Mutton soup is not fragrant, white, thick, not good for meals

Material. Sauerkraut, lamb, vermicelli, green onion, ginger, five-spice powder, white pepper, salt, stock.

Method. 1. Rinse the sauerkraut with water three or four times, slice it horizontally with one or two knives, and cut it into thin strips;

2. Cut the lamb into thin slices;

3. Soak the vermicelli in water to soften;

4. After the oil in the pot is hot, add the green onion and ginger and stir-fry until fragrant, add the shredded sauerkraut and stir-fry until fragrant;

5. Put the shredded sauerkraut into the casserole, add enough hot water or broth, add five-spice powder and white pepper to taste;

6. When the water boils again, add the mutton slices and scatter them, add the vermicelli and cook until soft, and add salt to taste.

Tips: 1. Take out the frozen mutton in the refrigerator and put it in the microwave to thaw it for one minute, rinse it twice with cold water, and then slice it. It's not completely thawed, but it's fine with a knife, and it's fine, and it's very thin, but I like to cut it a little thicker and cook it with sauerkraut for a while;

2. You can also use mutton slices to make it, so put vermicelli first, and then mutton slices;

3. I also have a lazy practice, put green onions and ginger in cold water, put sauerkraut and cook more after the water is boiled, put mutton, vermicelli, five-spice powder, white pepper, salt to taste, just cook it, it is very convenient, there is no fume, in fact, it is also delicious;

4. You don't need to use a casserole, just add water to the wok, but I think the casserole tastes better;

5. Five-spice powder is not necessary, if not, add some peppercorns and ingredients when frying green onions and ginger, in short, some seasonings are not essential, you don't have to buy them, cooking is a very casual thing.

That's it, it's delicious, and it tastes mellow.

Preparation of mutton soup:Ingredients for stewed mutton soup: 1 kg of mutton, a piece of ginger, flower ruined pepper, pepper, bay leaves, half a green onion, all four sections of fine stalls, salt, 2 spoons of cooking wine.

1. Cut 1 kg of lamb loin nest meat into cubes.

2. Soak in Qingduqing water for 2 hours, soak in blood water, and wash.

3. Prepare green onion and ginger.

4. Blanch the mutton, pot under cold water, and add green onion and ginger cooking wine.

5. Blanch the mutton, remove it and wash it with hot water to remove the foam.

6. Prepare green onions, ginger, bay leaves, peppercorns, cumin.

7. Put it in a pan and stir-fry in oil until slightly yellow.

8. Boil water in a casserole in advance, pour all the mutton into the casserole, turn on high heat for 20 minutes, and low heat for 1-2 hours.

9. Wash and cut the white radish into cubes and put it in 40 minutes before eating.

10. Finished product.

Categories: Life >> Food Cooking.

Problem description: Why is the mutton soup white?

Analysis: The principle of soup white is that lecithin is working, lecithin contains clump groups with lipophilic groups and hydrophilic groups, in layman's terms, it can carry a drop of water in the left hand, and a drop of oil in the right hand at the same time, if it carries enough oil, due to the refraction of light, the soup we see is white. This is called "emulsification".

Frying lamb bones in oil and then flushing them is to carry out the "emulsification" movement; The soup is boiled over high heat, and the oil on the surface is rolled into the soup, and the lecithin can carry the oil, which is also the "emulsification" movement of lead travel, the so-called boiling white over high heat and boiling clear over low heat. But be careful not to always cook the soup on low heat for a long time, otherwise the white will be white, and the soup will not be fresh.

When boiling the mutton broth, pour a little oil into the pot, put the lamb in and stir-fry for a while, and then add hot water to the pot, the ratio of hot water to mutton is 1:1. Simmer on high heat for 10 minutes and then turn to medium heat, be sure to use high heat first, and the resulting lamb soup will be white and thick.

The mutton soup turns white because the fat in the mutton is slowly boiled, and the soup is heated and emulsified. If you want the mutton soup to be thick and white, you can do this: first fry the mutton, fry the oil inside, and then stew it with hot water, so that the soup is white.

When cooking the soup, use high heat to cook, and the boiled mutton soup will be relatively white and thicker.

The ratio of meat to water should be mastered, and the recommended ratio is 1:1. If too much water is put in, the soup will not be very thick.

When you are cooking soup, if you buy haggis, sheep's hooves and other ingredients at that time, you can put them into the soup, so that the soup will be thicker. Put some white mutton fat in the soup and boil it together, and soon the "white flavor" mutton soup will appear.

How to get rid of the fishy smell and smell of mutton:

The smell of mutton mainly comes from the fascia of mutton, and when you wash it, you can remove the fascia of mutton, so that the smell of mutton will be much lighter. Or when you are cooking the soup, you can add some seasonings and aromatic seasonings to cover up the fishy smell of mutton. For example, ginger slices, cooking wine, vinegar, etc.

Or add a little chopped coriander to the cooked soup, which is also good. But preferably, when cooking the soup, don't put too much seasoning in it.

We have to clean all the mutton and bones to remove the smell of the cooking wine, and then put in the seasoning and mutton in the soup.

In order to suppress the smell of mutton, clean all the mutton and bones.

Before putting the lamb in water to stew, stir-fry it in oil for a few minutes before starting to simmer so that the stewed mutton broth will be white.

Before boiling the mutton broth, we need to clean all the lamb and bones, and then we soak it in ice water for 15 minutes. The main purpose of this step is to suppress the smell of mutton

I think the lamb should be simmered over low heat to make a delicious mutton soup.

To wash, simply blanch the water, cook the wine to remove the smell, and put in the seasoning and mutton in the soup.

There are few bones and meat, and the fire in the house is too small.

Wash well and soak in ice water. Then put the soup seasoning and mutton in the country.

It was really delicious, delicious and popular with a lot of people.

How to cook mutton soup so that it is fragrant and not fatty.

Ingredients for mutton soup: lamb shank, ginger, cooking wine, green skin sugar cane, carrot, water chestnut, angelica, hawthorn, salt.

Ingredients: Choose meat for soup, the leaner the better, because lean meat has less fat. We can buy tendon meat or lamb shank. When you buy it, you can ask the store to cut the lamb into pieces first.

Here I would like to remind everyone that lamb chops must not be selected for making mutton soup, because there is bone marrow in the bones, which is the place where the smell of mutton is the strongest.

Steps:1After the lamb is bought, we first decorate it. Prepare a pot of water, put the lamb in cold water, add ginger cubes and cooking wine, and bring to a boil over high heat.

2.When the water boils, turn off the heat, remove the lamb, and then wash off the foam on the surface of the lamb with clean water.

4.Then put a few pieces of angelica to remove the fish.

5.Put boiling water in a casserole, and the ratio of water to mutton is preferably 3:1, so that the cooked mutton soup will have a strong flavor.

6.Finally, put a few slices of hawthorn, this is the secret to making lamb soup quickly! Hawthorn can not only soften the keratin on the surface of the mutton, making the mutton easier to cook, but also the natural aroma can also better flavor the mutton.

7.Then bring the water to a boil over high heat, then reduce the heat to low and simmer for 1 hour.

hours later. Turn off the heat, add some salt, and the delicious mutton soup is ready!

The soup has no smell at all, and it has a natural sweet taste, and the flavor is so rich and mellow that you can't stop drinking it!