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How to stew mutton soup is not black

If you want to stew mutton soup is not black, you can try the following methods: pre-treat mutton: soak the mutton in advance for at least 1 hour to remove the blood and smell. Blanch mutton: blanch mutton in boiling water, cook until mutton changes color, remove and drain. Remove blood water: rinse the mutton after James water and remove the residual blood water.

When stewing mutton, you can add some ingredients such as white radish, spring onions or white pepper, which can help whiten the soup. In the process of stewing mutton, pay attention to simmer, avoid cooking too quickly, so that it is easier to make the mutton soup turn white. If the mutton itself smells fishy, you can add some sliced ginger, cooking wine or rice wine to the stew, which can also help remove the smell and make the soup clearer.

When stewing mutton, you can try a stove or a slow saucepan, which can slowly boil out the blood and fat in the meat, making the soup richer and clearer. After stewing, if you still feel that it is not white enough, you can finally blanch the meat a little, remove some of the fat and blood, and then put the meat back into the soup to continue stewing.

When fully soaking mutton soup before stewing mutton soup, the first thing to pay attention to is to soak mutton. Here, many friends wash the mutton directly and put it into the pot of James water. In fact, this is not good for reducing the blood in mutton. The correct step is that we should soak the mutton soup thoroughly before stewing, so that most of the blood in the mutton soup can be soaked out, so that the mutton stew will taste better.

Before making soup, you can fry or stir-fry the mutton, add hot water for ten minutes, and then turn to low heat to boil it, which will make the soup white. You can add crucian carp to boil together, which can not only make the mutton smell fishy, but also make the soup thick and white and nutritious, can also add sugar cane, but also can make the soup whitening and fresh.

How can sheep soup be delicious and delicious?

Poke the radish into several holes, put it in cold water and cook with the mutton, roll away and remove the mutton, then cook it separately to remove the smell. Rice vinegar to cut mutton into the water, add a little rice vinegar, to be boiled out of mutton, and then continue cooking, mutton flavor can also be removed. When cooking mutton with mung beans, adding a little mung beans can also remove or reduce the smell of mutton.

Boil the mutton in clean water and add chili oil to reduce the taste. Put the orange peel in the pot, boil it, pick it up and throw it away, then add a few orange peels and continue to boil. Repeat 3 Mel 5 times to remove the smell of mutton. Break the walnut (without shelling), live with gauze Pita Bread Plain, and then boil it in a pot with mutton. When cooking mutton, add Hawthorn to remove the smell of mutton.

If you want to make mutton soup not fishy, fresh meat is tender, you need to keep in mind the "three put three do not put" tips for stewed mutton soup. Three put: soak the fresh mutton in water, soak for two hours, change the water frequently in the middle, until the water is clear. In this way, the excess blood can be soaked and the smell of mutton can be effectively removed. As an artifact to remove fishy smell, spring onion and ginger is a necessary condiment for stewed mutton soup.

Blanch: blanch the mutton in boiling water for a few minutes to remove blood foams and impurities. Some cooking wine, sliced ginger and green onions can be added to the scalding process. These seasonings can help to remove the sauce. Prepare spices: when cooking mutton soup, you can add some spices, such as star anise, cinnamon, incense leaves, cloves, etc., these spices can not only increase the aroma of the soup, but also cover the smell of mutton.

What are the three kinds of stewed mutton?

Mutton in three places refers to some points for attention in the cooking process. The "three release" refers to putting oil, salt and wine, while not putting soy sauce, monosodium glutamate and sugar. Oil: before cooking mutton, you can put an appropriate amount of oil to increase the freshness of the meat and make it more delicious.

Cooking wine without cooking wine is specially used to remove fishiness, but stewed mutton soup is not suitable for cooking wine. If cooking wine is put, it not only does not have the effect of deodorizing, but also brings bad taste to the soup, causing the final stewed mutton to turn sour, so do not use cooking wine.

I think the stewed mutton is as follows: soak in clean water. Add spring onions and ginger. Put in enough water. Three do not put: no vinegar, soy sauce. No chicken essence, monosodium glutamate. No pepper, star anise.

Stewed mutton three refers to the three main seasonings for stewed mutton, and three without certain seasonings or ingredients. Ginger: ginger has the function of deodorizing and helping digestion, which can remove the smell of mutton and make stewed mutton more fragrant. Cooking wine: cooking wine can deodorize, make the meat more fresh and tender, and improve flavor and flavor at the same time.

What is the best seasoning for cooking sheep soup

There are four kinds of seasonings that must be put in mutton soup: ginger, cooking wine, salt and vinegar. Raw materials: mutton, spring onions, ginger, cooking wine, salt, sugar, vinegar. If you want the stewed mutton soup to taste good, you must first go out of the fishy smell of mutton. Soak the mutton in clean water for about two hours and rinse.

Aged vinegar: aged vinegar is one of the traditional condiments. Adding an appropriate amount of vinegar to mutton soup can soften the meat, ease the taste, promote digestion, increase appetite and so on. Salt: salt can not only increase the taste of mutton soup, but also promote the secretion of digestive juice and increase appetite. Ginger: the taste of ginger is strong and pungent, which can cover up the smell of mutton and enhance appetite.

Ginger and green onions are the basic seasonings for stewing mutton. They can effectively remove the smell of mutton and improve the overall aroma. Sliced ginger, sliced green onions and stewed with mutton can make the mutton soup more delicious. Cooking wine is conducive to further deodorization, while increasing the mellow taste of the soup. Salt and pepper are the key condiments to adjust the taste of the soup.

Star anise is a kind of seasoning that we usually use, but adding star anise to stewed mutton can enhance the flavor of mutton and remove the smell of mutton. So when stewing mutton, put star anise in it and stew it with raw mutton, which is full of flavor. Rice wine many people will drink rice wine to fishy. In fact, the special taste of yellow rice wine will destroy the original taste of the soup. So rice wine can be added to the mutton stew.

Stewed mutton soup can add some commonly used seasonings to increase the flavor, such as ginger: can go fishy to improve the aroma of the soup. Spring onions: can be fresh and fragrant, and the effect is better when used with ginger. Cooking wine: used to remove fishy meat and make mutton more fresh and tender. Salt: adjust the salinity of the soup. Pepper: add some spicy flavor. Star anise, incense leaves and other spices: increase the flavor of the soup.

The best seasonings of Double Boiled Lamb Soup soup include ginger, green onions, cooking wine, salt, pepper and coriander. First of all, ginger is an indispensable seasoning for stewing mutton soup. It can not only remove fishy meat, but also increase the fresh flavor of the soup. Ginger can be sliced or crushed and added to the soup. Its unique spicy taste can neutralize the mutton taste, making the soup more refreshing and delicious. Secondly, green onions are also an important seasoning to improve the flavor of mutton soup.