How to stew lamb bone broth, how to stew lamb bone broth

Ingredients: lamb hind leg meat, ginger, carrot, chicken essence, minced chives, coriander, balsamic vinegar, light soy sauce, umami juice, sesame oil.

Method: 1. Cut the lamb hind leg with bone meat (lamb chops are better) into pieces and put it into the pot Then put three or five slices of ginger and start to stew with cold water;

2. After the water boils, skim off the foam, add salt when the meat is stewed, and then add the chopped onion and carrot pieces to stew;

3. After the carrots are stewed, add chicken essence, sprinkle with chopped chives and chopped coriander;

4. Mix with sauce: Mix balsamic vinegar, light soy sauce, umami juice, oil and spicy seeds, and sesame oil into your favorite sauce.

Blanch the lamb bones and lamb plate oil in a pot under cold water, then add ginger and cooking wine, cook over high heat, then remove and clean.

4.Add 50 catties of water to the soup pot, then add mutton bones and mutton plate oil to boil over high heat, skim off the floating dust on the surface, then add a little green onion, add the herbal formula package, boil over high heat and turn to medium heat and boil for three hours. Note:

At this time, the soup noodles should be in a slightly tumbling state, the heat is too great, the soup evaporates, and the heat is slightly boiled.

For dinner, Bao Ma fried crispy fresh pork lotus root sandwiches, accompanied by a steaming pot of lamb bone soup, which is really delicious.

How to stew bone broth: first wash it with water, and then blanch it with water;

Then put enough water in the pot at a time, bring the water to a boil, put the bones in the pot, simmer on high heat for 5 minutes, and then switch to low heat, so that the soup must be white.

When stewing, put a few slices of ginger and a few drops of vinegar, and don't put too much seasoning, otherwise you will lose the original flavor of the soup.

The resulting soup is fragrant and nutritious, and the bones are easy to cook.

You can also add a little lotus root or something like radish, try it, I often make it

The lamb bone broth is prepared as follows:

Ingredients: lamb bones, ginger, water, astragalus, wolfberry, salt, chicken essence.

1. Slice the ginger.

2. Blanch the sheep bones to remove the blood foam.

3. Put cold water in a pot, put in the lamb bones and ginger slices, and add the prepared accessories.

4. Bring to a boil over high heat, turn to low heat and simmer for 3 hours.

5. Add seasonings and serve.

Ingredients required: 1 kg of lamb backbone, 1 coriander, appropriate amount of salt, 1 green onion, 3-4 slices of ginger, 1 piece of ginger, cooking wine, 1 teaspoon of white pepper

Steps:1When buying a lamb backbone, let the seller cut it directly into pieces, it is difficult to chop the bones with a kitchen knife at home, soak the lamb backbone in clean water for 2-3 hours, during which the water is changed 1-2 times to soak the blood of the bones out.

2.Add water to the pot, blanch the lamb backbone under cold water, and blanch the lamb backbone before boiling the soup, which can remove impurities and blood water, and the soup made is not fishy.

3.After the water boils, skim off the foam, boil the lamb backbone for 4-5 minutes, remove the bones, and wash the bones with warm water.

4.Put the bones in a pot, add water, and put the green onions, ginger slices, ginger, and cooking wine. Bring to a boil on high heat, cook for half an hour, and when the time comes, pick out the green onion segments, the green onion segments have been boiled for a long time, and the taste is not good. Reduce the heat and simmer for 50 minutes.

5.When the time is up, add salt to taste and continue to simmer for another 10 minutes. Turn off the heat, sprinkle in white pepper and stir well, sprinkle with chopped coriander and green onions, and a pot of delicious, nutritious and calcium-replenishing lamb bone broth is ready.

