Stewed lamb soup, do a good job of "3 tips and 3 do not add", to ensure that it is delicious and white, no smell, delicious and save money
Hello everyone, thank you for reading the article I shared, today I want to say to you: "Stewed lamb soup, do a good job of "3 tips 3 do not add", to ensure that delicious and white, no smell, delicious and save money!' 」
Lamb is warm, nutritious, can withstand the wind and cold and nourish the body, known as "winter good products", so it is excellent to eat more lamb in winter. Drink a bowl of hot lamb soup, moist and warm, and feel comfortable.
The lamb soup is delicious, but not stewed. Lamb has an unacceptable smell, if not handled well, it will be meat soup is also fat, wasted money, so many people would rather pay money to go to the sheep soup restaurant to drink sheep soup. However, a bowl of mutton soup for 25 yuan, only two or three pieces of lamb, drinking every day is not cost-effective, it is better to learn to stew by yourself.
A pot of qualified mutton soup, first of all, there is no smell, and secondly, the soup is thick and white, the taste is delicious, and it is not easy to stew a pot of lamb.
Stewed lamb soup, with what lamb? What seasonings to add? Make these 2 points to ensure that the mutton soup is white and delicious, without a little smell. When the chef's second uncle said that if the lamb is of very high quality, it can be stewed directly with water to ensure that there is no taste.
However, the lamb that can be bought on the market basically has a smell, and the most common way is to add spices. The aroma of spices is rich, and it has the effect of de-increasing fragrance, but some spices "cannot be put" when stewing sheep soup, and at the same time, it will also cover the umami taste of lamb, resulting in lamb not fresh, so do not use spices casually.
Today I will share with you the skills of lamb stew, friends who like to drink mutton soup, learn from me.
The chef said that when stewing lamb soup, do a good job of "3 skills and 3 do not add", which ensures that the lamb soup is delicious and white, has no smell, and is as delicious as the sheep soup in the sheep soup restaurant, and saves money.
【3 tips for stewing lamb soup】
(1) The lamb should be soaked
The smell of lamb comes from blood water and fat, and most of the blood water can be removed by soaking, and the smell will be reduced a lot.
(2) The lamb should be fried before stewing
The reason why the mutton soup will turn white is because the fat and water have an emulsification reaction, the lamb is fried, and the fat in the meat can be accelerated to accelerate the emulsification reaction and make the mutton soup white.
(3) The mutton soup should be simmered over high heat
As the saying goes, "big fire soup, small fire clear soup", if you want to stew a thick white sheep soup, you must stew it with a high fire, let the water continue to boil, you can quickly emulsify and become milky white.
【3 kinds of spices that cannot be added to the stewed lamb soup】
❶Octagon
Star anise is a large ingredient, the star anise is rich in flavor, can be de-flavored, but not suitable for stewed lamb (soup). The umami taste of lamb is very light, and it will be covered by the aroma of star anise, but it is not fresh. At the same time, the star anise will make the color of the mutton soup black, so the stewed lamb can not put star anise.
❷ Cooking wine
When cooking meat and seafood, cooking wine is often used to fish, but lamb stew (soup) can not be added. Cooking wine contains rice wine, and a variety of spices, after adding will make the taste of sheep soup become strange, not good.
❸ Table salt
Do not put salt when stewing lamb soup, it will make the lamb become firewood, it is not easy to stew, and then add salt when drinking.
How to stew the mutton soup? Below I share with you the specific method of lamb soup, simple and easy to operate, the soup is thick and white, the taste is delicious, and I like to drink it quickly and collect it.
Stewed lamb soup
Prepare fresh leg of lamb, leg of lamb bone, green onion, ginger, salt and white pepper.
In the first step, cut the leg of lamb into large pieces, put it in light salt water with the leg of lamb bone, soak it for 4 hours, when the lamb is white, remove it and rinse it.
Step 2: Put the lamb shank meat and leg of lamb bone in cold water, add the shallots, ginger slices, cooking wine, blanch the water on high heat for 5 minutes, remove and rinse.
The third step, pour the appropriate amount of oil into the pot, after 60% of the heat, add the leg of lamb, sauté the oil on low heat, add the green onion and ginger slices and stir-fry to create the aroma.
Step 4: Pour in the right amount of boiling water, transfer to the casserole dish, add the leg of lamb bone, and simmer for 1.5 hours on high heat.
Step 5: Scoop out the lamb and cut it into thin slices, put it in a bowl, sprinkle with green onion and coriander foam, add the right amount of salt, white pepper, and pour into a spoonful of tumbling mutton soup, and you can drink.
When stewing lamb soup, you don't need to add other spices, just use green onions and ginger, which can be cooked and will not cover the umami taste of lamb.
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