1, add vinegar
Lamb meat is cleaned and cut into small pieces, put it into boiling water and then add vinegar. The ratio of vinegar to mutton is 500 grams of mutton, 500 grams of water, 25 grams of vinegar. After the water boils, the water will float blood stains, take out the mutton, mutton stink that is no longer.
2, pepper
Pepper has its own unique flavor, when doing lamb, put the right amount of pepper, can effectively remove the stink of lamb. However, it is best to use the oil to stir through the peppercorns that is thrown away, or with a clean gauze bag to pack up, or eat lamb when eating in the mouth will be very difficult.
3, white radish
White radish sex cold, can moisten the dry fire, and mutton more warm, therefore, the two with will be more balanced in the cold and hot. More importantly, the two with both can reduce the spicy flavor of white radish, but also can reduce the stink of lamb. In addition, such a pairing not only complementary nutrition, but also reduce the greasiness of mutton.
4, add wine, ginger
The stink of mutton can also be removed by adding ginger and white wine, that is, when doing mutton, put a few more pieces of ginger, and then add about 5 milliliters of white wine to cook together, cook it out if there are onions and then sprinkle some scallions, the effect of the stink will be better.
5, cooking wine
Fried mutton before, put the right amount of cooking wine into, can effectively remove the stink of mutton.
6, mung beans
In the concoction of mutton, whether it is cooking mutton soup, or stewed mutton, or eat hot pot, you can put a small handful of mung beans to the soup inside, and mutton with the cooking, do not have to fish out the mutton in addition.
7, medicine
Pharmaceuticals deodorant method of cooking mutton, wrapped in gauze crushed cloves, nutmeg, cardamom, perilla and other cooking, not only can deodorant, but also to make the mutton has a unique flavor.
8, orange peel
Orange peel dank method of lamb stew, put a few dry orange peel in the pot, after boiling for a period of time to fish out and discard, and then put a few dry orange peel to continue to cook, but also remove the lamb dankness.
9, rice vinegar
Lamb cut into pieces into the water, add some rice vinegar, to be boiled after fishing out the lamb, and then continue to cook, you can remove the lamb stink.
10, red dates
Cooking mutton into a few red dates, can remove the mutton stink.
11, soak method
Water soak for a period of time, this is a must, not only can be cleaner cleaning lamb, but also can effectively remove a large part of the stink. Note that the soaking time is not too long, too long will make the mutton lose flavor.
12, walnuts
Speak walnuts broken, put into the pot and lamb with cooking, can remove the lamb stink.
13, sugar cane
In 500 grams of mutton add 100 grams of cut open sugar cane with cooking, can remove the stink.
14, tea
stewed mutton - jasmine tea in a gauze bag with mutton with cooking, can remove the stink;
fried mutton - the moisture in the mutton fried, sprinkled into the strong tea, 3 to 5 times in a row, the mutton stink can be removed and crispy and delicious.
15, garlic
Lamb and garlic according to 5:1, fried for a few minutes after adding water to cook, can remove the lamb stink.
16, fresh bamboo shoots
In 500 grams of mutton with 250 grams of fresh bamboo shoots, first fried and then stewed, can remove the stink.
17, fish
In the cut lamb mixed into the fish with stew, lamb is not stink and no fishy flavor.
18, culling rinsing
First processing of mutton, the first fat and lean meat split, pick the muscle gap those with fat fascia, chopped into pieces, rinsed with water for 30 minutes. Make lamb intermuscular protein in the ammonia dissolved into the water, so it can effectively reduce the stink.
19, cilantro
Cilantro contains many volatile oils, its special aroma is the volatile oils emitted, can get rid of the fishy flavor of meat.
20, monosodium glutamate (MSG)
Small amount of monosodium glutamate (MSG) in the mutton seven or eight mature, can remove the stink.
21, cumin
In the roast lamb, plus cumin seasoning, as the temperature gets higher, the oozing fat detonated cumin flavor, can remove the stink.
Expanded
Lamb preservation
Lamb is generally to buy now to cook, such as temporarily can not be eaten, can be used to a little salt marinade for 2 days, you can save about 10 days.
Mutton is warm and hot, which makes it easy to get hot. Therefore, you can eat lamb with some cool vegetables. Both can play a cool, detoxification, de-fire role, but also can achieve the tonic effect of lamb.
Lamb purchase
1, smell the meat flavor: normal a very strong smell of lamb, additives lamb smell of lamb is very light and with a clear odor.
2, look at the color of the meat: generally additive-free lamb color was bright red, there are problems with the meat was dark red.
3, look at the thickness of the meat wall: good lamb meat wall thickness is generally in the 4-5 centimeters, there are additives to the meat wall is generally only about 2 centimeters.
4, look at the meat of the fat dart: there is lean meat generally not with fat or with very little fat, fat is dark yellow.
Nutritional value
Lamb is tender, high nutritional value, where the lack of kidney and yang, lumbar and knee soreness, abdominal cold pain, deficiency can be used as a therapeutic product.
Lamb is rich in nutrients, on tuberculosis, bronchitis, asthma, anemia, postpartum gas and blood deficiency, abdominal cold pain, cold, malnutrition, lumbar and knee soreness, impotence and premature ejaculation, as well as all the cold diseases are very beneficial; with a tonic kidney, warm and medium role in the deficiency of warmth, men are suitable for regular consumption.
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