Dahan snow has not yet disappeared, closed doors can not come out [Song. Lu You]
Dahan, the last of the twenty-four festivals, the reverse pole of cold, so it is called Dahan, the next festival is the spring, the seasons of the year will once again open the wheel. Before and after the cold is the coldest time of the year, to avoid the cold is the focus of warmth, the old tradition of "winter closed", mainly refers to this period of time, pay attention to less movement and sleep, regulate the diet, appropriate complementary, often eat some warm food to increase nutrition and heat, for the spring of the health of the body to lay the foundation.
Mutton is known as the "winter tonic", sweet taste and warmth, can defend the wind and cold, can make up for the body, is the cold before and after the most to eat meat. Mutton and other common meat is different, mutton itself sweet and tender, no matter what species, there is almost no "fishy" and "tartness", cooking generally do not need to have marinade, blanching and other steps, just have some uncomfortable unique stink need to cover up!
This is the first time I've ever seen a lamb that has been cooked in the same way as a lamb, but I've never seen a lamb that has been cooked in the same way as a lamb that has not been cooked in the same way as a lamb.
Inner Mongolia region of high quality lamb, the stink is small, the prairie men eat lamb method is also bold, such as the most common hand meat, is to use a pot of water to cook lamb, throw in some salt to cook on the line, to eat is the natural freshness of lamb, if you eat to the flavor of the seasoning, it is really some waste.
And we eat in our daily lives, the quality of lamb, not as high as the Inner Mongolia sheep, or need some cooking skills to make the lamb more delicious, but also can not mess with the seasoning, especially the anise and wine these two are very taboo.
As the old saying goes, "pigs do not pepper sheep do not material", where the material is said to be star anise, also known as dashi, star anise itself is a very good spice, with a strong flavor, can remove the fishy taste, the most suitable for use in the halogenated products, but the star anise will be "stained", when cooking soup. "If you put anise in the soup, it will make the color of the soup black, in addition to the flavor of anise and the fresh taste of mutton, cooked out of the mutton soup is not only the taste is not right, and the color is not white enough.
The wine is yellow wine brewing, the main role is to go to the fishy, increase the aroma, the role of the mutton is useless, mutton has no fishy, the color of the fresh flavor is even more intense, after adding the wine is completely painted to add, but let the mutton soup has a strange taste, affecting the consumption.
Share a cooking experience of haggis soup, cooking haggis soup and cooking lamb soup cooking steps and ingredients are basically the same, remember to add "3 kinds of materials" on the line, according to this method, made out of lamb soup milky white tantalizing, taste fresh nasty small.
Cooking mutton soup needs "three kinds of treasure": ginger, garlic and mutton oil, conditions can add some dahurica.
Ingredients used: mutton face meat, mutton liver; mutton oil, ginger, garlic; salt, monosodium glutamate, coriander
1, buy back the mutton is generally semi-finished, has been given to cook eight mature, cut into the right size of the meat, ginger slices, garlic shoot a spare.
2, add water to the cooking pot, cold water will be under the pot of haggis, put some ginger and scallions, celery section, boil and fish out of the water.
3, a little oil in the pot, add ginger and garlic, sauté the flavor.
4, the water control of the haggis into the pot, stir fry on medium heat for about 5 minutes, fried haggis slightly charred. Put a small piece of suet into the stir-fry until it melts.
5, add no more than mutton water, water should be added once enough to add two slices of Angelica dahurica to stink.
6, do not cover the lid, direct high-fire boil, about 5 minutes you can see the soup color has been thick white.
7, pour all the soup and haggis together into the cooking pot, cover and cook for about 20 minutes, eat when the bowl with a little salt, MSG and parsley, rinse the lamb soup into the bowl, ladle into the lamb can be.
Cooking mutton soup want to cook out "white soup", the key is there is not enough fat, no matter what meat, cook out white soup must have produced a grease "emulsification reaction", the fat is heated into a uniform small particles suspended in the soup formation. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it, so you can make sure that you have a good understanding of what you are doing.
Some people cook mutton in broth, but it's mostly because the mutton is too lean.
Cooking lamb soup want to taste good, only need to use ginger, garlic and a small amount of suet on the line, you can also add a few slices of Angelica dahurica to get rid of the stink, remember that should not be added to the seasoning don't add to avoid ruining a pot of delicious good soup.