Question 2: How to cook raw mutton stewed mutton is the most common and the best way to eat it. Its greatest advantage is that it can eat both meat and soup. The soup cooked with meat is very nutritious and is a good product for nourishing the body. Moreover, after the mutton is stewed, it is more ripe, tender and easy to digest. If appropriate traditional Chinese medicine or food with complementary nutrition is added to the stew, the nourishing effect will be even greater. Such as Danggui mutton soup, Lycium barbarum mutton soup, Astragalus mutton soup, mutton radish soup, mutton bean curd soup and trotter mutton soup all belong to this category. Many people like to eat instant-boiled mutton in winter, which is also a kind of stewed mutton. But don't be too impatient when eating. Make sure the meat is stewed and cooked. Otherwise, butyric acid and clostridium in raw mutton will not be easily digested and absorbed by the gastrointestinal tract, and eating it will lead to limb weakness.
Mutton gourmet
Stewed mutton with red dates and medlar
Raw materials: red dates, medlar and mutton.
Practice: stew the soup with red dates, cut the mutton into small pieces, wash the blood in the meat first, and then cook it after removing the fishy smell. The soup doesn't need to be stewed for a long time, but it takes about 1 hour, so that the mutton won't taste too light and the meat quality won't become rough. Jujube has the function of protecting liver and strengthening physical strength.
Braised Lamb in Brown Sauce
Ingredients: 750g mutton, four carrots, one tin of canned tomatoes, two celery, half an onion, salt and sugar.
Practice: Mutton, carrot and onion are cut into walnut-sized pieces. Heat the oil pan, saute the onion, pour in the mutton and stir-fry it, then stir-fry the tomatoes. Add a small amount of water, subject to the absence of main components. Add carrots, celery, salt and sugar, bring to a boil with high fire, and simmer with low fire until the juice is thick. Serve.
Mutton with tofu will not get angry.
Sheep * * * has a warming effect and is best to eat in winter. But among so many ways to eat mutton, which is the best, stew, roast, rinse and stir-fry? What is the most scientific and nutritious mutton with? This edition introduces you to the knowledge of eating mutton from these aspects.
Mutton is warm, and it is easy to get angry if you eat it often. Chinese medicine pays attention to the dietotherapy method of "heat is cold". Therefore, when eating mutton, it must be accompanied by cool and sweet vegetables, which can play a role in cooling, detoxifying and removing fire. Cold vegetables generally include white gourd, towel gourd, rape, spinach, Chinese cabbage, Flammulina velutipes, mushrooms, lotus roots, water bamboo, Chinese cabbage and so on; Sweet potato, potato, mushroom, etc. It is a sweet vegetable. Mutton with tofu is the best, which can not only supplement a variety of trace elements, but also play a role in clearing away heat and purging fire, removing annoyance and quenching thirst. Mutton and radish can make a dish, which can give full play to the coolness of radish, eliminate stagnation, resolve phlegm and clear heat.
When making mutton, the matching function of seasonings can not be ignored. It is best to put some peeled ginger, because the skin of ginger is cool, which has the functions of dispersing fire, clearing heat, relieving pain, expelling wind and removing dampness. Eating it with mutton can also remove the smell of mutton. When cooking mutton, use less spices such as pepper, ginger, clove and fennel. You can put some lotus plumule, which has the function of clearing the heart fire.
Many people don't like the smell of mutton. In fact, this is a volatile fatty acid contained in sheep tail fat, subcutaneous fat, sheep sebaceous gland secretion and muscle space fat. If you want to cover up this smell, you might as well put some cumin. Also known as "fennel", it originated from the ancient interest country, which is now Iran. Its aroma is rich, suitable for mutton cooking, and it can regulate qi, stimulate appetite, dispel wind and relieve pain.
Question 3: How to cook raw mutton, how to use it and how to cook it? Boiled, of course. Boil for a few minutes, pour out the water, change it to hot water, and then cook it with clear water. After cooking, season.
