Lamb taste sweet, warm, containing protein, fat, sugar, inorganic salts, thiamine yarn, riboflavin, niacin, cholesterol, vitamin A, vitamin C, nicotinic acid and other ingredients; vinegar taste sour and bitter, mild, non-toxic, usually contains 3% -5% of acetic acid, some have a small amount of tartaric acid, citric acid. From the two flavor as well as the composition of the point of view, there is neither the component of mutual incompatibility, there is no flavor on the matching conflict, can be eaten together.

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Why can lamb with vinegar

1, to reduce the stink of lamb

Lamb contains heavy stink, many people because of the stink, but also deliberately avoid not eating lamb, but if the cooking of lamb when adding the right amount of rice vinegar, you can play the purpose of removing the stink, which is used in the northern region more.

Rice vinegar to remove the stink method: the mutton cut into pieces into the water, add some rice vinegar, to be boiled and then fish out the mutton, and then continue to cook, you can remove the mutton stink.

2, so that the meat is more soft and tasty

In cooking dishes with a little vinegar, can make the dishes less greasy to increase the flavor, which is a great use of cooking vinegar. In addition, the acetic acid in the vinegar also has the function of softening the meat, add a few drops in the stewed lamb, can play a soften the benefits of mutton, so that the taste of mutton to the next level.

4, relieve the spicy and greasy

Like roast lamb, lamb hot pot or dry pot lamb, taste more greasy and spicy, let people eat the stomach is not very comfortable, you can dip a little vinegar to eat, vinegar in the acetic acid has to relieve the benefits of the spicy and greasy taste of mutton, so that you eat more palatable.