what spices will stew mutton taste fragrant?

stewed mutton tastes delicious and has a strong meat flavor. The answer to the main question is actually written directly in the title. There is a kind of spice commonly used to stew mutton called fennel, which is named because it has a unique and long aroma, and it will get its flavor if it is added in a proper amount, and fennel and mutton are also well matched.

Of course, fennel is not the only seasoning. Generally, our mutton stew is a light and original stew, as well as a slightly heavy stew similar to braised pork. Therefore, some other spices can be selected according to your own preferences, such as cinnamon, fragrant leaves, angelica, dried peppers, peppers, prickly ash, dried tangerine peel, dried hawthorn, etc., but it is not necessary to put them all, choose according to your own taste, and then add a small amount. Stewed mutton is really not suitable for too many and complicated spices, as long as a little spice is used to remove the fishy smell and enhance the flavor. For friends who are interested in food, healthy diet and food anecdotes, you can pay attention to it and support it, and share interesting and useful related content together in the future!

what spices will stew mutton taste fragrant?

Actually, it's very simple. There are many ways to do it. I'm not sure how people do it. But I've been a chef for 21 years, and we usually put these spices in restaurants:

cinnamon (you can't put too much cinnamon, just the right amount, because if you put too much cinnamon, it will turn black)

fragrant leaves (you don't need to put too much, but this spice is also one of the common ones)

fennel (this is an indispensable spice for mutton, The mutton made from fennel has a particularly fragrant aftertaste.

Angelica sinensis (this is the most common, it should be put in every time mutton is processed, and Angelica sinensis should also be put in it when it is cooked for guests. It tastes very fragrant and has a good aftertaste.)

The processing method of mutton:

Introduce a family-made process. First, buy mutton and wash it with clear water, mainly to remove it. Then you need to prepare ingredients: green onion, ginger, dried Chili, white radish, pepper, fennel, cinnamon, star anise, fragrant leaves, etc. (mainly according to your local taste)

Then, put the clean pot on fire and put it in clear water, put the mutton in cold water, boil off the bloody foam of the mutton, clean it, add water, add green onion, dried Chili, fragrant leaves and small leaves. Always cook the mutton until it is cooked, but you need to remember that (ginger, green onions, fennel, dried peppers, white radish, these spices and ingredients need to be put more, because these spices are all out of flavor). At home, the original flavor of ingredients is the main one, not like restaurants that need many kinds of condiments.

stewed mutton retains its fragrance when it returns, which is an important aspect of using spices. Spices also have the functions of removing odor and enhancing fragrance.

You can use these spices not only to remove the odor, enhance the fragrance, but also to keep the fragrance.

the spices are: 2g fennel, 11g geranium, 5g angelica dahurica, 5g tsaoko, 6g vanilla, 3g orange peel, 8g cinnamon, 5g wild ginger, 3g Senecio scandens, 4g citronella, 5g weed row, 5g dried pepper, 3g kaempferia kaempferia, 2g star anise, 2g clove and 5g nutmeg. Prepare into a spice bag.

Usage and dosage: firstly, it is cleaned, dried and ground into noodles for use; secondly, it is washed and blanched for 11 minutes and then bagged as required. The dosage is generally 1% of the weight of mutton. Hui Xiang: the aftertaste left in the mouth after eating, also known as aftertaste!

The first part elaborated how to make mutton soup delicious. Today, I will explain what spices to put in stewed mutton, which is very memorable! The main talk about aftertaste, not practice.

The technology of soup and meat is different, and the spices needed are also different. There are many ways to stew mutton, and the methods and ingredients of stewing mutton vary from place to place. Today, I mainly talk about the aftertaste of spices in mutton, which is called after-fragrance.

Three-step and four-step methods are used to express the lower fragrance. First of all, the fragrance is conceived, and it is set to be fragrant, strong or clear first and then strong ... And so on. The spices selected in the three steps are: adding pepper to the front fragrant pepper, adding fragrant fruit to the middle fragrant grass, and adding ginger to the later fragrant clove. The formula designed in this way has good connectivity and consistent aroma. The fragrant spices are used to bring the aroma into the meat and produce a aftertaste. (for reference only)

The four steps are also known as monarch, minister and assistant ambassadors. Main ingredients: Zanthoxylum bungeanum and Angelica dahurica, minister ingredients: Amomum tsaoko, Cinnamomum cassia, seasoning: fragrant leaves, seasoning: Gan Song, licorice. This formula has strong fragrance, long aftertaste, soft aroma and outstanding meat flavor. (for reference only)

The formula has a good aroma and fragrance, and the meat tastes naturally fragrant.

