Stewed mutton soup, remember "3 put and 3 don't put", the mutton is tender and tasteless, and the soup is rich and delicious.

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Lead: stew mutton soup, remember "three releases and three releases", mutton is tender and tasteless, soup is thick and white, and delicious!

Speaking of mutton, I believe everyone is familiar with it now, because the weather is getting colder this season, and there has been a landslide cooling in many areas, so everyone must pay attention to adding and subtracting clothes and keeping warm at this time, and eat more nutritious food, including some seasonal vegetables, fruits and some fresh meat products. You can eat more.

Mutton, on the other hand, can be said to be a popular meat product this season, because it is very rich in nutritional value, rich in high-quality protein, calcium, phosphorus, iron ore substances, amino acids and trace elements, as well as a large number of nutrients. Indeed, these nutrients are all needed by our human body. At present, the most common way to eat mutton may be direct stew. A serving of mutton soup can warm the body and nourish the stomach.

However, after many friends bought this mutton, the stewed mutton soup will become unpalatable and the soup will turn black, mainly because people did not pay attention to the correct method when stewing mutton soup. What about today? I will also share with you a method and skill of correctly stewing mutton soup at home. Generally speaking, we only need to put these three seasonings in the process of stewing mutton soup.

These three condiments actually refer to Radix Angelicae Dahuricae, Radix Stemonae and White Pepper. These three condiments are also called "three whites". After adding these three kinds of whites, the soup of our mutton stew will be more milky and delicious, without any smell, and the taste will be particularly tender and delicious, and the nutritional value will not be lost.

Of course, if you want mutton soup to taste better after stewing, you must not put these three pungent spices in it. In fact, most of our friends may not put these spices in it. These three spices refer to pepper, star anise and spiced powder. I believe that most people will not put these seasonings into mutton soup!

Because mutton soup is mainly to keep its flavor, the simpler the seasoning, the better, and the stewed mutton soup will be more delicious. But there are always some friends who stew mutton like braised mutton, and always put some unnecessary condiments in it, which not only affects the taste value of mutton, but also wastes ingredients and affects our appetite.

So when we stew mutton soup, the correct way is actually just to put the "three whites" in and add a little salt and coriander at the same time. Friends who like to drink mutton soup can try it at home in this way to see if the mutton soup they stew is particularly delicious and the color is thick and white.

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