What seasonings to put in the boiled mutton soup to remove the smell

Mutton soup is a dish, the main 4 kinds of seasonings are cumin, cinnamon, bay leaves, angelica, etc., the soup is white, fat but not greasy, no smell, there are local famous foods with their own characteristics in all parts of the country. Put the lamb bones, lamb and haggis in the soup pot. Cut the lamb haggis into thin slices and pour it into a soup bowl, pour in the hot mutton soup, sprinkle with chopped green onions, and a bowl of mutton soup is ready.

Mutton is a warm food, and everyone likes to boil mutton soup in the cold winter, because mutton soup can not only supplement nutrients but also warm up the body. Put a small amount of cinnamon, bay leaves, cumin, angelica, angelica, tangerine peel, pepper, etc. Some people like to eat spices, you can put a small amount of cinnamon, bay leaves, angelica, cumin, tangerine peel, pepper, dried hawthorn, etc. to remove the smell and fragrance, but not put a variety or even too much, otherwise too many spices will make the mutton soup with a strange taste and become unpalatable.

Seasoning refers to the condiments used for seasoning when making dishes, common natural plant spices, such as star anise, Sichuan pepper, cinnamon, tangerine peel, etc., but these should not be put in the mutton soup, so as not to cover up the umami of the mutton itself, as well as condiments soy sauce, oyster sauce, monosodium glutamate, chicken essence, salt, sugar, etc., usually make mutton soup will use salt and monosodium glutamate, without other condiments, so as to ensure the more pure taste of mutton soup.

When we cook mutton soup, we should first put some ginger, shallots and cooking wine, and it is best to put some white radish and put a little big sauce so that the soup will not have a bad smell.

Cook mutton soup, put an appropriate amount of ginger and pepper, you can remove the smell, and you can't put other spices, otherwise it will change the taste.

Nutmeg, cinnamon, fennel, cooking wine, Sichuan pepper, sesame pepper, etc., have a unique effect on removing fish!

Boil the mutton soup and put the ginger days. It smells.

1. Spices, when we cook mutton, we need to put spices with a strong smell. Generally, there are green onions, ginger, garlic, angelica, codonopsis, peppercorns, etc. These ingredients have a strong odor, which can effectively mask the fishy smell of mutton.

If you are making braised lamb, you can add a little more cooking wine. If you are making a barbecue, you can put a little more salt and pepper powder, as well as cumin powder. The flavor of the seasoning is fragrant and can effectively mask the taste of the lamb.

2. Cleaning, cleaning is also very important, the mutton you just bought must be washed three times with water, rubbed vigorously with your hands, so as to remove the blood foam. It is also necessary to soak the lamb in water for about half an hour, so that the effect of removing the smell will be better. The last step is to blanch, put the lamb in a pot of cold water, slowly heat it until it boils, turn off the heat, and then rinse the lamb in clean water several times.

3. Add vinegar, vinegar has a strong sour taste and volatility, which can effectively remove the fishy smell of mutton. Pour some oil into the pot, after the oil is hot, add the mutton and stir-fry, add some white vinegar, then add green onion and ginger, soy sauce, sugar, cooking wine, ingredients, and add a little garlic before cooking. In this way, the fishy smell is greatly reduced, and the taste is very mellow.

4. Drilled radish, the white radish is drilled and boiled with mutton, the radish has strong adsorption, which can remove the strong taste of mutton. It is necessary to prepare the water for soaking the mutton in advance, add cooking wine, star anise, orange peel, hawthorn, and drilled radish to it, and then cook it with the mutton, which can greatly reduce the fishy smell of the mutton.

5. Chili pepper, put some chili oil and chili noodles in the mutton, the strong spicy taste can cover up the fishy smell of the mutton, and the taste will be more fragrant.

6. Coriander, the aroma of coriander is very special, it can effectively remove the fishy smell of meat, so adding some coriander when making mutton can play a unique effect of removing the fishy smell and increasing the flavor.

How do you remove the smell of lamb from lamb stew? Many people don't like this smell, and if you want to get rid of this smell, it's actually not difficult, there are many ways, and the effect I've tried is betterThe technology is to remove the fat and use other accessories (such as white radish, orange peel, spices, etc.).There are many ways to use a variety of combinations for better results.

Mutton is the best product in livestock meat, mutton not only tastes delicious and delicious, but also very nutritious and nourishing, but there is a great smell in mutton, like I especially like this smell, but many people don't like this smell, especially when stewing mutton, it should be removed with other accessories, and I will share several methods in detail.

