推荐回答(5个)
用料酒腌羊肉,酒的预热挥发带走膻腥气。具体做法如下:
准备材料:羊肉250克,蒜2头,料酒2勺,生抽1勺,糖6-8勺,老醋4-6勺,淀粉1勺。
1、蒜拍散;
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2、羊肉切片,放入一勺生抽两勺料酒一勺淀粉腌制10-15分钟;
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3、油烧热,放入腌制好的羊肉炸一下捞出;
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4、锅中留底油,放入蒜爆香;
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5、加入6-8勺糖,4-6勺醋;
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6、倒入炸好的羊肉翻炒,大火烧开收汁;
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7、装盘。
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用料酒腌羊肉,酒的预热挥发带走膻腥气。具体做法如下:
准备材料:羊肉 250克 ,蒜 2头, 料酒 2勺 ,生抽 1勺 ,糖 6-8勺 ,老醋 4-6勺 ,淀粉 1勺。
1、蒜拍散;
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2、羊肉切片,放入一勺生抽两勺料酒一勺淀粉腌制10-15分钟;
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3、油烧热,放入腌制好的羊肉炸一下捞出;
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4、锅中留底油,放入蒜爆香;
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5、加入6-8勺糖,4-6勺醋;
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6、倒入炸好的羊肉翻炒,大火烧开收汁;
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7、装盘。
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羊肉含有丰富的营养,是冬季驱寒的滋补佳品,但是因为羊肉有腥膻味,致使很多人不喜爱吃。只有把好挑选、清洗和烹调三
个关口,才可去掉羊肉的膻味。
把住挑选关,就是要挑选色泽淡红、触摸有弹性的鲜肉;然后就是把好清洗关,要用温水洗除羊肉表层的细毛和杂质,切成小块焯水,去尽血沫后,再冲洗干净;烹调关更重要,烹调时采取的去膻办法有加花椒、放点料酒和醋、与萝卜或茶叶同煮等,下面介绍几种可以去除羊肉膻味的烹调方式:
焖烧羊腿肉1000克,剁成小四方块,焯水,去血沫后,清水冲洗干净;锅内倒油加热,放花椒、干尖椒、八角、桂皮、陈皮、姜块、葱节,炒出香味后,加入羊肉,烹上料酒干炒一会,再添加豆瓣酱、水、盐、味精、酱油、白糖、陈醋和几个打孔的胡萝卜,大火烧开后,小火焖制;羊肉烧烂后,拣去姜块、葱节、胡萝卜便可食用。焖烧后的羊肉酥烂脱骨,咸鲜微辣,芳香四溢。
另外,炖羊肉时用纱布包一点茶叶,与羊肉同煮,熟后将茶叶袋捞出,可除去膻味;烧羊肉时放进橘子皮,不但可去膻味,还能增加橘香味;烧羊肉放几颗带壳核桃或山楂,既能去膻味,又能使羊肉熟得更快;将羊肉用清水白煮,吃时加蒜及稀辣椒少许(辣椒油或者辣椒面和水搅拌成的稀糊),膻气也可减少;将羊肉洗净切好,放入开水锅中,然后按0.5公斤羊肉放0.5公斤水、0.5两米醋的比例煮到开锅,取出羊肉,膻气便可解除;烧、煮羊肉时,0.5公斤羊肉放入半包或1/3包咖喱粉,也可除膻气。
爆炒取净羊肉250克,切成柳叶片,用盐、鸡蛋、味精、生粉上浆;大葱切成马蹄形;锅内打底油,待油热,将羊肉下锅;羊肉炒至半熟,加米醋焙干。醋的数量是肉的千分之一左右;然后加葱、姜、酱油、白糖、料酒、茴香等调料,起锅时加青蒜或蒜泥。其腥膻味大减,味香醇。锅内打底油,用姜、蒜末炝锅,放羊肉煸至半熟,再放大葱,随即加酱油、醋、料酒煸炒几下,起锅打香油,其味香美,无腥膻。
作者:邹利
在炖羊肉时,只要放入几大块的白萝卜一起煮,然后把白萝卜弃而不用,腥擅的气味就化解掉了。不然就是在下锅前,尽量不要把羊肉曝露在空气中,如此一来,羊臊味就不会那么明显。同时,在购买羊肉的时候,与其买已经切好的羊肉,不如买从纽澳进口的冷冻羊肉,而且,趁着羊肉尚未解冻之前,不管是要切块或是切薄片,都要立刻处理,以减少羊肉暴露在空气中的机会。要是羊臊味真的无法去除,不妨在烹煮的时候加点大蒜、生姜或九层塔,羊肉就会会更美味了! 而客家传统煮法则是购买土羊肉使用甘蔗(未削皮)一节或芭乐叶几片与中药材放入一同炖煮,美味又去腥喔! 再不然就多加点酒吧,米酒红酒都可以.
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