In autumn and winter, everyone has already started preparing for a hot pot restaurant at home. Even if you don’t plan to open a hot pot restaurant at home, when you go out to eat, you will choose a hot pot to comfort your internal organs. Sales of dog meat hot pot, copper pot hot pot, and sheep and scorpion hot pot continue to rise.

Beef is a meat product with a very clear audience. People who love beef love it to a fault, and even sheep bones can be chewed with relish. People who are disgusted with beef are so disgusted that they don't even drink mutton soup. In the final analysis, it is also because different people have different acceptance levels of the mutton smell. Why does beef smell like mutton?

Most of the representative taste of meat comes from the fat cells of small animals. If all the fat can be removed from raw pork, beef and mutton, then the taste of these meats will be basically the same except for the different tastes. This is why Chaozhou people like to cook with lard mixed with rice, and Chongqing people agree that like butter hot pot, the aroma of animal fat is representative.

Back to beef, vegetable oil is the main source of the mutton smell. The first thing to do when eating old Beijing mutton hot pot is to rinse it with lamb tail oil. Sheep tail oil has the strongest smell on the lamb. Add white soup and rinse it, and the soup will be "fat" and have a "sheep flavor" Yes, it means having the smell of sheep. How to get rid of mutton smell?

Although beef does need to have the smell of mutton in order to be recognized by beef lovers, for more people, it is more appropriate for mutton to have less mutton smell, otherwise it will not be choked when eating. It's comfortable and hard to swallow. Therefore, below I will talk about three kinds of materials that can effectively remove the mutton smell. Any one of them can well neutralize the mutton smell and make the mutton more delicious.

Condiment 1: Onions

If you have been to Xinjiang, you will find that Xinjiang people are more accustomed to adding onions to beef. They call it "Piyazi". Onions are sweet and can be eaten raw, with a slight sweetness. When eaten boiled, there is no sweetness, only a slight sweetness. Onions are not only nutritious, but when paired with beef, they can cover up the mutton smell.

In addition to Xinjiang people’s love of pairing onions with beef, Beijingers also like to do the same. Stir-fried mutton with onions is a traditional Beijing dish. The beef is sliced ??thinly, the onions are minced, and the oil is stir-fried. The two nourishing ingredients that nourish blood and qi are combined. It is best eaten in winter.

Condiment 2: Szechuan pepper

Szechuan pepper is not suitable for stewing pork, but it is very compatible with beef. The mutton has a strong mutton smell, and adding a handful of peppercorns can remove the mutton. Ma pepper has a strong fragrance and can suppress the odor, but beef is very cost-effective, so you can’t add too much pepper. A little pepper can suppress the mutton smell of the whole pot of mutton soup.

Condiment 3: White peony root

When stewing lamb chops, you can add a small piece of white peony root. White peony root is fragrant. In the "Ben Jing", white peony root is directly called "fragrant" and in "Yi Jian Zhi" it is called "fragrant white peony root", which shows that the aroma of white peony root is very strong, and it is an acceptable aroma to everyone.

Many restaurants use white peony root to enhance the aroma of mutton soup and cover up the mutton smell. Moreover, white peony root has the effect of relieving the surface and dispersing cold, and is closely related to beef. However, don’t add too much white peony root, otherwise the mutton soup will have a bitter taste. Everyone must pay attention to this.