Lamb can put ginger slices.

Many people think that mutton in the frying is not to add ginger, but in fact, food composition, mutton contains a lot of protein, vitamins, fat, and calcium, iron, phosphorus and other components of the material, nutritional value, as well as the value of food is relatively high. And ginger is rich in volatile oil, pungent, fiber, carbohydrates and potassium and other components of the material, the two food ingredients between the two will not have an impact on the eaters, so the lamb can be put ginger.

Lamb is with a certain fishy flavor, and ginger taste spicy, smell stimulation, will be put together with lamb, can play the role of seasoning deodorization, to reduce the fishy taste of lamb at the same time can enhance its taste.

Precautions

The fishy flavor of mutton is relatively heavy, and generally need to be deodorized before eating it, and mutton deodorization can be done by using spices to marinate, because spices can help cover the fishy flavor of mutton, and the common spices are cloves, sand nuts, cardamom, and perilla. There is another way to deodorize lamb is to blanch, the specific method is to add lamb into the pot with cold water, add wine, pepper and ginger, water boiling skimming foam can be, which can help to a large extent to remove the fishy flavor of lamb.

When stewing mutton, it must be not to amplify the ingredients, because the ingredients will destroy the freshness of the mutton, especially mutton soup, which is to make the soup milky white become muddy, so mutton is not to amplify the ingredients.