You can stew mutton without radish, but you must put four spices! Mutton is delicious, crisp and tender, and has no smell.

With the advent of the autumnal equinox solar terms, temperature changes and climate feelings become more intense. The sun shines high during the day, and the three kinds of climate, such as windless, sultry and dry, feel uncomfortable. When the sun sets in the evening, the temperature drops suddenly. Walking in the street, there is a cool autumn wind blowing, which makes people feel a little cold.

Therefore, during this period, in addition to external clothing and cold protection, we need to eat more foods that can drive away the cold and keep warm, so that the body's nutrition and energy can be supplemented, and mutton is one of the most suitable foods to eat in autumn.

Mutton is a kind of warm meat with high protein and low fat, and high nutritional value. Eating more mutton at ordinary times has a good nourishing effect on warming and dispelling cold, but not everyone likes to eat mutton because it has a disgusting mutton smell. If you don't clean it when cooking, no two pieces will make people feel sick.

Therefore, when cooking mutton dishes, the seasoning used to match is very important. The purpose is to remove the fishy smell of meat and enhance the umami flavor, which is much more important than choosing the side dishes stewed together.

You don't have to put radish in mutton stew every time, but you must put four spices! Only in this way, mutton is delicious, crisp and tender, and has no smell. What are these four spices? The following deer will give you a brief explanation.

The "four spices" that must be put in mutton stew;

1 spice, pepper

When it comes to the spicy taste of pepper, the first thing that comes to mind is the pungent smell of pepper itself. However, when stewing mutton, it is suggested that you can put a handful of peppers in it to help stew.

Because of the addition of pepper, it can increase the fresh flavor of mutton, eliminate the smell of mutton and reduce the greasy feeling of mutton.

The second spice, white pepper granules

Whether it is stewed mutton or braised mutton, white pepper is a spice that will be put in, because white pepper and mutton are simply "golden partners", just like beef and black pepper are perfect matches.

Mutton and white pepper are warm ingredients. When they are stewed together, the isothermal effect of nourishing and dispelling cold and warming up mutton is better, and the nourishing effect of mutton is strengthened.

Moreover, the fishy smell of white pepper can make the flavor of mutton more prominent, and at the same time, it can also inhibit the smell of mutton.

The third spice, hawthorn

For stewed mutton, in addition to removing the smell of mutton, another most troublesome problem is that after a long period of stew, the meat quality of mutton is still tough and difficult to chew, and it is unrealistic to stew it in a pressure cooker.

It is suggested that you can put a few slices of dried hawthorn in the stewed mutton. Hawthorn is a strong acidic substance, which will release a lot of acidic substances when stewed. After mutton absorbs these acidic substances from hawthorn, it can be stewed quickly and tender, thus speeding up the stew.

The fourth spice, kaempferia kaempferia.

Kaempferia kaempferia, also known as "Jiang Sha", has a very comfortable smell of mothballs. Adding Kaempferia Kaempferia stewed mutton can remove and inhibit the smell and greasy feeling of mutton, enhance the aroma of mutton, and easily stimulate the unique flavor of mutton.

If possible, it is suggested that Kaempferia kaempferia and Amomum villosum be used together. The effect of removing the smell of mutton will be better, and the mutton will be more delicious when stewed.

The deer is talking.