Mutton is divided into goat meat and mutton, which is better? What is the difference? 1. Taste difference
The growth rate of goat and mutton is relatively slow, and the heaviest weight of goats aged 10 months is generally around 60 kg, because the active living habits of goat and mutton make their meat quality particularly compact. Sheep are docile and inactive. As long as it is grass, I like to eat sheep that are 10 months old. Generally, the heaviest sheep can grow to 100 kg, so the meat is loose. In contrast, goat meat will be more elastic and chewy. It is best to choose goat meat for mutton stew or hot pot. Mutton is soft and tender, which is more suitable for mutton soup.
2. The difference between smell and smell
In people's impression, mutton is a kind of meat with the biggest smell. In fact, the smell of goats is bigger than that of sheep, because mutton fat contains 4- methyl octanoic acid, which will have a heavy smell after volatilization, so goats are suitable for hot pot, barbecue or stew. Because hot pot and barbecue will put a lot of spices to stink, and medicinal materials can also inhibit the smell of sheep.
3. Tips for distinguishing mutton from mutton
When you buy mutton, you can look at the muscle fibers of mutton. Goat and mutton have a large amount of activity and long muscle fibers, while sheep meat has a small amount of activity, so the muscle fibers are short. So we can know whether it is goat meat or mutton.
Tips for removing the smell of mutton 1. Soak to remove the smell: soak in warm water of 40-50 degrees and a small amount of rice vinegar for 2 hours, change water three times in the middle, and soak until the mutton pieces turn white. White vinegar can not only sterilize and deodorize meat pieces or bones, but also soften meat quality and save time.
2. Stir-frying method: add a little oil to the pot, add ginger slices, cooking wine, salt and soy sauce to stir-fry the fragrance, which can remove the smell of mutton very well, and it tastes particularly delicious after stewing.
3. Method of adding medicinal materials: Radix Angelicae Sinensis, Radix Ophiopogonis, Radix Codonopsis and Radix Adenophorae can be added. These herbs are all sweet. Angelica sinensis has a strong herbal flavor, which can well inhibit the smell of mutton. The stew is especially tender and delicious.
4. In addition to the above, you can also add hawthorn, dried tangerine peel, Amomum tsaoko, mung bean, radish and so on. Different methods are used to remove the smell of sheep.
The formula of stewed mutton is mutton 750g, angelica sinensis 1 0g, Ophiopogon japonicus10g, Codonopsis pilosula10g, Adenophora adenophora10g, Lycium barbarum10g, 6 red dates and ginger10g.
Cooking steps
1. First of all, you need to soak the mutton in warm water of 40-50 degrees for 2 hours in advance, and change the water three times until the mutton turns white, so as to soak away the bloody smell in the mutton. If you accidentally buy fat mutton, you can peel some sheep fat to reduce the smell of sheep. ) dry the water after soaking.
2. Wash Radix Angelicae Sinensis, Radix Ophiopogonis, Radix Codonopsis, Radix Astragali and Fructus Jujubae twice, wash and drain, brush the sugarcane skin with a brush, peel and wash ginger, and cut into pieces.
3. Add a little oil to the wok to stir-fry ginger slices, then pour in mutton and stir-fry repeatedly, stir-fry extra water, add a little cooking wine, and make the fragrance of mutton dissipate through stir-frying.
4. Add sugar cane and boiling water after frying. Be sure to add boiling water, because the heat expands and the cold shrinks. After adding cold water, the meat will tighten, and the meat will not rot when stewing, so add boiling water. Then add soy sauce to taste.
5. Then pour all the fried mutton and sugar cane soup into the pressure cooker, add the cleaned medicinal materials and red dates, add boiling water, put the boiling water almost parallel to the ingredients, cover the pot, open the pressure valve, and turn to low heat to suppress 15 minutes.
6. After pressing, open the lid and continue to cook on high fire. At this time, pour in Lycium barbarum, cook for about five to 10 minutes, and then turn off the heat.
(1) 1 Soaking: Both goat meat and sheep meat can be soaked in warm water with 40-50 degrees and a little vinegar for 2 hours in advance, which can reduce the smell of mutton and keep the nutrition of mutton.
(2) 1 stir-frying: add ginger slices and cooking wine, stir-fry over high fire, and through continuous stir-frying, make blood and fat smell like sheep.
(3)4 Medicinal materials: Angelica sinensis, Codonopsis pilosula and Beiqi are sweet, while Ophiopogon japonicus is cold. The addition of four ingredients can not only remove the smell of mutton, but also relieve boredom.
(4) Sugarcane, red dates and medlar are all sweet, which can increase the flavor and sweetness of mutton.
Summary: For mutton stew in winter, remember "1 bubble 1 stir-fry 1 medicated diet". Mutton is not fishy, and the meat is tender and delicious. what do you think?