Question 1: How to cook the cooked mutton offal into mutton offal soup upstairs? The soup cooked like that has no mutton flavor.

It's the simplest. You can add water to the cooked mutton offal and cook onions with less ginger, so you can put more spices. It's simpler to put salt, pepper and monosodium glutamate. There are tsaoko at home, less pepper and a little parsley at last. Just choose the other flavors according to your own preferences. You can try it as I say. Simple and delicious!

question 2: how to prepare the cooked mutton offal? during the spring festival, I bought a sheep at home, except the head. Because I usually like to eat mutton tripe and so on, so these are all cheap for me.

Mutton offal is a combination of mutton tripe, mutton liver, mutton intestine and mutton heart and lung. These have been preliminarily processed in my hometown, so I just fried them today. (put away)

ingredients

main ingredients

mutton offal

4g

capsicum

1g

auxiliary materials

oil

salt

small red pepper

chopped green onion

. Frozen

2. Defrost, wash and cut into shreds

3. Wash sharp peppers

4. Cut into thin strips

5. Prepare red peppers and chopped green onion

6. Put oil in the pot, add chopped green pepper, red pepper and pepper to make them spicy

7. Add sharp peppers and stir fry. Stir-fry

9. Just get the finished product

Tips

The method is very simple, that is, you must cook and clean up the mutton offal in the early stage

Question 3: How to make authentic mutton offal? First, rinse all the raw mutton offal and blanch it in a large pot with hot water; The boiled water will have a lot of floating foam attached to the mutton offal, so it should be washed clean with cold water.

2

Put the cleaned mutton offal into a large pot, pour in clear water less than 1 cm, add pepper, fresh ginger and salt, and boil over medium heat; After boiling, turn to medium heat, continue to cook for 35 minutes, and turn off the heat when chopsticks can be easily inserted into mutton offal; After the mutton offal comes out of the pot, it must be washed away and soaked in ice water.

3

Cut the lamb belly into 4-5cm shreds, cut the lamb intestines into sections, and cut the heart, liver and lungs into small pieces for later use; Put a little sesame oil in the pot, put all the mutton offal in, stir-fry the fragrance and oil with slow fire, and nourish the liver easily, so put it last; Then add pepper noodles, dried ginger noodles or shredded ginger to stir-fry until fragrant.

4

Add shredded onion and stir-fry the garlic slices; At this time, you can cook in soy sauce, a spoonful of vinegar, and stir-fry the fragrance together. Add a little vinegar and the whole fragrance will be different; Finally, add Xinjiang Chili noodles, and then simply stir fry evenly.

5

Add 2g of potato chips, stir fry together, then add clear water and cook until it boils; Pour all the ingredients and soup into the soup pot, and cook for 5-6 minutes with medium fire. When the potato chips are crisp and rotten, the mutton offal is cooked and soft, add salt and season.

6

The dishes of mutton offal soup from the grassland are meticulous everywhere. The mutton offal is scalded for the first time to remove the smell of blood and fishy smell, while the pepper is added for the second time, and the ginger slices are boiled until they are cooked and soft. Soaking in ice water will make the mutton offal more tough and thick. When frying, adding a spoonful of vinegar and Chili noodles are all very pleasing practices. On the one hand, it completely eliminates the fishy smell, on the other hand, it caters to the public's taste, and the finished product is fresh, spicy and rich, and the taste is more mellow.

question 4: how to make the simple version of mutton offal soup

ingredients: cooked mutton offal 2g, coriander 5g

accessories: boiled mutton with small amount

simple version of mutton offal soup steps

1. Cut the cooked mutton offal bought in the supermarket into shreds.

2. wash and chop the coriander.

3. Add a proper amount of water to the mutton offal.

4. bring to a boil and skim off the froth with a spoon.

5. Cook it for a while, and add the hotpot to taste.

6. turn off the heat and sprinkle with coriander.

Question 5: How to make authentic mutton offal soup. Materials for making mutton offal soup:

Introduction of mutton offal soup: White soup chop suey is one of the snacks of * * * * *, which is mostly served after beginning of autumn (it is now available all year round). White soup chop suey is made of mutton tripe, sheep lung, sheep intestine, sheep heart and sheep head meat, and there are many kinds of sheep viscera, so it is called chop suey.

