Mutton is nourishing and warms the stomach, like now such a cold weather, buy a few pounds of stewed pot of mutton soup to drink is no better. Many people like to drink mutton soup, but do not know what seasonings to put mutton soup, every time they stewed out of the soup, not only no appetite and drink is not fresh, then stewed mutton in the end what seasonings to add to the soup color milky, nutritious and fresh it? The following Linda will be for you to answer one by one.

What seasoning should I put in the lamb stew?

Stewing mutton should be put hawthorn, salt, onion and ginger, as well as mutton oil 4 kinds of materials, but the salt needs to be added last, so that the mutton soup can be sufficiently fragrant and milky. Specific reasons are as follows:

1, after the addition of salt can be more quickly stewed lamb. Because the salt itself has a strong penetration, add water stew will prematurely penetrate into the mutton, and mutton into the salt meat will be dehydrated in advance and the natural shrinkage, resulting in mutton soup and then difficult to stew out the flavor, more difficult to stew to the soup color milky white;

2, add hawthorn can soften the mutton. Hawthorn itself has more hawthorn acid, and hawthorn acid can improve the activity of proteolytic enzymes, so stewing lamb soup with hawthorn can accelerate the decomposition speed of protein and fat, thus helping to stew lamb faster soft stew, lamb soup naturally more milky and fragrant;

3, add mutton oil to make the soup milky. Mutton soup can be milky and thick, the main reason is that there are enough fat particles within the soup, and simple stewed mutton because of the fat is less so it is difficult to stew soup to milky, and at this time only need to add a piece of mutton oil or add some mutton fat, mutton big bone, mutton soup can easily stew to milky and thick tempting, because they have more fat particles;

4, add onions and ginger to go to the fishy essential. No matter what soup is stewed onion ginger this 2 materials, the two main role is to fishy fragrance, of course, we can also add a little wine or rice wine at the same time to enhance the aroma of fishy, and then add some parsley in the final bowl, the aroma is stronger, the taste is more enticing.

Stewing lamb soup need to bear in mind which three?

Stewing lamb soup need to keep in mind hawthorn, with fat class and aroma class 3, specific fat class and aroma class are as follows:

1, fat class commonly used: mutton oil, mutton fat, mutton big bone three kinds of mutton oil and fat is more fat, stew soup is easier to stew white, and mutton big bone fat is relatively less, you can blanch the mutton big bone to remove the blood foam, and then hot oil and slow frying for 3 minutes after the stew soup, so that after the deep-fried Sheep big bone fat particles more, stew soup can be faster stew white and stronger flavor;

2, aroma class commonly used: onion and ginger, wine, rice wine, pepper, parsley, scallions, these 6, onion and ginger, wine, rice wine need to be put in advance, and pepper and parsley, scallions can be the last to add as long as the stewed mutton soup at the same time to do with these 3 categories of material, mutton soup can be easy to stew to the thick milky white, the taste is also more delicious! The first thing you need to do is to get your hands dirty.

"Stewed lamb soup" cooking tips:

(1) Stewed lamb soup is best to choose 3 fat 7 lean mutton, so that mutton fat, mutton soup can be better stewed to the milky rich.

(2) stewed mutton soup, you can also add white radish stew together, white radish has the effect of greasiness, together with the stewed soup will not be greasy, while the white radish stewed soft will be dispersed to increase the effect of whitening the color of the soup, but also will be able to make mutton soup white, so add the radish with the stewed mutton soup will be more quickly white stew.

(3) when stewing lamb soup, salt is best to put the last add, because salt added too early will make the lamb shrink, affecting the speed of lamb soft rotten, the last add in fact the same can be flavored, and lamb soup will not be stewed black.

In fact, a good pot of stewed rich and creamy lamb soup or very simple, as long as we read the collection of this article and seriously on the hands of the hands-on once, even if it is the first time to do lamb soup can easily do the whole family love to drink it? The first time you do it, you can easily do it with your whole family!