The weather is getting colder, it is time to drink sheep soup again, in the cold weather to a bowl of hot sheep soup, delicious and nutritious, warm from head to toe, then, today I will share with you a sheep soup method.
The most delicious way to do the sheep soup is to stew, seemingly simple, but many people just can't do it well, many people make the lamb soup fishy taste is very heavy, and some people put a lot of spices, star anise, peppercorns, and cinnamon in order to make soup, in order to remove the fishy smell, I want to put the spices at home, and some people directly put it in the pot to stew, in fact, these methods are wrong, if you want to stew out of the lamb soup fresh and beautiful, you don't need to put too many spices, just open the fire to stew, The resulting mutton soup is still delicious and not yet fishy. When stewing lamb soup, it is wrong to put spices, teach you the correct method, and the white meat of sheep soup soup is fragrant and fishy.
Sheep soup is generally divided into clear soup and white soup, the two flavors have their own advantages, but in our side most of them are milky white sheep soup, a bowl of successful sheep soup first soup is color white milk, fresh but not greasy, fragrant but not greasy, color and flavor are complete, in fact, stewed sheep soup is very exquisite.
First of all, let's talk about the selection of sheep soup, this is the top priority, first of all to ensure that the quality of the lamb is good, with the freshest lamb, if there is a condition, use the whole sheep to boil the sheep soup, use a sheep to boil out of the sheep soup is more fragrant and more delicious, everyone should buy more than two years of high-quality goats when buying sheep, because the old sheep fat cholesterol content is low, the protein content is high, the lamb meat is delicious and more resistant to cooking, if it is resistant to cooking, the soup rate will increase, the relative cost will be reduced, and the taste of the soup will be better. And the meat of the goat will be more compact and more suitable for stewing, so it is necessary to choose the goat.
Prepare the right amount of lamb and sheep bones and mutton oil, if you want to boil out the mutton soup delicious, these three ingredients are indispensable, the general ratio of bones and water is 1:5, ten pounds of bones, 50 pounds of water, mutton fat is based on the amount of mutton to decide, mutton fat then put less mutton fat, mutton lean then put more mutton fat, but in the process of cooking need to be added separately, otherwise not enough flavor, mutton soup milk white is the result of water milk blending water and oil, so if the oil is not enough, it will not boil a good milk white sheep soup, And adding mutton oil will make the soup taste more mellow. When stewing sheep soup, the three ingredients of mutton oil, lamb bone, and mutton are indispensable, and the stewed lamb soup is delicious and milky and has no fishy taste.
The next step is to start making, and today I bring you two kinds of lamb soup methods, the first is the method of lamb soup in the restaurant, and the second is the home version of the production method.
The practice in the hotel
First of all, the lamb and sheep bones are cleaned with water, washed several times, the surface of the blood water is cleaned, and then soaked in more cold water for one night, the winter temperature is lower if it is more than 10 hours, the summer temperature is higher is more than 4 hours, the middle of the water, try to run out a little more water, so that when boiling the soup, the impurities will be less, the fishy smell will be reduced, and the color of the soaked bones and meat will be white.
Fish them all into a large pot, fill the pot with water, boil on high heat, what spices do not put, as the temperature of the water in the pot rises, the blood water will slowly boil out, the color of the soup will become darker, darkened, and finally there will be blood foam floating on it, this time you need to use the leaky net to fish out the blood foam, the blood foam is fished out, the soup is boiled out of the color is milky white, the smell is gone, the soup color will be dark, there will be a fishy smell, so in the process of stewing, you must keep fishing out the blood foam, Fish clean the impurities in the sheep soup, so that the boiled soup will be more milky, the smell in the blood foam is very large, if you do not fish out the smell as soon as possible will run into the soup, will affect the color and taste of the soup, the hand must be diligent, this step can not be lazy, when you see the surface of the pot foam fished clean, this time with a spoon in the bottom of the pot stirred, this time the pot will reappear blood foam, to quickly fish out.
Repeat the same action, you will find that just now the dark color of the soup slowly becomes clear, when you see the surface of the white foam is not blood foam, this time can be, the cooked lamb fish out, refill the boiling water, open the high heat, do not cover the lid to boil, do not add cold water when adding water, and then continue to cook, so that the cooked mutton soup will be very milky white, and there is no fishy smell.
Home version of the lamb soup recipe
Wash the sheep bones and meat, soak it in cold water for 2 hours, then fish it out and put it in the pot, pour enough water, boil the water and then fish out the foam, cook it for about 5 minutes after the bones and meat are fished out with warm water to wash the bones and meat clean, then refill the pot with water, boil it on high heat, see the blood foam after the water boils, fish out the blood foam, and then boil it on high heat for 4 hours, you can add water in the middle, you can put mutton oil, you can also put some old soup, the taste will be better, after 4 hours you can fish it out and drink it.
When stewing lamb soup, lamb, lamb bones, and mutton oil are indispensable.
mutton
Sheep bone
Mutton oil
The stewed lamb soup is delicious and milky without fishy taste, the above is the method of the lamb soup I brought to you, have you learned?
If you like it, remember to pay attention to it.