Of course, fennel is not the only seasoning. Generally, we stew mutton, which is light and original, and also has a slightly heavier stew similar to braised pork. So you can choose some other spices according to your own preferences, such as cinnamon, fragrant leaves, angelica, dried pepper, pepper, pepper, dried tangerine peel, dried hawthorn and so on. , but there is no need to put it all in, choose according to your own taste, and then add a small amount. Mutton stew is really not suitable for too many complicated spices, just use a little spice to remove the fishy smell and improve the taste.
Friends who are interested in food, healthy diet and food anecdotes can pay attention to it, support it and share interesting and useful related content together in the future! What seasoning does stewed mutton taste good?
It's actually quite simple. There are many ways to do it. I can't guarantee how people do it. But I've been a chef for 20 years, and we usually put these spices in restaurants:
Cinnamon (cinnamon can't be put too much, just the right amount, because it will turn black if put too much)
Fragrant leaves (you don't need to put too much, but this spice is also a common one)
Fennel (this is an indispensable seasoning for mutton, and the mutton made of fennel has a particularly fragrant aftertaste)
Angelica sinensis (this is the most common. Every time mutton is processed, it should be put in it, and it should also be put in the dish when it is served to the guests. It tastes delicious and has an endless aftertaste)
Processing method of mutton:
I want to introduce a family production process. First, I buy mutton and wash it with water, mainly to remove the blood from the mutton. Then I need to prepare ingredients: onion, ginger, dried pepper, white radish, pepper, fennel, cinnamon, star anise, fragrant leaves and so on. Mainly according to my local taste.
Then clean the pot, put in water, put the mutton in a cold water pot, and boil off the blood foam of the mutton. After washing, add water to the pot, add scallions, dried peppers, fragrant leaves, fennel, angelica and star anise, simmer slowly, and add edible salt to season the mutton until it is cooked, but remember, (ginger, scallions, fennel, dried peppers, etc.
Mutton stew is an important aspect of using spices. Spices also have the functions of removing odor and enhancing fragrance.
You can use these spices, which can not only deodorize and enhance the fragrance, but also keep the fragrance.
The spices are: fennel 2g, fragrant leaves 10g, Angelica dahurica 5g, Amomum tsaoko 5g, vanilla 6g, dried tangerine peel 3g, cinnamon 8g, asarum 5g, Senecio scandens 3g, citronella 4g, weeding 5g, dried pepper 5g, Kaempferia Kaempferia 3g, star anise 2g, clove 2g and nutmeg 5g. Prepare a seasoning package.
Usage and dosage: first, wash, dry and grind into flour for later use, and second, wash and blanch for 0/0 minute, and then bag according to the required amount for later use. The dosage is generally 1% of the weight of mutton.
Xiang Hui: The aftertaste left in your mouth after eating is also called aftertaste!
The first part expounds how to make mutton soup delicious. Today, I will explain what seasoning to put in the stewed mutton, which is very memorable!
Mainly about aftertaste, not practice.
Soup and meat are different in technology and require different seasonings. There are many ways to stew mutton, and the methods and ingredients of stew mutton vary from place to place. Today, I mainly talk about the aftertaste of spices in mutton, which is called after-fragrance.
Use three steps and four steps to express the fragrance of the next perfume. First of all, the aroma is conceived, and it is set to be fragrant, strong or clear first and then strong ... and so on.
Three-step selection of spices: pepper in front, fragrant fruit in the middle and ginger in the back. The formula designed in this way has good connectivity and consistent aroma. Aromatic spices are used to bring fragrance into meat and produce aftertaste. (For reference only)
These four steps are also called monarch, minister and assistant ambassador. Main ingredients: Zanthoxylum bungeanum and Angelica dahurica, main ingredients: Amomum tsaoko and Cinnamomum cassia, seasoning: fragrant leaves, seasoning: Gan Song and licorice. The formula has strong fragrance, long aftertaste, soft fragrance and outstanding meat flavor. (For reference only)
The recipe is very fragrant, and the meat tastes naturally fragrant.
Note: This article is original, if reproduced, please indicate the purpose, thank you! Like friends like, forward, comment, want to know more information, please follow me. It's autumn, and it's almost time to eat mutton. Nutrient-rich mutton is not only delicious, but also full of meat, which is very enjoyable to eat.
