How to make lamb soup and how to make mutton soup

Mutton soup Ingredients: 750 grams of lamb belly. Ingredients:

Coriander. Seasoning: salt, chicken essence, cooking wine, green onion, ginger, pepper, cooking oil.

Preparation: 1Wash the lamb brisket and cut it into thick strips; 2.

Sit in the pot and pour in the bottom oil, after the oil is hot, put in the ginger slices and stir-fry the fragrance to bring out the fragrance, pour in boiling water, add salt, chicken essence, cooking wine, pepper to taste, after the water boils, first put in the mutton to cook, sprinkle with shredded green onions and coriander leaves to eat. The practice of Shanxian mutton soup Ingredients】 500 grams of mutton. 5 grams of Sichuan pepper, 5 grams of cinnamon, 5 grams of tangerine peel, 50 grams of coriander, 5 grams of grass fruit, 10 grams of good ginger, 5 grams of angelica, 10 grams of green onion, 15 grams of refined salt, 25 grams of red oil, 15 grams of Sichuan pepper water, 5 grams of clove noodles, 5 grams of cinnamon noodles, 5 grams of soy sauce, 25 grams of sesame oil.

Method] Wash the mutton and cut it into pieces of 10 cm long, wide cm and thick cm, smash the mutton bones and spread them at the bottom of the pot, put the mutton on top, add water to the meat, boil over the fire, skim off the blood foam, and decant the soup without use. Add water and bring to a boil over a strong fire to skim off the foam. Add an appropriate amount of water, boil and then skim off the foam, then put the mutton fat in and cook for a while, and then skim off the foam again.

Wrap Sichuan pepper, cinnamon, tangerine peel, grass fruit, ginger, white mango, etc. into a spice bag with gauze, put it into the pot with ginger slices, green onions, and refined salt, and continue to cook it over a strong fire until the mutton is eight ripe, and then add red oil. Sichuan pepper water, boil for about two hours. At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top silk into thin slices, put it in a bowl, and sprinkle with chopped coriander to make the broth.

You can put chili oil and green onions on a flavor plate, lotus leaf cake into **, and serve them together with mutton soup. When eating, put a little chili oil, lotus leaf cake with green onions, can be eaten with mutton soup.

1. Soup: The first step is very important. (The crucian carp is wrapped in gauze, and the pig's cob bones, the sheep's cob bones, and the mutton are boiled together).

2. After the mutton is good, pick up the slices, and continue to boil the soup over low heat until it turns white, and the longer it takes, the better.

3. Put the mutton fat (or rapeseed oil) in the pot and fry the ginger until golden brown. To the lamb, start to fry, after stir-frying, put a little salt, pepper, fennel powder (this is very important, but don't put too much, a little bit is fine).

4. After it is bursting, you can pour the soup into it and boil, after boiling, the soup should also be very white. Add an appropriate amount of salt and monosodium glutamate, then a little fennel and pepper, a little bit (just sprinkle a little between your fingers on top).

5. Remove from the pot and put the green onions.

6. Make a dry sea pepper noodle plate, or a Qinghai pepper plate! Jianyang's way of eating is to put green onions, generally do not put coriander in the soup, everyone should remember, put coriander, a pot of mutton soup is not authentic, will cover the fragrance of a little mutton soup. In the case of crucian carp, depending on whether the soup is in a large pot or a small pot, you can buy one or two.

500 grams of raw mutton, 250 grams of ginger, 150 grams of angelica, 2 grams of pepper noodles, 50 grams of green onions, 20 grams of cooking wine, 3 grams of salt.

Method 1: Angelica, ginger wash with water and cut into large slices;

2. Remove the bones of the mutton, remove the fascia, add boiling water to remove the blood, remove it and let it cool, and cut it into 5 cm long and 2 cm wide

strips 1 cm thick;

3. Mix an appropriate amount of water into the casserole, put the cut mutton, angelica and ginger into the pot, boil over a high fire, remove the foam, and simmer for 1 hour, and the mutton is cooked thoroughly.

