How to make clear mutton soup (you can also stew white, thick and fragrant mutton soup at home)
Winter is the season of nourishment. In this season, you should eat more meat and drink soup to supplement nutrition, especially mutton, which is very popular among people. Today we will share some tips on stewing mutton soup. How to stew mutton soup so that the soup is white and thick? In fact, there is no need to add additives. As long as the method is correct, you can stew white, thick and fragrant mutton soup at home. Let’s share the method below.
There are two types of mutton stew soup. One is a clear soup with a very clear color after stewing, and the other is a thick soup with a milky white color. The key point of stewing these two kinds of soup is actually only the last step. All the previous steps are it's the same.
First of all, we have to buy mutton. Many friends don’t know what part to buy when buying mutton. Some people like to buy mutton chops, some people like to buy pure mutton, and some people like to buy mutton legs. In fact, the best part is mutton. Leg meat, because Lamb chops are relatively fatty, is more suitable for braised, stewed or barbecued. If the stew is too fatty, it will affect the taste, so we choose lamb leg meat. There is basically no fascia, and the lamb Lamb legs are more flexible during exercise, the meat is more tender, and the fiber is not particularly thick. Just choose a lamb front leg.
After that, we will pair some lamb bones with the mutton. The stewed soup will be more fragrant. After buying it home, we will first process the lamb legs. We will remove the mutton, leave the bones alone, and trim the meat. As long as it is close to the bones, there will be no big problem. Then put the mutton and mutton bones in a basin and soak them in water. Choose cold water to soak for about an hour to soak out all the remaining blood in the mutton. This will make the mutton smell fishy. The smell can be reduced a lot.
Before soaking, don't forget to break the mutton bones wherever they can be broken, so that the bone marrow inside will taste more fragrant. Many people say that the stewed mutton soup is not rich in color and tastes fishy and smelly. In fact, the first step of soaking in water is the key. This step of soaking in water may seem inconspicuous, but it determines whether the mutton soup has a fishy smell. The key to taste.
Soak for about an hour, take out the meat and bones, rinse with clean water, and then blanch the mutton. Mutton and Beef have a strong fishy smell, so you must go through the blanch step before cooking. After adding the cooking wine, green onion and ginger to the cold water pot, put all the mutton bones into the pot. Today we are just removing the bones, but the mutton is still very large. Don't cut it into small pieces, as this will affect the final taste.
When the water in the pot is boiling, a large amount of blood foam will appear on it. Use a small spoon to skim it off, and then continue to cook for about 10 minutes. Once the foam no longer occurs, add the mutton. Take it out, use hot water to wash off the scum on the surface, prepare a larger casserole, add green onions, ginger slices, pepper, bay leaves, angelica, water and other things. Put all the mutton and mutton bones. Go in.
At this point you have to start making a decision, do you want a clear soup or a thick soup? If you want to drink clear soup, simmer it on the lowest heat for two hours. If you want to drink a milky white soup, simmer it on high heat for one hour. In addition to the mutton, you need to put one more thing in the pot, which is apples. The acid in apples can be very The texture of the mutton is well softened, making the stewed mutton extra crispy. Its fruity aroma can neutralize the fishy smell inside. The stewed mutton soup is particularly sweet.
We are going to make a thick soup today. Just turn on the high heat. After the soup is boiled, turn down the heat slightly and keep it on medium high. Simmer for an hour. After simmering for about 40 minutes, open the lid and remove the green onions and ginger inside. Take out all the stewed apples and add some of your favorite side dishes, such as white radish or yams. Then turn down the heat slightly and simmer over medium heat for another 20 minutes.
You can also add table salt at this time. The reason why no salt was added at the beginning is because the component of salt is sodium chloride, and the sodium ions in it will coagulate the protein in the meat. That is to say, if you add it early, If you add salt, the stewed mutton will be extra tight and very woody. Add salt last. At this time, the meat has been stewed until it becomes crispy. The salt will quickly absorb the flavor without affecting the quality of the meat. It is best to add salt 10 to 20 minutes before leaving the pot.
After simmering for 20 minutes, we turn off the heat directly, sprinkle a spoonful of white pepper into the pot, cover the lid and simmer for three to five minutes to bring out the aroma of the pepper, and then you can eat it directly. In a large bowl Add some green onions and coriander, ladle some mutton soup, take out the large pieces of mutton, cut them into slices with a knife and put them in a bowl. If you are making mutton soup, this is enough. If you plan to make it for breakfast, you can also boil it a little. Put the vermicelli in, add a few slices of green vegetables, a little tofu skin, and you will be full. Friends from the north can also add a white steamed bun, which is filled with mutton soup and tastes more fragrant.
The mutton soup made with this little method I will teach you is thick white in color and fragrant, with no smell at all. There are two key points that you must remember. First, soak the mutton in cold water for an hour to remove the blood and fishy smell. 2. If you want the soup to be thick and white, you must simmer it over high heat. If you want it to be clear, you must cook it over low heat. This is the key to cooking mutton soup. As for whether you choose boiling water or cold water when cooking the soup, it actually doesn’t matter. It’s important. It's still the heat.
Okay, today I’m going to share this little tip for making mutton soup with you. If you like my article, don’t forget to like it, add it to your favorites, and add it as a follow. Thank you for reading. See you in the next issue.