When stewing lamb, keep in mind the "3 put 2 do not put", the lamb is soft and rotten, the more you eat, the more you are relieved. Hello, hello everyone, I am Chef Jiang Yizhou, today is the time to share the food with you, are you ready?
In recent days, the temperature in our north has really gradually dropped. Can you still wear short sleeves to go out last month? When you go out this morning, you have to wrap a thin down jacket, and in the cold autumn and winter, the most suitable food is some warm ingredients. In autumn and winter, the most popular meat is lamb. Compared with pork, lamb has higher nutritional value and protein. Many foodie friends like me, like to buy lamb every three or five times to eat it.
Especially in the morning, drink a bowl of warm and thick white lamb soup, and you don't have to be afraid of the cold all day. Whether it is lamb stew or mutton soup, as long as the fishy smell inside the lamb is removed, you don't have to worry about making a bad lamb soup! How to make the stewed lamb soft and smellless? Friends who like lamb stew at home, hurry up and follow me to learn it!
If the lamb wants to be delicious, the key step is to keep in mind the "3 put 2 do not put" skills, well, not much to say, then directly share the dry goods with you.
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1. Hawthorn
Whether it's lamb stewed in a restaurant or lamb stewed at home, the only spice that can't be lacked is hawthorn. When stewing lamb, put 3 pieces of hawthorn into it, and the hawthorn contains special hawthorn acid, which can fully react with the protein in the lamb, so that it can speed up the soft rotten speed of the lamb. So when we stew lamb at home, don't forget to throw 2 hawthorn slices into it.
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As the chef friends know, the second spice we put in the lamb stew at home is Sannai. Sannai belongs to a kind of Traditional Chinese medicine flavoring agent, its main role is to achieve the effect of defishing and degreasing. Usually, when stewing lamb in a restaurant, 3 grams of Sannai will be added! It looks like ginger, but the effect is much more useful than ginger. Inside the 1,000 grams of lamb, add 3 grams of Sannai. The amount of lamb does not need to be too much, otherwise it will mask the umami taste of the lamb.
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When stewing lamb, the third seasoning that needs to be added is grass fruit. Grass fruits are also fishy for lamb, and high-quality grass fruits are oval in shape. When we use the spice of grass and fruit, we must remember to put it on the board and crush it. In this way, its fragrance can be thoroughly stimulated. The grass fruit is eaten with Sannai, so the stewed lamb broth is absolutely delicious.
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1. Can not put star anise
Many friends have heard, "pigs are not peppers, sheep are not expected, cattle are not leeks", this kitchen use skills! When it comes to lamb stew, the most important seasoning is star anise. Lamb broth stewed with star anise will make it black in color and greatly mask the umami taste of lamb. So when we stew lamb at home, we must not add star anise as a seasoning.
2. Do not put cooking wine
Although cooking wine is fishy for meat dishes, we must remember not to put cooking wine when we stew lamb soup at home. The reaction of cooking wine and lamb will make the stewed lamb or mutton broth sour. So let's not put cooking wine in the lamb stew at home!
Well, that's all there is to the detailed sharing of lamb stew. Do you have any other different views on this? Welcome to share it with us in the comments section. Like this article remember to collect and forward Oh. We'll see you next time.