Remove mutton stink what tricks

Remove mutton stink with rice vinegar: first 500 grams of mutton washed, the pot to add 500 grams of water as well as 25 grams of rice vinegar, cut the mutton into chunks and then put it into the pot. After boiling, fish out the mutton and then cook it, so as to remove the stink. This practice is more suitable for making cold dishes.

Remove the stink of lamb with mung beans: soak the lamb in water for a period of time and let it bleed out. Cooking lamb and then put some mung beans and red dates with cooking, this method can also remove the stink.

Remove the stink of mutton with pepper: wash mutton with warm water, cut into large pieces, and the right amount of pepper with the boil, after the boil can remove the stink.

To remove the stink of mutton with radish: before burning mutton, prepare some white radish with fine holes all over the body, and then put them and mutton together under the soup. To be boiled hours after taking out the radish. In this way, in the red or white roast, lamb will no longer have a stink.

Remove the stink of mutton with walnuts: take a few walnuts, clean them with water, tie a few small eyes on the walnuts and cook them with mutton. This stewed mutton will no longer stink.

With fresh bamboo shoots to remove the stink of mutton: each pound of mutton plus half a pound of fresh bamboo shoots, while in the pot with water stew, so that mutton is not nasty.

Remove the stink of lamb with garlic: 500 grams of lamb, 25 grams of garlic (or 100 grams of green garlic can also be) into the pot with water stew, you can remove the stink of lamb.

Remove the stink of mutton with curry: when burning mutton, according to the ratio of 500 grams of mutton with half a packet of coffee powder (about 50 grams) into the curry powder, you can burn the mutton without stink and delicious curry.

Remove the stink of mutton with fresh fish: Stew fresh fish with mutton (100 grams of fish for every 500 grams of mutton), which will make the meat and soup extremely delicious.

Remove the stink of mutton with tea: brew a cup of strong tea, until the moisture of the mutton fried dry, the strong tea sprinkled on the mutton, continuously sprinkled three or five times, the mutton is not nasty.

With hawthorn to remove the stink of mutton: will be a few hawthorn (or a few pieces of orange peel, a few red dates) and mutton with the burn, both in addition to the stink, but also can make the meat cooked fast.

Remove the stink of lamb with carrots: wash the carrots with water, cut into pieces and lamb with burning, plus ginger, onion, wine and other ingredients, you can remove the stink.

White wine to remove the stink of mutton: braised mutton after boiling, add white wine (500 grams of mutton, 9-12 ml of white wine), not only can remove the stink, but also can make the meat taste delicious.

The use of medicinal materials to remove the stink of mutton: cloves, grass nuts, sand nuts, perilla and other medicinal materials crushed, wrapped in gauze with the mutton with the burn, can be deodorized, and the mutton has a distinctive flavor.

How to explode mutton slices can be no stink

Mutton into the hot oil fried to half-cooked, add the right amount of rice vinegar fried dry, and then add onions, ginger, cooking wine, soy sauce, sugar, fennel and other seasonings, and then add the green garlic or garlic puree when the pot, fishy taste is greatly reduced, flavorful and mellow. The pot hit the bottom of the oil to ginger, garlic stir-fry pot, add mutton stirring until half-cooked, then put the onion, then add soy sauce, vinegar, cooking wine stir-fry, after the pot drizzled with sesame oil, beautiful flavor, no fishy.

How to get rid of the stink of mutton filling

Prepare 30-40 peppercorns (in the filling of more than the number of a slight increase), put into hot water to soak, after the water cools, the water will be poured into the mutton filling (to remove the peppercorns), and other seasonings and stir together until the consistency of the filling is appropriate, so that the package out of the flavor of the buns or dumplings delicious and no smell of mongrels.