But the problem is that the mutton that I often eat outside is extremely delicious, but what I cook at home is not delicious. Often, mutton is very smelly and stale, and its meat quality is still very firewood.
Solving this problem is actually very simple, because there is a trick to solve the problem of mutton smell and meat burning, and the key is seasoning. Many people often put all kinds of spices around them, hoping that they don't throw everything that can smell the fragrance or refresh themselves into the pot.
But in fact, it is wrong to do so, because there are many seasonings that can make mutton refreshing, but they are not suitable for stewed mutton. We should use these condiments selectively. In this regard, Lao Yu summed up the jingle of "3 releases and 3 releases" and shared it with you today.
Put ginger slices.
Gingerol, gingerol and gingerol are the main components in ginger. Gingerol is actually gingerol, which can remove the fishy smell, and other substances can play a refreshing role.
Therefore, adding ginger when stewing mutton can not only remove the smell of mutton, but also refresh people. Ginger and mutton are warm foods, which are very suitable for eating in late autumn and winter.
Even before the mutton is put into the pot, you can cut some ginger slices and put them in clear water, and soak them in water for a period of time with the mutton. This can not only soak part of the blood in mutton, but also play a part in removing fishy smell.
Put white radish.
Many people know that you can put some hawthorn in the stew to make it fast and rotten. In fact, you can do the same when you stew mutton, but there is a better choice, that is, put white radish.
Because adding white radish can not only make mutton stew faster, softer and more delicious, but also increase the delicious taste of mutton and soup.
In this regard, there is an old saying for everyone, we can choose different materials according to different types of stew: "mutton radish, beef tea, ribs, hawthorn."
Three angelica dahurica.
Angelica dahurica is the soul of mutton stew, and it seems to me that it is the most suitable seasoning for mutton. Put some in the mutton stew, which will help to remove the smell of mutton, make the stew and stew delicious and increase our appetite. More importantly, it will not conflict with other seasonings, and it can also retain the flavor of mutton itself.
In addition to stewed mutton, such as mutton offal soup, mutton soup, and so on can be used. Or beef stew, beef soup, beef offal soup, or Radix Angelicae Dahuricae can be added to remove fishy smell.
There is no octagon.
The last thing you can put in stewed mutton is star anise! Maybe many people will have questions about this. After all, when you stew pork and beef, you will put an octagonal properly, which tastes good. Why can't we stew mutton?
Because if you put star anise in stewed mutton, it will make mutton and soup have a very sweet and greasy feeling. Not only is it not as delicious as mutton, but it tastes terrible. At the same time, it will darken the color of mutton and soup. This is probably the principle of the old saying "pigs have no peppers, sheep have no horns, and cows have no leeks".
However, it is said that this practice is also divided into regions. It seems that the southern region likes to add star anise when stewing mutton. But I am always a northerner, and I know that I will definitely not add it in the north.
Because the sheep in the northern region are basically grassland sheep, the smell is relatively light or no smell. Therefore, when northerners like to stew mutton, they will not add star anise, an obvious spice. Only in this way can.
Therefore, if friends in the south see this article, they can leave a message and tell Lao Yu whether to add star anise to the stewed mutton there.
Second, there is no cooking wine.
Cooking wine is a kind of wine made by adding yellow rice wine and yellow carved wine. Although it is specially used for cooking, it has a strong fragrance. Therefore, many meat products will use cooking wine to deodorize when cooking.
But for mutton, cooking wine can't be used. Because if cooking wine is put into stewed mutton, the ingredients in cooking wine can easily react with mutton, thus changing the taste of mutton. Mutton will become slightly sour, no longer delicious, and taste bad.
Moreover, cooking wine is colored, and adding it when stewing mutton will darken or even blacken the color of stewed mutton.
So when you stew mutton, you can't use cooking wine.
Three don't put thirteen incense.
Thirteen incense is a seasoning that many people are used to when stewing meat. So many people are used to adding a little thirteen incense to stewed mutton. But in fact, this is unreasonable.
Thirteen incense is a kind of spice which is composed of many kinds of spices. It includes pepper, pepper, cinnamon, tsaoko and many other spices. The smell is strong and obvious. And there are some spices in it, which is not suitable for stewed mutton.
So you can't put thirteen incense in stewed mutton.
Dear friends, the weather is getting colder and colder. You might as well go home and stew a pot of mutton according to the old sharing. If you know anything else about mutton stew, be sure to leave a message and tell Lao Yu!