1. The practice of nourishing mutton soup.
Ingredients: mutton 500g, codonopsis pilosula 10g, jujube 10g, wolfberry 10g, ginger 1g, a tablespoon of cooking wine, a little pepper, refined salt 1 tsp, 0.5 tsp of sugar and 0.5 tsp of monosodium glutamate.
Exercise:
1. Wash and chop mutton, cut Dangshen and wash, soak red dates and medlar thoroughly, wash ginger and slice.
2. add water to the pot. After the water boils, add the mutton slices, boil the blood over medium heat, remove and rinse for later use.
3. Put mutton slices, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into a soup bowl, inject clean water, steam in a steamer for 2 hours and take it out.
Tips:
A drop of white wine when cooking mutton can remove the smell of mutton and make the meat crisp rot faster.
2. radish mutton soup's practice
Ingredients: 750g mutton brisket, one white radish, coriander salt, chicken essence, cooking wine, onion, ginger and pepper.
Exercise:
1. Wash mutton brisket and shred, wash white radish and shred;
2. ignite the pot, pour in the base oil, stir-fry the ginger slices until fragrant, then pour in boiling water, add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add the mutton and cook it, then add the white radish, turn to low heat and cook until the radish stops growing, then sprinkle with shredded onion and coriander leaves.
Tips:
1. Mutton brisket, that is, the lower part of sheep's abdomen, is the best stew.
2. Radish has the functions of invigorating qi, detoxifying, eliminating stagnation, clearing heat and resolving phlegm.
3. The practice of yam mutton soup
Ingredients: mutton 250g, yam 25g, ginger10g, onion15g, pepper 3g, salt1.5g, Shaoxing wine10g.
Exercise:
1. Remove fascia from mutton, soak in blood, blanch Chinese yam, cut into thin slices, mash ginger and onion, and finely chop pepper.
2. Put all seven substances into the pot, add appropriate amount of water, bring to a boil with strong fire, then stew mutton with slow fire, and then season. Eat soup and meat.
4. The practice of chestnut mutton soup
Ingredients: mutton 250g, chestnut meat 100g, mutton soup, wet starch, refined salt, ginger juice, yellow wine, white pepper, ginger slices and onion slices.
Exercise:
1. Wash the mutton, cut it into 1 cm square cubes, add refined salt, yellow wine and ginger juice, and mix well for curing.
2. Cook the chestnut meat until it is half cooked, and cut it into dices.
3. Put mutton soup, ginger slices, onion slices and yellow wine into the pot, add diced mutton and chestnuts, bring to a boil, stew over medium heat until the mutton is cooked and rotten, season with salt and pepper, and thicken with wet starch.
5. The practice of tomato mutton soup
Ingredients: 500g of mutton (fat and thin), 250g of potato (yellow skin), 50g of tomato 1 00g, 50g of carrot, 50g of cabbage150g, 50g of onion (white skin), 50g of coriander10g, 50g of tomato sauce and chilli/kloc.
Exercise:
1. Wash the mutton, put the whole piece into the pot, add water until it is half done, take it out and cut it into small squares for later use;
2. Peel potatoes, remove seeds from tomatoes, and cut them into small cubes with onions, Chinese cabbage and carrots;
3. Add a small amount of minced onion to tomato sauce, stir-fry with oil, and add 1 tablespoon mutton soup to make tomato sauce;
4. Take 1500g mutton soup and boil it. Put the chopped mutton and all vegetables into the soup, add salt and tomato sauce.
5. After the soup is cooked, add pepper and remove the coriander powder.
6. The practice of Scottish mutton soup
Ingredients: lamb chops 300g, onion 1 50g, cauliflower stalks100g, oats 50g, beef bone soup 2000㏄, pepper10g, white wine 30g, salt1.
Exercise:
1. Wash mutton brisket and cut into 4 pieces. A 4 cm square.
2. Wash the onion, peel it and cut it into large pieces; Wash, peel and dice cauliflower stems.
3. Put the formula 1, 2, beef bone soup, Chinese prickly ash granules and white wine into the soup pot, simmer for about 1 hour, then add oats and continue cooking for 10 minute.
7. The practice of mutton turtle soup
Ingredients: 500g soft-shelled turtle, 250g mutton, 5g tsaoko, ginger, pepper, refined salt and monosodium glutamate.
Exercise:
1. Blanch the soft-shelled turtle in a boiling water pot, chop off its head and claws, scrape off its skin, remove its nails, remove its internal organs and wash it.
2. Wash the mutton.
3. Dice the soft-shelled turtle and mutton, put them into the pot together, add a proper amount of Amomum tsaoko, ginger and water, cook the meat with high fire until it is cooked, and add salt, pepper and monosodium glutamate to taste.
8. The practice of fat mutton rolling oyster mushroom soup
Ingredients: fat mutton roll, Pleurotus ostreatus, coriander, Chili oil.
Exercise:
1. Pour hot water into a clean pot, and put in the Pleurotus ostreatus.
2. After the pot is boiled, add the meat roll, then open it, add salt, turn off the fire, and add the parsley section.
3. Add vinegar and pepper noodles to yourself when eating. If you don't like it, just drink it
9. The practice of clear soup and mutton pot
Ingredients: mutton, bamboo pole, horseshoe, radish, frozen tofu, Chinese cabbage, oil, ginger and garlic.
Exercise:
1. Rinse the mutton after it is scattered. Boil water in a pot first, and then put the peeled and washed bamboo and rattan horseshoes in it.
2. Put oil, ginger and garlic in another pot and saute until fragrant. Pour in mutton and stir fry.
3. After pouring the wine, pour it into the pot and simmer until it is nine-cooked, then add the radish and simmer until it is cooked, and add salt to taste.
4. Add frozen tofu and cabbage, roll it up a little and eat.
10. Practice of Shanxian Mutton Soup
Ingredients: Shanxian boneless Qingshan mutton 15 kg, fresh goat bone 12.5 kg, charcoal-covered sesame seed cake 500 g (each serving), raw goat oil 2 kg for seasoning, angelica dahurica 125 g, Amomum tsao-ko 50 g, cinnamon 150 g and Alpinia officinarum 50 g.
Exercise:
1. Cut the fresh sheep bone into pieces weighing about 500g, mash the leg bone with the back of a knife, soak it in clear water for 2 hours, put it in a warm water pot at 60℃, take it out repeatedly, and rinse it with clear water.
2. Put 25 kilograms of clear water into the pot, heat it to 90℃, then spread the bottom of the sheep bone, put the mutton on the fire, boil it, skim off the bleeding foam, add clear water 1000 grams to boil it on the fire, then skim off the bleeding foam, then spread the sheep oil on the mutton, boil it on the fire, remove the floating foam, and simmer for 50 minutes until the soup is thick and white.
3. Take the cooked mutton out to dry. Cut into slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put them in a bowl, and sprinkle with cinnamon noodles, coriander powder, garlic sprout powder and monosodium glutamate respectively for later use. Add perfume water before the cooked soup is taken out of the pot and stir well. Then put it into 60 bowls and drizzle with sesame oil. Cover the oven with fruit charcoal and serve it (pay attention to filter out the broken oil in the soup with a bamboo colander).
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