Mutton has been loved by both dignitaries and ordinary people since ancient times. "Southern History Mao Xiuchuan" describes that "the taste of repair is mutton soup, and Wei Shangshu is recommended. Shangshu thinks it's delicious. It's a great martial art and a great pleasure. " It means that Mao Xiu tasted mutton soup and recommended it to Wei Shangshu. Then he also thought it was delicious, so he gave it to Dawu first. Dawu was very happy after tasting it, so he was named a big official.
Mutton can be eaten all year round. Even in dog days, there is a custom of eating mutton, which is called "keeping warm with heat". In autumn and winter, you can drive away cold and warm up. A bowl of delicious mutton soup pays attention to the thick, white and not fragrant soup, but many people cook it at home, and it always tastes wrong and the soup color is not good. In fact, it is because the method is wrong. Remember, "four without five kitchens", the meat is not fragrant, the soup is milky white and the taste is very authentic.
Mutton soup is different from other soups, and it is more particular. Drinking a bowl of delicious mutton soup is not that simple. Not all seasonings can be put, otherwise it will be counterproductive.
Eight angles
As the saying goes, "pigs don't pepper, sheep don't expect it." When making mutton soup, it is most taboo to put star anise, because it is very heavy, which will destroy the delicacy of mutton soup, and the star anise will make the soup black after stewing for a long time.
cinnamon
Cinnamon is a spice widely used in China food. Because it contains volatile oil, it has a particularly strong taste. Adding cinnamon to stew meat can achieve the purpose of removing fishy smell and enhancing fragrance, but mutton soup usually needs original flavor. Adding cinnamon will rob the taste and the taste is not fresh.
Cooking wine
Cooking wine is a good thing. Since it is used, it saves a lot of trouble. Whether it's the chef or the chef's white, you can remove the fishy smell by dropping some into it. But mutton soup is not suitable, because the main ingredient of cooking wine is yellow wine, which will affect the umami flavor of broth. If you put too much, it will taste even weirder.
Welsh onion
When drinking mutton soup, we always put chopped green onion and coriander, but it is not suitable when stewing mutton soup. In a program, I heard a chef say that adding onions to mutton stew will undoubtedly ruin a pot of soup, and green onions will make the soup stink.
suck up
When making mutton soup, both prepared sheep bones and mutton must be soaked in clear water, and the soaking time should not be too short. You need to change water halfway to completely soak the blood in the meat, which will greatly reduce the smell of mutton.
Longshui
Usually, the soup needs to be blanched before stewing, and blood and impurities need to be further removed. It's best not to cover the pot when drowning, so that the fishy smell will naturally come out. In addition, you can also blanch mutton with green tea water, which will make the mutton taste much less.
Mutton sanbao
Angelica dahurica, fennel and pepper, which I used to call three treasures. When stewing mutton soup, adding these spices will make the mutton soup more delicious and achieve the purpose of removing fishy smell and enhancing fragrance. Here, the peppers should be soaked in warm water, only pepper water, and then put them when they are out of the pot.
Duration and degree of heating
When many people make mutton soup, the color is not strong enough. The biggest reason is that the temperature is wrong. To make the soup thick and white, you must cook it with strong fire to keep the soup boiling. It is best to add enough water at a time, and adding water in the middle will also affect the color of the soup.
leaf fat
Sheep oil is essential to make mutton soup whiter. The mutton soup in many restaurants is white because sheep oil is added, because sheep oil contains a lot of fat and protein, which will make the soup white when dissolved in water.
The practice of mutton soup is not complicated. Simply put, it is soaking, blanching and stewing, and then adding chopped green onion, coriander, salt and pepper. Due to regional differences, the practice in each place is different. The above contents are for reference only. In short, as long as it tastes delicious and suits your own taste.