Stewed lamb, remember not to put "3 black" put "3 white", lamb smooth and tender taste small, soup delicious, hello everyone, I am ink still food, thank you for clicking on this article, today with you to share the skills of stewed lamb soup.
After the frost falls, the weather becomes obviously cold, not far from the winter, after the cold weather, people like to eat some hot food to warm up, like eating hot pot, hanging pot, or drink a bowl of soup to bring heat, cold and warm stomach, to say that winter is the most suitable to drink that kind of soup, many people first think of is mutton soup, cold weather to drink a bowl of hot mutton soup, both cold and nourishing, but also delicious and delicious.
Lamb is tenderer than pork, cheaper than beef, the most important thing is that after drinking mutton soup, the body is warm and hardy, it is a bowl of soup that many people like to drink in cold weather, but lamb has a very heavy smell, many people like to eat lamb but are afraid of this special smell, braised lamb or hand-grabbed lamb can use spices and other spices to suppress this smell, but the stewed lamb soup can not put that much seasoning, if the smell is too heavy, it is difficult to accept.
The main source of lamb's taste is that lamb fat contains stony carbonate, so isn't it okay to remove the fat? This is really not OK, after removing the fat, the lamb is not tender and delicious, the mutton soup is not fresh and not thick, so many people choose to go to the restaurant to relieve hunger, but the price of the restaurant is not cheap, often go and unrealistic, so how to make soup fresh meat tender and small lamb soup at home? Today I will share with you the production skills of stewed lamb, stewed lamb, remember not to put "3 black" put "3 white", lamb smooth and tender taste is small, soup delicious.
<h1>Lamb broth does not put "3 black"</h1>
Mutton soup pays attention to the soup is fresh and milky white, many people think that the more spice spices can be put more suppressed taste, in fact, this is the wrong idea, the better the meat quality of the lamb, the less spice spices are put, like the Stewed Lamb in Inner Mongolia only need to put salt at the end, most of what we eat in our lives is ordinary lamb, but this "3 black" can not be put, otherwise the soup is not fresh meat is unpalatable, but also destroyed the original fresh aroma of the soup, which "3 black" is it?
1. Octagon
Folk saying is called "pig no pepper, sheep do not expect", this sentence is to stew pork, mutton, pork does not put peppercorns, lamb does not enlarge the material (that is, star anise), star anise belongs to one of the five spices, the color is black, although there is a good effect of adding fishy flavor, but the star anise in the process of stewing, will make the soup black, stewed for a long time and even bitter taste, so when stewing lamb, if you add large ingredients, it will destroy the original fresh aroma of the soup, but also will make the soup discolored, star anise is one of its black.
2. Cinnamon
See many friends stew lamb soup will add cinnamon, think as long as do not put star anise on the line, in fact, cinnamon is not suitable for putting, because cinnamon is also one of the five spices, the color is darker, the aroma is rich, if put in, the aroma of cinnamon can suppress the smell of lamb, but also suppress the fresh aroma of lamb, while the cinnamon will also make the soup discolored, so the stew lamb cinnamon can not be put. Cinnamon is the second black that cannot be added to the lamb stew.
3. Cooking wine
Cooking wine in life is one of the kitchen must-haves, because whether it is fish or meat will be used, but lamb is an exception, because cooking wine is fermented and brewed, the color is dark, there is a sour taste, and with color, if the stewed lamb soup into the cooking wine will not only destroy the umami taste of the soup, but also make the soup look not thick white. Cooking wine is not allowed to put its three blacks.
<h1>"3 puts" of stewed lamb</h1>
After saying that the "3 blacks" that cannot be put in the lamb stew, then which "3 whites" should be put? To put is the white root, white radish, white pepper powder, white root can go to the soup to increase the fragrance without discoloration, white radish also has a good effect to go to the soup, and after absorbing the lamb soup to eat sweet and delicious, white pepper can go to the soup to dissolve the greasy, so stewed lamb soup to join this "3 white" will not be wrong, let's see the specific method.
【Lamb broth】
Step 1: Prepare the ingredients
Ingredients: lamb, white radish
Accessories: ginger, white root, goji berries
Seasoning: white pepper, salt
Step 2: Start making
1. After buying the fresh lamb back, chop it into evenly sized pieces, put it into the basin and soak it in water to soak the submerged lamb for about 1 hour, during which it is best to change the water once, so as not to soak too much blood water into the lamb. (Soaking is mainly to soak the blood water in the meat to reduce the fishy smell of lamb)
2. The soaked lamb will be relatively white, and then it is necessary to drain the water and set aside.
3. Start the pot and turn on the heat, add an appropriate amount of oil to the pot, add ginger slices and stir-fry, then pour the drained lamb into the pot and stir-fry, fry the lamb slightly browned, add 3 times the water of the lamb. (Fresh lamb do not cross the water, so that you can retain the umami taste of lamb, stir-frying is mainly to fry out the fat in the lamb, you can reduce the taste, eat it is not greasy)
4. After adding the sautéed lamb to the water, first bring it to a boil over high heat, rinse the soup to white, and then turn the heat to low and simmer slowly for about 1 hour. (When many people stew, the heat is not well controlled, resulting in the soup is not thick and white or fresh)
5. Half an hour before the lamb stew is cooked, put in the white radish and goji berries to continue simmering, after the lamb soup is stewed, just add white pepper and salt.
——" [Lamb stew] tips
1. The best lamb stew is fresh lamb, fresh lamb stew out of the soup is delicious, the meat is delicious, the taste is small.
2. Fresh lamb but water, directly fried. However, water can reduce the loss of nutrients and umami, and the soup that has been stir-fried and stewed is thicker and whiter and fresher.
3. White radish can not be put in too early, otherwise the stewed soup is clear soup is not thick white, goji berries put in too early stew for too long will have a bitter taste.
4. Do not put too much seasoning in the stewed lamb broth, just salt and pepper can be, the lamb broth is to be original to be delicious.
【Summary】
After the weather is cold, the most suitable for stewing lamb to drive away the cold and warm up, when stewing lamb, remember not to put "3 black" put "3 white", lamb smooth and tender taste is small, soup is delicious, "3 black" is star anise, cinnamon, cooking wine, "3 white" is white root, white radish, white pepper.
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