1. Mutton is a meat food with high nutritional value, often eat mutton on the human body is very good, but there is a people

hate no flavor. So how to get rid of mutton no flavor? Raisins can help you this favor. When making lamb soup or stewing

lamb, put a few raisins can get rid of the smell.

2. Mutton has a high nutritional value, fresh color and taste, people love to eat, but mutton has no taste affecting the appetite of many people. Mutton flavor is not mainly from the volatile fatty acids in mutton, if you try to get rid of it before cooking or alleviate, you can remove or reduce the flavor of mutton.

The radish to no method. The white radish poke on a few holes, put into cold water and lamb with cooking, boiling lamb out, and then separate cooking, you can remove the flavor.

Rice vinegar to no method. The mutton cut into pieces into the water, add some rice vinegar, to be boiled and then fish out the mutton, and then continue to cook, can also remove the mutton flavor.

Curry has no method. Burning lamb, add an appropriate amount of curry powder, generally 1000 grams of lamb to put half a packet of curry powder is appropriate, cooked and boiled through that there is no flavor of curry lamb.

The wine has no method. Raw lamb with cold water after washing a few times, cut into slices, silk or small pieces of plate, and then every 500 grams of lamb with 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, 250 grams of water and mix, to be fully absorbed by the mutton seasoning, and then take the 3 egg whites, 50 grams of cornstarch sizing standby. After some time, cooking wine and baking soda can fully remove the lamb in no flavor.

Soaking in addition to no method. The lamb with cold water? -3 days, change the water 2 times a day, so that the ammonia in the mutton myoplasmic protein leaching, can also reduce the mutton no flavor.

Orange peel has no method. Stew lamb, put a few dry orange peel in the pot, boil for a period of time and then fish out and discard, and then put a few dry orange peel to continue cooking, can also remove the lamb no flavor.

Walnuts to no law. Choose a few good quality walnuts, break them, put them into the pot and mutton with cooking, can also be removed.

Hawthorn to go no method. Hawthorn and mutton with cooking, in addition to no effect is very good.

What seasoning to cook haggis special flavor

Haggis is a mixture of sheep's heart, liver, lungs, stomach, intestines and other raw materials braised. The production of haggis also pay attention to the "three materials", "three soup", "three flavors".

"Haggis three materials" and sub-materials and side materials, the authentic whole of the main ingredients of haggis (also known as the three red) is the heart, liver, lungs, pot when cut into pieces or thin slices of broken; three side materials (also known as the three white) is the intestine (raw oil), tripe (raw flavor), the head and hooves of the meat (frame bowl of the number of), the pot when cut into thin and long strips. A bowl of haggis, see is the main side of the ingredients are not complete.

"Haggis three soup" has the following saying. Qingcheng people, living at home, buy a pair of sheep's organs, cook a good pot, even soup with water to eat up hot, which is called to eat "soup haggis", the flavor is reflected in the fresh and light. Fear of haggis has a dirty odor of the family is first washed haggis pot blanch, throw away the soup, and then steamed and cut up the haggis, re-entering the pot to add water to put the seasoning to cook a little bit, sheng to the bowl, which is called to eat "broth haggis". Because it is steamed, the taste did not enter the soup, the taste of the eater from the chewing of minced meat in the slow swallow. At street stalls, train stations and intersection stalls, new minced pork is constantly added to a big pot, and a pot of soup is boiled over a gentle fire for several years, even if the operator of the soup has been selling it for several years. The soup is thick like oil, and the color of the soup is as strong as sauce, which is why passers-by buy bowls of the soup. The soup is so soft and crispy, and the flavor is so good that the operators don't want to add more soup for the customers.

"Haggis three flavors" is simple, where the Qingcheng specializing in haggis on the table have this meal three flavors, that is, a plate of spring green coriander ender, a plate of red bright eyes of the chili pepper and a plate of white crystal salt. This is to eat haggis can not be missing three flavors of seasoning. Eaters sit down, or love the fragrance of the crisp, or like spicy hot hemp, or good salty taste. In short, according to their own tastes, they can adjust their own bowl of soup.

