After the winter, the weather is getting colder and colder, and lamb is becoming more and more popular on the table of the people. Indeed, in this cold season, a bowl of steaming lamb soup can instantly warm up the body a lot, so every year in this season, the business of various sheep soup restaurants outside will be particularly good.
Xiaobian also especially likes to drink sheep soup, but also often patronize the outside of the sheep soup restaurant, I have to say that although the outside of the sheep soup is delicious, but twenty yuan a bowl of sheep soup, the meat inside is countless, want to drink sheep soup or stew at home the most cost-effective, more than thirty dollars to buy a pound of lamb, can be enough for a family to drink.
I believe that many friends have stewed lamb soup at home, because their own stewed lamb soup at home is not like the lamb stick bone soup in the lamb restaurant, so the soup color may not be so thick and white, and it is still smelly when drinking. In fact, at home stewed lamb soup is also to master the skills, today Xiaobian for everyone to share the specific method of the family version of mutton soup, only add two ingredients, at home can also stew the soup color white, not fishy mutton soup.
Ingredients: lamb, ginger, peppercorns, salt, white pepper, goji berries, shallots.
Procedure steps:
1, when we stew lamb soup, many friends like to directly boil water, in fact, fresh lamb does not need to blanch water, we only need to cut the lamb into appropriate size pieces, and then put into water to scratch and wash, add a spoonful of flour to scratch and wash several times, and finally rinse with flowing water.
2, add a little oil in the pot, after the oil is hot, the clean lamb is directly under the pot and stir-fry, sautéing lamb can effectively remove the fishy taste of lamb, but also make the soup color of lamb soup more intense and white.
3, the lamb sautéed until the surface is yellow, remember to add boiling water directly, add cool water will cause the taste of the lamb to be woody, after opening the pot with a spoon to skim off the surface of the foam.
4, the mutton broth into a casserole or enamel pot with a good insulation effect, the lamb soup stewed with this pot is more delicious; add two slices of ginger and a dozen dried peppercorns, and any other spices do not need to be put anymore.
Adding ginger and dried peppercorns can effectively remove the fishy smell of the lamb, but it will not cover up the umami taste of the lamb itself; but if there are too many spices, the umami taste of the lamb will be covered up.
When stewing mutton broth, keep it on medium to high heat, not use low heat, because the mutton soup soup stewed on high heat is thick and white, and the mutton soup soup stewed on low heat is dull; after opening the pot, turn to medium heat and simmer for about 30 minutes.
5: Add the radish cubes and simmer for another 15 minutes after 30 minutes.
6: Finally, add salt and white pepper to taste, sprinkle with green onions and goji berries, and the delicious lamb broth is ready.
1. Do not put cooking wine
When stewing lamb broth, remember not to put cooking wine, because in addition to rice wine, there are many spice ingredients in cooking wine, although it can be fishy, but it will also cover up the umami taste of the lamb itself.
2, do not let go of the spices
Stewed lamb soup, can not let go of more spices, put too much spices will make the soup of the mutton soup black, the taste becomes strange.
1, stewed lamb soup is best to choose fat and thin mutton, too fat or too thin lamb stewed soup is not very tasty.
2, before the lamb stew, be sure to sauté the process, so that the stewed soup will be thick and delicious.
3, when stewing lamb, the whole process should be kept on medium and high heat, many friends like to use a small fire when stewing soup, so the stewed soup is not thick and not white.