In the treasure trove of Chinese cuisine, mutton stew is a classic dish with a long history, which is loved by people for its unique flavor and nourishing properties. However, in modern society, with the diversification of cooking techniques and the abundance of seasonings, many people often fall into the misunderstanding of "the more ingredients used, the better the taste" when stewing mutton, resulting in a poor taste of stewed mutton, and even a bad smell.
In fact, the essence of lamb stew lies in the selection of seasonings and clever matching, so that the deliciousness of the mutton can be fully brought into play. Here, Xiaobian will introduce you to a simple and effective way to stew mutton, only 5 kinds of ingredients are needed, you can stew a soup with fresh meat and no smell of mutton.
1. Angelica dahurica
Angelica dahurica, also known as Angelica dahurica, is one of the commonly used spices. The mutton itself has this kind of smell, and the smell of Angelica Angelica itself can well neutralize this smell, so that the fishy smell of mutton is neutralized, with a light aroma. In the process of stewing mutton, the unique aroma of Angelica Angelica can enter the mutton well, making the stewed mutton full of aroma and increasing appetite.
II. Yamana
The spicy taste of Kaempfera itself can stimulate the taste buds of the eater, increase the appetite, and at the same time, its unique aroma can enhance the umami of the stewed mutton, making the stewed mutton more delicious and delicious. During the stewing process, the aroma of the Kaempfera enters the lamb and blends with the umami of the stewed lamb to create a special texture.
3. Angelica
Angelica is a spice and a commonly used Chinese medicinal material. In lamb stew, the main role of angelica is to increase the nutritional value of the soup and at the same time enhance the taste of the mutton. Angelica can neutralize the flavor of the mutton and make the stewed mutton more delicious and delicious. During the stewing process, the nutrients of angelica will slowly dissolve in the soup and combine with the umami flavor of the stewed lamb to form a nutritious mutton soup.
Fourth, white pepper
White pepper is a seasoning commonly used in households. In the stewed mutton, the spicy taste of white pepper itself neutralizes the flavor of the mutton, making the stewed mutton more delicious and delicious. At the same time, white pepper can also stimulate the taste buds, enhance appetite, and make people appetite greater. During the stewing process, the pungent flavor of white pepper will slowly penetrate into the lamb and blend with the umami flavor of the lamb to form a unique texture.
5. Red dates
Jujube is a nutritious fruit. In stewed mutton, the main function of red dates is to increase the sweetness of the soup and enhance the taste of the mutton. The sweetness of the jujube can neutralize the smell of the mutton, making the stewed mutton more delicious and delicious. During the stewing process, the sweetness of the dates will slowly penetrate into the soup and blend with the umami flavor of the lamb to form a sweet and delicious mutton soup.
Through the clever combination and appropriate use of the above five seasonings, we can stew a mutton delicacy with fresh meat and no smell. We can also add some ginger, cooking wine, aged vinegar, etc., to harmonize the flavor of the mutton soup, so that the food made is more in line with our taste.
In the stewing process, we also need to pay attention to the following points: first, we should use fresh mutton to remove blood and impurities; the second is to master the heat and time; The third is to add seasonings and salt in a timely manner, so that the seasonings can fully penetrate into the mutton and soup to enhance the overall flavor. With simple cooking techniques and carefully selected spice combinations, we can transform ordinary ingredients into delicious dishes that will delight the taste buds to the extreme.