Method of lamb soup
Lamb first washed twice with water, wash the blood,? Soak in cool water for about three or four hours, until the blood is seeped into the cool water, soak with attention to more than a few water changes.
2. Soaked lamb in the pot, remember to use cold water in the pot, never use hot water! When the pot of water boiled, and then the surface of the foam skimmed off, and then into the ginger, pouring on the right amount of wine to remove the fishy flavor, small fire simmering on three hours or so, stewed lamb will become very soft, the soup will be more rich and delicious,? If you like to eat more strong point of the lamb to shorten the time 1-half hour.
3. Stewed lamb can add a white radish, which will not only make the stewed lamb more nutritious, but also make the soup flavor becomes more delicious. Because the white radish has the effect of detoxification can adsorb the stench in the mutton.
4. If you want to stew the lamb more nutritious can put some angelica, astragalus, wolfberry and other herbs, want to flavor and then put a little salt and pepper on it, out of the pot and then sprinkled with a little parsley and green onion is very perfect.
Stewing mutton soup three put no put
Stewing mutton soup three put:
1, put cold water
Cold water soak this step is a lot of people will be ignored, put the mutton in cold water soak, the purpose is to let the stench reduce, and then go to blanch, so that the mutton soup is more delicious.
2, put ginger
Ginger, garlic and cumin, want to make the flavor of the lamb soup better, seasoning can not just put, just only need ginger onion and cumin can be, they go to the stench and increase the role of incense is very good.
3, salt
Salt time should be grasped. Do not put salt at the beginning, but should be at the end of the pot when put, otherwise it will make the lamb hard.
Stewed lamb soup three do not put:
1, do not put cold water to wash
Blanching many people will put cold water and blanching this two steps to get the opposite, in fact, should be the first cold water and then tide, if it becomes the opposite then it will make the taste worse.
2, do not put anise
Anise is very common, fragrant spices, many people in the stewed mutton soup will put anise inside, in fact, it is not necessary, if you put in the fresh flavor of the mutton will be pressed, but out of the fresh flavor.
3, do not put wine
Want to go to the mountain and fishy flavor, and not be able to put wine, wine is to go to the fishy, and our mutton soup will not have a fishy flavor, so put the wine instead of affecting the final flavor.
Stewed lamb only put three things
Every autumn and winter season, the weather is cold, people will find ways to eat some can warm body, warm stomach food. And sheep soup is a very good choice, so in winter, people very much like to do some lamb stew. But stewed lamb is mainly eaten in the light flavor, put the ingredients, do not put too complex, only need to put onion, ginger, dahurica can be.
A, stewed mutton do not mess with the material, only put which three can be?
In fact, when stewing mutton, if you grasp the key to put the material, even if it is a novice white, can make a very delicious mutton soup. But some people, may be stewed mutton, have the wrong perception. Think that the more material put, the more delicious the lamb made. In fact, it is incorrect, in the process of stewing lamb, never be able to put star anise, sesame leaves and these spices, otherwise it will lead to a strange taste of mutton, and not be able to reflect the freshness of the lamb, to put onions, ginger, dahurica, you can make a thick flavorful mutton soup. And in the choice of green onions, can not use scallions, must use large onions.
Two, conclusion.
And Angelica dahurica, can not put too much, only need to put 1~2 pieces can be. Otherwise, it will lead to the stewed mutton, and not delicious. Start a pot of boiling water, and then put the chopped mutton, put it into the pot to blanch. After boiling, float off the foam, and then fish out the mutton, cool water to control the cool standby. And over the cool water, when rushing, be sure to clean the impurities on the surface of the lamb. So that in the process of stewing, there will not be any odor. Then put the lamb into the pressure cooker, add the right amount of cold water, and then put onions, ginger, dahurica, you can make a very delicious lamb soup. When stewing mutton soup, if you want to make the soup, very rich, then you have to use medium-high heat to stew. If you want to drink clear soup, then you can turn to small fire stew, and can also put some radish in moderation. And in the pot, according to their own preferences, the amount of some parsley, scallions do garnish, if you like to eat spicy, you can also drop some chili oil.
Stewing mutton most taboo two spices
Stewing mutton, the most taboo on amplification and wine. If you add seasoning when stewing mutton, the stewed mutton soup is not only dark, the flavor of seasoning will continue to cover the flavor of mutton, so that the meat of mutton on the firewood without elasticity, nutrients will also decline. Many people usually cooking, to remove the fishy flavor of meat is the most common way to add wine marinade. The wine can not only remove the fishy, but also to enhance the flavor. However, when stewing lamb, it is best not to add wine. It is because the wine will have a chemical change with the lamb, converted into a kind of acidic substances, resulting in the final stew out of the lamb sour.