The old Beijing haggis store is operated by ***. At first, *** after killing the sheep and do not eat sheep water. But found that these abandoned scraps are often cooked by hungry people in the neighborhood, and then some of the mind back to the store palm Gui to develop, into a good and inexpensive haggis.

Haggis mainly consists of sheep's organs and head and hooves, generally do not use the lungs, spleen, sheep's liver mixed with gazpacho and small intestines to do noodle intestines, another. Carefully cleaned and processed haggis is also a famous snack, if the production of cooking technology in place, its taste is not less than cattle cut.

Processing methods and procedures are similar to those of the cattle cut. 1, first of all, choose a strong, fat sheep, slaughtered immediately after pulling out of the water, cut off the head and hooves. Promptly remove the stomach, belly and other dirt, with flowing water to wash repeatedly, scrub clean, white, no odor to the degree. 2, head and hooves in the fire on the baking, scraping clean fur, cut off the ears, with water to scrape repeatedly to clean, dead ends hairless to the degree of 3, the pot poured into the water, set into the water under the sheep, the high fire to boil, to be poured out of the boiling water, and then injected into the boiling water, change to medium - small fire diffuse cooking. -Small fire cooking, add enough salt, about 2 1/2 to 3 hours of stewing, first fish out the head and hooves and heart, etc., and then stew for a while after fishing out the stomach.

Haggis eating a variety of ways: 1, to eat soup: (1) to clarify the broth, filter out impurities, and then poured into the pot, the fire boiled, add pepper powder, grass powder, ginger foam and monosodium glutamate, mouth taste seasoning. (2) all parts of the haggis are cut a little, into the bowl, ladle soup, hit the parsley and garlic threads, can be served. 2, the haggis are cut a little bit of each part of the dish, drizzled with oil splash hot pepper, oil splash garlic and vinegar, served. 3, the frying ladle in the high heat, oil, into the haggis, stir fry, and then into the seasoning condiments, stir fry, upside down, into the dish, served.

All parts of the haggis have different flavors, the texture of sheep, crisp, beautiful, men, women, old and young people like to eat.

Haggis, cut into small pieces of parts or shredded, mixed with cold vegetables on the table, and is a unique flavor of the dish.

In addition, the haggis seems simple to do, actually do it is not simple, in addition to seasoning, raw materials to deal with it is also very careful to use fresh sheep offal to do, with the frozen much worse, but fresh sheep offal to deal with the extremely troublesome and laborious, alone this item of the tripe, if inexperienced, and even with the soaking and washing, drying on the day also do not see a completely clean deal. The famous haggis business stores in Beijing, such as Li Ji Baishui Yangtou, Bai Kui Lao No., the old Yue Sheng Zhai (in the front door of the corridor room within the two, not the one on the front gate street), etc., are the same day slaughtered sheep's entrails to do so the flavor will be authentic. Nowadays in Beijing, except for some old-school *** families, there are very few families who make this dish themselves, the problem is that it is difficult and laborious to cook... >>

How to cook haggis what spices should be put. White boiled can be

I personally recommend that you just put some ginger pieces and more pepper ~ out of the pot with a little salt seasoning Road on the line ~ is very pure flavor, this boiled and fished out to change the knife standby ~ want to do haggis soup or directly eat or casserole fan soup sheep attacking cuts can be done ~ can be re-processed to the ~

What seasoning to put in the mutton soup

Thirteen spices, onions, ginger, garlic cloves, celery. Chicken essence, monosodium glutamate (MSG), salt. You can also put jujube_, goji

How to make haggis soup, what ingredients are needed?

Ingredients:

800 grams of lamb's head meat.

Accessories:

50 grams of sheep lungs, sheep fat intestines (large intestine) 50 grams, 50 grams of sheep heart, 50 grams of sheep belly, 100 grams of parsley.

