1. Burning lamb and carrots together can remove the stinky flavor of lamb. The roasted mutton made in this way will not feel greasy and will also improve the food value of the mutton.
2, put some orange peel, red dates or almonds in the roast lamb, can remove the stink. Add a small amount of mung beans, also have this deodorization effect.
3, available water white boiled lamb, eat when put into the garlic and some thin chili, that is, chili oil or chili noodles stirred into the thin paste. This can reduce the stink.
4, cooking mutton, you can put some rice vinegar in the pot of boiling water, or add an appropriate amount of curry powder, can remove the stink.
Extended information:
Lamb stewed radish practice
Main ingredient: 1000g of lamb, 1 white radish
Accessories: salt, 3g of peel, 20g of green onion, cooking wine, ginger?
1, mutton washed, soaked in water for 2 hours.
2, then put into the pot to blanch blood foam, at the same time to the pot to add wine and green onions and ginger to fishy.
3, casserole water, put the blanched lamb.
4, add the peel and ginger.
5, cover the lid, open high heat, boil the pot, turn to medium-low heat for 60 minutes.
6, boiled for 60 minutes, the lamb has been fully released flavor, and has been obviously soft, this time the white radish cut hobnail pieces, into the pot to continue to boil for 20 minutes.
7, into the appropriate amount of salt seasoning can be.
8, finished.