Mutton is a famous traditional Chinese food. Mutton is one of the main meats eaten by Chinese people. Mutton is more tender than pork and has less fat and cholesterol than pork and beef. Eating mutton can have both tonic and cold-proof effects. So how can boiled mutton with Tibetan food taste better, and what seasoning should be added to boiled mutton with Tibetan food?

1. The method of adding seasoning to Tibetan mutton

1. The method of removing the smell of radish is to poke a few holes in the white radish, put it in cold water and cook it with the mutton, remove the mutton after boiling, and then cook it separately to remove the smell of mutton.

2, rice vinegar to remove the smell, cut the mutton into pieces and put it in water, add some rice vinegar, take out the mutton after boiling, and then continue cooking, which can also remove the smell of mutton.

3. When the mutton is cooked by the method of removing the smell of mung beans, if a little mung beans are added, the smell of mutton can also be removed or alleviated.

4. When the mutton is roasted by the curry-to-smell method, a proper amount of curry powder is added, generally, 1, grams of mutton should be put in half a packet of curry powder, and the curry mutton without smell is obtained after it is cooked thoroughly.

5. Cooking wine deodorizing method: After soaking raw mutton in cold water for several times, cut it into slices, shreds or small pieces and put it on a plate. Then, every 5g mutton is mixed with 5g cooking wine, 25g baking soda, 1g salt, 1g white sugar, 5g monosodium glutamate and 25g clear water. After the mutton fully absorbs the seasoning, take 3 egg whites and 5g starch for later use. After a while, cooking wine and baking soda can fully remove the smell of mutton.

6. When the mutton is cooked by the method of removing the smell of medicinal materials, the crushed clove, Amomum villosum, cardamom and perilla are wrapped in gauze and cooked equally, which can not only remove the smell, but also make the mutton have a unique flavor.

7. Putting hawthorn or mung bean can remove the smell of smell; Paired with radish, yam, chestnut and walnut kernel, it can tonify spleen and kidney, stomach and liver;

second, the effect of boiled sweet and Tibetan mutton

boiled sweet and Tibetan mutton keeps the original juice of the soup in the stew process, which can ensure the nutrition not to be lost to the maximum extent. The biggest advantage is that it can eat meat and drink soup, which is a good product for nourishing the body. Moreover, after being stewed, mutton is more ripe, tender and easy to digest. According to Chinese medicine, mutton is sweet but not greasy, warm but not dry, and has the functions of tonifying kidney and strengthening yang, warming the middle warmer and dispelling cold, warming qi and blood, stimulating appetite and strengthening the spleen, so mutton has always been regarded as an important food for tonic by China people.

What seasoning should I put in boiled sweet and Tibetan mutton? This is the end of the small series of China Food Network. In addition to nourishing, the delicious Ganjia Tibetan mutton is also mouth-watering, and various ways of eating make Ganjia Tibetan mutton popular. Here is just a brief introduction of how to cook Ganjia Tibetan mutton. It seems that the delicacy of Ganjia Tibetan mutton has yet to be discovered, and Xiaobian will collect more delicious food for you in the future.