Question 4: How to make mutton soup at home? Don't fry the pan. You'd better buy a leg of lamb, the one with bones. First, boil the mutton in boiling water for a while, remove the blood foam, then pour out the water, and then wash the dirty solidified blood foam again. Then put it in a pot, add enough water at one time, add some minced onion and ginger, wrap a little pepper in a small piece of gauze and throw it in to remove the fishy smell, if you like. Just stew the mutton until it's rotten. If you like radishes, put some radishes and add fresh ones to the mutton. Add fans if you like them. Just try it.
Question 5: How to make white soup with mutton soup Raw materials: Shanxian boneless Qingshan mutton 15 kg, fresh sheep bone 12.5 kg, and fruit charcoal covered sesame seed cake 500 g (per serving).
Seasoning: 2 kg of raw sheep oil, 0/25 g of angelica dahurica/kloc-,50 g of tsaoko, 0/50 g of cinnamon bark/kloc-,50 g of galangal, 25 g of scallion, 0/00 g of ginger/kloc-,50 g of salt, 30 g of diced cinnamon, 60 g of coriander powder and 60 g of garlic powder.
Output: 1. Cut the fresh sheep bones into pieces weighing about 500g, mash the leg bones with the back of a knife, soak them in clear water for 2 hours, boil them in a warm water pot at 60℃, remove the floating foam repeatedly, take them out and rinse them with clear water. 2. Put 25 kilograms of clear water into the pot, heat it to 90℃, then spread the bottom of the sheep bone, put the mutton, boil it with high fire, skim off the bleeding foam, add clear water 1000 g, boil it with high fire, skim off the bleeding foam, then smear sheep oil on the mutton, boil it with high fire, skim off the floating foam, add Radix Angelicae Dahuricae and grass, and cook for 50 minutes. 3. Take the cooked mutton out to dry. Cut into slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put them in a bowl, and sprinkle with cinnamon noodles, coriander powder, green garlic powder and monosodium glutamate respectively for later use. Add perfume water before the cooked soup is taken out of the pot and stir well. Then put it into 60 bowls and drizzle with sesame oil. Cover the oven with fruit charcoal and serve it (pay attention to filter out the broken oil in the soup with a bamboo colander).
Features: white as milk, blended with water and fat, fresh but not smelly, fragrant but not greasy.
Remarks: 1, clove noodles and cinnamon noodles are made into dinggui noodles according to the ratio of 2: 1. 2. Method of making perfume: 25g of Zanthoxylum bungeanum, 25g of cardamom, 25g of nutmeg, 25g of Amomum villosum, 25g of fennel, 25g of Kaempferol and 25g of dried tangerine peel are washed and soaked in boiling water 1 kg for 2 hours for seasoning.
Production key: 1. In addition to cooking mutton soup in the pot, there are two key points: First, the use of spices such as angelica dahurica, cinnamon, tsaoko, dried tangerine peel and galangal should be strictly proportional. If there is more, the taste of the medicine will be better, and if there is less, the fishy smell will not be removed; Second, it is necessary to fire to make the sheep oil melt and collide with water, and the water will melt before it becomes milky white. If the temperature can't reach, water is water, oil is oil, and water is above oil. 2. Where the mutton soup is cooked, the spoon will make a flower in the pot, and the next drop will condense into oil. When mutton soup is eaten hot, it is best to make mutton soup with "Futian", because the fat of Qingshan sheep is tender at this time, and the stewed mutton soup is particularly tasty. 3. To make mutton soup in a single county, you must choose the green goat produced in a single county and the water in a sweet well in a single county to make a pure taste.
Question 6: How to make mutton soup in winter?
Ingredients: 500g mutton, 20g angelica, 20g ginger, appropriate amount of yellow wine and salt.
Production: Cut the mutton into pieces, wash it and put it in a cold water pot. After the fire boils, skim the froth, switch to warm fire, pour in ginger, angelica and yellow wine, stew until the mutton is cooked, and season with salt. Eat meat and soup with meals.
Functions: warming middle warmer, nourishing blood, dispelling cold and relieving pain.
Description: Anyone with deficiency-cold constitution (chills, fatigue, yellow complexion, dull abdominal pain, etc.). ) You can eat it in winter. If the cold is serious, add a little pepper, which can not only flavor, but also dispel the cold.
Shanxian mutton soup
Fine production, in the use of meat, cooking, ingredients, processing, utensils and other aspects are very particular about.
