Mutton soup practice one (Shandong Shanxian mutton soup):

Soup ingredients: 500 grams of mutton, 50 grams of cilantro, red oil, sesame oil 25 grams each, good ginger, green onion 10 grams each, refined salt, pepper water 15 grams each, peppercorns, cinnamon, Chenpi, grass berries, dahuric dahuric root, cloves face, cinnamon face, soy sauce 5 grams each.

Practice:

1, wash and cut the mutton into long 10 cm, 3.3 cm wide, 3.3 cm thick block, mutton bones smashed laying on the bottom of the pot, the top of the mutton, add water to no more than the meat, boiling on high heat, skimming blood foam, decanting the soup is not used;

2, add water, boiling on high heat, skimming the floating foam. Add an appropriate amount of water, after boiling and then skimmed off the foam, and then put the mutton oil into a few moments to cook, and then skimmed off the foam once;

3, will be peppercorns, cinnamon, chenpi, grass berries, ginger, white mango, etc. with gauze wrapped up into a spice packet, together with the ginger, green onion, salt into the pot, and continue to cook with a high fire until the mutton eight ripe, add the red oil, pepper, water, cook for about two hours or so;

4, 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 end, Shanxian mutton soup is ready. Can be chili oil, scallion segments loaded flavor plate, lotus leaf cake loaded with a large plate, and with the lamb soup on the table. Eat a little chili oil, lotus leaf cake sandwiched scallion, can be eaten with mutton soup.

The characteristics of soup: careful casting, fine production, rich seasoning, milky soup, not fishy and not stinky, mellow and not greasy, delicious flavor.

The effect of soup:

1, the brain and eyesight, especially for the elderly and neurasthenia drink;

2, there is a strong body and blood can be most suitable for those who have recovered from the disease of large complementary food;

3, tonic deficiency, warming warm down.

Lamb soup practice two (lamb and radish soup):

Soup ingredients: 750 grams of lamb brisket, a white radish, cilantro, green onions, ginger, salt, chicken essence, cooking wine, pepper.

Practice:

1, wash the lamb belly meat, cut into coarse silk, white radish washed and cut into silk;

2, sit in the pot on the fire into the bottom of the oil, into the ginger slices stir-fried flavor after pouring into the boiling water, add salt, chicken essence, cooking wine, pepper to taste, 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 after the sprinkle of shredded green onions and cilantro leaves out of the pot, the water boiled, and put into the mutton first cook, then into the carrots, turn to small fire to cook until radish breaks after the sprinkle of shredded green onions and cilantro leaves out of the pot, the mutton soup is ready. The lamb and radish soup is ready.

The characteristics of the soup:

The soup is fresh and beautiful, tonic but not dry.

The effect of the soup:

1, tonifying Qi, blood and tranquility, warm stomach and cold, tonifying the deficiency of the kidneys;

2, radish has the function of broadening the middle and lowering the Qi, detoxification, elimination of stagnation and clearing heat and phlegm.

Warm tips: lamb belly meat, that is, the lower part of the sheep's abdomen, stewed food best.

Lamb soup practice three (Chengdu Jianyang lamb soup):

Soup ingredients: crucian carp, pig stick bone, sheep stick bone, lamb, lard, ginger, green onion, salt, monosodium glutamate (MSG), pepper, fennel powder.

Practice:

1, simmering soup: crucian carp take gauze wrapped and pig's stick bone, sheep's stick bone, mutton together;

2, mutton boiled and picked up slices, soup continue to simmer, simmering white, Oo the longer the better;

3, lard in the pot, put ginger fried to golden brown, pour into the mutton, began to explode, popping, after the aroma, put a little bit of salt, pepper, Fennel powder (this is very important, but do not put too much, a little bit is good);

4, burst well after you can pour the soup into the boil, boil, the soup should also be very white, put the right amount of salt and monosodium glutamate (MSG), and then put a little bit of fennel and pepper, a little bit of it is good;

5, start the pot, put the green onions, Janyang Mutton Soup that is complete, make a dry seaplaza noodle dish, or green seaplaza dish. [eat zone]

Warm tips:

1, Jianyang eating method is to put onions, generally not in the soup put parsley, we must remember, put the parsley, mutton soup a pot are not authentic, will cover a little bit of mutton soup aroma;

2, crucian carp according to the soup is a big pot or a small pot, buy a one or two can be.

The characteristics of the soup: the soup is flavorful and the lamb is delicious.