Wash the lamb bones, cool the pot under water, skim off the foam when the pot is opened, put a few pieces of ginger, put a few peppercorns, and then simmer over low heat, when nine are ripe, add white radish and salt. Finally, put half an onion and turn off the heat. The remaining half of the onion is chopped and a few grains of garlic are chopped together, salted, and a spoonful of boiling mutton broth is added to dip the lamb bones, which tastes very good.

Soak in cold water for a few hours, then wash, and pot under cold water, add ginger, green onions, pickled peppers, a little salt, sugar, cinnamon, lemon, etc., simmer over high heat, float away the oil foam, change to simmer and wait for 1-2 hours, thank you.

Preparation of lamb bone broth:

Ingredients: 250 grams of lamb bones.

Excipients: 90 grams of soybeans, 60 grams of oysters.

Method:1Wash the soybeans and soak them for half an hour;

2.Wash the oysters;

3.Wash the lamb bones and chop them;

4.Put soybeans, oysters, and lamb bones together in the hot pot, add an appropriate amount of water, simmer for 2 hours, and season to taste. Food with oysters: Oysters should not be eaten with sugar.

Directions:

Slice the ginger and chop the green onion;

Wash the bones of the lamb;

Scoop the lamb bones into boiling water;

Bones fished out;

Boil the water in the casserole, put in the fished bones, ginger, green onions, put a little cooking wine and vinegar, cover the lid, bring to a boil over high heat, turn to low heat and cook for about 2 hours;

When it's cooked, just add a little salt and drink it.

Ingredients: one lamb bone, one carrot, a few cabbage leaves and shallots, ginger. A pot of water.

Method: 1. Boil the lamb bones in water for 2 minutes and pour out the soup.

2. It takes more than 1 hour to change a pot of pure water and stew bones.

3. Cut a carrot into small pieces. Green onion and ginger, a few cabbage leaves. Stew with bones.

4. The floating surface of the soup is foamy and skimmed out.

5. You can put an octagonal one. Look at the soup is already milky white, the meat on the bones is cooked, taste it. Add a tomato to stew.

6. Half of the soup is already on the plate. After cooling, slowly gnaw the bones, especially the bone marrow oil. Then drink the soup.

Tips: Drink bone broth regularly to replenish calcium.

1. 1 kg of mutton, 2 sheep bones, half a catty of white radish, an appropriate amount of mung beans, an appropriate amount of wolfberry, green onion and ginger, salt, and an appropriate amount of liquor.

2. Wash the lamb bones and mutton. Sheep bones need to be sawn. Generally, where you buy bones, you can ask the store to help you sawn the bones into knots or chop them into knots, so that you don't have to make a bang at home. Cut the lamb into small cubes.

3. First of all, the mutton bones and mutton should be watered once: that is, boil a pot of boiling water first, put the bones and mung beans in and cook for about 10 minutes, (seeing the bones indicates that the remaining meat is cooked, or there is no blood and water), and remove it. Rinse the bones with cold water to remove the blood from the bones, but be careful not to wash off the marrow inside the bones.

Put 5 grams of mung beans per 1000 grams of mutton, boil for 10 minutes, pour out the water and mung beans, and the smell of mutton will be removed.

4. Re-boil a large pot of boiling water, after the water boils, first add the crushed ginger, garlic and green onion knots, cook for a few minutes, and then put the bones in. Once the bones are in place, bring to a boil over high heat, cover the pot (you can leave a small slit), then switch to medium-high heat and cook for 2-3 hours. Add an appropriate amount of goji berries.

5. Pay attention to the need to keep the high temperature in the pot if you want to boil white. Avoid always lifting the lid and letting the heat dissipate. Don't worry about the water in the pot boiling dry and keep adding water, if you really want to add it, add another boiling water, don't add cold water directly.

If you feel that the fire is too big, it is better to change it to medium heat and avoid adding water constantly.

6. When boiling the soup, it must be kept boiling, otherwise the broth will be light and not milky. The soup is usually boiled without adding water in the middle of the boil, and after boiling, the original large pot of water becomes half a pot of milky white soup. At this time, turn off the heat and clean up the oil slick from the noodle soup first.

