It is feasible to cook mutton soup without putting anything, can you add water to the mutton soup ha

It's doable, but you can't drink it! I can't swallow it at all, and it's okay to roast whole sheep and stuff like that. It is recommended to cook it like this:

The method is as follows: 1) Put the washed and dried meat in cold water (the water is about three times that of the meat), boil it on high heat until it is fast and change to medium heat, and stir occasionally with a soup spoon to make the blood foam float to the surface as much as possible, after the water boils, turn to low heat, and skim off the foam; 2) Keep the heat low, only add peppercorns and ginger slices in the pot to remove the fishy effect, it is advisable to do more, do not put cooking wine because it is not braised red; 3) It can be cooked in about an hour and a half, but the meat is not very bad, cook it for a while, the time is set by yourself, until it is rotten, it is best to easily bite the meat, and you can add salt when you are halfway through cooking; 4) Put a little coriander foam at the bottom of the bowl when cooking, and use a little soup to wash away the coriander foam before putting the meat out. (Put some carrot cubes half an hour before the pot is nutritious and delicious, but don't put too much, otherwise the soup will be sweet.)

Note: (1) This method is recommended to be made with mutton, and beef is recommended to be braised with beef. (2) If the meat is not stewed, if the water is too little, you can add water, but you must heat the water.

Try to make sure it is as authentic as possible.

To add some seasonings like peppercorns, ginger slices to remove the fishy effect, it is advisable to more, and then put a little salt.

It's not tasty. It is best to put some seasoning, angelica, reed, cumin, green onion, ginger, liangjiang, cinnamon, red pepper. Salt.

You can add water halfway through making mutton soup, and it is best to add hot water directly. Let's take a look at how to make a lamb soup.

Mutton soup preparation steps:

Main ingredients: lamb, radish.

Specific production methods]:

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. Put the mutton in a pot with cold water, 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 and white pepper, simmer for 15 minutes, and put in the chopped coriander before leaving the pot.

The mutton produced in this way is not fishy or fatty, the taste is particularly delicious, and it is accompanied by radish, which nourishes qi and blood, is rich in nutrients and enhances 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, the fishy smell of mutton is mainly caused by the 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.

Nowadays, the weather has become more and more cold, and has turned from autumn to winter, when it comes to the most suitable food to eat in winter, the first thing that many people think of must be mutton, because mutton is a warm meat delicacy, eating it can not only help people resist the wind and cold, but also nourish people's bodies, the most suitable for eating in winter, also known as winter tonic, in winter by people love.

The practice of mutton is also varied, such as mutton soup, shabu mutton, mutton hot pot are good delicacies, although the market of mutton ** is much more expensive than other meat, but there are still many people who like to cook in winter to buy some to treat themselves. But you have to be very careful when you make it, you will waste such ingredients if you are not careful, especially when stewing mutton, there is a taste of spices is the most taboo, you must not put it in when stewing, I don't know if you have committed it?

When people stew mutton, in order to be able to remove the fishy smell of the meat, they often add some other seasonings to the pot to achieve the purpose of removing the meat, but some people don't know that among these seasonings, there is a seasoning that cannot be put in, it is star anise, many people must be puzzled, because when stewing pork and beef, put star anise can achieve good results, but when stewing mutton, it is not good, it is true, when stewing mutton, if you add star anise, It will be the mutton that gives birth to a very sweet and greasy feeling, which will make the taste of the mutton unpalatable.

In fact, if you want to effectively remove the fishy smell of mutton, the method is very simple, add some ginger slices, dried chili peppers and peppercorns to the pot, but remember not to blanch, remember to pot under cold water, after the pot is boiled, clean up the foam, clean up the prepared ginger slices, dried chili peppers, peppercorns on the line, you can effectively remove the fishy smell, and one point, do not add salt in the stewing, so that the meat can lock in the moisture, it will be more delicious.

I don't know if everyone has memorized this little trick, so let's try it yourself.

To make mutton soup, the mutton does not need to be fried first, it only needs to be lightly blanched once, and then it can be put into the pot to stew. Moreover, the mutton is the most delicious when stewed for an hour and a half, and stewing for too long will make the meat of the mutton old.

It is best to stir-fry it first, so that the mutton soup after stewing is white, very beautiful, and can reduce the smell of the mutton.

Don't, because the mutton soup should be fresh and fragrant, and stir-frying it will make the soup greasy.