If the stewed mutton is not handled properly, it will have a strong fragrance and taste bad. Then what should I do to make this stewed mutton delicious, and what seasoning should I put in it to taste fennel? Come on! Move a small bench and make a pot of good tea. Let's talk slowly!
What seasoning does stewed mutton taste good? The spices commonly used in mutton stew are as follows:
1, fennel
There are two kinds of fennel. One is anise, which is what we usually call star anise, also called star anise, or star anise for short.
The other is fennel, which is not only a condiment, but also a Chinese medicine. It's hot and warm.
Fennel can often be seen when cooking mutton. Fennel is an essential seasoning when cooking mutton. Fennel can eliminate the smell of mutton when cooking mutton, and the mutton with fennel will be particularly fragrant.
2, fragrant leaves
Cinnamon leaf is a seasoning after drying, so it can also be called cinnamon leaf. Cinnamon leaves are mainly used to spice up food when we cook.
3. Cinnamon
Cinnamomum cassia bark is the general name of Cinnamomum cassia bark of Lauraceae, Cinnamomum cassia bark and other Cinnamomum plants.
Cinnamon bark is mainly used as a seasoning for stews in cooking, and it is also one of the main components of spiced powder.
You can't put too much cinnamon in cooking. Too much cinnamon will make food black.
4. Angelica sinensis
Accurately speaking, angelica is a kind of medicinal material, but it can also play a very clever seasoning role in cooking. When we stew mutton, adding angelica can remove the fishy smell and increase the fragrance, which can make the fragrance have a sweet effect.
Angelica sinensis itself tastes overbearing, so you can't put too much at a time. It has a long fragrance time and is very suitable for stewed mutton.
How to stew mutton is delicious: the first step: preparation
The materials to be prepared are: diced mutton, diced radish, scallion, dried pepper, ginger (preferably flattened with a knife), coriander, fennel, cinnamon, fragrant leaves, angelica, salt,
In addition to spices, white radish and ginger are also essential and have a good deodorizing effect.
Cut the mutton into pieces and wash it for later use.
Step 2: blanch the water.
Put the mutton in a pot with cold water, cook for 3 minutes, pick it up and rinse it with clear water. This step is mainly to boil the blood and dirty things in the mutton.
fricassee
It is best to use a saucepan or casserole. Boil the water in the pot, then add mutton, radish, onion, ginger, dried pepper, fragrant leaves, fennel, cinnamon, angelica and onion, add a little salt to taste, and simmer with low heat after boiling 1 hour. 1 hour later, first take out the radish and onion knots in the pot. No, these five quick radishes are specially used to absorb the smell of mutton.
Then pour another radish in. Radish should not be cooked too early. If the stew lasts too long, it will be tasteless and not delicious. Radish stew for about half an hour, you can taste whether the salt is enough, if not, you can make up the salt, and then sprinkle your favorite parsley or chopped green onion to enjoy the delicious food on earth.
Where is the mutton suitable for stewing? Generally, the meat of front legs is more suitable for stewing, such as front legs, neck meat and front tendons. All these parts have one thing in common, that is, they are all gluten, and this kind of meat tastes best when stewed.
This is my experience in stewing mutton. Tell me what good suggestions you have!
Adding some spices to stewed mutton can not only remove the fishy smell of mutton, but also increase the flavor of mutton. There are many kinds of seasonings. Which seasonings are suitable for stewed mutton?
Chenpi We all know that Chenpi tastes delicious. For mutton with heavy fishy smell, put some dried tangerine peel when stewing mutton, which can not only absorb the fishy smell, but also emit the fragrance of mutton and cook the unique fragrance of dried tangerine peel.
Chenpi also has the function of regulating qi and appetizing.
Fennel fennel also has a strange smell. Adding some fennel to stewed mutton can also remove the fishy smell and enhance the fragrance.
Fennel is warm, and adding a little when stewing meat in winter will have a stronger effect of dispelling cold. It can relieve the cold of limbs and abdomen.
Star anise is what we often call star anise, also called fennel, which is a common spice when stewing mutton. Similarly, put some star anise in the stewed mutton to remove the fishy smell and enhance the fragrance.
Illicium verum has the functions of invigorating stomach, expelling wind and relieving pain, harmonizing middle warmer and regulating qi, dispelling cold and removing dampness, and resolving food stagnation. Illicium verum is often used in meat dishes, which has a strong deodorization effect. The aroma of Illicium verum can stimulate the aroma of meat itself.
