1. soak mutton in cold water for half an hour to remove blood.
2. Put the mutton and water into the pot, bring the fire to the boil, skim off the foam and turn to low heat.
3. Add seasoning package, add pepper as appropriate, and cover the pot 1 hour.
4. Add the whole onion, ginger slices, garlic and salt until the soup becomes salty.
5. Small fire 1 hour.
Question 2: What seasoning should be put in the stewed mutton soup? Mutton stew should be seasoned with onion, ginger and salt.
The practice of stewing mutton soup;
Stewed mutton soup
Ingredients: 400 grams of leg of lamb, 350 grams of bone, a small piece of sheep blood, and half a carrot.
Accessories: a large piece of ginger, half a onion, 3 grams of salt.
Production process:
1, mutton, sheep bones and sheep blood are soaked for a while, and the blood is removed.
2, ginger is patted loosely with a knife, and chopped green onion does not need to be cut.
3. Wash the mutton and sheep bones, put them in a casserole, add enough water and start stewing for 20 minutes. Mutton is stewed.
4. When the mutton is basically cooked, take it out and cut it into small pieces.
5. Put the cut mutton back into the casserole, add onion, ginger, carrot and sheep blood slices.
6, the fire for a while, simmer 1 hour or so. Put some salt and garlic slices before cooking 10 minute, and put salt when eating.
7, out of the pot. Put it in a bowl and serve.
Health-care effects: tonifying kidney and tendons, invigorating qi and deficiency, warming middle warmer, tonifying kidney and strengthening yang, promoting granulation, promoting blood circulation and removing blood stasis, relieving pain and bone fracture, enriching blood and stopping bleeding, removing blood stasis, strengthening spleen and stomach, resolving stagnation and improving eyesight, and removing toxic substances.
Nutritional value of stewed mutton soup;
1, mutton is warm and sweet. Meridian tropism spleen and kidney. Has the effects of invigorating qi, tonifying deficiency, warming middle warmer, tonifying kidney, strengthening yang and promoting granulation. It is suitable for stomach cold, nausea, vomiting, tracheitis, cough, fatigue, yang deficiency, tepid limbs, chills, backache, impotence and postpartum hypogalactia. Influenza, acute enteritis and hypertension are prohibited. Provide tonic for people with weak constitution.
2, sheep bones are sweet and warm. It has the effect of tonifying kidney and strengthening tendons. Indications: fatigue and emaciation, soreness of waist and knees, muscle contracture, white turbidity, stranguria, chronic diarrhea and dysentery. Can be used for treating thrombocytopenia, aplastic anemia, myalgia, asthenia, stranguria, chronic diarrhea, and chronic dysentery.
3. Sheep blood is salty, sweet and warm. Meridian tropism, liver meridian. Has the effects of promoting blood circulation, removing blood stasis, relieving pain, setting bones, enriching blood, stopping bleeding and removing blood stasis. Mainly used for dietotherapy of various internal bleeding and traumatic bleeding. It is mainly used for treating apoplexy, postpartum hemorrhage, postpartum blood stasis, retained placenta, traumatic hemorrhage, traumatic injury, fracture, muscle pain, hematemesis, epistaxis, hematemesis, hemoptysis, hematochezia, hematuria, metrorrhagia, menoxenia, dystocia, carbuncle and furuncle. Can solve potherb poisoning. It is forbidden for people with yin deficiency and blood heat, and should be used with caution.
4, carrots are sweet, flat, and belong to the kidney. Has the effects of invigorating spleen, regulating stomach, resolving food stagnation and improving eyesight.
5. Onions are warm and spicy. Return to lung meridian and stomach meridian. Has the effects of activating yang, promoting blood circulation, expelling parasites and toxic materials, sweating and relieving exterior syndrome. Suitable for common cold, fever, anhidrosis, headache, nasal congestion, cough with excessive phlegm, stomach cold, pregnant women and dandruff. No excessive sweating, spontaneous sweating and body odor. Features: A good product for relieving symptoms and sweating.
