Boiled mutton is one of the most common practices. In the dead of winter, when you sit down

mutton

At the dining table, you will feel warm and Shu Tai immediately after tasting the fresh meat and soup of mutton hotpot. You are very particular about the choice of ingredients for hotpot. Generally speaking, only the upper brain, big fork, small fork, grinding stall and cucumber strips are more suitable. Knife skill is the key. First, the mutton should be pressed down with ice cubes, and then sliced with a special big knife, so as to ensure that the meat is tender and not greasy. However, experts suggest that many people like to use instant-boiled mutton with spicy soup base in Sichuan hot pot, which is easy to get angry. [5]

Barbecue should choose fresh hind legs and upper brain parts, remove fascia, press off water and cut into thin slices. If it is cut unevenly or the fascia is not cleaned, it will taste fishy. The tender mutton slices are soaked in marinated shrimp oil, soy sauce, chopped green onion, coriander segments, ginger juice, sugar and Chili oil, and then roasted with fire. Roasted mutton is not only delicious and nutritious, but also can stimulate appetite. Pay attention to the following points when eating mutton skewers: the representative dishes of fried mutton include loose meat and roasted mutton. Loose meat is fried into strips with minced meat wrapped in oil skin. Golden color, soft texture, salty and dry. Roasted mutton comes from the famous court dish "braised mutton in pot". You can choose the loin nest or front leg meat of fresh fat sheep, add seasoning, stew it with low fire until it is rotten, and then fry it in oil pan, which belongs to the form of cooking first and then frying. The taste is crisp outside and tender inside, salty, dry, crisp and fragrant, and it has the functions of warming the middle and warming the lower, tonifying the kidney and strengthening the yang. But this method is too oily after all, and it will lose a lot of nutrition because of the high temperature during cooking. [2]

differentiate

First, the meat flavor: Under normal circumstances, there is a strong mutton flavor, and the mutton with additives is very light and stinky.

Second, look at the color of meat: generally, mutton without additives is bright red, and meat with problems is dark red.

Third, look at the thickness of the meat wall: the thickness of a good mutton wall is generally about 4-5 cm, and the meat wall with additives is generally only about 2 cm.

Fourth, look at the fat dart of meat: the meat containing lean meat is generally fat-free or little, and the fat is dark yellow.

select

In our daily life, we often eat mutton, such as fried mutton and instant-boiled mutton, but many people will ask, what is the difference between some dishes made of goat meat in restaurants, such as "stewed goat meat in Montenegro" and "braised goat meat in brown sauce"?

In terms of taste, mutton is more delicious than goat mutton, because goat mutton contains a fatty acid called 4- methyl octanoic acid, which will produce a special smell after volatilization.

However, in terms of nutrients, goat meat is not lower than mutton. In contrast, the fat content of mutton is higher than that of goat mutton, which is why mutton tastes more delicate and delicious.

An important feature of goat meat is that its cholesterol content is lower than that of mutton. Therefore, it can prevent arteriosclerosis and heart disease, and is especially suitable for patients with hyperlipidemia and the elderly.

There is another big difference between goat meat and mutton, that is, according to Chinese medicine, goat meat is cool and mutton is hot. Therefore, the latter has a nourishing effect and is suitable for lying-in women and patients. The former is best for patients to eat less, and ordinary people should avoid eating after eating. It is best not to eat cold food and fruit.

When buying meat, there are several ways to identify sheep meat and goat meat:

1. Look at the muscles. Mutton sticks to hands, goat diverges, but does not stick to hands.

2. Look at the hair shape on the meat. Sheep's hair is curly and goat's mutton is hard and straight.

3. Look at muscle fiber, sheep fiber is short, goat fiber is thick and long.

4. Look at the ribs. Sheep's ribs are narrow and short, while goats' ribs are wide and long.

In terms of eating method, goat meat is more suitable for stew and kebab. Because goat mutton has low cholesterol and fat content, many health foods have been developed with it.

Selection method:

Look at the color. Mutton muscle is dark red, the meat fiber is thin and soft, and there is white fat between the muscles, which is hard and brittle. Goat mutton is lighter in color than sheep meat, with subcutaneous fat, but more abdominal fat, and its meat has a bad smell.

Second, look at the shape of the unwashed hair on the meat. Sheep wool is curly, and goat wool is hard and straight.

Third, look at the ribs. Sheep ribs are narrow and short, while sheep ribs are wide and long.

6 cooking instructions

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1. Add some hawthorn or some radish and mung bean when cooking, and add some seasonings such as onion, ginger and cumin when frying to remove the fishy smell.

2. Eat meat must be thoroughly rinsed; Summer and autumn are hot and dry, so it is not suitable for mutton.

3. There are many membranes in mutton. Remove the membrane before shredding, otherwise the membrane will be hard and difficult to swallow after frying. [6]

Remove odor.

1, radish to remove fishy smell, white radish poke a few holes, put it in cold water and cook it with mutton. After boiling, take out the mutton and cook it separately to remove the smell.

2, rice vinegar to the smell method put the mutton into the water, add some rice vinegar, remove the mutton after boiling, and then continue to cook, which can also remove the smell of mutton.

3. When cooking mutton with mung beans, if you put a little mung beans, you can also remove or reduce the smell of mutton.

