Why doesn t lamb stewed at home have umami? What s the problem?

Because the lamb stewed outside has a lot of seasoning packets, fresh soup essence, and some chemical flavors, it is not as delicious as it is made outside.

In fact, there is no problem, because the lamb stewed at home will not put too much chicken essence, monosodium glutamate, anyway, it is those miscellaneous materials, so it is relatively healthy, and then the outside store will put some. It's a less hygienic material, so it tastes more delicious.

The problem is that I am not a professional lamb stew, I don't stew many times, and I have no experience. The heat is not well mastered, the tools are not too professional, and the seasoning is not complete.

Because the ingredients are not fully prepared, and it is possible that they are not marinated well, the mutton soup needs to be boiled for two hours.

When cooking mutton broth, don't cook it directly, just this step, the cooked mutton broth has no fishy smell and tastes very fragrant.

Ingredients: lamb, white water, ginger.

Method: Wash the mutton you just bought three times with water to remove the blood foam, put it in a clean pot and pour a small amount of tap water, start boiling, boil until the water boils, remove the mutton, wash it three times with clean water, and control the dry water. Pour the water in which the mutton is boiled, then clean the pot, re-put in the clean water and put in the mutton, ** boil, after the water boils for about 15 minutes, a layer of white foam on top of the soup, and then use a spoon to put the white foam in a bowl, which is the dirty substance released by the lamb during the cooking process.

Cut the ginger into thin slices, put it in the soup, cover the pot, adjust to low heat and start to simmer slowly, simmer for 1 hour, separate the mutton bones and meat, take out the mutton, keep the following noodles in the mutton soup or put some freshly cut garlic seedlings, the taste is also very fragrant, and then put in the seasoning when drinking the soup, do not put salt at other times, and then put salt when drinking the soup.

Lamb broth. Notes:

The first point: wash the mutton, put it in a pot and put it in cold water to boil, this step washes off the fishy smell of mutton, what seasonings do not need to be put in, kitchen tap water can be. The blanched lamb should be washed twice more with clean water, and there is dirt on the surface of the lamb.

This is a key step in making mutton soup without fishy smell, do not cook mutton soup directly in the pot, blanch first to remove the dirty things so that there is no fishy smell.

The second point: after the mutton soup is boiled, skim off the white foam and then put in the ginger slices, only need to put in the ginger slices, the ginger slices must be cut very thin, so that it is easy to cook and easy to taste, do not cut thick, and finally use the mutton to cook, when the mutton is fished out, take out the ginger slices.

The third point: the mutton soup is freshly made and drunk, don't put it on the next day, the next day the fresh mutton soup doesn't taste good, this must be remembered, don't be reluctant to throw away the mutton because you spent a lot of money to buy, a mutton soup is put for several days.

In fact, why is the mutton made at home not as delicious as the one made in the store?

In addition to not mastering the basics of lamb processing, there is also the heat.

When you buy mutton, people will ask you whether to eat it stewed or sliced.

If you buy leg meat, it is only suitable for stewing.

If you buy lamb side, it is suitable for slicing and eating, that is, how to eat shabu-shabu.

Therefore, choosing the right part of the meat is also the key.

After the lamb is selected, it is time to wash and rinse.

Only when the blood and water of the mutton are cleaned can there be no smell of mutton.

So there's a lot of water rinsing in the hall.

Yes, you have to soak it for a day before using it, so if you buy it on the same day, wash it, blanch it, and then make it, the mutton definitely doesn't taste right.

Now that the living conditions are better, there is no longer any restriction on what you eat, you can go to the restaurant outside to eat what you want, or you can buy it and make it yourself. Shabu mutton is no exception, you can eat it at home, the weather is getting cooler, eating shabu mutton is the most appropriate and nourishing way to eat. Mutton shabu at home, usually on the induction cooker, a pot of water, a mutton roll, a dip in sesame sauce and small ingredients, the taste is also very good, but there is always a feeling that there is no restaurant fragrance.

Why does eating shabu mutton at home always feel less delicious than the meat in the restaurant?

The lamb in the restaurant is cut whole or added with various unknown additives. Make the lamb impeccable in texture and taste. And there is also a lot of attention to the thickness of the lamb slices.

