Don't put the stewed mutton seasoning blindly, add these spices, and the mutton will be fragrant and milky.
Tomorrow will enter the wax moon, the taste of the New Year is getting stronger and stronger, every household has begun to prepare New Year's goods, of course, the indispensable is meat, such as beef, chicken, fish, pork, mutton, etc., but when it comes to mutton, most people respond that they can't accept its smell, so they can't eat anything other than mutton skewers.
However, as one of the traditional delicacies of our country, mutton stew is also loved by many people, and in order to remove the smell of mutton, adding spices during the stewing process can remove the smell of mutton and enhance the deliciousness of mutton. Next, I will share with you 3 kinds of spices that can be put in the process of lamb stewing.
1. Angelica dahurica. 
Appearance characteristics: Angelica angelica is a common spice with a white or milky white slender rhizome.
The role of Angelica dahurica in cooking: Angelica angelica can enhance the aroma and taste of dishes, improve the taste of meat, increase the freshness of dishes, especially when added to mutton, it has a very obvious effect of removing the smell and removing the fat, and can also make the mutton stew more delicious, and mutton is a perfect old partner.
Dosage: Under normal circumstances, about 1 to 3 grams can be used per catty of mutton, pay attention not to overuse.
2. White pepper.
Appearance characteristics: White pepper is a type of pepper, and there is also a kind of black pepper, which is mostly used in Western food, such as steak, both of which have the appearance of small white round beans.
The role in cooking: white pepper has a spicy taste, itself has a unique "smelly" taste, in the stewed mutton, white pepper mainly plays a role in increasing flavor, removing the smell and enhancing the taste, can provide rich aroma and taste for the mutton, but also can increase the flavor and texture of the dish, especially in the mutton soup, white pepper is an essential spice, if the use of powder will be better.
Dosage: Under normal circumstances, just put a little bit of mutton per catty, white pepper is spicy and stimulating, so it needs to be controlled appropriately when using.
3. Cumin.
Appearance: Cumin is also a very commonly used spice, with slender yellow-green seeds on the surface, edged and wrinkled on the surface, and its appearance is somewhat similar to cumin, but cumin is gray.
Role in cooking: Cumin has a unique aroma and flavor, in stewed mutton, cumin mainly plays a role in enhancing flavor and removing fish, can provide a rich taste for mutton, but also enough to add the flavor and texture of mutton, so that the more you chew, the more fragrant it is.
Dosage: Under normal circumstances, about 2 grams of cumin can be used per catty of mutton, but it can be slightly enlarged according to personal taste.
Of course, in addition to these three, there are other spices, and you can put 2 grams of white cardamom and 2 bay leaves. A combination of spices like this one will satisfy everyone's needs.
In conclusion, angelica, white pepper and cumin are the three most common spices used in lamb stew, each of which has its own unique taste and effect, which can enhance the umami flavor of lamb. As the Chinese New Year approaches, you may wish to prepare these spices in advance, and of course, when using these spices, you need to pay attention to their dosage and simmering time, so as not to affect their flavor and flavor enhancement effect. By using these spices in moderation, a delicious lamb stew can be made that allows people to enjoy this traditional delicacy even better.
Friends who see this will pay attention to it, share knowledge about food and various spices with you every day, and if you have any questions, you can leave a message in the comment area.