Walking on the street, the yellow and fallen leaves are everywhere, which is the prelude to the coming cold winter. The weather is getting colder and colder, which is the popular period for colds and fevers. Everyone should remember to add clothes to keep warm in time to avoid freezing yourself. The weather is getting colder, and people's appetites are getting better and better. In this coming cold winter, you might as well drink more mutton soup to ward off the cold and keep warm.

Speaking of mutton soup, every time we go to a mutton soup restaurant outside to drink mutton soup, we will find that the soup made by others is extremely white. Even describing it as "the soup is as white as milk" is not an exaggeration at all. Seeing this kind of mutton soup, many friends will ask: "Why is the mutton soup I made not so white?" They will also suspect that the mutton soup restaurant must have put some whitening seasonings or additives, otherwise it would not be so white!

In fact, the thick white mutton soup produced by the sheep soup restaurants outside is not all blended with additives. Only a small number of unscrupulous merchants use whitening agents, Sanhua evaporated milk, etc. Additives are used to make the mutton soup white, and the reason why most other merchants can make mutton soup that is "white as milk" is because the merchants have a correct method of making mutton soup. On the other hand, the mutton soup we stewed was dirty and had a strong smell of mutton. That was because we did not master the correct cooking method. When simmering mutton soup, remember to "put 3 and don't put 2". If you put them wrong, you will ruin a pot of mutton soup.

So what are the three spices that must be added when stewing mutton soup? What are the two condiments that cannot be added? Let’s learn along with this article!

Three places:

1. Soak in clean water

When stewing mutton soup, many people will pour the mutton directly into the pot to blanch it, and then Skip off the floating residue and start stewing directly. Without exception, the mutton soup stewed in this way is dark and tangy. The correct method in a mutton soup restaurant is: first soak the mutton in clean water to fully soak out the blood in the mutton. , then blanch it in a pot with cold water, take it out and wash it with clean water. Only after 1 soaking, 2 blanching, and 3 washing can the blood in the mutton be completely removed, so that the blood-free mutton can be stewed white and fresh. of lamb soup.

2. Remove the mutton and add freshness to the 3-piece set

In addition to removing the blood from the meat in advance when stewing mutton soup, the same goes for the 3-piece set to remove the smell and increase freshness when stewing. No less. When stewing mutton soup, many people think that the more seasonings the better, so as to cover up the mutton smell. In fact, adding too many seasonings will not only cover up the mutton smell, but also reduce the freshness of the mutton itself. The aroma is destroyed, the taste becomes nondescript, and the color becomes dirty and black.

If you want the mutton soup to be white and delicious, you only need to add three kinds of angelica angelica, white pepper powder and white radish. Angelica angelica can make the mutton soup whiter as it stews, while pepper powder and white radish can make the mutton soup whiter. It can remove the mutton smell without destroying the delicious smell of the mutton itself.

3. Add salt at the end

Lamb stew is different from stew. Adding salt early in the stew can fully absorb the flavor of the ingredients, so that the more you stew, the more fragrant it becomes. However, When stewing mutton soup, you must add salt for seasoning just before it is taken out of the pot. Adding salt too early will make the mutton tight and stale. No matter how you stew the mutton, it will never be soft and delicious, and mutton soup is a clear soup. The lack of water is particularly unpalatable, so salt must be added at the end of the stewed mutton soup.

2 Do not add:

1. Do not add Sichuan peppercorns and star anise

Sichuan peppercorns and star anise are two spices with particularly strong smells. If they are added to the mutton soup It will cover the fresh aroma of the mutton soup, and it will only taste like aniseed. Moreover, peppercorns and star anise will make the color of the soup black and dirty. Therefore, star anise and peppercorns must not be added to the mutton soup.

2. Cooking wine

It is well known that cooking wine can remove fishy smell and increase aroma, so many people like to add cooking wine no matter what they cook, but it is a big mistake to add cooking wine to stewed dishes. Wrong! What you eat (and drink) in stewed dishes is the umami flavor of the ingredients. If cooking wine is added, it will form a strange smell, making the taste of the ingredients nondescript and particularly unpleasant!