What to do with the fresh lamb that I bought

1. After washing the fresh mutton, divide it into several portions, each serving is the amount of one meal. Then pack it in a plastic bag and put it in the blast freezer of the refrigerator.

2. Cut the fresh lamb into fine cubes and pour an appropriate amount of cooking oil into the wok.

Heat, when the oil is hot, put in the mutton and stir-fry, stir-fry enough, add an appropriate amount of salt. Once cooled, store the lamb in a clean container.

3. Smoke and dry to preserve fresh mutton. Slice the lamb, salt evenly on both sides of the slices and hang them or lay them flat in the sun to dry.

4. Air-drying method to preserve fresh mutton. The lamb is smeared with salt or other condiments, or soaked in soy sauce, hung in a cool place, and blown in a dry wind until hardened.

Mutton try to eat fresh, if it is just bought fresh mutton, wash the surface of the floating ash with water, do not wash it, let alone soak in water, only the mutton of unknown origin is not white, only soak in cold water to pull out the poison, herbivores are very clean.

Try to eat fresh lamb. If the lamb is fresh, simply rinse the surface with water. Don't wash it hard, don't soak it in water. Cold water receptive, herbivores are clean.

If you don't eat it, you can freeze it in the refrigerator. If you eat it, you can wash it and cook it.

If you make fresh lamb right away, you can wash it, and if you don't eat it right away, put it in the refrigerator and don't wash it.

After buying the mutton, it can be soaked in water for about three hours, and then rinsed with water.

Mutton itself has a certain smell, when boiling mutton soup, it cannot be blanched, marinated and other ways to remove the smell, because it will cause the loss of nutrients and affect the taste of eating.

Therefore, there are some ways to reduce the smell when cooking, such as:

1. Remove the smell of radish:

We poke the white radish with a few holes, then boil it in cold water with the mutton, and then remove the mutton, which can remove the smell very well.

2. Rice vinegar to remove the smell

Put the lamb in cold water, then add some rice vinegar to the water, bring it to a boil and remove the lamb.

In life, you can also blanch the smell of the mutton, we put the mutton in cold water, and then add cooking wine to boil over high heat, it is recommended to put green onions, ginger and other condiments in the water to help remove the smell.

Lamb is a common type of meat in life, which is deeply loved by people, and you need to pay attention to the following aspects when buying.

Fresh lamb has a delicate texture, fat and thin, white stripes, pink color, and a mediocre gloss, but dark red lamb cannot be purchased.

1. When stewing mutton, put a few dried orange peels in the pot, boil for a period of time and then remove and discard them, then put in a few dried orange peels and continue to cook, repeat several times until the smell of mutton is completely removed.

2. Sichuan pepper has its unique taste, when making mutton, put in an appropriate amount of Sichuan pepper, which can effectively remove the smell of mutton. However, it is best to stir-fry the peppercorns in oil and throw them away, or use a clean gauze bag to treat them, otherwise it will be very uncomfortable to eat the mutton in your mouth.

3. When concocting mutton, whether it is boiling mutton soup, stewing mutton, or eating hot pot, you can put a small handful of mung beans into the soup and cook it with mutton, without taking out the mutton, so that the method of removing the smell is also very convenient and fast.

4. When boiling mutton, wrap the crushed cloves, sand kernels, cardamom, and perilla with gauze, which can not only remove the carnate, but also make the mutton have a unique flavor.

5. Soaking in water for a period of time is a must, not only can it clean the mutton more cleanly, but also effectively remove a large part of the smell. But don't soak it for too long, otherwise the lamb won't taste fragrant.

1.The fat on the mutton can be stir-fried, such as with cabbage, potatoes, etc., so that the cooked mutton will not be very greasy to eat. Or directly used for barbecue, and then extract mutton fat, these methods can be a good way to properly handle the mutton fat.

2.If you want to extract mutton fat, you should first put a little oil in the pan, and then put the mutton fat in it and stir-fry, so that the fat in the fat will be fried. Lamb fat is added to the meat filling of dumplings or buns, and the taste is very good.

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The first step in mutton processing is to wash all of it, boil it in an iron pot to remove the smell and remove the blood foam, add a small handful of peppercorns when cooking, and add an appropriate amount of green onions, ginger slices, and a little more cooking wine.

