Mutton, as a treasure of traditional Chinese cuisine, is loved for its unique delicious taste and rich nutritional value. However, the smell of lamb has become a major problem for many diners. When cooking braised mutton, how to remove the smell of mutton and make it soft and fragrant has become a difficult problem to test the chef's skills. This article will share some practical cooking tips to help you easily solve this problem and make braised lamb a delicious dish on the table.
First of all, it is necessary to choose the right lamb cut. Generally speaking, lamb shank and lamb rib are the preferred parts of braised lamb, they are tender, fat and lean, and have an excellent taste. When buying lamb, pay attention to choosing fresh lamb and avoid buying expired or spoiled meat.
Next, processing the lamb is a crucial step in removing the smell. First, cut the lamb into moderately sized pieces and soak them in water for half an hour to an hour to remove the blood. Then, blanch the mutton in a pot under cold water, add cooking wine and ginger slices, boil over high heat, skim off the foam, and continue to cook for about five minutes, so that the smell of the mutton can be preliminarily removed, and the blanched mutton is drained for later use.
At this point, you can start preparing the seasoning for the braised lamb. The seasoning of braised mutton mainly includes soy sauce, sugar, cooking wine, ginger, green onions, star anise, cinnamon, etc. These seasonings can not only enhance the taste of the mutton, but also further remove the smell of the mutton.
In the cooking process, mastery of the heat is crucial. Heat the pot, add an appropriate amount of cooking oil, stir-fry the rock sugar to make the sugar color, add the ginger slices and green onions and stir-fry until fragrant. Then, put the blanched lamb in a pot and stir-fry over medium heat until the surface is slightly browned. Then, add cooking wine, soy sauce, sugar and other seasonings, stir-fry evenly, so that the mutton can fully absorb the flavor of the seasoning.
When the mutton is fried until the color is red and bright, add an appropriate amount of water, and the amount of water should not exceed the mutton. Then, add spices such as star anise and cinnamon, cover the pot, and simmer over low heat. During the simmering process, always pay attention to the amount of water in the pot to avoid boiling dry. At the same time, salt and other seasonings can be added in an appropriate amount according to personal taste.
After about an hour of slow simmering, the meat of the braised lamb will gradually become soft and the soup will become rich. At this time, you can reduce the juice over high heat to make the soup thicker. During the process of collecting the juice, keep stir-frying the lamb to avoid sticking to the pan.
Finally, before the braised lamb comes out of the pot, you can sprinkle some chopped green onions or coriander for garnish to add color and texture to the dish. In this way, a dish of braised lamb that is soft and delicious, fragrant and tender is complete.
When tasting braised lamb, we can pair it with some light vegetables or rice to balance the taste and nutrition. At the same time, you can also add some seasonings such as chili pepper or garlic paste according to personal preference to add a touch of unique flavor to the braised lamb.
In short, by choosing the right parts of the lamb, handling the lamb correctly, and mastering the cooking skills, we can easily remove the smell of the lamb and make the braised lamb a delicious dish. Hopefully, the cooking tips shared in this article will help you enjoy the food while also better appreciating the charm of traditional Chinese cuisine. (The kitchen of Toutiao Huishi and Baijia Ah Er was released at the same time)
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