Radish stewed lamb broth, remember not to stew directly, the chef teaches you a trick, lamb broth is not greasy and not fishy. Hello, everyone. I am Chef Jiang Yizhou. It's time to share your meal with you again, are you ready?
The weather has really been getting colder lately, and if you don't go out with a thick down jacket, you will be frozen and caught when you come back. Although the weather has become colder recently, it still can't stop us from going to work.
Since we can't avoid going to work, why not supplement ourselves with food supplements. Drink a warm bowl of radish stew lamb broth every morning and it warms up from head to toe. So I also have the heart to go to work. Most northerners drink a bowl of pure lamb broth in the morning.
Many friends will make a pot of lamb soup at home, so that adults and children in the family can drink it! And the lamb soup I make at home is economical and hygienic. Many friends like to drink mutton soup, but they always feel that the steps of making mutton soup are more troublesome. Today I will share with you a turnip stew lamb soup correct method, when making radish mutton soup at home, you must remember that lamb soup should not be stewed directly.
If you also like to drink mutton soup, you may wish to follow this article to learn about it. Well, not much to say. Next, I will share with you the correct way to stew lamb soup with radish. The lamb broth made with this method is soft and rotten, and the mutton soup is not greasy or fishy.
<h1 class = "pgc-h-arrow-right" > – radish stewed lamb broth</h1>
Ingredients: 1 green radish, 2 lamb ribs, 1 green onion, 1 piece of ginger, 1 small spoon of cumin, 1 handful of peppercorns, 1 piece of Bai Zhi.
Procedure:
1. First chop the prepared lamb ribs into small pieces. Then soak in water for four hours and set aside. Soaking in clean water makes it easy to remove some of the smell from the lamb.
2. Prepare the accessories: one green radish will remove the head and tail, then put it into a bowl and set aside.
3. Prepare the ingredients: cut a green onion into green onions, a piece of ginger to scatter it, a small spoon of cumin into the bowl, a small handful of pepper into the bowl. (When making lamb broth, be sure not to put star anise, otherwise it will destroy the umami taste in the mutton soup.) ）
4. Add an appropriate amount of water to the wok and then drain the soaked lamb in it. Add a gram of baizhi to it, which can effectively remove the fishy smell in the lamb, so that we can not put cooking wine. Bring the water to a boil over high heat, so that the lamb chops do not need to be lidded when blanching for the first time.
5. After the water has boiled, slowly skim off the foam on the surface with a spoon. Blanch the water again for two minutes. After two minutes, the sheep are discharged in clean water and washed again once or twice.
6. Prepare a clean casserole dish and add the right amount of water to it. Place the prepared tip inside, and then drain the blanched sheep inside. Cover and bring to a boil over high heat.
7. After the water comes to a boil, then turn to medium heat and simmer for 1.5 hours. In general, the water in the casserole has evaporated relatively little, so as long as the amount of water here is enough. After an hour and a half, put the prepared pieces of radish inside and simmer again for 20 minutes. Then add the right amount of salt to taste inside, cover and continue simmering for five minutes.
8. After five minutes, a delicious, warm and stomach-warming radish lamb broth is ready. Friends who like to drink lamb soup, hurry up and try it!
Well, that's the right thing to do with the radish stew. Do you have any other different views? Feel free to share it with us in the comments section. Like this article, remember to collect and forward Oh. We'll see you next time.