Stew mutton soup in winter, master 3 points, the soup is fragrant and tasteless, 3 ways to eat, nutritious and warm

How can you make a delicious mutton soup?

First of all, before the mutton is put into the pot, it should be fully soaked, and the water should be changed twice halfway to leach out the ammonia substances in the mutton sarcoplasmic protein, which can reduce the smell of mutton, and a small amount of white vinegar can be added when the mutton is blanched to remove the smell.

Secondly, remember this old saying when stewing mutton soup: the pig is not pepper, the sheep is not unexpected, and the cow is not leek! This means that pork can't be paired with peppercorns, lamb can't be paired with star anise, and beef can't be paired with leeks! The reason why it is said that the sheep is unexpected, is because the taste of the star anise itself is very strong, when stewing mutton, the smell of the big material will not only suppress the fragrance of the mutton, but also make the soup black, so it is said that the pig is not pepper, the sheep is not expected, and the cow is not leek.

Third, before the stewed mutton clear soup comes out of the pot, remember to put 3 seasonings to further remove the smell and increase the flavor, we put it at the back of the article, in order.

Let's make mutton soup first and share 3 ways to eat it.

1. [Stewed mutton soup]

Soak the mutton in cold water for two hours, change the water twice halfway, soak the blood in the mutton, the color of the mutton gradually fades, and the ammonia in the mutton sarcoplasmic protein is leached, which can reduce the smell of mutton.

Put the mutton in a pot under cold water, pour a spoonful of white vinegar, boil, remove the mutton, and wash off the blood and foam.

Blanch the water and add white vinegar to further remove the smell of the lamb.

Then put the washed mutton in a casserole, add ginger and shallots, bring to a boil over high heat, then turn to low heat and simmer for two hours, then simmer for another half an hour.

Because we want to drink the original mutton soup, we don't add many other seasonings except ginger and green onions to destroy the umami of the mutton itself.

The mutton soup is stewed without salt, and putting salt early will destroy the umami of the mutton.

Because mutton soup is difficult to stew, it is common to stew a lot of mutton soup at a time, and a portion of it is served when eating.

Add salt, monosodium glutamate, coriander, garlic, and pepper before cooking, so that a bowl of mutton soup with fresh meat and no smell is made.

Before the mutton consommé comes out of the pot, the three seasonings added are coriander, garlic and pepper, and the addition of these three seasonings makes the mutton soup more fishy and fresh! After eating, it is so comfortable to warm up from the stomach to the whole body!

【Cabbage and mutton soup】

The first meal we had the original stewed mutton soup, and we can also add some vegetables to the mutton soup to burn, because although the mutton is good, after all, it is warm, and it is easy to get hot when you eat more, so you can stew it with some cool vegetables.

【Directions】

Wash the Chinese cabbage, cut it into small pieces and set aside, separate the cabbage and leaves, wash the coriander and garlic leaves.

Put the stewed mutton soup in the pot, put in the vegetable gang after boiling, then put in the vegetable leaves after boiling, add salt and monosodium glutamate to taste after boiling, and then sprinkle in coriander, garlic and pepper.

Taste: This soup is more refreshing and light than the stewed mutton soup, the soup is fresh and meaty, the Chinese cabbage is slightly sweet, and the slight spicy taste of the pepper makes you sweat at the end, which is really comfortable!

3. [Stewed lamb with carrot and Chinese cabbage]

This is a braised dish, add carrots and Chinese cabbage to the mutton soup, put light soy sauce, dark soy sauce, and chili peppers to stew together, delicious and spicy!

【Directions】

Wash and cut the Chinese cabbage and set aside, peel the carrots and cut them into hob pieces for later use.

Put the stewed mutton soup in a pot, add light soy sauce, dark soy sauce, salt, sugar, and chili pepper to boil first, then add carrots to stew, then add Chinese cabbage, and finally add vegetable leaves to cook.

Before starting the pot, adjust the saltiness according to the tastes of each family, add monosodium glutamate, add garlic flowers out of the pot, and put it in a bowl!

Taste: Fresh and spicy, delicious with rice and wine!