Seasonings:

60 grams of green onion, 30 grams of ginger, garlic (white skin) 50 grams, 15 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper, 25 grams of cooking wine, 15 grams of vinegar

Method:

1, the trachea of the lungs of the goat into the water, rinse the water to make the lungs of the dirty liquid poured out, repeated several times, to the goat lungs of the color of the white, with a knife in each lobe of lungs horizontally, straight across, a knife cut, in-depth Half. Squeeze out the liquid water, rinse with water, under the pot "**", boil, remove blood foam, wash, cut into 4 cm long, 2.5 cm wide rectangle, and then into the pot to cook for a few minutes, soak with water to be used;

2, sheep intestines, tripe with salt **, to ** and belly oil impurities, etc., put into a pot of boiling water to cook for a few minutes, sheep belly Scrape off the white liquid, cut the sheep intestine into 2 cm long section, sheep belly cut into 3 cm long, 2 cm wide block; sheep heart cut open, in addition to exhaust the blood, into the pot to cook for a few minutes, fish out slices; sheep head to remove the hair, into the pot of boiling water to cook for 10 minutes to fish out, to exhaust the skull, remove the sheep face, tongue, ears, sheep head meat cut into 5 cm long, 2.5 cm wide block, ear, sheep's tongue sliced thinly;

3, will be various kinds of haggis , 20 grams of green onion knots (knots), 25 grams of ginger (sliced), etc. in a casserole, add water to boil, remove the foam, add yellow wine, cover and simmer on a small fire for 3 hours, go ginger, green onion, add salt, pepper, 40 grams of green onion (cut flowers), 5 grams of ginger (finely chopped), garlic, parsley, etc., end pot on the table.

Characteristics:

This dish is made of haggis, soup rbs, haggis crispy and mellow, the smell is strong and fresh, winter soup dishes, home banquets.

What seasoning to put in the mutton soup

Ingredients 500 grams of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of peel, 50 grams of coriander, 5 grams of grasshopper, 10 grams of ginger, 5 grams of Angelica dahurica, 10 grams of green onion 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of cloves, 5 grams of cinnamon, 5 grams of soy sauce, 5 grams of sesame oil, 25 grams of sesame oil. Method Wash and cut the mutton into long 10 cm, 3.3 cm wide, 3.3 cm thick block, mutton bone smashed laying in the bottom of the pot, above the mutton, add water to more than the meat, high-flame boiling, skimming blood foam, decanting the soup is not used. Add water, boil with high heat, skim off the foam. Add the right amount of water, boil and then skim the foam, then put the mutton oil into a few moments to cook, and then skim the foam once. Peppercorns, cinnamon, Chenpi, grass nuts, good ginger, white mango, etc. with gauze wrapped up into a spice packet, together with ginger, scallion, fine salt into the pot, continue to cook with high fire until the lamb is eight ripe, add red oil. Pepper water, cook for about two hours or so that is. At this time, the soup pot should always keep boiling, fish out the cooked mutton, top wire cut into thin slices, put into a bowl, sprinkled with parsley that is into the broth. Chili oil, scallions can be installed flavor plate, lotus leaf cake in a large plate, and with the lamb soup on the table. When eating, put a little chili oil, lotus leaf cake with sliced scallions, and eat with lamb soup. Characteristics The material is exquisite, fine production, rich seasoning, soup milky, not fishy, no, mellow, not greasy, delicious flavor, and has a deficiency of yang, warm in the warm down.

What seasonings are put in lamb soup stew.

Above dude your first one is not scientific, because the meat soaked in water will be a big loss of nutrients, which is a big taboo to do meat. I'm from Xinjiang so I do beef and mutton is my best, will let you do that nutrition and delicious. Practice is as follows: 1) will be washed dry Jin's meat in cold water (water is probably about three times as much as the meat) high heat and cook to open to medium heat and occasionally stirring with a spoon to make the blood froth as much as possible on the surface of the water, when the water boils, turn to a small fire and skimmed off the froth; 2) to keep the fire small, the pot only add peppercorns, ginger, and deodorization effect, it is desirable to put more than one, do not put wine because it is not a red-hot; 3) probably about one and a half hours or so can be cooked, but the meat is not rotten, and then more than one. But the meat is not very rotten, and then cook for a while, time to set their own, cooked until rotten, can easily bite the meat for the best, cooked to half when you can add salt; 4) out of the pot in the bottom of the bowl to put a little parsley foam, with a little soup will be the first parsley foam rinse and then will be out of the meat can be. (Half an hour before the pot put some carrot pieces that is nutritious and delicious, but do not put too much, otherwise the soup will be sweet. Note: (1) This method is recommended to do with lamb, beef recommended braised. (2) meat is not yet stewed water if too little water can be added, but be sure to heat the water.