6, ginger is slightly warm and spicy. Spleen, lung and stomach enter meridian. It has the effects of sweating, relieving exterior syndrome, warming the lungs, relieving cough, and detoxicating. Suitable for colds, stomachaches, cold vomiting, food poisoning, carsickness and dysmenorrhea. Internal heat due to yin deficiency, hepatitis, diabetes and Sjogren's syndrome are contraindicated. Features: Good for both medicine and food.
7, salty and cold, salty. Meridian tropism: kidney, small intestine, stomach and large intestine. Has the effects of clearing away heat and toxic materials, cooling blood, moistening dryness, nourishing kidney, relaxing bowels and strengthening teeth. It is suitable for heatstroke, sweating and drinking, acute gastroenteritis, sore throat, oral inflammation, gingival bleeding, gastric acid deficiency, dry stool and habitual constipation. No edema, hypertension, cardiac insufficiency and nephropathy. Features are known as the king of all tastes.
Question 3: What seasoning should I put in the mutton soup? 500 grams of mutton 5g of prickly ash, 5g of cinnamon, 5g of dried tangerine peel, 50g of coriander, 5g of tsaoko, 5g of galangal, 5g of angelica dahurica, 0g of onion10g, 5g of refined salt15g, 20g of red oil, 5g of pepper water15g, 5g of clove noodles, 5g of cinnamon noodles and soy sauce. Method: Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of mutton and spread them at the bottom of the pot. Put the mutton on it, add water until it is medium-cooked, boil, skim off the blood foam and pour out the soup. Add water, bring to a boil, and skim off the floating foam. Add a proper amount of water, bring to a boil, then skim off the floating foam, add sheep oil and cook for a while, then skim off the floating foam. Wrap Zanthoxylum bungeanum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, and 70% package of spices, put them in a pot with ginger slices, onion segments and salt, continue to cook with high fire until the mutton is 80% cooked, and add red oil. Boil the pepper water for about two hours. At this time, the soup pot should always be boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with coriander powder to form a broth. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup. Features: exquisite ingredients, exquisite production, rich seasoning, milky white soup color, mellow and not greasy, delicious, tonic and aphrodisiac, at moderate temperature.
Question 4: What seasoning should I put in the stewed mutton? Fennel, fragrant leaves, angelica dahurica, pepper and pepper should be considered, but aniseed and soy sauce should not be put.
1. soak mutton in cold water for half an hour to remove blood.
2. Put the mutton and water into the pot, bring the fire to the boil, skim off the foam and turn to low heat.
3. Add seasoning package, add pepper as appropriate, and cover the pot 1 hour.
4. Add the whole onion, ginger slices, garlic and salt until the soup becomes salty.
5. Small fire 1 hour.
Question 5: What seasoning do you need to make mutton soup? How to make ingredients? Danggui mutton soup
raw material
200g of mutton, 20g of angelica, 50g of ginger, 20g of onion10g, 20g of vegetable oil, salt, monosodium glutamate and water.
prepare
(1) Wash and slice mutton; Wash and slice ginger for later use.
(2) light the wok, oil it and heat it, then add the mutton, stir it for a few times, simmer with water, ginger, onion and angelica for half an hour, and then add salt and monosodium glutamate.
trait
The soup is fresh and tender. Mutton has the function of supplementing qi and deficiency, while angelica has the function of enriching blood and promoting blood circulation. Together with ginger and onion, it can tonify deficiency and warm the middle warmer, promote blood circulation and dispel cold. Suitable for patients with wind-cold and common cold.
Chinese sauerkraut mutton soup
Raw materials:
350-500g of pickled cabbage, 250g of tender mutton, 0/50g of vermicelli/kloc, 0/0g of coriander/kloc, appropriate amount of chopped green onion, and appropriate amount of salt, monosodium glutamate, soy sauce, sesame oil and pepper.
Exercise:
1. Wash the mutton, cut it into 2cm square pieces and put it in a bowl. Pour in a little salt, soy sauce and monosodium glutamate and simmer on low heat.
