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<h1 class= "pgc-h-arrow-right" > the second sister's experience of stewing lamb, keeping in mind the method of "1 brew 1 blanching and 4 ingredients"</h1>
Now that it's official autumn and the weather is getting colder, don't forget to stew hot and nutritious soups, when a delicious lamb stew is a good choice. A lamb stew soup is served on the table, a bowl is served to the family, and the soup is eaten with meat, which immediately opens up the appetite. When we stew lamb, we generally think that the taste of lamb is relatively fatty, and the fishy taste is also very thick, so there will be more seasonings put in, hoping that these seasonings can play a role in removing fishy flavor. But in fact, the more you put the worse the effect, here we only ask to put it right, rather than put more, if you want the color of the mutton soup to be thick and white and the meat is tender, we keep in mind the "1 bubble 1 blanch 4 ingredients" on it, let's talk about it in detail below.
<h1 class = "pgc-h-arrow-right" > keep in mind "1 bubble 1 blanch 4 ingredients", lamb broth thick white meat tender, not greasy</h1>
1 bubble:
Here we are talking about 1 bubble is that the lamb bought back can not be directly boiled or stewed, we should first soak the blood water in the lamb. This not only reduces the blood foam when boiling water, but also removes the fishy smell and smell of the lamb itself, so it is very important to make a lamb soup that is tender and not fat.
1 blanch:
The blanching mentioned here is to blanch the lamb, after the lamb blanching water can greatly reduce the fishy smell of the mutton, when boiling the water, you first need to pour out the blood water of the blanched part. The time of boiling water is not too long, about 3-5 minutes, and after the lamb changes color, the blood foam is fished out, and the remaining tender lamb can be fished out.
Ingredient 4:
When boiling lamb and stewing lamb broth, keep in mind that you can't put any kind of seasonings at will. As the saying goes, sheep don't happen, we know that lamb can't be paired with large ingredients, but we can't put other seasonings and lamb together. When blanching water, we can add shallots, ginger slices, and cooking wine to it, which can play a good fishy role.
In lamb broth stew, we can add a little ginger slices to the stew together, and the seasoning only needs a little white pepper to be enough. Other seasoning ingredients will change the color of the lamb broth itself, not to mention, and the taste of the lamb will also become worse, and the color of the lamb soup itself will not become milky white, which is particularly cloudy and unpalatable. When it comes to the pot, we can add a little salt, so that the stewed lamb soup is not only thick and white, but also the meat quality of the lamb will be very good.
<h1 class="pgc-h-arrow-right" > summary</h1>
Therefore, when we stew lamb, we don't have to complicate the seasoning of lamb stew, and simple and light ingredients can make the best delicious taste. When stewing lamb, remember that 1 of the bubbles is to soak the lamb; 1 blanch is to blanch the lamb, 4 ingredients: it is to put green onions, ginger slices, cooking wine and white pepper in it, so that the stewed lamb soup is delicious and the lamb is more delicious.
The above is the second sister wrote about the stewed lamb, keeping in mind the "1 bubble 1 blanched 4 ingredients" method, lamb soup thick white and tender article. Welcome to communicate with the second sister!