What spices do you put in stewed mutton to make it taste fragrant?

Generally speaking, you can put some spices with aroma in stewed mutton, such as star anise, cinnamon, Sichuan pepper, tangerine peel, cloves, etc. Among them, star anise and cinnamon are commonly used seasonings when stewing meat, which can enhance the flavor of meat; Sichuan pepper and tangerine peel can remove the smell of mutton, and cloves can make the meat more fragrant. In addition, you can also add ginger, garlic, green onions, cooking wine and other seasonings according to personal taste to make the stewed lamb more delicious.

The firstGinger we can usually use ginger to remove the fishy smell when we stew pork or lamb, but the difference is that when making pork, we will first marinate the pork with onions, ginger and garlic. But when stewing mutton, we can directly boil ginger and mutton together, which has the best effect of removing the fishy smell and can also increase the aroma of mutton.

The secondIt is fennel that knows that star anise can be used to remove the fishy smell of meat, but it is not the best choice to remove the smell of mutton. The best spice to remove the smell of lamb is cumin, a botanical spice that looks like a vegetable. After putting cumin into the mutton soup, it can greatly increase the aroma of the mutton, and at the same time, it will also remove the smell of the mutton very cleanly, and it will also make the cooked mutton soup particularly rich.

The thirdIt is hawthorn that is put in the stew of lamb, which may be incomprehensible to most people, and many people feel that hawthorn is just an appetizing fruit and has no seasoning effect. So why does it help remove the smell of lamb? In fact, it is because there is a unique fruit acid in hawthorn, which can remove the smell of mutton, and can also make the mutton cook faster, and at the same time ensure the deliciousness of the meat, the effect is particularly good.

If you stew mutton, you can add some spices to the mutton, star anise, bay leaves, cinnamon and other spices, these spices are very fragrant, the fragrance is long-lasting, and the final taste will also have an aftertaste, which is very good.

When stewing mutton, the most taboo is to put star anise and cinnamon, these two spices, generally put pepper and ginger, so that you can effectively remove the fishy smell, and then add salt and white pepper to season to remove the fishy.

In fact, many friends are worried that the fishy taste of mutton is not handled well, which will affect the taste of the whole dish, in fact, the fishy taste of mutton is mainly caused by blood and impurities inside. Soak the mutton for two hours to soak out the blood and impurities inside, and then blanch the water, which can remove most of the blood and impurities, thereby reducing the fishy smell of the mutton. Stew mutton soup, don't put the seasoning indiscriminately, just 4 seasonings, stew for 1 hour, delicious and tasteless.

Cinnamon (cinnamon can't be put too much, just an appropriate amount, because if you put too much cinnamon, it will turn black).

bay leaves (you don't need to put a lot of them, but this spice is also one of the common ones).

Cumin (this is an indispensable spice for making mutton, and the mutton made of cumin has a special aftertaste).

Angelica (this is the most common, every time you do mutton processing, you have to put it, and when you make a dish for the guests to eat, you should also put angelica in it, the taste is very fragrant, and it has a very aftertaste).

How to process mutton:

I would like to introduce you to a kind of family production process, first buy the mutton back, clean it with water, mainly to remove the blood water of this mutton, and then you need to prepare the ingredients: green onions, ginger, dried chilies, white radish, peppercorns, cumin, cinnamon, star anise, bay leaves, etc. Mainly according to their own local tastes)

Then put water in the net pot on the fire, put the mutton in a pot under cold water, boil the blood foam of the mutton, clean it, add water to the pot, put in the green onions, dried chilies, bay leaves, cumin, angelica, star anise, together with a large fire and turn to low heat and simmer slowly, put in edible salt to taste, until the mutton is cooked, but you need to remember, (ginger, green onions, cumin, dried chili, white radish, these spices and ingredients need to be put a little more, Because these spices are all flavorful) The home is mainly based on the original taste of the ingredients, not like the restaurant needs a lot of condiments.

When stewing mutton, you should make the mutton more delicious and fragrant.

