A bowl of hot and fragrant mutton soup is eaten. No matter whether it is snowing outdoors, the ground is frozen and cold, your stomach must be warm and comfortable. Some people have a misunderstanding when cooking mutton soup at home. In order to remove the smell of mutton, they have added a lot of spices to remove the smell of mutton, but things went against their wishes. The cooked mutton soup is incorrect in the color and tastes incorrect. So how to cook mutton soup to make it taste good?
In fact, mutton itself is tender and delicious. The umami and aroma of the ingredients is enough. The mutton smell is just a small problem of mutton, which is easy to solve. Adding most spices will overshadow the umami flavor of mutton. You must learn to "subtract" when cooking mutton soup. You must reduce the seasonings that can be reduced. In particular, remember "not putting 3". The boiled mutton soup has a good taste and is not muttony.
1. What does "3 not put" mean?
1. Do not put cooking wine
Cooking wine has the effect of removing fishy smell and enhancing fragrance in cooking, but many people do not have a correct understanding of cooking wine, and believe that no matter what meat dishes you make, you can put some, but sometimes the wrong use will affect the final taste of the dish.
cooking wine is basically a compound seasoning wine. In addition to water, rice wine , and edible alcohol , other spices or seasonings are also added. The principle of removing fishy smell from cooking wine is that after heating, the alcohol evaporates and removes the fishy smell. It is generally used in high-temperature stir-frying, but is not suitable for stewing or filling.
It is not suitable to add cooking wine when stewing mutton. After adding it, it will not only not remove the fishy smell of mutton, but will also make the mutton sour, making the mutton soup taste strange, but instead conceal the umami flavor of mutton soup. Huadiao wine , rice wine, etc. will be slightly better, but you should also use it with caution. It can be used in braised and braised lamb .
2, do not put star anise
There has always been a saying among the people that "pigs don't have peppers, sheep don't expect them", which is also the wisdom summarized by our ancestors over hundreds of years.
"Pigs don't have pepper, sheep don't expect it" means that you don't need pepper when stewing pork, and you don't need large ingredients when stewing mutton, that is, star anise. This statement refers only to stewing, and there is no need to follow this method when using other cooking methods.
The stewed mutton soup is the fresh bite, and star anise is a particularly strong and rich aroma. If star anise is added to stewed mutton soup, although it can remove the odor of mutton, it is also covered up the umami flavor of mutton soup because of the "domineering" aroma of star anise. Moreover, star anise will also "discolor" when stewing, making the mutton soup darker and darker the gray-brown soup really looks like it has no appetite.
3. Do not add sweet flavored spices
When cooking, white sugar or rock sugar is not only a sweetener, but also a freshener. Therefore, many friends like to add a small amount of white sugar or rock sugar to the dishes to increase the flavor of the dishes, but it is best not to add sugar or rock sugar when cooking mutton soup.
Lamb is a meat with a strong fishy smell. If some sweet spices are added, it will not only not increase freshness, but will instead aggravate the mutton's smell. In addition, sweet seasonings are high-sugar ingredients. Lamb is also relatively nourishing in meat and is more likely to get angry.
2. What ingredients should be used to remove the smell of mutton?
1. When cooking mutton soup, you can use angelica , cumin and ginger to remove the mutton smell. Among them, Angelica dahurica is not only a Chinese medicine, but also a little expert in removing fishy and increasing fragrance during cooking. It has a clear and fragrant aroma. Stewing mutton soup can add a small amount of Angelica dahurica, which not only removes the smell of mutton, but also increases the fragrance and freshness. However, it should be noted that a layer of white powder is usually attached to the surface of Angelica dahurica. It needs to be cleaned before putting it in the pot to avoid affecting the color of the soup.
2. Although cumin is a relatively large-tasting type among the spices, its special fragrance is very harmonious with the fresh aroma of mutton. Adding a small amount of cumin when cooking mutton soup will not conceal the fragrance of mutton soup, but will also make the mutton soup fresh.
3. Ginger has always been a little assistant to remove fishy smell during cooking, and there are basically no taboos in removing fishy smell. Whether it is mutton, beef, pork, or cooking methods such as frying, boiling, frying, and stir-frying, ginger can be used. Cooking mutton soup is no exception. While removing fishy smell and adding fragrance, it can also increase the nutrition of mutton and enrich the taste.
After reading the little knowledge about cooking mutton soup, I believe everyone has already understood it. Next, I will share with you the specific steps for cooking mutton soup. The boiled mutton soup is rich, milky white and smelly, and the mutton tastes fresh, fragrant and delicious .
3. Boil mutton soup
Prepare ingredients: a piece of mutton, a carrot, a small amount of angelica, a piece of ginger, and a small amount of cumin.
1. Use fatter lamb. It is easier to stew milky soup with more fat. Clean the lamb and soak it in light salt water for about 15 minutes. After soaking the bleeding water, rinse it and cut it into small pieces. Pour it into a hot oil pan and stir-fry it to produce fat. All the lamb changes color.
2. Prepare enough hot water in advance, stir-fry the mutton until it is half cooked, and pour in more hot water. No need to cover the pot and cook over high heat for about 20 minutes, so that the "mutton smell" of the mutton can evaporate with the steam.
3. After the mutton soup becomes slightly white, put the prepared ginger slices, cumin and Baizhi into the pot, and then boil on the lid for about 10 minutes.
4. While the mutton soup is cooking, clean the carrots, peel them and cut them into pieces. When the soup is whiter, pour them into a casserole and add carrots, cover the pot and simmer for about 20 minutes, and add salt, pepper and other seasonings.
——Lao Jing said—
When cooking mutton soup, you should come up with white soup. In addition to choosing slightly fatter mutton, you must fry and stir-fry before stewing, so that the fat inside is precipitated, and then pour in hot water to make it produce the " emulsification reaction". This way, it will be a rich and milky white mutton soup without other "high technology".
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