When stewing lamb, "2 spices and 2 acids" can not be added, only 4 kinds of added, lamb is more crispy, lamb soup is more delicious
Hello everyone, thank you for reading the article I shared, today I want to say to you: "When stewing lamb, "2 spices and 2 acids" can not be added, only 4 kinds, lamb is more crispy, lamb soup is more delicious!' 」
It's about to be the winter solstice, the weather is getting colder, and in addition to eating dumplings, lamb broth can't be missed. Mutton is warm, can withstand the wind and cold and nourish the body, is the first choice for winter supplementation.
Lamb is rich in nutrients, rich in protein and fat, which can provide a lot of energy to the body, and it is easy to digest and absorb after stewing into soup. In the winter, the climate is dry, and drinking more mutton soup can also replenish water and calories, so many people love to stew lamb soup after winter. Delicious mutton soup, mutton soup is thick white and delicious, mutton is crisp and rotten, it is not easy to make it well.
Lamb has a smell, many people like to add spices to the smell, but some spices can not be added, will ruin a pot of soup.
Spices have a special rich fragrance, can be removed and increased fragrance, a wide range of use. However, the umami taste of lamb is very light, and after adding spices, it will cover the original umami taste, and it will also make the lamb woody, the mutton soup is black, and you must pay attention to when stewing lamb.
Today to share with you the skills of lamb stew, when stewing lamb, there are "2 spices and 2 acids" can not be added, learn the correct way, to ensure that the lamb is more crispy, lamb soup is more delicious.
2 incense - peppercorns, star anise
pepper
Peppercorns are common spices, rich in flavor, spicy taste, is a good helper to increase the fragrance, but the stewed lamb can not be put, added will cover the original taste of the lamb, become fragrant and numb, lost the original delicious. At the same time, the pepper is warm, and the same temperature of lamb is easy to dry and hot after pairing, so it can not be added.
aniseed
Star anise is also called big material, and everyone often hears that "pigs do not pepper, sheep do not expect", which is based on evidence.
Lamb stew, pay attention to light and delicious. Star anise belongs to the jun material, is a strong fragrance type of spice, the fragrance is very "domineering". Stewed with lamb, it will also cover the umami taste of lamb, and it will also make the lamb hairy, and the mutton soup will be blackened, so the star anise cannot be put.
2 acids - aged vinegar, cooking wine
Vinegar
Vinegar warm taste sour, but also has the effect of desocient flavor, but not matched with lamb, will reduce the nutrition of lamb, can not achieve the role of warm supplement cold, put more will also make lamb sour, affecting the taste of lamb. It will also reduce the therapeutic effect of both.
Wine
Cooking wine is often used to remove fishy, because it contains rice wine components, volatile, meat, seafood are suitable. If it is a red braised lamb that pays attention to taste, it is okay to put cooking wine, which can be fishy and flavorful, and the taste is better. However, the stewed lamb broth can not be put in cooking wine, which will affect the deliciousness of the lamb and the taste is sour. (No harm when blanching water)
This can't be put that can't be put, what can the lamb stew be put in the end? In fact, good quality lamb does not need to be put away, and it can be stewed in water.
However, the lamb with a large taste still needs to be prepared with spices, but only add green onions and ginger, and do not put anything else. When seasoning, add some salt and white pepper to ensure that the lamb is very delicious.
Let's share with you a delicious lamb soup recipe, friends who like to drink it quickly learn from me.
Prepare fresh leg of lamb, green onion, ginger, cooking wine, salt and white pepper.
method:
In the first step, cut the lamb into large pieces, soak in light salt water for 2 hours, and soak in bloody water.
The second step, the lamb in cold water pot, add green onion, ginger slices, cooking wine, boil water on high heat for 5 minutes, fish out and rinse.
Step 3: Sauté the lamb in hot oil until golden brown, add green onion and ginger slices and stir-fry to bring out the aroma.
Step 4: Put the lamb into the soup pot, pour in the appropriate amount of boiling water, add the green onion, ginger slices, bring to a boil on high heat and simmer for 40 minutes.
Step 5: Add salt and white pepper and continue simmering for 10 minutes.
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