Four spices must be added to stew mutton
The spices that must be used when stewing mutton vary according to different cooking needs and taste preferences, but the following four spices are more commonly used: 1. [Angelica dahurica]: It can remove the smell of mutton and enhance the fragrance of mutton. Generally speaking, about 2 grams of Angelica dahurica were added to 1kg of mutton. If you wanted a stronger fragrance, you could increase it in an appropriate amount, but not too much, so as not to affect the taste and nutritional value of the mutton itself. 2. [Fennel: It can suppress the fishy smell of meat very well.] 3. Pepper: It tastes spicy and has the effect of removing the fishy smell, making the mutton more delicious. 4. ** White pepper **: The taste is spicy and fragrant. It has the effect of removing fishy smell and impurities. 1kg of mutton needs about 3 grams of white pepper. It can not only enhance the fresh taste of mutton, but also remove the fishy smell in mutton. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
What kind of seasoning is used to stew mutton?
The following seasonings could make the stewed mutton not smelly: fennel, dried orange peel, green onion, rice vinegar, orange peel, high-intensity white wine, ginger, fragrant leaves, dried chili, rock sugar, light soy sauce, dark soy sauce, soybean paste, beer, white pepper, pepper, onion, Angelica dahurica, ginger, white cardamom, licorice, coriander, salt, and cooking wine. However, it was important to note that the two spices, star anise and cassia, were taboo when stewing mutton. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The seasoning that must be added to the stewed mutton
The condiments that must be added to the stewed mutton were ginger, onions, salt, and white pepper. Ginger could remove the smell of mutton and warm the stomach and intestines; onions could remove cold and dampness, increase fragrance and taste; salt could improve the taste of dishes; white pepper could remove the smell of mutton and increase fragrance. In addition, cooking wine or high-intensity white wine could also be added in an appropriate amount to increase the fresh taste and remove the fishy smell. Clear water was also essential for slow simmering. However, it was necessary to be careful not to put too much seasoning to avoid covering up the delicious taste of the mutton itself and destroying its nutritional value. At the same time, when stewing mutton, one should avoid adding seasonings such as star anise, green onions (some people think), chicken essence gourmet powder, and cassia (some people think) to avoid affecting the taste and freshness of mutton. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
What are the top secret recipes for mutton soup Chinese medicine spices?
The mutton soup Chinese medicine spice formula contained acorns, which had the effects of warming yang and dispelling cold, dispelling wind and relieving pain, and was suitable for people with cold and gout; Angelica, which could nourish blood and promote blood circulation, regulate menstruation and relieve pain, and was suitable for women with irregular menstruation and menstrual cramps; Ginseng, which had the effects of refreshing the mind, strengthening the spleen and replenishing qi, and was used for people with weak fatigue and insufficient physical strength; licorice, which could moisten the lungs and relieve cough, relax muscles and promote blood circulation, and was suitable for chronic cough and rheumatism pain; The poria cocos had the effect of reducing swelling, strengthening the spleen and replenishing qi, and was suitable for problems such as edema and diarrhea. The white peony had the effect of strengthening the spleen and replenishing qi, stopping diarrhea and stopping sweating, and was used for indigestion and diarrhea caused by weakness of the spleen and stomach. These herbs were mixed in a certain proportion and boiled into soup. During the cooking process, a suitable amount of ginger, onions, salt, and other seasonings could be added to increase the fragrance of the soup and remove the medicinal taste. However, you should consult a professional doctor before using it. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
What kind of seasoning should I put in the mutton stew? It's delicious and simple.
