When stewing lamb, what seasonings can be put to remove the smell of mutton?

In the process of stewing mutton, if you want to remove the smell of mutton, you can choose to add an appropriate amount of ginger, pepper, green onions, peppercorns, cinnamon, star anise, etc. to the pot. Before stewing mutton, be sure to clean the mutton, blanch it again, add cooking wine and ginger slices in the process of blanching, boil it over high heat to remove the foam on the surface, and wait until the meat is cooked and then take it out and wash it with water. Put the cleaned lamb into the pressure cooker, add ginger slices and water, prepare the spices, you can choose to wrap the spices in gauze, and prepare a little chopped green onion in the process of stewing the mutton, the spices need to be stewed with the mutton, sprinkle with green onions, pepper and salt before turning off the heat.

The method of stewing mutton is relatively simple, and the mutton stewed in this way tastes very delicious, and there will be no smell, if you want to taste better, you can also choose to add some carrots or cooking wine and other condiments when stewing mutton. Carrots and lamb are stewed together, and the mutton soup will not be too greasy, and the nutritional value will be improved. <>

Everyone's method of boiling mutton will be different, in the process of boiling mutton, you can also choose to put red dates, almonds or orange peel and other seasonings, which can remove the smell, in addition to carrots, white radish is also a very suitable choice. Rice vinegar, mung beans, vigorous herbs, hawthorn, walnut kernels, etc. can be removed and added to the mutton soup according to your preference. Adding a small amount of orange peel to the lamb stew can play a role in increasing the flavor.

When boiling mutton, you can pour in an appropriate amount of curry powder to make curry mutton, not only has no umami, but also a very delicious food, if you have no cooking experience, it is best to choose to be simple, put carrots to stew mutton. According to the amount of mutton broth, add the appropriate amount of seasoning, so as to make the mutton more delicious.

You can add ginger slices, Sichuan pepper, or pepper, you can also add green onions, and you can also choose cinnamon, these condiments can remove the smell of mutton and ensure the taste of stewed mutton.

You can add cumin, tangerine peel, star anise, white cardamom, bay leaves, as well as cooking wine, green onions, ginger, be sure to marinate the lamb for a period of time in advance, and then simmer for 40 minutes.

You can put tangerine peel, star anise, bay leaves, cumin, ginger slices, cooking wine, green onions. These spices are a great way to get rid of the phlegm smell.

How do you remove the smell of lamb from lamb stew? Many people don't like this smell, and if you want to get rid of this smell, it's actually not difficult, there are many ways, and the effect I've tried is betterThe technology is to remove the fat and use other accessories (such as white radish, orange peel, spices, etc.).There are many ways to use a variety of combinations for better results.

Mutton is the best product in livestock meat, mutton not only tastes delicious and delicious, but also very nutritious and nourishing, but there is a great smell in mutton, like I especially like this smell, but many people don't like this smell, especially when stewing mutton, it should be removed with other accessories, and I will share several methods in detail.

1. Understand the taste of mutton**.

Sheep have a strong smell, everyone knows it, but many people don't know that this smell comes from the sheep's **? In fact, the smell of mutton mainly comes from itFatty acids in adipose tissue, and these fats are commonly said to be the fat on the sheep, as long as the fat contains a large amount of this fatty acid, it exudes a smell.

Therefore, if we want to get rid of the smell faster and better, the first thing is to separate the fat from the lean meat, and the lean meat will basically not have such a big smell after separation, and it will be much easier to further remove the fat meat.

Second, the production technology is up.

1. The choice of mutton

The older the old mutton, the heavier the smell, so if you don't want to be so troublesome to deal with the smell, when buying meat, choose a tender lamb, this kind of lamb is very tender, the smell is small, because the fat in it is less and not old, the smell is naturally much smaller.

2. The production method is up

The production method is very simple, that is, after the mutton is washed, soak it in clean water for a period of time, soak it in blood water, and then blanch it in a pot, add ginger slices, cooking wine, etc., cook for a few minutes, and leave the water surface foam off.

In addition, when stewing mutton, do not cover the pot, so that the smell of the pot runs away completely, if the lid is covered, the smell and steam emitted from the pot has been flowing in the pot, so there will always be a strong smell.

