Shaanxi Lamb Noodles

The people of Shaanxi are relatively rough and like to eat beef and mutton. The taste of beef and mutton cooked by Shanxi people is also unique. Shaanxi mutton noodles are very delicious. The mutton does not have any smell, and the noodles are very chewy. It can be said that Shaanxi mutton noodles have a very local flavor. The most important thing when cooking mutton is to remove the mutton smell. Here I will tell you in detail how to remove the mutton smell when stewing mutton.

1. How to remove the smell of mutton

1. To remove the mutton smell, poke a few holes in the white radish, put it into cold water and cook it together with the mutton. After boiling, take out the mutton and cook it separately to remove the mutton smell.

2. Vinegar method: Cut the mutton into pieces and put it into water. Add some rice vinegar. After boiling, take out the mutton and continue cooking. This can also remove the mutton smell.

3. When cooking mutton, if you add a little mung bean, you can also remove or reduce the mutton smell.

4. When cooking lamb using the curry powder method to remove the smell of mutton, add an appropriate amount of curry powder. Generally, half a packet of curry powder is appropriate for 1000 grams of lamb. After cooking thoroughly, you will have curry lamb without the smell of mutton.

5. Cooking wine method to remove the smell of mutton: Soak the raw mutton in cold water several times, cut into slices, strips or small pieces and put them on a plate. Then, for every 500 grams of mutton, add 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of MSG and 250 grams of water and mix well. After the mutton has fully absorbed the seasoning, take 3 egg whites and 50 grams of starch to coat it for later use. After a while, the cooking wine and baking soda can fully remove the mutton smell.

6. When cooking mutton, wrap crushed cloves, amomum, cardamom, perilla, etc. in gauze and cook them together. This will not only remove the smell of mutton, but also give the mutton a unique flavor.

2. Clear-boiled lamb

Ingredients : 500 grams of mutton, 25 grams of green onion, a little radish, 25 grams of coriander, MSG, salt, ginger, vinegar, pepper powder, and 5 grams of sesame oil.

practice:

1. Chop the mutton into 2.5 cm square pieces and break them with a knife. Cut some of the green onions into strips and cut others. Cut the radish into two halves.

2. Boil the mutton in boiling water to remove the blood, pour it into a ceramic basin, add ginger, scallion, radish, and boiling water (limited to covering the mutton), then place it on a small iron rack in the pot, add appropriate amount of water in the pot (the lower part of the basin should be in the water), cover the pot tightly, and cook until the meat is tender, then skim off the floating oil, remove the scallion, ginger, and radish, and add scallion shreds, coriander, vinegar, pepper, sesame oil, MSG, salt and other seasonings when eating.