Lamb soup is of course made with lamb.

Ingredients

Lamb? , Codonopsis, red dates? and goji berries? The first thing you need to do is to make sure that you have the right ingredients for the job. The first thing you need to do is to make sure that you have the right ingredients and that you have the right amount of wine and pepper to make it work. The most important thing to remember is that it's a good idea to have a lot of salt in your diet. , sugar, monosodium glutamate.

This article introduces multiple mutton soup practice, the amount in accordance with not pass the taste, there are specific ingredients dosage.

Steps/methods

Lamb winter melon soup

Soup ingredients:

150 grams of lamb, 150 grams of net winter melon, salt, monosodium glutamate, pepper, pepper water, wine, pepper, shredded green onions, shredded ginger, cilantro, lard, inner soup.

Practice:

1, wash the mutton cut into small thin slices, winter melon peeled and seeded cut into thin slices of rectangular, scalded with boiling water, cilantro cut into eight-minute-long section;

2, the pot into the broth, winter melon, add refined salt, pepper water, Shaoxing wine, monosodium glutamate, pepper, to a high fire simmer;

3, when the soup is open to put the mutton, shredded green onions, shredded ginger, parsley into the pot, then boil, add a little lard, immediately out of the spoon in the bowl, lamb winter melon soup is complete.

Soup characteristics:

Soup flavor is light, lamb tender, winter melon fresh rotten.

The effect of soup:

Increase gastrointestinal peristalsis, eliminate swelling on credit, mutton can tonify the kidney, coupled with the winter melon's lowering of blood pressure, cholesterol, more conducive to strengthening the body.

How to make nourishing lamb soup

Ingredients of the soup:

500 grams of lamb, 10 grams of codonopsis, 10 grams of jujubes, 10 grams of wolfberries, 1 piece of ginger, 1/2 tbsp of cooking wine, a little pepper, 2 tsp of refined salt, 1/2 tsp of sugar, 1 tsp of monosodium glutamate (MSG).

Practice:

1, wash and chop the lamb into pieces, cut the ginseng into pieces and wash, red dates, wolfberries soaked through, ginger washed and sliced;

2, add water in the pot, when the water boils into the mutton pieces, cook the blood in medium heat, pick up the rinse and set aside;

3, in the soup bowl, add the mutton pieces, ginger, ginseng, red dates, goji berries, refined salt, monosodium glutamate, sugar, Pepper, cooking wine, infused with water, into the steamer to steam two hours out, nourishing mutton soup is ready (also available casserole stew).

Single County lamb soup practice

Raw materials 500 grams of lamb. 5 grams of pepper, 5 grams of cinnamon, 5 grams of peel, 50 grams of coriander, 5 grams of fruits, 10 grams of ginger, 5 grams of Angelica dahurica, 10 grams of green onion 15 grams of refined salt, 25 grams of red oil, 15 grams of pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce, 25 grams of sesame oil.

Method Wash and cut the mutton into long 10 cm, 3.3 cm wide, 3.3 cm thick block, mutton bone smashed laying on the bottom of the pot, above the mutton, add water to more than meat, high-flame boiling, skimming blood, decanting the soup is not used. Add water, boil with high heat, skim off the foam. Add the right amount of water, boiling and then skimmed off the foam, and then put the mutton oil into a little boil for a long time, and then skimmed off the foam once. Peppercorns, cinnamon, Chenpi, grass nuts, good ginger, white mango, etc. with gauze wrapped up into a spice packet, together with ginger, scallion, fine salt into the pot, continue to cook with high fire until the lamb is eight ripe, add red oil. Pepper water, cook for about two hours or so into. At this time, the soup pot should be connected to the end of the boiling, fish out the cooked mutton, top wire cut into thin slices, into the bowl, sprinkled with parsley into the broth. Can be chili oil, scallion segments loaded with flavor plate, lotus leaf cake loaded with a large plate, together with the lamb soup on the table. When eating, put a little chili oil, lotus leaf cake sandwiched with scallion, can be eaten with mutton soup.

Features The ingredients are well thought out, the production is fine, the seasoning is rich, the soup is milky, not fishy, not stinky, mellow and not greasy, the taste is delicious, and there is a tonic for the weak and strong yang, warm and warm the lower part of the middle.

The practice of Xinjiang mutton soup

The Xinjiang mutton soup method is simple, using less ingredients, tender mutton, soup clear, big complement.

Practice:

1, bone sheep rib meat chopped into 3 cm wide section. (Xinjiang Pingyi comrades do not wash when the mutton, washed after not good)

2, cilantro cut segment spare.

Three, a large pot of cool water on the fire. Immediately put the chopped meat into the pot of cool water. Boil on high heat.

4, with a spoon to fish clean soup surface dirty foam skimmed. Fish more frequently.

5, fishing clean foam, change the fire stew.

6, about 1 hour later (can be longer), lamb cooked.

7: Sprinkle enough salt and pepper at once, and transfer to a large pot after 1 minute. Put cilantro segments on the surface of the soup in the pot and serve.

Points: salt must be the last to put, mainly to let the soup have flavor. At first you can not use hot water, you must use cool water to boil the meat.

Eating method: each person to organize two plates, respectively, contain salt and cumin, with hand-held mutton torn open dipped in salt to eat. You can improve the seasoning recipe in the saucer according to personal preference. Use the bowl to drink the soup.

Jianyang lamb soup practice

1, simmering soup: the first step is very important. (Carp take gauze wrapped, pig's stick bone, sheep's stick bone, mutton cooked together)

Second, mutton good after fishing up slices, soup continue to simmer on a small fire, simmering suffering from white, Oo suffering from the longer the better.

Three, lard in the pot, put ginger balls fried to golden brown. To the mutton, began to burst, burst incense, put a little salt, pepper, fennel powder (this is very important, but do not put too much, a little bit is good).

4, burst well after you can pour soup into the boil, boil, soup should also be very white. Put the right amount of salt and monosodium glutamate, and then put a little bit of fennel and pepper, a little bit of good (take between the fingers to clip a little bit of sprinkled on top of the line)

5, start the pot, put the green onions.

6, playing a dry sea pepper noodle dish, or green sea pepper dish! Jinyang's way of eating is to put onions, generally do not put cilantro in the soup, we must remember, put the cilantro, mutton soup a pot are not authentic, will cover up a little bit of mutton soup flavor. Carp, according to the soup is a big pot or small pot, buy one or two can be.