Stewed lamb soup, spiced is "layman"! Chef: Only add 2 samples, the lamb soup is delicious, not fishy
Hello everyone, thanks for reading the article I shared, today I want to say to you: "Stewed lamb soup, spiced is "layman"! Chef: Only add 2 samples, the lamb soup is delicious, not fishy and not fishy!'
When it comes to sheep soup, many people have drunk it, in autumn and winter, the weather turns cold, drink a bowl of hot sheep soup, not to mention how beautiful.
Although it is already autumn, it is still in the three-volt day, the temperature continues to be high, and the temperature here in my house is as high as 35 ° C. Can I drink mutton soup on a hot day? OK. Isn't it getting hotter and hotter the more you drink? In fact, in Jiangsu and Anhui, there is a custom of "eating fu sheep in futian".
The sheep is the lamb after the ambush. In the Huaihai area, there is a folk saying that "a bowl of soup for the sheep is not prescribed by a divine doctor." It can be seen that drinking sheep soup and eating mutton on three days is good for the body. Drinking sheep soup in Futian is to use heat to make heat, sweat and detoxify, and exorcise the poison and moisture of winter and spring, which is also a method of dietary therapy.
The lamb is tender and the mutton soup is delicious and mouth-watering. But lamb has a very fishy smell and is difficult to drink if not handled well.
Many people have stewed lamb, the more stewed the fishier, and it has nothing to do with deliciousness, what is going on? The main reason is that there is a problem with the practice.
Pork only has a fishy taste, while lamb not only has a fishy taste, but also a smell, which is a unique taste of lamb, and the breed of sheep, male and female, age, eating, etc. are directly related, thus affecting the taste and taste of lamb. In general, rams are larger than ewes and adult sheep are larger than lambs. The smell of lamb is derived from the fat under the skin of the lamb, so lean meat generally has no smell.
If you want lamb to have no fishy taste, the first thing is to start from the root, try to buy echino or lamb meat, the smell is much smaller.
After choosing the lamb, how to cook it is also key. Even if you buy lamb, if you use the wrong method, the lamb will still have a bad taste, and you can't eat it at all.
When despondentizing meat, there is a simple and quick way, that is, with spices, spices have a special flavor, can cover the fishy smell of meat. However, lamb stew is not suitable for spices, the fishy taste is gone, but the umami taste of lamb is gone, and the mutton soup is tasteless.
The chef said that the stewed lamb soup and spices are "laymen", in fact, only 2 spices are added, to ensure that the lamb soup is delicious and not fishy.
Which two spices to add? In fact, it is very common, every household has, that is, onions, ginger, but also usually used to fishy, although not as fragrant as spices, but very effective, but also to retain the umami taste of lamb itself, killing two birds with one stone.
Let me share with you the method of the sheep soup restaurant, it is very simple, the taste is very delicious, like to drink quickly collect it.
————【Sheep Soup】————
Prepare fresh lamb, fresh lamb bones, green onions, ginger, coriander, salt, cooking wine, pepper, etc.
【Directions】
1, buy fresh lamb, sheep bones, do not freeze, the taste will be much worse, rinse and drain the water. Add half a pot of boiling water to the pot, put the lamb and lamb bones in cold water, add the shallots and ginger slices, and blanch the water on high heat for 5 to 10 minutes.
2: After boiling, use a spoon to skim off the foam until there is no more foam, fish out the lamb and lamb bones, rinse with warm water.
3: Add half a pot of water to the pot, add some shallots, ginger slices, cooking wine, put in the lamb and lamb bones, boil on high heat and turn to low heat, cover the lid and continue to simmer for 1.5 to 2 hours.
4, the time is up, the lamb soup is stewed. Scoop out the lamb and cut it into thin slices, put it in a bowl, pour the milky white sheep soup, add salt, pepper, and chopped coriander, and the delicious lamb broth is ready. Every time I stewed lamb soup, I could drink 3 large bowls in a row, which was too fresh.
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