working methods
1, angelica sinensis and ginger are washed with clear water and cut into large pieces;
2. Boning the mutton, removing fascia, boiling water to remove blood, taking it out and cooling it, and cutting it into 5cm long and 2cm wide.
1 cm thick strip
3. Add a proper amount of water to the casserole, and put the materials into the pot to boil.
Remove the floating foam, and simmer with low heat 1 hour.
How to make delicious home-cooked mutton soup?
How to make mutton soup?
Method of mutton soup 1 (Shandong Shanxian mutton soup)
Ingredients of soup:
500g of mutton, 50g of coriander, 20g of sesame oil with red oil, 0g of galangal onion10g, 5g of salted pepper water15g, 5g of pepper, cinnamon, dried tangerine peel, tsaoko, angelica dahurica, clove noodles, cinnamon noodles and soy sauce.
Production method:
1. Wash the mutton and cut it into pieces with a length of10cm, a width of 3.3cm and a thickness of 3.3cm.. Break the bones of the mutton and spread them on the bottom of the pot. Put the mutton on it, add water until the meat is rotten, boil it, skim off the blood foam and pour out the soup.
2. Add water, bring to a boil, and skim off the floating foam. Add an appropriate amount of water, boil and skim off the floating foam, then add sheep oil to cook for a while, and then skim off the floating foam once;
3. Wrap pepper, cinnamon, dried tangerine peel, tsaoko, Alpinia, etc. Use gauze and 70% packets of spices, put them in the pot with ginger slices, onion segments and salt, continue to cook the mutton with high fire until it is 80% cooked, add red oil and pepper water and cook for about two hours.
4. At this time, the soup pot should always be boiling, remove the cooked mutton, cut the top silk into thin slices, put it in a bowl, sprinkle with coriander powder, and serve the Shanxian mutton soup. Chili oil and scallion can be put into a seasoning tray, and lotus leaf cakes can be put into a large plate to be served with mutton soup. When eating, put a little Chili oil and lotus leaf cake with green onions, which can be eaten with mutton soup.
The characteristics of soup:
Exquisite ingredients, exquisite production, rich seasonings, milky white soup, not fishy and not greasy, delicious.
The function of soup:
1. has the function of strengthening brain and improving eyesight, and is especially suitable for the elderly and neurasthenia.
2. It has the effect of strengthening the body and enriching the blood, and is most suitable for people who have recovered from illness to eat regularly;
3. Tonifying deficiency and strengthening yang, warm and moderate.
Method 2 of mutton soup (mutton radish soup)
Ingredients of soup:
750 grams of mutton brisket, one white radish, coriander, onion, ginger, salt, chicken essence, cooking wine and pepper.
Production method:
1. Wash mutton brisket and shred, wash white radish and shred;
2. ignite the pot, pour in the base oil, stir-fry the ginger slices until fragrant, then pour in boiling water, add salt, chicken essence, cooking wine and pepper to taste. After the water is boiled, add the mutton to cook, then add the white radish, turn to low heat and cook until the radish stops growing, sprinkle with shredded onion and coriander leaves, and take out. The mutton and radish soup is served.
The characteristics of soup:
The soup is delicious, but it's not dry.
The function of soup:
1. Tonifying middle energizer, nourishing blood and calming nerves, warming stomach and dispelling cold, tonifying deficiency and benefiting kidney;
2. Radish has the functions of invigorating qi, detoxifying, eliminating stagnation, clearing heat and resolving phlegm.
Tips:
The belly of the sheep, that is, the lower part of the belly of the sheep, is best stewed.
Method 3 of Mutton Soup (Chengdu Jianyang Mutton Soup)
Ingredients of soup:
Crucian carp, pig bone, sheep bone, mutton, lard, ginger, onion, salt, monosodium glutamate, pepper and fennel powder.
Production method:
1. Boiling soup: crucian carp is wrapped in gauze and cooked with pig bonzi bone, sheep bonzi bone and mutton;
2. After the mutton is cooked, pick up the slices, and the soup will continue to simmer on a small fire, which will turn white. The longer it lasts, the better;
3. Put lard in the pot, stir-fry ginger until golden brown, pour in mutton and start to saute. After the fragrance bursts, add a little salt, pepper and fennel powder (this is very important, but don't put too much, just a little);
You can pour the soup after the explosion. After boiling, the soup should also be very white. Put the right amount of salt and monosodium glutamate, and then add a little fennel and pepper, just a little;
5. Take the pot, put the onion and make Jianyang mutton soup. Make a dried sea pepper noodle dish or Qinghai pepper dish. [Dining area]
Tips:
1. Jianyang is eaten with onions. Generally, coriander is not put in soup. Everyone should remember that if you put coriander in it, the mutton soup pot is not authentic, which will cover the taste of mutton soup.
