Bad smell. So how can we get rid of the fishy smell of mutton? Raisins can help you solve this problem. Make mutton soup or stew
When mutton is served, a few raisins can be used to smell delicious.
Mutton is very popular because of its high nutritional value and delicious color, but its smell affects many people's appetite. The smell of mutton mainly comes from the volatile fatty acids in mutton. If we try to remove or reduce it before cooking, we can remove or reduce the smell of mutton.
The method of removing the smell of radish. Poke a few holes in the white radish and cook it with mutton in cold water. After boiling, take out the mutton and cook it separately to remove the smell.
Rice vinegar removes fishy smell. Cut the mutton into pieces and put it in water, add some rice vinegar, take it out after boiling, and then continue to cook, which can also remove the smell of mutton.
The method of removing the fishy smell of curry. When burning mutton, add a proper amount of curry powder. Generally, it is more appropriate to put 1000 grams of mutton in half a pack of curry powder. Cooked curry mutton is odorless.
Cooking wine to smell. After soaking raw mutton in cold water several times, cut it into pieces, shreds or small pieces and put it on a plate. Then 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. After mutton fully absorbs seasoning, take 3 egg whites and 50g starch for later use. After a period of time, cooking wine and baking soda can fully remove the smell of mutton.
Soak to deodorize. Cold water for mutton? Change the water twice a day for 3 days, so that ammonia substances in mutton sarcoplasmic protein can be leached out, and the smell of mutton can also be reduced.
Peel off the orange peel. When stewing mutton, put a few pieces of dried tangerine peel in the pot, cook for a while, then take it out and throw it away, and then put a few pieces of dried tangerine peel to continue cooking, which can also remove the fishy smell of mutton.
Walnut odor removal method. Choose a few good walnuts, break them, put them in a pot and cook them with mutton, or go to mutton.
The method of removing the smell of hawthorn. Hawthorn and mutton are cooked together, and the effect of removing mutton is very good.
Question 2: What seasoning do you need to make mutton soup? How to make ingredients? Danggui mutton soup
raw material
200g of mutton, 20g of angelica, 50g of ginger, 20g of onion10g, 20g of vegetable oil, salt, monosodium glutamate and water.
prepare
(1) Wash and slice mutton; Wash and slice ginger for later use.
(2) light the wok, oil it and heat it, then add the mutton, stir it for a few times, simmer with water, ginger, onion and angelica for half an hour, and then add salt and monosodium glutamate.
trait
The soup is fresh and tender. Mutton has the function of supplementing qi and deficiency, while angelica has the function of enriching blood and promoting blood circulation. Together with ginger and onion, it can tonify deficiency and warm the middle warmer, promote blood circulation and dispel cold. Suitable for patients with wind-cold and common cold.
Chinese sauerkraut mutton soup
Raw materials:
350-500g of pickled cabbage, 250g of tender mutton, 0/50g of vermicelli/kloc, 0/0g of coriander/kloc, appropriate amount of chopped green onion, and appropriate amount of salt, monosodium glutamate, soy sauce, sesame oil and pepper.
Exercise:
1. Wash the mutton, cut it into 2cm square pieces and put it in a bowl. Pour in a little salt, soy sauce and monosodium glutamate and simmer on low heat.
2. Cut the pickled cabbage into thin threads that are many inches long, cook it in a pot for 2-3 times, then mix the chopped green onion in the mutton bowl, and then put the mutton slices. Cease fire immediately after the pot is put away, pour sesame oil and sprinkle with coriander powder. Serve. Sprinkle pepper before serving.
Radish mutton soup
Material: 750g of mutton brisket.
Ingredients: one white radish and one coriander.
Seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil.
Exercise:
1. Wash and shred mutton brisket, and wash and shred white radish for later use;
2. Light the pan and pour in the base oil. When the oil is hot, add ginger slices and stir-fry until fragrant, then pour in boiling water and add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish is broken. Sprinkle with shredded onion and coriander leaves and serve. Sea cucumber mutton soup
[raw materials]
50 grams of sea cucumber and 250 grams of mutton.
[seasoning]
2 slices of ginger, 5g of onion, 0.5g of pepper powder and 3g of salt.
[practice]
1. After soaking the sea cucumber in warm water at 40℃, cut the sea cucumber, gut it, wash it, put it in boiling water for about 10 minute, take it out and pour it into a bowl filled with water for 2-3 hours.
