How do you get rid of the sourness in mutton soup?

Mutton soup: mutton is a treasure all over the body, if you insist on eating mutton for a long time, drinking mutton soup is very beneficial to people's health, and drinking mutton soup has become a custom in some parts of China. <>

Therefore, although the mutton soup has a bad smell, many people don't like it very much, but this can also be solved, such as adding some special spices to the mutton soup to remove the smell of mutton. <>

Ingredients: 1 leg of lamb, 1 green radish, 200 grams of half cabbage, sweet potato vermicelli, appropriate amount of ginger, 1 green onion, appropriate amount of coriander, appropriate amount of salt, cooking wine.

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The first step is to wash the lamb leg and carefully remove the pieces with a knife.

Step 2: Blanch the meat and bones together.

Step 3: Peel the radish, cut it into large pieces, slice the ginger and cut the green onion into large sections.

Step 4: Wash the vermicelli, soak it in warm water to soften, tear off the cabbage leaves and wash them for later use.

Step 5: Put the mutton and lamb bones in a casserole, and put the green onion and ginger and enough water into it.

Step 6: After boiling the high heat, put in the cooking wine, put a little less, simmer for an hour and a half on low heat, and see that the soup appears milky white, and you can do it.

Step 7: Add the radish cubes and simmer for 30 minutes. Seeing that the radish is rotten, put in a spoonful of salt.

Step 8: Add the cabbage. Step 9: Add the soaked vermicelli and simmer for 5 minutes over high heat.

Step 10: After switching, put in the coriander.

The unique effect of mutton soup on women: mutton can drive away the cold and be tired of work.

Milk does not have a certain effect; In addition, it strengthens the muscles and bones, and invigorates the blood and meridians, in the sheep soup.

Chinese medicine also has the effect of strengthening the chest. For women, there is a kind of mutton soup with flat breasts, which is the first soup in nourishing soup. For women with heart palpitations.

Shortness of breath, fatigue, insomnia, etc. have an auxiliary effect, and can also enhance the body's resistance, and it is weak and anemia after illness.

Postpartum qi and blood deficiency are beneficial, mutton is tender and excited, and rich in protein, fat and other ingredients.

1. The radish is poked with a few holes, put it in cold water and cook it with the mutton, then remove the mutton, and then cook it separately to remove the smell.

2. Rice vinegar method Cut the mutton into pieces and put it in water, add some rice vinegar, remove the mutton after boiling, and then cook, which can also remove the smell of mutton.

3. Mung bean removal method When cooking mutton, if a little mung bean is added, the smell of mutton can also be removed or reduced.

4. Curry to remove the fat method When roasting mutton, add an appropriate amount of curry powder, generally 1000 grams of mutton to put half a pack of curry powder, after cooking thoroughly, it is no smell of curry mutton.

5. Cooking wine to remove the fat method After soaking the raw mutton in cold water several times, cut it into slices, shreds or small pieces and put it on a plate, then every 500 grams of mutton with 50 ml of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, 250 ml of water, mix well, wait for the mutton to fully absorb the seasoning, and then take 50 grams of egg whites and starch of 3 eggs and starch to starch for later use. After leaving it for a while, cooking wine and baking soda can fully remove the smell of mutton.

6. When boiling mutton, wrap the crushed cloves, sand kernels, cardamom, and perilla with gauze, which can not only remove the meat, but also make the mutton have a unique flavor.

7. Soak the mutton in cold water for 2 3 days, change the water twice a day, soak out the ammonia substances in the mutton sarcoplasmic protein, and also reduce the smell of mutton.

8. Orange peel removal method When stewing mutton, put a few pieces of dried orange peel in the pot, remove it after boiling for a period of time, and then put in a few pieces of dried orange peel to continue cooking, which can also remove the smell of mutton.

9. Walnut removal method Select a few walnuts, break them, put them in a pot and cook them with mutton, and you can also remove the smell of mutton.

10. Hawthorn removal method Cook hawthorn and mutton together to remove the smell of mutton.

If you want to remove the sour taste, soak the mutton in warm water for about two hours before stewing the mutton, and you must take turns to change the warm water several times in the process, so that the sourness of the mutton will be eliminated with the soaked water, and then add some tangerine peel, Sichuan pepper and a little old vinegar when stewing the soup, which can also improve the freshness and flavor while removing the sourness.

The mutton soup can be boiled with some water chestnuts to remove the taste of the mutton soup, and some tangerine peel and carrots can also be put appropriately, which can also mask the taste.

If the mutton soup has a sour taste, you can add green onions, ginger and garlic to the mutton soup, and the green onions, ginger and garlic can remove the sour taste in the mutton soup.

Soak it in rice water for 20 minutes, then put cooking wine, ginger, green onions and some bay leaves in the pot to remove the sourness, and you can also use white radish to boil to remove the sourness, first dispose of the sourness and then boil the soup.

First, cut the lamb into pieces, put it in a pot and boil it with water. Then fry the lamb in oil. Fry all the fat in the lamb.

When boiling bone broth, you have to take out the bones every night, and then open the lid and cool it, otherwise you can't use the soup for two days It is recommended that after the soup is cooked, you should turn off the heat, especially the lid of the pot can not be covered, and the temperature of the soup should be lowered as soon as possible, so as to maintain the original taste. To cook mutton soup at home, you must first go through the water to remove the foam, then add green onion and ginger, boil over high heat, simmer for an hour on low heat, and finally put salt. If the mutton soup is sour, you can add a little cooking wine, paste pepper powder, and re-cook it.