Green goat meat such as "Qin Jie" and "Mengyang" on both sides of Dasha River in the southeast of Shan County was selected as the meat quality.
The cooking method is:
First, add 50 kilograms of water to the pot. When the pot is boiling, add 30 kg of fresh meat, a pair of mutton offal and a pair of skeletons, and use a big fire (firewood is better) to top the bleeding foam. Then, put the seasoning into the pot, add half a catty of onion and ginger and appropriate amount, and cook for 40 minutes. The main condiments are angelica dahurica, cinnamon, tsaoko, dried tangerine peel, almonds and so on. , according to the appropriate proportion into the pot. The taste will be better with more medicine, and it will be unclean without it. When eating, chop the mutton and mutton offal cooked in the soup pot into a bowl, and then add minced garlic and spicy oil into the mutton soup.
Tomato mutton soup
Ingredients: mutton (fat and thin) (500g), potato (250g), tomato (100g), carrot (50g), cabbage (150g) and onion (50g).
Accessories: coriander (10g)
Seasoning: tomato sauce (50g), pepper (1g), salt (8g) and peanut oil (50g).
Practice: wash the mutton, put the whole piece into the pot, add water until it is five-cooked, take it out and cut it into small squares for later use; Peel potatoes, remove seeds from tomatoes, and cut into small cubes with onions, Chinese cabbage and carrots; Add a small amount of minced onion to tomato sauce, stir-fry with oil, and add 1 tablespoon mutton soup to make tomato sauce; Take 1500g mutton soup and boil it. Put the chopped mutton and all vegetables into the soup, add salt and tomato sauce. When the soup is cooked, add pepper and remove the coriander powder.
Jianyang mutton soup
The first step is to buy mutton. Please ask the butcher to separate the bones from the meat, cut the bones into large pieces, go home and wash the bones and meat, wash a piece of ginger, pat it into pieces, put it in a casserole with appropriate amount of water, and then put the bones and meat in it. The meat is the same. Add a little pepper and bring to a boil on the stove. A lot of floating powder began to appear on the surface. Patiently beat the floating powder with a spoon until there was no floating powder. Congratulations, the hardest work has been finished. Turn down the fire, you can watch TV, but you can't take it lightly. It is estimated that when the meat is cooked, use chopsticks to test it. You can easily take it out, dry it on a plate and slice it for later use. Don't cook it too badly, it won't taste good without a little gluten.
The soup at this time is like a pot of water. After boiling for 2-3 hours, you open the lid. Wow, milky white soup is very delicate. Turn off the fire.
Put the wok on high fire, add sheep oil, lard and cooking oil, put the prepared ginger and pepper into the hot oil, immediately pour the meat slices into the wok and stir fry. When it smells spicy, quickly put the milky white mutton soup into the wok, skim off the floating powder after boiling, add salt, pepper and monosodium glutamate, put it into the wok and sprinkle with green coriander.
Prepare a small dish, add dried Chili noodles, salt and monosodium glutamate and mix well. When eating, pick up the sliced meat, wrap it in a dish and put it in your mouth. They are fresh and spicy. In Jianyang mutton soup shop, you can add sheep blood, fresh tender, brain flower, sheep belly, sheep intestines and so on. That would be even better. Alas, it is rare to eat, and then use milky white mutton soup to soak rice. It tastes really good.
Donggua mutton soup
Ingredients: wax gourd100g, lean mutton 80g, medlar 3g, ginger10g, onion10g.
Seasoning: peanut oil 10g, salt 8g, Shaoxing wine 3g, and a little pepper.
1. Peel wax gourd, remove seeds and cut into thick slices. After the mutton is sliced, add Shaoxing wine and pepper to marinate. Peel and slice ginger. Cut the onion into flowers.
2. Add oil to the pot, put ginger slices into the pot, inject appropriate amount of clear soup, add wax gourd, and cook over medium heat until the wax gourd is six ripe.
3. Add mutton slices and medlar, add salt, cook thoroughly, and sprinkle with chopped green onion.
Key points of operation: winter melon should be hard, mutton should not be too old, and cooking time should be moderate.
