羊肉的营养价值很高,色鲜味美,人们都很爱吃,但羊肉的膻味影响了不少人的食欲。羊肉膻味主要来自羊肉中的挥发性月旨肪酸,若在烹调前设法将其除掉或缓解,便可去除或减轻羊肉膻味。萝卜去膻法将白萝卜戳上几个洞,放入冷水中和羊肉同煮,滚开后将羊肉捞出,再单独烹调,即可去除膻味。 The nutritional value of mutton is high, the color is delicious, people are very fond of eating, but the smell of lamb affects many people’s appetite. Mutton smell mainly comes from the volatile fatty acids in mutton, which can be removed or alleviated by removing or alleviating them before cooking. Radish to 膻 law will be white radish poached a few holes into the cold water and mutton in the cook, get out of the open after the lamb, and then separate cooking, you can remove the smell of smell.