When buying mutton in winter, which one is better to choose between "sheep" and "goat"? The difference is quite big, and it costs money to understand it
The weather is cold in winter, and it is best to eat lamb. Mutton is hot, which can drive away wind and cold, complement body deficiency, relieve cold hands and feet, body weakness and fear of cold, and is a good nourishing product in winter. Mutton is relatively delicate and delicious, and is loved by people. Lamb is divided into many parts, such as lamb chops, leg of lamb, and lamb with skin, all of which have different tastes.
Similarly, mutton is also divided into goat meat and mutton, what is the difference? The difference is big, if you buy the wrong one, the smell is big, and it is not delicious, so it is recommended to understand it and then spend money. Today, I will tell you about the difference between goat meat and mutton, and those who don't understand it should take a look.
Difference Between Goat Meat and Sheep Meat
Goats and sheep have different living Xi, so their meat quality varies greatly.
1. Meat quality
Goats like to bounce and exercise more, so they are muscular, have less fat, and all meat is coarse and hard. Sheep have less exercise, more fat, and softer meat.
2. Taste
Goat meat tastes firm and chewy, while sheep meat tastes more tender and tastes more fragrant than goat meat due to its higher fat content.
3. Nutrition
The nutritional difference between goat meat and sheep meat is mainly protein and fat. Goat meat is slightly higher in protein and sheep meat is slightly higher in fat, both of which are rich in vitamins and minerals.
4. Cooking method
Due to the different tastes, goat meat and sheep meat are cooked differently. Goat meat is suitable for grilling, stewing, and long cooking time, while sheep meat is suitable for stir-frying, shabu-shabu, and soup, and the cooking time is short to keep the meat fresh and tender.
Let's share with you a few delicious mutton recipes, nutritious and satisfying, the elderly and children rush to eat.
【Stir-fried lamb with green onions】
Prepare lamb, green onions, light soy sauce, cooking wine, starch, eggs, salt, sugar, dried chilies, ginger, and cooking oil.
1. Cut the lamb into thin slices, you can also use mutton rolls, squeeze out the water after washing, add an appropriate amount of light soy sauce, cooking wine, salt, egg white, starch, mix evenly with your hands, and marinate for 20 minutes. Peel and wash the green onions and cut them into sections, and cut the ginger into shreds.
2. Add an appropriate amount of light soy sauce, cooking wine, starch and sugar to the bowl, stir well and set aside. Heat the oil, add the ginger shreds and stir-fry until fragrant, pour in the marinated mutton slices, stir-fry over high heat until it changes color, and set aside.
3. Leave the bottom oil in the pot, pour in the green onion section and fry the fragrance, add the fried mutton slices after the break, pour the juice in the bowl, stir-fry over high heat to collect the juice.
【Braised lamb】
Prepare goat leg, potato, carrot, green onion, ginger, star anise, cinnamon, bay leaf, dried chili, salt, light soy sauce, dark soy sauce, cooking wine, rock sugar, salt, and cooking oil.
1. Chop the lamb leg into small pieces, soak it in water for 1 hour, soak it in blood water, wash it, drain the water and set aside. Add water to the pot, add the leg of lamb, add green onions, ginger slices, cooking wine, cook for 5 minutes on high heat, remove and rinse for later use. The soup in which the lamb is boiled skims off the foam and the stew is saved.
2. Heat oil in a pot, add lamb leg and stir-fry for a while, fry until the color is golden, add green onion and ginger, star anise, cinnamon, bay leaves, and dried chili peppers to fry the fragrance, pour in cooking wine, light soy sauce, dark soy sauce and stir-fry to color, add a handful of rock sugar and fry to make the sugar color.
3. Add boiling water to cover the lamb leg and simmer for 40 minutes. Peel and wash the potatoes and carrots, cut them into cubes, put them in a pot and continue to simmer for 20 minutes. Finally, add an appropriate amount of salt, stir-fry evenly, turn to high heat to reduce the juice, and the soup can be taken out of the pot after it is rich.
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