Talk about the video of mutton not fragrant.

Mutton, as a nourishing product, is delicious and can be eaten in many ways, such as frying, stewing and barbecue. Each way has its own unique flavor. Although I don't think anyone will refuse a bowl of mutton soup, a handful of mutton skewers or fried mutton with onions, in reality, they have all met people who can't stand the smell of mutton and stay away. What does it have to do with?

The flavor of mutton mainly comes from their fat. This volatile fatty acid exists in the tail fat, subcutaneous fat and fat layer between muscles of sheep. Although other animals such as pigs and cows also have these fatty acids, only sheep have different fatty acid structures and can produce compounds, so mutton will emit a unique smell.

In fact, the smell of mutton is related to the variety, age, fatness, feeding methods and eating parts of sheep. The smell of lambs is small, the smell of old sheep is heavy, and the smell of ewes of the same age is smaller than that of rams. Another key factor is that it depends on the breed of sheep. The sheep we come into contact with are generally. Tan sheep, on the other hand, tastes the least, and the most delicious parts of sheep are waist and buttocks. In addition, the feeding conditions of sheep also determine the sense of smell of goats. For example, sheep that are stocked all the year round have a heavy taste, while sheep mixed with grain feed have a less heavy taste. Besides feeding methods, Ningxia Tan sheep also has a great relationship with local water sources and vegetation environment.

When we buy mutton, we should also know that good mutton should be gentle and heavy, so that it is high-quality mutton. In cooking, we can also adjust the taste by adding star anise, cinnamon, cooking wine and seasonings such as onion, ginger, garlic and cumin.