When stewing mutton, some people blanch it, and some people stew it directly, what is the correct wa

Blanching the stewed mutton is to remove impurities such as blood foam in the mutton, reduce the fishy taste of the mutton, and make the mutton taste better. Direct stewing preserves the flavor of the lamb to the maximum. The smell of mutton is actually caused by the special digestive system of sheep.

Sheep are ruminants, the stomach contains a large number of microorganisms, in the process of digesting lipids, some volatile fatty acids will be produced, and integrated into the fat of sheep, forming a sheep smell.

Preparation of lamb stew:

Step 1: Prepare some mutton, soak the mutton in clean water, change the water every two hours or so, and change the water three times is about the same. Then put the mutton directly into the pot, add water to the pot, add it to the water, ginger, green onions, cooking wine and other ingredients to blanch the mutton, and wait for the water to boil for two minutes after the mutton can be fished out.

Step 2: Bring water to a boil, re-add ginger, green onions and other ingredients to the pot, then put the lamb directly into the pot and simmer over high heat. The lamb stew can take a bit long, at least two hours.

After two hours, you can smell the smell of mutton when you open the lid, at this time, put salt, monosodium glutamate, black pepper and other seasonings in the pot and cook for about 20 minutes, so that the mutton soup and mutton can fully absorb the flavor. Sprinkle some cilantro at the end and you're ready to go.

Lamb stew.

The best way to stew lamb is to blanch it, not to stew it directly. When blanching mutton, it can remove blood and some unclean dirt on the surface of mutton, so that the stewed mutton soup is clear, not fishy, and delicious, so it is the correct way to stew mutton.

The best way to stew lamb is to blanch it, not to stew it directly. When blanching mutton, it can remove blood and some unclean dirt on the surface of mutton, so that the stewed mutton soup is clear, not fishy, and delicious, so it is the correct way to stew mutton. The best way to stew lamb is to blanch it, not to stew it directly.

When blanching mutton, it can remove blood and some unclean dirt on the surface of mutton, so that the stewed mutton soup is clear, not fishy, and delicious, so it is the correct way to stew mutton. The best way to stew lamb is to blanch it, not to stew it directly. When blanching mutton, it can remove blood and some unclean dirt on the surface of mutton, so that the stewed mutton soup is clear, not fishy, and delicious, so it is the correct way to stew mutton.

The best way to stew lamb is to blanch it, not to stew it directly. When blanching mutton, it can remove blood and some unclean dirt on the surface of mutton, so that the stewed mutton soup is clear, not fishy, and delicious, so it is the correct way to stew mutton. The best way to stew lamb is to blanch it, not to stew it directly.

When blanching mutton, it can remove blood and some unclean dirt on the surface of mutton, so that the stewed mutton soup is clear, not fishy, and delicious, so it is the correct way to stew mutton.

To stew mutton soup, some people blanch it first, and some people stew it directly. The right thing to do. Stewed mutton soup does not need to be blanched, and a lot of nutrients will be lost after blanching, so you can stew directly in the pot, add enough water at one time, and you can't add water repeatedly, which is very important, cover the pot, boil over high heat, and scoop off the surface foam with a spoon after boiling, which is also some dirty things, many people stew soup is not white and thick, because the dirty things and blood are not removed, so some small details should not be ignored.

Add an appropriate amount of cooking wine and ginger slices, continue to cover the pot, and simmer for an hour and a half.

When stewing mutton, first clean the mutton, cut it into small pieces, then put it in a pot under cold water, boil the pot for a while, skim off the foam, and then take it out and rinse it with cold water. The purpose of blanching mutton is to boil out the blood and debris in the mutton, so that the mutton can be cleaner and taste better after processing. Not only lamb, but also beef, pork or pork ribs should be blanched before processing.