2. Cut the pickled cabbage into thin threads that are many inches long, cook it in a pot for 2-3 times, then mix the chopped green onion in the mutton bowl, and then put the mutton slices. Cease fire immediately after the pot is put away, pour sesame oil and sprinkle with coriander powder. Serve. Sprinkle pepper before serving.
Radish mutton soup
Material: 750g of mutton brisket.
Ingredients: one white radish and one coriander.
Seasoning: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil.
Exercise:
1. Wash and shred mutton brisket, and wash and shred white radish for later use;
2. Light the pan and pour in the base oil. When the oil is hot, add ginger slices and stir-fry until fragrant, then pour in boiling water and add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add the mutton to cook, then add the white radish, and turn to low heat to cook until the radish is broken. Sprinkle with shredded onion and coriander leaves and serve. Sea cucumber mutton soup
[raw materials]
50 grams of sea cucumber and 250 grams of mutton.
[seasoning]
2 slices of ginger, 5g of onion, 0.5g of pepper powder and 3g of salt.
[practice]
1. After soaking the sea cucumber in warm water at 40℃, cut the sea cucumber, gut it, wash it, put it in boiling water for about 10 minute, take it out and pour it into a bowl filled with water for 2-3 hours.
2. Wash the mutton, remove the blood, cut it into small pieces, add appropriate amount of water (about 50g), simmer until it is nearly cooked, cut the sea cucumber into small pieces, put it in the same pot, cook for about 15min, and add Jiang Mo, onion, pepper and salt. Warm ginseng meat, soup, or for dinner
[nutrition]
It contains 53g of protein, 25g of fat, 0.5g of carbohydrate, 5 1mg of calcium, 474mg of phosphorus, 0.3mg of vitamin B/kloc-0, B20.49mg of vitamin B and 0/2.3mg of nicotinic acid/kloc-0, which can generate 458kcal.
[Function]
Sea cucumber is born in the sea, which is warm and tonic, similar to ginseng, so it is named sea cucumber. Its meat is tender and has high nutritional value. Its protein content is higher than that of pork, lean pork and lean beef, and it also contains other minerals (such as calcium, phosphorus, iron and iodine). It has always been regarded as a rare dish in the diet, which has the functions of tonifying kidney, replenishing essence, nourishing blood and moistening dryness, nourishing yin and strengthening yang. Mutton is warm, which can warm kidney, help yang, tonify essence and blood, invigorate qi and tonify middle energizer, and warm spleen and stomach. Therefore, the combination of sea cucumber and mutton is particularly effective in tonifying kidney and nourishing blood. It is a good product for nourishing and strengthening, and it is wonderful for pregnant women to recover from it.
Zhongjing mutton soup
Raw materials:
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
Production method:
Angelica sinensis and ginger are washed with clear water and cut into large pieces. Boning mutton, removing fascia, blanching in boiling water to remove blood, taking out and cooling, and cutting into strips with a length of 5cm, a width of 2cm and a thickness of 1 cm. Add an appropriate amount of water to the casserole, put the chopped mutton, angelica sinensis and ginger into the pot, boil over high fire, skim the floating foam, and stew over high fire 1 hour until the mutton is cooked.
Ba Ji cong long mutton soup
Name of the dish: Bagi scallion mutton soup
Ingredients: mutton 60g, Morinda officinalis 15g, cistanche deserticola 15g, coix seed 20g, ginger 3 slices, garlic 30g.
Method: Wash the mutton and cut into pieces, and cook with the herbs. When cooking, boil it with strong fire first, and then cook it with slow fire for 3 hours to taste.
Medicinal value: It is mainly used to treat chronic suppurative otitis media with kidney-yang deficiency: ear pus is sparse, hearing loss, chills, lumbago, dizziness, tinnitus, nocturia, pale tongue, white fur and thready pulse.
Yang yi Cao Jing mutton soup
Ingredients: 750g mutton, 20g cordyceps sinensis, 30g yam, 0/5g medlar/kloc, 4 slices ginger and 4 candied dates.
