It takes a pass to get rid of the smell of mutton.
Control selection is to choose fresh meat with reddish color and elastic touch; Then, turn off the cleaning. Wash the fine hairs and impurities on the surface of mutton with warm water, cut into small pieces, blanch and rinse. Cooking is more important. When cooking, there are ways to remove the smell of mutton, such as adding pepper, putting some cooking wine and vinegar, and cooking with radish or tea. Here are some cooking methods that can remove the smell of mutton:
Mutton stew1000g, chopped into small four squares, blanched, defoamed and rinsed with clear water; Heat oil in a pot, add pepper, dried pepper, star anise, cinnamon, dried tangerine peel, ginger and onion, stir-fry mutton, stir-fry cooking wine for a while, then add bean paste, water, salt, monosodium glutamate, soy sauce, white sugar, aged vinegar and a little perforated carrot, boil over high fire and stew over low fire; After the mutton is roasted, you can eat ginger, onions and carrots. Braised mutton is crispy and boneless, salty and slightly spicy, with a fragrant smell.
In addition, when stewing mutton, wrap a little tea with gauze and cook it with mutton. After cooking, take out the tea bag to remove the fishy smell. Put orange peel when burning mutton, which can not only remove fishy smell, but also increase the flavor of orange; Putting a few walnuts or hawthorn with shells in roasted mutton can not only remove the smell of mutton, but also make mutton cook faster; Mutton is boiled with clear water, and a little garlic and fine pepper (a thin paste made of Chili oil or Chili noodles with water) can also reduce the fishy smell; Wash the mutton and cut it into pieces, put it into a boiling water pot, then boil it to boiling according to the ratio of 0.5 kg of mutton plus 0.5 kg of water and 0.5 m vinegar, and take out the mutton to relieve the bad smell; When cooking and cooking mutton, 0.5 kg of mutton can be put into half a ton or 1/3 packs of curry powder, or the smell of mutton can be removed.
Stir-fry 250 grams of clean mutton, cut into willow leaves, and size with salt, eggs, monosodium glutamate and raw flour; Cut green onions into horseshoes; Bottom oil in the pot, put the mutton in the pot when the oil is hot; Stir-fry the mutton until it is half-cooked, and roast it with rice vinegar. The amount of vinegar is about one thousandth of that of meat; Then add onion, ginger, soy sauce, sugar, cooking wine, fennel and other seasonings, and add green garlic or garlic paste when taking out of the pot. Its fishy smell is greatly reduced and its taste is mellow. Base the oil in the pot, stir-fry the mutton with minced ginger and garlic until it is half cooked, then add the green onions, stir-fry with soy sauce, vinegar and cooking wine a few times, and beat sesame oil from the pot. It is delicious and has no fishy smell.
Question 2: How to stew the leg of lamb?
material
500g boneless leg of lamb, 2 medium-sized potatoes, 2 carrots, 3 medium-sized tomatoes, 2 onions, 200g butter beans (also known as white kidney beans), 20g fresh rosemary, 20g fresh mint leaves, 20g thyme, 1 teaspoon yellow curry powder, 5g salt and 1 tablespoon red wine.
working methods
Soak butter beans in clear water for 4 hours in advance, then take them out and wash them for later use.
Wash the leg of lamb with running water and cut it into large pieces. Peel potatoes, wash them, and cut them into hob blocks of moderate size. Wash carrots and cut them into hob blocks similar to potatoes. Wash tomatoes, cut into pieces with the size of 1cm, peel onions and wash. Also cut into pieces of 1cm.
Put 1 tbsp oil (15ml) in an autoclave, heat it to 70% heat, pour in the cut mutton, stir-fry repeatedly until the moisture in the mutton is leached and evaporated (this process takes about10-15min), stir-fry until the mutton is dry and fragrant, and put it on a plate for later use.
Pour the remaining oil (1 tablespoon, 15ml) into the pressure cooker, heat it to 70%, pour in chopped green onion, stir-fry the tomatoes, continue to stir-fry for 1 min, then pour in butter beans, potatoes, carrots and mutton, and stir-fry evenly.
Then add yellow curry powder, SAIC, thyme, rosemary, mint leaves and red wine, add water (water is flush with the ingredients in the pot), cover the pressure cooker, and simmer for another 50 minutes.
Stewed lamb leg soup
material
Ingredients: lamb calf, 5 slices of ginger, 1 root of white onion, 2-3 carrots, 2 teaspoons of fennel, 1 teaspoon of dried rosemary or 2 fresh, 2 laurel leaves, coriander, olive oil, salt and black pepper.
working methods
Boil a pot of boiling water first, put the leg of lamb in and cook for five minutes to remove the blood, then take it out and wash it.
