Is it better to put the mutton in cold water or hot water? What are the rules for stewing mutton?

We all know that mutton is a popular meat food. It tastes delicious, is nutritious, and can be eaten in a variety of ways. Clear-boiled mutton is a very common dish, and many people cook it at home. Clear-boiled mutton also has certain requirements. So should clear-boiled mutton be put into the pot with cold water or hot water? Let's take a closer look!

Is it better to put the lamb in cold water or boiling water?

When making clear-boiled lamb, you must use cold water to put the lamb into the pot. If you use hot water to stew the lamb directly, the lamb will be heated instantly, causing the lamb skin to shrink, and the residual blood in the lamb will not be able to seep out, which will change the taste of the lamb and make it taste like it is made of wood, and it will lose the essential taste of the lamb.

The best way to eat mutton is actually to stew it in a clear sauce. Only when the mutton is stewed in a clear sauce can you taste the meaty aroma of the mutton itself. Although mutton has a little bit of mutton smell, you won't feel much mutton smell when the mutton is processed and mature. When we make the mutton stewed in a clear sauce, we can also put a few small peppers, which can offset some of the mutton's mutton smell and increase the delicious taste of the mutton. There is no need to add too many seasonings. If too many seasonings are added, the mutton will lose its own flavor. Although hand-held mutton is delicious, many people cannot accept this way of eating. However, when stewing mutton in a clear sauce, you can add some onions, ginger or salt to season it appropriately, so that the stewed mutton is acceptable to the public. The mutton made in this clear sauce method is also very nutritious.

How to cook mutton

1. Wash the mutton, ginger, white radish and coriander separately.

2. If the mutton is too big, cut it into smaller pieces. Cut the ginger into large slices, the white radish into pieces, and the coriander into sections.

3. Add appropriate amount of cold water to the pot, put in the mutton, then put the old ginger slices into the pot, boil, simmer on low heat for 3 hours, turn to low heat, and remove the old ginger.

4. Put the radish into the pot and boil it, then turn to low heat and continue to simmer for another half an hour. Take out the mutton, cut it into thin slices and put it back into the pot to boil.

5. Add a small spoonful of salt and coriander, then serve.

What are the techniques for stewing lamb

1. Prepare a large white radish and a large piece of old ginger. The radish and old ginger can neutralize the mutton smell very well. In particular, the amount of old ginger must be large, more than usual for stewing soup. In addition to neutralizing the mutton smell, the radish is mainly eaten as a side dish.

2. When stewing mutton, the mutton must be put into the pot with cold water, not boiling water.

① After you bring the mutton home, wash it a few times to remove the blood that is easy to remove. Then add cold water to the pot and heat it up as the temperature in the pot rises. This will cook out the excess blood in the mutton and dissolve it in the soup after stewing.

② Put the mutton into the pot with cold water. As the temperature rises, the mutton's mutton smell can be well released, allowing the mutton smell to come out from the inside out. If the mutton is put into the pot at the beginning, it is easy for the outside of the mutton to become hard while the inside is still raw, and the mutton smell cannot be released.

3. Many people make a very important mistake when stewing mutton. Usually when we stew soup, we are used to covering the pot. But when stewing mutton soup, we cannot cover it. We need to let the soup boil to evaporate the mutton smell, and we cannot let the mutton smell not come out and be reabsorbed, otherwise the mutton soup stewed in this way will have a strong mutton smell.