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Winter is the time to eat lamb to nourish the body, lamb is delicious, but it is not easy to do not fishy, many people stew out of the mutton color black, fishy smell is still very heavy, it is difficult to bite, in fact, in addition to the way to do not do much, there is a reason is to put spices, today with you to share with you the correct way to stew lamb soup, as long as you remember to put four put three do not put, to ensure that the stewed lamb soup is milky white, the soup fresh meat tender, refreshing and delicious. Let's take a look!
Today my brother bought 8 pounds of goat with a middle row on the front leg, and has already let the vendor chop it up in advance and first pour the lamb into a clean basin. Try to use a larger basin to load it, so that the next operation is good.
Then add water to the lamb, and then put aside, the lamb is first soaked for an hour, so that the lamb soaked out of the blood water of the internal meat, which is a necessary step to remove the fishy smell in the lamb, because most of the fishy smell comes from the blood of the lamb, and a large part can be removed by soaking in water for a long time.
If there is time, you can change the water in the middle, so that the effect of removing the fishy smell is better, after an hour, the blood water inside the lamb has been soaked out, and the flesh color is whiter than just now, then we clean it with water.
Rinse and drain, then pour into a pot of cold water, add sliced green onion and ginger and bring to a boil over high heat. When the lamb is blanched, it must use cool water, because the temperature of the cold water blanched water is slow, the meat quality will not change immediately, and the process of cold water heating can be a good drain of blood and fishy taste, so the lamb after the cold water blanch is naturally more fragrant, the meat is softer and tenderer, and the taste is not woody.
If you use hot water to put the pot, it will cause the meat quality of the lamb to shrink rapidly and cannot be scalded, resulting in the blood water of the lamb directly blanching and remaining in the lamb, so that the lamb will be tight and dry, and the taste will be unpalatable.
After boiling over high heat, use a spoon to skim off the surface of the blood foam, this layer of blood is the lamb blood water preheated to form, especially fishy, so we first skim it clean, so that the lamb will not be stained with blood foam when it comes out of the pot.
After skimming, use a colander to remove it and put it in the basin, add hot water of about 60 degrees, and wash the blood foam on the surface of the lamb.
Here you must remember to wash it with warm hot water, because the lamb is still hot when it comes out of the pot, and if it is cleaned with cold water, the lamb will shrink violently, so that the meat will be tight and the taste will be woody. And it is easier to wash away the blood foam and impurities on the surface of the lamb with hot water.
After washing, drain with a colander and put it in a casserole, where I take half of the lamb soup.
The other half of the lamb is also fished out and placed on the plate for later use. I used this bag to make angelica lamb stew. Don't eat it today, so put it in a pot and then seal it with plastic wrap and freeze it in the refrigerator.
Let's talk about the spices of lamb stew, the most basic four seasonings are ginger, green onion, dried hawthorn, white root, hawthorn and white root control in 1 piece is enough, do not put more. Ginger and scallions are common condiments in the kitchen and are suitable for any kind of meat cooked.
Hawthorn taste sour, when stewing lamb put a small piece into it, it can synthesize the fishy smell of lamb, while removing the grease of lamb, not only that, hawthorn can also make lamb quickly stewed, so that we can save time stewing.
Bai Zhi is one of the raw materials of thirteen spices, is an important member of the spice family, the taste is slightly bitter, can effectively remove the fishy in the lamb. So we can only add these four seasonings to the lamb stew.
Let's talk about the three sticks of stewed lamb soup, that is, do not add the star anise, cinnamon, and fragrant leaves in the ingredients, these three spices have a particularly heavy taste, and the soup will not taste good after adding, and the color of the soup will be black, and the taste will be strange when drunk. Remember that if you want the lamb stew to be white and delicious, you must not add these three spices.
Next, we add four slices of ginger, three slices of scallions, one slice of hawthorn, and one slice of baizhi to the lamb, and then add the right amount of boiling water, and the ratio of water to lamb is preferably 4:1.
Home lamb stew is first and foremost a casserole, because the advantage of the casserole is that the heat conduction is slow and long-lasting, and the heat is evenly heated, which is more conducive to the whitening of the mutton broth.
Then turn the heat to boil the soup, and then turn to medium heat to cook for forty minutes, here you need to remind everyone not to add a lid during the cooking time, so that the smell of the lamb will be fully exerted.
Forty minutes of time the lamb will precipitate grease, this layer of grease in the violent boiling is hit into small particles, and then wrapped in free proteins to form a suspension, this layer of suspension is white, this is the process of stew lamb broth will turn white.
While the lamb soup is simmering, we prepare two small sections of sugarcane and horseshoe, cut the sugarcane into small strips, and then peel and wash the horseshoe for later.
Sugar cane and horseshoe are very refreshing, sweet and juicy ingredients that relieve the greasiness of lamb. This season is the time when these two fruits are on the market in large quantities, and everyone can buy them to taste them. But if you don't need sugar cane and horseshoe, you can also use white radish instead.
After forty minutes, we can see that the soup has been boiled white, at which point we add sugar cane and horseshoe, then cover the lid, reduce the heat and continue to cook for forty minutes.
After forty minutes, we opened the lid and looked at it, wow! Smell particularly fragrant, then add the right amount of salt to taste, stir well with a spoon to turn off the heat, so that our lamb broth is ready.
The lamb stew is very soft and rotten, the soup has become milky white, pour it out of a large bowl, fish out the ginger and green onions, if there is coriander or shallots at home, you can sprinkle some in titian garnish.
So that we can eat, so that the stewed lamb is particularly soft and tender, the entrance is soft, especially delicious, a bite of lamb a mouthful of horseshoe, very greasy, and then drink a mouthful of milky white sheep soup, special sweet. Those who like to drink mutton soup may wish to try it.
Hello everyone! I am a food blogger sauce sauce, a love of food like to share after the 90s bao mom, like in the kitchen to pound a variety of food, in the future I will share some gourmet methods, cooking skills, and a variety of ingredient selection skills to everyone, I hope you more support, and finally thank you for reading, welcome to forward, collect, like, pay attention.