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It's autumn, and it's almost the season to eat mutton. The mutton with rich nutrition is not only delicious, but also full of meat flavor, which is very enjoyable to eat.

if the stewed mutton is not handled properly, it will smell strong and will not taste good. Then what should I do to make this stewed mutton delicious, and what spices should I put in it to taste fennel? Come on! Move a small bench and make a pot of good tea. Let's talk slowly! What spices do you put in stewed mutton to make it taste fragrant?

There are generally the following spices in stewed mutton:

1, fennel

There are two kinds of fennel * * *, one is anise, which is what we usually call anise, also called star anise, or star anise for short.

The other one is fennel, which is not only a flavoring but also a traditional Chinese medicine. It is spicy and warm.

Foeniculum vulgare can often be seen when cooking mutton, which is an essential seasoning when cooking mutton. Foeniculum vulgare can eliminate the smell of mutton when cooking mutton, and mutton with Foeniculum vulgare will have a particularly fragrant aftertaste.

2. Fragrant leaves

Fragrant leaves are a seasoning of dried leaves of laurel trees, so they can also be called laurel leaves. Fragrant leaves mainly add fragrance to food when we cook.

3. Cinnamon bark

Cinnamon bark is a general name for the bark of Cinnamomum cassia, Cinnamomum cassia and other Cinnamomum plants in Lauraceae.

Cinnamon bark is mainly used as a seasoning for stews in cooking, and it is also one of the main ingredients of spiced powder.

You can't put too much cinnamon in cooking. Too much cinnamon will make the food black.

4. Angelica sinensis

Angelica sinensis is exactly a kind of medicinal material, but it can also play a very clever role in seasoning in cooking. When we stew mutton, adding Angelica sinensis can remove fishy smell and increase fragrance, which can make the fragrance have a sweet and fragrant effect.

The smell of Angelica sinensis itself is overbearing, so you can't put too much at a time. It takes a long time to smell, which is very suitable for stewed mutton. How to stew mutton is delicious:

Step 1: Preparation

The materials to be prepared are: mutton diced, white radish diced, onion knot, dried Chili, ginger (preferably beaten flat by ginger with a knife), coriander, fennel, cinnamon, fragrant leaves, angelica, salt,

Besides spices, white radish and ginger are also essential.

cut the mutton into pieces and clean it for later use.

Step 2: blanch

Put the mutton in cold water, boil it for 3 minutes, then take it out and rinse it with clean water. This step is mainly to boil the blood and dirty things in the mutton.

Step 3: stew

It is best to use a stew pot or casserole. Boil the water in the pot, then add mutton, radish, onion, ginger, dried Chili, fragrant leaves, fennel, cinnamon, angelica and scallion, add a little salt to the bottom flavor, and simmer for 1 hours on low heat after the water is boiled. After 1 hours, take out the radish and onion knot in the pot first. No, these five fast radishes are specially used to absorb the smell of mutton.

Then pour another radish in. The radish should not be sown too early. If it is stewed for too long, it will lose its taste and taste. After the radish is stewed for about half an hour, you can taste whether the salt is enough, and if it is not enough, you can make up the salt, and then sprinkle your favorite parsley or chopped green onion to enjoy the delicious food on earth. Where is the lamb suitable for stewing?

Generally, the meat in the front leg is more suitable for stewing, such as the front leg, the neck meat and the front tendon. All these parts have one thing in common, that is, they are all ribbed, and this kind of meat has the best taste.

This is my experience in mutton stew. Please tell me what you have good suggestions!

Adding some spices when stewing mutton can not only remove the fishy smell of mutton, but also increase the flavor of mutton. There are many types of spices, which spices are suitable for stewed mutton?

Pericarpium Citri Tangerinae

We all know that Pericarpium Citri Tangerinae is very fragrant. For mutton with a strong fishy smell, adding some Pericarpium Citri Tangerinae when stewing mutton can not only absorb the fishy smell, but also give off the smell of mutton, and also cook the unique fragrance of Pericarpium Citri Tangerinae.

Pericarpium Citri Tangerinae can also regulate qi and stimulate appetite.

fennel

fennel also has a strange smell, and adding some fennel in mutton stew can also remove the smell and enhance the fragrance.

Foeniculum vulgare L. is mild in nature. Adding a little when stewing meat in winter will have a stronger effect of dispelling cold. It can relieve cold limbs and abdomen.

Illicium verum

Illicium verum is what we often say, also called Illicium verum, which is a commonly used spice when stewing mutton. Similarly, putting some star anise in mutton stew can remove the smell and increase the fragrance.