Exercise:
(1) Wash mutton, cut into pieces, and blanch with boiling water to remove the fishy smell.
(2) Wash Cordyceps sinensis, Rhizoma Dioscoreae, and Fructus Lycii, and put them together with mutton, ginger, and jujube. & gt
Question 6: What ingredients should I put in the mutton stew? Braised mutton?
Materials:
Mutton (1 lb), carrot (1), dried onion (10 or more), carrot (1/2).
Seasoning:
Soy sauce (1- 1/2 tablespoons), salt (1/2 teaspoons), sugar (1 teaspoon) and pepper (a little).
Water (appropriate amount)
Exercise:
1 & gt； Wash the mutton from the water, put it into white radish pieces and cook until the mutton is 5% mature. Take out the white radish and discard it.
2> Carrots are peeled and cut into pieces, and dried onions are peeled and preserved.
3> Heat 1 tbsp oil, saute dried onion and mutton, add seasoning and water, bring to a boil, and then cook over medium heat.
4> Add carrot pieces and stew until rotten. Concentrated juice, served on a plate.
Steamed mutton
raw material
A catty and a half of fat fresh mutton; Five dollars for salt; Soy sauce is two yuan; Yellow rice wine is one yuan; One onion; Three slices of ginger; One or two pepper waters; Three coriander trees
manufacturing process
Wash the mutton, control the blood, cook it in a soup pot for six times, cut it into three-point thick slices with a straight knife, and put it in a bowl to form a terrace. Then, add soy sauce, salt, onion segments, ginger slices and pepper water.
Rice wine, add some clear soup (about three or two), steam in a steamer, take out the pot, pick out ginger pieces, buckle them in a big plate and sprinkle with chopped coriander.
Broth mutton
Take 2 kg of leg of lamb, wash it, cut it into pieces, boil it in a pot of water for 3 minutes, and then wash it. Wash the original pot, add clear water, put the mutton pieces, boil over high fire, skim off the foam, add 4 Liang of white radish, appropriate amount of onion and ginger, butter 1 Liang, cook until crisp and rotten, add salt, monosodium glutamate, shredded green garlic and pepper powder, and serve out.
Fried shredded mutton
Ingredients: leg of lamb 300g, onion 250g, egg 1 piece, vegetable oil, refined salt, monosodium glutamate, pepper, yellow wine, starch, soy sauce, vinegar and sugar.
Method:
1. Remove the roots and skins from the green onions, wash them and cut them into 2-inch-long shreds. Mutton is cut into shreds about 1.5 inch long, slightly dipped with refined salt, monosodium glutamate and pepper, and mixed with appropriate amount of dry starch for sizing.
2. Put about 40 grams of oil in the pot, the oil is hot, add shredded mutton, stir-fry until it is loose, add shredded scallion and stir-fry slightly, add appropriate amount of white sugar, monosodium glutamate, soy sauce, refined salt and yellow wine, stir-fry slightly, thicken the water starch and pour a little sesame oil, and serve.
Raw materials:
A catty of mutton and a half, four carrots, a tin of canned tomatoes (chopped tomatoes with herbs), two celery, half an onion, and some salt and sugar.
Exercise:
Cut mutton, carrot and onion into walnut pieces, stir-fry onion in a hot oil pan, pour mutton and tomato, add a little water, add carrot, celery, salt and sugar, bring to a boil, and simmer on low heat until the juice is thick, then serve.
Question 7: What ingredients are added to the stewed mutton? Mutton stew is the most common and the best way to eat. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. How to stew mutton? How to stew mutton is delicious? The following selection is your detailed introduction to the practice of mutton stew.
Stewed mutton with carrot
Recipe ingredients:
Carrot 300g, mutton 180g, water 1200ml, 3 tsps of cooking wine, onion, ginger, minced garlic 1 tsp, proper amount of sugar and salt, and sesame oil12 tsp.
