What can you cook with mutton?
1. Cold and smooth nature of the vegetables: such as melon, loofah, spinach, cabbage, mushroom, mushroom, white rice, bamboo shoots, etc., can play a cool, detoxification, to the role of fire.
2. Tofu: Tofu not only can supplement a variety of trace elements, but the gypsum can also play a role in clearing away heat, eliminating irritability and quenching thirst.
3. Radish: Lamb and radish made a dish, you can fully play radish cool, can eliminate stagnation, phlegm heat effect.
4. High Liquor: Mutton is a heavy taste food in Chinese food. It has a savory smell and heavy flavor. It needs hot food and is greasy. Therefore, with a high degree of liquor refreshing, stimulating taste also helps digestion.
5. Not to peel the ginger: Because ginger skin cool, there are scattered fire heat, analgesic rheumatism, and lamb with the food can also remove the smell.
6. Lotus heart: You can put some lotus seeds, it has the role of pure heart and purging fire.
7. Suddenly: Many people do not like to smell the snot in the mutton. In fact, this is a kind of volatile fatty acid contained in fat of sheep tail, subcutaneous fat, fat of sheep's sebaceous glands, and fat in the intermuscular space. If you want to cover up this smell, you may wish to let go of a loss.
1. The best choice for lamb is to use fat, thin and thin boned sheep meat.
2. Various ingredients can be used on their own, spices, red dates, etc. can partially remove the unique smell of mutton, please add as appropriate.
3. When stir-fried mutton, when it is hot, it is sprayed with cooking wine. When the alcohol is heated and volatile, it can take away some of the unique taste of mutton. When the food is heated, it can only hang nice-looking colors for the food. Oyster sauce is mainly seasoning.
Cooking mutton hotpot tips
4. Stew meat, it is best to add enough water at one time, do not add water halfway (it is not, add boiling water), otherwise the taste will be greatly reduced.
5. Seasoned salt is best placed last to avoid meat crunch, not Dunlan, spicy sauce, soy sauce, soy sauce, oyster sauce, salt are salty, please note that in order to avoid too salty.
Lamb meat buying tips
The meat of high-quality lamb has light reddish color, muscles are scattered, muscle fibers are thin and short, meat is not sticky, and texture is firm; fat is white or slightly yellow, texture is hard and brittle. If the lamb is dull and the fat is lacking in luster, the depression after the hand pressure is slow, and it cannot be completely restored to the original state, indicating that the lamb is not fresh and should not be purchased.
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