, watermelon, and bamboo shoots together. In particular, pumpkin, bamboo shoots and lamb should not be stewed together.

These taboos must be firmly remembered to destroy the pie burial. Only in this way can you eat mutton well, and mutton can become a nourishing ingredient.

1) After slicing and dicing the mutton before eating, soak it in cooled black tea for 1 hour.

2) Soak the mutton in water for 10 minutes to rinse off the blood, then put it in a pot and boil, and add 5 red dates at the same time.

3) After slicing and cutting the mutton, put it in a pot of boiling water, add an appropriate amount of rice vinegar, and remove the mutton after boiling. Vertical reeds.

4) According to the ratio of mutton and mung beans 10:1, add and cook to remove the smell and add color to the mutton.

5) When stewing lamb, add a walnut with skin or a few pieces of orange peel to the pot to remove the fishy smell.

6) When the mutton is stuffed, you can add an appropriate amount of white radish, and then add some green onions, ginger, cooking wine, etc., which can not only remove the fish, but also supplement the lack of vitamins in the mutton, and it is not greasy to eat before eating. In addition, you can also stir in a few raisins when making the filling.

7) Add radish when stewing mutton, not only to remove the smell and increase nutrition, but also a famous dish.