2. Wash the mutton, remove the blood, cut it into small pieces, add appropriate amount of water (about 50g), simmer until it is nearly cooked, cut the sea cucumber into small pieces, put it in the same pot, cook for about 15min, and add Jiang Mo, onion, pepper and salt. Warm ginseng meat, soup, or for dinner
[nutrition]
It contains 53g of protein, 25g of fat, 0.5g of carbohydrate, 5 1mg of calcium, 474mg of phosphorus, 0.3mg of vitamin B/kloc-0, B20.49mg of vitamin B and 0/2.3mg of nicotinic acid/kloc-0, which can generate 458kcal.
[Function]
Sea cucumber is born in the sea, which is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it also contains other minerals (such as calcium, phosphorus, iron and iodine). It has always been regarded as a rare dish in the diet, which has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. Mutton is warm, which can warm kidney, help yang, tonify essence and blood, invigorate qi and tonify middle energizer, and warm spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood. It is a good product for nourishing and strengthening, and it is wonderful for pregnant women to recover from it.
Zhongjing mutton soup
Raw materials:
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
Production method:
Angelica sinensis and ginger are washed with clear water and cut into large pieces. Boning mutton, removing fascia, blanching in boiling water to remove blood, taking out and cooling, and cutting into strips with a length of 5cm, a width of 2cm and a thickness of 1 cm. Add a proper amount of water into the casserole, put the chopped mutton, angelica and ginger into the pot, bring to a boil with high fire, skim off the floating foam, and use 1 hour until the mutton is cooked.
Ba Ji cong long mutton soup
Name of the dish: Bagi scallion mutton soup
Ingredients: mutton 60g, Morinda officinalis 15g, cistanche deserticola 15g, coix seed 20g, ginger 3 slices, garlic 30g.
Method: Wash the mutton and cut into pieces, and cook with the herbs. When cooking, first boil it with strong fire, and then cook it with slow fire for 3 hours to taste.
Medicinal value: It is mainly used to treat chronic suppurative otitis media with kidney-yang deficiency: ear pus is sparse, hearing loss, chills, lumbago, dizziness, tinnitus, nocturia, pale tongue, white fur and thready pulse.
Yang yi Cao Jing mutton soup
Ingredients: 750g mutton, 20g cordyceps sinensis, 30g yam, 0/5g medlar/kloc, 4 slices ginger and 4 candied dates.
Exercise:
(1) Wash mutton, cut into pieces, and blanch with boiling water to remove the fishy smell.
(2) Wash Cordyceps sinensis, Rhizoma Dioscoreae, and Fructus Lycii, and put them together with mutton, ginger, and jujube. & gt
Question 3: What seasoning should I put in the stewed mutton? Fennel, fragrant leaves, angelica dahurica, pepper and pepper should be considered, but aniseed and soy sauce should not be put.
1. soak mutton in cold water for half an hour to remove blood.
2. Put the mutton and water into the pot, bring the fire to the boil, skim off the foam and turn to low heat.
3. Add seasoning package, add pepper as appropriate, and cover the pot 1 hour.
4. Add the whole onion, ginger slices, garlic and salt until the soup becomes salty.
5. Small fire 1 hour.
Question 4: Stewed mutton should not be seasoned with fennel, fragrant leaves, angelica dahurica, pepper and pepper, but with aniseed and soy sauce.
1. soak mutton in cold water for half an hour to remove blood.
2. Put the mutton and water into the pot, bring the fire to the boil, skim off the foam and turn to low heat.
3. Add seasoning package, add pepper as appropriate, and cover the pot 1 hour.
4. Add the whole onion, ginger slices, garlic and salt until the soup becomes salty.
5. Small fire 1 hour.
Question 5: What ingredients do you need to cook mutton? 500 grams of raw sheep. 5g of prickly ash, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal, 5g of angelica dahurica, 0g of onion10g, 5g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles, 5g of cinnamon noodles and soy sauce. Method: Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is medium-cooked, boil, skim off the blood foam and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup. Features: exquisite ingredients, exquisite production, rich seasoning, milky white soup color, mellow and not greasy, delicious, tonic and aphrodisiac, at moderate temperature.
Question 6: What seasoning do you put in the stewed mutton? Dude, your first one is unscientific, because meat will lose its nutrition when soaked in water, which is a big taboo in cook the meat. I am from Xinjiang, so I am good at cooking beef and mutton, which will make your dishes nutritious and delicious. The method is as follows: 1) Put the washed meat in Tianjin into cold water (water is about three times that of meat) and cook until it starts to boil rapidly. Change to medium heat, occasionally stir with a spoon, and try to make the blood foam float to the surface. After the water is boiled, turn to low heat and skim off the floating foam; 2) Keep the fire low, and only put pepper and ginger in the pot, which will remove the fishy smell. Never put cooking wine, because it is not braised; 3) It can be cooked in about an hour and a half, but the meat is not very bad. Cook for a while, at your own time. It's best to easily bite the meat until it's cooked, and add salt when it's half cooked; 4) put a little coriander foam at the bottom of the bowl when you are out of the pot, then rinse the coriander foam with a little soup before serving the meat. Put some carrot slices half an hour before cooking, which is nutritious and delicious, but don't put too much, or the soup will be sweet. Note: (1) It is recommended to use mutton and braised beef for cooking. (2) The meat has not been stewed. If there is too little water, you can add water, but you must heat the water.