Cut the onion into cubes and the carrot into hob blocks.
Add 2 tablespoons olive oil to the soup pot, heat it, add ginger slices, onion slices, fennel, rosemary, bay leaves and a little black pepper, and stir-fry until the onion softens and shrinks.
Add the leg of lamb, add water until it doesn't reach the leg of lamb, bring it to a boil with high fire, and then stew it in medium fire 1- 1.5 hours.
Take out the leg of lamb, scrape the meat off the bone and put it back in the pot.
Add carrots, (add water) and a little salt, and continue to stew until carrots are soft.
Add some salt, pepper and coriander when eating.
Question 3: How to make the leg of lamb? Hello, leg of lamb is used to make kebabs. The method is as follows:
1. Wash the leg of lamb, cut it into small pieces, and knead it with salt, yellow wine, allspice powder, soy sauce, cumin, sesame oil, cooking oil, Chili powder, chopped pepper, south milk and garlic powder. And then marinate in the refrigerator for one night;
2. Sign the salted mutton skewers, brush a little cooking oil, and sprinkle some Chili powder and cumin on the baking tray (I forgot to sprinkle cumin for the first course);
3. Preheat the oven and bake at 200 degrees for 20-30 minutes (the time depends on the size of the mutton).
This season, radish mutton soup is the most suitable, as follows:
Raw materials: 500g of mutton, 0/000g of radish/kloc, 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g.
Exercise:
1, wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces.
2. Put the mutton and dried tangerine peel into the pot and boil it with strong fire. Remove the floating foam and use it instead. What's the guarantee? Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate and put it in a bowl.
I hope it works for you.
Question 4: How to stew lamb leg soup?
material
A leg of lamb, 5 slices of ginger, 1 white onion, 2-3 carrots, 2 teaspoons of fennel, 1 teaspoon of dried rosemary or 2 fresh, 2 laurel leaves, coriander, olive oil, salt and black pepper.
working methods
1. First boil a pot of boiling water, put the leg of lamb in boiling water for five minutes to remove the blood, remove and wash it.
2. Cut the onion into small squares and cut the carrot into hob shapes.
3. Add 2 tablespoons olive oil to the soup pot, heat it, add ginger slices, onion slices, fennel, rosemary, bay leaves and a little black pepper, and stir-fry until the onion softens and shrinks.
4. Add the leg of lamb, add water until it doesn't reach the leg of lamb, bring it to a boil with strong fire, and then stew it with medium fire 1- 1.5 hours.
5. Take out the leg of lamb, scrape off the meat on the bone and put it back in the pot.
6. Add carrots, (add water) and a little salt, and continue to stew until carrots are soft.
7. Add the right amount of salt, pepper and coriander when eating.
Stewed leg of lamb in the country
I saw a French chef teach you how to cook on TV. This "country stewed leg of lamb" is very homely and easy to operate. It is also very suitable for entertaining friends. You can stew it in a large pot with a few side dishes. This dish is rich in ingredients: butter beans, potatoes, carrots, onions, tomatoes and fresh spices, so the taste and nutrition after cooking are also rich. Although the materials are rich, it is not complicated at all, and even a novice kitchen can operate it calmly.
material
500g boneless leg of lamb, 2 medium-sized potatoes, 2 carrots, 3 medium-sized tomatoes, 2 onions, 200g butter beans (also known as white kidney beans), 20g fresh rosemary, 20g fresh mint leaves and 20g thyme, 1 teaspoon yellow curry powder and salt (5g) and 1 tablespoon red wine (/kloc-0).
working methods
1, the butter beans are soaked in clear water for 4 hours in advance, and then taken out and washed for later use.
2. Wash the leg of lamb with running water and cut it into large pieces. Peel potatoes, wash them, and cut them into hob blocks of moderate size.
3. Wash carrots and cut them into hob blocks similar to potatoes. Wash tomatoes, cut into pieces with the size of 1cm, peel onions and wash. Also cut into pieces of 1cm.
4. Put 1 tbsp oil (15ml) into a pressure cooker, heat it to 70% heat, pour in the cut mutton, stir fry repeatedly until the moisture in the mutton is leached and evaporated (this process takes about10-15min), stir fry until the mutton is dry and fragrant, and put it on a plate for later use.