If your own mutton slices are cut by yourself with a slicer or sold by acquaintances, it must be pure mutton, if you buy it, it is not guaranteed, many of them are compressed with minced meat, or fake meat with mutton fat added. The base material of the hotel is generally prepared by itself, and the restaurant with high consumption will work the base material, after all, this is a good way to attract customers, or it is particularly authentic and boiled in broth.

Because of the large amount of mutton, restaurants generally purchase it themselves. There are also many hand-cut lamb that are offered in stores, and the quality is naturally better than the lamb rolls we buy outside. The lamb dipping sauce in the restaurant is generally the recipe and proportion summarized by the chef after long-term practice.

So the taste should be stronger, and the texture will be much better. At home, they generally want to save trouble, and most of them buy ready-made spices. Or even if you adjust it yourself, it is difficult to reach the level of the hotel because of the proportion.

Because the fishy smell of the mutton was not handled when cooking it, the correct way to do it is as follows:

The first step is to blanch the mutton before the mutton is put into the pot, many people buy the mutton back after simply write it first, and put it directly in the pot to start cooking, many people will think that the mutton cooked in this way will be very delicious, but in fact, such mutton has a smell, which makes it difficult to swallow, so after everyone buys the mutton back, you must first blanch the mutton, and when blanching, you can add a little seasoning to the water, which will neutralize the smell of mutton. Only mellow fragrance remains. 

The second trick is when stewing mutton soup, don't put too much spice too much, in fact, we drink mutton soup, what we drink is his fresh taste, if you put too much seasoning when stewing mutton soup, it will cover the taste of the mutton itself, so when we stew mutton soup, we only need to add some green onions, ginger, salt and other basic seasonings, what chicken essence and oyster sauce are not used at all, so the mutton soup made in this way is particularly delicious. 

The third step is to stew mutton soup must remember to add edible salt when it is about to come out of the pot, many people have a habit when cooking, that is, to start putting salt after the dish is in the pot, so it is no exception when stewing mutton soup, the ingredient of salt is sodium chloride will decompose in the case of heating, if it is put too early, then it will melt into the soup will crack the aroma of mutton, and mutton will have no taste when eating.

Therefore, when you stew mutton soup at home, you should follow this method, and keep in mind that after these three steps, the mutton soup will not taste bad at all, and there will be no peculiar smell at all.

This is because you are used to the taste of cooking yourself, so try to change the way you cook your own food, for example:

1. After the fish is fried, it will turn white soup when it is boiled, and it must be fried on both sides! 2. When stewing bone broth, simmer in a pot under cold water for 6 hours to turn white, do not add cold water when adding water repeatedly, keep the heated water soup is milky white, and add a drop of vinegar to instantly turn into clear soup. 3. Any meat will not be rotten when it is cooked after being heated and then cold, so you should not add cold water to dishes such as braised pork during the cooking process.

Salt and vinegar can only be added to the dish before it comes out of the pot, and too early input will not only affect the taste, but also make the dish unsightly. 5. Use soy sauce flexibly to distinguish the role of soy sauce, the simplest is to season light soy sauce and color dark soy sauce. 6. Remember to scramble eggs with chopsticks, and slowly slide the eggs when copying, and you will find that the eggs become fluffier and bigger because of the uniform heating.

7. Learn to blanch vegetables, take them out while the dishes change color, and some dishes that need a crisp taste should be cooled immediately. 8. Stir-frying should follow a principle, the most difficult to cook is put in the pot first, and the raw ones can be eaten last. 9. Never forget onions, ginger and garlic, they are important.

10. Sugar is sometimes for sweetness, sometimes for more salty or spicy; In the same way, salt is sometimes for saltiness, and sometimes for sweetness. 11. Meat will become tender when it encounters acid, and many dishes do not taste sour, but there is a trace of indescribable vinegar aroma, in fact, it is added to a bottle of covered vinegar before coming out of the pot, and the vinegar is suitable for most meat stir-frying. 12. There are many things that can be fishy, such as monosodium glutamate, chicken essence, sugar, cooking wine, and lemon peel.

