How to cook lamb soup to taste good? How to boil mutton soup to taste good

The practice of tomato mutton soup is detailed in the cuisine and efficacy: constipation recipes beauty recipes to replenish deficiency and nourish the body Spleen appetizing recipes Taste: salty and umami Process:

Ingredients for cooking tomato mutton soup: Ingredients: 500 grams of mutton (fat and lean), 250 grams of potatoes (yellow skin), 100 grams of tomatoes, 50 grams of carrots, 150 grams of cabbage, 50 grams of onions (white skin) Accessories:

10 grams of coriander Seasoning: 50 grams of tomato paste, 1 gram of pepper, 8 grams of salt, 50 grams of peanut oil Teach you how to make tomato mutton soup and how to make tomato mutton soup delicious 1Wash the mutton, put the whole piece into the pot, add water and cook until it is ripe, remove it, cut it into small cubes and set aside; 2.

Peel the potatoes, remove the seeds from the tomatoes, and cut them into small cubes with onions, Chinese cabbage, and carrots; 3.Add a small amount of minced onion to the tomato sauce, stir-fry it slightly in oil, and add 1 tablespoon of mutton broth to make tomato sauce; 4.Take 1500 grams of mutton soup to a boil, put the cut mutton and all the vegetables into the soup, and add salt and tomato sauce; 5.

When the soup is cooked, add pepper and remove the chopped coriander. Tip - Health Tips: This soup, in addition to its tonic effect, also has a very good effect on promoting bowel movements due to the addition of vegetables.

Nourish the body, promote bowel movements, appetize and relieve annoyance.

Lamb soup put the condiments away! Oil, salt, seasoning! Finally, when the soup is ready, put some coriander and garlic leaves, and cut them into small pieces!

Mutton soup, there should be more bones, the fresher the soup, and stewed beef, the sheep with a strong smell is best to add some carrots, so that you can neutralize some of the smell, and finally the most important thing is the heat, stew for a long time, the taste will be stronger! ~

When cutting beef stewed radish, it is better to use a knife to pat the beef, so that the beef is more tender and delicious, nutritious and delicious. Heat the pressure cooker and add water, boil the cut beef and radish into the pot, add three slices of ginger, one star anise, simmer for 20 minutes on high heat, turn off the heat, after cooling, add salt and oil, and simmer for 20 minutes on low heat.

Put some carrots and add some potatoes, the classic lamb stew with potatoes.

Personally, it is recommended that eating mutton in summer is too hot, so you should eat it with winter melon so as not to get back to the fire, I recommend you to try it [Ingredients] Ingredients: 150 grams of mutton, 150 grams of net winter melon. Excipients:

Refined salt Salt, monosodium glutamate, Sichuan pepper water, Shao wine, pepper, shredded green onion, shredded ginger, coriander, pork lard, inner soup. 【Production process】 1. Cut the lamb into small thin slices. Peel and remove the seeds of the winter melon and cut into rectangular slices, blanch them with boiling water, and cut the coriander into eight-minute long pieces.

2. Put the broth, winter melon, add refined salt, pepper water, Shao wine, monosodium glutamate, pepper, put the mutton, shredded green onion, ginger and coriander into the spoon when the soup opens, then boil, add a little lard oil, and immediately put the spoon in the bowl. 【Features】 The soup is light, the mutton is fragrant and tender, and the winter melon is fresh and rotten.

Sit cold water in the pot, put in the mutton pieces, after the pot is boiled, skim off the foam on it with a spoon, put in the green onion ginger slices, a little red pepper, put a few peppercorns, add salt, these seasonings are enough, simmer for about 30 minutes on medium heat and they are cooked. (depending on the age and tenderness of the mutton) This stew method is the most authentic, and we in Inner Mongolia are all stewed like this, super fragrant. When I was in the south, I saw the chefs in the south stew mutton, put peppercorns, cinnamon, cloves and other big seasonings, and soy sauce and dark soy sauce.

I watched it and I thought, what is this guy doing? This is also called lamb stew? When I eat it when it's cooked, how can it still smell like mutton!!

Preparation of mutton soup Ingredients for soup: 500 grams of mutton, 50 grams of coriander, 25 grams of red oil, sesame oil, 10 grams of ginger and green onion, 15 grams of refined salt and pepper water, 5 grams of pepper, cinnamon, tangerine peel, grass fruit, angelica, clove noodles, cinnamon noodles, and soy sauce. Directions:

1.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 until the meat is not over, boil over the fire, skim off the blood foam, and decant the soup without use; 2.Add water and bring to a boil over a strong fire to skim off the foam.

Add an appropriate amount of water, skim off the foam after boiling, then put the mutton fat in and cook for a while, and then skim off the foam again; 3.Wrap Sichuan pepper, cinnamon, tangerine peel, grass fruit, ginger, white mango, etc. into a spice bag with gauze, and mix them together.

Lamb broth

Soup Ingredients:500 grams of mutton, 10 grams of Codonopsis, 10 grams of red dates, 10 grams of wolfberry, 1 piece of ginger.