When stewing mutton soup, some people blanch it, some people stew it directly, and the correct way is to listen to me:

1. Buy fresh mutton, such mutton tastes better, clean the mutton, chop it into pieces, soak it in water for 2 hours, soak the blood and impurities inside, wash the mutton several times after soaking, clean it and set aside;

2. Let's deal with the side dishes, slice the ginger, cut the green onion into sections, clean and peel the radish, slice it for later use, and cut the coriander into sections.

3. Blanch the mutton, put cold water into the pot, add ginger slices, cooking wine, bring to a boil over high heat, then skim off the surface foam, remove and rinse for later use.

4. Add water to the pot, put mutton, peppercorns, green onions, ginger, bring to a boil over high heat, turn to medium-low heat and simmer for 1 hour.

5. After the mutton is stewed, put in the radish, add 2 tablespoons of salt, white pepper, stew for 15 minutes, put in the chopped coriander before the pot, so that the mutton is not fishy or fat, the taste is particularly delicious, and with the radish, it replenishes qi and blood, is rich in nutrition and strengthens the body.

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.

1. Soaking: Soak the mutton in water for 3 hours to let the blood and dirt in the mutton seep out and remove the smell of the mutton, but remember to change the water many times.

Second, walnut method: break the walnuts, wrap them in gauze, and then cook them together, so that the walnuts can remove the smell of mutton, about 1 kg of mutton with 3 walnuts.

Third, white vinegar method: wash the clean mutton, marinate with white vinegar for 30 minutes, here pay attention to the mutton and white vinegar rub evenly, so that the white vinegar can volatilize the mutton flavor hidden in the mutton.

Fourth, open the lid: When stewing mutton, open the lid to let the smell of mutton volatilize.

So when making mutton, some people blanch first, and some people stew directly, in fact, they are all wrong, teach you the correct way, not only the mutton soup milk smells mutton, but also the mutton tastes fresh and tastes so fragrant!

Lamb stew needs to be blanched and pot under cold water. Here's why:

1. The stewed lamb must be blanched. Because the mutton itself has a strong fishy smell, the taste of direct stewing is too heavy and not suitable for most people's taste, and the mutton itself has a lot of blood and water, and the taste of directly stewed mutton blood water is not removed, and it is not delicious;

2. Blanched mutton in hot water is easy to be fishy. Because the temperature of the hot water is too high, the mutton is easy to cook the surface immediately due to the high temperature, resulting in the bloody smell inside the mutton cannot come out, and the mutton finally has a heavy fishy smell and is difficult to eat;

3. Blanching mutton in hot water is easy to dry and firewood. Because the mutton itself has more blood and water, direct hot water blanching mutton will immediately set the shape and cause the blood water to not come out, and the mutton will be more tight, resulting in a tight taste of dry wood, chewing residue and fishy smell, so the stewed mutton must be blanched in a pot under cold water first.

Whether to blanch mutton soup or not depends on the specific situation.

If you use freshly slaughtered sheep to make soup, and you don't resent the smell of mutton, you don't need to blanch.

Chop the lamb directly and wash it. Put it in a pot of cold water, add ginger slices, bring to a boil over high heat, skim off the foam, and boil over low heat until crispy (the ingredients can be added to white radish, mushrooms, etc. at will).

However, most of the time the lamb we buy is not freshly killed. There will be different degrees of fishy smell. It needs to be blanched, especially the kind of mutton that is dark red in color and contains more blood.

Specific method: Cut the mutton into pieces, soak it in water for more than 2 hours to remove the blood, and change the water several times halfway.

Put the soaked mutton into the pot, add enough cold water to cover the mutton, add ginger slices, green onions, peppercorns and cooking wine (the purpose is to remove the fishy), bring to a boil over medium-low heat, skim off the foam, and continue to cook for about 2 minutes until the meat is tightened and there is no more blood and water in the meat.

Remove the mutton, rinse it with cold water and boil it.

How do you stew mutton soup so white and fragrant?