5. Pour the remaining oil (65,438+0 tbsp, 65,438+05 ml) into the pressure cooker, heat it to 70%, pour in chopped green onion, stir-fry tomatoes, continue to stir-fry for 65,438+0 minutes, then pour in butter beans, potatoes, carrots and mutton, and stir well.
6. Add yellow curry powder, salt, thyme, rosemary, mint leaves, red wine, add water (the water should be flush with the ingredients in the pot), cover the pressure cooker, stew over high heat until SAIC, and turn to low heat for another 50 minutes.
skill
1. About fresh spices: rosemary, thyme, mint leaves and other fresh herbs can be bought in the cold storage counters of large supermarkets. If there are no fresh herbs, you can use canned dried herbs instead, or you can buy them on the shelves selling condiments.
2. Substitution of red wine: The red wine in the practice can be kept, or it can be replaced by China yellow wine.
3. Rice is also ok: because there are a lot of butter beans in it, it is completely unnecessary for women with small appetite to eat staple food. For people with a large appetite, it can be paired with some rice, which is a good meal.
Question 5: How to cook mutton stew (Method 1)
material
Ingredients: 500g mutton, 300g carrot and a little ginger. Accessories: coriander, salt, pepper and vinegar can be eaten in moderation. It tastes better with a little vinegar.
working methods
1) Wash the mutton and cut it into 2 cm square pieces; 2) Wash carrots and cut them into 3 cm square pieces; 3) Wash coriander and cut into pieces. Put mutton, ginger and salt into a pot, add appropriate amount of water, bring to a boil, simmer with slow fire for 1 hour, and then add radish pieces to cook. Add coriander and pepper.
skill
Features: it is suitable for indigestion, tastes delicious and can stimulate appetite. This is a must-eat food in autumn.
Mutton stew (method 2)
The mutton is tender and the soup is delicious.
material
Ingredients: mutton (fat and thin) 500g, seasoning: ginger 5g, star anise 2g, pepper 2g, fennel seed 2g, green onion 10g, sugar 3g, coriander 10g.
working methods
1. Cut the meat into pieces 1.5 cm square, rinse with boiling water, clear the soup, put the meat, and add sugar and green onions; 2. Put ginger, aniseed, pepper, fennel, etc. Put it in a bag and seal it, put it in the soup, simmer for half an hour, turn it over, and add coriander and shredded onion when cooked.
Stewed mutton with white radish
material
250g of mutton, radish 150g, wolfberry 1 teaspoon (5g), aniseed 1 slice, 2 onions, 2 slices of ginger, 2 teaspoons of cooking wine (10ml), salt 1 teaspoon (5g), etc.
working methods
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use. Blanch the mutton in boiling water for a while, remove the blood foam, remove it and rinse it with running water. 2. Heat the oil in the casserole with medium heat, add the onion, fresh ginger slices and aniseed to stir fry until fragrant, add the scalded mutton pieces, stir fry the cooking wine evenly, pour in a proper amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked. 3. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Stewed mutton with carrot
material
Carrot 1 root, mutton 900g, water 3500ml, cooking wine, chopped green onion, ginger slices, salt, sesame oil 1 teaspoon, white pepper and a packet of pepper.
working methods
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use. 2. Blanch the mutton in boiling water, and then drain it. 3. Remove the oil pan, add a proper amount of salad oil, and stir-fry the mutton over high fire until the color turns white. 4. Drain the water and other seasonings (except sesame oil, white pepper and salt), put them in a pot and bring them to a boil (I'll stew them in a casserole instead. Cook on low heat 1 hour or so. 5. Add carrots and continue to stew for half an hour. Season with salt, white pepper and sesame oil. 6. If you like to eat coriander and onion, add coriander and chopped green onion when eating. You can keep it if you don't like it.
Braised mutton with medlar
material
Main ingredients: mutton (hind legs) 1000g, auxiliary materials: medlar 20g, seasoning: ginger 8g, onion 5g, yellow wine 10g, salt 3g and monosodium glutamate 2g.
working methods
1. Wash the mutton and put it in a boiling water pot to cook it thoroughly; 2. Take out the mutton, wash the blood foam with cold water and cut into pieces; 3. Slice ginger and cut onion; 4. Heat the wok, stir-fry mutton and ginger slices, and cook the wok with cooking wine; 5. After frying thoroughly, pour the mutton and ginger slices into the casserole, add Lycium barbarum, clear soup, appropriate amount of salt and onion, boil over high fire, and skim off the floating foam; 6. Add the pot cover, stew with slow fire, and cook the mutton; 7. Select onions and ginger, and add monosodium glutamate as appropriate.
