① Mutton stew: Wash the fresh beef and mutton, blanch it in boiling water, pour off the boiling water, and then pour in fresh and clean boiling water, with only a little salt, onion and ginger. The beef and mutton made in this way is delicious, not greasy, and because it does not contain spicy condiments, it supplements nutrition, so that people can enjoy delicious food without worrying about getting angry after eating.
② Instant-boiled mutton raw materials: 500g of mutton slices, wet vermicelli 100g, cabbage 100g, tofu 100g, spinach or other vegetables 100g, and appropriate seasonings such as shallots, bean curd, sesame sauce, salt, balsamic vinegar and sesame oil.
Production: Boil the water, pour in the mutton slices, take them out after cooking, and add seasonings to serve. Boil vermicelli, cabbage, spinach and tofu in instant-boiled mutton soup and eat them together.
Function: warm in the middle and warm in the lower part, benefiting qi and tonifying deficiency.
Description: Instant-boiled mutton is not only nutritious, but also has a unique flavor, which is deeply loved by people. Now it has become a landscape of Beijing's winter catering.
③ Danggui Ginger Mutton Soup Ingredients: 500g mutton, 20g angelica, 20g ginger, yellow wine and salt.
Production: Cut the mutton into pieces, wash it and put it in a cold water pot. After the fire boils, skim the froth, switch to warm fire, pour in ginger, angelica and yellow wine, stew until the mutton is cooked, and season with salt. Eat meat and soup with meals.
Functions: warming middle warmer, nourishing blood, dispelling cold and relieving pain.
Description: Anyone with deficiency-cold constitution (chills, fatigue, yellow complexion, dull abdominal pain, etc.). ) You can eat it in winter. If the cold is serious, add a little pepper, which can not only flavor, but also dispel the cold.
Tips on how to remove the smell of mutton
When stewing meat, add some onions, ginger, garlic, aniseed, cinnamon and a little white wine. When cooking beef and mutton, put two or three walnuts with shells or several hawthorn, which will not only cook quickly, but also remove the fishy smell.
In addition, when cooking mutton, pour 9- 12 ml of soju into each catty of mutton after boiling to remove the smell of mutton and improve the taste. For another example, when cooking mutton, put some orange peel or 5-6 mung beans, which can also achieve the purpose of eliminating the smell of mutton. In addition, radish and carrot are all good products to remove odor.
Method for identify mutton
At first glance, fresh meat has a normal smell, while inferior meat has ammonia or sour taste. Avoid eating mutton with vinegar.
Second touch, first, it feels elastic, fresh meat is elastic, and the depression immediately recovers after finger pressing, while inferior meat has poor elasticity, and the depression recovery after finger pressing is slow or even impossible, and deteriorated meat is inelastic; Second, feel the viscosity. The surface of fresh meat is slightly dry or wet and does not stick to hands. The surface of sub-fresh meat is dry or sticky, and the new cut surface is wet and sticky. Deteriorated meat sticks to hands seriously and the surface is extremely dry. However, some meat with serious water injection does not stick to hands at all, but it can be seen that the appearance is wet and unstable. Eat instant-boiled mutton instead of soup.
Third, look for red spots on the skin. Those without red spots are good meat, and those with red spots are bad meat. Look at the muscles, the fresh meat is shiny, the red is even, and the inferior meat is slightly black; Look at the fat, the fat of fresh meat is white or light yellow, the fat of inferior meat lacks luster, and the fat of deteriorated meat is green.