If you want to remove the smell of mutton, put one of these 3 seasonings at will, and the effect wil

In autumn and winter, everyone has already started to prepare for the hot pot restaurant at home. Even if you don't plan to make a hot pot restaurant at home, when you go out to eat, you will choose a hot cauldron to comfort your internal organs. The sales of dog meat hot pot, copper pot shabu-shabu, and sheep and scorpion hot pot continue to rise.

Beef is a meat food with a very clear audience, and people who love beef are not good, and lamb sticks and bones can be eaten with relish. People who are disgusted with beef are so tired that they don't even drink mutton soup. In the final analysis, it is also because different people have different levels of acceptance of the smell of mutton.

The representative taste of meat is overwhelmingly higher than that of small animal fat cells. If the fat of raw pork, beef and mutton can be completely removed, then these meats will taste basically the same except for the different tastes. This is why Chaozhou people like to cook vegetables with lard bibimbap, and Chongqing people agree that the aroma of animal fat is representative like butter hot pot.

Returning to beef, vegetable oil is the main source of mutton's smell. The first thing to do when eating the old Beijing mutton shabu hot pot is to shabu the sheep's tail oil, the sheep's tail oil belongs to the most serious position of the sheep's taste, put it in the white soup and shabu, the soup will be "fat", there is a "sheep flavor", that is, it has the mutton flavor of the sheep.

Although beef does need to have a mutton flavor to be recognized by beef lovers, for more people, it is more appropriate to have a less mutton smell, otherwise it will be uncomfortable to eat and difficult to swallow. Therefore, the following will talk about 3 kinds of raw materials that can effectively remove the smell of mutton, any one of which can well combine the flavor of mutton, so that the mutton is more delicious and delicious.

Condiment 1: shallots.

If you have ever been to Xinjiang, you will find that Xinjiang people are more accustomed to adding shallots to beef, and they call them "Piyazi". Shallots are sweet, can be eaten raw, a little sweet, boiled and eaten without sweetness, only sweetness. Shallots are not only nutritious, but also paired with beef to cover the flavor of mutton.

In addition to the Xinjiang people's love to pair shallots with beef, Beijingers also like to do so. Onion fried mutton is a Beijing dish in life, beef is cut into thin slices, shallots are chopped, oil is fried in the pot, two kinds of nourishing ingredients to nourish blood and qi are fused, and it is best to eat in winter.

Condiment 2: Sesame pepper.

Sesame pepper is not suitable for stewed pork, but it has a very good compatibility with beef. The mutton has a strong flavor, and a small handful of pepper can have a defatting effect. The pepper has a great fragrance and can suppress the smell, but the beef is cost-effective, so the pepper can't be put too much, and a little pepper can suppress the mutton flavor of the whole pot of mutton soup.

Condiment 3: White peony.

When stewing lamb chops, you can add a small piece of white peony. White peony is fragrant, in the "Benjing" directly called the white peony "fragrant", in the "Yi Jianzhi" called "fragrant white peony", indicating that the fragrance of white peony is very strong, and it is also an acceptable aroma.

Many hotels and restaurants use white peony to enhance the aroma of mutton soup and mask the smell of mutton. Moreover, white peony has the effect of dissipating cold on the surface and is closely related to beef. However, don't put too much white peony, otherwise the mutton soup will have a bitter taste, which everyone must pay attention to.

Ginger, pepper, ginger powder, when stewing mutton, put one of these three seasonings can remove the smell well, and it can also retain the flavor of the mutton.

Yes, I think you only need to put some peppercorns when stewing lamb, and if there are too many seasonings, it will backfire.

If the mutton wants to go to the smell, we generally put the three spices of bay leaves, spices, and cinnamon, and the effect is very good.

Onions, peppercorns, bay leaves, star anise, cinnamon, these materials are able to remove the smell of mutton;I think it's easier to remove.

The smell of mutton is easy to remove. First of all, the first seasoning for mutton is onions, and many friends put a lot of green onions and ginger to marinate mutton, which is completely unnecessary. Whether it is to make stewed mutton or fried mutton, you need to put a little onion to remove the fishy, especially when stewing mutton, it is best to divide the onion into two and stew it with the mutton in the soup, so as to give the mutton a better taste.

When blanching mutton, no matter what dishes the mutton does, when blanching the mutton, be sure to put a small handful of peppercorns, because the spicy flavor of peppercorns can remove the smell of mutton very well, and then put a little cooking wine, with peppercorns, the effect of blanching mutton will be better.

Pepper can be added, which can remove the smell of mutton and make the mutton soup more deliciousThe smell of mutton is relatively easy to remove, and you only need to remove the fascia on the mutton to remove most of the smell.

