Stewing mutton in winter, keep in mind "2 do 2 don’t", the mutton soup is delicious and not black, and the smell is very small.
After the beginning of winter, it is a good time to eat mutton, and the guests in the mutton soup restaurant are endless. Either a family visit, or an appointment with three or five friends, all waiting to drink a bowl of steaming, fragrant and nourishing mutton soup.
mutton itself is a very good tonic ingredient, even surpassing pork and beef, and then stewed into mutton soup, which not only greatly improves the taste, but also has more nutrition.
If I didn’t go outside to drink lamb soup, it was still a bit expensive. Our family of three ordered a bowl and added some pancakes to eat together, which cost nearly one hundred yuan. If you can make it yourself at home, the portion is bigger and it can be much cheaper.
Drinking mutton soup in winter, in fact, most people hope not to be nourishing, but to keep the whole body warm in cold weather. Another one is to enjoy the delicious taste.
But many people can't make delicious mutton soup, there will always be a smell of mutton, resulting in poor taste. Stewing mutton in winter, keep in mind "2 do 2 don't", the mutton soup is delicious and not dark, and the smell is relatively small. Let's take a look at the specific method.
【Skills of stewing lamb】
"2 don't" when stewing lamb
1, don't put cooking wine
Speaking of cooking wine, it is often used in life, and it can be put on stewing meat, which can play a good role. Fishy effect. But when stewing lamb soup, you can’t put it. Maybe some friends who have tried it, don’t it taste very bad?
Putting cooking wine in the mutton will not only not have the effect of removing the smell, but will destroy the umami taste of the mutton, resulting in a strange taste of the mutton soup.
Therefore, when stewing lamb, keep this in mind and don't put cooking wine.
2, do not overfeed
"Pigs do not pepper and sheep do not expect", no matter how lamb is cooked, do not overfeed. Many people think that when stewing the soup, put more seasonings, especially for the more fishy food such as lamb, you should put more spices to cover it.
is not necessarily true. The aniseed is very rich in flavor. You can put it in stewed pork and ribs, but lamb must not be.
When stewing lamb, "2 must":
1, soak lamb in advance
Before stewing lamb, blanching is definitely inevitable, which can reduce a lot of mutton smell, which everyone knows. But there is one more thing that must be done, that is, soak the lamb in advance.
Put the lamb in clean water for half an hour to soak the blood in the lamb. After the blood is soaked out, the fishy and stinky smell will naturally become smaller.
2. To put green onion ginger and peppercorn
lamb can not be enlarged, but there are 3 flavors that must be put, that is, green onion ginger and pepper, other things are not necessary. These three things
can not only remove fishy, but also play a role in enhancing flavor, which will make lamb taste better.