Lamb soup with turnips.

Ingredients: Prepare a pound of mutton, a pound of white radish, eight jujubes, an appropriate amount of green onion and ginger, an appropriate amount of coriander, an appropriate amount of green garlic, an appropriate amount of rice wine, an appropriate amount of salt, an appropriate amount of pepper, and an appropriate amount of oil and spicy seeds.

Method: 1. Soak the mutton in cold water for 1-2 hours, then put it in a pot of cold water, boil and blanch the blood foam, then take it out and rinse the foam with hot water.

2. Peel the white radish and cut it into hob pieces for later use.

3. Wash and chop the coriander and green garlic sprouts for later use.

4. Take a casserole, put in mutton, ginger, green onion, jujube and enough water, boil over high heat, skim off the foam, pour in rice wine, and simmer for an hour on low heat.

5. Put the white radish pieces into the casserole, bring to a boil over high heat, turn to low heat and continue to simmer for 30 minutes, until the radish is soft and rotten, add an appropriate amount of salt and pepper to taste.

6. When serving, add coriander, green garlic and spicy seeds according to your preference. Squire.

Efficacy: Taking radish mutton soup can nourish the body, which is very helpful for people who are weak and cold.

Warm-up lamb broth.

Ingredients: Prepare a pound of mutton, a pound of Chinese cabbage, a carrot, a small piece of bacon, a little wolfberry, 15 grams of green onions, and 15 grams of ginger.

Seasoning: a pinch of pepper, a pinch of salt.

Method: 1. Wash the prepared mutton, cut it into small pieces, and blanch it for later use.

2. Put oil in a pot, add chopped green onions, and stir-fry ginger slices until fragrant.

3. Add the mutton and stir-fry for a while.

4. Add an appropriate amount of water, because the mutton is more sensitive and not easy to cook, it is best to pressure the pressure cooker for 20 minutes and then put it in the soup pot.

5. After the mutton is cooked, pour in a little sliced bacon.

6. Add the carrots and hand-torn Chinese cabbage cut into hob pieces, after the Chinese cabbage is soft, pour in pepper and salt to start the pot, and put wolfberries when the pot is up.

Efficacy: It can ward off cold and nourish.

Ingredients: appropriate amount of mutton, 30 grams of angelica.

Excipients: 12 red dates, 15 grams of ginger, 4 grams of salt.

1. Prepare all the ingredients first.

2. Chop the mutton into small pieces, and blanch the soup in the water first.

3. Clean the blanched mutton and set aside.

4. Angelica, red dates, and ginger are processed separately and set aside.

5. Pour an appropriate amount of water into the casserole, add red dates and ginger slices.

6. Then add the lamb and angelica slices.

7. Bring the heat to a boil, remove the foam, turn to low heat and simmer for an hour.

8. Finally, add salt to taste.

9. The finished product is as follows.

Ingredients: 1500 grams of mutton, 5 red dates, 50 grams of ginger, 10 grams of bay leaves, 20 grams of wolfberry, 20 grams of codonopsis, 10 grams of polygonatum japonica, 50 grams of oil, 5 grams of salt, a little monosodium glutamate.

1. Prepare the mutton and the words, as shown in the figure below

2. After the mutton is washed, it is fried in the pan, as shown in the figure below

3. Then add oil and salt and stir-fry, as shown in the figure below

4. Finally, add the herbs and stir-fry, as shown in the figure below

5. Pour into a pressure cooker and add an appropriate amount of water to boil for 25 minutes, as shown in the figure below

6. After boiling, open the lid to remove the blood foam, as shown in the figure below

7. Seasoning, as shown in the figure below:

8. Do a good job of plating, as shown in the figure below

2.processing of lamb and ingredients; Boil the lamb, boil the water for another 5 minutes, wash; Stir-fry the ingredients and mutton until fragrant, put them in a casserole and add spices, seasonings and water; Simmer for 40 minutes and add radish for 20 minutes.

