How to cook haggis soup delicious, how to make haggis soup delicious

The following is a summary of how to make haggis soup.

Method 1. Ingredients: 300 grams of white radish, 100 grams of lamb liver, 80 grams of sheep heart, 50 grams of lamb tripe, 120 grams of lamb bones, 50 grams of sheep lungs, 15 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine, 15 grams of ginger, 15 grams of green onions, 2 grams of pepper, 2 grams of pepper and haggis soup.

Method:1Soak the liver, belly, heart, spine and lungs of fresh sheep in clean water to purify the blood;

2.Put it in a pot of boiling water, scoop it up and wash it;

3.Peel and wash the white radish and change it into slices with a length of 2 cm, a width of 2 cm and a thickness of cm for later use;

4.Wash the pot and put it on the fire, mix it with water and put it into the fresh lamb liver, belly, heart, backbone and lungs, and boil it to remove the foam;

5.Add cooking wine, ginger, green onion, pepper, pepper, and pepper, and burn until the raw materials are ripe and pick them up and change them into slices;

6.Then put it back into the pot, put the white radish and cook it until it is cooked, and put it into the container;

7.Add monosodium glutamate and salt to the soup when serving, and prepare a sesame oil and bean paste flavor plate, and a coriander dish can be served.

Tips for making haggis soup:

1.The raw materials must be fresh, and the blood water must be purified;

2.The raw materials and pot should be washed, otherwise the color of the soup will be poor;

3.The ingredients should be boiled until soft, and the soup should be filtered once, otherwise the soup will be poor.

Haggis soup is the right thing to do.

To make haggis soup, don't cook haggis directly in the pot, add one more step, the soup is white and strong, delicious and tasteless.

How do you cook haggis? Clean up the haggis, add green onion and ginger to remove the smell, add water to the pot, and cook the chopped green onion for 1 hour.

When eating mutton soup, there are more ways to disturb the spring, and the first recommended thing is radish mutton soup. First of all, we need to prepare mutton, white radish, ginger and shallots, salt, monosodium glutamate, cooking wine, first we need to wash the mutton, then choose to drain the blood and water, cut it into pieces for later use. Green onions and ginger need to be washed, cut into sections and slices separately for later use.

Cooking wine and ginger slices need to be put into the mutton, grasp it well, and then soak it for half an hour. Wash the radish and remove the roots and cut it into pieces for later use.

We should pour oil in the pot, when it is burned to sixty percent hot, you can put in the green onion segment, after stirring fragrant, you can choose to put in the marinated lamb chops to slow the resistance, and then stir-fry the oil over high heat, you need to pour an appropriate amount of water in the soup pot, we can put the mutton after boiling the fire, the blind brother waits until the pot is boiled and then skims off the foam, put more than a dozen peppercorns to remove the fish, and then simmer for 2 hours over low heat, put the radish in it, continue to simmer for 1 hour, add salt and monosodium glutamate, sprinkle some green onions to eat.

When eating mutton soup, there can also be other ways to match, which requires us to prepare yams, angelica, yellow essence, mutton, and salt. First of all, we have to wash the mutton, blanch it to remove the blood water and fishy smell, put the herbs in the pot, add an appropriate amount of water, boil until it boils, you can put in the mutton, and choose to add salt to taste after cooking.

How to make mutton soup delicious tips.

If you want to make a delicious mutton soup, you need to master the skills, first boil the mutton in water, and then add chili oil to it, and the smell can be greatly reduced. In the pot you need to add orange peel, after boiling, we scoop up the orange peel and throw it away, and then put a few orange peels in it, continue to start cooking, repeat 3-5 times, this can help us remove the smell of mutton. Then break the walnuts, then wrap them directly in a gauze bag, and then choose to put them in the pot with the lamb and start cooking, you can remove the smell.

When we cook mutton, we need to put hawthorn in it, which can help remove the smell of mutton. When we fry the mutton until it is half-cooked, we can choose to add rice vinegar to it, and then add green onions, ginger, cooking wine and other foods to it, and then add garlic when the pot is started, and the smell of mutton can be removed, so that the mutton soup tastes good.

How to turn mutton soup white.

If you want to cook the mutton soup to turn white, at this time, it is mainly because the mutton is heated in the soup during the slow boiling process, and then there is emulsification, and then it is natural that the mutton soup will turn white, so the mutton soup will appear white. At this time, the key is that the cooking time needs to be long enough, you can also choose to fry or fry the mutton slightly before boiling the soup, and then heat the water, at this time we use high heat to cook for 10 minutes, and then turn to medium-low heat to continue cooking, so that the mutton soup can become milky white.

Ingredients: 50 grams of sheep heart, sheep lung, sheep tripe, and sheep intestines.

Haggis soup. Haggis soup.

Seasoning: mutton soup, shredded green onion, minced ginger, ginger slices, minced garlic, garlic cloves, spices, Sichuan peppercorns, salt, vinegar, cooking wine, minced coriander, pepper, and monosodium glutamate.

