How to cook camel meat? How to make it delicious?

1, cut the meat into large pieces. Camel meat contains fresh nitrogen-containing substances that are soluble in water. The more camel meat is released during stewing, the stronger the flavor of the broth will be, and the flavor of the meat pieces will be relatively weak. Therefore, the meat pieces of stew should be cut properly to reduce the escape of fresh substances in the meat, so that the taste of meat is more delicious than that of small pieces of meat.

2. Don't cook with big fire. Because, first, the meat meets intense high fever, the muscle fiber hardens, and the meat is not easy to boil; Secondly, the aromatic substances in meat will evaporate with the steam during intense cooking, which will reduce the flavor.

3. In the stew, add less water to make the soup mellow. Don't use strong fire when stewing meat. When the fire is urgent, the meat will tighten together. There are also some tips. If we want to make camel meat bad, then we can put some plants or radishes in it. They can make the meat bad.

4, in the process of stew, don't add water in the middle, otherwise protein will suddenly solidify due to cold, so that the ingredients in meat or bones are not easy to seep out of stew, so add less water. And don't put salt as early as possible, otherwise it will affect the meat quality.

Braised camel meat, stewed camel meat with red wine, shredded camel with onion, fried camel meat with celery and braised camel meat are all good choices.

Extended answer:

Camel meat is now rare in inland and coastal areas. Camel meat, especially hump meat, is still edible in some animal husbandry areas, which contains protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B 1, vitamin B2 and nicotinic acid.

Camel fat is the gum fat in the meat peak of bactrian camel, also known as peak oil. Sweet and non-toxic, it has the effects of moistening dryness, expelling wind, promoting blood circulation and reducing swelling. Suitable for people with intractable wind disease.

There are three main methods: boiling, smoking and baking. The most common cooking methods are baking and baking. And you can also eat iron camel meat, but this practice is still relatively rare. When you carefully uncover the tin foil covering the iron plate, a strong fragrance comes to the nose and quickly drifts away. Camel meat is called the best food in the world and is definitely worth a try. Islamic countries often eat camels, and so do some ethnic minorities in China.

Braised camel meat

Raw materials/seasonings:

Camel meat 1000g, rock sugar 10g, cinnamon 1g, 2 tablespoons of Shaoxing wine, 8 cups of soup, soy sauce 1 tablespoon, a little onion, ginger slices, green garlic, pepper, corn flour and sesame oil.

Production process:

① Wash camel meat with cold water, cut it into 4 large pieces, put it in a pot, cook it until it is seven-ripe, take it out, and then cut it into strips with a length of 3 cm, a width of 2 cm and a thickness of 2 cm. Wash the green garlic and cut it into 3 cm long sections.

(2) Heat the pan, add oil, cook until it is 80% mature, add camel meat and stir-fry for about 2 minutes, add Shao wine and soy sauce, and stir-fry for a while.

(3) Take the 1 large pottery bowl with bamboo grates as the bottom, put the roasted camel meat on the grates, add the onion, ginger slices, cinnamon, rock sugar, salt and soup (cover the porcelain plate), bring to a boil with high fire, and simmer with low fire until soft and rotten.

(4) Remove onion, ginger and cinnamon from the soft camel meat, pour it into a wok with the original juice, add green garlic, monosodium glutamate and pepper to boil, thicken it with raw flour, and pour in sesame oil.