How to stew mutton deliciously and rotten without fishy smell?

First, clean the lamb you bought. After washing, cut into pieces of similar size and place in a clean container for later use. At this point, add an appropriate amount of mustard to the container and stir well with your hands.

Stir well, put in the refrigerator, freeze until the next day, and then remove and clean.

Before stewing, the mutton should be soaked in water, and the blood should be removed after boiling (there must be more water, more than half of the mutton overflows, the mutton is put in cold water, and the foam is skimmed off after boiling over high heat, so that it is clean, and the remaining water is just overflowing the meat, and the water should be as clear as water, so that the mutton smells smaller).

Lamb must be cooked in cold water. The purpose is to slowly boil out the stinky blood foam of the mutton. Remember that when the water is boiling, the blood foam must be cleaned up. After washing, add a few slices of ginger and simmer for 45 minutes to 1 hour, and then add the tea horse.

Lamb is cooked before using baking soda.

Soak it, or it can cook faster! When stewing meat, add thinly shredded or thinly sliced orange peel to remove the smell, and the acids in the orange peel also make the meat tender.

Add hawthorn to stew together, which can make the lamb cook faster and absorb the flavor. Adding a piece of sugarcane to stew together can also make the lamb cook faster! When the lamb is stewed, add a little tea leaves.

Wrapping it with ingredients can also make the lamb cook quickly. However, this method can only be used for braising and not for stewing. The soup came out black

Mutton deflavoring: Radish deodorization method white radish poke a few holes, put it in cold water and cook it with mutton. After boiling, remove the lamb and cook it separately to remove the smell. Vinegar.

The taste of lamb can be removed. Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue to cook to remove the smell of mutton.

The weather is getting colder and colder, and it must be a particularly happy thing to stew a pot of steaming lamb. But many of our friends, their own mutton stewed at home, firewood and chewing, and not tasteful, today, I will share with you the restaurant does not spread the know-how of stewed mutton, within 30 minutes can make the mutton taste soft and rotten, no smell, well, don't talk nonsense, next, I will share these tips with you.

Tip 1: Pat the lamb with a knife a few times.

First of all, when we stew mutton, the first trick is that the mutton must be slapped a few times with a knife, and everyone must not think that this detail does not matter. Many friends bought mutton, cut directly into the pot stew, this is the key to cause the mutton to not taste good, the correct way is to cut the mutton, with a knife a little hard to pat a few times, the mutton to deform, so that the muscle fibers in the mutton, will be scattered, the stewed taste will be more soft and rotten, this point, we must keep in mind.

Tip 2: Blanch the lamb for no more than two minutes.

The second trick when stewing lamb is not to blanch the lamb for more than two minutes. Because if the mutton is boiled in clean water without oil, the skin of the mutton will shrink, and any seasoning will not be flavored in the later stage. The correct way to do this is to put the lamb in a pot under cold water, skim off the foam for about a minute and a half, and then pour it out immediately.

This is the correct blanching process for mutton, and we must all keep this in mind.

Tip 3: Refined salt must be put last.

The third trick to stew mutton is that the refined salt must be put last. Many friends will mutton in the pot, directly add salt to taste, in fact, this practice is wrong, if you add salt directly, then the stewed mutton, will only have a salty taste on the outside, there is no salty taste inside, only the mutton stewed soft enough, and then put salt to simmer, so that the saltiness of refined salt, will be inhaled into the mutton, and the taste is more delicious, this detail, we must also keep in mind.

Summary: How to make the stewed mutton soft and delicious, there are three tricks, the first trick is that the mutton must be gently patted a few times, the second trick is that the blanching time can not exceed two minutes, the third trick is that the refined salt must be put last, as long as you master these three tricks, to ensure that the mutton stewed by you is more delicious than the restaurant.

1. Wash the mutton and chop it into pieces.

2. Prepare all the side dishes: wash the onions and tomatoes and cut them into large pieces; peel the carrots and potatoes and cut into cubes; Whole garlic, peeled; Cut the ginger into large slices; A small amount of cinnamon and set aside.

3. Put the mutton in a pot with cold water, blanch it and wash it with water to remove the foam and oil, drain and set aside.

4. Put a small amount of oil in the pot, heat it with an appropriate amount of rock sugar, and heat it over medium-low heat until the rock sugar melts.

5. Pour in the lamb and stir-fry constantly.

6. Bring the meat to color, tighten the meat, and set aside.

7. Wash the pot, add a small amount of oil, heat, add garlic + ginger slices + cinnamon, and stir-fry.

8. Pour in the tomatoes and onion cubes and stir-fry a few times.

9. Add the carrots and potato wedges and stir-fry until the onion is slightly soft.

10. Pour the lamb and all the side dishes into the pressure cooker and add the appropriate amount of water at once.

11. Cover the pot and cook over high heat until the gas is out.

12. Simmer over medium-low heat for about 50 minutes.

13. During the cooking process, prepare the garlic sprouts, wash them well, and cut them into medium and long sections.

14. When the time is up, remove the cover, sprinkle in the garlic sprouts, and add an appropriate amount of salt.

15. Stir it with a spoon, simmer for 5 minutes away from the lid of the pot, and the delicious, rotten and fishy mutton is ready.

How to stew mutton, delicious and no fishy smell.

1. When stewing mutton, add Sichuan pepper to remove the fishy smell, but the amount of Sichuan pepper should be controlled.