Then put the whole carrot in the lamb stew, which can remove the gas in the mutton.

And when stewing, add cinnamon, bay leaves and other ingredients.

In this way, the mutton will taste better and be full of aroma.

What spices are put in the stewed mutton, it tastes fragrant. The condiments to be put in the stewed mutton are bay leaves. Spring onion. Ginger. Grass fruit, cloves, and so on are enough for these seasonings, and the Dunzhu mutton tastes fragrant.

Stewed mutton with spices will have an aftertaste. I think it is necessary to put seasonings such as bay leaves, cinnamon, spices, cumin, etc., which have a great aftertaste.

When stewing mutton, cumin must be added, and the lamb stewed with cumin tastes particularly fragrant.

The stewed mutton is fragrant, and the cloves and herbs are generally put. Including some other spices, there is also a little red incense, and there is Sichuan pepper.

What spices do you put in stewed mutton to make it taste fragrant? When the mutton is applied, green onions, ginger, garlic, peppercorns, chili peppers, star anise, etc., green onions, ginger and garlic can remove the smell of mutton, Sichuan pepper, star anise, and chili pepper and enhance the fragrance, especially the appropriate amount of chili pepper can make the mutton have a fragrance and enhance the taste.

When stewing mutton, you can put some spices of traditional Chinese medicine, that is, there are a lot of bay leaves, and some other ingredients, including a variety of seasonings placed in our daily stew, which will taste fragrant.

Stewed lamb should be put in bay leaves, cinnamon, star anise, cloves, and meat coar. In this way, it will have an aftertaste.

When stewing mutton, add cinnamon, bay leaves, star anise, cloves, and nutmeg. It tastes like this.

Generally speaking, if you stew mutton, put Sichuan peppercorns, green onions, ginger, and fennel in it. It can make the lamb stew more delicious, and you can also add soy sauce and salt.

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, has the effect of curing food accumulation, and is used to stew mutton without harm, and the dosage is appropriate. If you don't like to eat peppercorns, you can wrap them in sandbags and put them in a pot to simmer.

Of course, if you don't like to eat it, it's okay.

There is no need to add cooking wine to the stewed mutton, keep it on medium-low heat for about an hour and a half after the water is boiled, the time can be appropriately extended, and the salt can be put halfway through, so you don't have to wait until the end.

When stewing lamb, cinnamon, star anise, and cloves should be added. It tastes like it has an aftertaste.

The spices of stewed mutton taste fennel, because the mutton has a lot of fat to ensure the relative stability of nutrition.

I think when stewing lamb, you can put some bay leaves in it, and then put some cinnamon. And star anise, fennel, etc., if you eat it like this, you will have fennel.

What spices do you put in stewed mutton to make it taste fragrant? Angelica.

Angelica is a medicinal herb to be precise, but it can also play a very clever role in cooking. When we add angelica to stew mutton, it can play a role in removing the smell and increasing the flavor, which can make the aroma have the effect of sweetness and sweetness.

The smell of angelica itself is more domineering, so you can't put too much at a time. The fragrant time is relatively long, which is very suitable for stewed mutton.

Stewed mutton should be filled with spices such as bay leaves, cumin, ginger, garlic, etc., in order to taste fragrant.

The most taboo spice for lamb stew is star anise.

When adding star anise when stewing mutton, its flavor substances are fully dissolved, which can increase the umami of its mutton soup, and also increase the sweet and greasy taste of mutton soup, which completely destroys the deliciousness of mutton itself. Although star anise can indeed enhance the freshness and fragrance, it also has a bit of sweetness, and if you use it to stew mutton soup, the aroma of the mutton itself will be masked by it.

When stewing mutton, you can't add more ingredients, adding a lot of its smell will cover the aroma of the mutton, and it will also make its color black. When the braised mutton can be increased, the whole dish is particularly fragrant when the big material is put in, the pepper spicy can be removed, and the big material is star anise, which can also remove the peculiar smell.

