Stewed lamb, keep in mind the "3 plus 4 do not add", to ensure that the lamb is crispy, the mutton soup is delicious, thick white and tasteless
Hello everyone, thank you for reading the article I shared, today I want to say to you: "Stew lamb, remember "3 plus 4 do not add", to ensure that the lamb is crispy, the mutton soup is delicious, and the white taste is thick and white! 」
After the winter solstice, it has entered nine days, the weather is getting colder, drink more mutton soup, both nourishing and cold, very warm, so recently the business of the sheep soup restaurant is particularly good, can sell three or four hundred bowls a day.
The sheep soup in the sheep soup restaurant is indeed delicious, but the price is too expensive, a bowl of 25 yuan, only a few pieces of lamb, too uneconomical, or directly at home stew is more affordable. The method of stewing sheep soup is simple, but many people stew it is not delicious, the taste is heavy, the color is black, and it is not delicious at all, the main reason is that the seasoning is misplaced.
Many people think that no matter what kind of meat is stewed, the more seasonings must be more fragrant, which is wrong! When stewing lamb, this flavor seasoning cannot be put away.
Below I share with you the skills of stewed lamb soup, want the mutton soup to be white and delicious, keep in mind the "3 plus 4 do not add", otherwise it will ruin a pot of lamb.
【Lamb stew】
Prepare fresh leg of lamb, green onion, ginger, salt, cooking wine and pepper.
【Directions】
The first step is to buy the leg of lamb, cut it into large pieces, soak it in water for 2 hours, soak out the blood in the meat, fish it out when the lamb is white, and rinse it with water. After doing this step, the smell of sheep fat will be reduced a lot.
The second step, pour most of the pot of water, lamb cold water under the pot, add onion ginger, cooking wine, boil on high heat for 5 minutes. Use a spoon to skim off the boiled foam, remove the lamb after 5 minutes and rinse off with hot water.
Step 3: Pour the right amount of oil into the wok, pour in the lamb after the oil temperature is 50% hot, sauté the oil on low heat, add the green onion and ginger slices when the color is golden, and sauté to bring out the aroma.
Step 4: Pour in an appropriate amount of boiling water, put it into a casserole dish, bring to a boil on high heat and continue simmering for 40 minutes, add an appropriate amount of radish pieces, and continue to simmer for 20 minutes.
Step 5, before coming out of the pot, add salt and pepper, stir well and simmer for 10 minutes to taste, turn off the heat, and the lamb broth will be stewed.
【Tips for lamb stew】
The meat of the lamb is delicate and tender, as long as there is enough time, it will naturally rot, but it has an unacceptable smell, so it must be handled well. Do these key points well to ensure that the lamb is crispy and the mutton soup is thick and white and sweet.
1, many people stew lamb, are washed after a direct stew, this is wrong, should first soak in water for 2 hours, the blood in the meat are soaked out, you can reduce the taste of sheep.
2, when boiling water, cold water under the pot, do not hot water under the pot, otherwise the residual blood and water can not come out, the meat quality will become firewood.
3, lamb with oil to fry, fry out the grease, the mutton soup is more white, the taste is more fragrant.
4, stewed lamb, there are 4 spices can not be put, that is, pepper, star anise, cinnamon, pepper, these 4 are the king material, the taste is too heavy, will cover the lamb itself umami, lamb is not fragrant. Especially the star anise, must not be added, otherwise the mutton tastes like wood, the mutton soup is black, and the taste is heavy.
5, seasoning, only need salt, pepper, sheep soup original taste, fresh sweet no smell.
When stewing lamb broth, remember to put only onions, ginger, pepper, do not put peppercorns, star anise, cinnamon, pepper, to ensure that the lamb is crispy, the mutton soup is delicious, and the white taste is thick and white. If it is another method, such as red stewed lamb, these 4 flavors can be put away.
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