Haggis soup put what seasoning

Haggis soup

Main Ingredients

1 catty lamb belly 1 sheep heart 3 sheep liver 1 sheep bone 2 pieces of sheep lung

Accessories

Pepper a small amount of octopus a small amount of aromatic leaves 2 pieces of cinnamon 1 small piece of coriander personal favorite dry chili pepper 1 onion, ginger, pepper, salt, vinegar, old wine

Haggis soup practice steps

1, the sheep lung trachea into the water, rinse the water so that the lungs of the dirty liquid poured out, repeated several times, to the sheep lung color white, with a knife in each leaf lungs across, straight cut a knife, in-depth half. Squeeze out the liquid water, rinse with water, the pot "out of the water", boil, remove the blood foam, wash, cut into 4 cm long, 2.5 cm wide rectangle, and then into the pot to cook for a few minutes, soak with water to be used;

2. Sheep belly with salt rubbing, to go to the mucus and belly oil impurities and so on, put into a pot of boiling water to cook for a few minutes, the sheep belly scraped off the white liquid, the sheep belly, the sheep belly, the sheep belly, the sheep belly, the sheep belly, the sheep belly, the sheep belly. Sheep belly cut into 3 cm long, 2 cm wide block; sheep heart cut open, remove all the blood, into the pot to cook for a few minutes, fish out slices;

3. 3. 3, will be a variety of haggis, green onion knot 20 grams (knotting), 25 grams of ginger block (sliced), etc. in a casserole dish, add water to boil, de-floating foam, add yellow wine, 1 tsp. vinegar and other assorted auxiliary ingredients. Boil over high heat and change to low heat and cook until the soup is white and the meat is rotten. Cover and simmer on low heat for 3 hours.

4. Put ginger, green onion, add salt, pepper, 40 grams of green onion (cut flowers), 5 grams of minced ginger (minced) cilantro, etc., served on the table.

5. Add a self-cooked lasagna, open to eat!

Cooking lamb soup need those seasonings, how to ingredients?

Angelica lamb soup

Ingredients

200 grams of lamb, 20 grams of Angelica, 50 grams of ginger, 10 grams of white onion, 20 grams of vegetable oil, salt, monosodium glutamate, water.

Method

(1) the lamb washed, sliced; ginger washed, sliced for use.

(2) frying pan on the fire, under the oil, when the oil is hot, add mutton, stir fry a few times, add water, ginger, scallion white, angelica, high-fire boil, change the fire stew half an hour, add salt, monosodium glutamate can be appropriate.

Characteristics

The soup is fresh and tender. Mutton is beneficial to the role of qi and deficiency, angelica has the function of tonifying blood and activating blood. The two with ginger, green onion, can complement the deficiency of warm, activate blood to dispel cold. It is suitable for patients with wind-cold cold to eat.

Sauerkraut and lamb soup

Ingredients:

350-500 grams of sauerkraut, 250 grams of lamb, 150 grams of vermicelli, 10 grams of cilantro, green onions, salt, monosodium glutamate, soy sauce, sesame oil, pepper, each in moderation.

Practice:

1, mutton washed and cut 2 cm square thin pieces in a bowl, pour a little salt, soy sauce, MSG simmer on.

2, sauerkraut cut inch-long thin filaments, sit in a pot of boiling water first boiled 2-3 open, fans, before putting the lamb slices of scallions first put the lamb bowl and mix, immediately after the pot cease fire dripping sesame oil, sprinkle parsley end that is. Pepper before serving.

Radish lamb soup

Main ingredients: 750 grams of lamb belly.

Ingredients: a white radish, parsley.

Seasonings: salt, chicken essence, cooking wine, onion, ginger, pepper, cooking oil.

