There are two types of mutton soup currently sold in mutton soup restaurants: mutton soup and mutton soup

The mutton soup sold here is 25 yuan a bowl. The selling price of mutton soup It's 30 yuan a bowl.

The ingredients generally included in haggis soup are: sheep head meat, sheep blood, sheep liver, sheep lungs, intestines and tripe

What is basically invisible in many haggis soups nowadays is sheep. Tripe, because tripe can be used to make many other dishes in sheep soup restaurants, such as mustard tripe, fried tripe, etc., and the price is not low. The most common ingredients in haggis soup are sheep liver, sheep lungs, sheep blood, and some sheep head meat. This is the component of most haggis soups. What is the most valuable thing in mutton soup?

To attract customers now, mutton soup restaurants must use freshly killed live sheep to cook the soup to achieve delicious taste and attract repeat customers. If frozen sheep are used to cook the soup, No matter how you cook it, it doesn't taste like fresh live sheep. And the mutton soup restaurants are faced with the gourmets who love to drink mutton soup. If the taste is not authentic, it will be eliminated soon.

A friend of mine who works at a dry sheep soup restaurant confided that the lamb tripe in the haggis soup is imported frozen, because a sheep only has so much lamb tripe. If all of it is added to the haggis soup, Then there is no need to operate other dishes! So in its mutton soup restaurant, the only ingredient that is not fresh is lamb tripe. This is also an industry secret of most mutton soup restaurants. Otherwise, if a mutton soup restaurant can count how many sheep it kills in a day, how can there be so much lamb tripe for dishes.

Frozen lamb tripe is imported from abroad and comes from some major sheep producing areas. People in these producing areas do not like to eat lamb tripe very much, so frozen lamb tripe is more expensive than fresh lamb tripe. Cheaper.

In a bowl of haggis soup that costs 25 yuan now, among the common ingredients, I think the most expensive ones should be ordered like this: sheep head meat, sheep liver, sheep tripe, sheep intestines, sheep blood and sheep lungs

Sheep head meat is the soul of haggis soup. Only with the chewy and chewy sheep head meat can the haggis soup not be bland, and only fresh sheep head meat can achieve the aroma. It's not smelly, and there's no odor. And among the main ingredients of the haggis soup, sheep head meat also accounts for a large amount.

The taste of lamb liver is actually not very good, but fresh lamb liver is still relatively nutritious, and there are almost no dishes with lamb liver as the main dish in the lamb soup restaurant, so fresh lamb liver Basically it is added to the haggis soup!

Although lamb tripe is a frozen product, it cannot be left out in the haggis soup. However, there is usually very little lamb tripe in a bowl of haggis soup, so Its value is almost negligible.

Sheep intestines have many other uses, and adding them to haggis soup sometimes affects the taste of haggis soup. Therefore, sheep intestines are relatively rare in general haggis soup.

Sheep blood and sheep lungs are the most common ingredients in haggis soup, and they are also relatively cheap ingredients. Generally, haggis soup is mainly based on these two ingredients. Lamb offal soup is my favorite food. I think if you want to evaluate the quality of a bowl of lamb offal soup, these aspects are more important: the color of the lamb offal soup should be clearer, not that thick white color, thick I saw white haggis soup with milk added. In fact, no matter how you cook mutton bones and mutton, it is difficult to get that rich white color. After all, the sheep soup restaurant is for profit, and it is impossible for him to cook a sheep until there are only a few bowls of soup left. Therefore, if the haggis soup is too thick and white, it will make people suspicious. There is no peculiar smell in the mouth of the haggis in the haggis soup. It has the unique aroma of fresh haggis without other odors and miscellaneous smells. The amount of sheep lungs in the haggis soup is less. After all, the sheep lungs, which are as soft as cotton covers, are not as delicious as the sheep blood. If you can see and feel the lamb tripe, it already tastes good!