After the water is boiled, simmer over low heat to keep the pot slightly boiling, and cook until the bones can be removed, but don't overcook it too much, generally eat hot pot is 7 minutes of fire, make bowls and bowls to eat is 8 minutes of fire, and put the removed meat in a dustpan to dry cold and slice for later use. Poke the white radish into a few holes, put it in cold water and cook it with the mutton, remove the mutton after boiling, and then cook it separately to remove the smell. Cut the mutton into pieces and wash it (the real Xinjiang people will not wash the mutton, and they will be thrown directly into the cauldron when they are killed, which is very original.)

We bought it to be properly washed, for the sake of hygiene).

Therefore, when we first process lamb, we can separate the fat from the lean meat, so that the smell can be effectively removed. We can first cut the lamb into pieces, then bring out those fats in the gap between the chicken, and wash it with water for half an hour. Cut the mutton you bought back into 10 cm pieces, find a pot or basin, put the mutton in clean water, soak it for at least 6 hours, and pour out the blood water in the middle, and change the water again.

This step is particularly important because of the smell of lamb.

When stewing mutton, put a few dried orange peels in the pot, boil for a period of time and then remove and discard, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton. When stewing mutton with orange peel, put a few dried orange peels in the pot, boil them for a period of time and then remove them and discard them, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton. After soaking the raw mutton in cold water several times, cut it into small pieces and put it on a plate, 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water per 500 grams of mutton are mixed well.

After rinsing it clean, add several pure natural tonic Chinese herbs and sweet soup, water chestnut and other soups, which tastes great. If you make a dry pot, put natural spices and sauces and stir-fry, and then boil until the water is dry to collect the juice and put it on the pot, so you can wrap the crushed grass fruit, cloves, cardamom, perilla, sand kernels, etc., with gauze, and cook them together when stewing mutton, which not only removes the fat, but also adds a unique flavor. However, people who are sensitive to the taste of traditional Chinese medicine can try Angelica dahurica, which also works very well.

It can be treated with boiling water as soon as possible, adding green onions, ginger, pepper is also a simple and easy way to remove boiled mutton, or the mutton can be cut into small pieces in advance and soaked in water, and white wine and peppercorns can be added to the water.

1. The radish is poked into a few holes, put it in cold water and boil it with the mutton, take out the mutton after boiling, and then cook it separately to remove the smell.

2. Rice vinegar method Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue cooking, which can also remove the smell of mutton.

1. When stewing or stir-frying mutton, put an appropriate amount of Sichuan pepper to remove the smell of mutton. It is best to stir-fry the peppercorns in oil and throw them away immediately, otherwise the peppercorns will make people's mouths numb when they are eaten. 2. Cumin is good at removing mutton gas.

Mutton and cumin can be said to be a match made in heaven, especially when roasting mutton, plus cumin seasoning - put the mutton on the stove, sprinkle cumin when it changes color slightly, as the temperature gets higher, the oozing fat detonates the taste of cumin, and the double fresh fragrance wafts together. 3. When roasting mutton, adding some liquor can eliminate the smell, and it can also make the taste delicious and easy to rot. 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.

If you are making mutton soup, you can add pepper to the mutton soup can not only remove the smell of mutton, make the taste of mutton soup more delicious, but also help mutton play the role of warming the body and enhancing the nourishing effect.

Stewed mutton with cooking wine has the effect of removing the fat. If it is made with some mutton, the taste is fishy, and the dirty one is not delicious. It is a good way to know what to put in the lamb stew to get rid of the odor, in fact we can put some curry powder, then we can put a couple of lemon slices, a slice, we just have to bleach it beforehand and then we put some cooking wine in it and let it soak for a while.

<> lamb has a strong flavor, especially when we are cooking before cooking, or when we are making some mutton soup, just to remove the flavor to make it more delicious. We can put some cooking wine during the cooking process and soak it for a while. Here we can add some curry in the second method.

Curry powder can get rid of the fishy smell. Most of the meat's signature flavor comes from animal fatty tissue. If you remove the fat from pork, beef, and lamb, they taste almost the same except for the texture.

This is also the reason why Chaoshan people like to use lard in rice and stir-fries, while Chongqing people recognize that the taste of animal fat is as iconic as butter hot pot.

It is true that lamb needs to have a smell to be recognizable by lamb lovers, but for more people, the less smell the better, otherwise the more unpalatable and harder it is to swallow. So, here are three ways to get rid of the smell of lamb, and any of them can neutralize the smell and make the lamb taste better. Not only are onions highly nutritious, but when paired with lamb, they can mask things that can be stoned.

When boiling beef and mutton, put two or three old walnuts or a few hawthorns in the shell, which not only cooks quickly, but also removes the smell. In addition, when boiling mutton, pour 9-12 ml of soju per catty of mutton after boiling, which can remove the smell and enhance the taste. For example, when boiling mutton, put some orange peel or 5-6 mung beans, which can also achieve the purpose of removing the smell.

In addition, radishes and carrots are good products for removing the smell.

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.