What kind of spices should I put in the lamb stew at home?

Introduction: Drinking a bowl of hot mutton soup in the cold winter will make people feel very warm, and at the same time, it will make people feel very satisfied. So if you stew lamb at home, what seasonings should you put in it? <>

Maybe when the weather is cold, many people want to drink mutton soup. Because after drinking mutton soup, it can not only make people resist the cold, but also add a lot of nutrients to the body. Therefore, some people may try to stew mutton soup at home, but when stewing mutton soup, you need to pay attention to adding some spices, otherwise the soup may have a little smell.

When stewing lamb, first prepare green onions, ginger, garlic, and so on. Because these seasonings are very important when stewing mutton, they can not only improve the freshness but also remove the peculiar smell of the mutton. If you like to eat star anise, you can also prepare some star anise and put it in the mutton soup.

When stewing mutton soup, in addition to adding seasonings, you can also add some ingredients, and after adding ingredients, the soup will taste more delicious. Some people may add some red dates to the lamb soup when they stew it, because red dates can also be used for beauty, so that drinking soup can not only keep out the cold, but also make ** better. There are also some people who like to add some mung beans when stewing mutton soup, so that the soup looks more beautiful, and at the same time there will be a fragrance of mung beans.

Lamb is very delicious when eaten, and there are many ways to eat mutton, some people may choose to use lamb for stew, others may choose to make roast lamb and so on. In fact, in winter, it is still recommended that everyone stew mutton soup, so that you can drink a bowl of soup to warm up, and at the same time you can eat some beef to resist the cold. In the process of beef stew, some related ingredients can also be added, some people may add some potatoes, and some people like to put tomatoes.

You can see what you like and make it according to your hobbies.

Salt, soy sauce, monosodium glutamate, star anise, green onion ginger, garlic, Sichuan pepper, these seasonings are all to be put to make the mutton taste better.

When stewing lamb, be sure to add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, cumin, spices, peppercorns, star anise, etc.

When stewing lamb at home, salt and ginger should be added.

Seasonings such as cooking wine, pepper, aged vinegar, etc.

Salt, soy sauce, monosodium glutamate, star anise, green onion ginger, garlic, Sichuan pepper, these seasonings should be enough to put the taste of mutton.

In this seasoning, the main needs are garlic, shallots, peppercorns, ginger, vegetable oil, etc., among them, the ginger slices are cut larger, and the shallots should be put finally. Serve on a plate and sprinkle with schande. Slice the mutton, you can add shredded green onions, fragrant lai, light soy sauce and sesame oil to eat, or you can put vinegar, pepper, sesame oil, green onion segments and xianglai in the mutton broth to form a spicy mutton soup.

You can also slice cooked lamb with garlic sauce or chili cumin powder.

Add 20 pounds of cold water to the fried stainless steel soup bucket, pour in the bones and meat of the water, boil over high heat, put in the material bag, skim out the top layer of white foam, turn to low heat and burn for about 40 minutes, at this time to scoop up the mutton, keep the mutton stick bones on low heat for an hour, close the cold water in the pot and put the mutton into the high heat to boil, turn off the fire after the blood foam, and clean the mutton with warm boiled water. Wash the radish, cut it into prismatic pieces, pour it into the pan, add a teaspoon of white pepper and appropriate salt and continue to simmer for half an hour.

Then you need to get out of the pot again, put in the lamb of blanched mountain spring water, put in the pepper, green onion, ginger slices three condiments, boil the water, boil the mutton in the pot for 30 minutes, and then turn to low heat, gradually stew for an hour, and finally wait for the sheep in the pot, put it in the seasoning package, put a sand kernel in the seasoning package, a few peppers, a few peppers, put two pieces of ginger, after the water in the pot is boiled, change the heat, open the table lid to cook, remember that you don't have to cover the lid, so the smell of mutton can not be dissipated, Skim off the foam from the pan.

Spices to add necessary seasonings, such as ginger slices, green onion roots, peppers, rice wine, etc., in addition to this, you can also put a few hawthorn fruit or orange peel, not only can speed up the boiling of mutton, but also give the fragrance, cover off the mutton and then put the mutton into the stew, in order to better fast instantaneous speed can add warm boiling water moderate Chuanxiong, star anise, ginger, after the water boils, simmer for 60-70 minutes, add salt and spices to serve. Blanch the mutton in the spring water, pour in a little rice wine or pure grain wine, cover tightly and simmer over high heat. Wash a grass carp, fry the grass carp on both sides with cooking oil, put the fried grass carp into the mutton soup pot, and continue to simmer over high heat.

