After the beginning of winter, the weather gradually gets colder, so mutton has become everyone's favorite delicacy. Li Shizhen said in the "Compendium of Materia Medica": "Mutton can warm the heart and replenish deficiency, invigorate qi, stimulate appetite, and strengthen the body." "This shows how healthy lamb is. In ancient times, mutton was the meat of the royal court. Ancient books record: "The diet is not expensive, it is rare, and the imperial kitchen only uses mutton." ”
The meat of the lamb is tender and juicy, and it is indeed very satisfying to eat. For example, the nationally famous finger lamb is served with some leek flowers or leather teeth. The texture is enjoyable. As soon as the meat is eaten, the aroma of the oil spreads quickly in the mouth. Satisfy your appetite. Of course, in addition to finger meat, roast mutton and shabu-shabu mutton are also very popular.
Although eating meat is more enjoyable, in the cold winter, a bowl of mutton soup is the most comforting and warm thing. Many friends see that the mutton soup in the restaurant is thick and white, fragrant and delicious, and they want to try it at home, but no matter how they cook it, it can't be stewed milky. Not only does the mutton have a strong mutton flavor, but the soup turns dark, not to mention the delicious taste.
1.Octagon.
Anise is also called anise. It is a condiment that is commonly used in stews and pickles. Not only does it add flavor but it also removes the fishy smell. However, star anise is not suitable for lamb because there is an old saying, "Pig without chili pepper, lamb without chili." "I didn't expect it", adding star anise when stewing mutton will not only not increase the flavor, but also make the soup lose its original flavor, and the color of the soup will turn black.
2.Wine.
Cooking wine is an indispensable condiment when cooking food. It can remove the fishy smell. However, when stewing lamb, adding cooking wine will change the taste of the mutton broth. It will no longer be the original, but will have a strange taste.
3.Spring onion.
Some people put some green onions in lamb stew to get rid of the fishy smell. I used to add some green onions to my lamb stew, but a chef told me that if I add green onions when I stew lamb, the mutton soup will taste bad. It smells so bad and I won't let it go again.
Stewed lamb and scorpion] Main ingredients: sheep, scorpion, ginger, fennel, angelica, pepper.
The first step is to soak 2 catties of sheep scorpions in water for 1-2 hours and soak them in blood.
The second step is to add two large bowls of water to the pot and one large bowl of green tea. Green tea is a good way to remove the smell of mutton. There is no need to cover the pot when stir-frying, so that the aroma can come out. After soaking, remove and rinse with water.
The third step is to prepare some peppercorns and soak them in hot water.
Step 4: Add boiling water to the stew pot, then add the washed sheep scorpions, a few slices of ginger slices of angelica, a handful of cumin, cover the pot and simmer over high heat for 2 hours.
Step 5: If there is less water during the simmering process, you can add some boiling water.
Step 6: After simmering for 2 hours, the mutton broth has become thick and white. At this time, add pepper water to enhance freshness, stir-fry evenly, and cook for 2 minutes before eating.
The mutton soup stewed in this way looks like milk and is very fragrant. Pour the stewed lamb broth into a bowl, add a pinch of salt, sprinkle with chopped green onions and coriander and enjoy.
Summary of braised sheep scorpion technology:
1.Before boiling lamb, scorpion or mutton, it is best to soak it in water for 1-2 hours. In between, you need to change the water to soak the blood, which will greatly reduce the odor.
2.When stewing lamb, scorpion or lamb, if you want the soup to be milky white, you must add boiling water and simmer it over medium-high heat, not too short.
3.For the soup to be milky white, mutton oil is indispensable. Add a little lamb oil and the soup will be easier to stew to a milky white color.