Mutton is a common meat food in daily life. Many people like to eat mutton, but because of the fishy smell and smell of beef, it is not good for them. Take boiled mutton as an example. Most people worry that the taste of beef will affect the taste. In fact, this problem can be handled. If you pay attention to the collocation of spices, you can also remove the fishy smell of beef. So what is the actual formula for cooking mutton flavor seasoning?

What are the cooking methods of mutton seasoning?

1, galangal and fennel

Alpinia officinarum and fennel are commonly used in cooking pigs, cattle and beef, which have the practical effect of removing fishy smell and refreshing, but they have no traditional Chinese medicine flavor, which is not easy to affect the rural flavor of mutton soup, and the price is low, which can appropriately increase their usage and reduce the seasoning cost. Fennel tastes pungent and warm, promotes qi and stomach, dispels cold and relieves pain, and plays a role in inhibiting fishy smell and refreshing Sichuan flavor. But also has excellent anticorrosion effect. Its taste is spicy, soft, containing the taste of camphor tree, sweet, slightly bitter and spicy. It is rich in flavor and has the functions of removing fishy smell, enhancing fragrance and relieving boredom.

2. Radix Paeoniae Alba

Beef likes white peony root, so when you choose it, you must choose something that looks thinner. Because the aroma of Paeonia lactiflora will slowly release, it is necessary to minimize the selection and release time.

3. Poria cocos

Poria cocos has a great "neutralization" effect on the collocation of spices, but it can't be used too much, otherwise it will "eat spices" (that is, cover up the taste of other spices), which will get twice the result with half the effort.

4. Other things

Beef can be regarded as soft meat, and fragrant lai, ginger and white peony can be used. Naturally, sweet beef can still be used, but it has no smell. The mutton flavor of beef comes from the sadness of ethyl and hydroxyl groups, which can not be easily masked by the strong sweetness of the sweet and fragrant system. Therefore, we have to use green lemon series to remove odor, such as cumin powder, basil and marjoram.