Mutton can not be eaten with bamboo shoots, if eaten together, it will cause food poisoning, mutton can not be eaten with snails, eating together will cause bloating and diarrhea, etc., mutton can not be eaten with watermelon, it will hurt the vitality of the body, and people with hepatitis can not eat mutton, which will make his illness more serious.

In addition to making stewed mutton, mutton can also be made Xinjiang fried mutton, mutton stewed radish, green onion fried mutton, braised mutton, stewed mutton, red stewed mutton, cumin mutton, grilled mutton skewers, etc., mutton nutrition is very rich, for general cough, bronchitis, body weakness and fear of cold people have a certain effect.

The most taboo of stewed mutton is to enlarge the material, the taste of the big material completely covers up the original smell of mutton, so that it loses its original taste, put it, and almost the mutton soup is wasted.

Stewed mutton is the most taboo to enlarge the material, because the taste of the big material is too strong, and the stewed mutton pays attention to the original soup, and the enlarged material will destroy the mutton.

Star anise is the most taboo spice for stewed mutton, because if you put it, the taste of the mutton will change by itself and it will be difficult to eat.

It's big fat. As long as the big fat is added when the mutton is stewed, the taste of the mutton will lose the original taste of the mutton.

Stewed lamb is most afraid of this "spice"! Is a pot of lamb good, remember the trick to avoid it!

It is the most taboo spice for mutton, and the mutton stewed in vain when you put it, many people don't understand!

It should be star anise, because after putting star anise, it will hide the delicious taste of mutton.

Many people like to eat mutton, especially in winter, eating mutton can warm the body, and it is also very good for health. But a lot of people, when stewing lamb. I don't know exactly what spices to put in.

You can put some fennel, bay leaves, cinnamon. In this way, when you eat it, you will have a feeling of fragrant lips and teeth. The fennel sold on the market can generally be divided into two categories, one is relatively large fennel and the other is relatively small fennel.

Then when stewing lamb, you should choose cumin. <>

For many kitchen masters, when stewing lamb, cumin can be said to be one of the indispensable spices. Because the mutton itself has a very serious smell, after putting cumin, it can effectively inhibit the appearance of the smell, and it will also make the mutton stew more fragrant, and there is a desire to eat. Bayinar leaves are also a relatively common spice, and when stewing ingredients, adding some can enhance the taste of the dish and make it full of fragrance.

Cinnamon is generally left out when stir-frying, and it is necessary to put it when stewing. But don't put too much, otherwise it will affect the taste of the ingredients, so be sure to put the amount of cinnamon according to the amount of mutton. And when the mutton is stewed, there are also some methods.

First of all, put the purchased lamb into running water and rinse it. Cut into evenly sized chunks and then prepare some other side dishes such as radish, green onions, ginger, dried chilies, etc., because white radish is not only good for the body, but also able to remove the fish. <>

And there must be blanching, this step, so that the blood and water in the lamb and other magazines can be removed. However, the blanching time must be well controlled, about three minutes. When stewing mutton, if you want to make the mutton stewed, then you can, choose a pot that specializes in stewing things, or a casserole, or a pressure cooker.

And before it comes out of the pot, add salt, not in advance, and then put the radish when it is almost cooked.

Cumin, bay leaves, cinnamon, angelica, star anise, these will be a little more delicious.

You can put cumin in the pot right away, which can make the mutton more fragrant and remove the fishy smell.

When we stew mutton, we can put an appropriate amount of angelica stew in the mutton, which will have an aftertaste and a more delicious taste

One is the big ingredients, the other is cooking wine, these must not be added when stewing mutton, it will make the mutton soup black, the taste will be greatly reduced, and the mutton will not taste so fragrant.

As the saying goes, pigs don't pepper sheep don't expect, which means don't put peppercorns when making pork, and stewed mutton doesn't enlarge the material. If the material is enlarged, the more stewed, the stronger the flavor, and at the same time, the mutton will not be easy to stew, so the taste will be greatly reduced.

Stewed mutton is the most taboo to put star anise. Because star anise will make the lamb taste bad, it is best not to put star anise.