How do you make mutton soup to get rid of qi? How do you make mutton soup to get rid of the smell?

If you want to go to the smell very clean, there will be no mutton smell, and there will be no mutton smell: cut small pieces of mutton and soak it in warm water for 10 minutes, then take it out and put it in a pot of cold water, add a few drops of white vinegar and a little cooking wine, and then slowly boil the water in the pot, let the water boil for a few minutes, and then take out the mutton and rinse it in clean water. The lamb processed in this way can be used to make mutton soup (put an star anise, a small section of cinnamon, and a little dried tangerine peel), and add some pepper, coriander, and chopped green onions to the soup.

Generally, if you cook vegetables, you don't need to soak them in warm water for 10 minutes.

Experiments have proved that you need to put a lot of green onions, ginger, and garlic. After the green onion floats, you should pick it up and put it fresh, and then float and fish, you don't need to chop the green onion, wash it directly, tie a green onion knot and put it in the pot, and there will be no smell after repeating it several times.

I love to eat mutton, but I don't like too heavy gas, and there is a little recipe for putting one or two chopped carrots, or one or two tomatoes in the stew, so that not only the color is beautiful, but also the taste is delicious and has no smell. If you want to try the exotic lamb stew, you can also add a small spoonful of ground coffee when cooking, which not only has no smell but also has a strong coffee aroma.

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Cook the radish with the lamb, then discard the radish with the soup and repeat it twice to remove the smell of the mutton.

If you want to eat mutton, then make pork soup directly.

Aged vinegar: Aged vinegar is one of the traditional condiments of Hongyu, adding an appropriate amount of vinegar to mutton soup can play a role in softening the meat, relieving the smell, promoting digestion, and increasing appetite.

Salt: Eating deficiency chain salt can increase the taste of mutton soup, and can also promote the secretion of digestive juices and increase appetite.

Ginger: Ginger has a strong spicy flavor that can mask the smell of lamb and enhance appetite.

Pepper: Pepper has a unique aromatic smell and a spicy taste, which can not only enhance the taste of mutton soup, remove the smell, but also enhance the effect of warming the stomach.

There are many ways to remove the smell of mutton soup. Here are some commonly used methods:

1.Blanch the mutton in boiling water: Blanch the cut mutton in boiling water, then remove it and rinse it with water. This will remove some of the smell.

2.Ginger and shallot cooking wine to remove the meat: add the cut ginger slices and green onions to the water and boil together, wait until the water turns light yellow, put the blanched mutton into the pot, pour in some cooking wine, and cook until the mutton is cooked and rotten. The mutton soup cooked in this way is fragrant and fragrant, and it is not thick or woody.

3.Add hawthorn or tomatoes: While cooking the lamb broth, add a few pieces of hawthorn or tomatoes. The acidity of hawthorn and tomato can neutralize the fishy smell of some of the mutton, making the mutton round imitation cave soup more refreshing.

4.Onion, ginger, garlic and pepper seasoning: When cooking mutton soup, you can add seasonings such as onion, ginger, garlic and peppercorns, which can help remove the smell of mutton and make the taste of orange soup more delicious.

The above are some of the commonly used methods, and you can choose one or a combination of them according to your preferences and tastes.

First of all, when roasting the lamb, add carrot cubes, green onion and ginger, and cooking wine to remove the smell. In addition, you can wash the mutton and cut it into small pieces, put it on a plate, add cooking wine, soda, salt, sugar, monosodium glutamate, and water to marinate, and then put in egg white starch and soak it for 2 to 3 days. When stewing lamb, you can put dried orange peel, or a little mung bean, and you can also put walnuts, hawthorn, cooking wine in a pot and cook it with the lamb.

1. Spices, when we cook mutton, we need to put spices with a strong smell. Generally, there are green onions, ginger, garlic, angelica, codonopsis, peppercorns, etc. These ingredients have a strong odor, which can effectively mask the fishy smell of mutton.

If you are making braised lamb, you can add a little more cooking wine. If you are making a barbecue, you can put a little more salt and pepper powder, as well as cumin powder. The flavor of the seasoning is fragrant and can effectively mask the taste of the lamb.

