Radish, also known as vegetable head, dried cabbage and aster, is one of the most popular vegetables in stewed mutton. Radish is often confused with carrot, but in fact they are not the same green plant. Both can be used to stew mutton, but the actual effect is different. Radish has a good taste, while carrot has a more smelly effect. How to choose can be determined according to the actual situation of mutton.
Water chestnut, also known as horseshoe, is a kind of vegetable that likes to be added to stewed mutton. Horseshoe is not only delicious, but also has a certain ability to deodorize itself because of its contents. For mutton, this relative balance ability can not only inhibit its odor, but also improve the flavor without affecting the rural flavor.
There are three kinds of sweet cane, one is hard cane, which is generally used to squeeze sugar, the other is red cane, which is crisp, and the third is bamboo cane, which can be used to stew mutton. This kind of sweet sugarcane has moderate sugar content and is not easy to resist customers. At the same time, it also has a certain ability to suppress shame, especially with carrots and horseshoes.
Mutton has been stewed for a long time, and it is very easy to feel full when eating it. At this time, bamboo shoots are an adjustment. Spring bamboo shoots have a refreshing taste, also have the function of inhibiting odor, and at the same time can reduce the greasy feeling, which is very suitable for stewed mutton. Jujube tastes sweet and sour, with a slight flavor enhancement effect, and also has a certain nourishing and health-preserving effect. It can be said that it is a good match with some mutton with high vegetable oil content. Adding one or two in the case of mutton stew is a very good highlight of magic dragon.