Mutton is a kind of meat that many people like, and eating mutton in winter can not only protect you from the cold, but also play a good role in nourishing. So there are many people who eat lamb in winter. Start eating lamb is not tired, but to do still need to put a lot of effort. Especially removing the stink of mutton is a technical thing.

How to remove the fishy smell of mutton, mutton is the best way to remove the fishy smell

How to remove the fishy smell of mutton

Methods are as follows:

1, off the carrot method: the white carrot pricked to a few holes, put into the cold water, and mutton with the boiling, remove the mutton, boil separately, you can remove the flavor.

2, remove rice vinegar method: chop the lamb, put it into the water, add rice vinegar and boil it, fish out the lamb, continue cooking, you can remove the flavor of lamb.

3, the method of removing mung beans: when cooking lamb, add a little mung beans, you can remove or reduce the lamb stink.

4. Curry removal method: roast lamb when adding the right amount of curry powder. General 1 kilogram of lamb put half a bag of curry powder to cook up does not stink.

5. Seasoning wine removal method: soak raw lamb in cold water a few times, cut into slices, shreds or small plates, every 500 grams of lamb add 50 grams of seasoning wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of seasoning, 250 grams of water, and so on, and then cook after the lamb fully absorbs the seasoning to fully remove the stink of lamb.

6. When cooking lamb with herbs, use gauze wrapped with pounded cloves, sinews, red beans and perilla to cook, not only to remove earthworms, but also to make lamb have a unique flavor.

7. soak to remove the method: soak the lamb in cold water for 2 ~ 3 days, twice a day, soak the amines in the myoplasmic proteins of lamb, but also to reduce the stink of lamb.

8, remove the orange peel method: stewed lamb, put a few dry orange peel in the pot to boil and fish for a while, put a few dry orange peel to continue cooking, you can remove the lamb stink. (David Asher, Northern Implementation Force).

9. How to go with walnuts: choose a few good walnuts, break them and put them in the pot, cook them with the lamb and go.

10. Hawthorn how to remove: hawthorn and lamb cooked together, remove the flavor of lamb is very good.

How to remove the fishy smell of mutton, mutton is the best way to remove the fishy smell

The way to buy mutton in the market

The hot pot is the most familiar method. In the middle of winter, sitting at the lamb table and savoring the fluffy lamb hot pot can make you feel warm and your whole body start to chill. Hotpot materials are very delicate, generally only the upper brain, big three tea, small three tea, millstone, cucumber five parts are more suitable. Knife skills are more critical, first of all, the lamb should be pressed into ice to remove blood, with a special knife cut into thin slices, in order to ensure that the meat is fresh and not greasy. But experts suggest that many people like to use the spicy soup of Sichuan hot pot to cook lamb, so it is easy to get angry.

Roasted meat should be utilized to remove the fascia from the shallow hind legs and upper brain area, and cut into thin slices by pressing down on the moisture. If the slices are thick and uneven, or the sinew is not clean, it will taste fishy. Tender slices of lamb are soaked in more than 10 kinds of seasonings such as dried shrimp oil, soy sauce, scallion horse, cilantro, ginger juice, sugar, chili oil, etc., and made by roasting over fire. Grilled lamb is tasty, flavorful, nutritious, and also improves appetite. There are a few things to keep in mind when eating lamb kebabs. The representative dishes of fried lamb include loose meat and grilled lamb. Pine meat is wrapped in oil skin to the meat, fried with a stick, golden yellow in color, crisp texture, salty and dry aroma. Yakiniku (roasted mutton) is derived from the palace dish "yakiniku (roasted mutton in a pot)". Choose fresh fat lamb loin or forelimb meat, add seasoning, boil over a moderate fire, and then fry in a frying pan, which is the form of boiling and then frying. The flavor is crunchy, salty, dry and warm, with the credit of Xinjiang. But this method is too much oil, the cooking process temperature is too high, and the nutrition is lost a lot. How to remove the fishy flavor of mutton?

How to identify good and bad mutton

First, to smell the meat: normal has a very strong fishy flavor, there are additives mutton sheep have a nasty smell, there is a clear flavor.

Second, to see the color of the meat. Usually there is no additive lamb color is fresh bright red, there are problems with the meat is dark red.

Third, it depends on the thickness of the wall of meat: a good wall of lamb is usually about 4-5 centimeters thick, and a wall of additive meat is usually about 2 centimeters thick.

Fourth, it depends on the darts of the meat. Meat with lean meat usually has no fat or almost no fat, and lean meat is dark yellow.