Introduction: Stewed lamb soup, remember "three put two do not put", lamb soft rotten lamb soup is not fat, too delicious
The weather is getting colder, make the hands are also cold and cold, uncomfortable, this time can eat some lamb and drink some mutton soup is the best, make sure to eat after eating the body is comfortable, autumn and winter is a good time to stew lamb soup, if you have not eaten, then hurry up to prepare ingredients to make it. I believe that many people like to buy sheep soup outside, eat once to think about the next time, always eat not enough, but the outside of the sheep soup is too expensive is not cost-effective, it is their turn to do it and do not do well, either the taste is very poor, or the taste is not right, how should this be good?
When it comes to stewed lamb soup, at first I was also confused, I thought it was necessary to put a bunch of spices to make a very delicious sheep soup, and then after going to a relative's sheep soup restaurant, my relative told me: "In fact, stewed lamb soup is not so complicated, not the more seasonings the better, more put or misplaced will be counterproductive, but the simpler the better." ”
Stewed lamb soup is exquisite, remember "three put two do not put", lamb soft rotten lamb soup is not fat, fresh flavor is good, too delicious. To share with you 3 put 2 do not put, firmly grasp the quasi can do a good job, in the future to stew lamb soup will not fail.
Let's take a look at three and two.
First look at the three puts
1, remember that the lamb should be soaked in water.
When many people stew lamb, they always boil water at the first time, thinking that it is good to skim off the blood foam, in fact, it is not entirely right to do so, because only blanching water can not completely remove the blood water, and after a long time of stewing, the fishy smell will slowly seep into the soup, making the lamb soup become very unpleasant.
So soak the lamb before it is cooked. When soaking, use cold water, but after all the ingredients, the blood water will slowly seep into the water, and the water will be changed many times when soaking, so that the soaking effect is better.
After soaking, wash it several times, pour the lamb into the pot with cold water and blanch it, blanch the water and then rinse it with warm water to avoid blood foam attached to the surface of the lamb, rinse it and then stew it, the soup will be cleaner without those dirty things, and there will be no smell.
2, remember to put the salt last.
Usually there are people around to cook, always like to add salt immediately after the ingredients into the pot, afraid of salt plus late ingredients tasteless, if you think so wrong, when stewing lamb salt must not be put too early, otherwise too early to put salt, will lead to lamb tight, made of lamb is not soft and rotten delicious, and the mutton soup will not emit a smell and become very difficult to drink, so salt can not be put too early.
Generally, lamb stew soup, is to put salt after the lamb has been stewed, at this time add salt is not afraid of lamb tight, after seasoning the soup is very fragrant.
3, remember to stew lamb soup to put ginger, white root, white radish, white pepper.
Stewed lamb soup, some people think that the more seasonings are put the better, so they put star anise, fragrant leaves and many other spices, the result is that the taste of the soup is very poor, the color is not good, and it does not play a role in adding flavor.
Want lamb soup delicious, in fact, put ginger, white root these two ingredients into the stew, they can add flavor to the lamb soup to the fat, but also add white radish to increase the fresh flavor, and after adding white radish lamb is more soft and delicious, so white radish is not only a side dish, it plays a really good role, seasoning words with salt white pepper powder can be, like to eat spicy can also put pepper oil, out of the pot can put coriander green onion flowers.
These ingredients are enough to make the mutton soup very fragrant, and don't mess around with your own in the future.
Let's take a look at 2 more
1. Do not put cooking wine
Every time you encounter meat, some friends want to use cooking wine, think that lamb is no exception, but generally stew this original soup can not put cooking wine, if you put it will destroy the fresh flavor. Stewed lamb soup is also the same can not put cooking wine, otherwise the taste of sheep soup is not good, and the color is not good.
2, do not put star anise
Sheep unexpectedly this sentence many people know, said is that when stewing lamb soup can not put star anise, if you put star anise will affect the taste of the soup, its taste is too strong, will cover the fresh flavor, and after putting the star anise, the color of the soup will be black, so you can not put star anise.
You understand about three puts and two don't put them, right? In the future, you can follow the correct method, so that it is more delicious, and you don't have to buy it outside if you want to eat it. My sharing is here, like me, please pay attention to me.