Mutton has always been a regular on tables across China. Whether it is the fragrant roast lamb on the street at night in spring and summer, or the warm lamb soup in the cold wind in fall and winter, it is fresh and mouth-watering. Mutton has the effect of boosting vitality, tonifying essence and blood, curing qi deficiency, and benefiting deficiency labor.

But although the lamb is good, the stink is very troublesome. If the lamb is done well, the step of removing the stink is the key. Today we will share with you a few good ways to effectively remove the stink of mutton and two special mutton recipes!

Soak deodorization method

The so-called soak, is nothing more than the lamb with water soak, many people feel that this method is the most labor-saving, but I do not know want to use this method to achieve the effect of deodorization is quite time-consuming.

Light soak a few hours is not enough, need to use cold water to soak on 2-3 days, and change the water 2 times a day, can be lamb myosin in the ammonia leaching, to achieve the effect of stink.

Pepper deodorization method

Pepper has the role of antiseptic antiseptic, in the heavy flavors known as common in Sichuan cuisine. When cooking lamb, put the right amount of peppercorns, can effectively remove the stink of lamb. If you are afraid of eating the peppercorns during the serving process, you can throw them away after sautéing them in oil.

Rice Vinegar Deodorization Method

Rice vinegar alone, the role can be quite a lot: therapeutic health care, beauty, treatment of disease? It can be used to remove the stink of mutton, not only can completely remove the stink of mutton but also beneficial to health.

Cut the lamb into cubes and put it into a pot, add the right amount of water to make it no more than lamb, and then pour in a little rice vinegar, with a big fire to cook and roll out the lamb can be.

The carrot is the best companion for mutton,

Simple as it may seem, the white carrot is the best companion for mutton. The white radish is cold, can moisten the dry fire, and mutton is warm, the two with the cold and hot aspects of the relative balance, and radish is spicy and mutton stink can be reduced accordingly, complement each other.

The white radish will poke a few holes, put into cold water and mutton with cooking, and then fish out the mutton, and then cooked separately, you can remove the stink.

Mung beans to remove the stink method

Mung beans are cool and sweet, have the effect of clearing heat and detoxification, quenching thirst and eliminating summer heat, diuretic and moisturizing. But you know what? It is also the secret weapon of lamb deodorization.

For every 1kg of mutton put 5g mung beans, after boiling for ten minutes, pour out the water and mung beans, mutton for the second cooking can be.

Tea deodorant method

Powerful tea, in addition to the role of antibacterial, antiseptic, in addition to the deodorant is also a good hand, lamb deodorant can be used to it.

The tea in a gauze bag with mutton with cooking, can remove the stink; fried mutton, mutton in the water fried dry, sprinkle into the strong tea, several times in a row, mutton stink can be removed, and crispy delicious.

With these methods why worry about the stink, rest assured to taste the mutton brought fresh, tender bar.

In addition to the common shabu-shabu, mutton soup, Tao Taobao again Amway eaters friends two different ways to eat mutton, let you appetite.

Irish Lamb Stew

Materials:

1.5kg of lamb, 1 can of beef stock, 1 spice bundle, 10 small onions, 450g of potatoes, 2 celery stalks, 250g of carrots, 250g of carrots, 1 handful of parsnips, salt, and a good amount of ground white pepper.

Methods:

1, cut celery, potatoes and carrots into cubes, cut the lamb into pieces and season with salt and pepper, peel the skin off the small onions, and chop the parsley;

2, wrap and tie celery, allspice, thyme, parsley stems and green onions together to make a bundle of spices;

3, heat the beef broth to a light boil in a pot, and put the lamb into the pot of soup and set it aside.

4. Pour the stock into the pot with the lamb, reheat to a light boil and continue to simmer over low heat for about 1 hour, skimming off any bits that may have floated during this time;

5. Add the small onions, celery, carrots, potatoes and the spice bundle to the pot, reheat to a light boil, taste and season with salt and pepper, and continue to simmer for another 35 minutes, until the carrots are tender and flavorful;

6: Finally, season with salt and pepper and sprinkle with chopped parsley and enjoy.

Lamb Curry

1kg lamb, 1 onion, 1 carrot, 1 celery stalk, 2 tomatoes, 4 garlic cloves, 3 spoons curry paste, salt to taste.

1, put the onion and parsley stems into the pot on medium heat and stir fry until the onion is soft and slightly caramelized;

2, at the same time, take another pot to fry the lamb until all sides are slightly caramelized, the pot should be hot, otherwise the meat is not easy to color and will be out of the water, if the water out of the water is more than a few minutes, wait for the water to dry, wait and then fry again;

3, put the lamb into the pot and add curry paste, tomato, carrot, garlic cloves, 3 spoons of curry paste, and salt. curry paste, tomatoes, carrots, mix thoroughly, put salt to taste;

4, to be in the pot boiling 5 minutes, low heat and slow simmer until the lamb is soft and tender can be.