The old saying goes, "A autumn rain and a cool thing, ten autumn rains wear cotton." This National Day really makes people feel what "winter" means .
The sun was shining brightly two days ago, as hot as summer. Unexpectedly, the weather changed when I woke up overnight. The north wind was mixed with drizzle, which made people so cold that they couldn't help but shrink. At this moment, it seemed like "winter" .
Cold air comes, and winter is not far away; the colder the weather, the more heat the human body needs to keep it cold, so when it is cold, you need to eat some warm food. As the saying goes, " is the mutton in winter, as good as ginseng ". Lamb is not only rich in high-quality protein, calcium, iron, vitamin B1, vitamin B2 and other nutrients, but also has tender meat. Its fat and cholesterol content is less than that of pork and beef. Therefore, mutton is often called "winter supplement".
Lamb is a nourishing and delicious food. It’s cold, nothing is more satisfying than drinking a bowl of mutton soup. Many people stew mutton soup at home but can’t stew the white and thick soup outside. is either the soup is not white or the smell is strong and the taste is . In fact, there are tricks for stewing mutton soup. Just like stewing mutton soup, the more ingredients, the better. must learn to do “subtraction” and cut “3 plus 3 without adding” . In this way, the stewed soup is fresh and tender, and there is no smell of mutton. Let’s talk about 3 ingredients.
3 without
1. Without ingredient
Usually when we cook meat, we like to put some large ingredients to press the fishy smell of the meat itself and increase the aroma of the meat. Therefore, some people stewed mutton is also accustomed to putting some star anise, cinnamon, fragrance and other spices into it. Although these spices have a good effect of increasing fragrance and removing fishy smell, they do not know that the fragrance of these spices is also very "domineering". They are often used as "jun ingredient" or "justice" in brine, and these spices can easily cause the soup to turn black.
As the saying goes, "Pigs don't have peppers, sheep don't have any expectations, and beefs don't have any leeks." Among them, "sheep don't have any expectations" means that mutton should not be enlarged. Lamb soup should pay attention to a "fresh", so you should add less magnifying ingredients to avoid destroying the umami flavor of mutton.
2. Without cooking wine
Cooking wine is one of the essential seasonings in the kitchen. Generally, cooking wine is indispensable for making big fish and meat. Cooking wine is made from rice wine as the raw material and some spices and seasonings. When cooking meat, fish, shrimp and crab, it has a good effect of removing fishy and relieving greasiness.
Although cooking wine is widely used, it is best not to add it when stewing mutton, because cooking wine is made of glutinous rice or millet soaked, steamed and fermented, with a certain fermentation flavor. In addition, some spices are added to the cooking wine, so stewing mutton in cooking wine will be counterproductive.
Ginger is an indispensable seasoning for fish and meat. It not only removes fishy smell and increases fragrance, but also enhances people's appetite. No matter what big meat dishes are used, it is indispensable. So why is it not recommended to add ginger to stewed mutton? Because ginger and mutton are both warm ingredients, if cooked at the same time, it can easily cause excessive yang energy and increase heat.
Seeing this, someone said how to remove the mutton smell if you don’t add ginger. In fact, before stewing good mutton, it will be greatly reduced. Adding a little ginger when blanching can also remove the mutton smell. When stewing, you can stop ginger.
3 plus
1. Pepper powder
pepper is a plant fruit growing on vines. It is a wooden climbing vine. It is picked and dried when the fruit is half-ripe. The fruit naturally shrinks and turns black. After grinding, it is black pepper powder. When the fruit matures and turns red, it is picked and soaked, peeled and dried. Grind it into powder and is white pepper powder. Pepper is one of the spice . It is often used to remove fishy smell and enhance aroma in meat, and also enhance appetite.
When stewing mutton soup, adding an appropriate amount of pepper can not only suppress the mutton smell, but generally add the pepper to the last, which will not affect the umami flavor of the mutton soup, but also enhance the fragrance and promote people's appetite.
2. Angelica
Angelica is one of the most common spices and is also a Chinese herbal ingredient. It has a spicy taste, warm nature, and smells a fragrant smell. It can be used as a "jun ingredient" or as a "meal ingredient" in spices. It can also be used to make soup and make tea water. After the smell and oil are combined, it can become a fat fragrance, achieving the effect of removing fishy smell and increasing fragrance.
Angelica dahurica is generally white in color. Adding Angelica dahurica when stewing mutton soup will not only not affect the color of the soup, but also increase the fragrance. However, the dosage should not be too much, otherwise the stewed soup will have a bitter Chinese medicine taste. Generally, one slice of mutton is just put on a pound of mutton.
3. White vinegar
White vinegar is a seasoning that everyone is familiar with. It is also commonly used during cooking and has a wide range of uses. It is not only used during cooking, but also in some tips for removing dirt and fishy smell in daily life.
Everyone knows that white vinegar not only has the effect of enhancing the smell, but also has a good effect of removing fishy smell. Adding white vinegar when washing pork belly and fat intestines has a very obvious effect. Drop a few drops of white vinegar when stewing mutton, which can not only effectively remove the mutton smell, but also soften the meat, making the mutton more likely to soften and rot.
Some people may say, why add white vinegar, aren’t you afraid that the soup will become sour? The reason for adding white vinegar does not affect the color of the soup. During the high-temperature cooking process, the sour taste of white vinegar will evaporate with the steam, thereby achieving the effect of removing fishy and relieving greasiness and not affecting the taste of the soup.
Ink and Wash Discourse
Lamb is the best-selling meat when it is cold. It not only tastes delicious, but also nourishes and keeps the cold. Stewed mutton soup is only suitable for "subtraction". High-quality mutton from places such as Ningxia Tan Sheep , Xinjiang Dawei Sheep, Ximeng Lamb, etc. You can put nothing when stewing the soup. Just add some salt and it will be very delicious. Therefore, remember to stew the mutton soup, the more ingredients, the better.
or above is what I share today. The fireworks on earth and the flavor will last forever. Follow me and share more delicious food with you every day. If you have a better way to stew mutton, please feel free to share in the comment area.
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