Do you want to put ginger in the stewed mutton, and do you put fresh ginger and dried ginger in the

It is best to buy fresh mutton, and the mutton you buy does not need to be soaked for a long time (some friends like to soak for a few hours, which I think is not advisable), which will greatly lose the nutrition of mutton, which is a taboo for stew, and the same is true for beef. Blanch the lamb before stewing it to remove blood foam and impurities, and the amount of water is 3 times that of mutton.

Wash the fresh lamb first, then put it in a saucepan, add 3 times the amount of water (cold water) of the mutton, boil over high heat until the water boils slightly, turn to medium heat, and gently push the lamb with a spoon to make the blood foam and impurities float on the surface of the water. After the water is completely boiled, turn to low heat and use a spoon to skim off the blood foam and impurities.

Then start to stew the mutton, keep the water boiling continuously over medium-low heat, and the most basic seasonings required are 3 kinds: ginger, green onions, and peppercorns. Their function is to remove the fish, and it is best to put a little more green onions if possible, cut them into sections and put them in the pot.

Ginger is a necessary ingredient for stewed mutton, and after being crushed and put into the soup, the ginger juice is easier to release, making the mutton slightly spicy and flavorful, and also has the effect of repelling cold.

Sichuan pepper I think it is also suitable for stewing mutton, Sichuan pepper itself has the effect of warming the qi, driving away cold and dehumidifying, and mutton complements each other. And Sichuan pepper can remove the fishy, increase appetite, and cure food accumulation.

Lamb stew does not need to be cooked with cooking wine.

After the water is boiled, keep it on medium-low heat and simmer for about an hour and a half, the time can be appropriately extended, and the salt can be put halfway through, without having to wait until the end. The specific time of stewing mutton is not fixed, you can use chopsticks to prick the mutton, which can be easily pierced, indicating that the mutton has been stewed to coaxing, and the best state is that the teeth can easily bite the mutton.

In addition, when stewing lamb, you can also add some side dishes, such as carrots and white radish. In contrast, I think carrots are more suitable for lamb stew than white radish, and carrots and lamb have the same nature and have a warming effect. Carrots are not easy to put too much, the dosage is one-fifth of the mutton, and the mutton soup tastes sweet.

Add the carrot cubes half an hour before cooking.

Do not put ginger. Lamb and ginger are both warm, and some people will get hot when they eat the two together. People with cold bodies can use it to dispel cold and warm up, while people who are prone to fire will get hot when they eat mutton and ginger.

Second, the practice of mutton food supplement.

Lamb stew. Method:

1. Blanch the mutton in a pot of boiling water, rinse with hot water and set aside.

2. Put an appropriate amount of water in the pot, simmer the mutton, cooking wine, rock sugar, and marinated bun for about 1 hour, first boil over high heat and then simmer over low heat.

3. Then add lion's mane mushrooms and cook for a while, and finally add monosodium glutamate to taste.

Lamb stew with white radish.

1. Wash the mutton, cut it into 5 cm square pieces, blanch it with hot water and remove it, then drain it for later use.

2. Cut the radish into 5 cm cubes, blanch it with hot water, and set aside the soup.

3. Put 50 grams of oil in the iron pot, put sugar when the oil is hot to seventy, put the meat and stir-fry, wait until the meat is evenly colored, put 50 grams of soy sauce, and put green onions, ginger slices and anise. Cover the pot and simmer for 5 minutes, then add warm water, simmer over high heat before adding cooking wine, and then change to a simmer. When the meat is ripe, pour the radish into the pot, stew the meat and radish after adding salt, and finally put the monosodium glutamate out of the pot and put it in a bowl to eat.

You can put ginger, which can reduce the smell of mutton, and you can also put some red dates.

Summary. Hello dear, when stewing mutton soup, you can put some fresh ginger and dried ginger slices.

Ginger slices are spicy, and at the same time, ginger slices have the effect of removing fish, so putting ginger slices in the stewed mutton soup can be a good way to remove the smell and improve the freshness and fragrance. Therefore, it is essential to add ginger slices when stewing mutton soup.

Is it okay to stew lamb with fresh ginger and dried ginger at the same time?

Hello dear, when stewing mutton soup, you can put some fresh ginger and dried ginger slices. Ginger slices are spicy, and at the same time, ginger slices have the effect of removing fish, so putting ginger slices in the stewed mutton soup can be a good way to remove the smell and improve the freshness and fragrance. Therefore, it is essential to add ginger slices when stewing mutton soup.

You can also add the following ingredients to the mutton soup, you can remove the fishy 1When the mutton soup is stewed in liquor, you can add appropriate liquor, after adding liquor, first of all, it will become more delicious, more fragrant, and at the same time, after adding liquor, you can remove the fishy smell and smell of mutton well, so that the mutton soup does not smell so strong sheep. Therefore, it is necessary to add an appropriate amount of liquor to the mutton soup.

2.The lamb soup stewed with pepper can be sprinkled with an appropriate amount of pepper when it comes out of the pot, and the pepper has the effect of improving freshness, and the pepper can also remove some of the smell emitted by the mutton soup itself. Then it is recommended to put the pepper here is white pepper, after adding white pepper, it will make the soup look whiter, richer and more delicious.

3.Cumin grains can be put on some cumin when stewing lamb soup. Generally, cumin is mainly powdered, so what you want to put here is cumin grains, which is cumin that has not been grinded, and such cumin grains are put in, which will make the mutton and cumin taste combined, and it will be more delicious to eat, and cumin grains are not easy to penetrate into the mutton, so it tastes better.

Hello dear, it is best to put some fresh ginger without peeling when stewing mutton, because the ginger skin is spicy and cool, and ginger has the effect of warming and driving away cold, strengthening the spleen and dispelling dampness. When it is used as a seasoning to put it into the mutton, it can remove the smell of the mutton and increase the nourishing <>effect of the mutton