How to stew the mutton soup to make it thick and white, what method is used to remove the mutton smell, and should I add spices?

Sometimes you have to sigh with the wisdom of your ancestors. Before Hanlu (October 8th), the editor was still dressed in short-sleeved cropped trousers. In a blink of an eye, the wind started to cool down, letting the editor go through the box and find the long-lost Long sleeves, thousands of years of precipitation can not be understood in a few words, but the ancestors can use concise language to let us know when the temperature changes. Taking advantage of the temperature change, a bowl of mutton soup rekindled our appetite.

Tonic during the season is very beneficial. For example, a bowl of mutton soup is worth more than a bowl in the hot summer. Next, let’s make mutton soup, but many friends report that the soup made is not as creamy and thick as the restaurant, and it is not so delicious. For a while, I even wondered if there was something tricky in the hotel to make the soup more delicious. .

In fact, there are tricks to this.

The reason for the thick white mutton soup in the hotel?

1. The degree of mutton fatness and leanness

Lamb has more fat and higher fat content, and the stewed meat is thicker and whiter. Coupled with a long time of stewing, the protein and fat of the lamb can be thoroughly incorporated into the soup, which is the basis for the milky whiteness of the lamb soup.

2. Stir fry the lamb

Let's think about how the milky white crucian fish soup is made. Stuff the pot with ginger and garlic, then add the crucian fish head and stir-fry until the color changes and add water. This step is very important. The same goes for the creamy and thick lamb soup. Stir-fry the fatter lamb and the cut lamb bones in the pan together. Also, wait until the ingredients begin to brown, then add water, let the soup boil over high heat, and simmer for about 30 minutes. The color of the soup made in this way is milky white, and then add the green onion and ginger and other parts of the lamb to the pot, which can not only effectively remove the mutton smell, but also add a strong flavor.

3. Lamb stew time

The milky whiteness of mutton soup is related to the stewing time. The time is too short, and the protein and fat in it cannot be effectively incorporated into the soup. Such mutton soup is like clear soup. If the time is too long, the nutrient part of the mutton is easily lost, and the meat becomes very old. So the stewing time is the key. The editor recommends simmering for one hour and then turning off the heat and simmering for one hour. This kind of mutton soup is the most fragrant and the best. You can try it if you haven't tried it. Finally, the finished product is heated and seasoned to retain the most delicious moment of the mutton soup, so that the mutton itself is not old enough, and the soup and meat are both good.

The reason why the hotel mutton soup is not mutated?

1. Let the lamb fully soak

Wash the fresh lamb that you bought, and then treat the blood water. The blood water is the main cause of the mutton smell. Soak the lamb in clean water for 20 minutes. Be careful to change the water every ten minutes to clean the blood water. Generally, the blood water can be removed twice. .

2. Blanch the lamb

The purpose of this step is to boil the blood that has not been completely soaked out of it. It is worth noting that it must be cooked under cold water, otherwise the mutton will not come out due to heat shrinkage. This is the main reason why many friends are still mutated even though they are blanched. It doesn’t need to be long, and control the water to remove it three minutes after boiling.

Does the family version of mutton soup need spices?

The main purpose of good spices is to increase the fragrance, and according to our previous steps, it will fully stimulate the scent of mutton. If you add spices, the editor feels that it is superfluous. As long as the fresh lamb we bought by ourselves does not need spices to add flavor, if it is the kind of frozen lamb that has been in the freezer for a long time, the editor recommends adding spices!