Winter Solstice Food Guide Mutton Purchase and Cooking Skills Revealed Hello everyone, I am Jiang Zhou, the chef of a star-rated hotel. Today I want to share with you some little knowledge about lamb, hoping to help you enjoy the food better in winter.
When winter comes, mutton has become the protagonist of the northerners' dinner table. According to the "Compendium of Materia Medica", mutton has the effect of warming and replenishing deficiency, strengthening strength, strengthening the spleen, stomach and kidneys, and deficiency and cold, especially suitable for manual laborers and people with poor resistance. Therefore, as they get older, more and more people start to like lamb. And in lamb, the foreleg and hind leg are the most popular cuts, so what is the difference between them?Let me reveal the answer for you.
Let's take a look at the foreleg meat. The foreleg meat contains a portion of fat, and the rest is a lean meat, with delicate muscle fibers, tender meat, and a silky texture. Since the lamb foreleg moves less and has relatively less fascia, it is easier to cook and is suitable for shabu-shabu or quick stir-frying. Although it is slightly higher, its taste is definitely worth it.
On the other hand, lamb hind leg meat is often exercised and mainly carries all its strength, so the muscles are more robust and have more fascia, which is not easy to cook. Most of the lamb hind leg meat is used to make braised meat, which is relatively low.
When choosing lamb, we can also tell by its appearance. Because the sheep often lie on the ground, the front legs are relatively straight, the knee joint is bent obviously, and the volume is not too large. The hind legs are often exercised, the joints are more obvious, the volume is larger, and the hind legs of professional mutton are heavier.
Knowing how to choose lamb, how do you cook it to get the most out of it?My recommended recipe is to stew soup. Next, I will share with you the simple and delicious recipe for mutton and radish soup.
We need to prepare 800 grams of lamb hind leg meat, cut it into pieces and rinse it with water. Then, cut the green onion root into chopped green onions, put the dried chili peppers into a bowl for later use, and slice the old ginger pieces. Add an appropriate amount of cold water to the wok, put the prepared lamb into the pot, skim off the foam after boiling over high heat, turn to medium heat and continue to boil for a few minutes. After a few minutes, put it in cold water to cool it, heat it in a wok and put in cooking oil again, put in the mutton and stir-fry it quickly over high heat for a few minutes after the oil is hot. Then add green onions, ginger, star anise, cinnamon, bay leaves, remove the smell, add enough boiling water, cover the lid and bring to a boil. Cut half a fresh white radish into hob pieces and put it in a bowl, put the cut white radish with a little refined salt, mix evenly with your hands, and marinate for a minute. After the lamb has been simmered for 25 minutes, add the prepared white radish and boil again over high heat for 10 minutes. After 10 minutes, sprinkle a little salt and pepper on top, and finally add a little chopped green onion and serve.
The above is my sharing of some insights and cooking tips on lamb, I hope it will be helpful to you. Do you still know how to properly stew radish mutton soup?Feel free to share your thoughts in the comment section. If you like my articles, remember to bookmark and **oh!See you next time!
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