Add the necessary spices when the spices are stewed, such as ginger, green onions, peppercorns, cooking wine, etc., in addition to these, you can also put a few hawthorn or orange peels, which can not only accelerate the stewing of mutton, but also provide a clear fragrance, cover up the mutton and then put the mutton into the stew, in order to quickly accelerate, you can add warm water appropriate angelica, star anise, ginger, simmer for 60-70 minutes after the water boils, put salt and spice to taste on the table. Blanch the mutton, pour in a little cooking wine or white wine, cover and simmer over high heat.

Ginger, green onions, 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.

The seasonings needed are green onions, ginger, garlic, cooking wine, Sichuan peppercorns, spices, star anise, sugar, monosodium glutamate, and pepper. First of all, green onions, ginger and garlic, cooking wine can effectively remove the fishy smell, big ingredients, star anise, Sichuan pepper, will make the meat taste more delicious, and add some pepper and monosodium glutamate, will make the broth more excellent.

When stewing mutton, you need garlic, green onions, peppercorns, bay leaves, and chili peppers. Their function is to remove the fishy smell of mutton, so that there will be no particularly heavy fishy smell when eating mutton, and the taste will be particularly delicious at this time.

First of all, you need to prepare large ingredients, Sichuan pepper, star anise, and then you also need to prepare cinnamon, and angelica, so that you can achieve the effect of sterilization, and you can also make the smell of mutton lighter.

You can put some green onions, ginger, garlic, wine, sugar, these seasonings can help improve freshness; You can put hawthorn, orange peel, sugar cane, mung beans, these spices can help to remove the smell.

Hello, dear, I am happy to answer for you: what seasonings are needed for stewed mutton Hello stewed mutton stocking, 1. Aged vinegar: Aged vinegar is one of the traditional condiments, 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.

2. Salt: Salt can increase the taste of mutton soup, promote the secretion of digestive juices, and increase appetite. 3. Ginger:

The ginger flavor is spicy, which can mask the smell of mutton and increase the appetite of the wheel. 4. Pepper: Pepper has a unique aromatic smell and spicy taste, which can not only enhance the taste of mutton soup and remove the smell, but also increase the effect of tung wax to drive away cold and warm the stomach.

5. Spices: such as star anise, pepper, Sichuan pepper, grass fruit, bay leaves, ginger, tangerine peel, etc., these spices have a strong aromatic smell and can help remove the smell of mutton soup.

1. First of all, the mutton should be blanched and grilled to remove its blood, and then a little less oil in the pot, you can put a little carrot, green onion, ginger and some spices, such as star anise, cumin, dried chili, etc., after putting in the spices, we will blanch the mutton into the pot and stir-fry it slightly to get fragrant, and then we can put some liquor or cooking wine to remove its fishy smell, add boiling water, and simmer for two hours.

2. After the mutton is more crispy, we directly collect the juice on high heat and then add salt, a little sugar, oyster sauce, light soy sauce, etc.

3. When we are making mutton, if you think that the fishy smell of mutton is relatively large, you can put a little more adsorption of some ingredients, such as carrots, onions, tangerine peel, including pepper, star anise, etc., but when we use spices, remember that the proportion of spices is not too much.

4. The purpose of our spices is to remove the smell of mutton and increase the fragrance of mutton, but we try not to let the taste of spices cover the smell of mutton itself, so that the mutton is more delicious.

What seasonings do I need to put in the lamb stew?How to make a delicious lamb stew?Mutton soup is essential, first of all, radish, as it removes the smell of lamb.

Cumin, whether northern or southern, is added a little cumin in lamb cooking to add flavor and also remove the stuffy taste of lamb. To make mutton broth, many people won't tell you that they are put in a lamb stew. Because angelica is in mutton, it will have a special flavor that makes you feel very fragrant.

But the dosage of angelica must be controlled, if you eat more, there will be a strange taste, if you eat less, of course, you can't eat any taste, so angelica, you must determine how much angelica is put according to the number of ingredients. Whether in the north or south, lamb stew is indispensable for these three spices.

<> stewed mutton is divided into fresh mutton and frozen mutton, we don't eat frozen mutton here, especially roasted and stewed, fresh mutton is the best. When stewing frozen mutton, it is best to thaw it, blanch it in a pot under cold water, and stew it in cold water, so that the mutton is more delicious. Once a week, there is a big market, and the nearby farmers will sell fresh beef, mutton and pork, and my grandfather will buy me some fresh mutton and come back to stew for me.

Now that I live on my own, I can make a few dishes and deliberately study the practice of stewing mutton.

There are also breeding methods and grass and fodder eaten that directly affect the taste of mutton!Generally, mutton in places with good grass is not as fragrant as mutton in places with small arid grass, because it is slow and hard!Grows too fast, the meat is too hydrated!