If you want to get rid of the xenon taste, you need to put onions, ginger, garlic and white wine to marinate it, there are many ways, as long as you are careful to do it, but the mutton needs to be in moderation, otherwise it is easy to catch fire.

First of all, you must make sure that the lamb has not gone bad, otherwise it should not be eaten. There are only two ways to make it delicious, one is to chop and eat the filling, and the other is to make a barbecue with more cumin and chili.

Method one, we can first remove the fascia of the lamb and then prepare a piece of plastic wrap.

Wrap it, squeeze out the air inside, and then take out a few pieces of paper on the package, we put it into a plastic bag, squeeze out the air inside, so that it is in a state relative to the vacuum, after that, we prepare a basin of cold water, put the sorted mutton in, we only need to change a basin of cold water every three days, so that it can keep it from deteriorating for a month, and the next time you eat it, it will be as delicious as fresh, and it can ensure that the nutrition will not be lost.

Method two, we sprinkle some salt on the surface of the mutton, turn over and sprinkle some, salt has a good sterilization and disinfection effect, and then pour in some soy sauce, soy sauce can make the mutton maintain its umami, so that it does not change the texture for a long time, then the two seasonings are evenly kneaded on the surface of the mutton, so that they can penetrate well into it, and then we can use a small hook to put it in the shade, with a dry wind to blow the mutton to harden, but never use the sun, you can remove the moisture in the mutton, It is used after air drying.

How to keep lamb fresh.

However, it is necessary to remind everyone that it is best not to use this method in places with high air moisture content, and it is suitable for use in places where the air is relatively dry and low humidity, so that the mutton will be fresh and will not spoil for a month.

Smoked: Lamb is cut into slices, salted on both sides of the meat, and then hung or spread flat in the sun to dry. Generally, it is good to dry it for a few days. This allows the lamb to last for a long time and tastes good.

There are other methods that are also more suitable for lamb preservation:

1.If you want to eat it outside, freeze it in advance, take it out when you go out, and put it in a thermal bag.

2.If you eat it the next day, you can put it in the refrigerator and freeze it.

3.If you want to keep it for less than a month, you can peel off the fascia of the lamb and wrap it in plastic wrap, wrap it in newspaper and towel, and put it in the refrigerator.

4.It can be made into canned mutton and stored in the refrigerator for up to half a year.

If the mutton is not fresh, you can use it to burn and eat, first boil it in water for about ten minutes, remove the peculiar smell, and then get a little more ginger, garlic and bean paste, chili pepper, put it in the pot and fry until fragrant, pour in the blanched water, mutton, add water and cook it together.

If lamb is not fresh, how do you make it delicious? If it does not deteriorate, use braised it. Add some grass fruit beer and goji berries.

Now the lamb in the market and in the supermarket is not fresh and has been frozen for a long time. How did you eat before? How do you eat braised pork now?

Add some radishes, cook in boiling water for 10 minutes, and sauté the lamb with cumin. What is the freshness? If there is a taste, you can't eat it.

Why eat when it's not fresh? Stew lamb or fish.

Blanching to remove the smell: If you find that the mutton has a slight change in taste, you can only remove the odor by blanching, but generally when blanching, you should add some star anise, white vinegar, white wine, ginger and other seasonings, so as to effectively remove the smell of mutton, and at the same time increase the fragrance of mutton; Just throw it away:If you find that the mutton has been left for too long, not only is it a little smelly, but the meat has become soft and has juice, which means that the mutton has spoiled and spoiled, and you can no longer eat it, so you can only throw it away.

If the mutton is not fresh, it is best not to eat it, because if the meat is not fresh, it will breed a lot of bacteria, and it is not good for people's stomach to eat it. If you don't want to waste it, then add more spices to the lamb to cover up the stale taste.

You're talking about lamb, how do you do it? First of all, to see if it has a bad taste? Also see if it's bright? If it's bad, don't eat it, if you want to eat it, you can stew mutton and eat dumplings, it's all okay.

You've been freezing for a month, so it's recommended not to use methods like lamb stew. When cooking, it is best to put more seasonings, such as yellow braised mutton, grilled lamb chops or more chili peppers, which will effectively cover up the strange smell.