Stewed mutton with winter melon
material
250g of wax gourd, 200g of mutton and 25g of coriander. 1 tsp sesame oil, 1/2 tsp refined salt, 1/3 tsp pepper and monosodium glutamate, and a little onion and ginger.
working methods
1. Cut mutton into small pieces, blanch in boiling water, take out and wash: peel and wash wax gourd, cut into "elephant-eye pieces", blanch in boiling water, take out and drain; Wash coriander and cut into powder for later use. 2. Put the soup pot on the fire to boil, add mutton, onion, ginger and salt, stew until it is 80% cooked, then add wax gourd, stew until it is cooked, pick out onion and ginger slices, add monosodium glutamate, sprinkle with pepper and coriander powder, pour sesame oil, and put it in a bowl.
skill
* * When stewing, boil it with high fire first, and then simmer it with low fire to make the raw materials cooked and rotten, and the soup is mellow and delicious.
Stewed mutton with chestnuts
material
Ingredients: tenderloin 100g, chestnuts (fresh) 30g, medlar 15g, salt 3g, monosodium glutamate 2g, cooking wine 5g and ginger 5g.
working methods
1. Will (male name) ... >>
Question 6: How to make soup from leg of lamb? It's colder in winter. It is better to eat stewed radish with leg of lamb. Ingredients: leg of lamb, radish, onion and ginger. Practice: boil some water first, then put the leg of lamb in. When the water is boiled, a foam will float up. Throw the float out and the leg of lamb will be fished out. Then put a pot of water on the fire, add leg of lamb, radish, onion and ginger, throw out some trowels after boiling, put some pepper, aniseed and dried pepper in the pot, and cover the pot. Note: 1. Be sure to rinse the foam. 2. Don't put salt too early. If you can't get used to the taste of mutton, put more white radish.
Question 7: How to stew mutton delicious? Do you want to blanch it with boiling water first? Such as mutton stew, is cooked on a small fire. Before cooking, cut the mutton into cubes and blanch it with boiling water to remove blood foam and impurities. At this time, the fiber of mutton is in the shrinking stage, so it needs to be moved to medium fire, added with auxiliary materials, boiled for a while, and then moved to low fire, so that the shrinking fiber of mutton is gradually extended. When the mutton is almost cooked, add seasoning and stew until cooked, so that the stewed mutton has good color, flavor and shape. Mutton will look irregular if it is cooked over high fire. In addition, there will be a lot of mutton residue in the soup, which will make the soup turbid and easy to form cooked noodles, which are still chewy. Therefore, dishes with large raw materials should be cooked on low heat.
Remove the fishy smell of mutton.
(1) Slice and dice the mutton before eating, and then soak it in cold black tea water 1 hour.
(2) First, soak the mutton in clear water for 10 minute, remove the blood, then put it in a pot to cook, and add five red dates.
(3) Slice and dice the mutton, put it into a boiling water pot, add a proper amount of rice vinegar, and take out the mutton after cooking.
(4) According to the ratio of mutton and mung bean 10: 1, adding cooking can remove the fishy smell of mutton and increase the color of mutton.
(5) When stewing mutton, put a walnut with skin or several orange peels in the pot to remove the fishy smell.
(6) When stuffing mutton, you can add a proper amount of white radish and some onions, ginger, cooking wine, etc. It can not only remove fishy smell, but also supplement the vitamins that mutton lacks, so it is not greasy to eat. In addition, a few raisins can be mixed into the stuffing.
Stewed mutton with radish not only removes fishy smell but also increases nutrition. It is also a famous dish.
Question 8: How to stew mutton delicious? Which part of mutton should I buy? Raw materials.
500g of mutton, 0/000g of radish/kloc and 0/0g of dried tangerine peel/kloc. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g. manufacture
Wash radish, peel and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with high fire, skim off the foam, cook for half an hour with low fire, then add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate and put it in a bowl. Good lumbar fossa and even fat.
Question 9: How to stew mutton? Stew with water, cut the mutton into small pieces, and the ribs are the same. Blanch the water with water, then change the pot to clean water, half a pot of water, then add mutton to boil, and the audience will be on fire. Add a bowl of water and then add water (don't ask me how much! ! ! ), add a proper amount of water, then boil and simmer for 2 hours. This soup is thick and fragrant. You can also add some white radish (cut into small pieces) or shallots (cut into sections) before cooking. . Don't forget to put salt in front and outside. Other condiments can be put or not, that is, yam, fragrant leaves, Cao Qin and other condiments that do not grab the taste. .
