Leg meat: the fleshy fiber is delicate and soft, and the lean meat is pure and tender, fresh but not firewood, which is most suitable for rinsing;
Backbone meat (also called sun roll): the whole piece of meat located on the back, with a fat but not greasy outer layer and a thin and tender inner layer; Good meat can't stand the rinse, which can be said to be a long time;
Superior cerebral muscle: located behind the neck, on both sides of the spine and in front of the ribs. Its characteristic is that fat is deposited in the meat like marble spots, and its texture is fresh and tender, which is a good rinse.
Introduce a method of cutting mutton slices;
Mutton radish soup
1, about 250g of mutton slices.
Radish 100g
800g water
Onion 2
2 slices of ginger
8 pepper
Lycium barbarum 10 capsule
2 grams of salt
1, let's boil some water first, about 800 grams of water. I'll make this amount. Two people with small appetite have a meal, and one person with large appetite has a meal.
2, the time to boil water, prepare 100 grams of radish, peel and cut into radish slices, cut into thin slices, the coins are thin and thick, so that the radish is cooked quickly. I use green radish, you can also use white radish or carrot. Cut some shallots and ginger slices at the same time.
3. After the water is boiled, add radish slices, onion slices, ginger slices and pepper, and cook for about 1 min until the radish slices are slightly soft and light in color.
4. After the radish slices become soft, put 10 Medras and put about 2 grams of salt. Taste the soup at this time. You can add some spices such as pepper according to your hobbies.
5, add mutton slices, about half a catty, and cook until the mutton floats and discolors. When the water is boiling, you can turn off the fire.
6. Sprinkle a little parsley or shallots on the surface, and a simple mutton soup will be ready.
Radish mutton soup, I prefer this original flavor to too much seasoning. You can add according to your own preferences.
Nutritional value of mutton;
1. Mutton is rich in protein, higher than pork and beef.
Mutton contains more calcium, iron and vitamin C than pork and beef.
Mutton has a unique smell, mainly because the fat contains carbolic acid. After the fat is removed, mutton no longer has a taste.