Hello everyone, I am Da Lei, winter has not felt too cold, the Spring Festival is coming soon, open the calendar to take a look, there are still 61 days away from the Year of the Tiger, the days are really fast, where has this time gone?
New Year's Day we always have to eat something good, big fish and big meat that is indispensable, dumplings, steamed vegetables that are indispensable, there are "steamed lamb, steamed bear paws, steamed deer tail, roasted duck, roast chicken, roast goose, brine pig, brine duck, sauce chicken, bacon" and so on, finally, a variety of small snacks that are also indispensable.
In fact, it is more suitable for eating some stews when it is cold, imagine that there is white snow outside the house, in the big pot inside the house, grunting and stewing lamb, the aroma drifts out along the window, can't cover it, the courtyard is full of aroma, it is really a drooling.
In the winter, we have to eat more lamb, which can not only increase human body heat, resist the cold, but also enhance immunity, and the nutritional value of lamb is particularly high.
Speaking of stewed lamb, the way to eat in Xinjiang is the simplest and most affordable, without putting too many spices, fresh lamb is quickly cut into sections, directly cool underwater pot, stewed lamb is fresh and tender, and it is not smelly to eat.
Now many people stew lamb at home, they like to put a lot of large ingredients, trying to cover up the fishy taste of lamb, in fact, it is not right to do that, we stew lamb to learn to do subtraction, the less seasoning, the fresher the taste.
In fact, the lamb stew is very simple to say, then if the details inside are not handled well, stew out or not into the taste is not delicious, today I will share with you a small skill of stew lamb delicious and unsatisfied, let's take a look at it.
1. Stew lamb should be cooled under water
Processed lamb, be sure to cool the underwater pot, open a low heat and simmer slowly, with the increase in the temperature of the pot, there will be some blood foam in the pot, at this time, we have to use a spoon to skim out in time, while stewing while skimming away the blood foam.
In this way, the fishy smell inside the lamb can be better removed, boiled for three to five minutes, and then fished out with warm water and cleaned, and then added to the pot under the water again, so that the stewed soup will be fresher.
If we want to drink clear soup, we must use a small fire to stew, if you want to drink a thicker soup, then you have to stew on a high fire, before the sheep soup turns white, it is best not to add water to it, if you add water in the middle, the umami taste of the sheep soup will be greatly reduced, so when stewing, it is best to add enough water at one time.
Of course, you can also put some cut white radish or carrots according to your preference.
So when stewing lamb, do you want to enlarge the ingredients, if you are drinking clear soup, you only need to put one or two pieces of white root and ginger slices, green onion segments, other such as cinnamon, fragrant leaves, peppercorns, nutmeg, cumin, etc., there is no need to put it again.
When the lamb is about to be simmered, season with a pinch of white pepper and salt, simmer for another 10 minutes and serve.
2. How to boil lamb soup to taste good?
A good bowl of lamb soup, both fresh and thick, of course, it is inseparable from the sheep bone, we can put the sheep bone in the water in advance, add 10 peppercorns, soak for two to three hours.
This can better remove the blood and water inside, you can change the water several times in the middle, until the water becomes clear, and then stew the lamb bones and lamb together.
Add two pieces of white root on it, white root can not only increase the aroma of lamb, but also better remove the fishy smell inside, other spices do not need to be put anymore.
Of course, a little white vinegar can be added appropriately, which can make the calcium in the sheep bone better released, and add a few pieces of ginger, which can better remove fishy.
Stewed lamb soup should not be enlarged material, as the saying goes: pigs are not peppers, sheep are not expected, there is still a certain reason.
Today's food knowledge is shared here, how to stew lamb at home have you learned? Remember not to enlarge the material, only put ginger, green onion and white root these three can be, put more is not good, like friends have time to try it at home.
If you have different views and suggestions, please leave a message in the comment area, thank you for reading, we will see you in the next issue.