Look at the eyeball: the fuller, the fresher; Touch the meat: the surface is slightly dry and non-sticky, the hair follicle is prominent, and the depression immediately recovers after finger pressing;
Meat joint: non-sticky, shiny.
The eyeball is dry and sunken, the skin color is dull, the body surface can smell fishy smell, the surface is sticky, and the depression recovers slowly after finger pressing. You can ask the butcher to cut it into pieces for you, so that you can go home and cook.
Yangtou introduction
Introduction:
Sheep head is rich in nutrition and has the effect of treating many diseases. Has always been very popular. For example, there are as many as 18 kinds of dishes with different parts of sheep's head as the main ingredients. In the Yuan Dynasty, Hu Sihui's "Eating Food" contained: the sheep's head is cool, and it treats bone steaming, brain fever, dizziness and emaciation. "One of the' flower-covered sheep's heads' is cooked and cut with three sheep's heads, four sheep's kidneys, one sheep's belly and one sheep's lung, dyed with rouge, four pieces of ginger, two pieces of bad ginger, five pieces of chicken as patterns, three pieces of radish as patterns, and the auxiliary materials are fried with good broth and mixed with onions, salt and vinegar." Hu Sihui recorded this famous dish in Yuan Dynasty, dyed with rouge and patterned with chicken and radish.
Efficacy and function of sheep's head
Bone steaming, brain fever, dizziness and thinness
Nutritional value of sheep head
Sheep head meat is rich in protein, fat, vitamin A and vitamin B 1. B2. Nutrients such as nicotinic acid and cholesterol, and minerals such as calcium, phosphorus, potassium, sodium, magnesium, zinc, selenium and iron.
Cooking skills of sheep head
1. The processed sheep's head can be directly boiled in water 1-2 hours. After cooking, remove the head meat, ears, tongue and eyes of sheep, slice them directly and eat them cold or stir-fry them with seasoning;
2. You can also add seasoning when stewing sheep's head. After cooking, you can take down the mutton head and eat it directly.
1, when stewing sheep's head, add some rice vinegar or a certain amount of curry powder to the pot and cook until the pot boils, which can reduce the fishy smell of mutton;
2. When stewing sheep's head, drill a few holes in a white radish and cook it with lamb chops; You can also put a few mung beans in the pot to remove the fishy smell.
Suggestions on eating sheep's head
1. If it is a frozen sheep head, it needs to be thawed slowly at room temperature;
2. Burn the wool on the surface of the sheep's head on the fire, soak it in clear water for 2 hours, scrub the surface repeatedly with a board brush, then break the sheep's mouth, brush it with a small brush, brush out the dirty things in the nose, mouth and ears, and then wash it twice with fresh water;
3, drain the water, use a knife to draw a long mouth from the center of the scalp to the nasal bone, so as to facilitate the bone removal after cooking, which is suitable for cooking the whole sheep head.
4, you can also chop the sheep's head into large pieces for stewing soup and braising.
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