2. You can buy one or two crucian carp, depending on whether the soup is a big pot or a small pot.
The characteristics of soup:
The soup tastes good, and so does the mutton.
Method 4 of Mutton Soup (Danggui Ginger Mutton Soup)
Ingredients of soup:
500g of mutton, 0/5g of angelica sinensis/kloc-0, 6g of refined salt, 6 g of cooking wine 15g of monosodium glutamate.
Production method:
1. Wash Angelica sinensis and ginger with clear water, cut into long slices, remove fascia from mutton, drain blood in boiling water pot, take out and cut into strips 5 cm long and 2 cm wide for later use;
2. Take a clean pot (preferably a casserole), add a proper amount of water, then put the cut mutton into the pot, add angelica and ginger, boil over high fire, skim the floating foam, add seasoning, and simmer for about an hour and a half until the mutton is cooked and rotten, and the angelica mutton soup is served.
The function of soup:
1. Angelica sinensis is a commonly used blood-enriching drug in traditional Chinese medicine, which is mild in nature and has the effects of promoting blood circulation, nourishing blood and enriching blood; Ginger can warm the middle-warmer, dispel cold, sweat and relieve exterior syndrome; Mutton is warm, which can warm the middle and tonify the deficiency. Together, the three have the functions of warming middle warmer, nourishing blood, dispelling cold and relieving pain.
2 .......
The practice of mutton soup, how to make mutton soup delicious, and the daily practice of mutton soup
Mutton stew soup is delicious. The specific steps are as follows:
1. The mutton is soaked in cold water for two hours, and the water is changed every hour.
2. Wash the mutton with clear water and cut it into small pieces.
3. Pour enough water into the pot and put the cut mutton into the pot.
4. After the medium fire is boiled, skim off the floating foam and pour in the cooking wine.
5. Then add pepper, onion ginger, dried tangerine peel and hawthorn.
6. Cover the pot and stew for 1- 1.5 hours.
7. Remove the orange peel and hawthorn and sprinkle some salt.
8. Turn to medium heat and continue to stew 15-20 minutes later, turn off the heat and eat.
Method for removing mutton:
Soaking method: soak in cold water for about 2 hours, and change water every hour to make the ammonia substances in mutton sarcoplasmic protein fully leach out.
Orange peel removal method: put a few pieces of dried orange peel in the pot, cook for a while before taking it out, and then put a few pieces of dried orange peel to continue cooking, so as to remove the fishy smell.
Pepper removal method: put some pepper in the process of mutton stew, and then add onion and Jiang Mo to make mutton tasteless and tender.
Hawthorn removal method: when stewing mutton, you can add a few hawthorns. The effect of hawthorn removal is excellent, and the mutton will be cooked quickly.
Walnut removal method: select a few good walnuts, break them, put them in a pot and cook them with mutton, or remove the flavor.
The method of removing the fishy smell of radish: poke a few holes in the white radish and put it in cold water to cook with mutton to remove the fishy smell.
How to stew mutton is delicious?
Stew with water, cut the mutton into small pieces, and the ribs are the same. Blanch the water with water, then change the pot to clean water, half a pot of water, then add mutton to boil, and the audience will be on fire. Add a bowl of water and then add water (don't ask me how much! ! ! ), add a proper amount of water, then boil and simmer for 2 hours. This soup is thick and fragrant. You can also add some white radish (cut into small pieces) or shallots (cut into sections) before cooking. . Don't forget to put salt in front and outside. Other condiments can be put or not, that is, yam, fragrant leaves, Cao Qin and other condiments that do not grab the taste. .
How to stew mutton is delicious?
The easiest way to stew mutton in Mongolia is to put mutton in a pot, add cold water, and then add onion and ginger. Just simmer with low heat, and add salt in the middle of the stew. In the process, you will smell the smell of mutton ~ ~ ~:) The first method: stew a large piece of mutton (the size of two fists) with cold water (water is 3 to 5 times that of meat) and ginger for one hour. Seasoning: Chop hot green pepper and wild pepper, add coriander, chopped green onion, monosodium glutamate and salt, add a little mutton soup and mix well. The second type: cut the mutton into table tennis balls, add water (2-3 times as much as the meat), ginger, a piece of orange peel (dried best, fresh is also acceptable), onion (one onion), pepper and cooking wine, boil them together in a pot 1 hour, and then add salt (put salt after the meat is cooked) to eat. Radish stewed mutton raw material mutton 500g, radish 1000g, dried tangerine peel 10g. Cooking wine 15g, onion 20g, ginger 6g, salt 3g, monosodium glutamate1g. In the production process, the radish is washed, peeled and cut into pieces. Wash mutton and cut it into strips or pieces. Wash tangerine peel, wash ginger and mash. Wash the onion and cut it into pieces. Boil mutton and dried tangerine peel in a pot with strong fire, remove foam, cook with slow fire for half an hour, then add radish, ginger, onion, cooking wine and salt, stew until radish is cooked, add monosodium glutamate and put it in a bowl. The mutton stewed in this way is light and fragrant, and has the effect of warming the middle warmer and benefiting qi.
