Whether you are cooking mutton soup or haggis soup, remember "2 don't put 2 tricks", the soup is delicious and tasteless

Boiled mutton soup 2 do not put

Cook mutton soup without too many spices

Because the umami of mutton itself is relatively sufficient, many people like to eat mutton, but also because of its unique umami flavor, so when cooking mutton soup, remember not to put too many spices, especially star anise, cinnamon, grass fruit and other spices are relatively heavy, and the mutton umami "offended" spices, must not be put, will cover up the fresh flavor of mutton itself. When cooking mutton soup, you can put a little green onion ginger, Sichuan pepper, angelica and cumin, which can effectively remove the smell of mutton and will not affect the umami of mutton.

You can't put cooking wine in boiling mutton soup

Many friends like to add cooking wine when cooking meat ingredients, the purpose is to remove the smell and flavor of the meat, but when cooking mutton, remember not to add cooking wine. The main ingredients of cooking wine are rice wine and various spices, which contain star anise, cinnamon and other spices with strong spices, after adding cooking wine, the umami of mutton will be lost, and it is easy to make mutton have a strange taste; If you want to add flavor to the mutton, you can choose to add a little high liquor when cooking the mutton soup.

2 tips for boiling mutton soup

The mutton is stir-fried, and the soup is whiter

Cooking mutton soup at home, there are not as many mutton stick bones as there are in the mutton soup restaurant to make the soup, how can you make the boiled mutton soup whiter? In fact, the reason why the mutton soup looks white is the "emulsifying effect" of mutton fat, the fat is emulsified at high temperature and fused with water, it becomes milky white, if you want the mutton soup to be milky white, you can add a small piece of mutton fat or stir-fry the mutton in advance when cooking the mutton soup, so that the fat in the mutton melts and then add water, cook over high heat for more than ten minutes, the mutton soup will turn white all of a sudden, and then turn to low heat and cook slowly after the mutton soup turns white.

Boiled mutton soup should not be cooked with salt too early

When cooking mutton soup, don't put salt too early, wait until the mutton soup is cooked and put in a bowl before adding salt to your taste. If you put salt too early, the salt will cause the protein in the mutton to coagulate, causing the meat to be firewood and not easy to soften; At the same time, it will also affect the umami taste of the mutton.

【Preparation of mutton soup】

Prepare the ingredients: appropriate amount of mutton, a little ginger, a little angelica, a little pepper, an appropriate amount of salt, and an appropriate amount of white pepper.

Steps:

1. Wash the mutton and cut it into large pieces, cook it in a pot under cool water, skim off the foam after boiling, and remove the water after boiling for 2 minutes.

2. Add an appropriate amount of cooking oil to the pot, after the oil is hot, add the mutton pieces and stir-fry a few times, add an appropriate amount of boiling water after stir-frying the fat in the mutton, then add a little ginger, Sichuan pepper and angelica, keep the heat high for 10 minutes after boiling, then turn to low heat and cook for about 30 minutes, and cook the mutton until soft.

3. Finally, cut the boiled mutton into small pieces and put it in a bowl, add an appropriate amount of chopped green onion and coriander, then add salt and white pepper to taste, and finally pour the mutton soup.

When making mutton soup, remember "2 don't put 2 tricks", you can make delicious mutton soup in a simple way, friends who like to drink mutton soup can try this method!