How to remedy lamb soup that is too spicy

Lamb soup that is too spicy can be alleviated by adding acidic ingredients, sweet seasonings, dairy products, starchy foods, or increasing the amount of soup.

1. Acidic ingredients

Lemon juice or vinegar can neutralize the irritation of capsaicin. Squeeze in half a lemon or add a spoonful of white vinegar, which can effectively alleviate the slight spiciness. Acidic substances react with capsaicin, reducing its burning sensation on the oral mucosa and enhancing the umami taste of the soup. Pay attention to tasting while adding, to avoid excessive acidity affecting the overall flavor.

2. Sweet seasoning

White sugar, rock sugar, or honey can cover the perception of spicy taste receptors. Add two spoons of white sugar and stir until dissolved, creating a taste balance between sweetness and spiciness. Sugar can encapsulate capsaicin molecules, reducing their chance of contact with taste buds. Natural sweet ingredients such as red dates and goji berries can also achieve similar effects while increasing nutrition.

III. Dairy Products

Whole milk or yogurt contains casein that can break down capsaicin. Pour in 100 milliliters of milk and boil it. Milk fat can dissolve fat soluble capsaicin. Goat milk and lamb soup have a more harmonious flavor, and lactose can also alleviate the spiciness. After adding dairy products, they need to be boiled again for sterilization, but should not be boiled for a long time to prevent protein coagulation.

Fourth, starchy foods

Potato chunks or noodles can absorb capsaicin in soup. Put the peeled potatoes in and cook for 15 minutes, the starch particles form a protective film to block the spicy taste. Kuan Fen, Nian Gao and other staple food ingredients are equally effective, reducing unit spiciness through physical dilution. This method is suitable for situations where the original soup base needs to be preserved while increasing satiety.

Fifth, increase the amount of soup

Add bone soup or water to directly dilute the spiciness. Add the broth in a 1:1 ratio and re season to avoid bland flavor caused by simply adding water. This method is suitable for extremely spicy situations, and when combined with secondary seasoning, it can restore the freshness of the soup. Please note that the added soup base should be in harmony with the original soup base flavor.

When adjusting the spiciness, it is recommended to prioritize ingredients that match the flavor of lamb, such as cumin, fennel, and other spices that can work together to reduce spiciness and enhance flavor. The remediated lamb soup can be paired with refreshing side dishes such as white radish and cabbage to balance the taste. It is recommended to add chili peppers in portions for daily cooking. Removing the seeds before using dried chili peppers can reduce their spiciness by 80%. If you experience gastrointestinal discomfort after drinking, you can eat fruits rich in pectin such as bananas and apples to protect the mucous membrane.