3. Remove the fat by adding other excipients.

1. Spices

Speaking of spices, we all know that when we usually stew meat, those plant spices, such as star anise, cinnamon, bay leaves, tangerine peel, etc., these spices can be said to be all-purpose spices for removing fish, removing and increasing flavor, so if you want to stew fragrant and unsmelly mutton, you can also use these spices.

However, because the taste of these spices is very strong, you should put less when you put it, and if you put too much, it will cover up the delicious fragrance of the mutton itself, and it will lose the meaning of eating mutton. When stewing mutton, wrap these spices in a cloth bag and stew them in a pot.

When stewing mutton, you should add green onions, ginger, and cooking wine to remove the smell, and add pepper, hawthorn, and mash, which not only removes the smell but also makes it more delicious.

Stewed mutton can be added with ginger slices, peppercorns, cinnamon, star anise, pepper, green onions, etc. to remove the smell.

To boil mutton, drill holes in a radish and put it in a pot to cook with the mutton; You can also put a few mung beans in the pot to remove the fishy smell. Boil the mutton in water, add a little garlic and thin chili pepper when eating.

Mutton is not only delicious, but also rich in nutrients, belongs to a particularly nourishing meat, in winter people often like to drink mutton soup to keep warm, and when we make dumplings, we usually choose mutton dumpling filling to make. Especially in some Central Plains areas, here is far from the sea, everyone often eats meat in daily life has mutton, mutton is a more nourishing food in some Central Plains areas, but some people love mutton to the bone, of course, there are also people who are disgusted when they see mutton. <>

We found that the mutton soup in some shops selling mutton soup is particularly delicious, and the mutton tastes good, but the mutton made at home is easy to have a strong smell, which not only makes people lose their appetite, but also sticks to our clothes and is not easy to disperse. In fact, if you want to get rid of the smell of mutton, this way is very simple, you only need to pay attention to such a small detail before making it. First of all, you must know that the smell of mutton is actually the same as the fishy smell of other meats, and most of this taste is the blood in the meat.

Therefore, before making mutton, we need to soak the mutton in cold water, preferably for more than two hours, to soak the blood in the meat. <>

In this way, it is easy to reduce the smell of the mutton when making it. After that, you need to blanch the mutton, you must blanch the mutton under cold water, so that the blood in the mutton can be boiled out, in the process of cooking, we will find that there will be a lot of foam on the surface of the water, in fact, these touches are the main smell of **, these foams are also the blood in the mutton, so we need to salvage these foams. <>

Finally, remove the mutton that exceeds the water, wash it with water, and then you can make the mutton. If you want to stew mutton soup, you can pour an appropriate amount of warm water into the cleaned mutton, then add green onions, ginger and cooking wine to simmer over medium heat, if you want to make other delicacies, just add green onions and ginger and an appropriate amount of cooking wine when making it.

You can choose to put Sichuan pepper, spices, tangerine peel, longan, or you can choose to put some pepper, five-spice powder, light soy sauce, cooking wine and so on. can remove the smell of mutton.

When stewing mutton, you can choose to use cooking wine to remove the smell of mutton, or you can choose to use Sichuan pepper or cumin powder, chili noodles, etc., which can effectively cover the smell of mutton.

Star anise, tangerine peel, cumin, chili, cooking wine, these seasonings can remove the fishy smell well, and can also make the mutton more delicious.

Although mutton does have to have a smell in order to be recognized by mutton lovers, for more people, it is better to have less smell of mutton, otherwise it will taste uncomfortable and difficult to swallow. Therefore, I would like to talk about 3 materials that can effectively remove the smell of mutton, any of which can well neutralize the smell of mutton and make the mutton taste more delicious.

If you've ever been to Xinjiang, you've noticed that Xinjiang people like to add onions to mutton. The onion is sweet and can be eaten raw, with a bit of sweetness, and there is no sweetness when boiled and eaten, only sweetness. Onions are not only nutritious, but also paired with lamb to mask the smell of mutton.

In addition to the Xinjiang people who like to pair onions with mutton, Beijingers also like to do so. Onion fried mutton is a Beijing dish in life, mutton sliced, onion chopped, oil fried pot, two kinds of nourishing health food fusion, winter is better to eat.

