Peak simmering time, add the right amount of sheep board oil, and simmering and boiling, the soup will be more fragrant
Raw materials production editor
1000 grams of mutton, 200 grams of positive honey, dry rhubarb, hominid, Chuanjian 200 grams each, 100 grams of wai hyssop, the upper north astragalus 50 grams.
Sheep Soup
Sheep Soup (8 pictures)
(1) Sheep meat, remove the skin, remove the fat and fascia, wash and cut into slices or shreds
(2) Sheep meat, dry rhubarb, rehmannia glutinosa, Chuanjian broken, Huai Niu Knee, on the north of the astragalus into the pot, add water on the fire and boiled with the same for about 10 hours, to take the thick juice, slag and leave the meat, and then into the positive honey, boiled into the maltose, can be consumed.
Practice Editor
Soup main ingredients: 500 grams of mutton bones 500 grams of ginseng 10 grams of jujubes 10 grams of wolfberry 10 grams of ginger 1 piece
Nourishing Mutton Soup
Nourishing Mutton Soup (4)
Spice of seasoning: 1/2 tbsp. cooking wine, pepper, a little bit of salt 2 tsp. sugar 1/2 tsp. monosodium glutamate 1 tsp.
Making process:
Mutton soup is bright, milky white; soup quality is beautiful, rich in nutrients; not stinky, not fishy, delicious flavor. Production method is: first of all, the cleaned mutton boiled, meat, soup and put. When consumed, the mutton cut into pieces, in the pot first put oil, onion, garlic shoots (or melon slices) and other light fried, and then put the mutton pieces, and add the right amount of broth, boil that is completed.
Effective characteristics of editing
Meat rotten soup sweet, broth milky, you can drink soup and eat meat. Lamb contains protein, fat, carbohydrates, vitamin Bl, vitamin B2, niacin, calcium, phosphorus, iron and so on. It is warm and flavorful, warms the middle and disperses the cold, resolves the stagnation, strengthens the gland and benefits the qi, warms the kidney and yang, and is effective in the treatment of deficiency labor and winnings, and breast milk is not good. Wyatt's Knee is bitter and sour in flavor, flat in nature, with strong tendons and bones, blood circulation and menstruation. This dish with lamb as the main ingredient, with a variety of traditional Chinese medicine, has the effect of strengthening the chest.
Everywhere Food Edit
Luoyang, Henan
Walking to Liu Xiu's grave in Tiexie, you will see a few small sheep soup stores across the street, and as you enter the store, you will see the owner skillfully waving a knife in his hand and slicing out a bowl of mutton. When you hold the hands of the green and white porcelain bowl, drink a mouthful of mutton soup, soup white, fat but not greasy, no stink. There are also baklava as a companion, you will taste the most genuine, the most intense flavor of mutton! The most authentic Tiexie mutton soup is not add any mixed meat, medicinal materials, only with sheep bones, mutton simmering! Without any superficial efforts to do gimmicks, just like the simple people of Henan, only the pursuit of the most original, the most real, the most healthy taste!
The main ingredient of mutton soup is the leg bone of sheep. Generally every night stewed on a slow fire until the next morning to sell, the owner will be a large number of knocked open sheep bones placed in nearly one person deep, 2 meters in diameter outside the pot, add water and homemade spices, soup boiling, on the all-night simmering with the fire. So that the bone marrow, collagen, etc. in the sheep bones are boiled into the soup. The lamb is also cooked in the soup with great care, large chunks of lamb and the lamb is freshly killed and cooked to ensure freshness. In a large bowl with a capacity of more than 1,000 milliliters, one or two large pieces of mutton are grasped and injected into the boiling broth, creating a fragrant aroma. Local people like to use hard noodles "pot helmets" to soak into the soup, dry hard pot helmets fully absorb the bowl of soup, chewing, of course, the more you chew the more "beautiful" (Luoyang dialect). Mutton soup is sold only in the morning, when it reaches the point of "purity".
Lingbao, Henan
Mutton soup in Lingbao, western Henan, almost everyone drinks mutton soup, everyone has a few stories about mutton soup. Mutton soup for Lingbao is no longer just a diet, but a culture, a kind of Lingbao people and its inseparable sentiment.
The history of Lingbao lamb soup originated in what year and month can not be traced, but its long history is beyond doubt.
Shandong Shanxian
Shanxian is the most representative of the traditional food, has a history of more than 208 years.
"Shanxian Mutton Soup" was first created in 1807, when Xu, Dou, Zhou three families joined forces to create, so it was named "Sanyi Chun" Mutton Pavilion. The creation of the "San Yi Chun" Mutton Pavilion caused quite a stir in the culinary world at that time, and laid a solid foundation for the later "Shanxian Mutton Soup" to become famous all over the world. Now, there are nearly 208 years of history of Shanxian mutton soup, with its "color white like milk, water and fat mingling, pure texture, fresh and not stinky, fragrant and not greasy, rotten and not sticky" unique style, included in the Chinese recipes to soup into the spectrum of the only Shanxian mutton soup, known as "China's first soup! "
Shandong province.
Tengzhou, Shandong
Zaozhuang Mutton Soup
Zaozhuang Mutton Soup
Legend has it that as early as in the Spring and Autumn and the Warring States period, the Chancellor of the State of Yue, Fan Li, came to Tengzhou City, Tengzhou City, Sheep Village Township to live in seclusion, to see Sheep Village, grass fat and water beautiful, then in this place, raising sheep to get rich, and benefiting the people. Zaozhuang lamb soup is a long history of flavorful food, which is known for its thick soup, beautiful taste, not fishy, fat and not greasy, and a variety of patterns. Yangzhuang township resident lamb daily sales of more than 1,500 pounds, Tengzhou mutton soup has been fragrant Lunan, northern Jiangsu, its production methods have been included in the "Chinese recipe".
When it comes to Zaozhuang cuisine, the most characteristic is the lamb soup in the streets and alleys. Dao Bei mutton soup, soup thick meat flavor. Soup, yellowish slightly white, at first glance is a clear soup without any additives with Tengzhou characteristics; meat, is a large chunk, very consistent with the Lunan people "big bowl of wine, large pieces of meat" character. From the nutritional point of view, mutton soup is very nutritious, conducive to absorption, mutton in Chinese medicine is warm, suitable for year-round tonic.
Tengzhou lamb soup has a long history, the urban area of the Road North lamb soup has long been renowned, Tengzhou South Shahe Cangou, Tengzhou BaoGou XinJi, Tengzhou YangZhuang, Shanting, Tengzhou level of Suo and other places in the lamb soup later on, all over the city and countryside, most of the soup halls each have their own wonderful, business is very good. Located in the West Ring Road on the Wuli Xiang mutton soup is a famous local flavor for many years, especially the store's tuning haggis is a masterpiece. They made out of haggis, with coriander, chili pepper and other seasonings, unique flavor, rich in nutrients, so people eat still want to eat.
Tengzhou Mutton Soup is mainly made by putting the bones of the mutton into a big pot to simmer, and then fresh mutton cut into cubes is put into the pot to cook together with cleaned mutton. Cooked and drained, and then cut into thin slices into boiling water blanch, and then poured into the bowl of soup, rushed into the boiling snow-white mutton soup water, sprinkled with turquoise cilantro, a bowl of steaming hot, fragrant mutton soup is made. With a by chili oil, pepper, salt, monosodium glutamate and other seasoning into mutton soup.