2. When stewing mutton, add an appropriate amount of ginkgo to remove the smell.

3. Before stewing the mutton, clean the purchased mutton, and then soak the mutton in water for two hours.

4. When stewing mutton, the mutton should be blanched, and some dirty things in the mutton should be blanched out, and the foam produced can be skimmed, so that the fishy smell of the mutton can be removed, and the effect is more significant.

Now that the weather is slowly getting colder, then soup and delicacies must be indispensable, such as crucian carp soup, old hen soup, mutton soup, etc., there are countless of them, and each method is very different. In particular, the mutton soup is very popular in our restaurant, and it is almost a must-order delicacy on the table. This is not only because the mutton soup is delicious, but the key is that the mutton soup is made nutritious, and it warms the body and stomach, and with some pepper, the whole body is warm after drinking that bowl, and I feel sweaty.

So at this time, some people must be curious, since the mutton soup is so delicious, how should it be stewed? In fact, the key point of stewed mutton soup should be reflected in the word "stew", as long as it is slowly stewed over low heat in the later stage, the stewed mutton soup is definitely very nutritious. However, the first step of stewing mutton soup is also particularly important, and the fishy smell and blood of the mutton itself must be removed, so that the stewed soup will be more delicious.

I won't say much below, today I will share with you the specific steps and details of mutton soup, I will express it in the simplest and easy-to-understand words, so that everyone can understand and understand, and you will read it with me.

Preparation. Ingredients: one pound of mutton.

Accessories: 1 white radish, a little ginger and green onion, 3 grams of salt, 1 gram of chicken essence and monosodium glutamate.

Steps for mutton broth.

Steps. First, first put the mutton into clean water, soak it for 1 hour, change the water twice halfway (this step is to remove the fishy smell in the mutton), and then chop the mutton into small pieces (slightly more even, so that the later ripening time is consistent).

Steps. 2. Put an appropriate amount of water in the pot (slightly more water), wash all the ginger and cut it into slices and put it in the pot, then put the mutton in the pot and blanch it for three minutes and then remove it (this step must be blanched for a long time, so as to better remove the fishy smell).

Steps. 3. Then prepare a stainless steel bucket, put in mutton, ginger and shallots, and water (the water should be over a large section of the mutton, so that you don't need to add water twice in the later stage), bring to a boil over high heat, and then turn to low heat and simmer for 90 minutes.

Steps. Fourth, when the time comes, put in the white radish pieces (the white radish should be cut into hob pieces, so that it is not easy to rot in the later stage), and cook for another ten minutes (at this time, the mutton is already rotten, if you don't know whether the mutton is cooked thoroughly, you can gently poke it in with chopsticks).

Steps. Fifth, the last step is simple, that is, adjust the mouth, put in salt, pepper, chicken essence, monosodium glutamate in turn (the taste is slightly lighter, so that the entrance will be more tasteful), continue to simmer for a minute, you can put it out of the pot and put it on the plate, if the family is rich, it will be more perfect to decorate it with garlic.

Summary of mutton soup.

Summary. 1. In fact, this dish can not only be made into soup, but also made into braised sauce, the method is almost the same, the only difference is that the braised needs to put soy sauce, and in the end, the soup must be tightened.

Summary. Second, for this dish must be simmered slowly, and at the same time, when stewing in the later stage, do not add water twice, which will greatly affect the taste of mutton soup, and the pot will also reduce part of the fragrance.

The stew is delicious, no fishy smell, and it is easy to rot after a little longer.

Add ginger, and then ton it for an hour, it will definitely rot.

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.

Pu Shu participated in the recording of the program.

Previously, rumors of celebrities getting "sky-high salaries" on variety shows were flying all over the sky. Aya admits that this problem does not exist in "Adventures in Life". "You said that there are opportunities to make money.

We have a lot of days for the show, and for the same money, people shoot for one day in other shows, and we have to shoot for a week. There is no 'benefit' in terms of salary. In fact, they will come, they are still interested in the content, and there must be some things that have not been negotiated in the process, but they are all 'the right people', and those who should come will come.

In Zhao Qi's view: "Because "Adventures in Life" is not consuming their popularity for the guests, it is also a kind of growth for the guests. This is a program that completes the world view, and they need to go to the world to see it, to understand how others live, how to view life, not just firewood, rice, oil and salt in the city between the grids.

Just as Xiao S saw Rachel, she also realized that there was still such a mother who left the UK to live comfortably and do relief in Africa, and she also said that if her daughter said that she would volunteer one day, she would be very proud. In fact, if an entertainer recognizes the value of the journey to them, then their engagement is high. It's not like a reality show that travels on a regular basis.

Brief summary. Compared with those variety shows that appear in the ** time period and are lively and family-friendly, Aya feels that "Adventures in Life" is more like a "late-night show" suitable for watching before going to bed and when you are alone. With entertainment effects, it's easy to find an outlet for your emotions.

But there is not only one side to human emotions, sometimes you need to calm yourself down, and after reading it, there is something left in your heart. When you have to deal with a fast-paced life, and those things you want to do can only be hidden in the bottom of your heart. When you see a group of people doing those things, and you see the possibility of another life, you will be touched.

Next, "Adventures in Life" will go to Yunnan to record the last episode of the program. The three episodes that have been broadcast have a good reputation, and more and more "tap water" have taken the initiative to Amway it and discuss its significance. Zhao Qi said:

We can't say what we want to stand on and lead at what height. We just.

Hunger. Like a master.