How to cook stewed mutton is delicious?
Mutton stew (method 1)
material
Ingredients: 500g mutton, 300g carrot and a little ginger. Accessories: coriander, salt, pepper and vinegar can be eaten in moderation. It tastes better with a little vinegar.
working methods
1) Wash the mutton and cut it into 2 cm square pieces; 2) Wash carrots and cut them into 3 cm square pieces; 3) Wash coriander and cut into pieces. Put mutton, ginger and salt into a pot, add appropriate amount of water, bring to a boil, simmer with slow fire for 1 hour, and then add radish pieces to cook. Add coriander and pepper.
skill
Features: it is suitable for indigestion, tastes delicious and can stimulate appetite. This is a must-eat food in autumn.
Mutton stew (method 2)
The mutton is tender and the soup is delicious.
material
Ingredients: mutton (fat and thin) 500g, seasoning: ginger 5g, star anise 2g, pepper 2g, fennel seed 2g, green onion 10g, sugar 3g, coriander 10g.
working methods
1. Cut the meat into pieces 1.5 cm square, rinse with boiling water, clear the soup, put the meat, and add sugar and green onions; 2. Put ginger, aniseed, pepper, fennel, etc. Put it in a bag and seal it, put it in the soup, simmer for half an hour, turn it over, and add coriander and shredded onion when cooked.
Stewed mutton with white radish
material
250g of mutton, radish 150g, wolfberry 1 teaspoon (5g), aniseed 1 slice, 2 onions, 2 slices of ginger, 2 teaspoons of cooking wine (10ml), salt 1 teaspoon (5g), etc.
working methods
1. Wash the mutton and cut it into 5cm pieces; Wash the white radish and cut it into 5cm hob blocks for later use. Blanch the mutton in boiling water for a while, remove the blood foam, remove it and rinse it with running water. 2. Heat the oil in the casserole with medium heat, add the onion, fresh ginger slices and aniseed to stir fry until fragrant, add the scalded mutton pieces, stir fry the cooking wine evenly, pour in a proper amount of water to boil, turn to low heat and cover and cook until the mutton is seven-cooked. 3. Add white radish, medlar, salt and pepper and mix well. Continue to cook until the mutton and white radish are soft and rotten.
Stewed mutton with carrot
material
Carrot 1 root, mutton 900g, water 3500ml, cooking wine, chopped green onion, ginger slices, salt, sesame oil 1 teaspoon, white pepper and a packet of pepper.
working methods
1. Wash and drain carrots and mutton, and cut carrots and mutton into pieces for later use. 2. Blanch the mutton in boiling water, and then drain it. 3. Remove the oil pan, add a proper amount of salad oil, and stir-fry the mutton over high fire until the color turns white. 4. Drain the water and other seasonings (except sesame oil, white pepper and salt), put them in a pot and bring them to a boil (I'll stew them in a casserole instead. Cook on low heat 1 hour or so. 5. Add carrots and continue to stew for half an hour. Season with salt, white pepper and sesame oil. 6. If you like to eat coriander and onion, add coriander and chopped green onion when eating. You can keep it if you don't like it.
Braised mutton with medlar
material
Main ingredients: mutton (hind legs) 1000g, auxiliary materials: medlar 20g, seasoning: ginger 8g, onion 5g, yellow wine 10g, salt 3g and monosodium glutamate 2g.
working methods
1. Wash the mutton and put it in a boiling water pot to cook it thoroughly; 2. Take out the mutton, wash the blood foam with cold water and cut into pieces; 3. Slice ginger and cut onion; 4. Heat the wok, stir-fry mutton and ginger slices, and cook the wok with cooking wine; 5. After frying thoroughly, pour the mutton and ginger slices into the casserole, add Lycium barbarum, clear soup, appropriate amount of salt and onion, boil over high fire, and skim off the floating foam; 6. Add the pot cover, stew with slow fire, and cook the mutton; 7. Select onions and ginger, and add monosodium glutamate as appropriate.
Stewed mutton with winter melon
material
250g of wax gourd, 200g of mutton and 25g of coriander. 1 tsp sesame oil, 1/2 tsp refined salt, 1/3 tsp pepper and monosodium glutamate, and a little onion and ginger.
working methods
1. Cut mutton into small pieces, blanch in boiling water, take out and wash: peel and wash wax gourd, cut into "elephant-eye pieces", blanch in boiling water, take out and drain; Wash coriander and cut into powder for later use. 2. Put the soup pot on the fire to boil, add mutton, onion, ginger and salt, stew until it is 80% cooked, then add wax gourd, stew until it is cooked, pick out onion and ginger slices, add monosodium glutamate, sprinkle with pepper and coriander powder, pour sesame oil, and put it in a bowl.
skill
* * When stewing, boil it with high fire first, and then simmer it with low fire to make the raw materials cooked and rotten, and the soup is mellow and delicious.