The characteristics of mutton offal soup:

The chop suey is cooked and rotten, and the soup is milky white and spicy.

Teach you how to make mutton offal soup, and how to make mutton offal soup

White soup offal is made of mutton tripe, shredded sheep heart, mutton head, sliced sheep lung, sliced sheep intestines like eye pieces, chopped coriander into ingots, and chopped onions into watercress onions. The soup containing boiled mutton in the soup pot is on fire. Put all kinds of main ingredients into the soup pot, add salt, pepper water, onion, ginger and garlic. After the soup is boiled, skim off the floating foam, and serve when the soup becomes milky white. When eating, put coriander, sesame sauce and Chili oil in the bowl and serve the soup.

question 6: the practice of cooked mutton offal soup

effect of mutton offal soup: nourishing the five internal organs and strengthening the body.

Source: Complete Collection of Healthy Soups

Source: Chinese Herbal Soups

Ingredients: 1g of sheep heart, lung, belly, tongue, kidney and liver, 25g of coriander, and appropriate amounts of refined salt, monosodium glutamate, shredded onion, Jiang Mo, pepper, pepper water, soy sauce and mutton soup.

preparation method: all the above raw materials are cooked and sliced for later use. Wash coriander and cut into powder. Boil mutton soup in the pot, add raw materials to boil, skim off the floating foam, add seasoning and add minced parsley.

take it at will.

note and release: this soup is used by the five internal organs of sheep, and the heart of sheep relieves depression and tonifies the heart; Sheep liver benefits blood, tonifies liver and improves eyesight; Sheep lung supplements lung qi and adjusts water channel; Mutton belly supplements deficiency and strengthens spleen and stomach; Sheep kidney tonifies kidney qi and benefits essence. The combination of several materials plays the role of tonifying the deficiency of the five internal organs.

indications: deficiency of five internal organs

category: medicated diet

green goat such as "Qin Jie" and "Meng Yang" on both sides of Dasha River in the southeast of Shan County.

Cooking method:

First, add 5kg of clean water into the pot, add 3kg of fresh meat, one pair of mutton offal and one pair of skeleton when the pot is boiling, and use large fire (wood firewood is better) to top the bleeding foam, then put the seasoning into the pot, and add half a catty of green onion and ginger and a proper amount, and cook for 4 minutes. The main condiments are angelica dahurica, cinnamon, Amomum tsaoko, dried tangerine peel, almonds, etc., which should be cooked in a proper amount according to a certain proportion. If there is more, the medicine will be in the early stage, and if there is less, the smell will not be clean. When eating, the cooked mutton and mutton offal in the soup pot are chopped and put into a bowl, and then the mutton soup is filled with minced garlic and spicy oil.

Question 7: How to cook the cooked mutton offal ~ ~ Stir-fry the mutton offal, green pepper, red pepper and shredded ginger together. After the preparation work is done, it only takes 1 minute to fry in the pot and serve on the plate. Edit this paragraph. Roasted lamb tripe raw materials: 1 lamb tripe (about 12g), 2g sheep lung, 1g sheep liver, 5g onion, 2g rice, 25g eggs, 5g lettuce leaves and 75g milk. Seasoning: 15 grams of lard, salt, pepper and red wine. Cooking method: wash the lamb belly with smooth surface; Wash and dice sheep lung and liver; Wash and chop the onion, and wash the lettuce leaves; Spare. Heat the pot, add lard, add minced onion and stir-fry until slightly yellow, add sheep lung and stir-fry, cook red wine, add salt, pepper and rice, mix well, make stuffing, put it into the belly of sheep, sew the mouth tightly with thread, put it in a baking tray and bake it in the oven until it is colored, then pour a proper amount of clear soup and bake it over medium heat. Mix salt, eggs and milk together to make egg milk juice, pour 1/3 egg milk juice on the cooked lamb belly, then put it in the oven and pour 1/3 egg milk juice when it is browned, keep turning the lamb belly, bake for a while and then pour 1/3 egg milk juice, burn until it is yellow, and serve with lettuce leaves. Features: Delicious fragrance and unique flavor.