Practice:

1. Wash the lamb belly meat, cut into coarse silk, white radish washed and cut into shreds to be used;

2. Sit in a pot on the fire into the bottom of the oil, hot oil into the ginger slices stir-fried flavor after pouring into the boiling water, add salt, chicken essence, cooking wine, pepper, seasoning, the water boiled into the mutton first cooked, then put into the white radish, turn to a small fire to cook until the radish breaks the life of the spring onions and cilantro leaves can be eaten out of the pot. The water is boiling, then put in the mutton to cook, then put in the white radish, turn the heat to cook until the radish is broken, sprinkle with shredded green onion and coriander leaves can be served. Sea cucumber and mutton soup

[Ingredients]

50g sea cucumber, mutton 250g

[Seasoning]

2 slices of ginger, green onion 5g, 0.5g of pepper, 3g of salt

[Practice]

1. Sea cucumber softened in 40 ° C water, cut open the body of the cucumber, remove the internal organs, wash, and then boiled for 10 minutes. About, take out and pour into a bowl with the water, soak for 2-3 hours.

2. Lamb wash, remove blood, cut into small pieces, add the right amount of water (about 50g), low-fire stew, cook until cooked, will be cut into small pieces of sea cucumber into the same boil, and then boil for about 15 minutes, add ginger, scallion, pepper and salt, can be. Warm food ginseng meat, drink soup, or for meals.

[Nutrition]

Containing 53g of protein, 25g of fat, 0.5g of carbohydrates, 51mg of calcium, 474mg of phosphorus, B10.3mg of vitamin B, B20.49mg of vitamin B, 12.3mg of niacin, and 458kcal of calories.

[Function]

Sea cucumber is born in the sea. It is similar to ginseng, so it is called sea cucumber, and its meat is tender and has high nutritional value, and its protein content is higher than that of pork, lean pork and lean beef, and it contains other minerals (such as calcium, phosphorus, iron and iodine, etc.), which has been regarded as a delicacy of meals, and it is good for the deficiency and weakness of the kidneys and the vital essence, nourishing the blood and moistening the dryness, and nourishing the yin and strengthening the yang, etc. The mutton is sweet and warm, and it can warm up the body. Mutton is sweet and warm, which can warm the kidney and help yang, replenish essence and blood, benefit qi and tonify the middle, and warm the spleen and stomach. Therefore, sea cucumber, mutton match, tonifying the kidney, kidney and blood nourishing effect is particularly enhanced, is a nourishing and strong good, maternal food, the body of this work is wonderful not to mention.

Zhongjing Mutton Soup

Ingredients:

500 grams of mutton, 250 grams of ginger, 150 grams of Angelica sinensis, two grams of pepper, 50 grams of green onions, 20 grams of cooking wine, 3 grams of salt.

Production method:

Angelica, ginger with water, cut into large pieces. Mutton boneless, pick off the fascia, into the boiling water to remove the blood, fish out to cool, cut into 5 cm long, 2 cm wide, 1 cm thick strip. Casserole mixed into the amount of water, will cut the lamb, angelica, ginger into the pot, after the fire boiled, beat off the foam, and then braised fire stew for 1 hour, the lamb is cooked to become.

Morinda citriodora lamb soup

Name: Morinda citriodora lamb soup

Ingredients: 60 grams of lamb, Morinda citriodora 15 grams, 15 grams of Cistanches, Coix lacryma 20 grams, 3 slices of ginger, 30 grams of garlic.

Method: Wash the lamb and cut into pieces, and the medicine with the cooking, cooking first martial arts fire boil, change the fire to cook for 3 hours, seasoning to take.

Medicinal value: the main treatment of chronic purulent otitis media kidney yang deficiency type: ear pus clear and thin, hearing loss, fear of cold back pain, dizziness, tinnitus, nocturnal urination, pale tongue, white moss, pulse sinking fine.

Aphrodisiacs and Beneficial Sperm Cordyceps Lamb Soup

Ingredients: 750 grams of lamb, 20 grams of Cordyceps, 30 grams of Chinese yam, 15 grams of goji berries, 4 slices of ginger, 4 honey dates.

Practice:

(1) mutton washed, cut into pieces, dragged with boiling water to remove no flavor.

(2) Cordyceps sinensis, Chinese yam, wolfberries washed, and mutton, ginger, jujube together on ...... >>