Ant manor 65438+February 17 answer analysis: fatty acids
Analysis: The smell of mutton is caused by the special digestive system of sheep. Sheep is a ruminant, and its stomach contains a lot of microorganisms. In the process of digesting fat, some volatile fatty acids will be produced, which will be mixed with sheep fat to form the flavor of mutton.
Four skills of mutton stew:
Tip 1: Sheep bones "bottom"
When you stew mutton soup, don't just stew mutton soup. Sheep bones can also be used for stewing soup. Sheep bone contains a lot of protein and calcium, which is most suitable for stewing soup. In addition, sheep bones are also the key to milky white mutton soup. Everyone must learn to make stew with sheep bones.
Remember to soak the sheep bones in clear water when stewing soup, because the bones also contain a lot of blood and taste fishy. When soaking, cut open the bone, then soak it in clear water to soak out the blood inside. However, remember that mutton can't be soaked. The soaked mutton doesn't taste very good, and the nutrition may be lost.
Tip 2: Remember to rinse with warm water.
Mutton can't be soaked, it will lose its taste and nutrition, so how to deal with the blood in its meat? The best way is to blanch the mutton and sheep bones together, which can remove most of the fishy smell. When blanching, put cold water into the pot, then add onion and ginger. Cooking wine is not recommended, which may affect the taste; When boiled, the foam comes out, first skim off the foam, then pick up the mutton and sheep bones and clean them with water. It should be washed with warm water If cold water is used, the meat quality will be tight and the taste will be bad, which is also the biggest reason for the tender taste of mutton.
Tip 3: Eat sheep bones first, then mutton.
The so-called sheep bone first means to put the sheep bone first when stewing the soup, and then put the sheep meat when the soup becomes milky white; When stewing sheep bones, you can't cover the pot. The mutton flavor covered with the pot is sealed in the pot and can't be scattered. After the mutton is put into the pot, there is no need to cover it; Pay attention to the heat when stewing. When stewing sheep bones, stew them with strong fire for 20-30 minutes to make milky soup. After adding mutton, turn to low heat and simmer for about an hour.
Tip 4: Use seasoning skillfully.
Put the right seasoning when stewing soup. Remember to put five seasonings in the soup, namely, onion, ginger, "licorice", salt and white pepper. Everyone knows onion and ginger, but many people don't know licorice. "Licorice" can be called the "natural enemy" of mutton flavor. If it does, the smell will not run away and will be "destroyed". Salt and white pepper are the standard collocation of mutton. Don't put these two seasonings too early, just add them before the pot is ready.