Aniseed.

When we stew mutton soup at home, the first thing we should keep in mind is star anise. Star anise will make the stewed mutton soup blacken, and the stewed mutton soup will become more and more flavorful. At the same time, it also destroys the umami of mutton, so we must not put star anise when stewing mutton at home.

This is the meaning of the rural proverb "pigs do not pepper, sheep do not expect, cattle do not leek". Although cooking wine can remove the smell of meat, it is useless when stewing mutton. Friends who have stewed mutton soup in cooking wine know that the mutton stewed after adding cooking wine tastes sour.

So the next time you stew mutton, remember not to put cooking wine, this one seasoning. Cooking wine only works when cooking at high temperatures, like when we fry shredded meat at home, we can put cooking wine to remove the smell. Don't put it when the lamb is being stewed.

When stewing mutton soup, the third seasoning that cannot be put is cinnamon. The key to the best taste of mutton soup is that the soup is milky white, and adding cinnamon will make the stewed mutton soup black. It will also mask the umami of the mutton itself, so we don't put cinnamon as a seasoning when we stew mutton soup at home.

Do not enlarge ingredients and soy sauce. Lamb stew method:

1. Prepare ingredients: fennel seeds, bay leaves, angelica, pepper, pepper, salt, green onion, ginger, appropriate amount of mutton.

2. Soak the mutton in cold water for half an hour to remove the mutton blood.

3. After the mutton is cut into pieces, put it in a pot, add water and turn on high heat, boil until the water boils, turn to low heat.

4. Put the seasoning into the pot, cover the pot and simmer for about 1 hour.

Mutton is warm and sweet, containing riboflavin, niacin, cholesterol, vitamin A, vitamin C, niacin and other ingredients; The pork is sweet and salty, flat in nature, rich in potassium, phosphorus, fat, vitamins, iron, protein and other ingredients.

Mutton, warm, mutton has goat meat, sheep meat, wild sheep meat, in ancient times called mutton as boiled meat, lamb meat, lamb meat. It can not only resist wind and cold, but also replenish the body, for the general wind and cold cough, chronic bronchitis, deficiency and asthma, kidney deficiency and impotence, abdominal cold pain, body weakness and cold, waist and knee soreness, face yellow muscle thinness, qi and blood loss, post-illness or postpartum body deficiency and other deficiency have ** and tonic effect, the most suitable for winter consumption, so it is known as winter tonic, popular with people. In fact, if a kilogram of mutton can be cooked with 10 grams of licorice and an appropriate amount of cooking wine and ginger, it can remove its flavor and maintain its mutton flavor.

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of appropriate size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling over high heat, keep the heat high for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step 12Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made in Kunbo casserole, the mutton is very flavorful, although it is soft and rotten, it is not the kind of softness that is pressed out of the pressure cooker, and the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method two. Food ingredients.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method three. Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and break it, and wash the green onion and cut it into sections.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.

The ingredients that cannot be put in boiling mutton are star anise and cooking wine. Boiling mutton and putting star anise, the mutton soup made not only turns black, but also destroys the umami of the mutton soup, and the mutton flavor is also stewed and the taste is greater. Boiling mutton and putting cooking wine, mutton and cooking wine will react, making the mutton sour, cooking wine not only can not remove the smell, but will make the taste of mutton soup worse.

Boiled lamb is best served with ginger slices, dried chilies and peppercorns, which can effectively remove the fishy smell.

Boiling mutton is mainly a northern Shaanxi delicacy, with a large pot, the meat and bones are boiled together, put ginger, green onions, peppercorns, peppers, coriander, cloves, the method is simple, every family will, the meat is cooked, put on the vermicelli and potatoes, a big bowl per person, very affordable.

There are many ways to cook mutton, according to ancient records, there were more than ten kinds in the Yuan Dynasty. Modern eating mutton is nothing more than several methods such as exploding, roasting, shabu-shabu, and stewing. Each recipe has its own flavor and characteristics, as well as different nutrients.

Don't pour out the water after blanching the mutton, skim off the foam is a clean soup, the soup is the essence of the mutton boiled, before adding mutton, add a little water, stew mutton, the most taboo is to add water in the middle of the stewed mutton. Salt should be put last, and if the salt is put early, it will reduce the umami of the mutton soup, and it may make the meat quality of the mutton become tight and the taste is not good.