The winter solstice, the great solar terms in winter, has the saying that "the winter solstice is like a year". Like the New Year, in addition to eating dumplings, on the day of the winter solstice, many older generations will also buy some chicken, duck and fish meat to "supplement", there has always been a "winter solstice supplement, spring tiger" said, there is a great wisdom of the folk in the middle. After the winter solstice into the number of nine cold days, diet to adapt to the changes in the season, cold winter to eat more high-nutrition, high-calorie food to resist the cold, increase nutrition is very necessary.
When it comes to winter tonics, the first thing that comes to mind is lamb, the old saying goes, "eat lamb in winter, warm in winter", lamb tastes sweet but not greasy, warm and not dry, delicious taste, delicate meat, rich in high-quality protein and fat, can supplement calories for the body, provide nutrition, has always been regarded as one of the best products of yang replenishment. The north often has the custom of eating mutton during the winter solstice, at this time stew a pot of mutton soup, both to resist the wind and cold, supplement calories, but also to nourish the body, is a beautiful thing to kill two birds with one stone, tomorrow's winter solstice, remember to drink mutton soup for the family, the method is shared with everyone.
<h1 class="pgc-h-arrow-right" > carrot lamb broth</h1>
Ingredients: Lamb to taste, 1 carrot, 1 piece of ginger, 1 handful of cumin, salt and chicken essence to taste.
1, lamb cut into pieces, rinse with water, soak in water for 10 minutes, rub with your hands for 2 minutes, the blood and impurities in the lamb are analyzed, reduce the taste of part of the lamb, and clean and slice the ginger.
After soaking the lamb, fish out the controlled water, add a small amount of oil to the wok, add the lamb after the oil is hot and stir-fry for about 5 minutes, fry until the lamb changes color, basically semi-cooked.
3, after frying the lamb into the casserole, add more hot water, open the lid and cook for about 20 minutes, then the soup color has become slightly white.
Tips: Be sure to add more hot water, usually do not cover the pot lid when cooking lamb, so that the "sheep smell" in the lamb can be emitted with the water vapor in the pot, so add more water when cooking the sheep soup, to avoid the situation that the sheep soup has been boiled dry and the lamb has not yet been cooked.
4: Add cumin and ginger slices, stir well, and continue to cook for 10 minutes, at this time the lamb broth is already relatively white.
Tips: Lamb and fennel is the "golden partner", whether it is when cooking mutton soup, or when making lamb stuffed dumplings, you can add cumin, not only can effectively remove the "lamb flavor" that comes with the lamb, but also make the lamb more delicious, if you have Bai Zhi at home, you can add a few pieces of Bai Zhi, lamb is also more "eat" Bai Zhi, after adding Bai Zhi will not affect the umami taste of the mutton soup.
As the saying goes, "pigs do not pepper, sheep do not expect", which means that when stewing pork, do not add peppercorns, and do not add star anise when stewing lamb, mutton soup is more delicious, and the taste of star anise is more intense, boiling lamb soup to add star anise is easy to cover the umami taste of lamb soup, and will also make the mutton soup more and more black, so it is not suitable for adding star anise when cooking lamb soup.
5: Wash the carrots, cut into hob pieces and add them to the casserole, cover the pot and simmer for about 20 minutes, the soup color of the lamb broth has become milky white.
6, add an appropriate amount of salt and pepper to the casserole to taste, stir well to get out of the pot, a pot of lamb fresh flavor, soup color milk white lamb soup is ready.
<h1 class= "pgc-h-arrow-right" > — said the old well</h1>
Lamb meat is tender, with a special sheep belly, there is no uncomfortable "fishy taste", so when stewing lamb is generally done "subtraction", as little as possible to add spices, highlight the original taste, so as not to affect the umami taste of lamb. It's another year of winter solstice, and may all the goodness and warmth come as scheduled.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.