It is cold and it is the season to eat lamb, nutritious lamb is a good choice for autumn and winter warm-up, while shabu-shabu, roasting, stir-frying, boiling, a variety of cooking methods, bringing different flavor experiences, deeply loved by people. No matter which way of cooking, choose the right ingredients to get closer to the delicious, today for everyone to offer the secret of choosing lamb, if you think it is useful, please comment on the praise of three consecutive Oh!
The first is the purchase time, try not to buy meat in the morning. Many people think that the meat in the morning is fresher, which is actually a cognitive misunderstanding: the lamb in the vegetable market is basically provided by nearby manufacturers, fresh lamb is to be slaughtered on the same day, and it is not so fast in the morning, generally selling overnight meat.
Secondly, "color, touch, taste" three steps:
1. Check the color.
Fresh lamb is bright red or pink in color, fat and lean evenly, the fat part is white or slightly yellow, and the meat skin is neat. If the color of the lamb is dark red or dull and white, and the fat is yellow or dark yellow, this lamb has been put for a long time and must not be bought.
2. Feel the feel.
Gently pressing the lamb with your hand, the touch is elastic and non-sticky, you can quickly return to its original state, this is the fresh lamb. After pressing, the lamb is soft on the stomach, the recovery speed is slow or will not recover, the hands feel sticky, this meat is not fresh.
3. Smell the taste.
Lamb has a unique smell, close to the lamb smell, high-quality lamb smell is very strong, water-injected meat flavor will be lighter. If it smells peculiar, most of it is fake lamb.
With these three steps, is it not easy to pick lamb? In addition, in addition to ensuring freshness, you must also be able to pick parts when buying lamb. Different methods, pick the right parts, in order to make a real delicious.
The stew should be made of lamb shoulder and breast, the meat is tender, fat but not greasy, and the soup is delicious. Like to bring bone meat, just choose sheep scorpion, eat with bone meat to taste enough, after a bite, bone marrow is not too fragrant!
Shabu-shabu uses brain meat, the meat is tender, the fat is evenly crossed, the thin slices of meat are in a boiling hot pot, dipped in sesame sauce, a mouthful of meat mixed with sesame flavor, swallow the saliva, right?
The skewers are made of hind leg meat, fat and lean, and the muscles and tendons are tight and chewy. Luxurious, you can roast lamb chops, roasted with moist oil, sprinkled with seasonings, and the worms in your stomach are hooked.
Stir-fried lamb with tenderloin, which is the most tender lean meat on the sheep, rich in muscle fiber, tender and juicy meat, how to fry is delicious.
How to pick lamb, have you learned? If you have time, go to the wet market to practice it yourself, see more and pick more, you are a lamb connoisseur in the wet market!
After the baptism of autumn rain, the weather is getting colder, stew a pot of steaming mutton soup, or around the hot pot to open shabu, or set up a barbecue oven to open the roast, and family and friends to drink a cup of wine, the meat is tender, fat and not greasy lamb with a mellow taste of the wine, delicious entrance, the stomach is full of happiness, this autumn will become particularly warm.