The following small series will share with you a braised mutton that I think is particularly delicious and suitable for the public. I recommend you to collect it and learn to make it.
Delicious method of braised mutton-characteristics: fragrant and refreshing, juicy, nutritious and delicious, simple and easy to use. Ingredients: 600g mutton (sheep hind leg), 1 potato and 1 carrot.
Ingredients: ginger 1, half garlic, a little coriander, star anise 1, cinnamon 1, 2 fragrant leaves, 20 Chinese prickly ash and dried Chili.
Seasoning: water, cooking wine, white vinegar, soy sauce, Laoganma, cumin powder, cooking oil and salt.
-Start making-
①: After all the above ingredients are prepared, 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 loose, so that the garlic flavor can be preserved to the end.
②: Add enough water into the pot, add mutton in cold water, add 1 spoon of cooking wine and half a spoonful of white vinegar, blanch with strong fire, skim the floating foam after boiling, and continue blanching for about 2 minutes to remove the fishy smell of mutton. Pay attention to the strong smell of mutton, so you must add cooking wine and white vinegar when blanching, and you must cook it in cold water, which will be explained later.
③: Add an appropriate amount of oil into the wok. When the oil temperature is 50% hot, add star anise, cinnamon, fragrant leaves, dried peppers and pepper in turn, stir-fry several times each time until all spices are evenly fragrant, add ginger slices and garlic for secondary aroma explosion, and then add the blanched mutton to stir-fry quickly to get the fragrance. (Note that all the dry spices must be put into the oil separately several times to stir-fry enough fragrance. Don't add them to the soup later, because the effect will be much worse, which will be explained later).
④: Stir-fry mutton until fragrant, add 1 tbsp Laoganma to stir-fry the bottom flavor of the meat evenly, then pour in 3 tbsp soy sauce, 1 tbsp soy sauce, 1 tbsp cooking wine and half a tbsp white vinegar along the edge of the pot, stir-fry quickly and evenly, and then add enough boiling water to make the mutton slightly lower than/kloc. Note that all seasonings must be added here before adding water. Don't add water before adding seasoning. The added water must be hot water.
⑤: Open the lid after stewing, and add the chopped carrots and potatoes into the rice cooker and mix well. Cover the lid and select the cooking button to 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 them to the mutton at the beginning, or they will stew too badly.
Production map:
Such a delicious braised mutton with rich fragrance, juicy tendons and refreshing taste is ready. Does it look appetizing?
-Summary of the content in You Ask Me and Answer-1. Why must mutton be cooked in cold water? Answer: ..... When cooking mutton, most people know that mutton stinks, 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 that it can retain enough juice and be more tender and juicy, while others say that mutton must be cooked in cold water, so that it can 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 is delicious, you can choose hot water to blanch it. However, if you think from the audience's point of view, if you want more people to eat delicious food and get used to it, you must try to delete it. Therefore, here, according to your own and public tastes,
2. Why do you want to add white vinegar to mutton drowning besides cooking wine? Answer: ..... Many people know about boiled mutton, but they don't know what to add. Some people like to add onions and ginger, but in fact, the taste of onions and ginger will be diluted when blanched, which has little effect on mutton with heavy smell. Some people know to add cooking wine, but only adding cooking wine can only cover up 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 white vinegar mutton is the boiled water that successfully removes the smell in the real 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 flavor in the dry spices into the mutton, you must fry the dry spices separately from the right amount of oil before adding them to the mutton for stewing, otherwise the flavor will be far from being 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 add water to the meat after frying, and then add the seasoning directly to the water to taste. Although the taste can still be tasted when the soup thickens in the end, on the whole, the flavor of mutton with seasoning will be slightly lighter and the smell will be more obvious. Why? Because the seasoning itself is more fragrant after being fried, and the mutton can be fried for a long time if it is added first, this can ensure that the flavor of the mutton is lighter and the flavor of the mutton is more intense. Then, the smell of mutton can be obviously reduced by adding water to stew mutton, and mutton can be tasted in advance. Finally, the mutton collected through the juice can be more delicious and tastes particularly fragrant.
5. Why do you have to heat the water after the mutton is fried? A: ... Many people don't quite understand this. They all like to fry directly and add cold water. In fact, this is not appropriate. 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, it will cause the mutton to shrink when it is cold, which will seriously affect the speed of subsequent stewing. Finally, the stewed mutton is dry and not too soft and rotten, which has a great influence. Therefore, it is suggested that everyone must heat the water after frying.