2. Cleaning, cleaning is also very important, the mutton you just bought must be washed three times with water, rubbed vigorously with your hands, so as to remove the blood foam. It is also necessary to soak the lamb in water for about half an hour, so that the effect of removing the smell will be better. The last step is to blanch, put the lamb in a pot of cold water, slowly heat it until it boils, turn off the heat, and then rinse the lamb in clean water several times.

3. Add vinegar, vinegar has a strong sour taste and volatility, which can effectively remove the fishy smell of mutton. Pour some oil into the pot, after the oil is hot, add the mutton and stir-fry, add some white vinegar, then add green onion and ginger, soy sauce, sugar, cooking wine, ingredients, and add a little garlic before cooking. In this way, the fishy smell is greatly reduced, and the taste is very mellow.

4. Drilled radish, the white radish is drilled and boiled with mutton, the radish has strong adsorption, which can remove the strong taste of mutton. It is necessary to prepare the water for soaking the mutton in advance, add cooking wine, star anise, orange peel, hawthorn, and drilled radish to it, and then cook it with the mutton, which can greatly reduce the fishy smell of the mutton.

5. Chili pepper, put some chili oil and chili noodles in the mutton, the strong spicy taste can cover up the fishy smell of the mutton, and the taste will be more fragrant.

6. Coriander, the aroma of coriander is very special, it can effectively remove the fishy smell of meat, so adding some coriander when making mutton can play a unique effect of removing the fishy smell and increasing the flavor.

7. Tea, tea has a strong fresh smell, which can effectively neutralize the taste of mutton. In the process of stir-frying the lamb, sprinkle strong tea several times in a row. The lamb that comes out of this way is fragrant and delicious.

8. Tangerine peel, tangerine peel has a special aroma, and has the effect of adsorption, put the tangerine peel into the mutton and cook it together, which can add flavor to the mutton and make the mutton taste more rich.

9. Mung beans, the taste of mung beans is very fresh, cooking mung beans and mutton together can reduce the fishy smell of mutton, and make the taste of mutton taste very natural.

Hello: 1 Orange peel removal method. When stewing lamb bones, put a few dried orange peels in the pot, boil for a period of time and then remove and discard, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton.

2 Walnut removal method. Select a few good quality walnuts, break them, put them in a pot and cook them with the lamb bones, or remove the belly.

3 Hawthorn removal method. Cooking hawthorn with lamb bones has a good effect on removing the smell of mutton.

4 Mung bean removal method. When boiling mutton bones, if a little mung bean is added, it can also remove or reduce the smell of mutton.

5. Herb removal method. When boiling mutton bones, wrap the crushed cloves, sand kernels, cardamom, and perilla with gauze and cook them together, which can not only remove the flesh, but also make the mutton have a unique flavor.

6 Radish removal method. Poke the white radish into a few holes, put it in cold water and cook it with the mutton, remove the mutton after boiling, and then cook it separately to remove the smell.

7 Rice vinegar removal method. Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then continue to cook to remove the smell of mutton.

8 Soak and remove the body. Soak the mutton in cold water for 2 3 days, and change the water twice a day to leach out the ammonia substances in the mutton sarcoplasmic protein, which can also reduce the smell of mutton.

Hope it can help you, hope, thank you!

Boil, stew, simmer and add turnips.

From the perspective of traditional Chinese medicine, radish is cold and can moisten the lungs and reduce fire, while beef is more humid and hot, so the two are more balanced in terms of heat and cold.

What's more, the combination of the two can not only reduce the sweetness of the radish, but also reduce the mutton flavor of the beef.

In addition, such a combination not only complements each other with nutrients, but also relieves the greasy feeling of beef.

In addition to radish, stewing with carrots, jujubes, poria, etc., is also a simple and nutritious way to remove the body.

Friends who have eaten both kinds of mutton should feel this way, sheep meat is more delicious than goat meat. The two types of sheep are grown in different environments, so there will naturally be differences in taste.

Sheep meat has a higher fat content, so it tastes more fragrant and tastes better. Because goat meat contains a special fatty acid, the smell will be more obvious, and the taste will be hard.

