Drink more sheep soup after the winter solstice: Today is the winter solstice and the shortest day of the day. Although the winter solstice is born, it has also entered the coldest day of the year. In this cold season, a bowl of delicious and warm lamb broth is a delicious meal that can help us resist the cold. The biggest problem in cooking a bowl of delicious lamb broth is to remove the smell from the lamb broth. But boiling lamb soup, is this lamb under the pot in cold water or hot water under the pot? In fact, boiling lamb soup is only a pot under cold water can not really remove the smell of lamb, or there are several details to pay attention to ~
Boiled lamb broth:
Ingredient Preparation:
Lamb chops 500 g, green onion, ginger, peppercorns, pepper, salt, chicken essence, coriander, chives.
Preparation Method:
Step 1.
Cut the lamb chops into small pieces and wash them with cold water. Then change a basin of water, soak the cut lamb into the water, change the water several times in the middle, until the blood in the lamb is completely soaked out, the water for the lamb becomes clear, and then the lamb is fished out, control the water, and set aside.
Step 2.
Pour plenty of water into the pot, put the lamb in cold water, add green onion, ginger, peppercorns, and bring the broth to a boil over high heat. Skim off the foam on top and continue to cook on high heat for 10 minutes, then switch to low heat and simmer.
Step 3.
Cut the chives and parsley into finely chopped pieces and place in a bowl. Add pepper and salt, chicken essence to a bowl, set aside and set aside. After the lamb in the pot is simmered for 1 hour, the soup begins to turn milky white, and the lamb begins to soften, so continue to simmer on low heat. Then put the mutton soup in a boiling pot into a bowl and rinse the seasoning inside.
Such a delicious and warm boiled lamb soup is ready, the soup is delicious, and there is no smell.
Whether the boiled mutton soup is under cold water or hot water: Whether the boiled lamb broth is under cold water or hot water depends on different situations.
1. Lamb cold water under the pot, before boiling lamb, first soak the lamb in cold water and then cook the mutton soup, you need cold water under the pot, so that after opening the pot to skim off the foam, the blood water and smell of the mutton will be removed, and the cooked lamb soup will not be fat.
2. Lamb soup hot water under the pot, before boiling lamb only a simple cleaning of lamb, you need to put cold water under the pot, add onion, ginger, cooking wine after boiling to go fishy. The lamb is then fished out and rinsed off to rinse off the blood foam. Pour water into the pot again, boil the water, and then add the blanched lamb to stew, so that the stewed lamb soup will not have a dirty taste, and the taste of the lamb will be tender and juicy, neither dry nor woody.