How to cook with lamb stock 10

In summer, drinking mutton broth will be on fire, and you can add some to the fire, good luck.

First cook the vegetables, then boil the mutton stock, and then pour the soup over the cooked vegetables!

Stewed soup. Need: bones, star anise, ginger, lamb haggis.

Process: Stew the bones, star anise, ginger, mutton and haggis together, star anise can remove the fishy smell of mutton, and the mutton is boiled and scooped up. Then the fire continued to boil the bone broth of star anise and ginger.

It is very important to boil the soup over high heat. It took about 3 hours.

Then, scoop up the cooked lamb and haggis for later use.

2。Stir-fried lamb.

Required: boiled lamb haggis, ginger cut into slices, rapeseed oil, fried crucian carp.

Process: Pour a little less oil (not for frying), turn the whole pot after heating, the professional term seems to be called making a pot, in order to fry the mutton later, the pot has been heated evenly, and it will not stick to the pan.

Probably it takes so much to make a pot and pour oil.

Burn the oil for a while, and when there is a little smoke, rub the whole pan evenly.

Then pour in a little more oil and prepare to fry the lamb. When the oil is spicy, pour the old ginger in and fry it first.

Then pour in the lamb and haggis and stir-fry.

Always use high heat when stir-frying, the higher the heat, the better.

Stir-fry for a while, about 1 or 2 minutes, and pour in a little bone broth that you just boiled.

Pour about this amount and add the fried fish and cook it together for about 3 minutes.

Then take out the bones, star anise, and ginger from the bone broth stewed just now.

Stir-fry lamb, haggis, fish, and oil into the stewed bone broth and boil.

Add pepper, chicken essence and salt.

Taste the saltiness yourself. Cook for about 5 minutes.

3。Bloody. Xuewang first boiled it in boiling water, instead of throwing it directly into the soup.

Pour the discolored Xuewang into the bone broth of the mutton and haggis fish, Xuewang is almost the last step of Jianyang mutton soup, because Xuewang is very squeamish, it can't be stirred, and it cooks quickly. Generally, I also like to add white radish to synthesize a little bit of mutton dryness.

Pour the boiled Xuewang together and cook for about 3 minutes.

Bells and bells Okay, a bowl of authentic and delicious mutton soup is good

Adding green onions or not is already a religious issue, and in order to take care of the audience who don't eat green onions, the following is the version without green onions.

You can also put some coriander according to your preference.

It tastes milky, peppery, and fresh. The taste is good, the mutton bought is 20 a catty, and the outside sells 70 a catty, a very simple mutton soup, which is very calm when it is served at the party, and it also seems to be warm in the cold winter, and I have time to try it at home.

【Mutton soup】

Prepare 1 kg of fresh lamb bones, 1 kg of fresh mutton, green onions, ginger, salt, pepper, salt, and coriander.

Method] The first step, rinse the lamb bones and mutton with water twice to wash off the blood and impurities on the surface, and then soak them in clean water for 1 day to soak out the blood in the bones and meat, which can effectively remove the fishy smell. In summer, when the temperature is high, it is best to soak it in the refrigerator and change the water every 2 hours.

Step 2: After soaking, take out the big bones and mutton and rinse them, drain the water and set aside.

Step 3: Pour half a pot of water into the pot, add an appropriate amount of green onions, ginger slices, cooking wine, put the mutton bones and mutton in a pot under cold water, and blanch over high heat. Blanch meat in a pot under cold water to better remove blood. If the hot water is put into the pot, the meat will shrink and lock the blood in the meat, so that the cooked mutton soup will have a strong fishy smell.

Fourth, after boiling, use a spoon to skim off the boiled foam, these foams are the blood in the meat, be sure to skim clean, and the mutton soup has no fishy smell. Blanch the water for 10 minutes, remove the mutton and lamb bones after there is no foam, and rinse with water.