Stewed mutton is a home-cooked stew with fat mutton as the detailed ingredients, aiming for the culinary specialties of the western region, especially in the Shaanxi, Gansu and Ningxia regions, the northern Shaanxi plateau is more famous. The required ingredients are fat mutton, soy sauce, salt, pepper, scallion, ginger, fennel, stewed mutton to have three seasonings, respectively, green onions, ginger, pepper. The specific goal of adding green onions is to give the lamb flavor and freshness, so that the sauce tastes more delicious. Add the appropriate pepper can also give lamb fishy, and at the same time also has the effect of digestion, increase appetite. In the case of stewed mutton, more water, can not cover the lid, so that the sheep stink along with the water vapor evaporation to go, so that the stewed mutton taste more fresh.
1, can not put anise
As the saying goes, "pigs do not pepper, sheep do not material", "pigs do not pepper" means not to add pepper when doing pork, but not all the cooking methods can not add pepper, such as frying, stir-frying, deep-frying, these cooking methods can be added to the pepper. These cooking methods can be added pepper, and stew dishes are not suitable to add pepper, if you add pepper stew pork lean meat part will become more "firewood", loss of moisture, the taste also deteriorated. "Sheep do not material" refers to the stewed sheep soup can not amplify the material, which is often referred to as anise, if the stewed sheep soup when adding anise, made out of sheep soup is not only black, but also destroy the fresh taste of sheep soup, sheep stink is also the more the stew flavor is bigger.
2, can not put wine
The main role of wine is to fishy, in the process of cooking meat add a small amount of wine, not only can go to the fishy, but also can enhance the flavor. But in the stewed mutton soup wine is less useful, if the stewed mutton when adding wine, mutton and wine will react, so that mutton acid, wine not only can not give mutton soup to fishy, but will make the taste of mutton soup worse.
3 tips for stewing mutton
1, in the stewing of mutton, be sure to clean the blood in the beef and mutton, if the cleaning is not clean, the mutton soup is not only fishy, the mutton soup will also be black.
2, lamb "does not eat" the flavor of anise, add anise in the stewed lamb can not change its fishy flavor, but cumin and dahurica is a "perfect match" for lamb, you can add a small amount of cumin and dahurica, the unique flavor can not only reduce the stink of mutton, but also to reduce the smell of the lamb. Reduce the stink of mutton, but also can make the mutton soup more fresh.
3, the process of stewing sheep soup, add more water, do not cover the lid, so that the stink with the water vapor evaporation out, so that the more you can stew the more delicious flavor.
The best way to get rid of fishy mutton
Fresh mutton bought back, there will be a very fishy flavor, that is, people often say the stink. So, how to remove the fishy flavor of lamb? Here are these 16 tricks you can try.
The cold winter with mutton to supplement is the best, but many people do not like the fishy flavor of mutton, think it is very stinky. Then how to remove the fishy flavor of mutton? The following 16 ways to teach you to remove the smell of mutton.
How to remove the smell of mutton:
1, hawthorn
Put a few hawthorn into the pot and mutton with cooking, you can remove the stink, and mutton is also cooked fast.
2, garlic
fry lamb add 25 grams of garlic, stir fry and add water to cook, lamb stink can be removed.
3, fresh bamboo shoots
In 500 grams of mutton with 250 grams of fresh bamboo shoots, first fried stew, can remove the stink.
4, medicinal materials
The grass berries, cloves, nutmeg, cardamom, perilla and other medicinal materials crushed, wrapped in gauze and lamb with burning, can remove the stink, and has a unique flavor.
5, fish
In the cut lamb mixed into the fish pieces together with stewing, lamb is not stinky and no fishy flavor.
How to remove the fishy flavor of lamb:
6, rice vinegar
Lamb sliced, block into a pot of boiling water, add the right amount of rice vinegar, boil and fish out the lamb can be deodorized.
7, white wine
Rinsed with water, drained and stirred with white wine pinch squeeze, every 500 grams of lamb plus 50 grams of white wine, and then rinsed 3 times, scalded with boiling water, so that the cooking of the mutton will not be fishy and stinky.
The radish tied on some small holes and lamb with the burn, fishy flavor will be sucked by the radish. After the lamb is cooked, you can throw away the radish.
9, orange peel
Cooking lamb, put a few pieces of orange peel, you can deodorize, and lamb flavor.
10, pepper water
In the mutton stuffing mixed into some pepper water, and then put onion, ginger, mutton stuffing without fishy flavor, and more tender.
11, strong tea
Steamed mutton, mutton in the water fried, sprinkled into the strong tea, 3 to 5 times in a row, the fishy taste of mutton can be removed, and crispy and delicious.
12, curry powder
In the mutton, add the right amount of curry powder, that is, there is no fishy curry mutton.
13, soaking
Soak the lamb in cold water for 2-3 days, change the water 2 times a day, so that the ammonia in the lamb myosin leaching, but also to reduce the lamb stink.
In 500 grams of mutton add 100 grams of split sugar cane with cooking, can remove the stink.
Cooking mutton into a few red dates, can remove the mutton stink.
16, green beans
In the mutton pot put seven, eight green beans with burning, can remove the mutton stink.