Introduction: Since ancient times, mutton has been widely recognized as a nourishing ingredient in winter. In Li Shizhen's "Compendium of Materia Medica", the food supplement value of mutton is specifically mentioned, saying that it can replenish deficiency in temperature, replenish qi in the body, appetize fitness, benefit kidney qi, nourish the gallbladder and brighten the eyes, ** deficiency and cold, five labor and seven injuries. Many people love to enjoy a steaming pot of lamb soup in winter.
Although lamb tastes meaty, it often bothers people because of its mutton smell. As a result, many people come up with ways to get rid of the smell of mutton and even like to add spices indiscriminately, but they don't realize that this will ruin the flavor of the whole pot.
When stewing mutton in winter, please keep in mind the "3 don't let go", and be sure to learn the correct way to remove the smell of mutton, so as to ensure that the mutton will not have the smell of smell and firewood, and the stewed mutton soup will be rich and delicious. Finally, I will also share my lamb soup recipe with you, I believe you will benefit a lot from it!
Stewed mutton in winter, what are the 3 things that "3 don't put down"?
Don't put it down: soy sauce
When stewing lamb, be sure not to put soy sauce, including light soy sauce, dark soy sauce, and various flavors of soy sauce. When making other dishes, adding a little soy sauce in moderation can increase the saltiness and flavoring effect. However, when stewing mutton, if soy sauce is added, the saltiness of the soy sauce will destroy the original flavor of the mutton, and the color of the soy sauce will affect the natural white color of the mutton soup, resulting in the stewed mutton that is neither tasty nor good-looking.
Two don't put it: cooking wine
Again, never add cooking wine. Cooking wine is often used to remove fishy odors from ingredients and can be used when marinating meat and seafood. However, when stewing lamb, remember not to add cooking wine. Because the cooking wine may not be completely volatilized, the mutton soup has a winey taste, which seriously affects the taste.
Two don't put it: cooking wine
In addition, five-spice powder cannot be added. Allspice powder is a mixture of spices such as star anise, cinnamon, peppercorns, cloves, and fennel, and a little spice powder is added to the grilled meat to create an enticing aroma. However, when stewing lamb, remember not to use five-spice powder. Because the aroma of five-spice powder is too strong, it will mask the aroma of the mutton itself, and the stewed mutton soup will also become cloudy.
When stewing mutton, if you want the mutton to not be fatty, and at the same time do not affect the aroma of the mutton and the color of the mutton soup, what ingredients should be put to remove the fat?I asked a chef friend for advice, and he recommended the following three things for everyone.
1. Release ginger:Add ginger: Ginger is rich in gingerol, and adding ginger in moderation when stewing lamb can effectively remove the smell of mutton, and the taste of ginger itself will not overshadow the flavor of mutton. In addition, adding ginger to the soup in winter can also play a role in wardring off the cold, killing two birds with one stone.
2. Enlarge green onions:Everyone should have heard of it"Stir-fried lamb with green onions"In this famous dish, it can be seen that green onions and lamb are very good companions. Green onions can effectively remove the smell of mutton and can also add umami. But be careful, just put in the cut green onion, a small amount.
3. Put white radish:Put in the white radish: When it comes to lamb stew, there is another good partner, and that is the white radish. The spiciness in white radish can reduce the smell of lamb. In addition, eating radish in winter and ginger in summer, white radish is cold, and lamb is warm, and the two can complement each other in stewed soup.
Now, I would like to recommend you a recipe that is perfect for the winter season, and that is the lamb soup stewed with white radish.
Winter recipe: Lamb soup stewed with turnips
Lamb soup with radish is a delicious and nutritious soup. Here's how to do it:
Ingredients: 500 grams of lamb cubes.
2 large turnips.
2 tomatoes. 3 green onions.
3 slices of ginger. Salt and pepper to taste.
Steps:1Put the lamb pieces into a pot, add enough water, bring to a boil, skim off the foam, then remove and wash for later use.
2.Cut the radishes, tomatoes and onions into cubes and set aside.
3.Add water to the pot, add ginger slices and green onions after boiling, then add the lamb pieces and cook for 10 minutes, skimming off the foam.
4.Pour the chopped radish cubes and tomatoes into the pot and continue to simmer for 20 minutes.
5.Finally, add salt and pepper to taste, adjusting to taste.
6.Simmer until the lamb and radish are tender, then turn off the heat. You can sprinkle with chopped green onions as a garnish.
7.Place the stewed lamb soup with radish in a bowl and enjoy.
It's a basic practice, and you can adjust and add or subtract materials according to your personal taste. Happy cooking and appetizers!