Method: 1. Wash the heart, lungs, tripe and intestines respectively.

2. Pour an appropriate amount of water into the pot and bring to a boil, put in the haggis, add peppercorns, ingredients, shredded green onions, ginger slices, garlic cloves, salt, and cook until the haggis is ripe [1] Remove it, drain it, and cut it into small pieces.

3. Pour mutton soup into the wok, add haggis, minced ginger, minced garlic, cooking wine, salt, change to small inflammation after boiling, skim off the foam, add vinegar and monosodium glutamate, wait until the haggis is cooked thoroughly, add pepper and minced coriander and stir well, and you can get out of the pot. You can add chili oil, tofu, etc. according to your taste. Step 1:

Turn the fat intestines inside out with chopsticks so that the intestines can be cleaned.

Haggis. Haggis.

Step 2: Wash the spoils in your stomach with cold water, then scald your stomach with boiling water, and peel off the belly residue with a knife while it is hot and throw it away. Yuju then took a large basin and washed the water belly, then the flower belly, and finally the fine belly.

Step 3: Clamp the sheep's head with a clamp, slowly put it in the stove, and scorch the wool with the fire. Hold the four sheep's hooves with tongs and slowly put them into the stove to scorch the wool. Use a knife to shave off the burnt hairs.

Step 4: Pry off the shell of the sheep's hoof with a knife.

Step 5: Put the sheep's head and sheep's hooves into the stove again to burn them into a black charred shell, and then scald them with boiling water. Then use a wire ball to remove the residual hair and black scorched shell and brush the rock, revealing the hairless sheep's head and sheep's hooves.

Step 6: Cut the sheep's chin in half with an axe and cut off the charred meat with a knife.

Step 7: Cut the ears in half and cut the base of the ears in half with a knife.

Step 8: Soak the sheep's internal organs, sheep's head and sheep's limbs and hooves in cold water, and after soaking, boil them in boiling water for two hours.

Step 9: Cut the sheep's offal, sheep's head, sheep's trotters, potatoes, green onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

Step 10: Place the cooked haggis in a bowl and add the chopped coriander to make the haggis ready.

Haggis soup.

Prepare the ingredients: 300 grams of cooked lamb offal, 150 grams of sweet potato vermicelli, two slices of ginger, appropriate amount of salt, a little white pepper, a little sesame oil, and a little chopped green onion. When buying cooked haggis, you must carefully distinguish its freshness, and buy haggis that is not sticky to the touch and does not smell bad.

Preparation steps: 1. Break the sweet potato vermicelli into small pieces and soak them in cold water in advance.

2. Add an appropriate amount of water to the pot, put the cooked haggis bought in the market in a cold underwater pot, boil over high heat to remove the foam on the surface, and continue to cook for about 1 minute to remove the impurities and smell on the surface of the haggis; After blanching, remove the water, rinse off the remaining foam on the surface with cool water, and then dry the moisture for later use.

3. Add an appropriate amount of sesame oil to the wok, add the ginger slices and stir-fry until fragrant, then add the haggis and stir-fry to bring out the fragrance of the haggis and volatilize the excess fishy smell in the haggis.

4. Stir-fry the haggis for about 1 minute, then add an appropriate amount of boiling water, and the amount of water should be enough at one time.

5. After boiling over high heat, the color of the haggis soup will become very white, turn to medium heat and simmer for 3-5 minutes. If you want to make the soup white, you must stir-fry, stir-fry all the fat on the surface of the haggis, and then add boiling water directly, do not add cold water.

6. Finally, put the sweet potato vermicelli soaked in advance into the pot, continue to cook for 1-2 minutes, and turn off the heat after the sweet potato vermicelli is soft.

7. Put the boiled haggis soup into a bowl, add an appropriate amount of salt and white pepper to taste, and then add chopped green onions, coriander, and chili oil according to your taste, and a bowl of delicious haggis soup is ready.

Tips: In the process of cooking haggis soup, only add ginger slices and sesame oil, and do not add any other seasonings; The haggis soup is cooked and seasoned after it is promised.

The practice of haggis soup makes the type:

Ingredients: 300 grams of lamb offal, 200 grams of sheep blood, 1 baby cabbage, 50 grams of black fungus, 1 piece of ginger, 2 cloves of green garlic, a little salt, 1 spoon of light soy sauce, 10 grams of monosodium glutamate.

1. Pour an appropriate amount of cooking oil into the pot, turn on the medium heat on the Daewoo induction cooker, put the haggis and ginger slices in it and stir-fry until the fragrance wafts out.

2. Pour warm water from the haggis into the pot and bring to a boil, then turn the induction cooker to low heat and simmer.

3. Cut the sheep blood into small pieces and pour it in, wash the soaked black fungus, dry the limbs and clean it, and cut the baby cabbage into your favorite size.

