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The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

author:Ink and water

"Simmered sheep fat and tender in Beijing, the sauce is boiled red with clear soup, burned and rotten at noon, and the throat is greasy and happy", the winter is cold and long, after the heavy snow solar term, the temperature plummets, and it is about to usher in the coldest and most difficult "nine cold days" of the year.

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

。 And when it comes to the most popular winter tonic in winter, lamb is definitely indispensable, it is known as "the first meat to protect against the cold".

Mutton can not only resist the wind and cold, but also replenish the body, is a high-protein, low-fat meat. Its meat is more tender than pork, less fat than beef, and rich in protein, vitamin B group, iron, zinc, selenium, etc.

Lamb is divided into goat meat and sheep meat, because of different life Xi, one is active, the other is quiet, so the meat quality is different.

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky
The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

Mutton is a good nourishing product in winter, whether it is goat meat or sheep meat, there is a unique smell of mutton, many people just because they can't stand this taste, and give up eating mutton.

In fact, the smell of mutton has a "nemesis", whether it is stewed soup or roasted mutton, as long as a pound of mutton is put on 5g, the mutton is not only not fishy, the meat is also tender and delicious, and the boiled soup is more milky. Speaking of the "nemesis" of mutton, by the way, I would like to share with you a few tips for stewing mutton soup with fresh and milky white, and you should eat more mutton in winter, which is just the right time.

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

1. The lamb in the stewed soup should have more fat

Part of the smell of mutton comes from fat, so many people will choose fat-free meat when buying mutton, in fact, the broth can be boiled white, mainly because of the "credit" of fat.

Fat contains a lot of protein, and soluble proteins at high temperatures will run into the soup, and these soluble proteins have natural emulsifier effects. When the water boils, the soluble protein encapsulates the fat particles in the meat, allowing them to be evenly dispersed in the soup, and the resulting broth takes on a milky white color.

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

2. If you want the soup to be fresh and fragrant, blanching is indispensable

The fishy smell of mutton is very strong, in addition to fat, the blood water in the meat is also an important source, so if you want the soup to be fragrant and not fishy, it is also important to remove the blood water in the meat.

If you want to completely remove the blood water in the meat, there are two steps to do, the first step is to soak the chopped mutton in cold water to let the blood flow out naturally, and the second step is to blanch, the residual blood water after soaking will appear in the form of black-brown foam when blanching, so it is necessary to remove the foam in time when blanching, so as not to attach the foam to the surface of the meat.

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

3. If the mutton soup wants to be white, it must be stir-fried

People who often stew soup will know that if the meat stew is not stir-fried, it will generally be stewed in clear soup, and after stir-frying at high oil temperature, the stewed soup will be thick and white, and the same is true for stewed fish soup.

Because after stir-frying at high oil temperature, the fat in the meat will come out, and the fat will be boiled in water, and the soup will be thick and white. Another benefit of stir-frying is that it can remove the fishy smell in the meat, which can further reduce the smell of the mutton.

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

4. Sheep soup with "one treasure", not fishy and not fat

When many people stew soup, they like to add a lot of spices, thinking that the more spices, the less the smell, in fact, this is a big mistake, stewed mutton soup is to do "subtraction", only need to add one, mutton is not fishy or fat, it is the "nemesis" of mutton flavor - Angelica daphid.

Angelica Angelica, also known as "Angelica Angelica Grass", is a Chinese herbal medicine and an important ingredient in spices, and has a long application record in Chinese history. As early as ancient times, Angelica Angelica was listed as one of the important Chinese medicinal materials, and in the "Compendium of Materia Medica", Angelica Angelica was known as the "King of Herbs" and was known as the "Emperor of Herbs".

The "nemesis" of mutton flavor, 1 kg of mutton plus 5 grams, the meat is tender and not fishy, and the mutton soup is fragrant and milky

In addition to having high medicinal value, Angelica angelica is also a commonly used spice in spices, which can be used as a gentleman's material or as a "conjugator" material, the main role is to remove the smell and increase the fragrance, fuse the fat fragrance, so as to make the ingredients more delicious and delicious, and will not change the color of the soup, maintain the true color of the soup.

5. Don't add seasonings to the mutton soup

After the mutton soup is stewed, remember not to add seasonings indiscriminately, some seasonings not only do not give the soup a better taste, but also suppress the original flavor of the soup.

After the mutton soup is cooked, you only need to add a little salt and pepper to make the mutton soup taste bland, and it will not affect the original taste of the mutton soup.

Mutton meat is delicate, delicious, is the first choice of meat in winter, when buying mutton, we should pay attention to distinguish whether it is goat meat or sheep, stewed mutton soup to do "subtraction", spices only need to put Angelica angelica, the less seasoning, the better, master the skills of the above several stewed mutton soup, the stewed mutton soup is not fishy, delicious and milky.

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