Choose fresh lamb with bones in (conical bones are better) and retain some of the fat (the key ingredient in the thick white lamb broth).

Chop the mutton into pieces and put it in a basin, soak it in water for 1 2 hours to remove the blood, and change the water several times during this period (to remove the smell).

Put the mutton into the pot, add water, ginger slices, green onions and an appropriate amount of cooking wine, bring to a boil over high heat to skim off the foam, turn to medium heat and remove and wash (further remove the smell).

Put the mutton in the pot, add enough water, ginger slices and green onions, bring to a boil over high heat, skim off the foam, turn to low heat and simmer for about 1 and a half hours.

Turn on the heat again to stir the soup for 5 to 10 minutes (the key step in the lamb broth to be thick and white).

Finally, add an appropriate amount of salt to taste, and then add coriander, minced green garlic, etc. according to personal taste. A pot of white and fragrant mutton soup is ready.

Method, <>

Soak the lamb in clean, cold water for two hours, change the water in between, and then cut the lamb into cubes.

Add an appropriate amount of water to the pot, then pour the clean lamb into the pot, boil over medium heat until the water boils, use a spoon to remove the foam on it, and then add cooking wine.

Then add peppercorns, ginger, green onions and other ingredients to the pot, then cover the pot and cook for about an hour.

Finally, add an appropriate amount of salt according to personal habits, turn the fire to medium heat and cook for about 20 minutes, put it in a bowl and sprinkle some coriander and chopped green onions.

Generally speaking, it is necessary to blanch the water first.

Wash the mutton, cool the pot under water (bay leaves, ginger slices in the pot, you can also add green onions), put in cooking wine, boil, and skim off the blood foam with less (the cleaner the wash, the less blood foam, blanch and remove and wash for later use.)

Take out the blanched mutton, put it in warm water, clean it again, put the mutton into the pot, add enough hot water to the pot at one time, and add an appropriate amount of green onions. It can also be added, angelica, Chuanxiong, and small yellow ginger slices, these three flavors of seasoning are warm ingredients, all of which have the effect of invigorating blood and qi.

The correct way is to blanch the water, first soak the mutton in clean water, change the water every two hours or so, and change the water three times. Then put the mutton directly into the pot, add water to the pot, add it to the water, ginger, green onions, cooking wine and other ingredients to blanch the mutton, and wait for the water to boil for two minutes after the mutton can be fished out.

Stewing mutton soup, some people blanch first, some people stew directly, all wrong, the right 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. Pour the lamb bones into a large pot, since the drink is soup, the pot must only be big and not small, to be big enough, I use a steamer, fill with water, add enough water at one time, can not add water repeatedly, this is very important, cover the pot, boil over high heat.

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 have not been removed, so some small details should not be ignored. After skimming off the foam, add an appropriate amount of cooking wine and ginger slices, continue to cover the pot, simmer for an hour and a half, cut some green onions and coriander during the stewing process for later use, this is a necessary condiment for drinking mutton soup, I began 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.

Put the chopped green onion and coriander into the pot, add an appropriate amount of rice vinegar and white pepper, pour in the mutton soup while it is hot, and the super delicious mutton soup is ready, it is really delicious in the world, and the whole body is warm after drinking, this is definitely the best soup in winter. Because I boiled a big pot, pour the one that I can't finish into the basin, seal it with plastic wrap, and put it in the refrigerator to keep it fresh, and the next time I drink it, it will be as delicious as the freshly stewed one.

Cooking tips: 1. Soak the lamb bones in salt water for 20 minutes, and the blood and dirt will be soaked cleanly, without blanching. 2. Use a large pot, and the water should be enough to add water repeatedly.

3. After boiling, skim off the foam on the surface, and only need to add an appropriate amount of cooking wine and ginger slices to the condiment, the less seasoning, the more positive the fragrance. 4. The soul seasoning of mutton soup is chopped green onion, coriander, and white pepper.