question 8: how to make mutton offal soup by buying cooked sheep intestines, sheep bellies and sheep livers? Material: 5 grams of sheep heart, 5 grams of sheep lung, 5 grams of sheep bellies and 5 grams of sheep intestines; 2g of shredded onion, 2g of Jiang Mo, 2g of ginger slices, 2g of minced garlic and 2g of garlic cloves; 1 grams of pepper; 1 grams of coriander powder seasoning: mutton broth (12 grams), salt, vinegar, cooking wine, pepper and monosodium glutamate: 1. Grab the mutton offal with starch and salt, and then rinse it repeatedly with clear water. 2. Put the mutton offal into the pot, add appropriate amount of water, then add pepper, shredded onion, ginger slices, garlic cloves and 5g of salt, cook until it is 9% ripe, then remove and drain, and 3. After the mutton offal is spread and cooled, cut into small pieces. 4. Set the pot on fire, add mutton stock, add Jiang Mo, minced garlic, cooking wine, remaining 5g of salt and mutton offal. 5. After the water is boiled, turn to low heat, skim off the floating foam, add vinegar and monosodium glutamate to taste, and then sprinkle with pepper and coriander after cooking. Efficacy: The weather is getting colder. Drinking a bowl of hot and sour mutton chop suey soup in autumn and winter is very warm. This soup has the effects of nourishing blood, warming the body, caring skin and strengthening the body, and is most suitable for people with cold limbs and anemia. [1]? Mutton tripe: Mutton tripe is sweet in taste, warm in nature, and enters the spleen and stomach meridians. It has the effects of invigorating spleen and tonifying deficiency, invigorating qi and stomach, strengthening exterior and stopping sweating, and is used for wasting energy, losing appetite and quenching thirst. Mutton (fat and thin): mutton is warm. Eating mutton often in winter can not only increase the body's heat and resist the cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role; Mutton is rich in nutrition, which is of great benefit to tuberculosis, tracheitis, asthma, anemia, puerperal deficiency of both qi and blood, abdominal cold pain, physical weakness and chills, malnutrition, soreness of waist and knees, impotence and premature ejaculation, and all diseases of deficiency and cold. It has the functions of tonifying kidney, strengthening yang and tonifying deficiency and warming, and is suitable for men to eat regularly. Sheep heart: Sheep heart is rich in protein, vitamin A, iron, nicotinic acid, selenium and other nutrients, which can nourish the heart and blood, and can treat palpitation, insomnia, shortness of breath, fatigue and diaphragmatic pain.

Question 9: How to prepare cooked mutton offal? 1. Cool the oil in a hot pan, stir-fry shallots, ginger and garlic, and add pepper. 2. Add shallots, white wine, vinegar, soy sauce, cooked mutton offal and stir-fry over high fire.

3. Onions change color, add salt, carrots, parsley, shredded peppers, stir fry, turn off the heat before serving, and add a proper amount of monosodium glutamate.

。

Question 1: The most authentic method of mutton offal soup. Preparation materials of mutton offal soup:

Introduction of mutton offal soup: white soup chop suey is one of the snacks of * * * * *, which is mostly served after beginning of autumn (it is now available all year round). White soup chop suey is made of mutton tripe, sheep lung, sheep intestine, sheep heart and sheep head meat, and there are many kinds of sheep viscera, so it is called chop suey.

The characteristics of mutton offal soup:

The chop suey is cooked and rotten, and the soup is milky white and spicy.

Teach you how to make mutton offal soup, and how to make mutton offal soup

White soup chop suey is made of mutton tripe, shredded sheep heart, mutton head meat, sliced sheep lung, sliced sheep intestines like eye pieces, chopped parsley, and chopped onions into watercress onions. The soup containing boiled mutton in the soup pot is on fire. Put all kinds of main ingredients into the soup pot, add salt, pepper water, onion, ginger and garlic. After the soup is boiled, skim off the floating foam, and serve when the soup becomes milky white. When eating, put coriander, sesame sauce and Chili oil in the bowl and serve the soup.