Taste: spicy? Technology: Boiled mutton offal Maoxuewang production materials: ingredients: sheep heart 80g, sheep kidney 80g, sheep belly 80g, sheep lung 80g, sheep liver 80g, sheep blood 120g.
Accessories: 20 grams of chicken fir and 30 grams of mushrooms (fresh).
Seasoning: 30g Chili sauce, 3g salt, 20g vegetable oil and 2g monosodium glutamate. The characteristics of mutton offal Maoxuewang are spicy and fragrant, with the characteristics of hot pot. Teach you how to make sheep miscellaneous hairy blood curd, and how to make sheep miscellaneous hairy blood curd delicious 1. Wash mutton offal (heart, kidney, belly, lung and liver), put it in a clear water pot and cook it until it is half cooked, then take it out and slice it;
2. Wash the termitomycetes for later use;
3. Heat the vegetable oil in the pot, stir-fry the Chili sauce until it is fragrant and bright, add the fresh soup to boil, add the mutton offal, sheep blood, mushrooms, termites, salt and monosodium glutamate to cook and season, and take the pot and plate. The key to the production of sheep offal Maoxuewang: sheep offal should be washed repeatedly with salt or vinegar to remove impurities and odor; Other seasonings can be added according to taste requirements. ? The practice of white soup and mutton chop suey soup introduces the cuisines and their functions in detail: home-cooked recipes, cold limbs and anemia recipes
Taste: salty and delicious? Technology: making boiled mutton chop suey soup: ingredients: 50 grams of sheep heart, 50 grams of sheep lung, 0/00 grams of sheep belly/kloc, 200 grams of sheep fat intestine (large intestine).
Seasoning: pepper 15g, star anise 25g, ginger 30g, salt 5g, garlic (white peel) 30g, monosodium glutamate 2g, pepper 5g, vinegar 15g, coriander 15g and onion 100g. White soup mutton offal soup features: white and delicious. Teach you to make white soup and mutton offal soup. How to make mutton chop suey soup with white soup? 1. Wash the sheep's heart, lungs, belly and intestines repeatedly and put them into the basin.
2. Add pepper, aniseed, onion, ginger, garlic and salt, and cook until it is 90% mature;
3. Drain water and cut into thin slices for later use;
4. Pour the mutton soup into the pot, add Jiang Mo, minced garlic, refined salt and chop suey strips, and boil;
5. Skim the floating foam, add a little vinegar, and sprinkle with monosodium glutamate, pepper and coriander leaves when eating. Tips for making white soup of mutton offal soup: This product needs a proper amount of clear soup of mutton bone. ? The practice of mutton chop suey soup introduces the cuisine and its efficacy in detail: Qingzhen cuisine is a prescription for supplementing qi and blood, a prescription for working in low temperature environment, and a prescription for cold limbs and chills.
Taste: original flavor? Technology: mutton chop suey soup production materials: main ingredients: mutton tripe 200g, sheep fat intestine (large intestine) 200g, mutton (fat and thin) 200g.
Accessories: sheep heart 100g
Seasoning: green onion 15g, ginger 10g, pepper 5g, star anise 10g, coriander 20g, salt 3g, shrimp oil 50g, sesame paste 100g and monosodium glutamate 2g. The mutton chop suey soup is white in color and tender in color. Although the taste is very strong, it is refreshing and not greasy. Teach you how to make mutton chop suey soup, and how to make mutton chop suey soup is delicious 1. Wash the fresh lamb tripe, remove the oil, blanch it in a boiling water pot, take it out, scrape the belly hair on the chopping board and wash it for later use; Wash the sheep fat intestines repeatedly, turn them over with chopsticks and tie them with ropes; Wash the sheep heart for later use.
2. Blanch the lamb tripe, intestines and hearts in a boiling water pot, blanch the bleeding bubbles, take them out and rinse them clean.
3. Change the water in the pot to boil, add mutton tripe, sausage, heart and onion, ginger slices, pepper, aniseed and salt, stew for more than two hours until soft and rotten, and take out the original soup for later use.
4. Cut the lamb belly into 3 cm long strips, the sheep fat intestine into inches, the sheep kidney into domino pieces, the sheep heart into thick pieces, and the coriander into the end for later use.
5. Put the soup pot on fire, add 500 grams of the original soup, then add the cut main ingredients, boil, skim off the floating foam, add monosodium glutamate, put it in a bowl, and add coriander powder, sesame sauce and marinated shrimp oil.