It's getting cold, so eating some lamb stew and drinking some mutton soup is really a pleasant thing to do. For lamb, "shaqing grass soft lamb fat, jade and wine are also suitable." "It's the best compliment for its taste.
But the problem is that the lamb often eaten outside is extremely fresh and delicious, but what you make at home is not good. Often the lamb has a great taste, not fresh, and the meat quality is still very woody.
It is actually very simple to solve this problem, because there is actually a trick to solve the problems of lamb smell and meat hair, and the key is in the seasoning. Many people often put all kinds of spices in a mess, and hate that they can't throw everything that can be deodorized or freshened into the pot.
But in fact, this is not right, because there are many spices that can be used to freshen the meat, but they are not suitable for lamb stew. For these spices, we should use them selectively. In this regard, Lao Yu summed up the "3 put 3 do not put" slip of the mouth, today to share with you.
<h1 class="pgc-h-arrow-right" data-track="59" >3 put:</h1>
Put a slice of ginger.
Gingerol, gingerol, and gingerone are the three main components in ginger. And gingerol is actually gingerol, it can play a role in removing fishiness and de-fating, and other substances can play a role in freshness.
Therefore, when stewing lamb, adding ginger can not only play a role in removing the taste, but also improve freshness. And ginger and lamb are warm foods, which are very suitable for late autumn and winter.
Even before the lamb is put down, slice ginger can be cut into water and soaked in water for a while with the lamb. This can not only soak out part of the blood in the lamb, but also play a partial role in removing it.
Two put white radish.
Many people know that when stewing meat, you can put some hawthorn into it, which can make the meat stew fast and stew badly. In fact, when stewing lamb, we can also operate in this way, but there is only a better choice, that is, to put white radish.
Because adding white radish can not only make the lamb stew faster, softer and more flavorful, but also increase the deliciousness of the lamb and soup.
In this regard, there is an old saying for everyone, we can choose different ingredients according to the different types of stewed meat: "lamb radish, beef tea, ribs and hawthorn on fire." ”
Three put Bai Zhi.
Bai Zhi is the soul of lamb stew and in my opinion is the most suitable seasoning for lamb. Putting a little on the lamb stew can help remove the smell of the lamb, make the stewed soup and meat very fragrant, and increase our appetite. More importantly, it does not clash with other spices and preserves the flavor of the lamb itself.
In addition to lamb stew, such as haggis soup, mutton soup, etc. can be used. Or beef stew, beef soup, beef offal soup, you can also put in baizhi to taste fresh.
<h1 class="pgc-h-arrow-right" data-track="88" >3:</h1>
Don't put the octagon.
The last thing you can put when stewing lamb is star anise! Perhaps many people will have doubts about this, after all, when stewing pork and beef, we will properly put in an octagon, and the taste is not bad, how to go to the lamb stew is not good?
Because if you put star anise when stewing lamb, it will make the lamb and soup have a very sweet feeling, not only does not have the delicious taste of lamb, but it is also very difficult to eat. At the same time, it darkens the color of the lamb and soup. This is probably the principle of the old saying "pigs do not pepper, sheep do not horns, cattle do not leeks".
However, it is said that this practice is also divided into regions, and the southern region seems to like to add star anise when stewing lamb. But the old man was a northerner, and he knew that in the north it was definitely not added.
Because the sheep in the northern region are basically grassland sheep, the smell is lighter, or there is none. Therefore, when northerners like to stew lamb, they do not add spices with obvious flavors like star anise. That's how
Therefore, if any southern friends see this article, they can leave a message to tell Lao Yu, do you add star anise to the lamb stew there?
Two do not put cooking wine.
Cooking wine is a kind of wine made by adding yellow wine and yellow carving wine, although it is specially used for cooking, it has a relatively strong aroma. Therefore, many meat foods will use cooking wine to remove fish in the process of cooking.
But for lamb, cooking wine cannot be used. Because when stewing lamb, if you put cooking wine, the ingredients in the cooking wine will easily react with the lamb, so that the taste of the lamb will also change. Lamb will become slightly sour, no longer delicious, and difficult to eat.
Moreover, cooking wine is colored, and adding it when stewing lamb will darken the color of the stewed lamb, or even blacken.
Therefore, when stewing lamb, you cannot use cooking wine.
Three do not put thirteen incense.
Thirteen spices is a spice that many people are accustomed to using when stewing meat. Therefore, many people are also accustomed to adding a little thirteen spices when stewing lamb. But in reality, this does not make sense.
Thirteen spices are a kind of spice that is unified and combined into a variety of spices. It contains peppercorns, peppercorns, cinnamon, grass fruits, and many other spices. The fragrance is strong and very pronounced. And there are some spices in it that are not suitable for lamb stew.
Therefore, when stewing lamb, you can't put thirteen spices.
Friends, the weather is getting colder, you may wish to follow the sharing of the old Yu, go home and stew a pot of lamb to try. If you know anything else to look out for when stewing lamb, be sure to leave a message to tell the old Man!