The following seasonings were delicious and simple to use with stewed mutton: - ** Basic seasoning combination **: Ginger, fennel, and Angelica dahurica. Ginger could remove the fishy smell and increase the fragrance, fennel could effectively remove the fishy smell of mutton, and Angelica dahurica could remove the fishy smell and increase the fragrance. - [Advanced Seasoning Combination]: You can add an appropriate amount of dried orange peel, white pepper, fragrant leaves, and kaempferia. The fragrant smell of dried orange peel could remove the smell of mutton and enhance the flavor; white pepper could enhance the flavor; fragrant leaves could add a unique fragrance; and kaempferia could enrich the taste. - [Special Seasoning Combination: You can also use four spices: Angelica dahurica, cardamom, licorice, and fennel.] Angelica dahurica could remove the smell of mutton, enhance the fragrance and harmonize the greasy feeling; white cardamom could enhance the fragrance of mutton to make the soup base richer; licorice could harmonize the taste of various spices and seasonings; fennel could enhance the fresh fragrance of mutton to make the soup base richer. Each catty of mutton can be added with an appropriate amount of Angelica dahurica, white cardamom, licorice, and fennel, about 3 grams, 2 grams, and 2 - 3 grams respectively. - ** Other seasonings **: You can add onions, ginger, fragrant leaves, dried chili, rock sugar, light soy sauce, dark soy sauce, soybean paste, pour in an appropriate amount of beer, then add hot water to stew, and finally season with salt and chicken essence. If you like, you can also add white radish. In addition, seasonings such as rice vinegar could also be used to neutralize the smell of mutton. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Four kinds of vegetables are the most taboo for mutton
Clinically, there was no such thing as lamb avoiding four kinds of vegetables. However, from the perspective of food interactions, it was not recommended to eat it with pumpkin, peas, bamboo shoots, spinach, and other foods. Eating mutton and pumpkin together could easily cause abdominal distension, abdominal pain, and even vomiting. Because both were warm, eating them together would aggravate the warm qi in the body. Pea was rich in nutritional fiber, which was easy to produce gas in the intestine. Mutton was also easy to produce gas. Eating both together would lead to excessive gas in the intestine, causing abdominal distension and indigestion. Bamboo shoots contained bionic substances such as sulfuric acid, which were easy to combine with the protein in mutton to form indigestible substances, affecting the nutritional value and digestion and absorption of mutton. Oxalic acid in spinach combined with the protein in mutton to form calcium oxalates, which affected the body's absorption of calcium and might even lead to the formation of gallstones. However, it should be noted that there was no sufficient scientific basis for the statement that food was mutually exclusive. The interaction in diet was affected by individual differences, eating habits, cooking methods, and many other factors. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Mutton Restaurant 313 Mutton
The mutton of 313 Sheep Farm had the following characteristics: - Source: Most of the mutton comes from Inner Mongolia, such as the boy sheep naturally raised in Hailar grassland, the lambs of 8 - 10 months old in Xilin Gol, etc. These sheep eat hundreds of herbs and drink mountain spring water or sweet spring water to grow up. - ** Quality **: The quality is resistant to beating and the freshness is high. Fresh mutton is delivered to the restaurant every day. Some of them are not chilled but only preserved. They can be selected, cut, or boiled on the spot. The type and size of mutton can be selected on the spot. Customers can eat all parts of the mutton. - ** Cooking method and characteristics **: - ** Iron Pot " Hu Mutton "**: This was the signature dish of 313 Goat Restaurant. First, he added wolfberries, Chinese yam, carrots, and other natural health-preserving ingredients. After stir-frying them evenly, he poured in freshly-cut mutton, then poured a pot of water and covered it with a lid to stew. Different stores had slightly different stewing times. For example, some could get a pot of rich and mellow mutton soup in about 15 minutes, and then they could drink the soup and eat meat; some could drink the soup in 12 minutes and eat the meat in 20 minutes; some could boil the pot in 9 minutes, drink the soup in 13 minutes, and eat the meat in 19 minutes. Good mutton would not be cooked for a long time. It was fragrant but not greasy. The skin was soft and tender. It had a lively feeling when it entered the mouth. One could feel the pure fragrance of meat. - Drinking method of soup: There are many ways to drink it with a sense of ritual. For example, the first bowl is to drink the original soup to feel the original taste, the second bowl is sprinkled with green onions and coriander to taste the fresh taste, and the third bowl is to add chives to make the taste richer. - Boiled in Clear Water: Boiling in Clear Water is its specialty. It uses Nongfu Spring mineral water to maintain the original taste of the mutton in a way that has no added ingredients, no frozen food, and no fishy smell. It will produce a rich and mellow mutton soup. - ** Other dishes and services **: In addition to the iron pot "Hu mutton", the restaurant also has a variety of mutton dishes such as roasted whole lamb, roasted lamb chops, lamb scorpions, and mutton skewers. Some stores divided the cold dishes into two portions. The small buffet table had a variety of snacks and fruits. There were private rooms, scattered seats, and specialized waiters responsible for cooking mutton. It was suitable for family gatherings and business banquets. In terms of price, for example, when the 313 Yangzhuang Hexi store opened, the first catty of Ximeng mutton, which was originally priced at 99 yuan per catty, was only 3.13 yuan. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The role of spices