13. The fire of fried meat should not be large, otherwise the meat will not be cooked when the dough is paste, and the fire should not be small when it is almost cooked, otherwise the oil will be sucked into the food, which is the intention of re-frying. 14. Learn to splash oil, the easiest practice of boiled pork slices. 15. Remember every dish you've eaten, some classic vegetable pairings are universal, such as eggplant with garlic and onion with meat.

16. Steaming rice with a little oil will make the rice grains clear, adding lilies will make the rice sweet, adding beer will make the rice fragrant, steaming rice in a pressure cooker is more fragrant, steaming rice through water is more chewy, washing rice water is the best natural meal lotion, and inserting a few green onions in the paste pot can sometimes save the rice. 17. If you want the eggs to be tender, add water when beating the eggs. 18. Cut the meat longitudinally against the grain, otherwise it will not be cooked if you bite it, and the more tender meat such as instant chicken needs to be cut along the grain, otherwise it will be scattered.

Instant pork is older than chicken, more tender than beef, and should be cut diagonally, while local pork is cut longitudinally, and whole pork needs to be cut in reverse grain. In short, you need to understand the tightness of the meat, choose the direction of cutting, and cut bamboo shoots to avoid the texture and cut obliquely, otherwise you can't cut and bite. 19. The spicy taste is not only chili, but also black and white pepper, ginger, and garlic.

In the same way, sweetness is not only sugar, but also honey, fructose, various beverages, etc. The sour taste is not only vinegar, but also lemon, hawthorn, etc. 20. Be sure to try the dishes, because many important seasonings of the dishes are in the last step, the taste can largely solve the problem of insufficient taste, as the saying goes, the hungry cook is 300 pounds, that is, the trial of the dishes.

Why does home-cooked lamb not taste like the store? In fact, the secret of making mutton soup is that the restaurant outside adds one more thing, but most people don't know it when they sit at home, and this skill is told to me by a friend who is a chef. Generally, before making soup, we will prepare a variety of ingredients, if we buy mutton, we must buy the kind of goat meat with skin, the soup stewed out of such meat, the taste will not be so heavy, generally when buying, you can buy lamb leg or lamb chops These two parts of the meat, the stew is fragrant, and the meat is also very elastic.

First of all, we have to wash the mutton we bought, and then soak it in water for about two hours, and it is best to change the water for half an hour, so that the taste of the mutton can be lightened, and then we can wash the ginger and garlic when we soak the meat, and then cut it into pieces of uniform size.

We prepare some water in the pot, and then put the mutton in it and boil it over medium heat, you can add a little vinegar to it when cooking, so that you can remove the fishy smell of the mutton that the skin meets, and when the water is boiled, there will be some blood foam floating on it, at this time we have to skim out these impurities and throw them away, so as not to affect the taste of the mutton. One thing to note is that we don't put the lid on the pot when we cook the mutton, so that the unpleasant smell in the mutton can evaporate.

Then we add some cooking wine, peppercorns, hawthorn, and tangerine peel to the pot. After adding it, you can cover it and let the mutton soup squat in it for a while, at this time, you should replace the fire with low heat and slowly simmer for an hour and a half, so that the stewed mutton will have a softer taste. After an hour and a half, we will take out the spices that we put in before, and it is okay not to take them out, but it is not very convenient to eat them, and it is easy to eat these spices.

And then we're going to add this key thing, and that's Angelica. Angelica dahurica is a medicinal material that we all know that it can play a role in dispelling rheumatism, relieving pain, invigorating blood and removing blood stasis, adding it when stewing mutton soup, not only can eliminate the peculiar smell in the mutton soup, but also can enhance the deliciousness of mutton, and add a special aroma to the mutton soup, but we should not put too much, if you eat too much, it is likely to be bad for the body, and the taste of the soup will be a little bitter.

After putting Angelica Angelica, we add an appropriate amount of salt and five-spice powder to it, adjust the taste, and then you can cover the pot and stew for about 20 minutes, and when the time comes, you can taste the taste to see if it works, if it is not salty enough, you can add some salt or coriander, and then you can drink it on the table, I don't know if everyone has learned?

The store will know that dry to add some seasonings, or something similar to the soup treasure, or mutton flavor and the like, your own home naturally can not make this taste, if you feel that the taste is particularly different, it is better to eat less of this, because these additives are not so safe to know, or cook at home is more natural and safe.