Recommended reason:
Mutton tonic can enrich blood and make people angry. Eating mutton in winter can replenish qi and deficiency, promote blood circulation and enhance the ability to keep out the cold. Winter melon mutton soup is a good soup during pregnancy, which can strengthen the spleen and replenish qi, promote diuresis and prevent miscarriage. ...& gt& gt
Question 7: How to make mutton soup?
(1) Selection of raw materials
1. Ingredients: Shanxian boneless goat meat 15 kg, fresh goat bone 12.5 kg, and 500 g of baked sesame seed cake with charcoal cover (each serving).
2. Seasoning: 2kg of raw sheep oil, 50g of angelica dahurica125g, 50g of tsaoko, 50g of cinnamon150g, 50g of galangal, 20g of scallion, 0g of ginger100g, 50g of salt, 30g of cinnamon noodles, 60g of minced coriander and garlic, and 60g of cinnamon.
(2), production steps
A. Cut the fresh sheep bone into pieces weighing about 500g, mash the leg bone with the back of a knife, soak it in clear water for 2 hours, boil it in a warm water pot at 60℃, remove it repeatedly, and rinse it with clear water.
B, put 25 kilograms of clean water in the pot, spread the bottom of sheep bones after heating to 90℃, put the mutton, boil it with strong fire, skim the bleeding foam, add clean water1000g to boil it with strong fire, skim the bleeding foam, then spread sheep oil on the mutton, boil it with strong fire to remove the floating foam, and add angelica dahurica for 50 minutes until the soup is thick and white, and the meat is eight-cooked.
C, take out the cooked mutton and air dry it, cut it into slices with a length of 3cm, a width of 1.5cm and a thickness of 1.5mm, put it in a bowl, and sprinkle with cinnamon noodles, coriander powder, garlic sprout powder and monosodium glutamate respectively for later use. Add perfume water before the cooked soup is taken out of the pot and stir well. Then put it into 60 bowls and drizzle with sesame oil. Cover the oven with fruit charcoal and serve it (pay attention to filter out the broken oil in the soup with a bamboo colander).
Features: white as milk, blended with water and fat, fresh but not smelly, fragrant but not greasy.
(3), matters needing attention
A, clove noodles and cinnamon noodles are made into Dinggui noodles according to the ratio of 2: 1.
B. Method of making perfume: 25g of Zanthoxylum bungeanum, 25g of cardamom, 25g of nutmeg, 25g of Amomum villosum, 25g of fennel, 25g of Kaempferol and 25g of dried tangerine peel are washed and soaked in boiling water 1 kg for 2 hours for seasoning.
(4), the key to production
1. In addition to keeping the mutton soup boiling in the pot, there are two key points: First, the use of spices such as angelica dahurica, cinnamon, tsaoko, dried tangerine peel and galangal should be strictly proportional. If there is more, the taste of the medicine will be better, and if there is less, the fishy smell will not be removed; Second, it is necessary to fire to make the sheep oil melt and collide with water, and the water will melt before it becomes milky white. If the temperature can't reach, water is water, oil is oil, and water is above oil.
2, where the mutton soup is cooked, the spoon will make a flower in the pot, and the next drop will condense into oil. The mutton soup is eaten while it is hot, and the mutton soup made of "Futian" is the best, because the fat of Qingshan sheep is tender, and the stewed mutton soup is particularly delicious.