Question 7: What is the best seasoning for cooking mutton? Boil mutton for 30 minutes: pepper, hexagonal, cinnamon, angelica dahurica, fennel, cooking wine and cumin. Main item: put fishy things like small fish or shrimp skin. The fishy smell can relieve the bad smell. The word "fresh" means fish and sheep.
Question 8: What seasoning should be used to cook mutton? Please point out that mutton has high nutritional value and delicious color. People like it, but its smell has a great influence.
People's appetite. The smell of mutton mainly comes from the volatile fatty acids in mutton. If we want to get rid of them before cooking.
Or lighten, that smell of mutton can be remove or lightened. This paper introduces several degreasing methods to choose from.
First of all, the radish removal method pokes a few holes in the white radish, puts it in cold water and cooks it with mutton. After the mutton is boiled
Take out the meat and cook it separately to remove the fishy smell.
Second, the rice vinegar deodorization method puts the mutton into the water, adds some rice vinegar, and then takes out the mutton after boiling, and then continues.
Continued cooking can also remove the smell of mutton.
Third, when cooking mutton with mung beans, if you add a little mung beans, you can also remove or reduce the smell of mutton.
Four, curry roast mutton, add the right amount of curry powder, generally 1000 grams of mutton put half a pack of curry.
The right amount of powder, cooked, is curry mutton without smell.
5. Cooking wine deodorizing method: raw mutton is soaked in cold water for several times, cut into pieces, shredded or small pieces, and then
Every 500g of mutton, 50g of flavoring wine, 20g of baking soda, 0g of salt10g, 0g of sugar10g, 5g of monosodium glutamate and clear water.
250g, mix well, and after the mutton fully absorbs the seasoning, take 3 egg whites and 50g starch for sizing. soon
Hou, cooking wine and baking soda can fully remove the smell of mutton.
6. When cooking mutton by removing the smell of herbs, wrap the crushed cloves, Amomum villosum, cardamom and perilla in gauze.
Cooking together can not only get rid of fat, but also give sheep a special flavor.
7. soaking and deodorizing method: mutton is soaked in cold water for 2-3 days, and the water is changed twice a day to prepare mutton sarcoplasmic protein.
The leaching of ammonia can also reduce the smell of mutton.
Eight, orange peel to mutton stew, put a few pieces of dried orange peel in the pot, cook for a while, then remove and discard.
In other words, adding a few pieces of dried orange peel to continue cooking can also remove the smell of mutton.
Nine, walnuts should pick a few good walnuts, break them, put them in a pot and cook them with mutton, too.
You can go to the nest.
Ten, hawthorn to the smell method with hawthorn and mutton cooked together, the effect of removing the smell of mutton is very good.
Question 9: What seasonings and ingredients are used to stew mutton?
Mutton 4 kg xiangke food
Ginger is a proper food.
chinese anise
Eat Lycium barbarum in moderation
2 Siraitia grosvenorii
Recipe practice:
1. Cut the mutton, soak it in clear water for 20 minutes, rinse it several times, and pick it up for later use!
2. put water in the pot and put ginger slices. Pour the mutton into the water, and take out the blood after the water boils!
3. Pick up the water and put it aside!
Prepare materials
5. There is ginger, which is not enough. Then I added some more!
6. Put the right amount of water in the pot to boil, and add the mutton that has just been watered!
7. add ginger slices!
8. Put all the ingredients in the pot!
9. Cover the lid and simmer for an hour after charging!
10. Finished product drawing
How to watch this dish with a mobile phone?
Recipe tip:
Mutton tonifies deficiency and warms qi and blood; Benefiting kidney qi, tonifying body, appetizing, strengthening physical strength and dispelling cold, it is most suitable for winter consumption.
Question 10: What seasoning should be used for instant-boiled mutton? Instant-boiled mutton is seasoned with pepper, hexagonal, cinnamon, angelica dahurica, fennel, cooking wine and cumin. The main item is: put something fishy like a small fish or shrimp skin to relieve the fishy smell. The word "fresh" means fish and sheep.
1. Material: 200g pork and 200g mushrooms.
2. Seasoning: 75g of oil, 3g of salt, cooking wine 10g, onion 15g, starch (corn) 10g, 8g of ginger, a litt