Illicium verum has the functions of invigorating stomach, expelling wind, relieving pain, regulating middle warmer and regulating qi, dispelling cold and dampness, and relieving indigestion. Illicium verum is often used in meat dishes, which has a strong effect of removing fishy smell, and the fragrance of Illicium verum itself can stimulate the fragrance of meat itself.

In addition to spices, you can also put some carrots and onions in stewed mutton, which can also remove the smell and enhance the flavor. In addition, cooking wine is also a commonly used seasoning to remove the smell.

Thank you for reading.

I hope my answer will help you.

You can put white radish, cinnamon, fragrant leaves, peppers, fennel, sugar, ginger, onions and salt in stewed mutton. Cooking wine seasoning Mainly old ginger and white radish, these two remove the fishy smell, and the aftertaste can be fragrant when you eat them. Otherwise, the aftertaste will be a smell of smell.

Cut the lamb chop into pieces, cut the lamb chop into pieces with a white radish hob, put it in a pot with cold water and soak it in water. The white radish is to remove the smell of mutton. After boiling for four or five minutes, splash it on the top and remove the mutton. Rinse the meat with warm water, and drain the water for later use.

bring the pan to fire, pour in the right amount of oil, dry the pepper and stir-fry the garlic cloves until fragrant. Pour in cooking wine and continue to stir fry, then add warm water, the amount of which is equal to that of mutton, and add spices such as ginger, cinnamon, fragrant leaves, pepper and fennel to boil over high heat. Skim off the froth, put some sugar, put sugar first mainly to let the taste of sugar enter the meat first, so that the mutton tastes soft, and then simmer slowly for about an hour, during which time warm water should be added when there is not much water. You can easily insert chopsticks into the mutton, then the mutton must be tender. Put salt on the fire to collect juice, the mutton itself is very fresh, so there is no need to put monosodium glutamate soy sauce and so on. What spices do you put in stewed mutton to make it taste fragrant?

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Generally, stewed mutton will put these kinds of ingredients, such as fragrant leaves, cinnamon, fennel, cinnamon and angelica, which will have a strong aroma.

Here, I will introduce a more common method of stewed mutton, and prepare ingredients, such as green onions, ginger, dried peppers, white radishes, peppers, fennel, cinnamon and octagonal. And so on.

First, clean the mutton, then cut it into pieces and soak it in water

Second, clean the side dishes, such as ginger, garlic, onion, radish, etc.

Third, boil water in a saucepan and put the mutton in

Fourth, add onion, ginger slices, pepper or fennel. Then turn to low heat and stew for 2 hours

5. Half an hour before cooking, put the radish pieces in, add some salt to taste, stew for another half an hour, sprinkle some pepper, coriander powder and chopped green onion, and the delicious stewed mutton will be ready.

note: put appropriate amount of cinnamon, too much will turn black.

ginger and white radish can get rid of the smell of mutton. The mutton itself is very fresh. It is best not to put chicken essence and soy sauce, so as not to spoil the original flavor, it will have an endless aftertaste.

Emperor Ama's favorite sheep scorpion in winter

Gourmet Little Master

Hello, dear friends. Sheep scorpion, don't friends in the south know? Friends in the north don't need to be introduced. They all like to eat. Since Genghis Khan, Manchu nobles have always regarded sheep and scorpions as delicious food. In turn, it affected the love of the people in the north. There is an old saying in Beijing that there is no problem that a sheep and scorpion can't solve, if there are two meals. This shows that the delicious taste of the scorpion is loved by others.

Practice: chop a scorpion about 4 kg, soak it in cold water for 2 hours, and take it out for 31 minutes. Make a big copper pot with water at 61 degrees, blanch and foam the scorpion, then change the water in the copper pot and burn it at 61 degrees, then boil and foam the scorpion with 21% cold water, and boil and foam 251 grams of sheep oil. The clean meat and soup with blood foam are delicious. Cook on high fire for 31 minutes with 21g of ginger, 5g of cinnamon, 1g of tsaoko, 5g of white paper, cook on medium fire for 2.5h with 51g of salt, then cook for 31 minutes, and add 2 cloves 5 minutes before eating.

The juice is white and fragrant, and the mutton is tender and the soup is fat. Put an alcohol stove under the copper pot, and the more you eat, the warmer you want to eat, and the more comfortable you are from the inside out.

If your mutton is good enough, put pepper, aniseed, onion, ginger salt, cinnamon and fragrant leaves. See the big plate of mutton on the table? That's how it is done.