The Xiaohan solar term is the fifth solar term in winter, and the arrival of this solar term means that the weather will be colder, but it has not yet reached the Great Cold solar term, and it will not be extremely cold. In cold weather, we need to strengthen our own resistance, so after the Xiaohan solar term, we can resist the cold of Xiaohan through food supplementation.
Mutton is a warm food, the best to eat in winter, can warm the spleen and stomach, can remove the cold in the body, especially people with weak physique can eat more mutton. Lamb is also rich in protein, which is higher than pork and beef, and lamb is also lower in fat and cholesterol.
Stewing mutton soup is a technical job, so today I will share with you the skills of cooking mutton soup, which only needs to put 3 kinds of seasonings, which can not only remove the fishy smell, but also increase the aroma of mutton. So what are the 3 types? Let's take a look:
1. Ginger
Ginger is a gem of lamb soup stew and is absolutely indispensable. The spicy flavor of ginger tempers the flavor of the meat and adds umami to the soup base. Pat the ginger loose and slice it, put it in a stew pot and simmer with the green onions, so that it can be fully integrated with the mutton, and the soup is moist but not greasy. In addition, it is best to choose fresh ginger without peeling for stewed mutton, which belongs to the cold nature and can neutralize the excessive heat of mutton and ginger.
2. Green onions
Green onions are known as the "king of flavors" and are one of the essential seasonings for stewed mutton soup. It not only has the effect of increasing the aroma, but also detoxifying the smell of the mutton, so that the smell of the mutton can be well controlled. Choose a green and white green onion, cut it into pieces and set it aside in a stew pot. When the aroma of green onions and mutton gradually merge, the heat is swirling, and it can also make the mutton taste better.
3. Angelica dahurica
Adding an appropriate amount of Angelica Angelica can enhance the flavor of the mutton soup, which is a precious herb in traditional Chinese medicine and has a spicy and anti-fishy effect. Its unique aroma instantly penetrates into the stew, perfectly dissipating any smells that might otherwise exist. The boiled mutton soup is fresh but not fat, which is all due to Angelica dahurica. When stewing mutton soup, you only need to add one or two slices, and 5 grams of mutton per catty shall prevail. Because Angelica Angelica has too much of a Chinese herbal flavor, if you put too much of it, it will affect the taste of the soup.
Also remember: don't put cooking wine, star anise, peppercorns, cinnamon. These little things have their own charms, but once they are mixed into your lamb broth and soaked in them, they will completely overshadow the delicious taste of the lamb itself. Therefore, let's cherish every drop of soup and take care of its deliciousness.
In addition to green onions, ginger and angelica, the lamb soup also needs to be seasoned with salt and pepper.
There are also many flavors of mutton soup, white radish mutton soup, yam corn mutton soup, angelica mutton soup, etc., you can add ingredients according to your preferences, and a bowl of steaming mutton soup in winter warms your heart and stomach, not afraid of the cold.
In the cold tomorrow, remember to drink a bowl of mutton soup with a strong white and no smell. The aroma of green onions, the spicy taste of ginger, and the fragrance of angelica are the perfect combination to make you enjoy the delicious taste on the tip of your tongue.
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