When boiling, an appropriate amount of mutton plate oil should be added, and boiled to boil, the soup will be more fragrant.

7. This thick soup can be eaten directly, or add boiling water and boil for 10 minutes to dilute it (it is best to do this when there are many people), or cool it and freeze it and use it back. Add the radish cubes, cook on high heat for 20 minutes, add salt, and the fragrant and nourishing mutton bone soup is ready.

Main ingredients: 700 grams of lamb bones, 5 grams of shredded ginger, 1 white radish, 3 chives, 10 grams of cooking wine, 2 grams of salt, 2 grams of chicken powder, 5 grams of oil.

1. Shred the ginger and cut the radish into cubes.

2. Hot water in a pot, add lamb bones, chives, and remove the blood foam.

3. Pour hot water into the pot and pour in the lamb bones.

4. Add white radish, shredded ginger, chives, cooking wine, salt, oyster sauce and chicken powder.

5. Simmer for an hour on high heat.

6. Finished product diagram of mutton bone broth.

1.First of all, soak the bone-in mutton in water, soak it in blood water, and change the water several times in the middle. If it is frozen, it is also soaked in water directly, and it will naturally thaw.

This effectively removes the smell of sheep fat, because blood and water are the root cause of the smell of sheep body. Therefore, this process must not be saved before the lamb is put into the pot. 2.

Clean the mutton, control the moisture, put it in the pot, and the ginger, slowly fry it over low heat, and fry the blood water. If there is a lot of blood, pour it out directly, and if there is less blood, wipe it dry with kitchen paper, and fry it until the oil comes out, turning yellow slightly, pay attention not to fry it, it will be missing until the last soup color. 3.

Then take a pot and put the fried mutton, throw away the ginger, add about 3 liters of water to call quietly, turn on high heat and boil, at this time, if there is blood stain with a small colander to skim off, be sure to completely skim it off. 4.Then put some clean ginger, change the heat, slowly cook for 1-2 hours until the meat is crispy, and finally turn on the high heat and cook for another 5 minutes and the slag clock to make the soup thicker and whiter.

5.Put it in a large bowl, season with salt, sprinkle with some green garlic leaves, and enjoy.

Summary. A: Dear Kiss, it's a pleasure to serve you!

The answer to the question is: Lamb bone soup method: 1. Recipe for lamb bone broth:

Ingredients: Lamb bone accessories: ginger, green onions, star anise, cinnamon, ginger, bay leaves, dried chili pepper seasoning:

Salt, pepper, liquor.

2. Lamb bone soup process: 1Next, start to prepare the ingredients, prepare two catties of lamb bones, clean them and put them in a basin.

2.Next, start preparing the excipients, prepare a piece of ginger, and cut it into slices. Prepare a green onion and cut it into small pieces.

Prepare a small bowl and add an appropriate amount of star anise, cinnamon, ginger, bay leaves, and dried chili peppers for later use. 3.Next, blanch the mutton bones in the pot and boil the water, put the cold water of the mutton bones into the pot, boil the water and boil for another 2 minutes, fully boil out the blood and impurities inside, remove the foam in the pot, pour out the mutton bones and rinse them with water for later use.

Lamb bones must be blanched in advance to boil blood stains, otherwise the stewed soup will have a fishy smell.

How to stew lamb bone soup to taste good.

A: Dear Kiss, it's a pleasure to serve you! The answer to the question is:

Lamb bone soup method: 1. Lamb bone soup ingredient recipe: Ingredients:

Sheep bone accessories: ginger, green onions, star anise, cinnamon, ginger, bay leaves, dried chili pepper seasoning: salt, pepper, liquor.

2. Lamb bone soup process: 1Next, start to prepare the ingredients, prepare two catties of lamb bones, clean them and put them in a basin.

