Share the 5 tips of The Muslims handling lamb, especially the blanching and seasoning is very exquisite, many people do not know. Dear good friends, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
Huimin is China's ethnic minorities, the largest number of one, they do not eat pork, like to eat lamb, Hui people deal with lamb methods and our different, especially boiling water and seasoning, especially exquisite, next I will put, Huimin handle lamb 5 tips, share to everyone, after you go home, you can follow this few tips to try, to ensure that lamb is much more delicious than the previous taste, interested friends, follow me to look down.
<h1 class="pgc-h-arrow-right" data-track="4" >1, buying Huimin lamb is more delicious. </h1>
Many friends buy mutton, often in the ordinary vendors that buy home directly to do, in fact, tell everyone a trick, if we want to eat lamb, you can go to the local halal street, to find the Hui people to buy, because the Hui people deal with mutton, you need to put the blood of the sheep clean will be slaughtered, so that the stewed lamb fishy taste is smaller, and the Hui people's cattle and mutton vendors, kitchen knives and vegetable piers are cleaner and more hygienic, and there are Hui people, basically will not sell overnight lamb, so this one trick, we all have to remember.
<h1 class="pgc-h-arrow-right" data-track="17">2</h1>
When the Muslims deal with mutton and then blanch the water, there is a trick, that is, be sure to cool the underwater pot, do not need to put any onion and ginger cooking wine, and then after the water is boiled, there will be foam on the water surface, see the foam immediately skimmed clean, until the skimming can not see the foam, so that the treated lamb, impurities and fishy smell will be greatly reduced, friends at home, you can also use this method to try.
<h1 class="pgc-h-arrow-right" data-track="18" >3, the choice of ingredients has a knack. </h1>
When the Muslims deal with mutton, they will not arbitrarily put ingredients, they put the ingredients are very exquisite, lamb to be equipped with white radish, this is not random, because white radish can reduce the fishy taste of beef and mutton, and the nutrition inside the white radish, belongs to fat-soluble, no animal fat, they will not be absorbed by the human body, so it will be paired with lamb, so the match is very reasonable and special, interested friends, you can also try this with this.
<h1 class="pgc-h-arrow-right" data-track="19" >4, there are tricks when frying</h1>
Muslims in the processing of lamb, when frying, there are also tricks, after the lamb blanched water, put some peanut oil in the pot, only enlarge the ginger slices, onion slices, and white zhi slices, the rest of the ingredients do not need to be put, directly put the lamb under the pot sautéed for 3 to 5 minutes, let them absorb the aroma of the feed head, so that the stewed flavor is better, more reflect the umami taste of the lamb itself, interested friends can try.
<h1 class="pgc-h-arrow-right" data-track="20" >5, there is a trick to the seasoning. </h1>
When the Muslims deal with mutton, the seasonings are also very skilled, generally only put fine salt pepper, and cumin grains these 3 spices, to flavor the lamb. Chicken MSG is never put, because it will cover up the umami taste of the beef and mutton itself, provided that the lamb must be slaughtered on the same day and relatively fresh. Friends buy back lamb, you can also put only these three spices, seasoning and cooking, the taste is specified as particularly fresh and delicious.
Summary: How friends, after reading the article, this time I know what the 5 tricks of the Muslims to handle lamb are, especially when boiling water and seasoning, is it very exquisite? Interested friends, you can follow these 5 tips, go home to buy some lamb to try, the taste is really particularly fresh and delicious, the article of dry goods a lot, friends remember to like the collection of preservation, I am chef Jiang Yizhou, we will see you in the next issue.