Condiments:1 2 tbsp cooking wine, a pinch of pepper, 2 tsp salt, 1 2 tsp sugar, 1 tsp monosodium glutamate.

Production process:

1. Wash and chop the mutton into pieces, cut and wash the codonopsis, soak the red dates and wolfberries thoroughly, and wash and slice the ginger;

2. Add water to the pot, put in the mutton pieces when the water boils, boil over medium heat to remove the blood water, scoop up and rinse and set aside;

3. Put mutton pieces, ginger slices, Codonopsis ginseng, red dates, wolfberries, refined salt, monosodium glutamate, sugar, pepper, cooking wine in the soup bowl, pour water, put it in the steamer and steam for 2 hours.

Nutritional value:

1. Mutton is rich in protein, and its content is higher than that of pork and beef.

Efficacy:

1. Warm and replenish the spleen and stomach. It can be used for nausea, body thinness, chills and other symptoms caused by spleen and stomach deficiency.

2. Warm and nourish the liver and kidneys. It can be used for waist and knee soreness, cold pain, impotence and other symptoms caused by kidney yang deficiency.

3. Nourish blood and warm menstruation. It can be used for abdominal cold pain caused by postpartum blood deficiency and cold.

4. Nourish the liver and brighten the eyes. Mutton has the effect of benefiting blood, liver and eyesight, and has a good effect on postpartum anemia, tuberculosis, night blindness, cataract, glaucoma and other diseases. Goat's milk is rich in more fat and protein than cow's milk, which is one of the ideal foods for patients with kidney disease and a natural tonic for people with physical weakness.

The mutton must be cleaned before being cooked, and the blood water inside is brewed out, so that the mutton will be fresh and tender, and there is no smell. When cooking mutton soup, adding a little rehmannia can degrade the heat of mutton. Bring the heat to a low boil and simmer slowly, so that the soup will be delicious.

The preparation of mutton soup is also very simple, as long as it is put in a clay pot and boiled for a longer time, boiled until the soup is milky white, and then add salt and flavor.

Ingredients for radish and mutton soup: white radish, lamb leg, ginger, chives, coriander, green garlic. Seasoning:

Salt, cooking wine. Method: 1. Cut the mutton into pieces, blanch and wash.

2. Divide the white radish into two parts, one cut into large pieces, and the other cut into hob pieces of the same size as mutton; Beat the ginger loosely, tie the green onion, wash the coriander and green garlic and finely chop. 3. Take the casserole, add the mutton, ginger, green onion, enough water and cut large pieces of radish in method (2). 4. After boiling on high heat, remove the foam, add cooking wine, change to low heat and simmer for one hour, and then take out the radish pieces.

5. Put in the radish cut into hob pieces in method (2), add salt, simmer for another 30-40 minutes, until the radish is crispy, and sprinkle in coriander and green garlic when the pot is raised.

1.Peel the radish and cut it into large pieces with a hob, cut the green onion into large sections, pour water into the pot, put in the lamb chops, pour in the cooking wine, green onion segments, ginger slices, and stir well.

2.Remove the blood foam, remove the lamb chops, pour water into the casserole, add the green onions, ginger and lamb chops, and sprinkle with cooking wine.

3.Add the radish cubes and add salt, add the soaked vermicelli, and add the coriander after cooking.

1. Prepare the raw materials.

2. Cut half of the green onion into half and cut half of the green onion into green onion segments. Slice the ginger and chop the parsley into small pieces for later use.

3. Add water to the pot and bring to a boil, add the mutton boiling water until the surface is white, remove the water and rinse.

4. Add an appropriate amount of water to the pot, put in the green onion and ginger slices to boil, add the mutton to boil again over high heat, turn to medium heat and cook until it is soft and delicious, remove it and let it cool.

5. Cut the lamb into large slices and set aside.

6. Add the soup of boiled mutton to the pot, put in the mutton slices, turn 8 wolfberries to medium heat to keep the soup boiling and simmer until the soup is thick and white, 1g of salt, 2g of chicken essence, 2g of pepper to taste, put it in a bowl and sprinkle it with coriander and chopped green onions.

First of all, you need to wash the beef and cut it into strips, about ten centimeters in length is the best, the beef is first scalded with hot water to remove the blood, then boil the cold water, put the beef down, remove the white foam on the surface, and then put some vegetable oil, and then cook it slightly, put some spices, such as pepper star anise, sand kernels, etc., and then add some ginger slices and green onions, at this time you can add some salt, cook the beef with fire until the beef is medium-cooked, and then add some Chaotian pepper, Turn to a simmer and cook for two hours.

The method of stewing mutton soup is to put only 3 kinds of seasonings, and the mutton soup is fresh and delicious.

Step 1: Prepare some mutton, soak the mutton in clean water, change the water every two hours or so, and change the water three times is about the same. Then put the mutton directly into the pot, add water to the pot, add it to the water, ginger, green onions, cooking wine and other ingredients to blanch the mutton, and wait for the water to boil for two minutes after the mutton can be fished out.

