Meat ingredients are people's daily life can not lack of food, meat ingredients have a lot of each have a very good taste, high nutrition and strong nourishing effect, so meat ingredients must be eaten more. In so many meat ingredients, I prefer to eat mutton, mutton not only has a very good nourishing effect, the taste is also very good. However, when I say that the taste is good, some people will certainly question, lamb stink so big, how can it be delicious? There is this question of friends is not going to cook mutton, because the mutton stink can be removed, and it is very easy to remove, especially in the stewed mutton, as long as the seasoning with the right, the flavor will naturally be good.
And about the stewed lamb when you can add a lot of seasoning, today I summarized a few for you, there are a few is the need to put the seasoning, there are a few is not the need to put the seasoning, I summed them up as 3 put 2 do not put, everyone in the stewed lamb soup seasoning to use the right, bearing in mind that the 3 put 2 do not put, stewed out of the lamb nasty, fresh and delicious and nourishing! The following I will combine the specific method to master the 3 put 2 do not put to share with you, so you can more clearly understand, interested friends quickly look at it.
Stewed lamb soup specific method:
We need to prepare the ingredients: lamb
The first step: prepare the right amount of lamb, ready to simply wash the lamb, wash the surface of the dirty things, and then cut the lamb into small pieces, cut in a bowl, add a sufficient amount of water in the bowl to soak up the lamb, soak for an hour or so, so you can soak up the blood in the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood, soak up the blood. Soak out the blood in the mutton, but also to reduce the stink of mutton, because the stink of mutton and mutton blood is also related. Remember to change the water a few times during the soaking, and wait until the final soaking without bleeding water.
Step 2: wait until the mutton soaked well, the mutton rinsed with water, then add a sufficient amount of water in the pot, and then pour the cleaned mutton into the pot, and then turn on the fire to boil the water, and wait until the water boils and then cook for 5 minutes or so, at this time, you can see the water surface has a lot of froth floating up, skimming off the froth on the surface of the water, and then fish up the mutton pieces, and then use warm water to mutton pieces. Clean, wash off the impurities on the surface, and after washing it, put it in a bowl and spare it.
Step 3: clean lamb pieces into the casserole, and then add the appropriate amount of water to the pot, the water must be added enough, do not add less, in the cooking process is not recommended to add water, which will destroy the taste of mutton; open the fire to boil the water, and wait until the water boils after the seasoning can be put into today's use of seasoning, a **** to add 3 kinds of seasoning, a cumin, a kind of Angelica dahurica, and a kind of pepper, cumin, a kind of cumin, a kind of cumin, a kind of cumin, a kind of cumin, and a kind of cumin, a kind of cumin, and a kind of cumin, a kind of cumin. A kind of pepper, cumin only use to add a little, dahurica do not add more, add 2 slices will be enough; pepper only use to put a few on the line. If you have a few leaves, you can add a few more leaves, the leaves also have a very good deodorization and increase the role of flavor.
Step 4: After the ingredients are added, put the lid on the pot and start cooking. In the cooking stew, large fire out of the soup, small fire out of the broth, if you want the soup milky, then with a large fire stew; if you want to drink broth, then with a small fire stew; in addition, if the lamb is more old old lamb, to stew longer, generally to stew more than 1 hour, so that it will be stewed soft and rotten; if it is a small lamb, stew more than 50 minutes can be good stew. After stewing, add a little salt and sprinkle some chopped green onions and serve.
Tips Summary:
1, lamb is dirty, after buying it back, it is best to soak it in water first, and then put it into the water for blanching, so that it can be cleaned up more cleanly, and at the same time remove most of the stink.
2, in the stew lamb seasoning to use the right, bearing in mind that 3 put 2 do not put, 3 to put is Angelica dahurica, cumin and peppercorns, Angelica dahurica and cumin is to go to the old partner of the lamb muck, the two are indispensable; and peppercorns can be very good removal of the muck, but also to make the taste of lamb soup is more concentrated. 2 do not need to put the wine and star anise, the two kinds of seasoning will give the soup to increase the flavor, so that the mutton soup Become not good, and anise will also color the soup, affecting the appetite.
3, in the stew to master the fire, large fire to cook out of the thick soup, small fire out of the clear soup, we choose according to their own preferences.
Stew lamb seasoning to use the right, keep in mind that 3 put 2 do not put, lamb stink all, fresh and delicious and nourishing! The above is what you have to keep in mind 3 put 2 do not put and stewed lamb soup practice, you must learn Oh, so that you can stew and fragrant and nutritious lamb soup.