Such as a quick raw chicken!Then the sheep that eats grain is better than the sheep that eats grass, boils the pot and stews for about 3 hours (do not cover the pot), and a pot of soup is clear, fresh, and nutritious stewed mutton is ready. Add enough water at one time when stewing the soup, try not to add water during the stewing process, if you want to add water, add boiling water, do not add cold water.

The smell of sour and grass is the unique smell of mutton forever, even if many sheep are now raised in captivity or even directly locked in the greenhouse, and some days it is rare to eat some grass, but the grass smell has still not been completely removed.

There are still a lot of seasonings needed to cook mutton, and the seasonings needed to cook mutton are these: 1-2 purple shallots, 1 green onion, 20 ml of cooking wine, appropriate amount of salt and pepper, a little green onion, 3 + 1 coriander, 3 slices of fresh ginger, 8 slices of dried ginger, 30 peppercorns, 5 grams of cumin, 2 dried hawthorns, 2 small pieces of orange peel, 2 dried red peppers. The following is about "what seasonings do you need to cook mutton", interested partners can continue to read and understand.

1. First cut the mutton into pieces, then wash it with clean water, and then soak it for 25 minutes.

2. After blanching, take out the mutton, then put it in hot water, then clean the blood foam on the mutton, and then prepare the ingredients for cooking the mutton.

3. Then put the processed mutton into the pot, then put in the ingredients and seasonings, then pour in the cooking wine, and then stew, the cooking time is 2 hours.

4. When the boiled mutton comes out of the pot, you can sprinkle some chopped green onions according to your personal taste, or prepare some dipping sauces to eat together.

The four spices that must be put in stewed mutton are Angelica Angelica, Cumin, Cinnamon Messy Boy, and Bay Leaf, among which Angelica Angelica refers to the dried root of the plant Angelica Angelica, which has a faint fragrance, which can achieve the effect of increasing fragrance, so that the mutton becomes delicious.

When I was a child, I lived at my grandfather's house, and there was a big market every week, and the nearby farmers would sell fresh beef, mutton and pork, and my grandfather would buy me some fresh mutton and come back for me to stew and eat. Now that I live on my own, I can make a few dishes, and I have specially studied the method of stewing mutton, and I will share it with you.

Lamb stew with radish is one of my most common food, I use carrots and white radish stew together, because it can supplement carotene and various vitamins that mutton does not have, and the mutton fat stewed can make fat-soluble vitamins better dissolve into the soup and be more nutritious.

Material; 300g of mutton, a carrot, a small white radish, a green onion, a small piece of ginger, coriander, pepper, cooking wine, salt, white pepper, a little sesame oil.

Method: Soaking the mutton in cold water first can make the texture of the mutton firmer and taste better.

At the beginning, although I could cook it, the taste was indescribable, and I often felt weird, until I met the secret ** - seasoning packet, I felt that I had no regrets in life, and I could make delicious dishes.

For novices and troublesome friends, the seasoning bag is a common and indispensable thing at home. Not only does it save the coarse time of seasoning the ingredients, but it also avoids the embarrassment of having to eat the dish because it doesn't taste good, which we deserve it.

Hope mine is helpful to you.

My family is a small village in southwest Lu, where my grandparents are authentic farmers, where life is very slow, simple but happy! The green goats fed by grandpa's spine are all straw, grass, wheat skin, and delicate meat! Every year when I go home for the New Year, I will drink delicious mutton soup, but now in the field, I can't eat it, and I can only eat it when I go home for the New Year!

Miss! Next, I will share the mutton soup method that I recorded while asking for advice when my grandparents made it at home for the New Year last year!

1) Wash the lamb, make a large piece, prepare the dried chilies, green onion and ginger. 2: Boil the water over a large fire, and do not add water in the middle. Cook over low heat.

3: Foam a few times in the middle.

4) Add condiments: Sichuan pepper, angelica, meat button, ginger, cumin, grass fruit, cinnamon (will make the soup dark).

5: After cooking, take out the mutton and mutton fat, cut the mutton into slices, and combine the mutton fat and boiled chili pepper and cut into foam. The puree remains.

6: Put the peanut oil in the pot, pour the green onion and ginger into the pot, stir-fry the chopped mutton, add the thick soup left, add the mutton fat chili foam after boiling, and simmer for 5 to 10 minutes! The mutton soup is ready! The color, flavor and flavor are ......

7: The mutton soup in the pot is served in a large basin, the remaining pot is enough to eat, add water, cabbage, vermicelli, and finally add some coriander foam, a bowl of delicious, authentic, authentic Shanxian mutton soup can be eaten!

Note: Stewed pork without cloves, boiled lamb without fennel!

Cut the green onion into sections, and the ginger into slices!

Nan Xiaoqiao shared.