问：
的羊肉味道如何摆脱
答：
羊肉是营养丰富，是冬季补品驱寒佳品，但因为有兴山羊肉味道，结果在很多人们不喜欢吃。但是，如果适当的烹调方法，使用正确的香料，它可以xc臭味。这里谈论烹调羊肉的爆破方法羊肉的气味。
涮羊肉1胡萝卜
将更加孔钻，与羊肉同煮锅中，也没有新绿在一锅豆子，可以删除兴山口味。
羊肉与水煮沸，吃大蒜，薄当您添加一个小辣椒（辣椒油或者辣椒面和水搅拌至薄粘贴），空气中全油门，可以减少。
洗净切的羊肉好，入沸水锅，然后倒一些醋。一般1公斤羊肉1公斤，可放入水，0.5 2醋。启过熟，取出羊肉，空气中全油门，可以取消。在这个时候，将xc羊肉烤羊肉的气味，或气体可以通过其他法律措施。
烧，煮羊肉，加入了一定量的咖喱粉，天然气也可除异味羊肉。一般1公斤羊肉放在半包或三分之一包咖喱粉。
爆羊肉
触底油盘，直到油热，将羊肉破解。羊肉炒至半熟，加米醋焙干。醋的数量，大约有千分之一的肉。然后加入葱，姜，酱油，糖，料酒，茴香的孩子是香料，干净的锅中当您添加大蒜或大蒜。大大减少了兴山的风味，口感醇厚。触底油盘，姜，蒜末，炝锅，付诸半熟羊肉超速，再次活跃起来葱，然后加入酱油，醋，料酒炒几下，干净的炒锅玩麻油。其味香美国，非星山。
答：
支持楼上
答：
有些不喜欢吃羊肉，因为羊肉有兴山味道。如果烹调方法得当，使用正确的香料，它可以xc臭味。
的羊肉味道涮羊肉方法：
将是一个萝卜钻一些洞，与羊肉同煮锅中，也没有在一个锅新鲜青豆，可以删除兴山口味。
羊肉与水煮沸，吃大蒜，薄当您添加一个小辣椒（辣椒油或者辣椒面和水搅拌至薄粘贴），空气中全油门，可以减少。
洗净切的羊肉好，入沸水锅，然后倒一些醋。一般1公斤羊肉1公斤，可放入水，0.5 2醋。启过熟，取出羊肉，空气中全油门，可以取消。在这个时候，将xc羊肉烤羊肉的气味，或气体可以通过其他法律措施。
烧，煮羊肉，加入了一定量的咖喱粉，天然气也可除异味羊肉。一般1公斤羊肉放在半包或三分之一包咖喱粉。
答：
茉莉花茶去除肉用羊的奶山羊的奶香味闻法国
有一种癸酸和乙酸的挥发性气味的羊肉，牛奶排放，烹饪时间可能会被放置在一个小小组茉莉花茶，牛奶和筛选后，才茶煮沸，您可以删除的羊肉味道的气味。
山楂去除羊肉和羊肉风味法国气味
投入与羊肉同煮山楂几壶，可以xc异味的羊肉和羊肉也熟得更快。
xc羊肉羊肉风味炒大蒜气味法国
添加25大蒜，炒煮炸后，克，您可以删除的羊肉和羊肉的气味。xc羊肉羊肉味道
鲜笋味道
在500新鲜羊肉250克笋法国和加拿大之后，{dy}次炒炖，可以除味的羊肉味道。
删除杏仁味法国
山羊膻煮山羊在过哩坊杏仁奶，煮沸后去杏仁捕鱼，以xc羊肉味道的气味。
yw有望xc羊肉和羊肉风味法国气味
草果，丁香，砂仁，豆蔻，紫苏等yw的原料粉碎，用纱布和与燃烧的羔羊去包裹在全油门的味道，和有独特的风味。
鱼类和xc羊肉和羊肉风味法国的气味
与清炖羊肉，羊肉味道也没有混合膻味牛排晋级。
＃＃＃＃删除肉味
（1）进食前在水中浸泡1小时冷却茶羊肉切片，切块，。
（2）{dy}羊肉水中浸泡10分钟，浮动的血腥，然后设置火锅，外加5红枣。
（3）羊肉片，后进入沸水锅块，加入醋量，煮沸后，可以删除除腥羊肉。
（4）按羊肉，绿豆加入烹调，可除腥味，而且还要使羊肉增色豆的比例为10:1。
（5）炖羊肉时，在壶把核桃或几个橘皮皮肤，可除异味。
（6）羊肉做在填补白萝卜可以添加量，加上一些葱，姜，料酒等，不仅在鱼腥味，而且也补充了维生素的缺乏羊肉，吃起来而不腻口。此外，使灌装，我们也可以混合在葡萄干不新鲜。当贾罗部
炖羊肉，不仅营养，除腥，或道菜。
How rid of smell mutton
Question:
rid of smell of lamb how
Answer:
lamb is rich in nutrition, is a tonic in winter Qu-han Jiapin, but because there are Xingshan lamb flavor, resulting in a lot of people do not likes to eat. However, if the proper cooking methods, using the right spices, it will remove the smell. Here to talk about cooking lamb and mutton to the smell of mutton method of blasting.
boiled mutton 1 carrot
will drill more holes, wok with mutton Tongzhu; also not fresh green beans in a pot, can remove Xingshan taste.
the mutton boiled with water, eat garlic and thin when you add a little pepper (chili oil or red pepper powder and water and stir to thin paste), full throttle in air can be reduced.
