Lamb, is a high protein, low fat, low cholesterol food, but also contains a large number of iron, zinc, selenium, potassium, phosphorus and other trace elements, after eating has a lot of tonic effects on the body; especially these days in the north began to cool down significantly, watching the winter coming, cold, the body blood circulation is slower, eating some lamb can not only enhance the blood circulation ability, but also enhance the body's cold resistance.
When it comes to eating mutton, most people still prefer to drink mutton soup; especially when it is cold and early to drink bowls of mutton soup, warm all day; but many netizens said that unless it is lamb soup bought outside, there is no sheep smell to eat, and the meat is not chai; but do it yourself, the lamb smells strong, and the stewed lamb is hard and chai;
In fact, when it comes to mutton, although there are many good intentions for the human body, because the lamb has a nasty smell of lamb, some people will always avoid it; and they always have a bad grasp of lamb at home; then stew lamb boiling lamb soup, how can the soup be fresh and tender, the key is not yet fishy? Today, the little chef will nag everyone about this lamb stew;
<h1 class="pgc-h-arrow-right" > lamb stew and boil lamb soup, remember to put "2 samples"</h1>
1. Put water to blister
The fishy taste of lamb is mainly derived from the blood water of lamb and the fatty tissue in lamb; so the lamb bought back, first washed, first of all, fat and lean section, so that you can remove the fat tissue between them; and then directly soaked in cold water for at least 2 hours or more; the middle needs to change the water 2 times; until the lamb becomes somewhat white, it can be fished out;
In addition, after soaking in water, the lamb can dissolve the ammonia substances present in the intermuscular protein of the lamb into the water, which can very effectively reduce the nasty smell of the lamb!
2. Put cumin and white root
Eating lamb, most of it is to eat the umami taste; and if the seasoning or spices, the taste is too strong; heating during the cooking process, will make the aroma of the large ingredients fully dissolved into the meat or soup, so that the umami taste of the lamb will be covered; but it is not worth the loss;
And cumin and baizhi can be said to be the preferred spices for lamb stew; the taste is not strong, but there is a fragrance of spices; especially Baizhi is still a taste of Chinese herbal medicine, stew lamb put baizhi is good, has the effect of removing fishy taste and enhancing the effect.
<h1 class= "pgc-h-arrow-right" > lamb stew and boil lamb soup, keeping in mind "3 do not put"</h1>
1, do not enlarge the material
Big ingredients are what we often call star anise; the old saying often says "pigs are not peppers, sheep are not expected"; it is said that when making pork, do not put peppercorns, do not enlarge the material when stewing lamb; especially stewed lamb, you can put peppercorns to go fishy and fresh, but remember not to enlarge the material;
Large ingredients belong to a spice with a strong special aroma; although it helps to remove odors, but the aroma of large ingredients is strong, especially the stewed lamb, if you add large ingredients, it will not only cover the umami taste of lamb or mutton soup, but also make the mutton soup black; casually, stew lamb amplification material must be cautious!
2. Do not put cooking wine
Cooking wine, as a kind of seasoning to remove fishiness and freshening; 90% of meat dishes can be directly put cooking wine; but for stewed lamb, remember not to put cooking wine, not only will cover up the umami taste of lamb, the ingredients in cooking wine will react with lamb, causing lamb to become sour, eating very strange, not delicious at all;
Cooking wine belongs to a kind of compound seasoning wine, which not only contains alcohol, but also adds some spices and seasonings; stewed lamb into cooking wine, although high temperature heating, alcohol volatilization will take away the smell of fishy; but the spices and other ingredients inside will be integrated into the soup, the taste will be sour and become strange; and want to use wine to go fishy, it is recommended to choose yellow wine or flower carving wine, alcohol volatilization only takes away the smell, but there is no other strange taste!
3, do not put sweet spices or oxalic acid food
Lamb is a relatively fishy meat ingredient, if you put some sweet spices, such as rock sugar that is often put, etc.; not only will aggravate the fishy taste, so that people are prone to nausea after eating, and the sweet spices are too heavy sugar, lamb is more nourishing, eating with the spleen and stomach will aggravate the greasiness of the spleen and stomach, which can easily lead to fire;
In addition, the protein content in lamb is high, at this time it is recommended not to eat with oxalic acid-rich substances, such as hawthorn or spinach, etc.; protein and such foods rich in oxalic acid and other foods to eat together, may produce oxalate precipitation, not only affect the absorption of protein, but also not conducive to the health of the stomach and intestines.