Step 5: Add an appropriate amount of water to the soup pot, add a little more if you want to drink the soup, you can't add more water halfway, put in the mutton bones and mutton, add an appropriate amount of green onions, ginger slices, peppercorns, and boil over high heat. After boiling, cover the lid and continue to cook over medium heat for 1 hour, and the delicious mutton soup is ready.

The mutton soup is very easy to make, and it is light to put on the condiments.

The tutorial for making mutton soup is as follows:

Ingredients: Lamb.

Excipients: radish, green onion, pepper, ginger, red dates, coriander, aged vinegar, light soy sauce, sugar, red oil chili, rice wine, salt.

1. Cut the mutton into pieces and wash them, put them in a pot of cold water, boil and blanch the blood foam, then take out the mutton pieces and rinse them.

2. Peel the white radish and cut it into hob pieces for later use, cut the coriander into sections, and slice the ginger and garlic.

3. Take the source of Zhaohe casserole, put in mutton, ginger and garlic slices, red dates and enough water, turn on high heat and bring to a boil, skim off the foam. Pour in the rice wine and simmer over low heat for more than 1 hour.

4. Put the white radish cubes into the casserole, bring to a boil over high heat, turn to low heat and continue to simmer for about 30 minutes. When the radish is soft, add salt and pepper to taste.

5. Prepare the dipping dish with aged vinegar, light soy sauce, Sanshengchuan red oil chili pepper and sugar. Serve the lamb broth and sprinkle with coriander.

Cut mutton to boil first, skim off the foam, and then let it boil slowly in a casserole, people who are particular about it can first fry the mutton and then boil the soup, and use the mutton fat to fry the mutton after boiling out will be more tender hail pie.

Before boiling the soup, you can fry or fry the mutton, add hot water for ten minutes, and then turn to medium-low heat and cook it to make the soup white. If the time is tight, you can also add milk and milk powder, although the soup of mutton soup is not boiled with milk, but now there are actually many restaurants with milk, so it is not impossible.

How to stew mutton soup to taste good.

First: the first is the raw material pass. It's about mutton soup, and of course the main ingredient is mutton.

The green goats that must be selected from the Shanxian area of Feng County, wander around and eat grass, and come back at night to drink some leftovers and sprinkle skin raz. If you don't eat feed, you can live a year to a year and a half, and I personally feel that the mother-son sheep soup that has given birth to two litters of lambs is thicker. If you want to eat meat, then buy a leg of mutton, the first goat and the sheep.

If you like to eat fat, then the rib fan, I like more oil, the rib fan is the best choice, and the meat is also three or four layers, like the aroma of pork belly. When I was in elementary school, my father once bought a piece of mutton from an acquaintance and cooked it in ten minutes. Later, I learned that it was a small dead pig that was skinned and sold as mutton.

Second: side dishes. The fine tradition should be inherited, red taro powder, cabbage.

For as long as I can remember, these two side dishes. There is no need to innovate on the traditional craftsmanship, otherwise it will fail. Goubuli buns are also delicious with traditional pork filling, and other innovations are not delicious.

Jingjiang mutton soup is famous, there is spinach in it, in addition to the astringency in the mouth, the mutton soup has also turned green, during the debate, the boss also has a heart: I have never heard of cabbage in it, spinach is more expensive in winter. Send him four words:

Tyrannical creatures. Third: condiments. Large dried red pepper, angelica, Sichuan pepper, green onion, ginger, coriander. Kidney oil (usually given when buying mutton), this may be the store's precious Chinese medicinal materials. I have drunk it a few times, and it has replaced Angelica dahurica, and the taste is different.

The steps are very simple: 1: Add water to the cauldron and put a large rib fan, and don't forget to foam when the pot is about to open. After foaming, add an appropriate amount of angelica, large dried red pepper, kidney oil, Sichuan pepper, green onion and ginger, and boil slowly over low heat until the chopsticks can be easily inserted.

Two: Remove the lamb, kidney oil, and red pepper (which is already soft at this time). Add water to the pot, depending on the number of people. Add the cabbage vermicelli and cook. The lamb must be torn into small pieces by hand, and the kidney oil and red pepper garlic mortar must be mashed into red oil.

