Along gourmet Ji
1: 10 20221October 4th
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Recommendation: Eat more mutton in winter. With these kinds of auxiliary materials, it is mellow and tasteless, and it is not delicious.
Winter is the most suitable season for nourishing. What is the most nourishing thing to eat in winter? Many people will answer, "mutton". Mutton is a very common meat. Mutton is warm, and its greatest effect is to replenish blood and qi. In winter, when our yang is the weakest, many friends will choose mutton to keep warm in winter. Eating more mutton can increase the body's heat and better resist the invasion of cold. It is difficult to buy a piece of mutton in summer in the south, and it is also rare in deli or supermarket. You can only buy frozen mutton rolls or lamb chops at most, but in winter, you can see mutton, whether fresh or preserved, in vegetable markets, supermarkets or deli. But in winter, most people still like to buy a piece of fresh mutton and cook mutton soup at home to make boiled mutton or braised mutton, but as we all know, mutton has a bad smell, as long as the bad smell of mutton is not handled properly, whether you are braised or not.
Today, I want to share with you how different mutton practices can be combined with seasonings to better reduce the smell of mutton without affecting the umami of mutton itself. There are three common ways to cook mutton at home, the first is mutton soup (white-cut mutton), the second is stir-fried mutton or braised mutton, and the third is instant-boiled mutton. Different methods and different spices can make mutton taste better. Friends who like it can try it!
I. Mutton soup/white-cut mutton
Mutton soup is somewhat similar to boiled mutton. Boiled mutton also needs stewing, so the ingredients they use are basically the same, but mutton soup can add one more kind than boiled mutton, that is, white radish. Adding white radish to the soup can not only remove the fishy smell and reduce the greasy feeling, but also make up for the deficiency of carotene and vitamins in mutton and make it more nutritious.
What ingredients should be used to cook mutton soup and white-cut mutton? I usually use three kinds-ginger, white pepper and angelica dahurica; Mutton with ginger has stronger warming and cold-dispelling ability. Ginger itself has the effect of dispelling cold and removing fishy smell. Angelica dahurica is a common spice, which is both a spice and a medicinal material. It is a good partner of mutton in the eyes of chefs. It has the functions of removing fishy smell, adding flavor to mutton and nourishing mutton, but it will not destroy the taste of mutton. White pepper here refers to white pepper particles, not pepper. White pepper granules have spicy taste, which can remove fishy smell and enhance fragrance. The use of these three spices can not only ensure the color of the soup, but also enhance the flavor and remove the fishy smell and peculiar smell.
Second, stir-fry or braise in soy sauce
Besides cooking mutton soup, braised mutton is also cooked in many places. Braised mutton requires ginger and green onions. For example, it is not recommended to use star anise, which is common in braised dishes. Star anise will make mutton tasteless and have a sweet and greasy feeling. Besides ginger and onion, tsaoko (seeded), pepper and dried pepper are also commonly used. These five ingredients can make braised mutton taste by going up a flight of stairs, and the role of ginger has been shared above. Green onions are pungent and have the effect of dispelling wind and cold. Adding green onions to braised mutton can not only remove fishy smell and enhance fragrance, but also make mutton have better yang-tonifying effect. As for Amomum tsao-ko, Zanthoxylum bungeanum and dried Chili, they all have the function of removing fishy smell and enhancing fragrance. ?
Third, instant-boiled mutton.
For mutton, northerners prefer instant-boiled mutton, which is different from southerners. Southerners pay more attention to the bottom of the pot, while northerners pay more attention to dipping. In most cases, the bottom of the pot will be clear soup, including mushrooms, ginger slices, medlar, jujube and green onions. The dipping of these ingredients has become the focus. Usually, instant-boiled mutton is served with Baer sauce, which is also a famous dish in the north. ?
—— summary—
Eating mutton for several days may get angry. At this time, you can drink some water from horseshoe sugar cane. Horseshoe and sugarcane are also the two most common fruits in winter. They are cold and have the effect of clearing fire and moistening dryness. The method of boiling water is also very simple. Put the peeled water chestnut and sugarcane into clear water and simmer for 8- 10 minutes, and the delicious water of sugarcane water chestnut is finished. ?
-a small coup to remove the smell of mutton-
In the process of cooking mutton, different cooking methods need different seasonings. However, to remove the smell of mutton, the more seasonings are not the better. Too much will replace others and cover up the flavor of mutton itself. In addition to the mutton seasoning shared above, there is also a very important trick to remove fishy smell-soaking. Fresh mutton should be washed repeatedly after being bought home, and then soaked in clear water.