When stewing mutton soup, is the lamb boiled in a pot under water or under cold water?

Pot under cold water. If it is boiled in cold water, the lamb will heat along with the cold water, turning the moisture in the lamb into water vapor.

So the lamb has a really good taste and is very fluffy. Although the lamb is delicious, if it is not prepared, it will have a strong smell, especially when stewed, and it is difficult to drink without mastering the skills. Today I will teach you the most practical way to stew mutton soup.

What water are you going to use before you start simmering? Lamb soup stew.

When using boiled or cold water? There is a big difference between a flavored soup and a milky white.

Mutton cold water pot, before boiling mutton, mutton soaked in cold water, after cooking mutton soup, you need to use cold water pot, so that after skimming off the foam, the blood and odor substances of mutton will be removed, and there will be no mutton smell after the mutton soup is cooked. When stewing mutton soup, be sure to boil the water to stew, add green onions and ginger slices to xing, stewed mutton itself is useful, when the pot is hot, it will evaporate directly, which is why if you want to boil a pot of delicious mutton soup, try not to cover the pot, cover the pot, Shanwei.

It does not evaporate, gathers in the middle, and then goes back to the pot, so that it is useful.

Once boiling, skim off the blood foam and cook for another five minutes. After five minutes, you can turn off the heat and remove the bones and lamb. Tip 3:

Put it in a basin of warm water and wash the remaining blood foam on the surface, taking care that the water here must be lukewarm, not cold. Wash the blood foam, which is boiled milk white sheep.

The key point of the soup. Put the lamb bones and lamb in a large pot, then pour in boiling water and bring to a boil over high heat. After boiling, skim off the foam and simmer this milk white sheep soup over high heat throughout the process, without covering the pot. This is the fourth trick of stewed milk sheep soup, the heat should be sufficient, do not cover the pot.

After washing, pour it into the pot, put the mutton into the appropriate amount of water, boil over high heat, boil again, skim off the foam, and then open it all, do not cover the pot, as soon as you see the foam on the surface, salvage it until the foam is cleaned up, slowly, you will find that the mutton soup is getting thicker and whiter, in this stewing process, you don't need to add any seasoning, after entering, the original taste is the best.

When stewing mutton, the mutton should be pot under cold water, stir-fry the water first, then remove it and add a pot of water again, after the water boils, then put in the mutton, and Leiden put in the appropriate amount of seasoning.

Lamb stew should be served in a pot under cold water because the lamb tastes better when stewed in cold water. If hot water is used, the protein in the meat will be transiently denatured, resulting in the loss of nutrients.

It should be a pot under cold water, because it will feel better when it comes out this way.

Lamb stew with cold water is the most scientific. There are two reasons for this:

1. The taste and texture are better

Using hot water will cause the protein in the meat to denature instantaneously and become hard, and the lamb will become very unpalatable. And the mutton is slowly stewed in cold water, because during the cooking process, the ice inside the meat will sublimate into water vapor, so the meat is very soft and fragrant. Boiled lamb in cold water, the meat protein is completely denatured, fully cooked, and the meat after protein denaturation is loose and flavorful, and the flavor inside can be cooked.

When the mutton is hot and the surface of the meat becomes cooked instantly, the blood and water inside will be locked, and the inside will not taste good.

2. Better color and nutrition:

After simmering in cold water, change to low heat and simmer slowly, and the stewed soup will also be that beautiful milky white. Because the protein in the mutton is easy to release when stewed in cold water, and the temperature difference between the mutton and the hot water is too big if it is hot. Also, lamb itself is a soft tissue, and once it encounters hot water, it will shrink, which will cause the mutton to be unable to release its own nutrients and proteins.

When blanching mutton, pot it under cold water; When boiling mutton soup, boil the lamb under water.

Why should lamb be blanched.

1.To remove the fishy smell, mutton has a unique fishy smell, which will greatly affect the taste of mutton, and blanching can remove part of the fishy smell of mutton and improve the taste of mutton.

2.Remove water, now a lot of mutton contains a certain amount of blood water, directly used for stir-frying, will make the blood water flow out, affect the appearance of mutton, reduce the taste of mutton.

After blanching the mutton, it needs to be rinsed with cold water, which can not only wash away the foam on the surface of the mutton, but also keep the meat quality of the mutton fresh and tender, maintain the color of the mutton, and have a better flavor and taste.

Precautions for blanching lamb.

1.Blanching of mutton should not be fully cooked. It is okay to keep the lamb medium-rare when blanching, which can maintain the tenderness of the lamb and avoid getting the lamb old when it is fully cooked.