Production method:
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use;
2. Boil the mutton with boiling water, and drain it;
3. Take the oil pan, add 5 tablespoons of salad oil, and stir-fry the mutton in the fire until the color turns white;
4. Put carrots, water and other seasonings (except sesame oil) into the pot and bring to a boil;
5. Turn to low heat and cook for about 1 hour, then turn off the fire, add sesame oil to the pot, and stew mutton with carrots.
Tips:
1. This dish can't be eaten with vermicelli, otherwise it will destroy the original efficacy;
Don't add sour food when cooking, otherwise it will destroy its efficacy.
The efficacy of this dish:
Tonifying deficiency and qi and blood, long-term consumption can tonify the middle energizer, prevent cold hands and feet, help digestion and relieve cough.
Stewed mutton with ginger and wolfberry
Recipe ingredients:
600 grams of mutton, ginger 1 segment, 8 grams of medlar.
Accessories: 2 tsps of salt, 2 bowls of vinegar and cooking wine1/,2 tsps of oil.
Production method:
1. Wash and cut the mutton, pour it into boiling water and add vinegar, blanch it to remove fishy smell, pick it up, pat the ginger until it is peeled and brushed.
2. Heat a wok, add vegetable oil, stir-fry ginger, stir-fry mutton, add 8 bowls of water and cooking wine, boil Lycium barbarum, and simmer for about 1 hour;
3. When the meat is cooked, add salt to taste, turn off the fire, and stew mutton with ginger and medlar. [Dining area]
Nutritional efficacy:
1. Mutton is a kind of warming food, which can enhance physical strength, improve metabolism and body circulation, protect abdominal cavity, nourish kidney qi and prevent menopausal symptoms. Protein contained in mutton is a high-quality complete protein, which is easily absorbed and utilized by human body.
2. Lycium barbarum can protect the liver and nourish the eyes, enhance resistance, promote hematopoietic function, and lower blood pressure and blood sugar.
3. Treat menopausal dizziness, panic and irritability, insomnia, chest fever, tinnitus and palpitations, night sweats, hot flashes and other phenomena.
Stewed radish with mutton
Recipe ingredients:
500g mutton, radish 1 000g, dried tangerine peel10g, cooking wine15g, 20g onion, 6g ginger, 3g salt and monosodium glutamate1g..
Production method:
1. Wash radish, peel and cut into pieces, wash mutton and cut into strips or pieces, wash dried tangerine peel, wash ginger and break, wash onion and cut into pieces;
2. Put the mutton and dried tangerine peel into a pot and boil it with strong fire, skim off the floating foam and cook it for half an hour;
3. Add radish, ginger, onion, cooking wine and salt, stew until the radish is cooked, add monosodium glutamate, put it in a bowl, and stew the radish and mutton together.
The characteristics of this dish:
The meat is elegant and delicious when burnt. Radish is soft and rotten, and its fragrance is light.
The efficacy of this dish:
Has the effects of resolving phlegm, relieving cough, warming middle warmer and benefiting qi.
Shanxi Ningwu stewed mutton
Mutton stew is a traditional food for people in northwest Shanxi for thousands of years. However, compared with other places, the stewed mutton in Ningwu, Shanxi Province has a unique flavor. Because it takes more than one procedure to make it. Specific practices are as follows:
Recipe ingredients:
Mutton, carrot, soy sauce, salt, onion, ginger, fennel and pepper.
Production method:
1. Chop the mutton into tricuspid valves, blanch them thoroughly with boiling water, take them out and put them into a cold water pot, then cut the washed carrots into pieces, put them into a mutton pot, and add soy sauce, salt, onion, ginger, fennel and pepper;
2. put the pot on the big fire to heat it. After the pot is boiled, use warm fire to stew until cooked.
The characteristics of this dish:
It tastes soft, rotten and sweet, with endless aftertaste.
Stewed mutton with Haima Dihuang
Recipe ingredients:
250g of fresh goat meat, 20g of hippocampus10g, 20g of prepared rehmannia root, 5g of ginger10g, 5 pieces of jujube, and appropriate amounts of cooking wine, salt and monosodium glutamate.
