After the light snow, the weather is now getting colder. Many friends at this time have begun to buy some lamb back to stew soup, stew a pot of mutton soup, both can be used to make a hot pot soup base, can also be drunk directly, the taste is very good, and in the cold winter drink bowl of mutton soup, the body will also become warmer. However, when many people stew lamb soup, they are accustomed to adding a lot of large ingredients to the soup, in order to give the lamb a fishy taste.
In fact, if you want to effectively remove the smell and fishy taste of lamb, you do not need to add a lot of large ingredients, if you use too many ingredients, then it will be counterproductive. After the original fragrant lamb was added to other ingredients, the smell became stranger and more difficult to drink. So what ingredients need to be added when stewing lamb to effectively remove the smell of lamb? In fact, you only need to add one of the common ingredients in the home in a key step, which can play an effective de-fishing effect.
This key step is to blanch the lamb, many friends in the lamb blanching water are accustomed to adding green onions, ginger and cooking wine to the water, the purpose of adding these ingredients is to give lamb, in the process of boiling water, the garlic flavor in the lamb is removed.
In fact, at this time, we can also add a variety of ingredients, that is, angelica. Usually angelica we use more when stewing chicken, but if we add a small amount of angelica when blanching the lamb, we can play a role in adding flavor to the lamb and removing the odor of the lamb. The amount of angelica does not need a lot, only a small piece can be, in the process of lamb blanching water, the aroma of angelica will be integrated into the lamb, and then the lamb will continue to stew when it will emit the aroma of angelica, drinking is very fragrant.
After we blanch the lamb with angelica, we do not need to wash it with water, and the lamb can be directly re-boiled and continue to simmer. When the lamb continues to stew for the second time, it is best to boil it in an underwater pot, so that the aroma in the lamb can be stimulated again, and the smell in the lamb will not be locked in the meat.
At this time, the garlic flavor of the lamb is relatively small, you can add some common ingredients in this way, but the star anise leaves and other large ingredients are not recommended for everyone to put, in that case, the lamb stewed in the flavor of the lamb will not be sweet, but there will be other odors.
Winter climate is relatively cold, with radish with lamb stew bowl soup, cold to drink for friends with cold hands and feet is very friendly to learn this lamb stew skills, you can use the next time in the lamb stew. It is very convenient and easy to use, and it can remove the garlic flavor from the lamb very cleanly, and the lamb will also have a fresh fragrance.
Friends who learn to try it at home!