How to stir-fry mutton so it becomes rotten? Analysis of hot topics and cooking skills on the Internet in the past 10 days
Recently, the topic of mutton cooking has become increasingly popular on major social platforms and food forums. Many netizens discussed how to make fried mutton more tender and less likely to rot, especially focusing on common problems in home cooking. The following is a practical guide compiled for you based on the hot content on the Internet in the past 10 days.
1. Data on hot topics related to mutton cooking in the past 10 days
| Ranking | Topic keywords | heat index | Main discussion platform |
|---|---|---|---|
| 1 | Tips for removing mutton mutton | 985,000 | Douyin/Xiaohongshu |
| 2 | Method for tender and tender fried mutton | 762,000 | Weibo/Xia Kitchen |
| 3 | Lamb part selection | 638,000 | Zhihu/Bilibili |
| 4 | Preprocessing techniques | 574,000 | Kuaishou/Meishijie |
2. Five core techniques for making mutton rotten easily
1. The key to material selection
• Prefer lamb hind legs or tenderloins (less fascia)
• Frozen mutton needs to be completely thawed to room temperature
• Cut thin slices against the grain (2-3mm is best)
2. Pretreatment secret recipe
| method | Specific operations | Principle of action |
|---|---|---|
| Baking soda pickle | 1 pound of meat + 1 teaspoon baking soda + water, mix well | Destroy muscle fiber structure |
| Beer tenders | Marinate with beer instead of cooking wine | Enzymes break down proteins |
| Pickled in papaya juice | Marinate fresh papaya juice for 20 minutes | Natural protease softening |
3. Key points of fire control
• The pot should be heated until it smokes before adding oil (above 200℃)
• Maintain high heat and stir fry quickly throughout the process
• The amount of food cooked at a time should not exceed 1/3 of the pot’s capacity.
4. Seasoning schedule
| stage | Seasoning | effect |
|---|---|---|
| When pickling | Salt/light soy sauce/starch | Basic and delicious |
| Before putting in the pot | Mix cooking oil | Lock in moisture |
| Before serving | Balsamic Vinegar/Sesame Oil | Improve flavor and tenderize |
5. The golden formula verified by the whole network
According to the actual recipe of the latest video of Douyin food blogger @老 FanGu (with 243,000 likes):
- 500g mutton slices
- Marinade: 1/4 tsp baking soda + 1 tsp light soy sauce + half tsp sugar + 1 tsp starch + 2 tsp water
- The frying time is controlled within 90 seconds
3. Recent popular innovative practices
1.Sparkling water tenderization method(Xiaohongshu hot item): Use sugar-free sparkling water instead of water for marinating. Carbon dioxide can make the meat softer.
2.Low temperature oil immersion method: Soak the mutton slices in 80℃ oil for 1 minute before frying to maintain tenderness.
3.Fruit enzyme pickling method: Marinate pineapple/kiwi juice for 15 minutes, natural enzymes break down protein
4. Analysis of Common Failure Causes
| Problem phenomenon | main reason | solution |
|---|---|---|
| meaty fat | Insufficient heat leads to water leakage | Increase the pot temperature + reduce the amount of frying at a time |
| Not easy to chew | Cutting meat without cutting against the grain | Re-adjust the cutting direction |
| Strong fishy smell | Not fully soaked in blood | Soak in cold water for 2 hours + add Sichuan peppercorns to remove the smell |
Once you master these techniques, you can easily stir-fry tender, tender lamb at home. It is recommended to bookmark this article and check each step before cooking next time to ensure that the success rate is greatly improved!
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