Stewing lamb with cold water is the most scientific.

1, the flavor texture is better.

Hot water will make the protein in the meat instantly denatured and hard, and the mutton will become very difficult to eat. And lamb put in cold water and slowly stewed, because in the cooking process, the ice inside the meat will sublimate into water vapor, so the meat is very fluffy and fragrant. Cold water cooking lamb, meat protein completely denatured, completely cooked, protein denaturation after the meat, sparse and flavorful, can be cooked inside the flavor. And lamb hot water under the pot meat surface instantly become cooked, inside the blood will be locked, inside not flavorful.

2, into the color of nutrition better.

With cool water first stew open, change to a slight fire slowly stewed, stewed soup will be the kind of good-looking milky white. Because of the cool water stew then lamb in the protein is easy to release, hot water, lamb and hot water temperature difference is too big. Also, lamb itself is soft tissue, once encountered hot water, it will contract, which will lead to lamb its own nutrients and protein can not be released.

Two, lamb soup home practices

1, lamb a day in advance to the refrigerator freezer natural thawing.

2, lamb clean, cold water in the pot, blanching boil.

3, pour off the first sewage.

4, ginger slices, green onions cut into pieces.

5, put water in the pot, put lamb, put ginger, green onion, seasoning packet, cook until the soup is fresh and meat is cooked, sprinkle salt to taste before eating.

Tips:

1, stewed meat water must be added to the full one-time, if boiled and then add water, will make the meat surface protein coagulation, seriously affect the taste.

2, when cleaning, it is recommended to first use cold water to soak the mutton for a while, which will be conducive to the elimination of blood.

3, if it is fresh freshly killed lamb, blood water is very little, just a simple cleaning, you can cook in the pot. If it is frozen lamb, there may be more blood. But there is no need to wash more than once, wash more, the fresh flavor of lamb soup will be greatly reduced.

3, if it is a goat or with the skin of the southern region of the lamb, these two kinds of lamb fishy and heavy, suitable for heavy flavor stew, such as the southern milk stewed lamb brisket and so on eating. This kind of lamb is best blanched, must be cold water in the pot, hot water to clean.

4, blanch, skim the dirt and blood foam, so that there is no stink, the meat will not be old.