Stewed mutton with chestnuts
material
Ingredients: tenderloin 100g, chestnuts (fresh) 30g, medlar 15g, salt 3g, monosodium glutamate 2g, cooking wine 5g and ginger 5g.
working methods
1 .......
How to make mutton soup delicious?
Raw materials and seasonings: mutton brisket, aniseed, fennel, pepper, cumin, white pepper, thirteen spices, curry powder, onion, ginger, garlic, coriander, pepper, salt and soup. Practice: 1, the mutton is cut into small pieces and blanched to remove blood foam. 2. Take a pot to boil the water at the bottom of the soup and adjust the water quantity yourself. In order to simmer mutton quickly, it is recommended to use a pressure cooker. After the water boils, add the mutton that has just been blanched. Here we should pay attention to two points: the first one is to cook mutton in cold water; When cooking mutton soup, you should cook the mutton well. 3. Add ginger slices, pepper, aniseed and a little fennel into the cooked mutton soup. In this program, we should pay attention to less amplification components. Generally speaking, it is enough to put one aniseed in a catty of mutton. Too much aniseed will affect the umami flavor of mutton soup. 4. Add a small amount of white pepper to increase the umami flavor. 5, add cumin, cumin and mutton are absolutely perfect, and the mutton soup with cumin is extremely delicious. 6. Add thirteen spices to increase the taste of mutton soup. If there is no thirteen incense at home, you can keep it. 7. Add a small amount of sugar, the soup can play a refreshing role, but don't put too much, so the soup will become stale. 8. Add a little curry powder. 9. Cover the high-pressure pot cover, put on the pressure valve, continue to simmer for a while after charging, and then turn off the fire. 10, open the lid, add the chopped garlic cloves, cover the lid and stew for five minutes. 1 1. Finally, add salt, chopped green onion and coriander, so that the mutton soup is ready. In fact, the method of mutton soup is very simple. As long as enough materials are prepared, the mutton soup will taste very delicious, absolutely no less than the soup made in the mutton restaurant. In addition, if you like making mutton soup, just put some vegetables and carrots.
How to stew mutton delicious?
The main ingredient is mutton 400g.
Seasoning salt 3 g soy sauce 6 g onion 5 g ginger 5 g garlic 5 g star anise 1 pepper 15 cinnamon 1 small cooking wine 6 g pickled pepper 50 g pepper 2 g.
The practice of spicy mutton stew
1. Cut the mutton, blanch it and remove the blood. Take out the blanched mutton for later use, and put pepper, cinnamon and star anise in hot oil to saute.
2. Add ginger, garlic, onion and pickled pepper and stir-fry until spicy. Stir-fry mutton together and add pepper.
3. Add cooking wine, add braised soy sauce, press in a pressure cooker for 30 minutes, and add salt before taking it out.
Cooking skills 1, the key to this dish is pepper. I chose red pepper, which is spicy but won't get angry, and a little sour just to suppress the taste of mutton.
2. Don't hurry to deflate after pressing in the pressure cooker for 30 minutes, and the meat will be worse after stewing for 20 minutes.
3, this soup can be inserted into the hot pot.
I hope my answer is helpful to you.
What seasoning do you put in the stewed mutton?
Dude, your first one is unscientific, because meat will lose its nutrition when soaked in water, which is a big taboo in cook the meat. I am from Xinjiang, so I am good at cooking beef and mutton, which will make your dishes nutritious and delicious. The method is as follows: 1) Put the washed meat in Tianjin into cold water (water is about three times that of meat) and cook until it starts to boil rapidly. Change to medium heat, occasionally stir with a spoon, and try to make the blood foam float to the surface. After the water is boiled, turn to low heat and skim off the floating foam; 2) Keep the fire low, and only put pepper and ginger in the pot, which will remove the fishy smell. Never put cooking wine, because it is not braised; 3) It can be cooked in about an hour and a half, but the meat is not very bad. Cook for a while, at your own time. It's best to easily bite the meat until it's cooked, and add salt when it's half cooked; 4) put a little coriander foam at the bottom of the bowl when you are out of the pot, then rinse the coriander foam with a little soup before serving the meat. Put some carrot slices half an hour before cooking, which is nutritious and delicious, but don't put too much, or the soup will be sweet. Note: (1) It is recommended to use mutton and braised beef for cooking. (2) The meat has not been stewed. If there is too little water, you can add water, but you must heat the water.