Last winter, our family liked to stew a pot of mutton. According to the old man, it is to keep warm, so that we are not afraid of the cold in winter. But it feels a little cold this year, so mutton soup is also eaten early.
Mutton is rich in protein and vitamins, which can bring many benefits to people. Don't worry about getting fat when eating mutton. The melting point of sheep fat is 47 degrees, while the body temperature is 37 degrees. The fat of mutton will not be absorbed by the body, so don't worry about getting fat.
Many people don't like the taste of mutton, and some people even give up the delicious taste of mutton because of this taste. In fact, the smell of mutton can be completely removed. The method is very simple, that is, adding angelica dahurica. Angelica dahurica is a traditional Chinese medicine. Sliced angelica dahurica can be bought directly in Chinese medicine shops, and the price is also very cheap. I bought 2 Liang, 5.5 yuan, and it will last for a long time.
Angelica dahurica has a pungent smell and a good fishy smell removal effect. Putting a few pieces in mutton soup can remove the unique smell of mutton, keep the original flavor of mutton soup, and add aroma to mutton soup at the same time, which plays a role in blending various flavors. Therefore, our family usually stews mutton without putting a lot of spices to remove fishy smell, and only uses angelica dahurica and ginger, which are simply matched, but the effect is very good.
Mutton white radish soup
Ingredients: 2 kg of sheep hind legs and one white radish.
Seasoning materials: 6 grams of edible salt, 5 ml of yellow wine, 5 pieces of angelica dahurica, a small piece of ginger and a little parsley.
Production method:
1. After soaking sheep hind legs 15 minutes, chop them up and wash away the blood. I didn't cook mutton here. Part of the reason for scalding mutton is to remove the smell of mutton, but I think some of its umami flavor will also be lost, so I slowly skim off the foam after the soup is boiled.
2. Put the mutton into the stew pot, inject appropriate amount of water, add yellow wine, Radix Angelicae Dahuricae and ginger slices, and start stewing. I used an electric cooker today. If you stew slowly, the soup will not be white. To make the soup white, it is best to stew it on gas, first with strong fire and then with slow fire. The specific time depends on the ingredients in the pot. It is important to stew for at least 30 to 40 minutes. )
3. Wash, peel and cut the white radish. After the soup is boiled, slowly skim off the floating foam, then add the chopped white radish, season with edible salt after stewing, and sprinkle with a little coriander powder to serve.
The fragrance of angelica dahurica is relatively heavy, so don't put too much, it depends on the ingredients in the pot. Too much will make you feel a little spicy. Stewed mutton with angelica dahurica has a good effect. The stewed mutton is tender and delicious. In late autumn, stew a pot of delicious mutton soup for your family to prepare for the coming winter.