Wash and cut the lamb is good, into the boiling water pot, then pour some vinegar. General 1 kg mutton 1 kg can be put in water, 0.5 2 vinegar. Cooked to Kai Guo, remove the lamb, full throttle in air can be lifted. At this time, will remove the smell of mutton lamb roast, or gas can be taken by other laws.
burned, boiled mutton, adding a certain amount of curry powder, gas can also be inter smell of mutton. General 1 kg mutton put half a pack or third packages curry powder.
burst mutton
hit bottom oil pan until the oil heat, will be lamb hack. Lamb stir-fry until half cooked, Garmisch vinegar for drying. The quantity of vinegar, about one thousandth of the meat. Then add onions, ginger, soy sauce, sugar, cooking wine, fennel child to be spices, clean wok when you add garlic or garlic. Greatly reduced its Xingshan flavor, taste mellow. Hit bottom oil pan, with ginger, minced garlic, cook in soy pan, put to the semi-cooked lamb speeding, came alive again in green onions, then add soy sauce, vinegar, cooking wine stir-fry a few times, clean wok play sesame oil. Its wei shiang the United States, non-Xing Shan.
Answer:
support upstairs
Answer:
Some do not like to eat lamb because lamb has Xingshan flavor. If the cooking method properly, using the right spices, it will remove the smell.
to the smell of mutton boiled mutton methods:
will be a turnip drill some holes, wok with mutton Tongzhu; also not fresh green beans in a pot, can remove Xingshan taste.
the mutton boiled with water, eat garlic and thin when you add a little pepper (chili oil or red pepper powder and water and stir to thin paste), full throttle in air can be reduced.
Wash and cut the lamb is good, into the boiling water pot, then pour some vinegar. General 1 kg mutton 1 kg can be put in water, 0.5 2 vinegar. Cooked to Kai Guo, remove the lamb, full throttle in air can be lifted. At this time, will remove the smell of mutton lamb roast, or gas can be taken by other laws.
burned, boiled mutton, adding a certain amount of curry powder, gas can also be inter smell of mutton. General 1 kg mutton put half a pack or third packages curry powder.
Answer:
jasmine tea to remove smell of mutton sheeps milk flavor France
there is a decanoic acid and acetic acid emitted by the volatile smell of mutton, milk, cooking time may be placed in a small group of Jasmine tea, milk and boil until after the filtered tea, you can remove the smell of mutton taste.
Hawthorn remove smell of mutton and mutton flavor France
put a few into the pot with the lamb Tongzhu Hawthorn, can remove the smell of mutton, and lamb was also cooked faster.
to remove garlic smell of mutton lamb and mutton fried flavor France
are added 25 grams of the garlic, stir fry after being boiled, you can remove the smell of mutton and mutton. to remove smell of mutton lamb
fresh bamboo shoot taste
France and Canada in 500 grams of mutton 250 grams of fresh bamboo shoot, after the first fried stew can be inter smell of mutton taste.
remove almond flavor France
goat smell of mutton boiled goats milk in some of Guo Lifang almonds, boil to go fishing after the almonds, to eliminate the smell of mutton flavor.
drug is expected to remove smell of mutton and mutton flavor France
grass fruit, clove, Amomum villosum, cardamom, basil crushed material such as drugs, wrapped with gauze and the lamb with the burning to go full throttle in flavor, and there is unique flavor.
fish and remove the smell of mutton and mutton flavor France
the cut into the steak mixed with mutton consommé, lamb neither taste nor smell smell of mutton.
# # # # remove the meat smell
(1) before eating lamb slices, diced, with cooled tea immersed in water for 1 hour.
(2) first lamb immersed in water for 10 minutes, floating to the bloody, and then set pot cooking, while adding five red dates.
(3) lamb slices, block after the boiling water into pot, add amount of vinegar, boiled mutton after the remove and can be inter fishy.
(4) according to lamb, mung bean ratio of 10:1 by adding cooking can be, inter fishy, but also to make mutton hyperchromic.
(5) lamb stew, when, in the pot into a walnut or a few orange peel skin can be inter smell.
(6) lamb to do when filling amount of white radish can be added, together with some onions, ginger, cooking wine and so on, not only among fishy, but also complements the lamb in the absence of the vitamins, eat up and not greasy mouth. In addition, make filling, we could also mix in raisins not fresh. When Jia Luobu
lamb stew, not only by nutrition, except fishy, or Tao dishes.05-12-04