After the snow festival, the weather will become colder and colder, the amount of rain and snow will become larger and larger, in some areas, there will even be heavy snow weather, the heating project has started, the outside of the house is minus zero, the house is twenty-three degrees, only wear autumn clothes and autumn pants, it is too happy, every winter, I will open the health mode, in addition to diligent exercise, should also be adjusted in the diet, stew a pot of hot mutton soup, even meat with soup, delicious taste, soft rotten sweet, endless aftertaste, the family eat more relish.
Mutton since ancient times, is the ideal food therapy products, both can resist the wind and cold, but also nourish the body, especially after childbirth, waist and knees are sore, yellow muscles, qi and blood loss of the crowd, the most suitable for winter consumption, welcomed by people, friends who have eaten lamb know that lamb itself has a fishy smell, so it is snubbed by a small number of people, in fact, as long as it is handled properly, lamb can completely remove the smell, but also maintain the flavor of lamb.
Many people in the stew of lamb, that lamb stew into medicinal meat, obviously is a nourishing and delicious broth, stunned is full of a variety of spices, not too tasty at all, nutrition will be greatly reduced, today to share a stewed lamb soup skills, the less seasoning the better, keep in mind the "2 put 3 do not put", meat flavor is strong, no fishy taste.
Ingredients: Lamb, shallots and ginger, goji berries, coriander
Seasoning: Salt, pepper
1, prepare 3 pounds of fresh lamb chops, let the merchant chop into small pieces, prepare a basin of water, put the lamb in, soak for two hours, rinse off the surface of the impurities blood water.
2, boiling water, the focus is on, the lamb cold water under the pot, can not hot water under the pot, cold water to help discharge more blood stains, while adding a spoonful of cooking wine, a piece of ginger, the right amount of spring onion, play a de-fishy effect, very effective, water boiling for 3-5 minutes, skim off the foam, rinse clean.
3, rinse the pot clean, put in the lamb, to add boiling water, the water level must not be over the lamb, put in the onion, ginger shredded, cooking wine, only need these three things, boil on high heat to reduce the heat, stew for an hour and a half, before leaving the pot ten minutes in advance, add the appropriate amount of goji berries.
4, after turning off the heat, first fish out the lamb, and then scoop in the lamb soup, sprinkle in the right amount of coriander to freshen, garnish it, according to personal taste, add salt and pepper, taste while pouring, with a burnt cake, very enjoyable.
5, in accordance with this way of stewing mutton soup, the original taste, retained the greatest nutrition of the lamb, belongs to the stew series, eat meat in large bites, drink soup in large mouths, the soup is really delicious, there is no bit of fishy taste, tonic and beneficial, appetizing fitness.
1, the lamb itself with a fishy smell, this is a normal situation, can be with onion ginger, cooking wine, orange peel, hawthorn, white radish to cope, especially radish blocks can play a fishy and fragrant effect.
2, after the high heat is boiled, change to a low heat and simmer for an hour and a half, for a long time, in order to stew out the essence of the flesh.
3, why not recommend that you put star anise, fragrant leaves, cinnamon, pepper and other spices, because such spices have a large flavor and will cover the umami taste of lamb broth.
Stewed lamb soup, the most taboo to put too much material, a good pot of fresh soup, stunned is stewed into a medicinal soup.
Sliced ginger, pepper
Do not put star anise, do not put peppercorns, do not put soy sauce
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