How to remove the mutton smell? What can be added to remove the mutton smell?

We all know that mutton is a popular meat food. It can be eaten in many ways, such as roasted, fried, stewed, etc. Many people like to eat mutton. Mutton generally has a strong smell, which affects the taste and texture of mutton. So how to remove the strong smell of mutton? Let's take a closer look!

How to remove the mutton smell

People from different places have different likes and dislikes for the fishy smell of mutton, but people who like to eat mutton still need to know how to remove the fishy smell of mutton. Here are some methods to remove the fishy smell of mutton. There are mainly the following points:

①. The fishy smell of mutton mainly comes from blood and mucus. First, chop the mutton into pieces, then soak it in clean water for 3 to 4 hours to drain the blood, then take out the mutton and stir it with white vinegar + salt + high-proof liquor, and then rinse it. The white vinegar and high-proof liquor can effectively remove the fishy smell from the mutton. After this process, the fishy smell will be reduced.

② When making mutton dishes, you can add radish and cook them together. White radish can absorb the fishy smell of mutton and make the mutton taste better. It is the best combination.

③. Add spices and cook together. When making mutton dishes, you can add tangerine peel or hawthorn, and some other spices such as star anise, bay leaves, cinnamon, etc. The spicy flavor of these spices can cover the fishy smell of mutton, but don’t add too much, otherwise the taste will be mixed.

④. There are also some methods of removing the fishy smell of mutton by using additives, which I will not tell you one by one to avoid teaching you bad things.

⑤. In our southern region, the most common way to remove the fishy smell of mutton is to add sugarcane (also called bamboo sugarcane). It has the same function as radish, which is absorption, and can increase the sweet taste of the soup.

What are the techniques for cooking lamb?

1. If you really don't like the smell of mutton, add a little tea leaves when stewing. This will also make it stewed quickly and the smell will be less. To be honest, I can't taste the mutton without the smell! This depends on personal preference.

2. Put the fresh mutton on the chopping board and beat it with the back of a knife. The purpose is to break the muscle tissue of the mutton. Then cut it into pieces and stew it in cold water. The mutton will be tender and particularly tasty.

3. There is another trick to make the mutton soup more delicious, but it also depends on personal preference. Use two crucian carps, fry them in oil first and then boil the soup. After the fish soup is boiled, discard the fish meat and keep the fish soup, then pour it into the stewed mutton soup, forming a fish soup and mutton soup in one. Suddenly I thought of a Chinese character, how to write the word "fresh"? Fish on the left and sheep on the right. This may be our ancestors who found that stewing mutton and fish together makes the taste more delicious.

Special ways to eat mutton

Lamb Rolls with Figs

Ingredients preparation:

Lamb shanks, dried figs, green apples, golden squash, green tomatoes, basil, black pepper, honey, olive oil, oil, salt, balsamic vinegar, juniper berries (use gin if you don’t have any)

Production process:

1. Chop the basil and mix it with olive oil, salt and black pepper to make basil juice. Wrap the tomatoes and bake in the oven;

2. Cut the pumpkin into pieces and wrap them, fry them in a griddle until they become cracked, and then bake them in the oven;

3. Slice the lamb leg and sprinkle with black pepper. Cut the figs into strips and place them between the lamb slices and roll them into a meat roll. After rolling, tie a knot with a cotton rope, apply salt, and wrap with basil juice (note: do not wrap it too tightly, as it will easily burst the fig filling if it is too hot);

4. Fry the meat rolls in a frying pan to color them (be careful not to roll them back and forth, as this will cause heavy lines on the edges). When the 6 sides change color, take them out and bake them in the oven.

5. Slice the apples, add some fig strips and fry in oil, then pour in black vinegar, honey, gin and salt, cook until it starts to become sticky and turn off the heat;

6. After the meat is roasted, place the ingredients on a plate and pour the sauce on it.