Article source: Western food teaching
Lamb has always been a frequent visitor to tables all over China. Whether it is the fragrant roast lamb on the street in spring and summer nights, or the warm lamb soup in the cold autumn and winter wind, it is delicious and mouth-watering. Mutton has the functions of helping Yuanyang, replenishing essence and blood, treating qi deficiency, and benefiting fatigue.
But lamb is good, but the smell is very troublesome. The step of removing mutton is the key to whether the lamb is well done. Today, I will share with you a few good ways to effectively remove lamb taint and two special lamb recipes!
Soaking method
Soaking is nothing more than soaking lamb in water. Many people think this method is the most labor-saving, but they don't know that it is time-consuming to use this method to achieve the effect of removing mutton. It is not enough to soak in
for several hours. It needs to be soaked in cold water for 2-3 days, and the water is changed twice a day to extract the ammonia in the mutton sarcoplasmic protein to achieve the effect of mutton removal. Z1z
pepper removal method
pepper has the effect of removing fishy and antiseptic, and it is common in Sichuan cuisine, which is known for its heavy taste. When cooking mutton, add a proper amount of pepper to effectively remove the mutton smell. If you are afraid of eating peppercorns during eating, you can stir them thoroughly with oil and throw them away.
rice vinegar removal method
rice vinegar alone has many effects: dietary health care, beauty and beauty treatment, treatment of disease...Use it for the work of removing mutton mutton, not only can completely remove the mutton smell, but also beneficial to health.
Cut the mutton into chunks and put it in the pot, add some water to make it cover the mutton, then pour in a little rice vinegar, boil it over high heat and remove the mutton.
Radish removal method
The seemingly simple white radish is the best companion for lamb. White radish is cold in nature, which can moisturize dryness and clear fire, while mutton is warmer. The two are relatively balanced in terms of cold and heat, and the spiciness of radish and the mutton smell can be reduced correspondingly, which complements each other.
Poke the white radish into several holes, put it in cold water and cook it with the lamb, then remove the lamb and cook it separately to remove the smell.
Mung bean mutton removal method
mung bean is cool and sweet, has the effects of clearing away heat and detoxification, quenching thirst and reducing heat, diuresis and emollient. But did you know? It is also the secret weapon for removing mutton.
Put 5g of mung beans per 1kg of lamb, boil for ten minutes, pour out the water and mung beans, and cook the lamb twice.
tea leaves in addition to the mutton method
powerful tea, in addition to antibacterial and sterilization, it is also a good at deodorizing, it can be used in addition to mutton.
Put the tea leaves in a gauze bag and cook with the mutton to remove the taint; when frying the mutton, sauté the water in the mutton and sprinkle it in strong tea for several times, the mutton taint can be removed, and it is crispy and delicious .
With these methods, don't worry about the smell, feel free to taste the delicious and tender mutton.
In addition to the common mutton and mutton soup, there are two different ways to eat mutton from Amway and Amway, which will greatly increase your appetite.
Irish lamb stew
Ingredients:
lamb 1.5kg, 1 can of beef stock, 1 spice bunch, 10 small onions, 450g potatoes, 2 celery stems, 250g carrots, 250g green radishes, 1 parsley, appropriate amount of salt , Grind an appropriate amount of white pepper.
Method:
1, cut celery, potatoes, carrots, cut lamb into pieces and season with salt and pepper, peel off small onions, chop parsley;
2, cut celery, bay leaves, thyme, parsley stems, Wrap the spring onions and tie them together to make spice bundles;
3, heat the beef stock in a pot until it boils, put the mutton into the stock pot for use;
4, pour the stock into the pot containing the mutton, and reheat it to slightly Bring to a boil and continue to simmer for about 1 hour, during which the floating powder is skimmed;
5, then put the small onions, celery, carrots, potatoes and spice bunches into the pot, reheat to a slight boil, taste and season with salt and pepper , Continue to simmer for 35 minutes, until the carrots are soft and tender;
6, finally with salt andSeason the peppers and sprinkle with chopped parsley.
Curry lamb
Ingredients:
lamb 1kg, 1 onion, 1 carrot, 1 celery stem, 2 tomatoes, 4 garlic cloves, 3 spoons of curry paste, and appropriate amount of salt.
Method:
1, put the onion and parsley stalks in a pot over medium heat and stir fry until the onions are soft and tender and slightly caramelized;
2, at the same time, take another pot and fry the lamb until all sides are slightly caramelized. The pot should be hot, otherwise the meat It is not easy to color and it will produce water. If there is a lot of water, let it stand for a while, wait for the water to dry out, and then fry again later;
3. Put the fried lamb into the pot, add curry paste, tomatoes, carrots, and fully Stir, add salt to taste;
4, let the pot boil for 5 minutes, simmer slowly until the lamb is tender and tender.
Copyright Notice: The content and pictures of this recipe belong to the original author
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-