1. Understand the taste of mutton**.

Sheep have a strong smell, everyone knows it, but many people don't know that this smell comes from the sheep's **? In fact, the smell of mutton mainly comes from itFatty acids in adipose tissue, and these fats are commonly said to be the fat on the sheep, as long as the fat contains a large amount of this fatty acid, it exudes a smell.

Therefore, if we want to get rid of the smell faster and better, the first thing is to separate the fat from the lean meat, and the lean meat will basically not have such a big smell after separation, and it will be much easier to further remove the fat meat.

Second, the production technology is up.

1. The choice of mutton

The older the old mutton, the heavier the smell, so if you don't want to be so troublesome to deal with the smell, when buying meat, choose a tender lamb, this kind of lamb is very tender, the smell is small, because the fat in it is less and not old, the smell is naturally much smaller.

2. The production method is up

The production method is very simple, that is, after the mutton is washed, soak it in clean water for a period of time, soak it in blood water, and then blanch it in a pot, add ginger slices, cooking wine, etc., cook for a few minutes, and leave the water surface foam off.

In addition, when stewing mutton, do not cover the pot, so that the smell of the pot runs away completely, if the lid is covered, the smell and steam emitted from the pot has been flowing in the pot, so there will always be a strong smell.

3. Remove the fat by adding other excipients.

1. Spices

Speaking of spices, we all know that when we usually stew meat, those plant spices, such as star anise, cinnamon, bay leaves, tangerine peel, etc., these spices can be said to be all-purpose spices for removing fish, removing and increasing flavor, so if you want to stew fragrant and unsmelly mutton, you can also use these spices.

However, because the taste of these spices is very strong, you should put less when you put it, and if you put too much, it will cover up the delicious fragrance of the mutton itself, and it will lose the meaning of eating mutton. When stewing mutton, wrap these spices in a cloth bag and stew them in a pot.

When stewing mutton, you should add green onions, ginger, and cooking wine to remove the smell, and add pepper, hawthorn, and mash, which not only removes the smell but also makes it more delicious.

Stewed mutton can be added with ginger slices, peppercorns, cinnamon, star anise, pepper, green onions, etc. to remove the smell.

To boil mutton, drill holes in a radish and put it in a pot to cook with the mutton; You can also put a few mung beans in the pot to remove the fishy smell. Boil the mutton in water, add a little garlic and thin chili pepper when eating.

Boil the mutton and put a seasoning to remove the smell, the specific method is as follows:

Ingredients: 2000 grams of lamb with bones.

Excipients: 1 meat buckle, 3 cloves, appropriate amount of ginger, appropriate amount of angelica, a little cinnamon, a few peppercorns, 2 star anise, a little cumin, an appropriate amount of vermicelli, an appropriate amount of cabbage, an appropriate amount of green onions, and an appropriate amount of coriander.

Steps: 1. Rinse the meat button, ginger, cloves and other ingredients with water, then wrap them with a piece of clean gauze, tie them with a rope, and the material package is completed.

2. Add an appropriate amount of water to the pot, put the mutton in while the cold water is in it, cover it, bring it to a boil, start to beat the blood foam after boiling, and carefully get the blood foam out on the surface with a spoon.

3. Then put the material package into the pot, cook it with the mutton broth, turn to medium-low heat and cook slowly after boiling the pot, and cook the mutton, the process will take a long time, about a few hours.

4. Now let's process the vermicelli, soak the vermicelli in warm water in advance to soften.

5. Clean the cabbage and sprinkle it into small pieces by hand, not too small.

6. When the mutton is cooked, take out the mutton and cut it into pieces of appropriate size, and remove the meat on the mutton bones before cutting.

7. Pour the mutton and lamb bones back into the pot and continue to boil.

8. After boiling, put the vermicelli and cabbage together, cook until the vermicelli is moderately soft and hard, and the cabbage is soft and rotten, turn off the heat.

9. Prepare chopped green onion and coriander. The mutton soup with a very light fishy smell is ready.

Lamb is best eaten in winter, and mutton itself is rich in protein and fat, so eating lamb in winter can help resist the cold. But the mutton itself comes with a heavy smell that many people love and hate, today with you a fried mutton to taste the practice, you can give it a try.

Nutritional value of lamb:

1. Nourish the liver and brighten the eyes. Mutton has the effect of benefiting blood, liver and eyesight, and has a good effect on postpartum anemia, tuberculosis, night blindness, cataract, glaucoma and other diseases.

