After entering the autumn, the temperature gradually becomes cooler, the temperature difference between morning and evening is relatively large, and it is necessary to supplement the rich protein and calories, which is also to make up for the consumption brought by the "bitter summer", and also to make full preparations for entering the autumn and winter seasons. There are many ingredients suitable for autumn and winter, among which lamb is a delicious taste for all ages.
Mutton from ancient times to the present, whether it is a high-ranking official or a commoner in the city, they all love it to the extreme, and it is described in the "Biography of Nanshi Mao Xiuzhi", "Xiuzhi tastes as a yokan soup, recommends Wei Shangshu, Shangshu thinks it is absolutely tasteless, dedicates it to Dawu, Dayue, thinks it is a great official order." This means that Mao Xiu tasted the yokan soup and recommended it to Wei Shangshu, and then he also felt that it was delicious, and then gave it to Dawu first, and Dawu was very happy after tasting it, so he named him a grand official.
Lamb can be eaten all year round, even if the three volt days also have the custom of eating lamb, the so-called "heat with heat", and in the autumn and winter, it can drive away the cold and make up for the warmth. A bowl of delicious mutton soup, pay attention to the soup color is thick white, fresh and fragrant, but many people do it at home, always the taste is not right, and the soup color is not good, in fact, it is because the method is not right, remember the "four not five to do", the meat is not fat, the soup color is milky white, the taste is very authentic.
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Mutton soup is different from other soups, there are more exquisite, want to drink a bowl of delicious mutton soup, but not so simple, not any spices can be put, otherwise it will be counterproductive.
aniseed
As the saying goes, "pigs do not pepper, sheep do not expect", when making mutton soup, the most taboo to put in the star anise, because its taste is very heavy, put in it will destroy the deliciousness of the mutton soup, and stew for a long time, the star anise will make the soup black.
cinnamon
Cinnamon is a spice used more in Chinese food, because it contains volatile oil, so the aroma is particularly strong, in the stew, put some cinnamon, can achieve the purpose of fishy and fragrant, but mutton soup usually needs the original taste, after adding cinnamon, will be robbed, the taste is not fresh.
Wine
Cooking wine is a good thing, since having it, save a lot of trouble, whether it is a chef or a kitchen white, just drip some, you can remove the fishy smell. But mutton soup is not suitable, because the main ingredient in the cooking wine is rice wine, which will affect the umami taste of the broth, in case it is too much, the taste is even more strange.
spring onion
When drinking mutton soup, we all put green onions and coriander, but when stewing lamb soup, it is not suitable, in a certain program, I heard a chef say that putting scallions in lamb soup will undoubtedly ruin a pot of soup, and green onions will make the soup very smelly.
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soak
When making mutton soup, whether it is prepared lamb bones or mutton, it must be soaked in water, and the soaking time cannot be too short, and it is necessary to change the water in the middle of the way, and the blood and water in the meat are completely soaked out, which will greatly reduce the smell of fishy.
Blanch the water
Usually before stewing, it is necessary to blanch the water, which needs to be further removed from the blood water and impurities, and it is best not to cover the pot lid when boiling the water, so that the smell can be naturally emitted. In addition, you can also blanch the lamb with green tea water, so that the lamb will be blanched, and the taste will be much less.
Three treasures of lamb
White root, cumin, pepper, I am used to call them three treasures, in the stew of lamb soup, the addition of these spices, will make the taste of the mutton soup more delicious, to achieve the purpose of fishy and fragrant. Here the peppercorns should be soaked in warm water, only the peppercorns are used, and they are put out of the pan.
Heat
Many people make lamb soup, the color is not thick white enough, the biggest reason is that the heat is not right, want the soup is thick white, you must need to cook on high heat, the soup to maintain a boiling state, so that you can. It is best to add enough water at one time, and adding water in the middle will also affect the color of the soup.
Mutton oil
If you want the color of mutton soup to be more intense and white, then mutton oil is indispensable, and the reason why lamb soup in many restaurants is thick and white is to add mutton oil, because mutton fat contains a lot of fat and protein, when they are dissolved in water, it will make the soup white.
The lamb broth is not complicated, in simple terms, it is to soak, blanch, simmer, out of the pot, and then add green onion and coriander, salt and pepper. Due to regional differences, the practices of each place are different, the above content is for reference only, in short, as long as the taste is delicious, suitable for their own taste.
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