Entering the three-volt day, high temperature and humidity, many places have the custom of "eating fu sheep", a bowl of sheep soup under the belly sweating, all comfortable. Lamb and pork, chicken and other meat is different, there is no "fishy taste", only some of the unique "smell" of lamb, so there is no need for onions, ginger, garlic, cooking wine and the like to fishy, some people in the stewed lamb soup will mistakenly add a variety of spices, stewed out of the lamb soup not only lose the original umami taste, a flavor of seasoning, and the soup color is also black to affect appetite.
In fact, in the process of stewing lamb soup is usually to do "subtraction", can not do "addition", can use less materials to use less materials, Inner Mongolia and other places often eat "hand meat", in fact, is directly boiled in water lamb, the taste is extremely delicious, but also partly due to the local lamb quality is better. When we cook lamb every day, we keep in mind the "3 tips and 2 do not put", and the lamb soup made is fresh and black, and the smell of lamb is fragrant.
<h1 class="pgc-h-arrow-right" data-track="3" > [keep these 3 tips in mind when simmering lamb broth</h1>].
1, the lamb should be washed and soaked before the pot, so that the blood precipitates
Before the lamb is under the pot, it is necessary to wash it repeatedly with flowing water, rinse the surface of the blood water, if you have time, you can soak it in water for a period of time, the summer weather is hot, pay attention to changing the water frequently in the process of soaking, so that the blood water in the lamb is analyzed, so that after cleaning and soaking the lamb, and then after stewing, the smell of the mutton soup will be reduced a lot, and the taste will be more delicious, no need to put cooking wine, onions and ginger and the like.
2, lamb should be cold pot cold water pot, lamb soup is more delicious
Lamb after cleaning the cold pot cold water under the pot, after slow stewing can make the nutrients in the meat and fresh substances dissolved in the soup, so that the stewed out of the lamb soup taste will be fresher, but before stewing, the water should be added at one time, do not add water in the middle, avoid adding cold water after the temperature will suddenly decrease, resulting in the protein and fat in it rapidly solidifying, affecting the taste and nutrition of the mutton soup, if you really want to add water, you must remember to heat the water. It should also be noted that when stewing sheep soup, there is no need to cover the pot lid, which is conducive to the dissipation of the smell and can effectively reduce the taste of the sheep soup.
3, you can add white root and cumin to remove fishy freshness
In the stewed lamb soup, you can add white root or cumin, which has the effect of increasing the flavor, and the white root and cumin will not destroy the unique taste of lamb, retaining the original taste of lamb soup. However, it is worth noting that the amount of adding cumin or white root can not be too much, otherwise it will be counterproductive, there is a layer of powder on the surface of the white root, which needs to be cleaned in the lower pot to avoid discoloration and attachment to the lamb in the process of heating after entering the pot, affecting appetite.
<h1 class="pgc-h-arrow-right" data-track="25" > [Do not put these 2 ingredients when stewing lamb broth].</h1>
1. Do not put cooking wine
In the stewed lamb soup can not be added to the cooking wine, the cooking wine itself with the wine taste and sour taste, and lamb is not compatible, not only will affect the umami taste of the sheep soup, but also make the sheep soup drink will have a strange taste.
2, do not put star anise
Star anise is a spice commonly used in the production of cold dishes, stews, stews and other dishes, which has the effect of increasing fragrance and removing fishiness, and is a common spice in life, so many people will also choose to add some star anise to increase the fragrance when stewing sheep soup. In fact, this is a misunderstanding, because the unique aroma of the star anise is very "overbearing", when stewing the lamb soup, the addition of the star anise will cover the delicious taste of the lamb soup, and the star anise will be dyed, and the soup color will be more and more stewed and blacker.
——Lao Jing said——
Milky white mutton soup looks like there is appetite, some people in order to achieve this effect, will cook a fish first and then stew, called "fish and sheep fresh", although such a soup color milk white, the taste is relatively fresh, but lost the original taste of the sheep soup, in fact, the white soup of the mutton soup only needs more fat of the lamb, more stew can be, there is no need to put a fish into it.
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