Does mutton roll need to be blanched? What are the benefits of blanching mutton roll?

We all know that mutton rolls are a common type of frozen meat food. They can be eaten in a variety of ways, such as hot pot, stir-fry, etc. They are tender and delicious, and have a great taste. They are very popular among people. So do mutton rolls need to be blanched? Let's take a closer look!

Do you need to blanch the mutton rolls?

Before eating, I blanch the mutton rolls in water when making other dishes except hot pot. Because:

1. Many mutton rolls are processed mutton products, some of which contain not only mutton, but also some other additives.

2. Even if it is pure mutton, the frozen shaved rolls will contain impurities and blood foam. If you add it directly to the dish, it will affect the color and taste of the dish.

3. Many mutton rolls will add some water during the freezing process to make the mutton taste tender and smooth. This is why we add a lot of water when making mutton rolls. If you don't blanch the mutton rolls to dehydrate them, the fried vegetables will have too much soup and a strong fishy smell.

Therefore, when cooking mutton rolls, it is best to blanch them until they change color, then remove them and wash them with clean water. This can remove the fishy smell, and the dishes made will have good color and taste.

What are the benefits of blanching mutton rolls

Tastes better

First, let us understand the benefits of blanching. Blanching the mutton rolls can make the mutton rolls taste better, and the mutton rolls are tender and delicate. Because mutton rolls are usually taken out of the refrigerator, if we want to use mutton rolls to stir-fry directly, the mutton rolls may come into direct contact with hot oil. In this way, the mutton rolls themselves are in a very thin state, and they can only shrink further after contacting hot oil. Therefore, it is easy for us to find that the meat in the mutton rolls is stuck to the pot when we are stir-frying with mutton rolls, or we will find that there is not much meat left when we are cooking. Therefore, if you make mutton rolls under such circumstances, it is recommended that you blanch them in advance.

Removal of impurities

There is another benefit of blanching in advance, which is to remove impurities or residues on the surface of the lamb, so that the lamb rolls we make will be fresher. And we need to pay attention when blanching, that is, not to blanch them for too long. Here we need to know that the lamb roll itself is a small thin layer. If it is such a thin layer, it is recommended that you blanch it for a while and then take it out. We blanch it to keep the lamb rolls moist, but if we blanch it for too long, whether it is stewing ingredients or using lamb rolls to make a stir-fry, stewing for too long will cause the lamb rolls to be too old or easy to break. Therefore, we don’t need to blanch the lamb rolls for too long in the front, which can also ensure the delicious taste of the meat.

Lamb roll recipe

Main ingredients: Old tofu, fresh shrimp, lamb rolls

Ingredients: Onion, ginger, garlic, seafood mushrooms

Seasoning: salt, cooking wine, first-class fresh soy sauce, pepper, sugar

practice:

1. Prepare the ingredients: cut the tofu into pieces the size of ribs, remove the shrimp threads and wash them for later use.

2. Blanch the ingredients: Put water in a pot, add a little salt to the water, add the tofu and blanch it after the water boils, then remove it. Put the mutton rolls into the boiling water pot and blanch until it changes color, remove it and wash it with clean water. Wash the seafood mushrooms and blanch them in the pot, then remove them and cool them.

3. Cooking: Add oil to a pan, fry the shrimps on low heat until the shrimps change color and the shrimp oil comes out. Add onions, ginger and garlic and stir-fry until fragrant. Add cooking wine and add soup. Add tofu and seafood mushrooms to the pan, bring to a boil over high heat and then simmer over low heat. When half of the soup is left in the pot, add the blanched lamb rolls, add salt, first-class fresh soy sauce, a little sugar to enhance the flavor, and pepper to taste. Cook for one or two more and then turn off the heat and serve.

Key points for cooking mutton rolls

1. Tofu and mutton rolls must be blanched to remove the bean smell of tofu and the blood foam and impurities of the mutton rolls.

2. Fry the shrimps in a pan until the oil turns red, then add soup. This will release the flavor of the shrimps, and the color of the shrimps will be transferred to the tofu, giving the tofu the flavor of the shrimps.

3. For this dish, you should leave more soup so that the ingredients will taste delicious when soaked in the soup.

4. It is best to choose slightly fatter mutton rolls. Such mutton rolls are delicious and have the unique flavor of mutton.

5. This dish can be described as a hodgepodge, and you can choose ingredients according to your preferences.