Because the mutton is located in different parts, the amount of exercise in each part is different, so the biggest difference in each part is the difference in taste. These differences in taste also determine that they are suitable for different practices. Everyone should choose the mutton in the corresponding position according to their own cooking purposes.
When choosing mutton, which part is the best to buy? Each part is very different, it is recommended to find out before buying! Below I will share with you the suitable practices of mutton in different parts, and you should choose mutton according to your needs in the future!
Home-cooked dishes
If you want to use mutton to make stir-fried and fried dishes, everyone's first choice is to choose tender mutton, such as tenderloin, tenderloin, sheep brain meat, sheep front leg meat, etc. These meats are tender and suitable for making stir-fried dishes.
When you take this kind of cooking method, remember to stir-fry with a big fire, so that the fried mutton will taste more fresh and tender. Don't fry for a long time, the mutton will taste old after frying for a long time.
Stew, boil, stew
If you want to cook stewed mutton, boiled mutton or braised mutton, you must choose meat with fat and a little gluten. This kind of meat will taste good and be chewy after cooking in this way.
The recommended meats are: lamb breast, lamb tendon, lamb belly, etc. These meats are very suitable for these practices. If these cooking methods are used, the cooking time must be longer. Everyone should be patient and stew slowly to stew the nutrition and fragrance.
have chafing dishes
When winter comes, everyone can't help eating hot pot. If you want to rinse hot pot with mutton, you should choose fresh and tender mutton, such as tenderloin, brain meat, waist and abdomen meat, which are very suitable for hotpot.
When you use mutton to rinse hot pot, you must be careful not to drink mutton soup, because a pot of soup is repeatedly boiled at high temperature, and there are not many nutrients in it, and it may also produce substances that are not good for your health.
Sauce and brine use
If you want to use mutton as sauce mutton or braised mutton, you should choose meat with tendons. Mutton with more tendons has the best taste and taste. The parts suitable for this kind of practice are tendon meat and sheep hind leg meat, which are both parts with more tendons.
There may be many people who can't tell the difference between "sheep's front leg meat" and "sheep's back leg meat". Let me simply talk to you!
There is more lean meat on the front leg of mutton, and the meat on it is delicate without fascia, so it tastes tender. There are many methods suitable for front leg meat, which can be made into stir-fry, braised in brown sauce and stuffed with mutton. The meat on the hind leg of mutton, fat meat and lean meat each account for half, and the meat is mixed with more tendons, which makes it very difficult to eat. There are few suitable practices here, which are often used to make sauce mutton, and it takes a long time to cook. Everyone should choose according to their own needs.