A bowl of steaming mutton soup, put more coriander and pepper, and take a sip, you will feel wet all over; Or eat instant-boiled mutton when it snows for two days, not to mention how cool it is; Of course, if you want something elegant, you can use a glass of red wine fried lamb chops. It's romantic to think about it. Of course, there are many ways to eat mutton. If you like it, you won't get bored all winter.
Many people like to buy some such delicious mutton to take home. This test is not only our cooking skills, but more importantly, we should learn to identify different parts of the sheep, because the meat quality of each part is different and the suitable cooking is different. Only by choosing the right meat and using it correctly can the delicacy of mutton be fully displayed. There are so many parts on the sheep, where is a good place to eat? I specifically asked the boss who bought mutton. I am familiar with it because I often buy it. He told me that five films were very popular. Those who love mutton must not miss it. See if you've eaten all of them ~
First, leg of lamb
The leg of lamb can be said to be the most developed part of the sheep, and it usually exercises more. In the leg of lamb, lean meat accounts for the majority, and muscle tendons are distributed inside. The meat is firm and has a strong taste. Of course, we know that mutton has four legs, and the meat taste of the two front legs and hind legs is very different. If we like to eat tender, then we'd better choose the meat of the front legs, which is relatively rich in fat and tender and suitable for frying, steaming or kebabs.
Sheep's hind legs play a supporting role and bear more pressure, so they have more lean meat and tendons, and they taste harder and more chewy. The hind legs are suitable for barbecue, stewing soup, or making mutton in sauce.
Second, lamb chops.
We all know that fat and thin meat tastes better, and lamb chops meet this characteristic. They taste textured, and there is only a film outside, so they won't feel greasy at all. There are many ways to eat lamb chops, such as roasting, frying, stewing, stewing, stewing and rinsing. Of course, the price of lamb chops will be slightly more expensive than other parts. But if you have eaten it, you will find that it is worthwhile to be more expensive.
Third, the shoulder meat of sheep.
Sheep shoulder meat, also known as sheep neck meat, sheep neck meat, many people do not want to eat sheep neck meat, will think of pig neck meat, unclean and unhealthy. In fact, sheep neck meat can be safely eaten. It will be cleaned when slaughtered, and the rest will be sold. Friends who love mutton must not miss this part.
When sheep usually turn to eat, they often exercise to this part, so the meat here is also very developed, fat and thin, tight and thin, and it tastes chewy, and unlike the neck of a chicken, most of it is bones, but there is still a lot of meat on the shoulders of sheep. There are many ways to eat sheep neck meat, such as stewing, stewing, stuffing jiaozi or meatballs.
Fourth, the sheep scorpion
The scorpion is a whole sheep spine from the neck to the tip of the tail. It looks like a scorpion's tail, so it is defined as a sheep scorpion. Mutton itself has a bad smell, and many people don't eat mutton because they can't accept this bad smell. But some people who don't eat mutton can eat the scorpion, because the smell of the scorpion is very weak. Winter is coming, and for many people, we must not miss a meal in sheep scorpion hot pot, with a little wine, not to mention how pleasant it is.
Five, sheep brain meat
Although it is called sheep's brain, this piece of meat is not on the sheep's head and has nothing to do with the sheep's brain. It is the meat located at the back of the neck and on both sides of the spine. This part of the meat is mostly lean meat, with less fat, even fat distribution and obvious marble lines. This part is very fleshy Frozen, then sliced instant-boiled mutton, which is chewy inside, is the first choice for instant-boiled mutton in the north. Moreover, the closer to the middle, the better the quality and taste, and the upper brain meat of sheep can be said to be the part that best reflects the original delicious taste of mutton.
Selection of mutton
No matter which part you buy, you should pay attention to choosing fresh ones and try to avoid buying frozen mutton. When buying fresh mutton, we should also carefully distinguish it to avoid buying inferior meat, which is too uneconomical. After all, mutton is still much more expensive than pork.
1. Touch by hand. When you buy mutton, you should touch it with your hands and then press it. We should choose something that feels dry and elastic to press down. If the surface is wet or pressed, a pit will appear, either stale or watered with mutton.
2, look at the color, high-quality mutton is bright red or pink, if it looks colored or white, it means that the freshness is poor, the storage time is long, and the taste will be much worse.
3. smell the smell. Don't forget to smell the meat when you buy it Mutton itself gives off a unique smell, but it is not smelly. Generally speaking, the fresher the mutton, the lighter the smell. On the contrary, the longer mutton is left, the stronger it will taste, and it will be difficult to handle after buying it back. Another thing to note is that if you can't smell the mutton, don't buy it. It may be fake mutton.
This article is Molly's food record, and the code word is not easy. It is strictly forbidden to copy and carry from the media. Welcome to forward!
The above is about the comfort of pigs or sheep, and it is about sharing mutton hot pot. After reading how to keep the sheep still, I hope this will help everyone!