In the north, due to the cold weather, the stomach-warming lamb naturally becomes one of the favorite meats of many people. However, although the lamb is good, it is not easy to stew the soft rotten, because the lamb itself is relatively tight and strong, it is difficult to stew soft directly, generally in addition to the need to blanch the water to remove the blood water, you also need to add specific spices to accelerate the stewing process, so what spices can be added to the stew lamb to stew soft and rotten faster? The following Linda will answer one by one for everyone.
<h1 class="pgc-h-arrow-right" > what spices can be added to the lamb stew to accelerate the soft rot? </h1>
Lamb stew should be filled with hawthorn, tangerine peel 2 spices, and it is recommended to add beer. Here's why:
1. Hawthorn can soften the lamb. Because hawthorn is rich in hawthorn acid, and the limonylate substance in hawthorn acid can effectively react with protein to soften the meat and accelerate the stewing speed of lamb, so the appropriate amount of stewed lamb plus some hawthorn can accelerate stewing;
2, tangerine peel can be removed to increase fragrance. Because the tangerine peel has more volatile oil, it can well cover up the smell of lamb and give it a special fragrance, so the stewed lamb with tangerine peel can make the lamb smell more fragrant and eat more flavorful;
3, beer can soften the lamb and increase the flavor. Because the boiling point of the beer itself is low, so it is easy to produce a large number of bubbles when stewing to impact the lamb, the meat quality of the lamb will naturally be easier to stew soft, and the beer has a good wheat aroma and wine aroma, which can cover up the mutton flavor and increase the flavor, in one fell swoop.
< h1 class="pgc-h-arrow-right" > do you want to blanch lamb stew? </h1>
Lamb stew needs to be blanched and panned in cold water. Here's why:
1. The lamb stew must be blanched. Because the lamb itself is very fishy, the direct stew taste is too heavy for most people's taste, and the lamb itself has more blood and water, and the direct stew of lamb blood water will be very dry and hard, and it will not be delicious;
2, hot water blanched lamb is easy to fishy. Because the hot water temperature is too high, the lamb directly under the pot is easy to burn the surface immediately because of the high temperature, resulting in the bloody smell inside the lamb can not come out, the lamb eventually fishy heavy, difficult to enter;
3, hot water blanched lamb is easy to dry hair firewood. Because the lamb itself has more blood and water, the direct hot water blanching lamb will be immediately fixed, resulting in blood water can not come out, the lamb will be more tight, resulting in a tighter taste, chewing slag and fishy taste, so the stewed lamb must first be boiled in cold water.
<h1 class="pgc-h-arrow-right" > how to make lamb stew delicious? </h1>
Lamb stew doesn't require too complicated processes and seasonings, and to be simple and delicious, just keep the following steps in mind:
1, lamb chop into pieces cut into appropriate size, cold water into the pot with cooking wine ginger slices blanched water for 3 minutes to fish out the control water;
2, add an appropriate amount of cooking oil under the garlic slices to fry fragrant, under the lamb quickly stir-fry to increase the flavor, add the appropriate amount of soy sauce to color and add a bottle of beer, add hawthorn tangerine peel in turn, cover and simmer until the water boils, turn to medium-low heat and simmer for 30 minutes, add chili noodles and chives and coriander;
3: Cook until the soup is small, add an appropriate amount of salt to taste, a little chicken essence to freshen, stir-fry on high heat until the soup is thick and can be served.
<h1 class="pgc-h-arrow-right" > what three ingredients do you need to keep in mind if lamb stew is to be quickly soft? </h1>
Stew lamb to quickly become soft only need to keep in mind the above mentioned "hawthorn, tangerine peel and beer", all three can help the lamb become soft Titian, of course, more importantly, the lamb must first be boiled in cold water to remove blood water, which is the key to the subsequent stew of lamb is more easy to stew soft and rotten and does not send firewood, the ingredients can also add some onions, peppers, fungus, etc., as long as the juice is added to the stir-fry, so that the nutritional collocation is more reasonable and the taste is not monotonous.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
Now I believe that everyone should know what spices and spices should be put in the lamb stew, right? It is recommended to watch the collection to pay attention to! It is best to get started once, if you think that simmering for 30 minutes is too slow and time-consuming, you can also turn the rice cooker to the rice cooker after coloring and press the boiling button to simmer for 20 minutes, the taste is as soft and delicious! Cheer up ducks on the road to food!
(The headline of this article was first published, originally produced by "Lin Da Guanren", unauthorized removal and plagiarism is strictly prohibited)
#Lamb ##Stew lamb##Spices#@Toutiao Food@Toutiao Food Alliance