Three: After the cabbage vermicelli is cooked, the cabbage is rotten and delicious, and salt is put on it. Then serve in bowls. Red mutton fat and lamb are placed on top, and chopped coriander and thinly sliced Shandong green onions are placed on top. Red oil mutton soup, drink!

One: Don't magnify fennel. Ancestral teaching: Pigs are not ding, sheep are not fennel. If you put a large anise, it is more destructive than a rat droppings. Some remote Murakami like to put.

Two: Angelica dahurica can't be more. Once roasted mutton in Shanghai, a benevolent brother in Wuhan had never used Angelica dahurica as an ingredient, so he put it all in one package, and it was bitter and couldn't be eaten.

Three: the choice of the best partner for drinking mutton soup. Steamed buns are the best companion, the steamed buns are too loose, and the flavor of the baked cakes is too strong.

Four: whether to put vinegar or not is a problem. From a nutritional point of view, vinegar is not used, but vinegar tastes better. It depends on the personal choice.

Five: It is best to boil it in a pot during the New Year, and it is better to put it for a few days, experts say that it can continue to decompose several amino acids. I feel that way, too.

As long as you cook mutton soup according to this method, regardless of the elderly and children, doctors and illiterates, urban and rural areas, Chinese and foreign black and white, you can cook a pot of excellent mutton soup.

Material. Lamb, cooking wine, green onion, ginger, Sichuan pepper, dried orange peel, hawthorn, salt.

Method. 1. Soak the mutton in cold water for two hours, and change the water one hour in between.

2. Clean the mutton with water and cut it into small pieces.

3. Pour enough water into the pot and put the cut lamb pieces into the pot.

4. After boiling over medium heat, skim off the foam and pour in the cooking wine.

5. Then add Sichuan pepper, green onion and ginger, dried orange peel and hawthorn.

6. Cover the pot and simmer for a few hours.

7. Remove the orange peel and hawthorn, and then sprinkle in an appropriate amount of salt.

8. Turn to medium heat and continue to simmer for 15-20 minutes, then turn off the heat and serve.

Here are the basic steps to make lamb broth:

Ingredients: Lamb: 500 grams.

Sliced ginger: to taste.

Green onions: to taste.

Cooking wine: to taste.

Salt: to taste.

Star anise: to taste.

Sichuan pepper: to taste.

Cinnammon: to taste.

Dried chilies: to taste.

Coriander leaves: to taste.

Steps:1Cut the lamb into large pieces, soak in cold water for 30 minutes to 1 hour, boil until the water boils, then blanch to remove blood foam.

2.Put the blanched mutton into a pressure cooker or ordinary pot, add an appropriate amount of water (preferably mineral water or purified water), add some ginger slices and green onions, and skim off the foam after boiling.

3.Add an appropriate amount of cooking wine, then put in an appropriate amount of star anise, Sichuan pepper, cinnamon, dried chili pepper and other spices, you can add an appropriate amount of salt when seasoning, turn to low heat and simmer for 1-2 hours after boiling (if you use an ordinary pot, it will take longer to simmer, at least 4-5 hours need to be simmered).

4.Investigate whether the soup tastes to your liking, and add salt or other seasonings in moderation if needed.

5.Finally, add an appropriate amount of coriander leaves.

The lamb must be soaked in water for a while before blanching, so that some dirty impurities can be removed.

The pressure cooker for simmering mutton soup must pay attention to safety, and be sure to leave enough space when adding mutton and boiling water.

The meat of mutton soup is delicious, and the warming effect is also very good, but because of its hot nature, the elderly, pregnant women, children and other people with weak constitutions should use it with caution.

Share a home-cooked lamb soup recipe:

1. Put the cut mutton in a pot under cold water, pick up the surface of the mutton after whitening, boil the water, add an appropriate amount of salt and white radish to the pot and cook for three minutes.

2. Put the scalded mutton, ginger slices, green onion knots, white radish milled pieces, cinnamon, dates, rice wine into the pot, add an appropriate amount of water and cook with medium penetration.

