Lamb stew is a classic delicacy that is loved by many for its rich nutritional value and unique flavor. However, the process of stewing lamb often faces a problem: how to remove the fishy smell of mutton and make it more delicious. Many people believe that increasing the variety and quantity of spices can mask the fishy smell of lamb.

However, it turns out that more spices is not always better, and too many spices can make the soup taste complex and incongruous. After careful selection, only four spices are used: dried ginger, angelica, cumin and white cardamom, which can achieve the effect of soft and tender mutton and white soup. This article will detail the role of these four spices in lamb stew and summarize the culinary philosophy of why less is more.

Dried ginger: remove the smell and adjust the fragrance

Dried ginger is made by drying the fresh rhizomes of ginger. It plays an important role in stewed lamb. The fishy smell of mutton mainly comes from fat and some volatile substances, and the gingerol contained in dried ginger can effectively break down these substances, mask the odor, and make the aroma of mutton more prominent. The aroma of dried ginger is mild and does not overwhelm the flavor, and it blends well with other spices.

Angelica dahurica: Remove the smell and increase the fragrance, and integrate the fat fragrance

Angelica dahurica is a common Chinese medicinal herb and an excellent spice. When stewing mutton, Angelica Angelica can not only remove the fishy smell, but also add a unique fragrance, making the soup more aromatic. Angelica's aromatic components are able to react with the fat in lamb to produce a pleasant aroma that makes lamb more delicious and tasty. Although the flavor of Angelica Angelica is not strong, it can effectively suppress the odor and release the fat aroma of mutton perfectly.

Cumin: Remove the smell and increase the tail fragrance, suppress the odor

Cumin is a spice commonly used to flavor meat, and its unique aroma adds a touch of flavor to lamb stew. Cumin is rich in aromatic oils, and its ingredients can effectively remove the fishy smell of mutton and make the meat more delicious. The aroma of cumin has a layered effect, which not only suppresses the odor, but also makes the aroma of the lamb linger in the mouth for a long time, adding more flavor to the stewed lamb.

White cardamom: Increases the spicy flavor, removes oil and decomposes fat

White cardamom, also known as white cardamom, is a spice with a spicy flavor. It adds a layer of spice to the lamb stew and makes the soup more intense and enticing. The spicy flavor of white cardamom can effectively remove the fishy smell and peculiar smell of mutton, making it more pure. In addition, white kom can also neutralize the fat in the lamb, making the soup more refreshing and not greasy. The use of white cardamom makes the lamb stew richer in flavor and also enhances the taste of the whole dish.

In the process of lamb stew, the choice and use of spices is key. Many people tend to seek variety when cooking, believing that the combination of various spices can lead to better flavor. However, too much spice may not only mask the natural aroma of the lamb, but it may also make the flavor of the soup complex and uncoordinated. It has been proven that only four spices, dried ginger, angelica, cumin and white cardamom, can achieve the desired results.

Dried ginger, angelica, cumin and white cardamom each have their own unique aromas and effects, and they complement each other to effectively remove the fishy smell of lamb while enhancing its aroma and taste. This less-is-more cooking philosophy not only keeps the lamb in its original flavor, but also makes the soup more refreshing and delicious.

In the cooking process, we should pay attention to the reasonable combination of spices, rather than blindly pursuing the increase of quantity. By carefully choosing and pairing spices, we are able to find the flavor in the simplicity and make the lamb stew a delicious ravioli with a lot of memorable taste. Whether it is the warm aroma of dried ginger, the fresh aroma of angelica, the layered tail aroma of cumin, or the spicy and greasy flavor of white cardamom, it can add a unique flavor to the stewed lamb and make it a classic delicacy on the table.