1, lamb soup

Materials: lamb, cooking wine, onion, ginger, pepper, dried orange peel, hawthorn, salt.

Practice

1. Soak the mutton in cool water for two hours, changing the water at one hour intervals.

2. Clean the lamb with water and cut it into small pieces.

3. Pour enough water into the pot and put the cut lamb pieces into the pot.

4. Do open the pot on medium heat, skim off the foam and pour in the wine.

5. Then put in the peppercorns, green onions and ginger, dried orange peel and hawthorn.

6. Cover the pot with a lid and turn the heat down to simmer for 1-1.5 hours.

7. Fish out the orange peel and hawthorn, then sprinkle in the appropriate amount of salt.

8. Turn to medium heat and continue to stew for 15-20 minutes, then turn off the fire and you can eat.

2, turnip lamb soup

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

Practice

1. Wash the lamb brisket, 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.

3. When the water boils, put in the lamb to cook, then put in the white radish, turn the heat down and cook until the radish is broken, sprinkle with green onion and coriander leaves can be out of the pot.

3, white radish stewed lamb

Materials: 250g lamb, 150g white radish, 1 teaspoon of wolfberry 5g, 1 large spices, 2 sections of green onion, 2 slices of ginger, 2 teaspoons of cooking wine 10ml, 1 teaspoon of salt 5g, 1/2 teaspoon of pepper 3g, 1 teaspoon of 5ml of oil.

Practice

1. lamb washed, cut into 5cm-sized pieces; white radish washed, cut into 5cm-sized pieces. Wash white radish, cut into 5cm cubes and set aside.

2. Boil the lamb in boiling water for a few moments to remove the blood foam, and then rinse with running water.

3. Heat the oil in a casserole dish over medium heat, add the scallion, fresh ginger and spices, add the boiled lamb, cook the wine and stir-fry well, pour in the right amount of water to boil, turn the lid on and cook until the lamb is ripe.

4. Add white radish pieces, wolfberries, salt and pepper and mix well, continue to cook until the lamb and white radish soft and ripe can be.

Lamb soup seasoning need to vary from person to person

Market seasoning products are varied, in the choice is to let a person can not begin, but drink lamb soup on the original flavor of the fresh and beautiful, should not be messy seasoning, need to be based on the dietary preferences of different eaters to decide to put what seasoning is appropriate, if you are not clear about the eating habits of the eaters, it is recommended that as little as possible to put, because a bowl of the original flavor without adding any The most important thing to remember is that it's the most pure lamb soup that you can get.

Can you put ginseng in lamb soup

You can put ginseng.

Lamb and ginseng are both warm food, in the nutritional composition is not mutually exclusive, so you can eat a small amount of food together, but should not eat too much, so eat more warm food is easy to trigger the human body on fire, internal heat and discomfort and other symptoms, the health of the crowd is recommended to eat a small amount of food at a time, suitable for the Yuanqi deficiency, blood weakness, cold hands and feet of the people to eat.

Recommended practices

Materials: 1000 grams of mutton, 150 grams of shaved bamboo, 75 grams of shaved fungus, 150 grams of sheep cabbage, 20 grams of coriander, 20 grams of ginseng, 35 grams of wine, 4 grams of salt, 3 grams of monosodium glutamate, 3 grams of sugar, onion, ginger 30 grams of soup 1000 grams of hot soup, 30 grams of chili oil, spice package (containing pepper, anise, chen pi 4 grams, cinnamon) 5 grams, incense leaves, cloves 1 gram each), 10 grams of sesame oil, 50 grams of brine shrimp oil.

Practice

1. Mutton into the boiling water pot blanch through the fish out.

2. Mutton into the pot, add enough water, add 20 grams of cooking wine, seasoning packets, green onion, ginger and cook until cooked and removed.

3. Mutton cut into small pieces; putrefied bamboo, cilantro cut into sections; cabbage cut into small slices.

4. stock into the pot, add ginseng with low heat and cook for 10 minutes to pour into the hot pot, down into the lamb pieces.

5. Under the bamboo, fungus, cabbage, add wine, salt, sugar, green onions, ginger juice, monosodium glutamate, sesame oil to boil, put the coriander, with chili oil, brine shrimp oil and so on can be seasoned and eaten.