Production method:
1. Cut sheep oil into pieces, wash and cut into pieces, then stir-fry with ginger in an oil pan, wash hippocampus and Radix Rehmanniae Preparata, and remove the core of jujube ... >>
Question 8: What seasonings and ingredients are used to stew mutton?
Mutton 4 kg xiangke food
Ginger is a proper food.
Octagonal quantity
Eat Lycium barbarum in moderation
2 Siraitia grosvenorii
Recipe practice:
1. Cut the mutton, soak it in clear water for 20 minutes, rinse it several times, and pick it up for later use!
2. put water in the pot and put ginger slices. Pour the mutton into the water, and take out the blood after the water boils!
3. Pick up the water and put it aside!
Prepare materials
5. There is ginger, which is not enough. Then I added some more!
6. Put the right amount of water in the pot to boil, and add the mutton that has just been watered!
7. add ginger slices!
8. Put all the ingredients in the pot!
9. Cover the lid and simmer for an hour after charging!
10. Finished product drawing
How to watch this dish with a mobile phone?
Recipe tip:
Mutton tonifies deficiency and warms qi and blood; Benefiting kidney qi, tonifying body, appetizing, strengthening physical strength and dispelling cold, it is most suitable for winter consumption.
Question 9: What seasoning should I add to the boiled mutton? 1. Mutton is a kind of meat food with high nutritional value. Eating mutton often is good for human body, but there is one thing that makes people.
Bad smell. So how can we get rid of the fishy smell of mutton? Raisins can help you solve this problem. Make mutton soup or stew
When mutton is served, a few raisins can be used to smell delicious.
Mutton is very popular because of its high nutritional value and delicious color, but its smell affects many people's appetite. The smell of mutton mainly comes from the volatile fatty acids in mutton. If we try to remove or reduce it before cooking, we can remove or reduce the smell of mutton.
The method of removing the smell of radish. Poke a few holes in the white radish and cook it with mutton in cold water. After boiling, take out the mutton and cook it separately to remove the smell.
Rice vinegar removes fishy smell. Cut the mutton into pieces and put it in water, add some rice vinegar, take it out after boiling, and then continue to cook, which can also remove the smell of mutton.
The method of removing the fishy smell of curry. When burning mutton, add a proper amount of curry powder. Generally, it is more appropriate to put 1000 grams of mutton in half a pack of curry powder. Cooked curry mutton is odorless.
Cooking wine to smell. After soaking raw mutton in cold water several times, cut it into pieces, shreds or small pieces and put it on a plate. Then every 500g of mutton, 50g of cooking wine, 25g of baking soda,10g of salt,10g of sugar, 5g of monosodium glutamate and 250g of clear water are mixed evenly. After mutton fully absorbs seasoning, take 3 egg whites and 50g starch for later use. After a period of time, cooking wine and baking soda can fully remove the smell of mutton.
Soak to deodorize. Use cold water for -3 days, and change water twice a day, so that ammonia substances in mutton sarcoplasmic protein can be leached out, which can also reduce the smell of mutton.
Peel off the orange peel. When stewing mutton, put a few pieces of dried tangerine peel in the pot, cook for a while, then take it out and throw it away, and then put a few pieces of dried tangerine peel to continue cooking, which can also remove the fishy smell of mutton.
Walnut odor removal method. Choose a few good walnuts, break them, put them in a pot and cook them with mutton, or go to mutton.
The method of removing the smell of hawthorn. Hawthorn and mutton are cooked together, and the effect of removing mutton is very good.
Question 10: What seasoning should I add to mutton soup? original flavour
500g of mutton, 250g of ginger, 50g of angelica150g, 2g of pepper noodles, 50g of onion, 20g of cooking wine and 3g of salt.
working methods
1, angelica sinensis and ginger are washed with clear water and cut into large pieces;
2. Boning the mutton, removing fascia, boiling water to remove blood, taking it out and cooling it, and cutting it into 5cm long and 2cm wide.
