The following small series will share with you a braised mutton practice that I think is particularly delicious and suitable for the public. Recommend everyone to collect and learn to make.
Delicious method of braised mutton-characteristics: fragrant and refreshing, juicy, nutritious and delicious, simple and easy to use. Ingredients: mutton (sheep hind leg) 600g, potato 1, carrot 1.
Ingredients: ginger 1, half garlic, a little coriander, star anise 1, cinnamon 1, 2 fragrant leaves, 20 pepper, dried pepper.
Seasoning: water, cooking wine, white vinegar, soy sauce, Laoganma, cumin powder, cooking oil and salt.
-Start making-
①: After preparing all the above ingredients, wash and cut mutton into small pieces, wash and cut potatoes and carrots into small pieces, peel and slice ginger, pat garlic loose and peel for later use. Be careful, don't cut garlic, just pat it loosely, so that the garlic flavor can be preserved to the end.
②: Add enough water into the pot, put the mutton in cold water, add 1 tablespoon cooking wine and half a tablespoon white vinegar, simmer with strong fire, skim off the floating foam after boiling, continue to simmer for about 2 minutes, and take out. At this point, most of the smell has been removed. Pay attention to the strong smell of mutton, so be sure to add cooking wine and white vinegar when scalding it, and be sure to cook it in cold water, which will be explained later.
③: Add a proper amount of oil into the wok, and when the oil temperature is 50% hot, add star anise, cinnamon, fragrant leaves, dried peppers and prickly ash in turn, stir-fry several times each time until all seasonings are evenly fragrant, add ginger slices and garlic for secondary aroma explosion, and then add blanched mutton to stir-fry quickly to get the fragrance. (Note that all dry spices must be put into the oil several times to stir-fry enough fragrance. Don't save them and add them to the soup later, so the effect will be far from good, which will be explained later).
④: Stir-fry the mutton until fragrant, add 65,438+0 tablespoons Laoganma to stir-fry the bottom of the meat evenly, then pour 3 tablespoons of light soy sauce, 65,438+0 tablespoons of light soy sauce, 65,438+0 tablespoons of cooking wine and half a tablespoon of white vinegar in turn along the edge of the pot, stir-fry quickly and evenly, and then add enough boiling water to make the mutton slightly smaller than 65,438+0 cm. Note that all the seasonings here should be added first, then water. Don't add water before adding seasoning. The added water must be hot water.
⑤: After stewing, open the lid and put the cut carrots and potatoes into the rice cooker and mix well. Close the lid, select the cooking button and continue stewing for about 20 minutes until the ingredients are completely cooked. Finally, pour all the ingredients in the rice cooker into the wok and collect the juice over high fire. When the soup is thick, sprinkle a little salt and cumin powder and mix well, then take it out of the pot and put it on the plate. Finally, sprinkle a little chopped coriander to taste and serve. Note that carrots and potatoes must be added later. Don't add it to mutton at first, or the stew will be too bad.
Production map:
Such a delicious braised mutton with rich fragrance, juicy tendons and refreshing taste is ready. Does it look appetizing?
-"You ask me and answer" in the content summary-1. Why must mutton be cooked in cold water? Answer: ..... When cooking mutton, most people know that mutton has an odor, so they have to blanch it, but they never know whether to blanch it with cold water or hot water. Some people say that mutton must be blanched in hot water, so as to keep enough juice and be more tender and juicy. Others say that mutton must be cooked in cold water, so as to stink. Actually, there's nothing wrong with it. What is wrong is that your personal taste is different. If you prefer mutton and think it's delicious, you can choose hot water to scald it. However, from the perspective of the audience, if more people want to eat delicious food and what they are used to, they must find ways to get rid of it. So, here, according to your own and the public's tastes,
2. Why do you want to add white vinegar to mutton soaked in water besides cooking wine? Answer: ..... Many people know boiled mutton, but they don't know what to add. Some people like to add onion and ginger, but in fact, the taste of onion and ginger will be diluted when it is scalded, which has little effect on mutton with heavy smell. Some people know to add cooking wine, but only adding cooking wine can mask the smell of mutton. So as to soften the meat quality of mutton, and with the increase of water temperature, the bloody smell in mutton can be removed more thoroughly. Therefore, the boiled water of mutton with white vinegar is the boiled water that successfully deodorizes mutton in the true sense.
3. Why do dry spices have to be fried in oil once before they can be directly added to the soup for stewing? Answer: ..... Many people like to add spices to gauze and then add them to mutton soup for stewing. In fact, the effect of stew is very poor. Why? Because most people don't know much about the fragrance release principle of dry spices, in fact, the fragrance release substance of dry spices is a kind of fat, which is fat-soluble and can only be dissolved in oil. Therefore, if you want to completely stew the fragrance in the dry spices into the mutton, you must stir-fry the dry spices with proper amount of oil alone before adding them to the mutton for stewing, otherwise the fragrance will not be directly put into the soup, and the fried dry spices themselves will be more fragrant and natural.
4. Why should mutton be fully fried with seasoning before adding water instead of seasoning in water? Answer: ... Many people stew mutton just like braised pork. They like to fry the meat and add water, and then add the seasoning directly to the water to taste. Although the taste can still be tasted when the soup finally thickens, on the whole, the flavor of mutton with seasoning will be slightly lighter and the flavor of mutton will be more obvious. Why? Because the seasoning itself is more fragrant after frying, and the mutton can be fried for a long time by adding it first, so as to ensure that the flavor of the mutton is lighter and the flavor of the mutton is stronger. Then adding water to stew mutton can obviously reduce the smell of mutton, and taste mutton in advance with seasonings. Finally, mutton collected with juice can be more delicious and taste particularly fragrant.
5. Why do you have to heat the water after the mutton is fried? A: ... Many people don't quite understand this. Everyone likes to add cold water after frying directly. In fact, it is not appropriate to do so. Why? Because the mutton itself is very hot just after being fried, it is very hot at this time. If cold water is directly added, the mutton will shrink when it is cold, which will seriously affect the speed of subsequent stewing. Finally, the meat quality of the stewed mutton will be dry, not too soft and deteriorated, which has a great impact. Therefore, I suggest that you must heat the water after frying.