Lamb should be blanched.

Mutton should be blanched, and it should be blanched in cold water in a pot, which can remove most of the blood in the mutton, and the heating time is longer, which can effectively remove the fishy flavor in the mutton, while blanching in hot water, the meat outside the mutton will soon shrink, and the blood and fishy flavor inside will be very difficult to remove, and the mutton needs to be rinsed with cold water after blanching.

After blanching lamb with cold water rinse, not only can wash away the surface of the lamb foam, but also can keep the lamb meat tender, keep the lamb meat color, flavor taste better. Blanching is a more important process in Chinese food, vegetables and meat can be blanched, the general family will be more in the meat application.

Washing lamb need to pay attention to matters

For the beef and lamb and some blood water, stinky heavy meat, need to blanch, so that you can remove the smell, so that the meat is more delicious. Vegetable blanching can keep the vegetables green and crisp, so that the finished product color is more beautiful, the general restaurant used more. There are also some blanching is to adjust the dishes of different raw materials maturity time.

For example, when vegetables and meat are fried together, the vegetables are first fried in water to reach half-cooked or seven or eight mature, you can quickly out of the pot, so that the meat is tender, the vegetables can also keep the green crisp, and will not be cooked for too long to become old. If you're not local to Inner Mongolia and need to buy it online, it's usually frozen and needs to be thawed in the freshness layer in advance.