Want to drink to the fresh and beautiful mutton soup, do not know the essentials of the people is really difficult to make a stinky heavy mutton soup, there is no way to drink, in fact, the stewed mutton soup, practice has to pay attention to, can not be seasoning chaotic, and not mutton directly stew, we have to keep in mind that "3 put 3 do not put", mutton soup fresh flavor and beauty without stink
So what to do? First of all, let's talk about 3 put 3 don't put what exactly?
3 put
A put refers to the lamb in cold water to soak. This step is ignored by many people, many people are accustomed to put lamb directly in the pot blanching, and only blanching, lamb internal blood water can not be completely released, then with such lamb to stew, lamb soup will appear a lot of fishy flavor. But put in cold water soaked mutton, the fishy flavor will be reduced a lot, do out of the mutton soup is fresh.
The second put refers to the seasoning put ginger, scallions, cumin. Goat soup to fresh and delicious, seasoning can not be put, only put these three materials is enough, they can play the effect of fishy and stinky to increase the aroma, but their flavor will not suppress the freshness of the goat soup itself, so put the three materials is most appropriate, but cumin is also a spice, remember to not put too much, a little bit of it is good.
Three put refers to the time to put salt. Some friends do not know how to stew lamb soup, habitually put salt at the beginning, afraid to put late lamb is not good, in fact, this is a big mistake, experienced people know that when stewing lamb soup, salt should be the last to put, this is because of early salt, will make the lamb hard, eat firewood, so the soup is completely cooked and then put the salt is the best.
3 don't put
A don't put refers to the blanching of mutton is not put in cold water to wash. Mutton blanching, there are a lot of floating foam, will be attached to the top of the mutton, in order to ensure that the soup is clean and fresh, to blanch the mutton in warm water to clean up, do not put in cold water to wash, otherwise the mutton in the cold will be tight, the taste deterioration.
The second do not put refers to the stew without anise. Star anise is a very common spice, usually stew, many people love to use, but keep in mind that when stewing lamb soup, can not put star anise, if you put star anise, it will suppress the fresh flavor of the mutton, do out of the soup to drink is not fresh and beautiful, and the soup put star anise, the soup will be black, so star anise can not be put.
Three do not put refers to not put cooking wine. This is also a lot of people do wrong, we all know that wine is specifically used to deodorize, but if you put the wine, not only did not play the effect of deodorization, but also bring a bad taste to the soup, in which case it will affect the freshness of the sheep soup, so the wine should not be used.
In fact, when stewing lamb soup, do a good job on the above points, you can make a delicious flavor of lamb soup, lamb is also soft and tender not firewood.