The taste of the mutton is more sticky, while the meat of the goat meat is more loose and not sticky at all. If its muscle fibers are thin and short, it means that it is sheep, and if its muscle fibers are thick and long, it means that it is goat meat.

Both kinds of mutton are very nutritious, because they have different living habits, so the fat content of sheep meat is generally higher, so the cholesterol content of goat meat is lower. Therefore, goat meat is more suitable for middle-aged and elderly people and people with three highs, as well as those who need to control their fat intake.

Summary. Hello, dear, I am very happy to serve you, through the official query shows, what to put in mutton soup to increase the fragrance, Angelica Angelica, the commonly used spice Angelica Angelica, is the dried root of the plant Angelica Angelica, warm and spicy, with a faint fragrance, is a spice to increase the fragrance. The main effect of Angelica Angelica is to make the mutton delicious and the mutton soup more fragrant and milky.

The smell of angelica is not strong and will not cover the original umami of mutton, so it is a commonly used spice in stewed mutton soup. Add 5 grams of Angelica dahurica to a pound of mutton, which can effectively remove the smell of mutton.

Hello, dear, I am very happy to serve you, through the official query shows, what to put in mutton soup to increase the fragrance, Angelica dahurica, the commonly used spice Angelica Angelica, is the dried root of the plant Angelica dahurica, the warm taste of the spicy grinding tung, there is a light spine swimming dilution fragrance, is the spice to increase the fragrance. The main effect of Angelica Angelica is to make the mutton delicious and the mutton soup more fragrant and milky. The smell of angelica is not strong and will not cover the original umami of mutton, so it is a commonly used spice in stewed mutton soup.

A pound of lamb with cherry ridge can add 5 grams of angelica to effectively remove the smell of mutton.

Cumin, there are many seasonings called fennel, such as star anise, anise, cumin, the first two kinds of fennel are star anise, and cumin is also called benzoin fennel, fennel parsley, etc., is the seed of the plant, with fragrance, but the fragrance is much smaller than Henghuai Tong star anise. Cumin is a spice that must be added when stewing mutton soup, its appearance and rice are not much different, but it is larger than cumin, the fragrance is heavier, the effect of removing the fragrance is very good, the mutton can become more fragrant, but the amount of Tan is not too much, otherwise it will cover the umami of mutton, and 5 grams can be added to a catty.

Cinnamon bark, cinnamon is a common spice, it is the same as star anise, but the taste is much lighter than star anise. The fragrance of cinnamon is unique, the taste is slightly sweet, and there is a hint of spicy taste, which will not take away the umami of mutton, and can be used to increase the fragrance. Cinnamon and cumin can effectively remove the smell of mutton in liquid acres, and the effect is doubled, and 5 grams can be added to one catty.

Bay leaves, bay leaf base is the moon and the leaves of the laurel tree, there is a very fragrant taste, but the fragrance is not heavy, the taste is a little spicy, you can go to the flavor when you stew mutton, but you must master the dosage, otherwise it will cover up the fresh fragrance of the mutton itself. You can bury 2 slices of mutton before putting a pound of mutton, don't put too much.

Cut the leg meat into pieces, soak it in light salted water for 2 hours, rinse it after soaking the bleeding water on the Hengtong stool, put it in a pot of cold water, add green onion and ginger, cooking wine, blanch for 3 minutes, rinse off the blood foam with warm water after taking it out, and drain the water for the trip.

Heat the oil, pour in the mutton and stir-fry for a while, the color becomes golden and yellow, pour in boiling water, add angelica, cumin, cinnamon, bay leaves, boil over high heat, and stew for 40 minutes.

Add the white radish cubes, continue to simmer for 20 minutes, add an appropriate amount of salt, white pepper, sprinkle with chopped green onions and coriander, and serve.

1. When stewing mutton, soak it first and then blanch it, which can effectively remove the smell. 2. Stir-fry the mutton first, fry the remaining fat and then add boiling water, so that the mutton soup is more likely to turn white. 3. Add salt before cooking, and the meat will destroy the tender soup.