Throughout China's long culinary history, mutton has been prized for its unique flavor and nourishing effects, but stewed lamb may seem simple, but there is a lot more to it. Many people often add too many seasonings and spices in order to pursue the rich taste and aroma of lamb stew, but the result is counterproductive, resulting in a great reduction in the texture and soup taste of the mutton.
In fact, the secret of lamb stew does not lie in the number of ingredients, but in the selection and combination of spices. Today, I will share with you how to use four simple spices to stew a mutton dish with fresh soup and tender meat and no smell.
The first is Angelica dahurica
Angelica dahurica, an essential spice for stewed mutton, is a commonly used Chinese medicinal material and one of the indispensable spices in cooking. When stewing mutton, the addition of Angelica Angelica can not only remove the smell and increase the flavor, but also make the taste of the mutton more tender, the amount of Angelica Angelica should not be too much, generally according to the proportion of adding 1 piece of Angelica Angelica per catty of mutton. During the stewing process, the aroma of Angelica Angelica will slowly penetrate into the mutton, so that the smell of the mutton will be neutralized, and at the same time, it will bring a faint aroma.
Sichuan deep mountain origin selected high-quality Angelica Angelica seasoning brine products ¥9.9 Buy
The second is cumin
Cumin, is a common spice. When stewing lamb, cumin can add to the aroma of mutton, making it more attractive, and at the same time, cumin also has a certain deodorizing effect, which can reduce the smell of mutton. In terms of dosage, it is recommended to put 1 gram of cumin per catty of mutton, which has a strong fragrance, so it should not be added in excess, so as not to cover up the deliciousness of the mutton itself.
One-stop shopping for selected high-quality cumin from deep mountain origins, plump, clean and fragrant products ¥9.9 to buy
The third is white pepper
White pepper is a ripe pepper that has a spicy taste and a unique aroma. In the stewed mutton, white pepper can add the aroma of the mutton, but also make it more mellow, at the same time, white pepper also has a certain fishy effect, can neutralize the smell of mutton. In terms of dosage, it is generally in accordance with the ratio of adding 1 gram of white pepper per catty of mutton. Since the flavor of white pepper is relatively strong, it should be controlled in an appropriate amount when adding it so as not to affect the overall taste.
Premium Natural Hainan Origin White Pepper Full Grain Soup Seasoning ¥9.9 Buy
The fourth is tangerine peel
Tangerine peel, or dried orange peel, is a spice with a unique aroma. When stewing mutton, the addition of tangerine peel can increase the aroma of mutton and make it more attractive, and at the same time, tangerine peel also has a certain effect of relieving greasy and fishy, which can neutralize the smell of mutton. In terms of dosage, generally according to the proportion of 1 gram of tangerine peel per catty of mutton, because the fragrance of tangerine peel is more fragrant, so it should be adjusted according to personal taste when adding.
High-quality tangerine peel, dried goods, spices, spices, seasonings, stewed meat, hot pot base ¥9.9 Buy
In addition to the above four spices, there are a few things to keep in mind when stewing lamb:
Mutton purchase and processing: choose fresh, tender mutton, clean and cut into moderately sized pieces, before stewing, you can soak the mutton with water and some salt for a period of time, you can soak the blood water out and reduce the fishy smell.
Stewing time and heat: When stewing mutton, the heat should be moderate, and it is better to simmer slowly over low heat. The simmering time is generally between one and a half hours and two hours, and the specific time can be adjusted according to the amount of lamb and the size of the heat.
Add water: If you need to add water during the stewing process, you should add hot water instead of cold water to avoid affecting the taste of the lamb.
Spices, multi-purpose stews, spices, small packets, seasonings, marinated meat, quality, commercially available ¥9.9 purchase
Stewing mutton with the above four spices can not only remove the smell of mutton, but also significantly improve the taste and aroma of mutton. During the stewing process, the aroma of these spices gradually penetrates into the lamb and the broth, giving the whole dish an enticing aroma.