Go to mutton 1 and 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. 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. Mutton recipes: roast mutton with carrots, mutton with toothpicks, lamb chops with butterflies, mutton chops with black pepper and braised mutton. [2] Nutritional analysis edited by nutritional value Mutton mutton is fresh and tender with high nutritional value. It can be used as a good food therapy for people with kidney yang deficiency, soreness of waist and knees, cold pain in epigastrium and abdomen, and fatigue. Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, epigastric cold pain, physical weakness and cold, malnutrition, soreness of waist and knees, impotence, premature ejaculation and deficiency-cold syndrome. It has the effects of tonifying kidney, strengthening yang and warming deficiency, and is suitable for men to eat regularly. The therapeutic value of eating mutton in autumn is 1. Eating mutton in autumn has the functions of enriching blood, nourishing liver and improving eyesight, and has a good effect on treating postpartum anemia, tuberculosis, night blindness, cataract and glaucoma. Compared with milk, goat's milk is rich in fat and protein, which is one of the ideal foods for patients with kidney disease and a natural tonic for the physically weak. 2. Eating mutton in autumn enhances disease resistance. Mutton is tender and contains high protein and rich vitamins. Mutton is tender and easy to digest. Eating more mutton can only improve physical fitness and disease resistance. There will be no other side effects, so it is often said that "if you want to live longer, you should always eat mutton." . 3. Eating mutton in autumn nourishes the body. In autumn and winter, the yang of the human body is hidden in the body, so the body is prone to cold hands and feet and poor blood circulation. Chinese medicine believes that mutton is sweet but not greasy, warm but not dry, and has the effects of tonifying kidney, warming middle warmer and dispelling cold, warming qi and blood, appetizing and invigorating spleen. Therefore, eating mutton in autumn and winter can not only keep out the cold, but also nourish the body. It's a beautiful thing to kill two birds with one stone. Eating mutton in autumn can replenish qi and tonify deficiency, promote blood circulation and enhance body resistance. Mutton can also increase digestive enzymes, protect the stomach wall and help digestion. Chinese medicine believes that mutton has the functions of nourishing essence and blood, benefiting fatigue, warming the middle warmer and strengthening the spleen, tonifying kidney and strengthening yang, nourishing the liver and so on. It has a good therapeutic effect on fatigue and emaciation, soreness of waist and knees, weakness of spleen and stomach, loss of appetite, nausea, dizziness, deficiency of kidney yang, deficiency of qi and blood, cold hernia, postpartum deficiency, and lactation deficiency. Especially suitable for the elderly, frail men and postpartum women. How to eat mutton+ginger-Warming meridians and dredging collaterals and maintaining joints Autumn and winter are the seasons of high incidence and aggravation of arthritis. Proper tonic can enhance physical fitness. When stewing, you can eat more mutton and put more ginger, which is helpful to warm the meridians, tonify the body and protect the joints. Ingredients for stewed mutton with ginger: 60g mutton, two pieces of tofu and ginger 15g. When the mutton is cooked to 80%, add ginger and tofu, and then season to serve. Practice: Wash the mutton, blanch it in boiling water, take it out immediately, and rinse it again for later use. Pour oil into a hot pot and simmer, add ginger slices until the color becomes dark and curly, add mutton and stir-fry for about 2 minutes, then pour rice wine and water in turn to boil, then turn back to low heat, cover and simmer for about 50 minutes, turn off the heat and simmer for about 10 minute, and finally add seasonings and mix well. Eating mutton in winter and often eating mutton in winter kill two birds with one stone. On the one hand, it can not only promote blood circulation, increase human calories, but also increase digestive enzymes to help digestion of the stomach. On the other hand, because of its rich nutrition, it is of great benefit to treat some diseases of deficiency and cold, such as tuberculosis, tracheitis and asthma. Therefore, beautiful women who are prone to cold hands and pale face and bamboo poles who are light in weight and want to gain weight can eat more mutton in winter, while those friends who have problems such as high blood pressure, love staying up late, fever and infection, and a little hot constitution suggest eating less mutton for their health. How to eat: Ingredients: a leg of lamb, a piece of frozen tofu, a piece of Chinese cabbage, a proper amount of salt, a little onion, ginger, garlic, nutmeg, dried tangerine peel and pepper, two pieces of medlar and clove, a little sugar or rock sugar, a spoonful of pepper, a few drops of sesame oil, two teaspoons of cooking wine, a spoonful of soy sauce and a teaspoon of light soy sauce. Exercise 1. Wash the leg of lamb, boneless, and cut the mutton into pieces. The bone was broken into small pieces. 2. The mutton is blanched with cooking wine and ginger slices. 3. Cut onion, ginger, garlic, pepper and other dry materials in half. 4. Clean the pan and put the oil. When it is 30% hot, the onion, ginger and garlic will explode. Add sugar to stir-fry until brown, add soy sauce and soy sauce, and stir-fry the meat until brown. 5. Add enough water and various seasonings. 6.