After the autumn, our eating habits have also made major changes, we need to "paste autumn fat, eat more meat", so that the body due to summer loss of appetite, sweating, eat less meat caused by the lack of nutrition, so that the body's energy and nutrition are replenished, have a strong physique, and cope with the coming winter more easily.
Lamb is one of the most suitable meats to eat in autumn, because lamb is a warm meat, the protein and various mineral elements contained there are very high, and it also has a warm and cold, cold and warm food supplement effect, the meat is also more mellow and delicate than beef, in autumn can come to a bowl of mutton soup, eat lamb, drink mutton soup, the body is warm and baked quite comfortable.
Autumn to eat mutton, it is recommended to stew lamb soup mainly, not only meat to eat, but also a bowl of warm baked delicious lamb soup to drink, although this method of lamb flavor will be relatively heavy, but can accept its taste will feel the original fresh.
And in order to remove the fishy smell of mutton, in the stew will also use spices to assist, but stew lamb is not as casual as stewed pork, beef, with spices are exquisite, not everything can be put, used wrong, will make the taste of stewed lamb soup is very messy, mutton chai rough taste heavy, so many friends can not accept mutton soup, and change to eat red stew, sauce stew and other heavy mutton methods.
Lamb stew is not as complicated as imagined, as long as everyone in the stew lamb, remember "avoid 1 thing, put 3 ingredients", can easily do lamb tender and fragrant, lamb soup delicious and no miscellaneous taste, the following deer share the methods and techniques of stewed lamb, do not know how to stew lamb soup friends, must see.
Lamb broth stew & list of ingredients
Lamb shank, green onion, ginger slices, coriander, salt, chili sauce, spices (peppercorns/white pepper/hawthorn/tangerine peel)
Production process:
Step 1| first wash the whole body of the lamb you bought home, wash the dust, dirt and blood foam on the surface, and then cut it into evenly large pieces appropriately, soak it in water for 2 to 3 hours, and let the blood foam contained in the lamb be filtered out by soaking.
(In order to better remove the fishy smell of lamb, soaking and filtering this step can not be saved, because lamb and beef, contain a lot of blood foam, not completely removed on cooking, it is easy to bring heavy fishy taste.) ）
Step 2| after the lamb is soaked and filtered, cold water is put into the pot, add ginger slices, green onions, a small handful of peppercorns to blanch the water to remove the body, boil over high heat, let the blood foam of the lamb overflow in the form of foam through high temperature cooking, and remove it clean, you can fish the lamb from the pot and wash it again.
Step 3| boiling water in the soup pot, put the lamb, spice packets, green onions, ginger slices into the pot together, bring the heat to a boil again, turn the heat down to simmer for 90 minutes, after simmering to the point, open the pot under a little salt to simply season, and the stewed lamb soup will be cooked.
Step 4| scoop up the lamb from the soup, let it dry, cut it into small pieces, stack an appropriate amount in a large bowl, and add chopped green onions and coriander.
Step 5| and then spoon into the lamb into a few large spoons of ambiguous lamb soup, and then according to the preference to add a little chili sauce seasoning, a bowl of delicious warm lamb soup can be drunk and tasted, lamb soup is fresh and not turbid, lamb crispy tender taste is light, full of eating a large bowl, the whole person from the stomach to the body are quite comfortable.
Fawn has a saying: When stewing lamb, you need to remember that the "1 thing that is forbidden" is the star anise
I believe that many friends have heard of the saying "pigs do not put peppers, sheep do not put materials", which means that when stewing pork, you can't put peppercorns, and when you stew lamb, you can't put "material", and this "material" is star anise.
Because the taste of star anise is too overbearing, adding star anise to stew together will only destroy the unique meat freshness of lamb, and the longer it is stewed, the longer it will make the lamb stewed no longer tender, the taste is rough, and the star anise will also release a lot of melanin, stained lamb broth black and brown, the taste is not fresh at all.
Lamb stew, it is recommended to put "3 ingredients": peppercorns, hawthorn and peppercorns
Black pepper and beef is a natural pair, and white pepper and lamb is a perfect match, if the stewed lamb is not put white pepper, it always feels that there is a lack of taste, white pepper and lamb are the same warm material, with stewing, can make the tonic effect of lamb get better improved, but also to remove the mutton flavor, enhance the umami, so that the stew lamb more stew more delicious, so white pepper is one of the spices that must be put in lamb stew.
The addition of hawthorn when stewing lamb can release the acidic substances contained in hawthorn into the mutton in the soup, which can promote the lamb to be stewed faster and soft and tender, mainly to accelerate the effect of stewing.
The last mentioned peppercorns, don't look at the spicy spices, and in cognition, generally only appear on the heavy spicy dishes, and when stewing lamb and lamb blanching water, the use of an appropriate amount of peppercorns can play a role in removing the fishy taste and reducing the greasy feeling of lamb.
When stewing lamb, do not let go of more spices, only use white pepper, hawthorn and peppercorns this "3 ingredients" to stew, can easily make the lamb stew lamb soup tender and fragrant, lamb soup delicious and tasteless, these are the basic skills of stewed lamb soup, have you learned?
☛ˆ▷•) ☛ I am a fawn, if this article is helpful to you, you may wish to give the fawn a concern, collection, share it~