4. The haggis soup is stewed until the soup is white and rich, pour the black fungus into it and turn to medium heat and cook.

5. Put in the seasoning according to your taste, and finally put the baby cabbage in and cook it.

1.Slice the haggis, slice the green onion, ginger and garlic, put the bottom oil in the spare pot, put in the pepper, dry chili, put in the green onion, ginger and garlic after the pepper and stir-fry until fragrant, pour in the haggis and stir-fry, pour in boiling water, not the haggis, boil the white radish over high heat, and bring to a boil.

Skim off the foam when the pot is boiling, reduce the heat to medium, cover and cook for 10 minutes. Skim off the foam when the pot is boiling, reduce the heat to medium, cover and cook for 10 minutes.

2.Pour the haggis soup into the casserole, change the heat to low for 10 minutes, pour sesame oil before leaving the heat, and sprinkle coriander on the surface.

400 grams of haggis bone meat, 100 grams of chicken leg mushrooms, 100 grams of mushrooms, 5 grams of Codonopsis, 1 candied date, 3 longan

5 grams of wolfberry, 5 grams of tangerine peel, 35 grams of ginger, 30 grams of Shao wine, 2 grams of white pepper

10 grams of salt, 2 grams of monosodium glutamate, 5 grams of sugar, 3 grams of Sichuan pepper, and a little coriander.

Method. 1. Soak the haggis bones in water for 5-6 hours and pull out the blood water, wash and clean the fiber after soaking, and then put all the ingredients into the pot and add water.

2. Sprinkle a little pepper into the pot and pour in an appropriate amount of Shao wine.

3. Bring to a boil over high heat, then skim off the foam, and then simmer over low heat for two hours.

4. Simmer for two hours and then season, add salt, sugar and monosodium glutamate.

5. After adjusting the flavor, burn the soup over medium heat until it is overflowing, use a spoon to skim off the oil slick inside, and then sprinkle a little pepper again to turn off the heat.

1.Remove the scales, guts, clean and drain the crucian carp.

2.Pull the green onion, slice the ginger and chop the pepper.

3.The purchased haggis has been blanched once, drained after washing, a little peppercorn powder is added, and the cooking wine is marinated for about 30 minutes with a small spoon and a little salt.

4.Blanch the salted haggis again and rinse and drain.

5.Rub the wok with ginger and add a little lard (salad oil).

6.Cook until 5-6 are hot, and then stir-fry the green onion and ginger.

7.Shave the ginger and shallots to the edge of the pot, and gently spread the crucian carp in the pot, the heat should not be too big, just medium heat.

8.Don't stir it until one side is golden brown and then turn it over, until both sides are golden brown.

9.Turn the heat on high, pour in about 2 liters of water, add a teaspoon of cooking wine, 5-6 crushed peppercorns.

10.Cover the pot and let it tumble for about 5 minutes, turn down the heat, cover the pot and continue to cook for about 10 minutes.

11.Use a spatula to crush the cooked crucian carp, add a few drops of white vinegar, and simmer for about 30 minutes (can be omitted).

12.Use a fine strainer to strain off the crucian carp residue (can be omitted).

13.Put the cleaned haggis into a saucepan (casserole), pour the strained crucian carp soup into the pot, and simmer for about an hour.

14.Dipping sauce: The dipping sauce of haggis can be according to your own taste, I personally prefer white bean curd juice with tofu milk as the main ingredient, plus coriander, chopped green onion, monosodium glutamate, sesame seeds, crushed peanuts, sesame oil. If you can eat spicy, you can also add a little chopped pepper or chopped wild pepper.

1. Prepare fresh mutton bones and Yinlun mutton first, I bought lamb shank. After the mutton bones and mutton are washed and cleaned, they are then soaked in Leng Minhe water for 2 hours to remove the fishy, so that when the soup is boiled, the mutton soup will not be turbid, and the taste of the mutton soup will be fresh and delicious.

2. After the mutton and mutton bones are soaked, wash them again.

Then put the mutton bones and mutton in the pot and start boiling, the water in the pot must be added enough at one time, and the water should be added until the bones and mutton are just submerged a little. You can't add water halfway, otherwise the mutton soup will not be white.

Then the fire boiled.

3. Next, prepare some ginger slices and green onions, wait for the soup in the pot to boil, remove the blood foam on them, and then add ginger slices, green onions, and a small amount of peppercorns.

Cover the pot and turn to medium heat and boil for 1 hour, and after an hour, remove the lamb inside.

Continue to cover and simmer for 1 hour.

4. When the mutton is cold, cut the mutton into smaller or thin slices.

After an hour the lamb soup is ready, turn off the heat.

5. Let's start making mutton soup one bowl at a time. After the pot is hot, pour the mutton soup into the pot, which is also a trick to the milky white of the mutton soup. Then add the mutton (the amount of one bowl), add the mutton soup in the pot when it is hot, add only salt and stir.