Be particular about stewing mutton. Don't add seasonings casually, especially "it", otherwise the mutton soup will be difficult to drink. In autumn and winter, it is getting colder every day. Many people with poor health or weak constitution put on thick clothes early to keep out the cold.

, Even so, I can't resist the cold air that invades my body. I always feel that my hands and feet are cold, and I can't warm them up for a long time.

In fact, in addition to keeping the body warm, we should also nourish the body through food, allowing food to increase our energy and help us resist the cold.

For example, don’t stew the meat in a hurry first. Let it soak in cold water for a period of time to let out some of the mutton smell. In this way, the mutton soup will not have that strong smell.

Also, when making mutton soup, not all the ingredients can be added at once to make it delicious, nor can everything be added. Adding the wrong ingredients will have the opposite effect, greatly reducing the taste of the mutton soup.

The last thing you should not add is star anise. This seasoning tastes a little sweet and strong. Adding it will cover up the umami flavor of the mutton itself, which has the opposite effect. This seasoning is suitable for stewing other meats to remove the fishy smell.

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Also, the most suitable thing to add is Angelica sinensis, which is not only a seasoning but also a medicinal material. Stewing it with mutton can enhance the flavor of the mutton and nourish the body.

In addition, mutton can also be stewed with warm foods such as carrots and radishes, which will taste fresher and play a complementary role. The mutton absorbs the flavor of the radish, and the radish also absorbs the flavor of the mutton, and the vitamin content of these foods is also high.

There are many benefits to the body from eating it.

Be careful when stewing mutton. Don't add seasonings casually, especially "it", otherwise the mutton soup will be tasteless.

How about it, do you remember how to stew mutton?

If you want to stew mutton in the future, remember not to throw in the ingredients randomly.

The method is as follows: 1) Put the washed and dried meat in cold water (the water is about three times the amount of meat) and cook over high heat to medium heat. Stir occasionally with a spoon to make the blood foam float to the surface as much as possible. Wait until the water is boiled.

After boiling, turn to low heat and skim off the scum; 2) Keep the heat low and only add peppercorns and ginger slices to the pot to remove the fishy smell. More should be used. Do not add cooking wine because it is not braised; 3) About one

It can be cooked in about half an hour, but the meat is not very rotten. You can cook it for a while longer. The time is determined by yourself. It is best to cook until it is tender and the meat can be easily chewed. Add salt when it is cooked halfway; 4) When taking it out of the pot, add some salt.

Put a little coriander foam at the bottom of the bowl, use a little soup to break up the coriander foam and then scoop out the meat.

(Put some carrot cubes half an hour before serving, which is nutritious and delicious, but don’t put too much, otherwise the soup will be sweet. Note: (1) It is recommended to use mutton for this method, and beef is recommended to be braised. (2) The meat has not been stewed until it is cooked.

If the water is too little, you can add water, but be sure to heat the water.