2.When blanching mutton, you can put some ginger, white radish, orange peel, tangerine peel, walnut, hawthorn and other foods appropriately, these foods and mutton together can effectively remove the smell of mutton.

3.When the mutton is blanched, it should be turned several times in the middle to let the mutton be evenly heated, so that the blanching effect is better, when the water boils, it should be taken out in time, and it should not be heated for a long time.

Is blanched lamb cold or boiled underwater? I usually cook mutton under cold water, so the mutton cooked is delicious.

1. Stewed mutton should be stewed in cold water, if stewed with hot water, the protein in the mutton will become hard and unpalatable, and stewed in cold water, the mutton will become more loose and flavorful.

2. The stewed mutton is first stewed in cold water for an hour, and then stewed over medium heat, so that the protein in the mutton is easier to release, and the stewed mutton soup is milky white, nutritious and tastes good.

Mutton soup should be boiled in cold water, which can better remove the smell of mutton, but also allow the mutton to maintain its tender taste, and can avoid the taste of mutton after cooking.

Mutton soup is a kind of health soup that people like to drink most in winter, it is a delicious food that takes mutton as the main ingredient today, and often cooks it for a long time, which can nourish and strengthen the body and improve the body's ability to resist cold. However, there are many things to pay attention to when cooking mutton soup, the most important of which is to put the mutton in cold water in the pot.

1. Boil the mutton broth in cold water

Mutton soup is boiled in cold water when cooking, which is the most correct way to do it, and then wash the mutton into the pot with cold water, put an appropriate amount of green onion and ginger to heat and boil, and cook slowly over low heat, to remove all the foam on the water surface, and wait for all the foam to be cleaned, before you can put in the green onion ginger and cooking wine.

Cook together, mix and cook over low heat, cook for about two hours, the mutton in the pot can be soft and rotten, then you can put in an appropriate amount of yam pieces, you can also put in an appropriate amount of white radish and continue to cook for half an hour, and finally put edible salt.

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2. Only water can be heated in the middle of the mutton soup

Mutton soup should be filled with enough water at the beginning of cooking, but some people always have a bad grasp of the amount of water, and will find that the mutton soup is getting less and less water during the cooking process, and then they want to add more water. However, when adding water, the water must be heated, not cold water, adding cold water will affect the meat quality and taste of the mutton, and will also make the mutton soup lose nutrients, while heating water will not have these situations.

3. Mutton soup with white radish is the best

Mutton soup should be boiled in cold water, and when cooking mutton soup, it is best to match appropriate white radish, white radish can be cut into large pieces and boiled with mutton, which will allow the white radish to absorb the smell of mutton, so that the mutton soup after making it good, the taste is better, in addition, the mutton soup with white radish is easier to be digested and absorbed by the human body, which has an important role in promoting digestion, nourishing the body and improving the body's ability to resist disease. And it allows the body to absorb more nutrients.

Cold water. The choice of cold water pot can ensure the taste of mutton to a certain extent, making the mutton more tender and fresh. If you choose hot water, the mutton will be difficult to be stewed, and the taste will be much worse.

Mutton soup definitely needs to be boiled in hot water, because boiling it in hot water can remove the smell of mutton soup, and it will not taste so stinky.

Mutton soup is generally boiled in hot water, because mutton is a cold food, boiling it in hot water can make the mutton soup taste more delicious, and can ensure adequate nutritional supplements.

Whether to cook mutton soup in a pot under cold water or hot water depends on different situations.

1.Mutton cold water pot, before boiling mutton, first soak the mutton in cold water and then cook the mutton soup, you need a cold water pot, so that after the pot is boiled to skim off the foam, the blood and smell of the mutton will be removed, and the boiled mutton soup will not be fat.

2.The mutton soup is in a hot pot, and only the mutton is simply cleaned before boiling the mutton, so you need to cook it under cold water, add green onions, ginger, and cooking wine.

Blanch and remove the fish. Then remove the lamb and rinse off the blood foam on it. Pour water into the pot again, boil the water, and then put in the blanched mutton to stew, so that the stewed mutton soup will not have a smell, and the taste of the mutton will be tender and juicy, neither dry nor firewood.

Description: Fresh lamb can be preserved by the smoked method. Cut the lamb into slices, rub salt on both sides of the meat, and hang it up, or spread it flat in the sun to dry. Generally, it is good to dry it for a few days. This allows the lamb to last for a long time and tastes great.