3.processing of mutton, red dates, white radish, green onion and ginger; Remove the smell and foam of the mutton, wash it and put it in a casserole to heat water, green onion and ginger; Simmer over low heat for 1 hour, add radish and dates, and finally add salt and pepper.

Ingredients: 500 grams of bone-in mutton, 2 green onions, 1 piece of ginger, 2 star anise, 10 peppercorns, 2 dried chilies, appropriate amount of salt, appropriate amount of coriander.

1. The materials are ready.

2. Add water to the pot and add the mutton.

3. Skim off the surface foam after boiling.

4. Put in the prepared seasoning.

5. Simmer for another 40 minutes.

6. Finally, add green onion and coriander to taste.

7. Finished product drawing.

1. Sea cucumber and mutton soup: 30 grams of sea cucumber, 150 grams of mutton, appropriate amount of refined salt and monosodium glutamate. After soaking the sea cucumber in water, wash and slice; Wash the lamb and cut it into even slices.

Put an appropriate amount of water in the pot, boil the fire, add the sea cucumber and mutton slices, and add refined salt and monosodium glutamate to taste after cooking. Drink soup and eat mutton and sea cucumber. Regulate yin and yang, nourish qi and fill essence.

It is suitable for body emaciation, waist and knee soreness, cold pain, impotence, sexual dysfunction, and frequent urination caused by deficiency of kidney yin and yang, lack of essence and qi.

2. Yam mutton soup: 500 grams of mutton, 150 grams of yam, 6 grams of pepper, appropriate amount of ginger, green onion, cooking wine, and refined salt. Remove the fascia of the mutton, wash it and make a few cuts, then blanch it in a pot of boiling water to remove the blood, wash and chop the ginger and green onions, grind the pepper and set aside.

Moisten the Huai Yam with water and cut it into slices, put it in the pot with the mutton, add an appropriate amount of water, put in ginger, green onion, pepper, cooking wine, first boil it with a fire, then change to a simmer until it is cooked, take out the mutton and let it cool. Cut the lamb into slices, put it back in the soup and add a little salt to taste. Serve with meals, in moderation.

Warm the spleen and kidneys. It is suitable for fatigue and weakness, warmth of limbs, loss of appetite, soreness and coldness of waist and knees, frequent urination, warmth of women's lower abdomen, leucorrhoea, thinning and cold quality caused by deficiency of spleen and kidney yang qi.

Put some mutton, put some water, seasonings, etc... Also asked.

How do you make mutton soup delicious?

Ingredients: appropriate amount of mutton, 30 grams of angelica.

Excipients: 12 red dates, 15 grams of ginger, 4 grams of salt.

1. Prepare all the ingredients first.

2. Chop the mutton into small pieces, and blanch the soup in the water first.

3. Clean the blanched mutton and set aside.

4. Angelica sinensis and key contain red dates, and ginger should be processed separately for later use.

5. Pour an appropriate amount of water into the casserole, add red dates and ginger slices.

6. After the old traces, the mutton and angelica slices are placed.

7. Bring the heat to a boil, remove the foam with the manuscript, turn to low heat and simmer for an hour.

8. Finally, add salt to taste.

9. The finished product is as follows.

Preparation materials: 2600g of sheep skeleton, appropriate amount of water, appropriate amount of salt, 5g of coriander, 5g of chopped green onion.

1. The sheep skeleton is scalded in the water.

2. Remove and clean to control the water.

3. The pot sits on the scalded lamb skeleton.

4. Bring the fire to a boil.

5. Skim off the foam and turn to low heat and simmer.

6. The soup is bright and white, the lamb skeleton liquid is stewed, and salt is added to taste.

7. Take 1 Wan, add chopped green onion and coriander.

8. Put it into the mutton bone Fushen soup, which is used for delicious food.