When cooking lamb stew, choosing the right spices can not only remove the smell of the lamb, but also add a unique flavor and make the meat more tender. If you choose only three spices, angelica, white cardamom, and white pepper are undoubtedly excellent choices.
1️⃣**Angelica dahurica**: Angelica dahurica, as a traditional Chinese medicinal material, has a unique aroma. When adding angelica to the stewed mutton, its aroma can neutralize the smell of the mutton and make the taste of the mutton more refreshing. At the same time, Angelica Angelica also helps to enhance the umami flavor of mutton, making it more delicious and tasty.
2️⃣ **White cardamom**: White cardamom, also known as cardamom, is a commonly used cooking spice. It has a strong aroma that gives a unique aroma to the lamb stew. The white kom also helps to enhance the taste of the lamb and make it more delicate. During the stewing process, the aroma of the white cardamom will slowly penetrate into the lamb, making the meat more delicious.
3️⃣ **White Pepper**: White pepper is a type of pepper that has a milder spicy flavor and a richer aroma compared to black pepper. Adding white pepper to the stew of lamb not only adds spiciness to the mutton, but also removes the fishy smell of the mutton. At the same time, white pepper also helps to promote appetite and increase appetite.
To sum up, angelica, white cardamom, and white pepper are the three indispensable spices for stewing mutton. Their respective unique aromas blend perfectly together to add endless flavors and flavors to the lamb stew. #香辛料 ##调料#
