Ginger and garlic must be added. If you want to stew mutton soup delicious, onion and ginger are the key condiments that must be added, which can remove the fishy smell and make it delicious. Not only stewed lamb chops, but also seafood. Fish dishes, onions and ginger have the main benefits of removing fishy smell and improving taste. Onions are generally cut into blocks immediately, and ginger is cut into large areas, which are put into the pot together with pork for stewing, so that onions can be put into the pot. The delicious taste of ginger melts into the mutton soup. In addition to putting mutton chops in Dongru when stewing, mutton soup is served at the table, and there are also many places where onions are subconsciously sprinkled and washed with hot mutton soup, which stimulates the aroma of onions again.
Erbijia-Majiao is a kind of meat food and fish except pork. The main seasoning used to deodorize seafood is rice wine, but there are many defects when cooking mutton chops. To remove fishy smell, only spices are used. Ginger and garlic are used to remove fishy smell and enhance flavor, and pepper becomes the main spice for removing fishy smell from beef. If you want the stewed mutton to be delicious and not fishy, add a small amount of pepper and beef to the pot when stewing lamb chops. It is suggested to wrap hemp pepper with gauze or seamless splicing cloth bag to facilitate the last slag removal.
Sanbijia-White Pepper If it comes to the seasoning that is more suitable for mutton soup, it is white pepper, which mainly includes three important meanings: 1. Remove the fishy smell. Generally, a little white pepper should be added to the mutton stew after removing the foam produced in the second time. It is very easy to make it together with the foam if it is added too early. The important function of adding white pepper for the first time is to work together with ginger, garlic and pepper to remove the fishy smell of beef. 2. Improve the freshness. Stewed white pepper further stimulates seasoning ingredients and enhances the fresh flavor of mutton soup. 3. condiments. After the mutton soup is served, many mutton soup shops will give white pepper by themselves for reference. At this time, the important role of white pepper is to season mutton soup and improve its sweetness.
Sibijia-Spiced Powder Before drinking mutton soup, many people subconsciously add a small amount of spiced powder. Even if a small amount of spiced powder is added, it can double the benefits of refreshing and removing fishy smell. Spiced powder, like many prescriptions, has the effect of opening beef. Its effect is the best condiment to open customers' taste. In addition to stewed mutton soup and kebabs, roasted sheep can't open the delicious beef without the support of spiced powder.
One need not use-star anise, also known as star anise, is one of the most taboo seasonings for beef, and it has been declared in the industry that "pigs don't pepper, sheep don't expect". There are two main reasons for the taboo between beef and octagon: 1. Eight kinds of aroma are called big raw materials, because spices are too strong, and beef is a particularly delicious ingredient. It is very easy to mask the fresh taste of beef by adding octagon. 2. After adding octagon, the color of stewed mutton soup is dark and gray-black, which is another important factor that mutton soup does not add octagon. Generally, star anise is generally used in sauce-colored soup, not suitable for mutton soup.
Second, without adding cooking wine, many people think of rice wine for the first time; Indeed, when cooking fish, it is really cooking fish and meat food. In seafood dishes, rice wine is undoubtedly a good seasoning, but in beef, rice wine seems to have suddenly failed. Stewed lamb chops, remember that there is no need to add cooking wine to remove the fishy smell, because the ingredients in rice wine can reflect with beef, not only can it not remove the fishy smell, but it will give birth to a "sour" flavor.
Third, you can't put salt in the lamb chop stew early. You must put salt in it, but not too early. The beef stewed by many people tastes wood and astringent. The key element is to put salt too early. When stewing lamb chops, the mutton is usually stewed until it is 80% cooked for at least 30min, and then the salt can be added. Putting salt at such a connection point, the stewed lamb chops are not only delicate, soft and rotten, but also tender and not bitter, and can be deeply tasted.
Stew lamb chops at home, remember that "4 put and 3 didn't put", the wrong soup is not fresh and fragrant, and the beef can't be bitten. Stew lamb chops at home, usually one kind, usually one kind. The law of "addition and subtraction" will be less and less. Stewed lamb chops can keep the original ecology.