Mutton is very suitable for cold weather and rich in nutrition. Mutton is tender, protein is high, and its fat is less than pork and beef. It is rich in B vitamins and minerals and is a favorite food. Everyone likes delicious food, such as roast mutton and stewed mutton. But good food, first of all, must check from the ingredients, must buy fresh mutton to make delicious. Many friends don't know which is mutton and which is goat mutton, and stale mutton can't be seen, so that all the mutton dishes cooked at home have a strange smell.
So how to choose fresh mutton? When buying mutton, look at the skin first, then the meat. Remember four tips. It must be fresh and good mutton. Here are some ways to buy fresh mutton and frozen mutton.
The purchase of fresh mutton. Look at the skin when buying mutton, look at the skin first. If you see red spots on the skin, it means that the quality of meat is not good and it is not suitable for purchase. If the skin is neat without red spots, it means that the mutton is ok, and then look down at the quality of the mutton.
Second, look at the color of fresh mutton, fresh and bright red, shiny, white or light yellow in fat, dark red in poor quality and dim in color.
White meat is mostly water-injected mutton, and dark red meat is mutton that has not been fresh for a long time. Don't buy these two kinds of mutton.
Third, mutton with fresh and tender texture is elastic. After gently pressing the mutton by hand, it can be restored to its original state immediately, while the stale mutton can be restored slowly or even cannot be restored to its original state after being pressed by fingers.
Fourth, the mutton with fresh smell is very strong and can be smelled from a distance. Stale mutton and mutton with additives have a weak smell, and have a bad smell and sour taste. Don't buy this kind of mutton.
Buy frozen mutton. Look at the good color and quality of frozen mutton. After thawing, the muscles are bright and shiny; After thawing, the inferior mutton is slightly darker in color, and the meat and fat lack luster, but the cut surface is still shiny and the fat is slightly yellow. After thawing, the meat color of deteriorated frozen mutton is dark, the meat and fat are dull, the cut surface is dull, and the fat is light yellow or light dark yellow.
Second, the surface of frozen mutton with good viscosity and quality is slightly dry after thawing, or there is a layer of air-dried film, or it is wet, but it does not stick to hands; The surface of deteriorated frozen mutton is extremely dry or sticky after thawing, and the newly cut noodles are also wet and sticky.
3. Identification of high-quality frozen mutton by soup. After thawing, the boiled soup is transparent and clear, and the oil lumps float on the surface, which has the inherent fresh flavor of fresh mutton soup; After thawing, the spoiled frozen mutton soup is turbid, with dark gray flocs and less fat floating on the surface.
Don't expand the ingredients of mutton stew. Don't put star anise when stewing mutton, that is, aniseed. There is a chef's proverb called "pigs don't scare sheep but don't pepper", which means that no pepper is put in pork stew and no ingredients are enlarged in mutton stew. Enlarged ingredients can mask the umami flavor of mutton, and mutton soup is not milky black. When you stew mutton in cold water, just add ginger, angelica dahurica, fennel and salt. # 65438+ What to eat in October #
The above is the way to choose mutton. Please refer to the following two articles about how to stew mutton and wash mutton: When stewing mutton, remember "3 put and 2 don't put", otherwise it will taste bad without fresh meat soup. Mutton stew stinks more and more. When washing mutton, washing with water is equal to not washing! Teach you the right way, mutton is clean and stewed.
When buying mutton, look at the skin first, then the meat. Remember four tips, one must be fresh and good mutton.