Mutton soup is a dish. The main raw materials include mutton, chili oil, pepper noodles, salt, etc. The soup is white, fat but not greasy, and has no smell. I shared the recipe of Mongolian mutton soup. , let’s take a look together!

Mutton is warm in nature and can easily cause internal heat if eaten regularly. Traditional Chinese medicine pays attention to the dietary therapy method of "reducing heat to cold". Therefore, when eating mutton, you should pair it with cool and sweet vegetables, which can cool down, detoxify, and remove heat. Cool vegetables generally include winter melon, loofah, rape, spinach, cabbage, enoki mushroom, konjac, lotus root, wild rice, bamboo shoots, cabbage, etc.; while sweet potatoes, potatoes, shiitake mushrooms, etc. are sweet vegetables. It is best to eat mutton with tofu. It can not only supplement a variety of trace elements, but the gypsum in it can also clear away heat, purge fire, relieve restlessness, and quench thirst. When mutton and radish are made into a dish, radish can give full play to the cool nature of radish, which can eliminate stagnation and reduce phlegm and heat.

When cooking mutton, the role of seasoning cannot be ignored. It is best to put some unpeeled ginger, because ginger skin is pungent and cool, has the effect of dissipating fire, removing heat, relieving pain and dispelling rheumatism. Eating it with mutton can also remove the smell. When cooking mutton, you should use less hot and spicy condiments such as chili, pepper, ginger, cloves, and fennel; you can add some lotus seeds, which have the effect of clearing the heart and purging fire.

Many people don’t like the smell of mutton. In fact, this is a volatile fatty acid contained in sheep tail fat, subcutaneous fat, sheep sebaceous gland excretion and fat in muscle spaces. If you want to cover up this smell, you might as well add some cumin. It is also called "Parthian fennel" and is native to the ancient Parthian country, which is now Iran. Its aroma is fragrant and strong, suitable for cooking mutton, and it can regulate qi, increase appetite, expel wind and relieve pain. The following is a guide to how to make mutton soup.

How to make mutton and winter melon soup

Ingredients of the soup:

150 grams of mutton, 150 grams of clean winter melon, refined salt, monosodium glutamate, pepper water, Shaoxing wine, pepper Rice noodles, shredded green onions, shredded ginger, coriander, lard oil, and inner soup.

Method:

1. Wash the mutton and cut it into small slices. Peel and remove the seeds from the winter melon and cut into rectangular slices. Blanch it with boiling water. Cut the coriander into eight-quarter lengths. Section;

2. Put the broth and winter melon into the pot, add refined salt, pepper water, Shaoxing wine, monosodium glutamate, and pepper, and cook over high heat;

3. The soup is boiling At this time, put the mutton, shredded green onion, shredded ginger and coriander into the pot, bring it to a boil again, add a little pork clear oil, immediately take out a ladle and put it into a bowl, and the mutton and winter melon soup is ready.

Features of the soup:

The soup is light, the mutton is fragrant and tender, and the winter melon is fresh and rotten.

Efficacy of the soup:

It increases gastrointestinal motility and eliminates edema. Mutton can nourish the kidneys. In addition, winter melon has the effect of lowering blood pressure and cholesterol, which is more conducive to strengthening the body.

How to make nourishing mutton soup

Ingredients of the soup:

500 grams of mutton, 10 grams of Codonopsis pilosula, 10 grams of red dates, 10 grams of wolfberry, 1 piece of ginger, 1/2 tbsp cooking wine, a little pepper, 2 tsp salt, 1/2 tsp sugar, 1 tsp MSG.

Method:

1. Wash the mutton and chop it into pieces, cut the Codonopsis pilosula into sections and wash them, soak the red dates and wolfberry thoroughly, wash and slice the ginger;

2 , add water to the pot, and when the water boils, add the mutton cubes, cook over medium heat to remove the blood, remove and rinse and set aside;

3. Add the mutton cubes, ginger slices, and Codonopsis pilosula segments to the soup bowl. , red dates, wolfberry, refined salt, monosodium glutamate, sugar, pepper, cooking wine, add water, put it in a steamer and steam for two hours, take it out, and serve as nourishing mutton soup (it can also be stewed in a casserole).

How to make Shanxian mutton soup

Ingredients: 500 grams of mutton. 5 grams of pepper, 5 grams of cinnamon, 5 grams of tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of galangal, 5 grams of angelica, 10 grams of green onions, 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 clove noodles grams, 5 grams of cinnamon noodles, 5 grams of soy sauce, and 25 grams of sesame oil.

Preparation method: Wash the mutton and cut it into pieces 10 cm long, 3.3 cm wide and 3.3 cm thick. Break the mutton bones and lay them on the bottom of the pot. Put the mutton on top, add water until the meat is coated, and bring to a boil over high heat. , skim off the blood foam, decant the soup and do not use. Add additional water, bring to a boil over high heat, and skim off the foam. Add an appropriate amount of water and skim off the foam after it boils. Then add the mutton oil and cook for a while, then skim off the foam again. Wrap the peppercorns, cinnamon, tangerine peel, grass fruit, galangal, white mango, etc. with gauze to form a spice bag. Put them into the pot together with the ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eight times ripe, then add Red oil. Boil the pepper water for about two hours. At this time, the soup pot should be kept boiling, take out the cooked mutton, cut the top into thin slices, put it into a bowl, sprinkle with minced coriander to make the broth. You can put the chili oil and scallions on a sauce plate, put the lotus leaf cake on a large plate, and serve it together with the mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup.

