Speaking of mutton soup, every time I go out to the mutton soup hall to drink mutton soup, I will find that the soup cooked by others is particularly white, and even it is not an exaggeration to describe it as "the soup is as white as milk". Seeing this kind of mutton soup, many friends will ask, "Why is the mutton soup made by myself not so white?" I also suspect that the mutton soup kitchen must have put some seasonings or additives that can whiten, otherwise it can't be so white!
In fact, the white mutton soup that can be cooked in the mutton soup kitchen outside is not all mixed with additives. Only a few unscrupulous merchants will use additives such as whitening agent and three-flower weak milk to make mutton soup white, while most other merchants can cook mutton soup as white as milk because they have the correct method of cooking mutton soup. On the other hand, the mutton soup stewed by ourselves is dirty and smelly, which is because we have not mastered the correct cooking methods. When stewing mutton soup, remember "3 put 2 don't put". Putting it wrong is equivalent to ruining a pot of mutton soup.
So what are the three seasonings that must be put in mutton stew? What are the two seasonings that can't be put? Let's study together with this article!
Three versions:
1, soaked in clean water
When stewing mutton soup, many people will pour the mutton directly into the pot and blanch it, skim off the floating powder and cook it directly. Without exception, the mutton soup stewed in this way is black and smelly, and the correct way for the mutton soup kitchen is to soak the mutton with clear water first, fully soak the blood in the mutton, then blanch it with cold water, take it out and rinse it with clear water, only after 1
2. Put away the 3-piece set of fresh mutton.
In addition to removing the blood in the meat in advance, it is also essential to remove the fishy smell and increase the freshness in the three-piece set when stewing mutton soup. Many people think that when stewing mutton soup, the more seasonings, the better, so as to cover up the smell of mutton. In fact, this is not the case. Adding too much seasoning will not only cover up the fishy smell of mutton, but also destroy the umami flavor of mutton itself, making the taste nondescript and the color dirty and black.
If you want mutton soup to be white and delicious, you only need to put angelica dahurica, white pepper and white radish. Angelica dahurica can make mutton soup stew more and more white, and pepper and white radish can remove the fishy smell of mutton without destroying the fresh flavor of mutton itself.
3. Finally, put salt.
Mutton stew is different from meat stew. Adding salt early in the stew can make the ingredients fully absorbed and taste, so as to achieve the purpose of making the stew more fragrant. But the mutton soup must be seasoned with salt when it is finally cooked, because adding salt too early will make the mutton firm, and no matter how stewed, it will not reach the soft and delicious taste. Mutton soup is even more tasteless. Finally, mutton soup must be seasoned with salt.
2 Don't let go:
1, pepper and star anise are not allowed.
Zanthoxylum bungeanum and star anise are two kinds of spices with strong smell. If you put them in mutton soup, the fresh fragrance of mutton soup will be covered up and you can only taste the taste of aniseed. And pepper and star anise will make the soup black and dirty, so you must not put star anise and star anise in the stewed mutton soup.
Step 2 cook wine
As we all know, cooking wine has the function of removing fishy smell and enhancing fragrance, so many people like to put cooking wine in whatever they do, but putting cooking wine in stew is a big mistake! Stews eat (drink) the delicious taste of ingredients. If you add cooking wine, it will form a strange smell, which will make the ingredients taste nondescript and particularly unpalatable!