Sichuan pepper should not be put in the case of stewed pork, but the properties of mutton are very good. The smell of mutton is strong, and with a small handful of peppercorns, the actual effect of removing the meat can be achieved. Sichuan pepper has a big fragrance and can suppress the smell, but the mutton is cost-effective, so you don't have to put too much pepper, and a small amount of Sichuan pepper can suppress the smell of the whole pot of mutton soup.

In the case of lamb stew, you can add a small piece of angelica. Angelica Angelica is fragrant, in the "Benjing" can be called "fragrant", in the "Yi Jianzhi" called "fragrant", indicating that the taste of Angelica Angelica is very strong, and it is an aroma that everyone can accept. Many hotels and restaurants will use Angelica Angelica to enhance the aroma of mutton soup and mask the smell of mutton.

Moreover, Angelica angelica has the effect of replenishing deficiency and wind, and is closely related to mutton. However, Angelica dahurica should not be put too much, otherwise the mutton soup will have a bitter taste, which everyone should pay attention to.

Among the medicinal materials, there are tangerine peel, dried hawthorn, codonopsis, angelica, etc., and the medicinal materials with a certain fragrance can neutralize the smell of mutton, so as to achieve the purpose of reducing the smell and removing the smell. When stewing mutton, you can add these herbs, which not only makes the mutton more fragrant and tender, but also has more edible value, but the dosage should not be used too much.

1. White radish.

White radish is a cool food, with a very good effect of moisturizing and clearing fire, and mutton is a warm food, so the combination of these two ingredients is relatively balanced in terms of cold and heat, and the combination of mutton and white radish can not only reduce the spicy taste of white radish, but also reduce the smell of mutton, and white radish also reduces the greasy feeling of mutton.

2. Sesame oil. When stir-frying mutton, you can first use green onions, ginger and garlic to boil the pot, so that the smell of the mutton after cooking is significantly reduced, and when the mutton is fried to half-cooked, then add soy sauce, cooking wine and vinegar to stir-fry, add a little sesame oil before starting the pot, so that the fried mutton will not have a smell at all, and the taste is extremely delicious.

3. Sichuan pepper powder.

If you want to make mutton into meat filling, then you must add pepper powder, minced green onion and minced ginger to the meat filling, which can not only reduce the smell of mutton, but also make the meat filling more tender and delicious.

4. Eat shabu-shabu.

I don't like the smell of mutton, so it's actually best to eat it with shabu, and then eat it with leek flowers, bean curd, and sesame paste, etc., and it will hardly have a bad smell.

5. Rice vinegar. Adding the right amount of rice vinegar to the boiling of lamb is also a good way to remove the smell.

6. Medicinal materials. If you don't reject the taste of traditional Chinese medicine, then you can cook crushed cloves, sand kernels, cardamom and perilla together to effectively remove the smell of mutton and give it a more unique flavor.

Boil, stew, simmer and add turnips.

From the perspective of traditional Chinese medicine, radish is cold and can moisten the lungs and reduce fire, while beef is more humid and hot, so the two are more balanced in terms of heat and cold. What's more, the combination of the two can not only reduce the sweetness of the radish, but also reduce the mutton flavor of the beef. In addition, such a combination not only complements each other with nutrients, but also relieves the greasy feeling of beef.

In addition to radish, stewing with carrots, jujubes, poria, etc., is also a simple and nutritious way to remove the body.

Lamb broth. Ingredients: mutton, green onion, ginger, Sichuan pepper, spices, wolfberry, red pepper and astragalus salt.

Method; 1. Wash the mutton and cut it into pieces, and soak it in salt water for more than 1 hour.

2. Bring water to a boil in a pot, add salt, Sichuan pepper, green onion, ginger slices, and astragalus (wrapped into small packets) in turn, then add the meat pieces, and simmer over low heat.

The fat of the mutton should be the kind of lamb belly. The soup made from such meat can be delicious. It would be better if there were sheep bones. Every winter, my family buys a leg of lamb and comes back to stew, and the broth with bones is much more tempting than the broth alone.