Do mutton rolls need to be blanched? What are the benefits of blanching mutton rolls?

We all know that mutton rolls are a relatively common frozen meat food. They can be eaten in various ways, such as hot pot, stir-fry, etc. They taste fresh and delicious, and have a super texture. They are very popular among people. Many people like to eat mutton rolls. So do the mutton rolls need to be blanched? Let’s take a closer look below!

Do I need to blanch the mutton rolls 

Before eating the mutton rolls, except for hot pot, I will blanch them when making other dishes. Because:

1. Many mutton rolls are processed mutton products, and some of them not only contain mutton, but also add some other additives.

2. Even if it is pure mutton, it will be rolled out after being frozen, because there are impurities and blood foam in it. If added directly to cooking, it will affect the color and taste of the dish.

3. Many mutton rolls will add some water during the freezing process, which can make the mutton taste tender and smooth. This is why we pour a lot of water when we make lamb rolls. If you don't blanch the mutton rolls to dehydrate them, the fried vegetable soup will have too much juice and a strong fishy smell.

So when cooking mutton rolls, it is best to blanch them until they change color, then take them out and wash them with clean water. This can remove the fishy smell, and the dishes produced will have good color and taste.

What are the benefits of blanching mutton rolls

It tastes better

First of all, let’s understand the benefits of blanching. Blanching mutton rolls can make the mutton rolls taste better, and the resulting mutton rolls are more tender and delicate. Because mutton rolls are usually taken out of the refrigerator, we need to use mutton rolls for cooking directly. Otherwise, the mutton rolls may be in direct contact with the hot oil, so that the mutton rolls themselves will be very thin, and will only shrink further after contact with the hot oil. Therefore, when we use the mutton rolls to stir-fry, we will easily find that the meat in the mutton rolls sticks to the pot, or we will find that there is not much meat left when cooking. Therefore, if you make mutton rolls under such circumstances, it is recommended that you blanch them in advance.

Removing impurities

Blanching in advance has another advantage, that is, impurities or residues on the surface of the mutton are removed, so that the mutton rolls we make will be fresher. And we need to pay attention when blanching, that is, do not blanch the water for too long. Here we need to know that the mutton roll itself is a small thin layer. If it is a thin layer with this effect, It is recommended that you blanch the mutton rolls for a while before taking them out. We blanch the mutton rolls to keep them moist. However, if we blanch the mutton rolls for too long, whether we stew ingredients or use the mutton rolls to make a stir-fry, the long stewing time will cause the mutton rolls to be too old or easily broken. Therefore, we do not need to blanch the mutton rolls for too long in the front, which can also ensure the delicious taste of the meat.

How to make mutton rolls

Ingredients: old tofu, fresh shrimps, mutton rolls

Ingredients: onion, ginger, garlic, seafood mushrooms

Seasoning: salt, cooking wine, fresh soy sauce, pepper, sugar

Method:

1. Clean the ingredients: cut the tofu into rib-sized pieces, remove the shrimp lines, wash and set aside.

2. Blanch the ingredients: Pour water into the pot and add a little salt to the water. After the water boils, add the tofu and blanch it and take it out. Roll the mutton into a pot of boiling water and blanch until it changes color. Take it out and wash it with clean water. Wash the seafood mushrooms and blanch them in a pot, then take them out and let them cool.

3. Cooking: Pour oil into the pot, put the shrimp into the pot and fry over low heat until the shrimp changes color and the shrimp oil is fried. Add onion, ginger and garlic and stir-fry until fragrant. Add cooking wine and add soup. Add tofu and seafood mushrooms into the pot together. Bring to a boil over high heat, then simmer over low heat. Simmer until half of the soup is left in the pot, add the blanched mutton rolls, add salt, first-class soy sauce, a little sugar for freshness, and pepper to taste. After cooking for another one or two, turn off the heat and remove from the pot.

Key points for cooking mutton rolls

1. Tofu and mutton rolls must be blanched. This can remove the beany smell of tofu and the blood foam and impurities of mutton rolls.

2. Fry the shrimp in red oil and then add soup. This will release the umami flavor of the shrimp, and the color of the shrimp will be stained with the tofu, so that the tofu will have the umami flavor of the shrimp.

3. Leave more soup in this dish so that the ingredients will taste delicious when soaked in the soup.

4. For mutton rolls, it is best to choose slightly fatter ones. Such mutton rolls are fresh and have the unique taste of mutton.

5. This dish can be said to be a "hodgepodge". You can choose the ingredients according to your own preferences.