When cooking lamb stew and mutton soup, choosing the right spices can not only effectively remove the smell, but also significantly enhance the flavor of the dish. If you choose only three spices, Angelica dahurica, Angelica and Kaempfera are undoubtedly the best choices.
1️⃣ Angelica angelica, as a commonly used spice, plays an important role in cooking. Its unique aroma can effectively neutralize the smell of mutton and make the taste of mutton more tender. Angelica dahurica also has a slight sweetness, which makes the lamb easier to absorb during the stewing process and enhances the overall taste level.
2️⃣ White cardamom, also known as white cardamom, is a spice with a strong aroma. Adding white cardamom to lamb stew or boiled lamb soup can not only add a unique aroma to the dish, but also enhance the taste of the lamb to a certain extent, making it more tender.
3️⃣ Kaempfera, also known as sand ginger, has a unique aroma that complements the deliciousness of mutton. In cooking, Shannai can not only remove the fishy flavor, but also increase the umami of the mutton to a certain extent.
To sum up, the role of the three spices Angelica, Angelica and Kaempfera in stewed mutton and mutton soup cannot be ignored. Their addition not only makes the lamb more delicious, but also adds a unique aroma that makes the dish more flavorful. #卤肉##香辛料##调料#
