How to make wolfberry and sheep brain soup

Cuisines and functions: home-cooked recipes, forgetful recipes, elderly recipes, neurasthenia recipes, brain-boosting recipes, craftsmanship: original stew

Wolfberry Ingredients for making sheep brain soup:

Ingredients: 500 grams of sheep brain

Accessories: 30 grams of wolfberry

Seasoning: 5 grams of ginger, 2 grams of MSG , 2 grams of pepper, 6 grams of salt

Features of wolfberry and sheep brain soup:

The sheep brain is fresh and tender, fragrant and delicious.

How to make wolfberry and sheep brain soup:

1. Remove the fascia from the sheep brain and wash it with water;

2. Wash the wolfberry with water as well;< /p>

3. Place the washed sheep brain and ginger slices in a stew pot, pour in the chicken soup, put it on the fire and bring to a boil, skim off the foam on the surface;

4. Put it in again Add the wolfberry, cover, and simmer over low heat for about 1 hour;

5. When the lamb brain is cooked, add refined salt, monosodium glutamate, monosodium glutamate, and pepper to adjust the taste.

Instructions for making wolfberry and sheep brain soup:

In order to make the taste better, this product requires an appropriate amount of chicken soup.

Food Compatibility

Wolfberry: Wolfberry is generally not suitable for consumption with too many tea-warming supplements such as longan, red ginseng, jujube, etc.

How to make braised sheep brains

Cuisines and functions: Private recipes for school-age children, youth recipes, brain-boosting recipes, crafts: Braised sheep brains. Materials: Ingredients: sheep 500 grams of brain

Accessories: 25 grams of magnolia slices, 5 grams of mushrooms (fresh), 25 grams of rapeseed

Seasoning: 3 grams of MSG, 10 grams of starch (peas), 15 grams of cooking wine, 30 grams of soy sauce, 2 grams of salt, 20 grams of flax oil, 30 grams of duck fat, 5 grams of green onions, 5 grams of ginger, 1 gram of star anise, 5 grams of white sugar

Features of Du Sheep Brain: Soft and tender sheep brain , mellow and unusual. How to make Duyangnao:

1. Cut the magnolia slices into 3 cm long and 1.5 cm wide slices; cut the large pieces of mushrooms with a knife; remove the roots and leaves of the rapeseed and cut them into long slices; cut the bamboo shoots and mushrooms into long slices. Boil it in boiling water.

2. Remove the blood line from the sheep brain, wash away the impurities, boil them in boiling water and cut each brain into six pieces.

3. Heat the duck fat with a spoon over high heat, deep-fry the aniseed slices, simmer the green onions, minced ginger, cooking wine, soy sauce, add soup, lamb brains, bamboo shoot slices, mushrooms, add salt, sugar and MSG. Simmer over low heat until half of the soup remains, add rapeseed, bring to a boil, thicken with water starch, pour pepper oil, take out a ladle, and serve on a flat plate.

Key points for making Duyangnao: the magnolia slices and shiitake mushrooms in the ingredients must be washed with water in advance