Step 2: Bring water to a boil, re-add ginger, green onions and other ingredients to the pot, then put the lamb directly into the pot and simmer over high heat. The lamb stew can take a bit long, at least two hours.

After two hours, you can smell the smell of mutton when you open the lid, at this time, put salt, monosodium glutamate, black pepper and other seasonings in the pot and cook for about 20 minutes, so that the mutton soup and mutton can fully absorb the flavor. Sprinkle some cilantro at the end and you're ready to go.

The above is the method of stewing mutton soup, when stewing mutton soup, the only three seasonings added to it are, salt, monosodium glutamate and black pepper, these three seasonings are indispensable when stewing soup, and other seasonings do not need to be added, because adding too much will affect the taste of mutton soup. It is not recommended to add chopped green onions when stewing mutton soup, because the taste of chopped green onions is not as heavy as coriander, and coriander can mask most of the smell of mutton, so coriander is the most suitable side dish for mutton soup.

The first step is to clean the lamb you bought, cut it into pieces of about the same size, and put it in a clean container for later use. Add an appropriate amount of mustard to the container and stir well with your hands. Stir well and put it in the refrigerator to freeze until the next day.

The next day, take out the mutton, clean it and dry it for later use. He then prepared a clean pot, poured half a pot of water into the pot and boiled over high heat, and after the water boiled, put the mutton into the pot and stew. (Because hot water can make the protein on the surface of the mutton coagulate quickly, preventing the flow of amino acids from the meat).

People who don't like the smell of mutton can add a little tea (tea leaves wrapped in gauze so conveniently) to stew the lamb with the tea leaves, and the lamb will be stewed quickly, and it will also be able to remove the fishy smell.

1. Radish removal method: poke the white radish into a few holes, put it in cold water and cook it with the mutton, remove the mutton after boiling, and then cook it separately to remove the smell.

2. Mung bean removal method: When cooking mutton, if a little mung bean is added, the smell of mutton can also be removed or reduced.

3. Cooking wine removal method: After soaking the raw mutton in cold water several times, then 50 grams of cooking wine, 25 grams of baking soda, 10 grams of salt, 10 grams of sugar, 5 grams of monosodium glutamate, and 250 grams of water per 500 grams of mutton can be mixed and marinated for a while to fully remove the smell in the mutton.

4. Medicinal material removal method: When boiling mutton, wrap the crushed cloves, sand kernels, cardamom, perilla and other cloves with gauze, which can not only remove the meat, but also make the mutton have a unique flavor.

5. Soaking and removing the mush: soak the mutton grip in cold water for 2-3 days, and change the water twice a day to leach out the ammonia substances in the mutton sarcoplasmic protein, which can also reduce the smell of mutton.

6. Orange peel removal method: When stewing mutton, put a few dried orange peels in the pot, boil for a period of time and then remove and discard, and then put in a few dried orange peels to continue cooking, which can also remove the smell of mutton.

1. Stewed mutton soup, whether it is mutton Gaoyan meat or mutton bones, it will be wasted directly in the pot, you need to soak the mutton and mutton bones in water in advance, soak them in cold water, soak the blood water in them, and then carry out follow-up operations, the taste of mutton soup will be more delicious, and there is no smell, and you can soak in water for almost an hour;

2. Remember to boil the pot under cold water, add some green onion and ginger and cooking wine to help remove the fish, stew the mutton bones in advance to make it into Nianxiang broth, and then use it to stew mutton, the taste will be better, the water for stewing mutton bone soup must be put more, add enough at one time, and do not add water halfway;

3. Stewed mutton soup, remember to wrap the spices with the material package, don't worry about the peculiar smell when eating, the cabbage can be boiled for a while under the pot, and the taste is better to hold until it is soft and rotten, and you don't need to match too many seasonings, just simply seasoning.

The characteristics of mutton soup are: bright color and milky white;

The soup is beautiful and nutritious;

It is not smelly or fishy, and the taste is delicious and abnormal.

There are many varieties of mutton soup, each with its own characteristics, smallpox (sheep brain) soup has the function of strengthening the brain and brightening the eyes, especially suitable for the elderly and neurasthenic people to drink;

Koutiao soup has the ability to strengthen the body and replenish blood, and it is most suitable for those who are sick and make up for it;

The belly soup is fat and thin, the cheese soup is crispy and sweet, and there are 72 kinds of Mafengwo soup, Sankongqiao soup, haggis soup, etc.

The cooking method is: first add 50 catties of water into the pot, put 30 catties of fresh meat into the pot when the pot burns, a pair of haggis and a skeleton, burn it over high heat (with firewood fire as well), top the blood foam, and then put the condiments into the pot, and at the same time add half a catty of green onion and ginger and an appropriate amount, and then boil for 40 minutes.

The main condiments are angelica, cinnamon, grass fruit, tangerine peel, almond, etc., which should be put into the pot in an appropriate proportion.

When eating, take the cooked mutton and haggis in the soup pot and chop them into a bowl, then put the mutton broth, add minced garlic sprouts and spicy oil.