In addition to spices, you can also put some carrots and onions in the stewed mutton, which also has the function of removing fishy smell and enhancing fragrance. In addition, cooking wine is also a common seasoning to remove odor.
Thank you for reading,
I hope my answer is helpful to you.
Stewed mutton can be put with white radish, cinnamon, fragrant leaves, pepper, fennel, sugar, ginger, onion and salt. Cooking wine seasonings are mainly ginger and white radish, which remove the fishy smell and taste fragrant. Otherwise, the aftertaste will be a stink.
Cut the lamb chop into pieces, cut the lamb chop into pieces with a white radish hob, put it in a pot with cold water and soak it in water. White radish is to remove the smell of mutton. After boiling for four or five minutes, pour it on it and take out the mutton. Rinse the meat with warm water and drain it for later use.
Turn on the fire, pour in the right amount of oil, and stir-fry the garlic cloves with dried peppers until fragrant. Pour in cooking wine and continue to stir fry, then add warm water equal to mutton, add ginger, cinnamon, fragrant leaves, pepper, fennel and other spices, and boil over high fire. Skim off the froth and put some sugar. The main purpose of putting sugar first is to let the taste of sugar enter the meat first, make the mutton taste softer, and then simmer for about an hour. During this period, warm water should be added when there is not much water. You can easily insert chopsticks into the mutton, so the mutton must be tender. Put salt on the fire to collect the juice, and the mutton itself is very fresh, so there is no need to put monosodium glutamate soy sauce and the like.
What seasoning does stewed mutton taste good? Don't worry. If you want to join the restaurant, ask me first! Hao Yu Xiang professional food industry consulting guidance, so that you can easily start a business, get twice the result with half the effort.
Mutton stew will generally put these ingredients, such as fragrant leaves, cinnamon, fennel and angelica, which will have a strong fragrance.
Here is a common method of mutton stew. Prepare ingredients, such as onion, ginger, dried pepper, white radish, pepper, fennel, cinnamon, star anise, fragrant leaves, radish, coriander and so on.
First, clean the mutton, then cut it into pieces and soak it in water.
Second, clean side dishes, such as ginger, garlic, onion, radish, etc.
3. Boil the water in the pot, and then put the mutton in.
Fourth, add onion, ginger slices, pepper or fennel, and then simmer for 2 hours.
Five, stew until half an hour before the pot, put the radish pieces in, add some salt to taste, stew for another half an hour, sprinkle some pepper, coriander powder, chopped green onion and the like, and the delicious stewed mutton will be ready.
Note: put cinnamon in moderation, too much will turn black.
Ginger and white radish can remove the smell of mutton, and mutton itself is very fresh. It is best not to put chicken essence and soy sauce, so as not to destroy the original flavor, which will be memorable.
Emperor Ama's favorite sheep scorpion in winter
Gourmet xiaofuzi
Hello, dear friends. Sheep scorpion, don't friends in the south know? Friends in the north need not be introduced. They all like to eat. Since Genghis Khan, Manchu nobles have always regarded sheep and scorpions as delicacies. Then it affected the love of the people in the north. There is an old saying in Beijing that there is no problem that a sheep and a scorpion cannot solve, if there are two meals. This shows that the delicacy of scorpions is popular.
Practice: Chop about 4 kg of scorpions, soak them in cold water for 2 hours, and remove them for 30 minutes. Make a big copper pot with 60℃ water, blanch the whole scorpion to foam, then change the water in the copper pot to 60℃ and boil the whole scorpion with 20% cold water to develop foam, and 250 grams of sheep oil to develop foam. Clean meat and bloody soup are delicious. 20g of ginger, 5g of cinnamon, tsaoko 1, 5g of white paper and 50g of salt are boiled for 30 minutes on medium fire for 2.5 hours, and then boiled for 30 minutes. Add 2 cloves 5 minutes before eating.
The mutton scorpion with white and delicious juice and tender meat and fat soup is ready. Putting an alcohol stove under the copper pot will make you eat more, want to eat warmer and feel more comfortable physically.
If your mutton is good enough, put pepper, aniseed, onion, ginger salt, cinnamon and fragrant leaves. See a big plate of mutton on the table? That's how things are done.