Hello everyone, I am Da Lei, the little cold festival has arrived, which means that the coldest time of the year has come. At this time, a bowl of nourishing mutton soup must be indispensable.
Lamb is also the most suitable for winter consumption and is known as a winter tonic. In the past few days, a large area has cooled down, drunk a bowl of mutton soup, moisturized the lungs to drive away the cold, nourished the spleen and stomach, and the body has warmed up.
In fact, the combination of ingredients in the stew is very important, and of course, the mutton soup is no exception. Lamb stew soup seems complicated, the method is still very simple, remember one thing: the ingredients should be less and not more.
If you're not doing well at home, it's probably because you misplaced the ingredients. Don't put all the seasonings at home and try to suppress the smell with large ingredients, so it is counterproductive, and the stewed lamb soup is too heavy to drink.
One: Soak for two hours
Buy back fresh lamb, there is a lot of blood water, be sure to add water to soak, can not be directly boiled. The soaking time is best more than 2 hours, remember to change the water several times in the middle, clean again, and control the dry water.
The blood that seeps through the flesh and bones is soaked out, so that the later boiling can reduce some of the smell.
Two: blanch the water
Put the lamb into the pot, put in cold water, don't put any seasoning, and after the water boils, skim out the foam.
The purpose of blanching water here is to further remove the blood water and reduce the fishy smell, and it does not take too long to skim the blood foam out to turn off the fire.
Three: Add 3 ingredients and simmer
The seasoning of the stewed lamb should be less and not more, do not put peppercorns, beat back, star anise and other large ingredients, so that the cooked lamb is not only very fishy, the mutton soup will also be black, can not achieve the effect of thick white. Before in Xilin Gol, Inner Mongolia, I had eaten people's hand-grabbed lamb, there was no smell at all, the flesh was elastic, and the taste was refreshing. Asked how to do it, it turned out that people did not put any spices at all, only boiled in water.
We make it at home, and the lamb we buy may not be as high-quality as in Inner Mongolia, so we can put three kinds of spices appropriately.
That's shallots, ginger, and white root.
Rinse the blanched lamb once, you can put it in the casserole, re-add the water, add the shallots, ginger slices, baizhi, cover the lid and turn on the high heat, the first time it is boiled, there will be a small amount of foam, skim it with a spoon, you can cover the lid and continue to simmer for about an hour and a half.
After stewing, add some salt and pepper to taste.
The above method is pure mutton soup, and generally our family will add some side dishes when making it. Like the seasonal vegetables in winter--- radish, which are also very suitable for putting into the mutton soup, are also known as the artifacts of deodorization, the most powerful ventilation effect, and can also clear heat, digest stagnation, appetize and strengthen the spleen.
Tips Summary:
1, Before the lamb is cooked, be sure to soak in water for a few hours to remove the blood water, so as to reduce the smell.
2, The ingredients are not too much, just green onion, ginger, white root can be.
3, cook the soup on high heat, so that the soup is thick and white, the effect is very good, and those who do not like it can be stewed over medium heat.
Well, the delicious method of lamb soup is shared here, and friends who did not know how to do it before can try it at home according to this method.
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