Introduction: Winter solstice, make powder soup dumplings, keep in mind the "3 put 2 do not put", put right, lamb fresh flavor is not fishy.
"The yellow bell should be urged, the yin and yang rise to the shu qi back", and then to the "winter solstice festival" in the middle of the year, as the saying goes: "the winter solstice is like a big year", every winter solstice festival, many places in the north have the custom of eating dumplings. Especially on the day of the Winter Solstice Festival, no matter where you are, or in the midst of a busy schedule, the "dumplings" that pass on China's food culture will not forget to eat no matter how busy you are.
"Dumplings" symbolizes peace, reunion and harmony, and every winter solstice, people pin their lifelong wishes on this small delicacy. Don't underestimate this little dumpling, but it carries thousands of years of food culture. Therefore, eating dumplings during the winter solstice festival is a custom and a inheritance of food culture.
Although it is the same as "dumplings", the region is different, and the way of eating will also be different, most places eat "dry dumplings", red oil peppers with a little vinegar, dipped in eating. But there is a place to eat dumplings on the winter solstice festival, which is very special, and this place is Ningxia, commonly known as "Plugging Jiangnan", where people will eat a bowl of "lamb powder soup dumplings" on the day of the winter solstice, and the same is true for this festival.
Every winter solstice festival, Ningxia people will eat this kind of food, but when it comes to lamb powder soup dumplings, Ningxia is far less delicious than Xinjiang, or it may be that the region is different and the taste difference is far away. Although the lamb powder soup dumplings are delicious, but it is more cumbersome to do, especially when removing the fishy smell, it is really a headache, many people are troublesome and unwilling to do it, they all run to the restaurant to relieve the hunger, but the lamb powder soup dumplings in the restaurant are expensive! 38 yuan 1 bowl, often eat will also feel overwhelmed.
To make mutton powder soup, first of all, you have to cook lamb, and then you can make a fresh mutton powder soup dumplings, so, boiling lamb is subtraction, the better the meat quality, the less spices needed, because the lamb in Xinjiang is the best in the country, so when cooking lamb, you don't need to put in too many spices, to do "3 put 2 do not put", lamb will be fresh and tasteless, how?
Put 3 times when boiling lamb
1. Add walnuts
The "Suiyuan Food Menu" says: Lamb, hot soup under the pot, water and meat level. Five or six walnuts, crushed, not scattered, arranged on the flesh, then the gas into the peach, rolled, changed the water, blended. That is, when removing the smell of lamb, adding walnut blanching water is the most effective method of defaming, I have tried, good.
2. Add white wine
When cooking lamb, liquor can play a role in sterilization and detoxification, especially high liquor, and can be put more, which does not affect the natural taste of lamb, but also can remove the smell.
3. Add spices
Spices, not only can add flavor to the lamb, but also enhance the effect of appetite, so when cooking lamb, spices are essential condiments, such as: grass fruit, fragrant leaves, cloves, nutmeg, white kou, cucumber, cumin, etc., but when cooking lamb, it is impossible to put them one by one, because a bad ratio will also affect the taste of lamb.
2 Do not put
1. Do not put cooking wine
Although cooking wine is a fishy condiment, but when it comes to lamb, it will not only fail to remove the fishy taste effect, but also will be counterproductive and affect the taste of lamb, so cooking wine should not be put down as much as possible.
2, do not put the octagon
As the saying goes: "pigs do not pepper sheep do not expect", so when cooking lamb try not to put in large ingredients, like star anise and cinnamon, these two spices will not only affect the taste of lamb, but also the mutton soup will be blackened, so try not to put in the big ingredients.
Lamb powder soup dumplings to prepare
Required ingredients: lamb, vermicelli, dumplings, salt, grass fruits, fragrant leaves, cumin, peppercorns, peppercorns, green onions, ginger, white wine, walnuts, dried red peppers, pepper.
method:
1, first chop the lamb, wash and then put the pot in cold water, add white wine and walnuts to remove the fishy taste, boil and then remove the foam and pour it out, re-add the water, add the white wine, salt, ginger, green onion and spice packets (grass fruits, peppercorns, peppercorns, cumin, etc.) and cook for one hour and cut into thin slices for later.
2: Soak the vermicelli in boiling water for half an hour and cut the green onion into green onions.
3: Add lamb broth to the wok, mix with a little water, add salt, pepper, then add soaked noodles and cooked lamb slices, sprinkle with green onions, and coriander out of the pot.
4. Add an appropriate amount of water to the pot and bring it to a boil, boil the dumplings and fish them out, and pour the prepared powder soup into the dumpling bowl.
Tips:
When making mutton powder soup, we must pay attention to "3 put 2 do not put", the mutton powder soup made will be fresh and tasteless, "3 put 2 do not put" that is, put in walnuts, white wine and spices, vegetables can make lamb smooth and tender, sheep soup is fragrant, cooking wine and large ingredients try not to put, so as not to affect the taste.