ingredients

main ingredient

leg of lamb 8g

oxtail 5g

auxiliary material

tofu 5g

vermicelli (dry)

3g

spinach

2g

tomato <

Appropriate amount of mutton powder soup

1. Put cold water, ginger slices and oxtail bones in the pot and cook them together. After removing blood water and peculiar smell, wash them for later use

2. Put oxtail bones, scallion slices and ginger slices in the soup pot, pour cooking wine, and boil over high fire

3. Keep the fire for 1 minutes and then turn to low fire. At the same time, prepare tofu, tomatoes, seasonings, etc.

7. Prepare the original beef bone soup in the pot, and add a few prickly ash to taste it, or not

8. After the soup is boiled, add vermicelli, tomatoes and tofu and cook for 1 minutes

9. Then pour the sliced mutton and keep it boiling

1. The mutton will be cooked in about 3 minutes. Turn off the heat when it is cooked like a hot pot

11. Then pour in soy sauce, add salt, vegetables or coriander, and serve

Eating tips

1. Pay attention to the autumn fat step by step. For warm mutton, don't eat too much in autumn. Can the mutton soup used in the original snack be replaced with beef bones? Soup or oxtail soup.

2. The enlightenment from the Jianghu barbecued pork in the "ecstasy rice" is that when the tendons are broken by internal forces, the meat is tender and juicy, as long as you master three factors, one is to break the muscle fibers with a meat hammer, the other is to lock the gravy and water with starch, and the third is that the heating time is fast and short.

Dietary tips

Mutton nutrition and diet should be avoided:

1. Mutton is hot to tonify yang and qi, and eating mutton in moderation after beginning of autumn is of great benefit to warming the body. Mutton is rich in calcium and iron, higher than pork and beef, and its meat is tender, with less fat and cholesterol.

2. Mutton is not suitable for people with frequent erosion of mouth and tongue, red eyes, dry throat, swollen gums, irritability, bitter mouth or frequent dry mouth.

3. It is not suitable for people with yin deficiency and excessive fire, and it is easy to get angry at ordinary times. It is more suitable to eat mutton in winter tonic.

Features of dishes

There is a martial arts unique skill "Dazed with ecstasy" created by Yang Guo in the Jianghu. Its skill is quite different from ordinary martial arts, but it has profound internal force and extraordinary power. Different from other martial arts of Jin Yong School, the ecstasy palm has risen to the level of artistic conception, and it is necessary to combine heart and mind to exert its strongest skill. This reminds me of the classic scene performed by the funny Star Master in "The God of Food". Because the Buddha jumping wall prepared for the contest failed, Star Master had to make a dish in two minutes, and this dish was turned out to be a "fascinating meal". The judges exclaimed, "The gravy with barbecued pork is sealed in the fiber, like a river gathering, the tendons inside are broken by internal forces, and the entrance is extremely loose. There are no adjectives in the world to describe it!" When the judges were full of tears, the last word of the god of food broke the secret. In fact, there is no god of food at all. As long as you do it with your heart, everyone is a god of food.

Is it the accomplishment of martial arts, or is it because of that moment of ecstasy? I will never forget the scene of the movie. The words of the god of food suddenly reminded me that cooking food is just like being a human being. There is no need to be opportunistic and take shortcuts, even if it will bring you a short-lived glory. Just like a luxurious and gorgeous meal piled up with spices and skills, the pleasure of chewing on the tip of the tongue will bring instant disillusionment like foam, and sometimes the most original and authentic taste can be felt before the real chapter is revealed.

It's also fun to savor a dish with your heart, understand the history and story behind the food, master the changes and collocation of ingredients, and then copy it with your heart. Just like I was fascinated by the dishes of Xibei Northwest cuisine recently, I immediately practiced at home every time I ate them, especially curious about the varied beef and mutton practices in the Great Western Arctic. What beef and mutton bread in soup, roast lamb chops and stewed mutton have been tasted one by one. This mutton powder soup is a famous snack from the authentic northwest. In the local area, the fat and strong Jieyang is selected, cut into pieces, boiled in clear water, removed and deboned after the meat is cooked, and then the big bones are boiled with warm fire to make soup. When eating, add all kinds of spices to the original soup, cook the vermicelli, cover the mutton slices and sprinkle with coriander, onion and pepper. The mutton is cooked but not rotten with some tenacity, the soup is fresh, mellow and bright, and it is spicy and refreshing, and it is fat but not greasy. The thick mutton soup can not only replenish deficiency and blood, stimulate appetite and strengthen the spleen, but also remove moisture to avoid cold and warm the stomach.

The added sweet potato vermicelli is my favorite, which absorbs the rich flavor of bone soup, and the roots are spicy, soft and delicious. After eating two bowls, I remembered my favorite way to eat when I was a child. I put the sweet potato vermicelli soaked in soup into red pepper, garlic paste, Jiang Mo, coriander, soy sauce and old vinegar. If I have some hot and sour radishes from my hometown in Hunan, it must be more delicious.

isn't this the highest level of food? It can instantly evoke sad tears when homesick, and it is extremely delicious when gluttonous. To translate with the words of martial arts, it must be the combination of heart and meaning, and its skill must be understood by heart.