Mutton stew tastes worse the more you use it! Master "1 water 1 material 3", and the soup is delicious but not dry.

Guide: The more stewed mutton is used, the worse it tastes! Master "1 water 1 material 3", the soup is delicious but not dry.

Mutton is one of the best choices for winter tonic. In our north, it's freezing, and nothing is like a bowl of stewed mutton. A few cookies are real, the soup is fresh and juicy, the meat is fragrant, and the cookies are anti-hungry. After eating, they are warm from head to toe and all over.

For thousands of years, people have put mutton on our table by frying, roasting, frying, stewing, stewing, boiling and frying to meet the different tastes of the public. Although mutton is delicious, it has its own special smell, and everyone doesn't like it. When cooking at home, we always like to cover up the smell with various spices and seasonings. When cooking, frying, roasting and frying are all delicious, but when stewing, I always feel that it is not as delicious as the mutton restaurant, but it is still very bad.

As the saying goes: pigs don't pepper, sheep don't luxury, cows don't leek, and all kinds of ingredients can't be matched at will. Are very particular. When I was a child, I liked to eat mutton stewed by my grandfather most, and I seldom ate it outside. I hate my grandfather's bad cooking. Grandpa said: Everything comes into being. If you respect the ingredients, it will be delicious in return. Then when you grow up, you will understand.

Mutton, a special food, is not that the more spices you use, the better, which will be counterproductive. No matter how strong the spices are, it will make mutton taste bad. If you stew mutton at home, it's actually very simple. As long as you master this "1 water 1 seasoning 3", you can not only highlight the umami flavor of the ingredients themselves, but also make the soup thick and white, and it will not get dry and get angry if you eat too much.

Use 1 water first, and the soup will be thick and white.

Sheep soup: divided into milk white sheep soup and clear sheep soup. Most people in the family stew mutton soup with clear soup, and they always wonder why the mutton soup they stew is not white. Actually, it's skillful.

1. Frozen mutton must be soaked in clear water one night in advance to remove impurities and blood in the meat to reduce the fishy smell. If you buy fresh mutton, soak it in clear water for 2 hours to remove the fishy smell. This step is indispensable for mutton to be delicious and not fishy.

Frozen mutton is generally more fishy than fresh mutton, because blood and impurities are locked in the meat for a long time after freezing, while fresh mutton is slaughtered and eaten now, and blood will not coagulate for a long time. Therefore, fresh mutton is not as smelly as frozen mutton.

After the mutton is blanched, use cold water. After cold water enters the pot, slowly heating the water temperature can remove most of the blood in mutton and effectively remove the fishy smell. When hot water is directly put into the pot, the meat will shrink rapidly, and the blood and impurities in the meat are difficult to remove, so it is necessary to blanch the mutton with cold water before stewing to further remove the fishy smell.

3. Stir-fry mutton. There are two key points in drinking milky mutton soup. The first one is to stir-fry mutton. Pour a proper amount of oil into the pot and heat it. Put the mutton in the boiled water and stir-fry it quickly. This will stimulate protein and fat in the meat, and protein and fat will turn white when heated, instead of adding creamer or other chemicals. However, some unscrupulous merchants outside will choose additives to make mutton soup white for convenience and speed. Another way is to cook with a big bone fire, so that the soup will be milky white.

4. Stew mutton in hot water. After the mutton is fried for a while, stimulate the protein and fat in the meat, pour hot water along the side of the pot, while stirring, then you will see that the mutton soup is milky white.

Summary: If you want to drink milk-white fresh mutton soup, you should first treat the mutton, blanch it, stir-fry the meat, add enough hot water, and stew it with strong fire, so that the soup will boil, which will make it thicker and whiter.

Second, add 1 to make mutton soup delicious.

Stewed mutton and chicken can increase the flavor of mutton soup and remove the fishy smell of mutton. Stewed soup is delicious, no need to put chicken essence and monosodium glutamate. Mutton nourishes the stomach and drives away the cold, and chicken is the "king of food supplement". The combination of the two is not only delicious, but also nourishing.

Some people say that "fish and sheep fresh" is delicious, but you have never eaten "chicken and sheep fresh", which tastes better and is great! When you stew mutton, you can use a chicken rack or an old hen, blanch it with water, and then stew it together in mutton soup.

Third, three ingredients are used, which are not dry to eliminate odor.

Mutton stew must learn to use subtraction to get the delicious flavor of mutton itself, not a bunch of spices and seasonings, so my mutton stew is the following three ingredients.

1. Pepper: You can put some pepper in the mutton stew. The taste of pepper is hemp, which can change the taste of mutton, but it will not affect the umami taste of meat. Therefore, when you stew mutton, put some pepper, which can not only sterilize, but also cover up the fishy smell of mutton and achieve a refreshing effect without taking away its taste.

2. White pepper: You can put some white pepper when you stew mutton, but you can't put black pepper. Black pepper has a stronger flavor, which aggravates the color of the soup and affects its appearance. White pepper is pungent and contains piperine, aromatic oil, crude protein and crude fat. It can relieve boredom, help digestion and stimulate appetite. Moreover, white pepper is warm, which is a perfect match with mutton that is easy to get angry. It is not dry after eating and does not change color when put into mutton soup.

3. Pepper: Pepper, also known as thyme and mountain pepper, is spicy and can remove the fishy smell of mutton well. Put some in the stewed mutton, the meat will be fat but not greasy, fragrant but not fishy, and the taste will be more pure.

There are many kinds of ingredients, so you can't mix them at will. They are all very particular. Just like mutton stew, learn to subtract the ingredients and simply make three kinds, so that mutton will be more delicious.

When stewing mutton, if it is milky white mutton soup, put the seasoning into the feed bag, put it in the pot, remove the bag after stewing, and add salt to taste, and a pot of stewed mutton with delicious meat will be ready.

Summary: When stewing mutton, the purpose of adding pepper, white pepper and pepper is to change the taste of meat and increase the umami of mutton, without affecting the umami of the ingredients themselves, but also to remove the fishy smell and get tired, so as to eat more without drying.

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