If lamb does not have a sheep's smell, it cannot be called a qualified lamb. And the foodie's mouth is so tricky, want to eat lamb and don't want to provoke a sheep smell.
In the braised braised recipe, add a variety of spices and sauces to neutralize the unpleasant sheep fat flavor. Shabu lamb pot, on the other hand, is made with dipping sauce. It's not wrong that lamb has a unique sheep's smell, nor is it unpalatable, but it's more popular by converting an excessively heavy smell into an aroma.
And today's lamb is not braised, not sliced lamb, so it is not to take it to shabu lamb. Instead, it challenges another way of cooking, "stewing."
There are no too many spices to help stew, so it's important to choose a good piece of lamb. Lamb with skin is suitable for stewing, warm and chilled or frozen, as long as the goods are fresh, the taste is not too strong. As for which part to choose, it depends on personal preference, the difference is in the length of the stew time, such as lamb brisket, cooking time is less than the leg of lamb.
The de-fating can also be bathed with the help of "flour", and the fine powder of the flour can be stuck in the fine seams of the lamb, so it can easily remove bad taste.
Eating radish in winter, whether it is a soup or a cold mix, is delicious, radish is also easy to absorb the "advantages" of other ingredients and "purify" the refreshing taste, so if you want to make a stewed lamb, how can it be less than its position?
When stewing, do not add salt, because adding salt too early will destroy the tenderness of the lamb, simmer slowly over low heat, when the skin is soft and tender, it is enough to throw away the soy sauce to freshen it!
Cold weather dinner, stew a pot of stewed lamb pot, first drink a mouthful of mutton soup, the soup color is clear, floating a little oil, but no greasy feeling, the aroma of lamb is strong, after the entrance, the body begins to feel warm, the color gradually rosy. Taste the lamb pieces with skin, good Q bomb, lean part is not woody, soft and tender just right. The radish on the side is not an ornament, crystal clear, good water spirit, bite down can be melted in the mouth, with the sweet smell of lamb and radish fragrance intertwined.
〔Material Purchase〕
600 grams of lamb, 1 piece of white radish, 1 spoonful of flour, green onion and ginger to taste
Seasoning: 2g cooking wine, 1 tbsp rock sugar, 1/2 tbsp light salt soy sauce
* Lamb can be bought with leg of lamb with hooves for more durable stew, and there is more gum, which is suitable for winter skin.
Lamb Fresh Inner Mongolia Lamb Chop Fresh Leg of Lamb Frozen Ximeng Sunit Half Sheep Hand Grabbed Lamb 3-6 Kg ¥169 Purchase
〔Specific Method〕
Step 1
The lamb has been cut by the shop, so grab the flour directly below, (better to operate with gloves, so as not to be sticky and uncomfortable) try to wrap each piece of lamb with flour, let it sit for 3 minutes, and rinse the flour with water.
Step 2
Boil hot water, rinse the lamb, pour off the water and dry.
Step 3
Cut the green onion into segments, crush the ginger and place in a pot. Add lamb, cooking wine and rock sugar. Add water soaked in all ingredients. Bring to a boil over high heat and simmer slowly for 40 minutes. If there is foam, remove it.
Step 4
How to cut white radish is also learned. First, the outer skin is shaved off, cut into 3 cm thick pieces, and then the edges are cut off with a planer.
* Stewed radish pieces, be sure to cut some "big utensils", especially the winter radish, in order to match the time of lamb stew. The radish blocks that have been trimmed with edges and corners will not be "broken" when simmered for a long time, and the area of flavor will be increased.
Step 5
Add the radish to the lamb pot and continue simmering for 30 minutes. Taste the degree of lamb softness, whether it is suitable for taste, and then add some soy sauce to freshen and season.
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