Question 10: How to stew mutton? Mutton stew is the most common and best way to eat. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. How to stew mutton? How to stew mutton is delicious? The following selection is your detailed introduction to the practice of mutton stew.
Stewed mutton with carrot
Recipe ingredients:
Carrot 300g, mutton 180g, water 1200ml, 3 tsps of cooking wine, onion, ginger, minced garlic 1 tsp, proper amount of sugar and salt, and sesame oil12 tsp.
Production method:
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use;
2. Boil the mutton with boiling water, and drain it;
3. Take the oil pan, add 5 tablespoons of salad oil, and stir-fry the mutton in the fire until the color turns white;
4. Put carrots, water and other spices (except sesame oil) into the pot and bring to a boil;
5. Turn to low heat and cook for about 1 hour, then turn off the fire, add sesame oil to the pot, and stew mutton with carrots.
Tips:
1. This dish can't be eaten with vermicelli, otherwise it will destroy the original efficacy;
Don't add sour food when cooking, otherwise it will destroy its efficacy.
The efficacy of this dish:
Tonifying deficiency and qi and blood, long-term consumption can tonify the middle energizer, prevent cold hands and feet, help digestion and relieve cough.
Stewed mutton with ginger and wolfberry
Recipe ingredients:
600 grams of mutton, ginger 1 segment, 8 grams of medlar.
Accessories: 2 tsps of salt, 2 bowls of vinegar and cooking wine1/,2 tsps of oil.
Production method:
1. Wash and cut the mutton, pour it into boiling water and add vinegar, blanch it to remove fishy smell, pick it up, pat the ginger until it is peeled and brushed.
2. Heat a wok, add vegetable oil, stir-fry ginger, stir-fry mutton, add 8 bowls of water and cooking wine, boil Lycium barbarum, and simmer for about 1 hour;
3. When the meat is cooked, add salt to taste, turn off the fire, and stew mutton with ginger and medlar. [Dining area]
Nutritional efficacy:
1. Mutton is a kind of warming food, which can enhance physical strength, improve metabolism and body circulation, protect abdominal cavity, nourish kidney qi and prevent menopausal symptoms. Protein contained in mutton is a high-quality complete protein, which is easily absorbed and utilized by human body.
2. Lycium barbarum can protect the liver and nourish the eyes, enhance resistance, promote hematopoietic function, and lower blood pressure and blood sugar.
3. Treat menopausal dizziness, panic and irritability, insomnia, chest fever, tinnitus and palpitations, night sweats, hot flashes and other phenomena.
Stewed radish with mutton
Recipe ingredients:
500g mutton, radish 1 000g, dried tangerine peel10g, cooking wine15g, 20g onion, 6g ginger, 3g salt and monosodium glutamate1g..
Production method:
1. Wash radish, peel and cut into pieces, wash mutton and cut into strips or pieces, wash dried tangerine peel, wash ginger and break, wash onion and cut into pieces;
2. Put the mutton and dried tangerine peel into the pot and boil it with strong fire, skim off the floating foam and set aside. What's the guarantee?
3. Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate, put it in a bowl, and stew the radish and mutton together.
The characteristics of this dish:
The meat is elegant and delicious when burnt. Radish is soft and rotten, and its fragrance is light.
The efficacy of this dish:
Has the effects of resolving phlegm, relieving cough, warming middle warmer and benefiting qi.
Shanxi Ningwu stewed mutton
Mutton stew is a traditional food for people in northwest Shanxi for thousands of years. However, compared with other places, the stewed mutton in Ningwu, Shanxi Province has a unique flavor. Because it takes more than one procedure to make it. Specific practices are as follows:
Recipe ingredients:
Mutton, carrot, soy sauce, salt, onion, ginger, fennel and pepper.
Production method:
1. Chop the mutton into tricuspid valves, blanch them thoroughly with boiling water, take them out and put them into a cold water pot, then cut the washed carrots into pieces, put them into a mutton pot, and add soy sauce, salt, onion, ginger, fennel and pepper;
2. put the pot on the big fire to heat it. After the pot is boiled, use warm fire to stew until it is cooked.
The characteristics of this dish:
It tastes soft, rotten and sweet, with endless aftertaste.
Stewed mutton with Haima Dihuang
Recipe ingredients:
250g of fresh goat meat, 20g of hippocampus10g, 20g of prepared rehmannia root, 5g of ginger10g, 5 pieces of jujube, and appropriate amounts of cooking wine, salt and monosodium glutamate.
Production method:
1. Cut the fat from the mutton, wash and cut into pieces, and saute with ginger in the oil pan. Hippocampus, ... >>