When scalding mutton, foam is produced because the residual blood and tissue fluid in the mutton are heated.

It is normal to have foam. Meat that has been soaked in water will have less foam.

Or some businesses add anti-foaming agent to the pot soup, which is abnormal.

Normal meat has capillaries, and raw meat is always rinsed directly, so there is no problem until foam comes out.

In fact, as long as the meat, base or other ingredients are hygienic and safe, the proteins, fats, and residual blood and water in the foam will generally not do any harm to the human body.

However, because their smell and appearance affect appetite, they are generally removed.

When foam appears, use a spoon to gently skim it off.

▎Meat stew foam Although most of the foam produced when stewing meat is protein, fat, animal blood vessels, etc. are also included in it.

Especially in the early stages of stewing, the foam contains a lot of residual blood and some impurities, which not only affect the appearance, but also produce an objectionable smell.

Therefore, it is best to skim off the foam at the initial stage of stew.

The foam produced in the middle and later stages is mainly the protein in the meat and can be safely retained.

For the same reason, it is best not to create bubbles when cooking shrimp.

▎Foam in hot pot Perhaps many people only focus on the food when eating hot pot and never notice the foam produced by hot pot.

In fact, when we eat hot pot, we must have meat, vegetables, seafood, etc. Because these foods contain proteins and saponins, they will produce rich foam.

But these foams also contain bad things such as fat, residual blood, impurities after boiling, etc. Therefore, it is best to skim off the foam in hot pot.

In addition, long-cooked hot pot soup is high in purine, fat, calories and sodium, so be sure not to drink hot pot soup!

Which part of the meat is the best for hotpot mutton?

Generally speaking, northerners prefer lighter dishes while northerners prefer lighter ones, but this rule is completely reversed when it comes to hot pot.

People in the central and southwestern regions, represented by Chongqing, like spicy hot pot with heavy oil, while people in the northern region, represented by Beijing, love mutton shabu-shabu that is light, fresh and sweet.

There are not many dishes for mutton-shabu-shabu, but mutton is the main character. Cabbage, tofu and vermicelli are the most common and classic side dishes.

The dipping sauce for hotpot mutton is also very simple. Sesame sauce, fermented bean curd and chive flower sauce are essential. Others such as vinegar, chili oil, shrimp oil, green onion and coriander can only be added according to your own taste.

The hotpot for mutton-shabu-shabu is even simpler. It usually only requires a pot of water with only green onions and ginger, in order to bring out the freshness and sweetness of the mutton, and avoid using too many seasonings to take away the flavor.

Most of the mutton in Beijing comes from Inner Mongolia, and winter is the best season to enjoy Inner Mongolian mutton.

Authentic Beijing mutton-shabu-shabu emphasizes the use of hand-cut fresh mutton, especially the craftsmanship of Hui masters, who pay attention to "thin as paper, even as pulp, neat as lines, and beautiful as flowers". Good mutton slices must be neatly cut and light and not falling apart.

, it can be rinsed in the pot without any smell or blood foam, and it is extremely sweet even without the sauce.

Nowadays, there are many slices of frozen mutton in supermarkets. Although it is convenient, it is inferior in taste. If you want to eat authentic mutton-boiled meat, it is best to go to a beef and mutton shop to choose a piece and take it home and cut it yourself.

It doesn’t matter if you don’t have the skills of a meat-slicing chef. Butcher shops usually provide cutting services. If you can’t afford it, you can take it home and freeze it, and you can cut thin slices of mutton yourself.

There is something special about choosing mutton. Not all parts of the mutton are delicious when rinsed. Today we will talk about which parts of mutton are suitable for rinse and what different flavors they have.

Not all parts of the lamb are delicious when rinsed. Generally, it is better to choose the tenderer and more delicious parts of the lamb.

The eight classic parts used for mutton shabu-shabu include: cucumber strips, lamb tenderloin, lamb upper brain, lamb tendon, lamb crotch, lamb trifork, one head, and lamb tendons.