Introduction: From ancient times to the present, whether it is a literati or an ordinary person, in the cold winter, they like to drink a bowl of steaming lamb soup. Even in the northern region, some elderly people will drink a bowl of mutton soup for breakfast, and then with a little white wine, in the cold winter, the hands and feet are hot all day. And lamb is a very good winter nourishing ingredient, because lamb has the effect of warming the kidneys and nourishing the qi and blood, whether it is a man or a woman, a child or an old man, drinking more mutton soup in winter is particularly good for the body.
Although mutton soup is a health soup that many people love to drink, but everyone thinks that the lamb itself has a very heavy fishy taste, so when stewing soup, a large number of spices and spices will be added to suppress the fishy taste of the lamb, in fact, this practice is not right, because adding a lot of spices, not only can not play a role in increasing the fragrance and fishy, may also lead to the mutton soup is not fresh, the meat is black, resulting in lamb soup is very unpleasant. Therefore, if you want the lamb soup to be tender and flavorful, you must reasonably match the spices.
And when we stew lamb soup, the combination of spices is also exquisite, for example, I and some friends who are chefs will only use 3 kinds of spices when stewing lamb, because these 3 spices are combined together, not only can better remove the fishy smell of lamb, but also make the soup fresh meat tender and positive,
And these 3 kinds of spices are "white root, cumin, fragrant leaves", because bai zhi has a good role in removing fishiness, and cumin can be very good to suppress the fishy smell in the meat, and the fragrant leaves can significantly remove the fishy smell in the meat, and give the ingredients aroma, so the "white root, cumin, fragrant leaf" these 3 spices together to stew lamb, can effectively remove the fishy taste of mutton, and give the lamb a clear flavor, so when stewing lamb soup, "white zhi, cumin, fragrant leaves" These 3 ingredients are indispensable. Many people do not understand, no wonder the meat is not fragrant, the taste is not correct
When stewing lamb soup, it is best to choose sheep from Gansu, Xinjiang and Inner Mongolia, because the sheep in these two places, whether they are goats or sheep, are raised on the grassland and will exercise every day, making the fishy taste of these 2 kinds of sheep is less than other sheep! Next, Master Hu will share the correct method of stewing lamb soup with everyone, as long as you do it according to my method, make sure that your family loves to drink it. If you read it, there is anything you don't understand, you can comment at the bottom, I will reply to you at the first time,
【Ingredient preparation】: 1kg of lamb, 3 grams of baizhi, 4 grams of cumin, 3.5 grams of fragrant leaves, 15 grams of ginger, 20 grams of green onion, salt.
【To prepare lamb stew】
Step 1: Soak
First, soak the bought lamb in water for more than 2 hours, and then wash the lamb and set aside. Soaking the lamb in water can soak the blood inside the lamb, thereby reducing the fishy taste of the lamb.
Step 2: Blanch the water
Prepare a cold water, then put the lamb into the pot, then turn on the high heat, blanch the lamb for 10 minutes to remove the foam, and finally use running water to remove the foam on the surface of the lamb. When blanching lamb, be sure to use cold water, because cold water can slowly boil out the remaining blood water in the lamb, thereby increasing the aroma of the lamb. When the lamb is blanched, do not put cooking wine, you can put a little ginger and green onion, because the cooking wine is put into the water, can not be volatilized in time, will lead to the taste of the lamb is strange.
Step 3: Simmer over low heat
Wrap the lamb, green onions, ginger, (baizhi, cumin, fragrant leaves) in gauze, and then put them all into the pot, add the right amount of hot water to the pot, simmer the lamb for 1 hour on medium heat, then sprinkle salt and your favorite side dishes to continue simmering for 10 minutes, it is best to sprinkle with coriander, green onion, and chili oil to eat (if you like to eat thin slices of lamb, cut the stewed lamb into slices).
Everyone stews lamb soup in the future, do not let go of more spices, just put "white root, cumin, fragrant leaves" these 3 ingredients, and then stew the lamb according to my method, to ensure that you love to drink. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, health recipes to everyone, thank you for watching, if today's article is helpful to you, then click a concern, click a like, thank you for your support.