4. When roasting mutton with curry flavor, add appropriate amount of curry powder. Generally, it is more appropriate to put half a pack of curry powder in1000g mutton. After cooking, it is curry mutton, which has no smell.

5. Cooking wine deodorization method: After soaking raw mutton in cold water for several times, cut it into pieces, silk or small pieces and put it on a plate. Then, for every 500g of mutton, 50g of cooking wine, 25g of baking soda,10g of salt,10g of sugar, 5g of monosodium glutamate and 250g of clear water are mixed evenly. Take three egg whites after the mutton fully absorbs the seasoning. After a period of time, cooking wine and baking soda can fully remove the smell of mutton.

6. When cooking mutton with the method of removing the fishy smell of medicinal materials, the mashed cloves, Amomum villosum, cardamom and perilla are wrapped in gauze and cooked together, which can not only remove the smell of mutton, but also make mutton have a unique flavor.

7. Soak mutton in cold water for 2-3 days, and change water twice a day, so that ammonia substances in mutton sarcoplasmic protein can be leached out, which can also reduce mutton smell.

8. When stewing mutton with orange peel, put a few pieces of dried orange peel in the pot, cook for a while, remove and throw away, and then put a few pieces of dried orange peel to continue cooking, which can also remove the fishy smell of mutton.

9. Walnut removal method Select a few good walnuts, break them, put them in the pot and cook them with mutton, or remove the mutton.

10, the method of removing hawthorn flavor from mutton is very good.

1 1. Slice and dice the mutton before eating, and then soak it in cold black tea water 1 hour.

12. Wash the mutton with clear water to remove blood, add five red dates, and then cook the mutton in a pot.

13. Adding mung beans in the cooking process and cooking with water according to the ratio of mutton and mung beans 10: 1 can not only remove the smell of mutton, but also make mutton look good. [2]

Common mutton recipes

1. Roasted mutton with carrots

Materials:

Mutton, carrot.

Seasoning: cooking wine, soy sauce, sugar, salt, ginger slices, dried peppers, cloves, cumin and orange peel.

Exercise:

1. Wash the mutton, cut into pieces, blanch it in a boiling water pot, and then take it out and control the water; Wash carrots, peel them and cut them into hob blocks.

2. Heat the wok, pour in proper amount of oil, stir-fry dried Chili, ginger slices, cloves, cumin and orange peel first, then add mutton, and pour in cooking wine, soy sauce, sugar and salt to stir-fry evenly.

3. After the mutton is colored, pour a proper amount of water into the mutton. Stew for more than an hour. After the fire boils, turn to low heat and stew for about an hour.

4. After waiting for an hour, pour in carrots and continue to stew until the soup thickens and the carrots become tender. [7]

Second, toothpick mutton

Raw materials:

Mutton 400g.

Marinade:

Onion, ginger, cooking wine, oil, salt.

Seasoning:

A teaspoon of cumin powder, a teaspoon of Chili powder and a teaspoon of cooked sesame seeds.

Exercise:

1. Cut mutton into large pieces, mix well with marinade and marinate for at least one hour.

2. Mix cumin powder and Chili powder well;

3. The toothpick is brewed with boiling water at least half an hour in advance;

4. Marinated mutton is worn on toothpicks;

5. Heat the oil in the pot, pour the mutton into the pot at about 70% heat, fry until it changes color, remove the hot oil and pour the mutton, and continue to fry until the surface is golden.

6. Leave a little base oil in the pot, pour in Chili cumin powder and stir well, pour in mutton and stir well, turn off the fire, sprinkle with sesame seeds and mix well! [2]

Mutton butterfly beef steak

Location: A subdivision slice with an inner ridge and an outer ridge on the spine is called a butterfly row because it looks like a butterfly.

Cooking methods: frying, roasting and stewing.

Best match: pepper, onion, radish, cumin

Taste characteristics: tender meat, bone marrow, easy to digest and absorb. The contents of calcium, iron, zinc and selenium are quite rich.

Nutritional value: it can tonify deficiency, replenish blood and kidney, replenish essence and resist cold evil. High calcium content contributes to the growth of children's bones.

Recommended recipes:

Special black pepper mutton chop

Ingredients: 3 pieces (about 2cm) of Qi Ming Muslim butterfly ribs, onion (middle) 1 garlic, 6 pieces of asparagus, 9 pieces of black pepper, a little black pepper, a little vanilla salt (specially roasted mutton, the bottle says "roasted mutton"), 50g of butter, 1 tablespoon salt, 2 teaspoons.

Practice: 1. Chop half an onion, grind garlic into mud and pour it on the lamb chop, then add salt, starch, black pepper, chopped black pepper and vanilla salt, mix well, seal with plastic wrap and marinate for 30 minutes. 2. Wash asparagus, blanch it in salt water 10 second, then take it out and soak it in ice water. 3. The other half of the onion is shredded for use; Melt the butter in a pan over low heat, then stir-fry the lamb chops for 2 minutes, then turn over, add shredded onion and stir-fry for 2 minutes, sprinkle with a little black pepper and turn over, then add asparagus and stir-fry for 2 minutes.

If it's too much trouble to cook mutton yourself, you can also buy ready-made Qiming mutton cooked food and mutton snack food, which is very convenient.