Mutton boiled soup is a favorite dish of Henan peopleGastronomy, especially in eastern HenanGoatsThe soup is delicious and has no smell. In the streets and alleys of Zhengzhou, you can find a lotLamb brothpavilions, and most of them are still open 24 hours a day. In the boiling pot in these restaurants, there is a huge oneGoatsPieces of meat, with an enticing aroma. However, many people stew at homeLamb broth, often encounter some troubles, such as the color of the soup is black, and the taste is strong. Today, I'm going to share some tips for making a delicious white stewLamb broth
YudongGoatsIt is a breed that has been domesticated by wild sheep, they can run fast, the meat is tender and tough, and they belong to"Two low and three high"The characteristics of the flesh. It's fat andCholesterolLow in content, while protein,Vitaminsand higher mineral content. Therefore, stewed outLamb brothNot only is it delicious, but it's also nutritious.
In order to stew excellently, the flavor is goodLamb broth, we need to master someCooking skills。Below, I will introduce the trick of "3 put 3 don't put it", so that the mutton soup soup made by everyone is thick and white, and the taste is fragrant.
(1) Do not put star anise
Star anise is a commonly used cooking spice, but in stewLamb brothIt is best not to use it. Because the flavor of star anise is too strong, it will mask the umami of the lamb itself and will make the soup dark. So, in order to maintain the original flavor of the lamb, we should avoid putting star anise.
(2) Do not enlarge green onions
Green onionsIt is a flavor-enhancing ingredient commonly used in cooking, but in a clear stewLamb brothIt is better not to putGreen onions。BecauseGreen onionsDuring the cooking process, a special smell is produced, which gives the soup a hint of "stink". So, in order to avoid this, we can choose not to put itGreen onions
(3) Do not put cooking wine
Cooking wineIt is a commonly used ingredient in cooking to remove the fish, but in stewLamb broth, it is best not to use it either. BecauseCooking wineA sour taste will be created, which will affect the taste of the soup. If we want to keep the soup fresh, it's best not to put itCooking wine
(4) Soak in water
in a stewLamb brothBefore, we can soak fresh lamb in clean water for two hours. During the soaking process, remember to keep changing the water until the water becomes clear. Doing so will soak out the excess blood and effectively remove the smell.
(5) Add boiling water and simmer
in stewLamb brothBefore, we boil the water and then add the soaked lamb. After the water is boiling, remove the foam from the top and keep it on high heat. This is a key step in the soup with a rich white color.
(6) Add spices
StewLamb broth, we can add some spices in moderation, such as angelica, cumin, and pepper water. Angelica angelica and cumin can reduce the smell of lamb and add aroma. In the last five minutes, you can add half a bowl of pepper water to further enhance the flavor and remove the smell. It is stewed like thisLamb brothThe soup is milky white, fragrant, and has no smell.
StewLamb brothis a delicious and nutritious food to master someCooking skillsIt allows us to make betterLamb broth。By not putting the star anise、Green onionswithCooking wineWe were able to maintain the original flavor of the mutton and avoid the problem of smell and darkening of the soup. At the same time, by soaking in water, simmering with boiling water and adding spices, we are able to make a rich white and fragrant oneLamb broth。Hopefully, these tips will help everyone enjoy authentic at homeLamb brothDelicious. If you find this article useful to you, please follow my account, your support is the greatest encouragement to me. Thank you!