2.Next, start preparing the excipients, prepare a piece of ginger, and cut it into slices. Prepare a green onion and cut it into small pieces.

Prepare a small bowl and add an appropriate amount of star anise, cinnamon, ginger, bay leaves, and dried chili peppers for later use. 3.Next, blanch the mutton bones in the pot and boil the water, put the cold water of the mutton bones into the pot, boil the water and boil for another 2 minutes, fully boil out the blood and impurities inside, remove the foam in the pot, pour out the mutton bones and rinse them with water for later use.

Lamb bones must be blanched in advance to boil blood stains, otherwise the stewed soup will have a fishy smell.

4.Next, start to cook the oil in the pot, after fully sliding the pot, pour out the hot oil and add the cold oil, put in the ginger slices and green onions to fry the fragrance, pour in the spices and mutton bones, stir-fry over medium heat for 3 minutes, fry the fragrance of the spices and the moisture in the mutton bones, after smelling the meat fragrance, pour in half a spoon of high liquor and stir-fry for a while, and use the volatile characteristics of alcohol to take away the fishy smell. After the alcohol is volatilized, pour in an appropriate amount of boiling water to cover the sheep bones, be sure not to add cold water to make the protein coagulate, the soup is not thick and white enough, boil until the soup boils again, clean the foam in the pot again, cover the pot, and simmer for 50 minutes on medium heat.

After 50 minutes, remove the spices from the pot, add a pinch of salt and pepper, and finally sprinkle with chopped green onions. Because the stew is a clear soup, only salt and pepper can be added to the seasoning, so as not to affect the freshness of the soup with too much seasoning. Well, a warm and stomach-warming lamb bone soup is ready.

Summary. Hello dear, I'm glad to answer for you! Here's a help for you to find out:

The recipe of mutton in clear soup is super delicious and fresh eyebrows. Ingredients: 6 lamb bones, appropriate amount of green onion and ginger, appropriate amount of salt. Method 1: Soak the lamb leg bones in cold water for two hours.

This step is to remove the blood and water. 2 Add ginger slices to a pot under cold water, remove from the cooking wine, excess blood and foam, and rinse well. 3 Put the washed mutton into the cast iron pot of Guihe, add green onion and ginger slices.

Fill up with water at the highest water mark. Bring to a boil on high heat and simmer for an hour. 4 Open the lid and remove the green onion and ginger, add salt, sprinkle some garlic sprouts, and garnish with coriander.

The mutton soup stewed in this way has no fishy smell, the meat is fragrant and not greasy, learn to show your hand to your family, and it is very delicious to add vermicelli when eating.

Hello dear, I'm glad to answer for you! Here's a check for you: The method of clear soup mutton is super delicious and fresh eyebrows.

Ingredients: 6 lamb bones, appropriate amount of green onion and ginger, appropriate amount of salt. Method 1: Soak the lamb leg bones in cold water for two hours. This step is to remove the blood and water.

2 Add ginger slices to a pot under cold water, remove from the cooking wine, excess blood and foam, and rinse well. 3 Put the washed mutton into the cast iron pot of Guihe, add green onion and ginger slices. Fill up with water at the highest water mark.

Bring to a boil on high heat and simmer for an hour. 4 Open the lid and remove the green onion and ginger, add salt, sprinkle some garlic sprouts, and garnish with coriander. The mutton soup stewed in this way has no fishy smell, the meat is fragrant and not greasy, learn to show your hand to your family, and it is very delicious to add vermicelli when eating.

Mutton bone soup is a kind of medicinal soup, ** in the "Preparation for Emergencies" volume 19, the main treatment of fatigue, fatigue, sleep, vision loss. Chinese name lamb bone soup ** "Prepare for Emergencies and Thousands of Gold Recipes" Volume 19 is mainly used to treat fatigue and loss of sperm, fatigue and sleep, vision loss to form sheep bones, etc.