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If asked, what is the first meat in winter? Many people will choose "lamb", lamb is delicious, nutritious, and contains high-quality protein that is easily digested and absorbed by the human body. From the perspective of health maintenance, lamb tastes sweet and warm, which has an important tonic effect on the human body, especially in the cold winter, a large bowl of lamb soup under the belly, the whole body and body instantly feel warm a lot. Therefore, in the cold winter, many people will choose to give their families stewed lamb soup at home to drink, not only the soup is crispy, but also the real material, and there is no need to worry about the "fake lamb" mixed in the outer mutton soup. However, people stew sheep soup at home, encounter a lot of problems, stewed lamb soup is not fresh and fragrant, not to mention, there is a particularly dignified fishy smell, lamb also send firewood. Stew lamb at home, remember "4 plus 3 do not add", make the wrong soup is not fresh meat hair firewood, lamb soup is heavy:
In order to stew the lamb soup is delicious, green onion and ginger are important ingredients that must be added, which play a role in removing fishiness and improving fresh flavor. Not only lamb stew, but also seafood and fish dishes, green onions and ginger have important de-fishing benefits. Green onions are generally cut directly into large pieces, ginger cut into large slices, and stewed with lamb in the pot, in order to integrate the fresh flavor of green onions and ginger into the mutton soup. In addition to the scallions when stewing lamb, before the lamb soup is served, there are many places where raw green onions are habitually sprinkled and drizzled with hot lamb soup to stimulate the aroma of green onions again.
In addition to mutton, other meat, fish, seafood ingredients to fishy use to fishy the important seasoning is cooking wine, but when stewing lamb with cooking wine has many disadvantages, to fishy is simply to use spices, onions and ginger to go fishy to fresh, pepper has become an important spice for lamb to go fishy. If you want to stew the lamb without being fishy, add a small amount of peppercorns and put the lamb together with the lamb when stewing the lamb. Peppercorns are recommended to be wrapped in gauze or seamless cloth bags to facilitate the final removal of the slag at once.
If you talk about the seasoning that matches the most with the mutton soup, it is pepper, which mainly has 3 important roles: 1. Remove the fishy. Generally, lamb stew, after beating the secondary generation of foam, it is necessary to add a small amount of pepper, too early to adjust it is easy to be beaten together with the foam. The first time pepper is added, the main role is to work together with green onion and ginger and peppercorns to remove the fishy smell of lamb. 2. Add freshness and flavor. After the boiled pepper, the seasoning ingredients are further stimulated, which in turn plays a role in increasing the fresh flavor of the mutton soup. 3. Adjust the taste. After the mutton soup is served, many sheep soup restaurants will provide white pepper powder for people to season independently, and the main role of adding white pepper powder at this time is to season the sheep soup and play a role in increasing the spicy taste of the sheep soup.
Before drinking mutton soup, many people habitually adjust a small amount of cumin powder, even if a small amount is added, it can play a multiplied benefit of freshness and fishiness. Cumin powder is like the "medicine primer" in many squares, which plays the role of triggering the "umami organ" of lamb, and is also a wonderful spice to open the taste buds of diners. In addition to stewed lamb soup, kebabs, roasted whole lamb, but also inseparable from the assistance of cumin powder, in order to open the fresh flavor of lamb.
Star anise, also known as large ingredients, is the most taboo spice with mutton, and has always been circulated in the industry that "pigs do not pepper, sheep do not expect" saying. The reason why lamb is taboo with star anise is mainly due to two reasons: 1. The reason why the eight spices are called large ingredients is that the spices are too strong, and the lamb is a particularly fragrant ingredient, and the addition of star anise is easy to cover up the umami taste of the lamb. 2, after adding star anise, the stewed lamb soup is dull in color and dark in color, which is another important reason why the lamb soup is not adjusted into the star anise. Generally, star anise is mostly used in sauce-colored soup, which is not suitable for mixing into the clear soup of sheep soup.
When it comes to fishy, many people think of cooking wine for the first time; indeed, when cooking fish, meat, seafood dishes, cooking wine is indeed a good seasoning to go fishy, but in the mutton, cooking wine seems to have failed at once. Stewed lamb, remember not to transfer into the cooking wine to fishy, because the ingredients in the cooking wine can react with the lamb, not only can not go fishy to freshen, but derived a "sour rot" taste.
Lamb stew must be salted, but can not be transferred too early, many people stew out of the lamb taste is chai and astringent, the main aspect is to adjust the salt prematurely. When stewing lamb, generally when the lamb is stewed until it is eight ripe, it is simmered for at least 30 minutes on high heat, at which time the salt can be added. This node is mixed with salt, and the stewed lamb is not only delicate and crispy, not woody or astringent, but also can be thoroughly flavored and just right.
Stew lamb at home, keep in mind the "4 put 3 do not put", use the wrong soup is not fresh and heavy, lamb also send firewood. Stewing lamb at home is generally a "subtraction" law, which can be less, can be subtracted without adding, and the stewed lamb can maintain its original flavor. Friends, do you have any other things to pay attention to in lamb stew? Please actively leave a message to share with your friends!
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