Cold winter,Lamb stewbecame the first choice of many people, and it bothDeliciousand nutritious. The cold of winter is hard to resist, and we need to eat more hot foods to boost our physical strength and improve our immunity to survive the cold winter smoothly. In winter,LambIt is especially popular, and the business of the sheep soup restaurant near our community is booming every day. I went to try it once a few days ago and it tasted really good, especially with the pairingCakesEat it together, reallyDeliciousExtremely. Personally, however, I prefer to do it myself and spend some money on fresh onesLamb, stew a hot pot at homeLambsoup, feeling more satisfied. However, in winterLamb stew, be sure not to add it indiscriminatelySeasoning。If you use it incorrectly or too muchSeasoning, originally deliciousLambThe soup may become strange in taste. Many people think that not enoughSeasoningIt can't be covered up at allLambThe smell of the smell. However, in fact, solvedLambThe smell does not need to be used in large quantitiesSeasoningThe key lies in the right selection and use of the right amountSeasoning。I'll share that belowLamb stewThe specific method of soup andSeasoningTo match, just add the following five typesSeasoning, you can make the aroma overflowingLambThe soup is not fishy or fatty.
Lamb stewBefore the soup, first you need to put it freshLambSoak in water for 1 to 2 hours. In this way, the dirt, fishy smell, blood and water can be soaked out. Then, willLambRinse several times to ensure complete cleanliness. WaitLambAfter washing, cut into large pieces and set aside.
Expanding: In processingLambtime, you can choose some good qualityLambblocks, such asLeg of lamborLamb loinWait. CuttingLamb, you can choose the right size according to your preference. Next, will:LambSoak in cold water, this step can be removedLambThe smell can keep the meat tender and make the meat softer. A pinch of salt and vinegar can be added during the soaking process to help removeLambon the blood and smell. RinseLamb, you can gently rinse with running water to make the meat cleaner. Be careful not to flush away excess fat, as fat isLambOne of the first aromas.
willLambPut it in a pot, add an appropriate amount of water, and then addSegments of green onionswithSliced ginger。Once the fire is boiling, skim off the foam and dirt and turn to low heatBlanchBlanchThe purpose is to removeLambThe smell of fish and blood. BlanchAfter that, pour out the sewage in the pot and re-add the water againBlanchuntil no foam is produced. Finally, add an appropriate amountAngelica dahurica
Expanding:BlanchYesLamb stewThe decoction is an essential step, and it can help to removeLambimpurities and fishy smells in the making of the ultimateLambThe soup is more fragrant and tasty. InBlanchIn the process, you can pay attention to controlling the heat, and too much fire may be damagedLambThe taste of the fire, if the heat is too small, it cannot be completely removedLambThe smell of fish. In addition, it can be found in:BlanchWhen adding an appropriate amountCooking wineto further remove the fishy taste. During the simmering process, you can add some in moderation according to your personal tasteSliced gingerwithSegments of green onions, not only to increase the fragrance, but also to remove the fishy greasy. Sichuan peppercorns are also a good choice for adding flavor, and an appropriate amount can be added during the stewing processSichuan peppercorns
Cover the pot and simmer over low heat for about 1 and a half hoursLambThe fragrance and nutrition are brought to full play. Finally, when there are about 5 minutes left from the pan, add the appropriate amount of salt andGround white pepperSeason to taste. After stirring well, turn off the heat and serve.
Expanding:Lamb stewTime is the key, and the mastery of the heat can make itLambSoup moreDelicious。The simmering time should not be too long, otherwise it will resultLambOvercooking, the texture becomes old and hard. At the same time, it can't be too short, otherwiseLambThe flavor and aroma cannot be fully released. The simmering time can be adjusted according to your preference and the quality of the meat. When seasoning, you can taste it firstLambSoup, adjust the salt and appropriate amount according to personal tasteGround white pepperDosage. In addition to salt andGround white pepperYou can also add some other seasonings according to personal preference, such as:MSGLight soy sauceetc., to increase the deliciousness and depth of the soup.
WinterLamb stewSeasoningDon't mess around. Just addAngelica dahuricaSegments of green onionsSliced ginger, salt andGround white pepperThese fiveSeasoning, you can let itLambThe soup tastes more delicious, and the smell and fishiness can be reduced. BlanchAnd slow simmer isLamb stewThe key steps of the soup are able to makeLambMore tender and tasty. And while adding salt andGround white pepper, it can be adjusted according to personal taste. Finally, you can enjoy a bowl of hot foodLambSoup, to warm up and protect yourself from the cold.
This is slowly simmeredLambSoup, not only kept upLambThe tender taste can also be madeLambThe nutrients in the body are fully dissolved, providing the body with rich protein and vitamins, while also boosting immunity and defending against the invasion of cold. It's piping hotLambSoup can not only warm people's hearts, but also satisfy the enjoyment of taste buds. You can choose to will:LambSoup to go withCakesCorianderChili oiland other ingredients to increase the taste and layer. It is also possible to add someVegetables, such as onions, potatoes, carrots, etc., makeLambThe soup is more nutritious. Whether eaten on its own or with other ingredients, this bowl is piping hotLambSoup can drive away the cold and inject warmth into the body.
On a cold winter day, enjoy a bowlLamb stewThe soup is a great treat. This dish both nourishes the body and boosts immunity. Pass the aboveSeasoningPairing and simmering stepsLambThe smell and fishy smell of the soup have been effectively reduced while being retainedLambThe delicious taste of itself. This dish is suitable for both family consumption and entertaining guests. Notes:
1. Before stewing mutton, you need to soak the mutton first to remove dirt and fishy smell.
2. Add an appropriate amount of water, green onion and ginger slices, and blanch to remove the fishy smell and blood.
3. When slow-simmering mutton, add Angelica dahurica to remove the smell.
4. Add salt and white pepper to taste at the end, which can be adjusted according to personal taste.
5. You can add coriander, chili oil and other ingredients according to personal preference to increase the taste.
6. It can also be paired with some vegetables to enrich nutrition and taste.
7. The simmering time should be mastered, too short will affect the taste, and too long will make the meat old and hard.
8. Pay attention to the freshness and high quality of mutton selection.
9. Pay attention to the combination of seasonings and avoid using too many or inappropriate seasonings.
、.It can be adjusted according to personal tastes and needs.