As the old saying goes: "into the volcano to eat mutton soup, winter does not wear a fleece shirt", into the volcano to drink mutton soup is a lot of places to deal with the hot summer "trick" to heat, a bowl of mutton soup into the belly, sweat, all over the body are transparent, but in the stewing mutton many people have the misconception that mutton stink is relatively large, want to add a lot of spices to remove the stink of mutton, but in fact cooking mutton soup seasoning the less the better, to learn to subtract.

In some regions that produce high quality lamb, the stew is cooked with almost no spices and only salt is used to season the meat, as is the case with the hand-held meat in Inner Mongolia. But if the local quality of lamb, in stewing lamb soup should remember to "avoid using 2 kinds of more than 3 ingredients", the same can make soup fresh and tasty, not black, small stinky lamb soup.

Do not put 2 things - cooking wine and star anise

1、Sauce

The cooking wine can be a small helper to remove the fishy, in cooking meat dishes will basically pour a small amount of cooking wine to achieve the effect of removing the fishy aroma, but in the stew of lamb soup is never to add cooking wine.

The purpose of drinking lamb soup is not only rich in nutrients, but also its fresh taste, and the wine itself not only has a hint of wine, there is a hint of acidity, both flavors do not match with the fresh taste of lamb, if in the stew of lamb soup, adding the wine not only can not achieve the role of deodorization and freshness, the acidity and wine taste of the wine will blend with the taste of lamb soup, but make the taste of lamb soup become very strange, the taste is also The taste of lamb soup will be greatly reduced. Therefore, when stewing lamb soup, it is best not to add wine to avoid affecting the taste and texture of lamb soup.

2、Anise

Star anise, pepper and other common spices in the kitchen, the special fragrance is very strong, in cooking, especially in the stew or do stew, add a few can refresh and aroma is very good. Many people in stewing lamb soup, will add pepper, star anise, allspice, cinnamon and other super spices, to remove the stink of lamb soup, in fact, this not only does not achieve the effect of removing the stink, but will cover the fresh taste of lamb, lamb soup to drink only the taste of spices, no fresh taste of lamb, which will lose the joy of drinking lamb soup.

When stewing lamb soup especially can not add star anise, as the saying goes "pig not pepper, sheep not material", meaning that it is best not to add pepper when stewing pork, and do not put star anise when stewing lamb, this is not without principle. Lamb usually taste more fresh, although there is stink but not big, and star anise is a relatively strong and dominant fragrance of spices, stewed lamb soup if you add star anise, lamb soup fresh taste is easy to be covered off, but also the more stewed the more stink, more importantly, star anise off color, will affect the color of lamb soup, soup color will also be stewed the more black, so that people do not look appetizing.

Use 3 more things - dahurica, cumin and ginger

Although you can't use star anise in lamb soup, you can use dahurica, cumin and ginger to remove the stink and bring out the freshness.

1, Angelica dahurica

Angelica dahurica is not only a Chinese herb, but also a spice that has the ability to eliminate odors, and its fragrance is fresh. However, it should be noted that a layer of white powder is attached to the surface of dahurica, which should be cleaned before it is put into the pot. If it is not cleaned and put into the pot directly, the white powder attached to the surface of dahurica may adhere to the lamb during the heating process, thus affecting the appearance of lamb soup.

2、Cumin

Cumin and lamb are a "golden pair", an essential spice in lamb soup. Although the fragrance of cumin is relatively heavy, but and lamb is more in tune, in the stew of lamb, as long as the amount of cumin added to control, stewed lamb soup delicious, lamb fresh, but remember not too much, a pound of lamb 5 grams of cumin is enough to avoid too much cover the fresh taste of lamb.

3、Ginger

Ginger is a great little helper in the kitchen for removing fishy things and a quality ingredient for summer. As the saying goes, "eat radish in winter and eat ginger in summer", ginger contains ginger spice that helps blood circulation and increases the drainage of body fluids, when stewing lamb soup, adding ginger can not only give lamb soup to the stink and freshness, but also increase the nutrition of lamb and enrich the flavor of lamb soup.

When stewing lamb, you want the lamb soup to be delicious without stink, in addition to the above mentioned "do not put 2 kinds of more with 3 ingredients", there are these 2 tips to remember.

1, the lamb should be soaked before the pot

Usually many people in stewing lamb soup, buy home after rinsing the lamb directly into the pot, but this lamb still remains in the blood, stewing out of the lamb stink is relatively large. If you have time, you can soak the lamb in water for more than half an hour. During the soaking period, you can diligently change the water and knead the lamb, so that the blood in the lamb will precipitate out. Although blanching can also let the blood in the lamb precipitation, but may let the lamb in part of the nutritional loss, so lamb soaking to let it precipitate blood is more effective, convenient, but also will not let the lamb nutritional loss.

2, cold water in the pot, without a lid

After the lamb has been soaked, most of the blood has been precipitated, without blanching can be directly cooked in a pot of cold water. Because the cold water pot, lamb and water in the same time heating, lamb heated evenly, most of the nutrients and fresh substances will slowly dissolve in the soup, the taste of lamb soup will be more fresh. If the lamb is cooked in hot water, the lamb will not be heated evenly inside and outside, and the nutrients and fresh substances in the lamb will not be completely dissolved in the soup, so the taste and flavor of the lamb may be slightly inferior, and the lamb soup will not be as fresh.

When stewing lamb soup, it is generally not necessary to cover the pot with a lid. Adding a sufficient amount of water to the pot allows the stink to evaporate along with the water vapor, thus reducing the stinkiness of the lamb soup. It is important to note that since the water evaporates relatively quickly when cooked open, if you need to add water halfway through, you must heat the water because adding cool water will cause the temperature in the pot to drop suddenly and the protein and fat in the soup will solidify quickly, which may also affect the taste and texture of the lamb soup.

Share a recipe for carrot and lamb soup

Ingredients needed: lamb, carrot, ginger, cumin, dahurica, salt and chicken seasoning.

1, after rinsing the lamb with clean water, cut into suitable-sized pieces into the water soaked for half an hour, in the process of soaking to change the water several times, until the water soaked lamb becomes clear, ginger cleaned and sliced.

2, soaked lamb into the casserole, add more cold water, open the lid and cook for about 30 minutes, here the casserole is relatively small, adding hot water once in the middle.

3, add cumin, dahurica and ginger, stir well and continue to cook for 10 minutes, by which time the lamb soup is basically cooked.

4, wash and cut carrots hobnail block, pour into a casserole dish covered with a lid and simmer for about 10 minutes, you can add salt and pepper to taste, and sprinkle cilantro on the pot.

--Laoi said--

There is also a practice recently eaten also feel better, share to you, when stewing lamb soup can first fry a carp, use carp soup to stew lamb, can really fresh on fresh, but also no stink, soup color will also be creamy and rich, more attractive appetite, according to their preferences to choose.

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