Question 8: How to make mutton soup delicious? Braised mutton method: 1, wash mutton or lamb chops and blanch the blood with boiling water; 2. Put vegetable oil in the pot, add sugar and cook until it is brown, stir-fry the mutton to the highest color and pour it into the casserole; 3. Add ginger, onion, hot water, soy sauce, salt, cooking wine and dried Chili; Put aniseed, pepper, licorice, cinnamon, fennel, dried tangerine peel, Amomum villosum, clove, hawthorn slices, jujube and medlar into a casserole L, and put a spoonful of post sauce (no need to put it); 4, simmer for an hour or two, before eating, you can add carrots, white radishes, potatoes, gluten and so on. Braised mutton hot pot soup is rich in color, crisp and not rotten. Eating in winter can not only enjoy the fun of gathering around the stove, but also nourish and strengthen the body, generate heat and avoid the cold. Braised mutton hot pot is fat but not greasy, and the soup is red but not spicy, which is original. God, I'm starting to look like an old Chinese doctor. But for delicious food, look at the tips-how steel is tempered and how saliva is produced! Braised mutton has many things, such as temperature, auxiliary materials, ingredients and eating methods. Some old diners concluded that braised mutton is "chewy, crunchy and rotten when chewed, and tastes good in one bite". I feel relaxed and happy after drinking a spoonful of fresh soup. Braised mutton, with tender meat, delicious taste, mellow soup and low price, was deeply loved by diners from all walks of life and soon became popular in Mu Ye. Braised mutton soon spread all over the Central Plains and entered Kyoto, becoming a famous new product of Henan cuisine. In the heyday of 1995, Xinxiang, Zhengzhou and other places even appeared a strange landscape of "no sheep in the morning market today". Braised mutton is also very popular in Beijing, but now it is a bit deserted in the countryside with the contention of a hundred schools of thought in the catering industry. But there are by no means few people who love it. Winter is coming, and I believe the opportunity to be a braise in soy sauce business is coming again! The practice of braised mutton should also be "three stresses": meat, seasoning and soup. 1. The so-called "talking about meat" means being very particular when choosing mutton. The mutton chosen is the most nutritious part of the whole lamb, such as hind legs, upper brain and fork. At the same time, in order to ensure the tenderness of sheep, the weight of sheep should be controlled at13-15 kg; In addition, the source of sheep should choose Yudong sheep with soft meat; 2. "Seasoning" means that there are more than 30 kinds of condiments used in processing, and their main components are Chinese herbal medicines and spices, which can effectively remove fishy smell and enhance flavor; 3. "Talking about soup" is to use the main bone of the big sheep and tap the main bone with oil temperature and fire. The soup is delicious. Cumin mutton is characterized by soft texture, spicy and salty flavor, and strong cumin flavor. Raw materials? 300g of mutton, 50g of cumin 1 5g, 50g of bamboo shoots, 50g of oil1500g (about 75g), 20g of cooking wine, 0g of salt15g of sugar15g, 30g of eggs, 7g of monosodium glutamate and 30g of hot sauce. Production process? 1. Slice mutton into a bowl, add eggs, starch and noodles, and paste evenly. 2, spoon oil, wait until the oil is five mature, cut the meat slices, and pour out the bamboo shoots together. Leave the oil in the original spoon, add hot sauce, salt, sugar, monosodium glutamate, cooking wine, cumin and soup, pour in sliced meat and bamboo shoots, stir the spoon and pour in sesame oil, and serve. ? The characteristics of braised mutton mutton is rich in nutrition. As long as it is cooked properly, it can remove its fishy smell and retain its flavor. Vegetable soup has delicious fresh meat, ruddy color and rich aroma. 500 grams of lamb ribs. Ingredients: 20g carrot and 50g green garlic. Seasoning; 30g of soybean oil, 30g of white wine, 40g of Shaoxing wine, 5g of Chili sauce, 2g of soy sauce10g, 2g of white sugar, 20g of onion and ginger slices and 4 star anise. Production process? Cut and match: wash the mutton ribs and cut them into small pieces 4 cm square. Put it into a pot, add a proper amount of water, add a little onion and ginger slices and white wine, boil, blanch for about 1 min, take it out and wash it with water. Wash carrots and slice them. Stir-fry: Heat a wok, add soybean oil to heat it, add onion and stir-fry ginger slices to make them fragrant, then add mutton and stir-fry, and then add Shaoxing wine and sugar to stir-fry 1 minute. Lamb chops are characterized by tender outside and tender inside, crispy outside and fragrant inside. Raw materials? Lamb chop 12, vermicelli 100g, scorpion 12, egg 1, a little flour and sesame, paper flower 12, monosodium glutamate and salt and pepper. Production process? 1. Chop the 6 cm long lamb chops, season them in a pot and cook them. Take it out and pat it evenly with flour. Spread the egg mixture evenly on each lamb chop, sprinkle with sesame seeds and stick it firmly for later use. 2. Put it in the pot ... >>
Question 9: How to cook 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. Will (male name) ... >>
Question 10: How to make mutton soup at home?
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 at 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.......& gt& gt