1 cm thick strip;
3. Add a proper amount of water into the casserole, put the chopped mutton, angelica and ginger into the pot, and after the fire boils,
Skim the foam and stew with fire 1 hour until the mutton is cooked.
Others:
"Warm whole lamb soup".
Ingredients: 500 grams of mutton, 250 grams of sheep belly and 200 grams of sheep blood.
Ingredients: radish1200g, angelica 25g, codonopsis pilosula 25g, adenophora adenophora 200g, swill oil 200g, a little green pepper sesame oil, and one seasoning package.
Practice: 1. First, remove the water from mutton and tripe. Put 200 grams of lard in the pot. When the oil melts, add mutton and tripe and stir fry, then add fresh soup. After the soup is boiled, add Angelica sinensis, Codonopsis pilosula and Adenophora adenophora, and stew with high fire. When the soup boils again, add the seasoning bag (which contains star anise, pepper, dried sea pepper, ginger, onion, etc.). 2. In the process of mutton soup stew, cut the green pepper into granules and put it in a small dish filled with sesame oil, which will drown the granules. One oil dish per person. 3. When the mutton is stewed to 1 hour, add radish and add some salt. Then continue to stew, wait until the mutton and tripe are cooked, then put the sheep blood and monosodium glutamate, stir a little, then serve, take out the oil dish and eat.
Features: the soup is delicious, the mutton is cooked thoroughly, and it melts in the mouth. It's a fresh meat dish that makes you memorable.
Practice of mutton soup in winter and introduction of nourishing food
Nourishing effect: mutton soup is hot, which can warm the stomach and keep out the cold, but it is easy to get angry if you drink too much.
Features: bright color, milky white; The soup is beautiful and nutritious; Not fishy and delicious.
Method: Wash the mutton and mutton skeleton first, and then do some treatment on the mutton offal. Cook the mutton and mutton offal in a pot, add some onions and ginger (not suitable for enlarging the ingredients, cook the mutton and mutton offal, and then take them out and cut them into pieces for later use.
Put the sheep skeleton in a pot, put water, ok, and fire, cook for about an hour, and remove some impurities floating on it. The soup is purer at this time. Add some onion and ginger and continue to cook. When the soup is milky white, it is like milk. You must be willing to spend time cooking soup.
Put chopped mutton and mutton offal into a bowl, add chopped green onion, coriander, garlic and other vegetables, add appropriate amount of salt, and pour the cooked mutton soup into the bowl while it is hot.
North west mutton soup
Raw materials: sheep hind leg meat, sheep blood tofu, white tofu, rape, vermicelli, sheep bone, red dates and medlar.
Production process: the mutton strips are boiled for 7 to 8 hours, and the hind legs of the sheep are cooked together. After the soup is thick and white, the mutton is taken out and sliced. Then put sheep's blood tofu, white tofu, vermicelli and rape in water, spread them on the bottom of the casserole, size the cut mutton, pour in thick soup, add salt and monosodium glutamate to taste, add Lycium barbarum and jujube at the same time, and put them on an alcohol stove for ignition and boiling.
Shanxian mutton soup
In the use of meat, cooking, ingredients, processing, utensils and other aspects are very particular about.
Green goat meat such as "Qin Jie" and "Mengyang" on both sides of Dasha River in the southeast of Shan County was selected as the meat quality.
Cooking method:
First, add 50 kilograms of water to the pot. When the pot is boiling, add 30 kg of fresh meat, a pair of mutton offal and a pair of skeletons, and use a big fire (firewood is better) to top the bleeding foam. Then, put the seasoning into the pot, add half a catty of onion and ginger and appropriate amount, and cook for 40 minutes. The main condiments are angelica dahurica, cinnamon, tsaoko, dried tangerine peel, almonds and so on. , according to the appropriate proportion into the pot. The taste will be better with more medicine, and it will be unclean without it. When eating, chop the mutton and mutton offal cooked in the soup pot into a bowl, and then add minced garlic and spicy oil into the mutton soup.