The winter solstice has arrived, and the mutton is delicious and not fat. On the winter solstice, the delicacies on the table are indispensable. As a good winter nourishment, mutton is rich in nutrients and has many benefits for the human body. And in the cold winter, people can also eat mutton appropriately to keep out the cold. However, there are also some tricks to making delicious lamb dishes. If you want to make a lamb dish that is not fat but also tender, there are some clever tricks worth trying.
Lamb is rich in high-quality protein and a variety of vitamins and minerals, which are beneficial to human health. In the view of traditional Chinese medicine, mutton is sweet in taste and hot in nature, and has the effect of warming the kidneys and nourishing qi and replenishing deficiency. Therefore, in the cold winter, eating mutton in moderation can help keep warm from the cold and is also a way of health preservation. To avoid the fishy smell of lamb, there are a few tricks when making lamb dishes.
When handling the ingredients, the excess fat of the lamb should be removed, and the fascia with fat in the muscle space should be removed. Before making it, the lamb is soaked in water for several hours and blanched in boiling water to remove most of the smell. At the same time, the seasonings put in the cooking also have a good effect of removing the fat, such as vinegar, wine, cumin, Sichuan pepper, white pepper, tangerine peel, ginger, etc., can be appropriately selected.
In addition to steamed mutton, there is also a halal dish "vinegared alfalfa" that is also one of the mutton dishes worth trying. Choose lamb and add the right amount of seasoning to cook a sweet and sour dish. When making this dish, "starching" is a key step, and only by doing this process well can the most "tender" lamb be fried.
So, this winter, try some delicious lamb dishes, with a few tips and tricks, to make a delicious lamb dish that nourishes your body and adds to the flavor of your table.