3. Resist the cold. Mutton can resist wind and cold, and can replenish the body, for the general wind and cold cough, yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency has ** and tonic effect, especially suitable for winter nourishing food.

[Recipe: Stir-fried mutton].

Ingredients: lamb, green onion, ginger, green garlic, dried chili, green and red pepper, cumin powder, pepper, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, salt, cooking oil.

1. Wash and slice the mutton, make cooking wine, light soy sauce, cumin powder, pepper and salt and marinate for 15 minutes.

2. Wash and cut the green onion into sections, wash and slice the ginger, wash and slice the green garlic, wash and slice the green and red peppers, and cut the dried chili peppers into sections.

3. Pour cooking oil into the pot, add green onions, ginger, garlic, dried chili peppers, and peppercorns and stir-fry until fragrant.

4. Pour the mutton into the pot, stir-fry until it changes color, add cooking wine and stir-fry to color.

5. Pour the green and red peppers into the pot, add pepper and cumin powder and stir-fry evenly.

6. Add salt to taste and stir-fry evenly.

Tips: Add a small amount of sesame oil when marinating the mutton, so that the marinated mutton is more tender, and be sure to fry the mutton over high heat when frying the mutton.

Aged vinegar: Aged vinegar is one of the traditional condiments of Hongyu, adding an appropriate amount of vinegar to mutton soup can play a role in softening the meat, relieving the smell, promoting digestion, and increasing appetite.

Salt: Eating deficiency chain salt can increase the taste of mutton soup, and can also promote the secretion of digestive juices and increase appetite.

Ginger: Ginger has a strong spicy flavor that can mask the smell of lamb and enhance appetite.

Pepper: Pepper has a unique aromatic smell and a spicy taste, which can not only enhance the taste of mutton soup, remove the smell, but also enhance the effect of warming the stomach.

Friends who have eaten both kinds of mutton should feel this way, sheep meat is more delicious than goat meat. The two types of sheep are grown in different environments, so there will naturally be differences in taste.

Sheep meat has a higher fat content, so it tastes more fragrant and tastes better. Because goat meat contains a special fatty acid, the smell will be more obvious, and the taste will be hard.

The taste of the mutton is more sticky, while the meat of the goat meat is more loose and not sticky at all. If its muscle fibers are thin and short, it means that it is sheep, and if its muscle fibers are thick and long, it means that it is goat meat.

Both kinds of mutton are very nutritious, because they have different living habits, so the fat content of sheep meat is generally higher, so the cholesterol content of goat meat is lower. Therefore, goat meat is more suitable for middle-aged and elderly people and people with three highs, as well as those who need to control their fat intake.

Mutton is not only delicious, but also rich in nutrients, belongs to a particularly nourishing meat, in winter people often like to drink mutton soup to keep warm, and when we make dumplings, we usually choose mutton dumpling filling to make. Especially in some Central Plains areas, here is far from the sea, everyone often eats meat in daily life has mutton, mutton is a more nourishing food in some Central Plains areas, but some people love mutton to the bone, of course, there are also people who are disgusted when they see mutton. <>

We found that the mutton soup in some shops selling mutton soup is particularly delicious, and the mutton tastes good, but the mutton made at home is easy to have a strong smell, which not only makes people lose their appetite, but also sticks to our clothes and is not easy to disperse. In fact, if you want to get rid of the smell of mutton, this way is very simple, you only need to pay attention to such a small detail before making it. First of all, you must know that the smell of mutton is actually the same as the fishy smell of other meats, and most of this taste is the blood in the meat.

Therefore, before making mutton, we need to soak the mutton in cold water, preferably for more than two hours, to soak the blood in the meat. <>

In this way, it is easy to reduce the smell of the mutton when making it. After that, you need to blanch the mutton, you must blanch the mutton under cold water, so that the blood in the mutton can be boiled out, in the process of cooking, we will find that there will be a lot of foam on the surface of the water, in fact, these touches are the main smell of **, these foams are also the blood in the mutton, so we need to salvage these foams. <>

Finally, remove the mutton that exceeds the water, wash it with water, and then you can make the mutton. If you want to stew mutton soup, you can pour an appropriate amount of warm water into the cleaned mutton, then add green onions, ginger and cooking wine to simmer over medium heat, if you want to make other delicacies, just add green onions and ginger and an appropriate amount of cooking wine when making it.