Mainly because it takes too long to keep warm. When boiling bone broth, you have to take out the bones every night, and then open the lid and cool it, otherwise you can't use the soup for two days It is recommended that after the soup is cooked, you should turn off the heat, especially the lid of the pot can not be covered, and the temperature of the soup should be lowered as soon as possible, so as to maintain the original taste. Mutton soup boiled for a long time sour, it should be a problem with the seasoning, especially cooking wine, if the quality of cooking wine is poor, it is easy to appear sour, the correct way, first scald it with boiling water, rinse with water for 10 minutes, add ginger and a little angelica to stir-fry the fragrance.

The addition of pepper not only removes the sourness of the lamb but also makes it more delicious, and pepper can also enhance the tonic effect of the mutton broth. Rice noodles (commonly known as gouache, cylinder flour) are soaked in cold water to remove the sour taste, (you can also use local rice skin, but the gouache tastes a little) put it in a pot of boiling water and blanch it thoroughly, remove it with a colander and put it into the noodle bowl.

Then put the sliced mutton into the pot, then add the dried chili, shredded ginger, soaked vermicelli, then pour in an appropriate amount of wine, sugar and a lot of vinegar, turn on medium-low heat and simmer until cooked. Mutton soup boiled for a long time sour, it should be a problem with the seasoning, especially cooking wine, if the quality of cooking wine is poor, it is easy to have a sour taste, the correct way, first scald it with boiling water, rinse it with water for 10 minutes, heat the pot and add ginger and a little angelica to stir-fry the fragrance, and then put the mutton.

In fact, we can add a little sugar to the mutton soup, which can effectively remove the sourness, and can also play a role in improving the freshness, and the taste will be better.

When stewing mutton soup, you can add cooking wine or white radish, carrots, and cabbage to reduce the smell. You can also add a few slices of dried orange peel to make the soup, and then remove it, which can also reduce the sourness.

Before stewing mutton, soak the mutton in warm water for about two hours, change the warm water several times in the middle, so that with the soaking water and eliminate most of the sour taste, add some tangerine peel, Sichuan pepper and a little old vinegar when stewing the soup, which can remove the flavor and also enhance the freshness and fragrance, and stew with white radish.

Try not to put vinegar in the mutton soup, if it is too sour, you can put a little staple food, so that it can absorb the sourness well, so that it is okay.

1. If the mutton soup is boiled for a long time, it should be that there is a problem with the seasoning, especially the cooking wine, if the cooking wine is of poor quality, it is easy to have a sour taste.

2. The correct way is to blanch it with boiling water, rinse it with water for 10 minutes, add ginger and a little angelica to stir-fry the fragrance, and then put the mutton. Add old wine (you can put beer in summer, put old wine in winter) and simmer it slowly, which can remove the fishy smell and sourness, and the soup is particularly fragrant.

The mutton soup will be sour after being left for a long time, which may be caused by the reproduction of microorganisms, and the mutton soup at this time cannot be eaten.

The mutton soup is sour after being boiled for a long time, because there is a problem with the seasoning, especially the cooking wine, if the cooking wine is of poor quality, it is easy to have a sour taste. Here's how to do it correctly:

1. Blanch it with boiling water, rinse it with water for 10 minutes, add ginger and a little angelica to stir-fry the fragrance, and then put the mutton sensitively.

2. Add liquor and simmer over low heat to remove the fishy smell and sourness, and the soup is fragrant.

You can first marinate the mutton with cooking wine for ten minutes to remove the fishy smell, and the specific method of stewing mutton soup is as follows:

Ingredients: 150 grams of mutton, 1 white radish, 1 carrot.

Excipients: 1 piece of ginger, 5 cloves of garlic, 1 green onion, a little greens, a little minced shallots, an appropriate amount of salt, and a little cooking wine.

1. First of all, cut the prepared ingredients into cubes (red and white radish can be cut into hob pieces), marinate the mutton with a little cooking wine for ten minutes to remove the fish.

2. Boil the marinated mutton in a pot of boiling water to remove the foam on it, and remove the mutton for later use.

3. Put the blanched lamb and other ingredients into the saucepan, and add the boiling water that has been boiled in advance to submerge the ingredients. Friends sell.

4. Cover and simmer for 4 hours.

5. Put a bowl of mutton soup, put a little salt, minced green onions, minced coriander, and a bowl of fragrant mutton soup is ready. Bubble cakes and make dough are all good choices for fun.

Hello, the mutton soup does not have seasonings and a sour taste, generally because the mutton Benchaihong has some sour taste, and it is generally because the storage conditions of the soup are not ideal, resulting in the soup becoming sour. To solve this problem, you can try the following methods:1

Add seasonings: Ginger slices, green onions, star anise, Sichuan pepper and other seasonings can be added according to personal taste to increase the taste and aroma of Tangsui Town. You can also try adding salt and sugar to taste.

2.Increase the nutritional value of the soup: You can add some nutritious ingredients, such as corn, potatoes, carrots, mushrooms, etc., which can not only improve the taste of the soup, but also improve the nutritional value of the soup.

3.Another storage method: If the soup is stored for a long time or the storage conditions are not good, it is easy to cause the food to become sour, you can put the soup in the refrigerator or recook it, and add an appropriate amount of flavoring.

1.If the mutton itself has a sour taste, it is recommended to choose fresh mutton or choose a mutton treatment method with a de-smelling taste, such as adding ginger or soaking in water. 2.

Lamb soup should not be blanched, because blanching will make the taste of the soup seriously out of balance. 3.Mutton has a certain medicinal value, which can improve physical fitness and immunity, but mutton is warm and easy to get angry if you eat too much.

Therefore, mutton soup should be consumed in moderation in the daily diet. <>