The mutton in Qinghai can't taste good in Qinghai, but it tastes bad in the south. There are two reasons. First, what you eat in Qinghai is grass-fat sheep, that is, sheep grow up eating grass. In the south, what we eat is fattening mutton, which is artificially fed or fattened with feed. This kind of meat is soft and the white oil has bubbles. Second, add ginger, pepper and salt when cooking mutton.
Mutton produced in several places in China is particularly famous, namely Inner Mongolia, Xinjiang, Ningxia and Qinghai. Because of their unique geographical location, mutton produced in these places is delicious and delicious, which is especially popular and liked by diners.
Qinghai belongs to a high altitude area, where the climatic conditions are relatively harsh. Because of this, many agricultural and livestock products produced here suffer more wind, frost, snow and rain, and the quality is naturally better than that of some agricultural and livestock products grown in greenhouses, especially the mutton in Qinghai is particularly famous.
In 16 years, I visited Qinghai Lake with my friends, and tasted the mutton there, which was really unforgettable. At that time, when I left, I specially spent more than 1, yuan to buy more than 4 kilograms of mutton for my friends and relatives, and everyone was full of praise after tasting it.
1. The freshly slaughtered mutton is definitely not the same as the frozen mutton. Nowadays, mutton soup houses in many places pay attention to "killing live sheep now". No matter how they are cooked, stale mutton and frozen mutton are different from fresh "killing live sheep now". What I ate in Xining was fresh mutton. After being transported to the south for freezing and thawing, and because of logistics, naturally this stale mutton is different from fresh mutton.
2. the cooking method of mutton: the key to cooking mutton is subtraction, that is, the less seasoning, the more delicious the mutton itself can be. if too much seasoning is added, the umami taste of mutton will be masked and the smell of mutton will be highlighted. There is a folk saying that "sheep are unexpected, but sheep are not ginger" and so on. Moreover, people in Xining love to eat sheep and can cook mutton, and because of soil and water, the cooked mutton is naturally delicious. The mutton shipped to the south is not cooked properly, and it is likely to cause the mutton to taste too strong.
3. there will be differences in the quality of mutton produced in the same area: although the quality of mutton produced in Xining is particularly good, not all mutton produced in Xining is naturally stocked, and the quality of mutton has a great relationship with water quality, feeding conditions and feed. Therefore, the mutton bought in Xining may not be purely stocked. After being transported to the south, it is naturally not the same as the local food.
4. The water quality of stewed mutton is also very important: nowadays, mutton soup restaurants and other restaurants that cook mutton will flaunt that they cook mutton with mineral water and pure water. Cooking mutton with tap water is quite different from cooking mutton with this water.
soil and water support one person. This is just like the roast duck in Beijing Quanjude. This roast duck is delicious when you eat it in Quanjude store. If you take the roast duck out of this store and eat it at home, no one will enjoy it in the store.
it must be frozen to bring meat back to the south, right? Fresh is not smelly, and the longer it is frozen, the more smelly it becomes.
Qinghai is a good place, not only for traveling, but also for eating delicious food. There are a lot of beef and mutton consumed there. No matter where you go on the street, you can see those who sell beef and mutton, and their fragrance floats ten miles. In addition to all kinds of pasta, beef and mutton, beef and mutton are all kinds of soups except roast and stew. No matter how they are cooked, they taste particularly fragrant and delicious. The mutton soup there is really tasteless, and the soup is rich and white, not greasy and delicious.
In fact, every household will stew mutton soup. No matter how it is stewed, the whole room will smell of mutton. It smells very uncomfortable. I generally don't want to drink mutton soup because of this smell. I used to hate mutton soup because of this smell, but I have fallen in love with mutton soup since I went to Qinghai and drank a bowl of soup there. Why is the soup they stewed so delicious and tasteless? Later, I found out that they added "it", no wonder there was no fishy smell.
You must wash the mutton you bought several times, and add a little rice vinegar when you blanch it. Blanching water can not only remove blood, but also smell fishy to a certain extent. Stir-fry the blanched mutton with ginger and garlic, then add water to cook wine and pepper for an hour. Don't cover it during cooking, the fishy smell will evaporate by itself. Then it is best to stew the mutton with white radish. When the mutton is cooked for half an hour, add the white radish and stew it together to remove the fishy smell. White radish is the key to remove the fishy smell. In addition to removing the smell, it can also improve the taste. When the nutrients in white radish are combined with the substances in mutton, the taste will be more delicious, not greasy, and the nutritional value will be higher!
The grass eaten by sheep has different water quality of boiled mutton.
It may be stale, or the water quality problems and practices are wrong!
water and soil, processing methods.
It should have something to do with water and environment.
The feeding methods are mainly different. Sheep in Xining are grazing and eat grass with long hair, while those in the south are fed with general feed.