Should I use cold or hot water for mutton soup? What seasonings should I put in mutton soup?

Mutton soup is a delicacy that many friends particularly miss and like to eat, and it is indeed very tempting to eat. The main ingredients are mutton, chili oil, pepper powder, salt, etc. The soup is white, fat but not greasy, and has no smell of mutton. There are local snacks with different characteristics all over the country. The main method is to put the sheep bones into a big pot to boil the soup, and then put the fresh mutton cut into pieces and the cleaned mutton offal into the soup pot to cook.

Contents of this article

1. Should I use cold or hot water for mutton soup?

2. What seasonings should be added to mutton soup?

3. Homemade mutton soup

Should I use cold or hot water for mutton soup?

It is most scientific to use cold water to cook mutton. Because:

1. Better taste and flavor Hot water will instantly denature the protein in the meat and make it hard, making the mutton very unpalatable. However, if the mutton is slowly stewed in cold water, the ice in the meat will sublime into water vapor during the cooking process, so the meat is very soft and fragrant. When the mutton is boiled in cold water, the protein in the meat is completely denatured and fully cooked. The meat after the protein is denatured is loose and flavorful, and the flavor inside can be cooked out. When the mutton is put into hot water, the surface of the meat is instantly cooked, and the blood inside will be locked, making it tasteless.

2. Better color and nutrition. Use cold water to boil first, then simmer slowly over low heat. The stewed soup will be a nice milky white color. Because the protein in the mutton is easily released when it is stewed in cold water, and the temperature difference between the mutton and the hot water is too large when it is stewed in hot water. In addition, mutton itself is a soft tissue. Once it encounters hot water, it will shrink, which will prevent the release of the nutrients and protein in the mutton.

What seasonings should be added to mutton soup

Generally, cooking wine, monosodium glutamate, and salt are enough. Seasoning refers to the condiments used to flavor dishes. Common ones include natural plant spices, such as star anise, pepper, cinnamon, tangerine peel, etc., but these should not be put too much in mutton soup, so as not to cover up the umami taste of the mutton itself. There are also condiments such as soy sauce, oyster sauce, monosodium glutamate, chicken essence, salt, sugar, etc. Usually, salt and monosodium glutamate are used to make mutton soup, and no other seasonings are used, so as to ensure a purer taste of the mutton soup.

Homemade mutton soup

1. Put the lamb in the refrigerator one day in advance to thaw naturally.

2. Wash the mutton, put it in cold water, blanch it and bring it to a boil.

3. Pour away the first batch of sewage.

4. Slice the ginger and cut the green onion into pieces.

5. Put water in the pot, add mutton, ginger, onion, and seasoning packet, and cook until the soup is fresh and the meat is cooked. Sprinkle salt to taste before eating.

Tips:

1. When stewing meat, be sure to add enough water at one time. If you add water after boiling, the protein on the surface of the meat will coagulate, seriously affecting the taste.

2. When cleaning, it is recommended to soak the mutton in cold water for a while, which will help drain the blood.

3. If the mutton is freshly slaughtered, there is little blood, so you only need to wash it briefly before cooking. If it is frozen mutton, there may be more blood. But it does not need to be washed many times. If you wash it too many times, the freshness of the mutton soup will be greatly reduced.

4. If it is goat or lamb with skin from the south, these two kinds of lamb have strong fishy smell and are suitable for stewing with strong flavors, such as stewing lamb belly with fermented bean curd. It is best to blanch this kind of lamb, and it must be put into the pot with cold water and washed with hot water.

5. Blanch the meat and remove all dirt and blood foam. This way, the meat will not have any mutton smell and will not be tough.