Lamb needs to be cleaned after buying it home. Whether it's cooking or preserving, the fresh lamb you buy at home needs to be cleaned. Generally, fresh mutton has blood and water and a lot of dirt on it, if it is cooked directly, it will affect the taste and health, and if it is stored directly, it will shorten the preservation time.

Fresh lamb that you have just bought home can be soaked in a basin that must be filled with water. Soak for about an hour to allow all the blood on it to disappear. After soaking, cut the mutton into pieces with a knife and put it in clean water and wash it.

Once washed, scoop up all the lamb with a colander to remove the water and then it's ready to cook.

If you don't plan to cook, you can wash it and apply some salt and plastic wrap.

Wrap it and freeze it in the refrigerator to prolong the storage time.

In order to make the mutton without a fishy smell, if you plan to cook the mutton, it is best to blanch the water, only after blanching, the fishy smell on the mutton will disappear, and the cooked mutton is more delicious.

Mutton is frozen in the refrigerator, although it can be stored for a long time, but it cannot be kept all the time, and it needs to be eaten in a short time, so as to ensure that the mutton does not deteriorate.

1.After the fresh lamb is washed, divide it into portions, each serving is guaranteed to be the amount of one meal, and then pack them in a fresh-keeping bag and put them in the freezer compartment of the refrigerator.

2.First, cut the fresh mutton into fine cubes, pour an appropriate amount of cooking oil into the pot and heat it, and after the oil is hot, put in the mutton and stir-fry. Sauté until there is no moisture in the lamb, then add salt.

After cooling, put the lamb in a clean container and take it out when you want to eat it. The mutton preserved in this way is very delicious to make mutton noodle soup or stir-fried cumin mutton.

3.Fresh lamb can be preserved by the smoked method. Cut the lamb into slices, rub salt on both sides of the meat, and hang it up, or spread it flat in the sun to dry. Generally, it is good to dry it for a few days. This allows the lamb to last for a long time and tastes great.

4.Fresh lamb can be preserved by air-drying. Smear the lamb with salt or other condiments, or soak it in soy sauce, hang it in the shade, and blow it in a dry wind until the lamb hardens, but never in the sun. In this way, the water in the lamb can be removed, and it can be dried before eating.

However, it is important to note that in places with high moisture content in the air, it is best not to use the air-drying method. In places where the air is relatively dry and the humidity is low, it is suitable to use the air-drying method, and when making air-dried mutton, the mutton should not be too thick, otherwise it is not easy to dry and not put too much salt and salt.

The preservation methods of mutton are: 1. Refrigerator preservation; 2. Stir-fry and preserve; 3. Fumigation and preservation; 4. Air-dried and preserved. 1. Refrigerator preservation:

After washing the fresh lamb, divide it into portions, and each serving is guaranteed to be the amount of one meal. Then pack them in a crisper bag and put them in the blast freezer of the refrigerator.

Mutton is not suitable for long-term storage, it is best to eat it within 1-2 days, if you need to store it for a long time, you can remove the fascia of the mutton, wrap it with plastic wrap, wrap it with a layer of newspaper and a layer of towels, put it in the refrigerator freezer and freeze it, and generally can be stored for 1 month without deterioration.

Fresh mutton needs to be cleaned before cooking, first of all, do not rinse directly, because if you rinse the raw meat with the faucet, not only can not kill the small hall culture above, the splashing water will also let the bacteria contaminate the kitchen sink, cutting board, cooking table, kitchen knife, as long as the splash may splash to the place, the bacteria may spread in the past, so try not to wash Liang Wei raw meat directly, you can take the following methods:

1. When washing raw meat, it is best to put the meat in a fixed container, such as in a basin specially used to wash meat, and then add water to soak it, which can also effectively prevent cross-contamination of bacteria.

2. Soak in cold water in a prepared container for 30 minutes.

3. After taking it out, blanch it in a pot, put some ginger slices in the pot, put a tablespoon of white vinegar (ordinary enamel spoon), boil, pour in an appropriate amount of rice wine, and then boil.

4. Take out the meat and rinse it again, it will be clean and fishy.

5. Find a clean container for the meat and prepare for the next step of cooking.