Characteristics: The ingredients are carefully selected, the preparation is fine, the seasoning is rich, the soup is milky white, neither fishy nor smelly, fragrant but not greasy, delicious, and can tonify deficiency and aphrodisiac, warm the middle and warm the lower body.

How to make Xinjiang mutton soup

Xinjiang mutton soup is simple to make and uses few ingredients. The mutton is fresh and tender, and the soup is clear and tonic.

Method:

1. Chop the bone-in lamb rib meat into 3 cm wide sections. (Xinjiang ethnic comrades do not wash the mutton when cooking it, and it will not taste good after washing)

2. Cut the coriander into sections and set aside.

3. Put cold water in a large pot and put it on the fire. Immediately put the chopped meat into a pot of cold water. Bring to a boil.

4. Use a spoon to scoop out the dirty foam on the surface of the clean soup. Fish more often.

5. Remove the foam and simmer over low heat.

6. After about 1 hour (can be longer), the mutton is cooked.

7. Sprinkle enough salt and pepper at a time, and put it into a large basin after 1 minute. Arrange cilantro segments on the surface of the soup in a basin and serve.

Key points: Salt must be added last, mainly to give the soup a flavor. You cannot use hot water at the beginning, you must use cold water to cook the meat.

How to eat: Each person prepares two plates, one for salt and one for cumin, and uses his hands to tear the mutton apart and dip it in salt to eat. You can modify the seasoning recipe on the plate according to your personal preferences. Drink soup from a bowl.

How to make Jianyang mutton soup

1. Make soup: The first step is very important. (Wrap the crucian carp in gauze, cook the pig's bones, the sheep's bones, and the mutton together)

2. After the mutton is cooked, pick it up and slice it into pieces. Continue to simmer the soup over low heat until it turns white. The longer you suffer from it, the better.

3. Add lard to the pot, add ginger and fry until golden brown. Go to the mutton and start to fry it. After it is fragrant, add a little salt, pepper, and fennel powder (this is very important, but don’t put too much, a little will be fine).

4. After popping, you can pour the soup in and cook. After boiling, the soup should also be very white. Add an appropriate amount of salt and MSG, and then add a little fennel and pepper, just a little bit (just take a little bit between your fingers and sprinkle it on top)

5. Heat the pot and add the green onions.

6. Make a plate of dried sea pepper noodles or a plate of Qinghai pepper! The way to eat Jianyang is to put green onions in the soup, and generally do not put coriander in the soup. Please remember that if you add coriander, the mutton soup will not be authentic, and it will cover up the fragrance of the mutton soup. For crucian carp, you can buy one or two depending on whether the soup is in a large pot or a small pot.

How to make Angelica mutton soup

Ingredients

200 grams of mutton, 20 grams of angelica, 50 grams of ginger, 10 grams of green onion, 20 grams of vegetable oil, salt, Appropriate amounts of MSG and water.

Preparation method

(1) Wash the mutton and slice it; wash the ginger and slice it for later use.

⑵ Heat the wok and add oil. After the oil is hot, add the mutton and stir-fry for a few times. Add water, ginger, scallions, and angelica root, bring to a boil over high heat, then simmer over low heat for half an hour, then add salt. , flavor and seasoning each in appropriate amounts.

Features

The soup is fresh and the meat is tender. Mutton has the effect of beneficial qi and replenishing deficiency, while angelica has the effect of nourishing blood and activating blood circulation.

The two are matched with ginger and green onions, which can replenish deficiency and warm the body, activate blood circulation and dispel cold. Suitable for patients with colds and colds.

Colds introduce colds, which are generally divided into common colds and influenza. Here we will discuss common colds first. The common cold is called "q" in Chinese medicine... [Details] Causes of colds | Symptoms of colds | Treatment of colds | Prevention of colds Search: cold

Recipe for mutton and radish soup

Ingredients of the soup:

750 grams of lamb belly, one white radish, coriander, green onions, ginger, salt, chicken essence, cooking wine, and pepper.

Method:

1. Wash the mutton belly and cut into thick shreds, wash and cut the white radish into shreds;

2. Set the pot on fire Pour in the base oil, add the ginger slices and stir-fry until fragrant, then pour in boiling water, add salt, chicken essence, cooking wine, and pepper to taste. After the water boils, add the mutton and cook it first, then add the white radish and turn to low heat to cook. After the radish is cut off, sprinkle with shredded green onions and coriander leaves and serve. The mutton and radish soup is ready.

Characteristics of the soup:

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

Efficacy of the soup:

1. Tonify the middle and replenish the qi, nourish the blood and calm the nerves, warm the stomach and dispel cold, tonify the deficiency and nourish the kidneys;

2. Radish has wide and middle It has the function of lowering Qi, detoxifying and eliminating stagnation, clearing away heat and reducing phlegm.

Warm reminder:

Lamb belly, the lower part of the sheep’s abdomen, is best for stewing.