Lamb soup practice four (angelica ginger lamb soup):

Soup ingredients: 500 grams of lamb, 15 grams of angelica, 15 grams of ginger, 6 grams of refined salt, 15 grams of cooking wine, MSG moderate.

Practice:

1, will be angelica, ginger, wash with water, cut long slices, mutton pick off the tendons, into the pot of boiling water to decant the blood, fish cut into 5 cm long, 2 cm wide strip spare;

2, take the net pot (preferably casserole), add the right amount of water, and then will be cut into strips of mutton into the pot, and then add the angelica and ginger, on the high fire after boiling, skimming foam, add seasonings, and change to a small amount of water.

The efficacy of soup:

1, angelica is commonly used in traditional Chinese medicine blood tonic, nature of the warm, have blood nourishing blood tonic effect; ginger can be warmed in the dispersal of cold, sweating to relieve the table; lamb nature of warm, can warm the deficiency. The three together, has the effect of warming the middle and tonifying the blood, dispelling cold and relieving pain;

2. It can be used for the main treatment of cold hernia, abdominal pain, pain in the two coats of arms and other conditions, but also can be used for post-partum conditioning, adapted to the women's qi and blood weakness, yang deficiency and loss of warmth led to abdominal cold pain, blood and breast milk deficiency, more than the malodorous dew, and so on. Secondly, it is also a medicinal meal with unique flavor, especially adapted to the daily consumption of people with cold body. For anemia patients who are afraid of cold, chronic bronchitis patients who are old and weak, as well as those who are malnourished due to chronic diarrhea, this formula can also be consumed as an auxiliary regulation.

Warm tips:

1, often tired and weak, bad wind and fear of cold, dizziness and insomnia, easy to catch a cold, pale face, you can try this dietary therapy;

2, because the efficacy of the soup and the taste of the proportions of the ingredients used in the close relationship. According to the dosage of the original formula in the book, about 45 grams of angelica, 45 grams of ginger, 500 grams of mutton, so that the effect of the mutton soup is obvious, and it is most suitable for the treatment of cold hernia, abdominal pain and fear of cold, and blood deficiency with little milk. Cold body conditioning, it is recommended that angelica 2 grams, 30 grams of ginger, 500 grams of mutton is more appropriate;

3, suffering from skin diseases, allergic asthma and certain tumors of the patient, usually afraid of heat, easy to fire, mouth ulcers, hot hands and feet, as well as feel the wind and heat externals, fever and sore throat, should not be taken to apply this soup.

Lamb soup practice five (lamb winter melon soup):

Soup ingredients: 150 grams of lamb, 150 grams of net winter melon, salt, monosodium glutamate, pepper water, wine, pepper, shredded green onion, shredded ginger, coriander, lard, inner soup.

Practice:

1, wash the mutton cut into small thin slices, winter melon peeled and seeded cut into thin slices of rectangular, scalded with boiling water, cilantro cut into eight-minute-long section;

2, the pot into the broth, winter melon, add refined salt, pepper water, Shaoxing wine, monosodium glutamate, pepper, to a high fire simmer;

3, when the soup is open to put the mutton, shredded green onions, shredded ginger, parsley into the pot, then boil, add a little lard, immediately out of the spoon in a bowl, lamb winter melon soup is complete.

Soup characteristics: soup flavor is light, lamb tender, winter melon fresh rotten.

The efficacy of the soup: increase gastrointestinal peristalsis, eliminate swelling on credit, mutton can tonify the kidney, coupled with the winter melon's lowering of blood pressure, lower cholesterol, more conducive to the enhancement of physical fitness.

Lamb soup practice six (nourishing lamb soup):

Soup ingredients: 500 grams of lamb, 10 grams of ginseng, 10 grams of jujubes, 10 grams of wolfberries, 1 piece of ginger, 1/2 tablespoon of cooking wine, a little pepper, 2 tablespoons of refined salt, 1/2 tablespoon of sugar, 1 tablespoon of monosodium glutamate (MSG).

Practice:

1, wash and chop the lamb into pieces, cut the ginseng into pieces and wash, red dates, wolfberries soaked through, ginger washed and sliced;

2, add water in the pot, when the water boils into the mutton pieces, cook the blood in medium heat, pick up the rinse and set aside;

3, in the soup bowl, add the mutton pieces, ginger, ginseng, red dates, goji berries, refined salt, monosodium glutamate, sugar, Pepper, cooking wine, infused with water, into the steamer to steam two hours out, nourishing mutton soup is ready, (also available casserole stew).

--I hope this can help you!