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

The main way to remove the smell of mutton is to remove the white film in the mutton to remove the fishy smell**, followed by ginger, etc.

How to get rid of mutton smell 1, boiling, stewing, stewing, and radish from the perspective of traditional Chinese medicine, radish is cold, can moisten the lungs and reduce fire, while beef is more humid and hot, so the two are more balanced at the level 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. 2. Fry in oil, add sesame oil to the pot and stir-fry the green onion, ginger and garlic in the pot, which can relieve the mutton smell of beef. Or wait for the mutton to be fried until it is half-cooked, put in light soy sauce, vinegar, rice wine, etc., and add a small amount of sesame oil out of the pot, so that the fried beef is delicious, and there is basically no mutton smell.

The classic way to fry lamb with green onions is to pair a pound of beef with a pound of shallots. Stir-fry half of the chopped shallots and beef together, and add condiments such as light soy sauce. Wait until the mutton is half-cooked, add the other half of the shallots, until the pot is cooked, and the mutton flavor of the beef is basically gone.

3. To make the filling, when mixing the beef and stuffing with peppercorn noodles, mix some peppercorn noodles, minced green onions, and ginger foam, which not only reduces the taste of mutton, but also makes the filling more tender. 4. Shabu, eating with ingredients is a good way to reduce the taste of mutton. Eat the beef with leeks, tofu, and peanut butter, and the mutton flavor will be even smaller. ﹌

1. Cooking wine to remove fishiness.

After rinsing the raw mutton with water several times, cut it into pieces and put it in a clean basin, pour in an appropriate amount of cooking wine, a small amount of baking soda, sugar, edible salt, monosodium glutamate, and then pour in an appropriate amount of water and stir evenly. After 30 minutes, the fishy smell will be reduced a lot, and cooking wine and baking soda have a good removal effect on the fishy smell.

2. White vinegar to remove the smell.

White vinegar has many functions, including hair growth, whitening, and appetizing. The way to get rid of the fishy smell of white vinegar is simple, cut the lamb into the size you want and pour water into the pot. Pour in the white vinegar with the lamb.

The amount is 200 grams of mutton per catty, one liter of water for white vinegar, ** After boiling, it can be boiled for another ten minutes. At this time, the smell of mutton is almost invisible, and the white vinegar is still quite effective.

3. Remove the smell of white radish.

White radish is also a vegetable that is often eaten, usually used to stew soup with pork ribs, the taste is very delicious, and it also has the effect of anti-inflammatory cough, detoxification and anti-cancer. And the white radish also has a good effect in removing the fishy smell, the specific method is to wash the white radish and prick a few holes in the radish. Cut the lamb into the same size as you want.

Put it in a pot and boil the mutton with water, and after boiling, remove the mutton to remove the fishy smell.

4. Remove the smell of orange peel.

Oranges are a fruit that is often eaten, sweet and sour, and the peel is perfect for removing the fishy smell. Put a few orange peels in the pot, put the lamb in and cook together, boil until boiling, remove the orange peels and throw them away, and put a few more peels in to cook. This is also an effective way to get rid of fishy odors.

The mutton is very delicious, and removing the smell is also a technical job, which not only removes the fishy smell but also ensures the umami of the mutton. There are several ways to do this.

1. Add vinegar. Wash the lamb and cut it into small pieces, put it in boiling water, and add vinegar. The ratio of vinegar to lamb is, 500 grams of lamb, 500 grams of water, and 25 grams of vinegar. After the water is boiled, blood will float on the surface of the water, and the mutton will be removed and the smell of mutton will be gone.

Dongxiang hand-grabbed mutton.

2. Sichuan peppercorns. Sichuan pepper has its own unique taste, when making mutton, put an appropriate amount of Sichuan pepper, 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.

Dongxiang hand-grabbed mutton.

3. White radish.

White radish is cold and can moisten and clear the fire, while mutton is warmer, so the combination of the two will be more balanced in terms of cold and heat. What's more, the combination of the two can not only reduce the spiciness of white radish, but also reduce the smell of mutton. In addition, this combination not only complements nutrition, but also reduces the greasy feeling of mutton.

Dongxiang hand-grabbed mutton.

4. Add wine and ginger.

The smell of mutton can also be removed by adding ginger and liquor, that is, when making mutton, put a few more pieces of ginger, and then add about 5 ml of liquor to cook together.

Dongxiang hand-grabbed mutton.

5. Cooking wine. Before frying mutton, put an appropriate amount of cooking wine into it, which can effectively remove the smell of mutton.

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.

Rinse with water: rinse the mutton with water, and after half an hour, the ammonia present in the mutton intermuscular protein can be dissolved, and after being in the water, it can effectively reduce the smell. Ginger and green onion segments to remove the fishy:

When making mutton soup, you can put an appropriate amount of ginger slices, ginger can effectively remove the smell of mutton, and before boiling mutton, you need to put it in the pot with green onions, which can effectively remove the smell. <

The method is as follows: 1. Rinse with water: rinse the mutton with water, and after half an hour, the ammonia substances present in the mutton intermuscular protein can be dissolved, and after being in the water, it can be very effective in reducing the smell.

2. Ginger and green onion to remove the smell: When the mutton is boiling soup, you can put an appropriate amount of ginger slices, ginger can be very effective in removing the smell of the mutton, and before cooking the mutton, it needs to be put into the pot with the green onion, so that it can be well fishy.

3. Coriander to remove fishiness: coriander contains a large amount of volatile oil, and the taste emitted by this volatile oil can help get rid of the fishy smell in the mutton, so you can add coriander to the mutton soup to eat, which can have a good effect on removing the fishy smell and make the mutton soup taste better.

4. Remove fat: The peculiar smell of mutton mainly comes from the adipose tissue in mutton, mainly sheep tail fat, subcutaneous fat and mutton sebaceous glands, which contain a large amount of volatile fatty acids. This substance is an important cause of the fishy smell of mutton soup, so when processing mutton, we need to separate the fat and lean meat, and we must remove the fascia with fat in the muscle gap.

Mutton has a warming effect, a cold winter is the season to eat mutton, in addition to eating a variety of mutton delicacies outside, some choose to cook mutton at home, but the mutton is fishy, how do you deal with it?In fact, mutton has a fishy smell, but the different fishy smell of mutton in various places is strong, and some of the fishy smell is lighter.

Many people pursue "pigs do not pepper, sheep do not expect", that is, when stewing pork, do not put peppercorns, stew mutton does not enlarge the material, 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 it will be difficult to remove the blood and fishy smell inside.

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.

Frying lamb in oil before cooking can effectively remove the fish, and the common practices are as follows:

Ingredients: 500 grams of lamb, 300 grams of potatoes, 100 grams of carrots, 30 grams of onions, 10 grams of ginger, 10 grams of green onions, appropriate amount of oil, teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of light soy sauce, 1 teaspoon of teriyaki soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of tomato paste.

1. First of all, prepare the required ingredients;

2. Heat the pot, put the oil, and stir-fry the mutton until slightly golden

3. Stir-fry ginger and shallots in a pot until fragrant;

4. Dip the cooking wine along the edge of the pot to increase the fragrance and remove the smell;

5. Add an appropriate amount of boiling water, salt, sugar, light soy sauce, braised soy sauce and tomato paste;

6. Bring the heat to a boil, turn to medium heat and simmer for 15 minutes;

7. Put potatoes and carrots into the pot and simmer until they can be easily pierced with a fork;

8. Add the onion slices and stir well;

9. Put it on a plate and serve it on the table.