Fresh lamb can be preserved by air-drying. Smear the lamb with salt or other condiments, or soak it in soy sauce, hang it in the shade, and blow it in a dry wind until the lamb hardens, but never in the sun. In this way, the water in the lamb can be removed, and it can be dried before eating.

1. It is best to use cold water pot for stewed mutton, which can ensure that the taste of mutton will be more tender and fresh to a certain extent.

2. If you cook under cold water, the soup stewed by the mutton will also be that good-looking milky white. Because the lamb stewed in cold water is easy to release the protein, which will make the mutton taste better. When the mutton is exposed to hot water, its meat quality will shrink immediately, which will cause the mutton itself to be unable to release nutrients and proteins.

In this case, cold water is indeed more suitable for stewing lamb than hot water.

Stew mutton with cold water, let's take a look at the tips and methods of stewing mutton.

Trick 1: Stew mutton soup, some people blanch first, some people stew directly, chef: all are wrong, teach the correct way. Stewed mutton soup does not need to be blanched, and a lot of nutrients will be lost after blanching, so it can be stewed directly.

Tip 2: Pour the lamb bones into a large pot, since the drink is soup, the pot must be only big and not small, it must be big enough, the steamer is filled with water, and the water is enough at one time, and the water cannot be added repeatedly, which is very important, cover the pot and bring to a boil.

Tip 3: After boiling the pot, use a spoon to scoop off the surface foam, which is also some dirty things, many people stew soup is not white and thick, it is because the dirt and blood are not removed, so some small details should not be ignored. After skimming off the foam, add an appropriate amount of cooking wine.

Ginger slices, continue to cover the pot, simmer for an hour and a half, and cut the points during the stew.

Chopped green onion and parsley for standby, which is to drink mutton soup.

Must-have condiments, I'm starting to drool.

It's out of the pot in an hour and a half, not to mention how fragrant, the mutton is soft and rotten, and the meat is not stewed to a sparse kind, and it's a little chewy, anyway, the heat is quite suitable, the soup is white and thick, as white as milk, I can't wait to drink a small sip, don't be too delicious, because I only added some cooking wine and ginger slices, the less condiments, the more positive the taste.

The soup does not add salt, scoop it into the bowl according to their own taste, the elderly and children can drink it directly, nutritious and nourishing, the fresh mutton has very little smell, it is all fragrant, and those who don't like to eat mutton can drink several bowls, it is so delicious.

Blanch the water under cold water before simmering to remove blood foam impurities. The second time start simmering with hot water.

1. Boiling mutton with cold water is the most scientific, using hot water to make the protein in the meat instantaneously denatured and hardened, and the mutton will be very unpalatable.

2. Mutton is boiled in cold water, because during the cooking process, the ice in the meat will sublimate into water vapor, so the meat is very soft and fragrant.

3. The surface of the pot meat will be cooked in an instant when the mutton is boiling, and the blood and water inside will be locked. A pot under cold water can bring out the flavor inside.

Fourth, boiled mutton in cold water, the meat protein is completely denatured, completely cooked, after boiling in shabu, boiled, that is, the meat part of the protein remains unchanged, that is, it is not fully cooked. Meat with denatured protein is loose and flavorful, while meat with undenatured protein is tender and tastes good.

Stewed mutton with cold water, the most scientific, one, the taste and taste are better, with hot water will make the protein in the meat, timely, denatured and hard, mutton, will become very unpalatable, and mutton put in cold water to stew slowly, because, during the cooking process, the ice in the meat will be sublimated into water vapor so the meat is very soft and fragrant, two, orange, better nutrition, because if the cold water is stewed, Yang, the protein in the meat is easy to release.

Hello, I have seen your question and am providing you with relevant information, please wait for a while 1. It is better to consume cold water.

2. Generally, when making mutton soup, it is recommended to use cold water, because the use of hot water will denature and harden the protein in the meat, resulting in a hard taste of mutton, which will become very unpalatable; The lamb is slowly simmered in cold water, and during the cooking process, the ice inside the meat will sublimate into water vapor, so the lamb will be very fluffy and fragrant. 3. The second is to stew the mutton with cold water first, change it to a slight heat and stew it slowly, and the stewed soup will also be that good-looking milky white, because the protein in the mutton will be slowly released; If you use hot water, the temperature difference between mutton and hot water is too big, plus mutton itself is a soft tissue, once it encounters hot water, it will shrink, resulting in mutton its own nutrients and protein can not be released, so it is better to eat cold water pot to make mutton soup in life.