3. Remove the foam, turn to low heat and continue to cook for an hour, take out the green onion knots, put in an appropriate amount of wolfberries and cook for three to five minutes before eating.

Step 1: Wash the lamb;

Step 2Put the large pieces of lamb in a pot under cold water and bring to a boil over the heat;

Step 3: After boiling, there will be blood foam floating, skim off, and boil for about 3 minutes to remove it;

Step 4: Rinse off the remaining foam on the meat with warm water and cut it into pieces of suitable size;

Step 5Put the sliced mutton pieces into the casserole, put in the sliced ginger, the compound seasoning for the stew, and pour in the rice wine and light soy sauce. You can pour a little more rice wine, I poured a small half bottle. It can also be replaced with cooking wine, but I personally prefer to use rice wine to make mutton;

Step 6: Add water and submerge the ingredients in the pot. If you want to simmer for a longer time, you can add a little more water. Add enough at one time, it is not suitable to add water during the cooking process;

Step 7: Cover the casserole;

Step 8: Put the casserole on the stove, **, and bring to a boil over high heat;

Step 9: After boiling on high heat, keep the high heat for about 10 minutes, then turn to medium-low heat and simmer for about 35 minutes;

Step 10 When the time is up, open the lid of the stool bucket and take a look, the mutton in the pot has already tasted at this time;

Step 11: Peel the white radish and cut it into hob pieces;

Step 12Put the chopped white radish pieces into a casserole and bring to a boil over high heat; Turn to medium-low heat and cook for 5 minutes, then open the lid and add an appropriate amount of salt to taste;

Step 13 Open the lid of the casserole, reduce the juice on high heat, and put a few pieces of rock sugar into it, which can help collect the juice and improve the flavor; When you see that the soup in the casserole is decreasing, you can turn off the heat;

Step 14: A fragrant lamb stew with radish is out of the pot.

Step 15 This dish made in Kunbo casserole, the mutton is very flavorful, although it is soft and rotten, it is not the kind of softness that is pressed out of the pressure cooker, and the taste is very good, and the family is very enjoyable to eat. And this casserole has a large capacity, and it is no problem to add more ingredients, if there are many people at home during the New Year, a large pot of stew is enough to eat!

Method two. Food ingredients.

Ingredients: 400 grams of mutton, 50 grams of white radish, 15 grams of garlic sprouts, 1 small piece of ginger, appropriate amount of large ingredients, appropriate amount of cinnamon.

Ingredients: 30g cooking oil, 3 tsp red oil, 3 tsp soy sauce, 3 tbsp broth, 1 3 tbsp cooking wine, a pinch of pepper, 3 tsp bean paste, 2 tsp refined salt, 1 2 tsp monosodium glutamate.

Step 1: Wash and cut the mutton, wash and peel the white radish and cut into pieces, wash and pat the ginger loosely, and wash the garlic seedlings and cut into sections.

Step 2 Put oil in the pot, heat it, add ginger, spices, cinnamon, bean paste, and mutton liquid meat to stir-fry until fragrant, pour in cooking wine and broth, and cook over medium heat.

Step 3: Add white radish, salt, monosodium glutamate, pepper, and soy sauce and cook until thoroughly flavored, add garlic sprouts and red oil and cook for a while.

Method three. Ingredients.

Ingredients: 500 grams of mutton, 1000 grams of radish, 10 grams of tangerine peel.

Ingredients: 15 grams of cooking wine, 20 grams of green onion, 6 grams of ginger, 3 grams of salt, 1 gram of monosodium glutamate.

Step 1: Wash the radish, peel it and cut it into cubes. Wash the lamb and cut into strips or pieces. Wash the tangerine peel, wash the ginger and pat it, and wash the green onion and cut it into knots.

Step 2: Put the mutton and tangerine peel into the pot and bring to a boil over a fire, beat off the foam, and cook for half an hour.

Step 3: Add radish, ginger, green onion, cooking wine, salt, simmer until the radish is cooked through, add monosodium glutamate, and serve in a bowl.