The main functions of spices were as follows: - In terms of cooking: - Removing fishy smell, fishy smell, and peculiar smell: Many spices such as tsaoko, dahurian Angelica, white pepper, etc. have a strong effect of removing fishy smell and peculiar smell. When processing beef, sheep and other meat ingredients, they can effectively remove the fishy smell, fishy smell and other bad smells, so that the taste of the ingredients is better. - Freshness and fragrance enhancement: Spices such as amomum, nutmeg, and cloves can enhance the freshness of dishes. Spices such as star anise, laurel, and fragrant leaves can also increase the fragrance, making dishes more delicious and increasing appetite. - [Special flavor: Some spices can give special flavors to ingredients. For example, tsaoko can give ingredients a smoky taste and add a unique taste to dishes.] - " Stimulate appetite: Some spices can stimulate the taste buds and have an appetizing effect. For example, fennel and sansai have the effect of appetizing and digesting food. - Preservative: For example, cloves can be used to remove odor and extend the shelf life. They can also be used as a natural antiseptic in hot pot base, braised dishes, and other foods. - "It helps the ingredients get into the taste. Like the grass bandit, it can make the ingredients deboned, making it easier for the seasoning to enter the ingredients and make the taste more uniform." - In terms of industry: - Spice industry: Spice plants themselves can be used in the spice industry as raw materials for the production of spices. - Food industry: It is an important ingredient in the food industry that can improve the flavor of food. - Medicine, leather, plastic and other daily industries: There are also a wide range of uses, such as some spices may have medicinal effects in the pharmaceutical field, in the leather, plastic and other industries can improve the smell of products. The novel "Ledge" is equally exciting. Everyone is welcome to click and read it!
Frozen mutton rolls, fried mutton with scallion
The following is a method to make lamb with scallion sauce with frozen mutton rolls: First, the frozen mutton roll was unfrozen, and then the mutton roll was cut into thin slices. To prepare the marinated mutton, he could add an appropriate amount of cooking wine, light soy sauce, and pepper to remove the fishy smell. After a little egg white was mixed evenly, he added a little corn starch and marinated it evenly for 5 - 15 minutes. The green onions were cut into pieces and mixed with sauce. A spoonful of water, an appropriate amount of cooking wine, light soy sauce, a little dark soy sauce, some oyster sauce, a little salt, chicken essence, pepper, and a little water starch were added to the bowl and mixed well. The oil in the pot was 40% hot, and the mutton slices were smooth and cooked. He left a little oil in the pot and stir-fried the onions. When stir-frying, he patted the back of the spoon until the surface of the onions was slightly yellow. Then, he added the mutton slices and stir-fried them for a while. Then, he poured in the sauce that he had just mixed and stir-fried them evenly. He poured in a little vinegar from the side of the pot and stir-fried them evenly before putting them on a plate. Or another way: cut the unfrozen mutton roll into thin slices, cut the garlic and ginger, put them together with the mutton, add 2 grams of salt, 2 grams of pepper, 10 grams of light soy sauce, 10 grams of cooking wine to remove the fishy smell, and then pour some sesame oil to increase the tender and smooth taste of the meat. He heated the pot and added vegetable oil to smooth the pot. After sliding the pot, he poured out the hot oil and added the cold oil. He poured the mutton into the pot and stir-fried it on medium heat until it was raw. The meat slices turned white and he poured it out when he smelled the fragrance of the meat. Then, he stir-fried the onions in the pot. Then, he put the stir-fried mutton slices into the pot and stir-fried them evenly with the onions. After seasoning according to his personal taste, he could take them out of the pot. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Two Vitex Spices
Erjingtiao chili was a specialty of Chengdu, produced in the suburbs of Chengdu, such as Muma Mountain. Its characteristic was that it had long horns and was shaped like a willow branch, hence its name. The two vitex chilli had the characteristics of red, bright, fragrant and spicy. It was rich in vitamins, many kinds of aa, capsaicins and other nutrients. It could be used for stir-frying, pickled, processing watercress, pickles, etc. It was an indispensable part of the seasoning used in authentic Sichuan cuisine. In addition, the two-chaste pepper also had the effect of beauty and preventing cold. It was one of the commonly used chilies in Sichuan cuisine. It was used to enhance color, fragrance, and spiciness, making dishes more delicious.