Mutton has many uses, and there are many kinds of mutton soup that can be made. Let's start with the basics of radish mutton soup. When making radish mutton soup, Zhou Jun likes to use mutton brisket, that is, the meat under the belly of sheep, which is very suitable for stewing. Besides meat and white radish, we also need to prepare onions, ginger, coriander, salt, monosodium glutamate, cooking wine and pepper.
Cut the lamb belly into thick shreds or small pieces, and slice the white radish for later use. Stir-fry shredded ginger in oil in a hot pot. After the fragrance overflows, you can pour boiling water, and then add the seasonings mentioned above, such as monosodium glutamate and cooking wine. Novices suggest taking a small spoon to taste at any time.
For a week, when making mutton soup, put salt at the end to keep the flavor of mutton soup. In addition, you should remind me that no matter which part of the sheep, it should be soaked in advance to remove blood, so that the stewed products are fresh and not fishy.
After the seasoning is put away, wait for the water to boil for a while, and then you can put the lamb brisket. When cooked, put the radish and cook it on low heat until it is cut off. Sprinkle onion leaves and coriander before taking out.
Mutton has many benefits for women, especially for invigorating qi and blood, so a pot of mutton and jujube soup is also excellent. In addition, mutton brisket is the staple food, and the ingredients are red dates, medlar, onions, ginger and leeks. The steps of cooking mutton soup with red dates are similar to the previous ones, except that Zhou Jun will not fry shredded ginger with oil at first, but blanch mutton and shredded ginger with water and then drain it, so it is more suitable to use less oil to match red dates and medlar.
After blanching, put the ingredients first, then stew the mutton. Because red dates are more resistant to stewing than radishes, you can put red dates after the mutton is cooked for a while, then put medlar, and finally put onions and other ingredients.
By the way, many fat friends are afraid of mutton smell, so it is especially important to blanch in advance. In addition, fragrant leaves and fennel are all sharp tools to remove the fishy smell. Adding these seasonings when stewing is absolutely amazing.
Mutton soup production steps:
1. Wash the fresh lamb rack and large pieces of mutton with clear water. When cleaning, the mutton is squeezed out of blood, blanched for about 2-3 minutes, and the floating foam in the process is removed, and then the mutton rack is taken out and washed with warm water;
2. Add a proper amount of clear water into the soup pot, then add the cooked mutton rack and mutton, and add 2 onions, 4-6 slices of ginger and a material bag (3 slices, 3-5 slices of pepper, 1 slice of angelica dahurica, 2 slices of fragrant leaves, 1 slice of cinnamon, 4 slices of aniseed, 5 slices of dried tangerine peel and 5 slices of dried tangerine peel). (You can add white radish and a little celery leaves to remove the smell. ) After the fire boils, turn to medium heat and cook for 2 hours, then remove the mutton and other ingredients. Only the sheep rack is left in the soup pot. If you cook for about 3 hours, the mutton soup will be whiter.
3. When drinking, add three chopped ingredients (onion, ginger and coriander) to the bowl, slice the mutton, and add a little salt, pepper, sesame oil and monosodium glutamate after rushing into the rolled mutton soup.
Note: When making mutton offal soup, you need to add a little cooking wine, spices and licorice to the bag. When handling sheep offal, it must be cleaned, and it can be washed repeatedly with salt and vinegar. The ironing time should be short and the action should be fast.
One of the four major mutton soups in China is Jianyang mutton soup in Sichuan. In fact, in Sichuan, besides Jianyang mutton soup, mutton soup in Longchang, Weiyuan and Huangjia in Sichuan is also very famous. Take Longchang County, Neijiang City as an example. Mutton soup is sold here all the year round. Besides mutton soup, all kinds of mutton dishes are available. Even in dog days, the famous shops are still thriving.
I used to sell mutton soup in specialty stores and supermarkets for several years. Here are two ways to make mutton soup.
First, the method of making mutton soup with fresh mutton.
Fresh mutton sold in the market is roughly divided into three parts: front legs, rear legs and lamb chops. No matter which part you choose to make mutton soup, try to choose fresh mutton with moderate size and light smell.
When you buy fresh mutton, you can ask the mutton seller to help you chop it into pieces of mutton of the right size, so you don't have to chop it yourself when you go home.
Before stewing mutton, soak the mutton pieces in clear water until the surface turns white, which can remove most of the mutton smell.
It is best to stew mutton with cold water, and put 6 7 kg of water into one kg of mutton (it takes about 2 hours for mutton to soften). It doesn't need any spices, just a proper amount of old ginger slices, green onions and pepper granules (about 25 g of ginger onions and 2 g of pepper per catty, it's best to clean them and wrap them in gauze).
After the mutton soup is cooked, boil it with high fire, keep it slightly boiling, remove the floating powder, and continue to stew it with low fire until the mutton rake is soft. When the mutton is raked soft, a proper amount of white radish can be added for stewing (to enhance the umami taste and remove the fishy smell). Mutton stew soup does not need salt, chicken essence, monosodium glutamate and so on. And the original soup is the best (you can also add a little salt and white pepper to taste).
Dip in the sauce is essential to eat this kind of mutton soup. Dried Chili sauce, bean paste, fresh Chili sauce, red oil sauce, etc. Need to choose according to personal preference.
Second, the frying method of mutton offal soup
In addition to fresh mutton, you can also make or buy cooked mutton offal to fry mutton soup.
Optional mutton offal (subject to what is seen in the market) includes mutton head, intestines, tripe, heart, lung, liver, nourishing blood and lamb chops. According to personal preference, when buying mutton offal, you need to buy some sheep oil (preferably refined by the seller of mutton offal) to prepare fried mutton soup.
Stir-fried mutton soup can buy your own mutton bone soup, or you can let the vendor who sells mutton offal give it to you. General mutton offal will make soup for you, but the quality of each soup is uneven. Cook it yourself if you don't trust it.
Take 500 grams of mutton offal as an example, wash the pot, add 75 grams of refined mutton oil and burn it to 50% heat. Add ginger slices, diced green onion and diced pepper (/kloc-0.5g of ginger onion and 2g of pepper), stir-fry mutton offal in a pot, add/kloc-0.000g and/kloc-0.50g of mutton soup, and change the soup after boiling over high fire.
When eating, you can eat the mutton offal on the table first, and then cook the side dishes with fire (the side dishes are the same as ordinary soup pots), and the dipping materials used are the same as the fresh mutton soup mentioned above.
Add seasoning
My home is stewed with ginger, onions and carrots. It always tastes good and never smells bad.
Chop the fresh mutton with bones, wash it and put it directly into the pot. After boiling, skim off the floating foam, add salt and cook until the mutton is crisp and rotten, and finally add salt to taste! Only sheep meat and salt are put in the whole process!
I talked to the chef who sells mutton soup before. Good mutton soup is freshly cooked, just skim off the foam, salt and seasoning are the key points, and the mutton soup is made into milky white.
Basically, the first wave of mutton soup is the best, because the second wave of soup head is not so fresh. Authentic mutton soup has no lungs, mutton and sheep in the water. Some people say that putting some lungs is better. Of course, lung release is cheaper.
Make your own mutton soup, that is, the bones of the sheep scorpion, add some mutton, or buy two lamb chops directly. The soup is particularly strong. Add some coriander and white pepper. Some people like pepper. Mutton soup is a warm tonic for human body and is suitable for most people to drink. Especially suitable for weak people, mutton is soft, unlike people with bad teeth or beef, so it won't bite.
Add some fresh Chinese cabbage, clear away heat and toxic materials, and break some steamed bread. This is mutton bread in soup. It tastes good, too.