When stewing lamb broth, remember not to stew directly, the trick tells you that the mutton soup is fragrant and tasteless
The weather is getting colder, and this season we always like to drink a bowl of hot soup to warm our stomachs. After entering the winter, the most popular on the table is mutton soup, mutton spleen and stomach, meat is relatively tender, protein and vitamin content are very high, eating is also easy to digest and absorb. In winter, the most eaten on my table is lamb, pork and beef are rarely eaten, and eating more lamb in winter can also achieve the effect of driving away the cold, especially friends with relatively weak physique can eat more lamb and keep warm.
Although the lamb is delicious, if it is not done well, it will have a fishy smell, and many friends are not used to this taste. In fact, the stewed lamb soup is still relatively simple and convenient, as long as the ingredients are selected and the correct cooking method is mastered, the fishy taste of the lamb can be reduced. Many friends stew lamb soup, in order to remove the smell of the lamb always like to add some large ingredients, always think that the use of spices can remove the smell of lamb, this method is wrong, in fact, the addition of spices to make lamb soup is not advisable, so it completely loses the umami taste of the lamb itself.
How exactly should lamb broth be stewed? The first two years with the cousin who opened the hotel to learn some experience and secret recipes, when stewing mutton soup, we must remember not to stew directly, so that the stewed mutton soup is thick and fragrant, not greasy, today the method of stewing lamb soup is shared, hoping to help everyone.
【Lamb stew】
First of all, let's talk about the selection of ingredients, it is best to choose high-quality goats that are more than two years old, because the fat cholesterol content of old sheep is very low, the protein content is high, and the meat quality of lamb is more delicious and more resistant to cooking. The longer it is cooked, the better the soup tastes, and the meat quality of the lamb will be more compact, so be sure to choose goats for lamb stew.
Prepare a few pounds of sheep bones, and let the boss help cut them into small pieces when buying them, so that the blood in the bones can be removed, and the bones can be cut out of the soup faster. When we buy sheep bones, we try to buy as many leg bones and spine bones as possible, which will make it easier to produce soup. Lamb stew is not enough only for lamb bones and mutton, and you have to prepare some mutton fat, which is indispensable.
When we stew lamb soup, the proportion should also be controlled, 5 pounds of lamb bone plus half a pound of mutton oil, 25 pounds of water, the amount of lamb is generally the same as the weight of the lamb bone, from this ratio of the stewed lamb soup must prepare a large stew pot, stewed lamb soup sheep oil is indeed not less, the lack of sheep fat is difficult to stew out of the milk white mutton soup, added lamb fat stewed soup will be more mellow and thick.
Lamb and bones first rinse with water seven or eight times, the surface of the blood water completely rinsed clean, and then more contact with cold water and then soak in the pool for more than 3 hours, when the weather is cold can be soaked for more than 5 hours better, soaking during the period of water as far as possible every few hours to change the water, so as to soak more blood water, and then boil the soup when the impurities will be much less Oh!
After soaking the lamb bone will be somewhat white, soaked again after washing directly into a large pot, add tap water, boil the process of cooking the floating foam on the top to remove it, cook for about 10 minutes to fish out the bone meat with warm hot water to clean the impurities on the top, and then put the sheep bone into the pot, directly add water into it, generally I like to use pure water, one-time water to add enough, boil on high heat, other spices do not have to be put.
The temperature in the pot slowly rises, and slowly there will be a small amount of blood foam floating up, at this time, you only need to beat the blood foam on it, and the soup that is boiled out after the blood foam is skimmed clean will be milky white, and the smell will be gone.
The color of the soup that is not clean to remove the blood foam will be dark, and there will be a fishy smell, when removing the blood foam, we must also remove the impurities floating on it, and slowly the impurities are reduced, and the soup becomes clear. When we see the white foam floating up, it means that the blood foam is completely salvaged clean, this time add mutton fat and lamb, boil the stewed lamb soup on high heat There is also a point that can not cover the lid, add water in the middle of the way can only add boiling water, cook for about 2 to 3 hours.
After cooking, the lamb is fished out and cooled, sliced and set aside, and the stewed lamb bones can be taken out and eaten directly.
Finally, take a pot and put the lamb bone broth, boil it and add the cut lamb, then adjust the flavor, add salt, white pepper, stir well and then put it in the bowl. Finally, add coriander and green onions, a steaming, fragrant lamb broth, and paired with cakes is a perfect match, lamb soup is delicious, nutritious and satisfying!
The simplest secret of lamb broth stew is that there is no need to put any spices, just need to be stewed over high heat, and the lamb soup is delicious and delicious, without any fishy taste. Well, today's lamb soup method will be shared with you here, do you like to drink lamb soup? Welcome to leave a message in the comment area to share your approach, if you feel that this article is helpful to you, welcome to forward and like it, thank you for your support!