The practice of sheep treasure soup, how to make sheep treasure delicious

Ingredients: white radish, lamb shank, 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.

Tip: Divide the radish into two portions, one stewed with the lamb at the beginning, and remove it halfway through to effectively remove the off-flavor of the lamb.

In terms of the method of making soup, I think it is made as a lamb soup. Soak in water for 24 hours to remove the fat around it, then peel off the outer layer of the bun, and put it in a pot to stew.

It is recommended to go to a professional school.

Yang Bao can be made fried Yang Bao, Yang Bao soup, and home-style fried Yang Bao. 1. Stir-fried sheep treasure method: cooking wine, salt, lamb kidney, green onion, ginger, edible oil, pepper, light soy sauce.

Remove the sheepskin and the membrane from the outside of the sheep treasure and cut it into slices. In a pot under cold water, add green onions, ginger and cooking wine, and cook for another 1 minute after the water boils. Boil cold water and wash well.

Stir-fry green onions, ginger and garlic until fragrant, add lamb treasure, and pour in a little light soy sauce. Add pepper and stir-fry until thorough. <

1. Stir-fry sheep treasure. 1. Prepare ingredients: cooking wine, salt, lamb kidney, green onion, ginger, cooking oil, pepper, light soy sauce.

2. Remove the sheepskin and the membrane on the outside of the sheep treasure and cut it into slices.

3. In a pot under cold water, add green onions, ginger and cooking wine, and boil for another 1 minute.

4. Boil cold water and wash well.

5. Stir-fry green onion, ginger and garlic until fragrant, add Yangbao, and pour in a little light soy sauce.

6. Add pepper and stir-fry thoroughly.

2. Sheep treasure soup. 1. Prepare the ingredients: sheep treasure, appropriate amount of green onion and ginger, a little pepper, a little salt, a little coriander, and an appropriate amount of water.

2. Put the sheep treasure into the pot, add an appropriate amount of green onion and ginger, add an appropriate amount of water, and cook.

3. Finely chop the green onion and chop the coriander.

4. Put it in a bowl and sprinkle with chopped green onion, coriander, pepper, a little salt and a little chili oil.

3. Home-cooked fried sheep treasure. 1. Prepare ingredients: sheep treasure, onion, coriander, light soy sauce, cooking oil, dark soy sauce, oyster sauce, cooking wine, salt, drinking water.

2. Add cooking oil to the pot, add the onion and fry until it becomes soft and transparent.

3. Add the sheep treasure and stir-fry evenly.

4. Add all the seasonings in the ingredient list and stir-fry evenly.

5. Finally, add coriander and stir-fry evenly.

Ingredients: 500g of raw lamb kidney, an onion, 5 slices of ginger, cooking wine, light soy sauce, cumin, salt according to taste.

Method: 1. Add cooking wine to soak in blood water in the raw sheep kidney group cave to remove the taste, more than 3 hours, and change the water according to the blood water during the period.

2. Take out the lamb loin soaked in cooking wine and cut it in half, remove the sao loin (that is, remove the white part of the mutin, cut it into small pieces, add cooking wine, ginger tomato, salt, cumin, light soy sauce and marinate, add seasonings according to personal taste, and marinate for at least 3 hours.

3. Cut the dried onion into strips and spread them on a baking sheet, spread the marinated lamb loin pieces on the onion strips, preheat the oven for 5 minutes, 200 degrees, put the baking sheet into the oven, 20-30 minutes.

4. After roasting, the oil comes from the lamb loin itself, and no oil is added during the whole process.

5. Boxing, if you like onions, you can also box onions together.

Ingredients: sheep's treasure, white nuts, shrimp, spinach heart, refined salt, monosodium glutamate, Shao wine, pepper, thick white soup.

Method: 1 Peel the sheep, cut it in half, cut it into small pieces, and soak it in water. Wash the spinach hearts.

2 Put the pot on the heat, put water to boil, add Shao wine, first blanch the spinach in the pot, scoop it up and put it in the soup bowl, then put the sheep treasure flower into the pot and cook it, and put it in the soup bowl.

3 Put another pot on the heat, put in the thick white soup, cook the white nuts and shrimp in the pot, season with refined salt, monosodium glutamate and pepper, and pour them into the soup bowl.

30 grams of pure water, 42 grams of Huadiao wine, 150 grams of Guyue Longshan 5 years, 45 grams of seafood sauce, 20 grams of honey, 50 grams of June fresh, 24 grams of apple cider vinegar, 3 grams of monosodium glutamate, (90 grams of brandy is mainly used for blanching Yangbao).

The method is to change the sheep treasure into a chrysanthemum shape, add 70-80 degrees of water to the pot, add salt, monosodium glutamate, brandy, fried green onion and ginger, and soak the sheep treasure. Remove and set aside. Mix the seasoning and pour it on top.

250 grams of lamb tenderloin, 100 grams of net fish, 150 grams of lamb loin, 50 grams of corn starch, Xianglai and egg white, diced steamed bread, onion, green and red peppers, salt, monosodium glutamate, cumin powder and appropriate amounts.

1. Chop the lamb loin, add the minced fish, add the seasoning and stir to make it stronger, squeeze it into meat balls, roll the diced steamed buns, fry them in the oil pan and put them on the plate.

2. Sheep loin flower knife, threaded into a skewer with ingredients, sprinkled with seasonings to taste, baked, and put into a plate.

The delicious method of Yangbao is as follows:

Ingredients: Yang Bao.

Excipients: cooking wine, salt, lamb kidney, green onion, ginger, cooking oil, pepper, light soy sauce.

1. Prepare the ingredients, cooking wine, salt, lamb kidney, green onion, ginger, cooking oil, pepper, light soy sauce, remove the sheepskin and the membrane on the outside of the sheep, and cut it into slices.

2. In a pot under cold water, add green onions, ginger and cooking wine, and boil for another 1 minute after the water boils.

3. Boil cold water and wash well.

4. Stir-fry green onions, ginger and garlic until fragrant, add Yangbao, and pour in a little light soy sauce.

5. Add pepper and stir-fry thoroughly.

How to deal with sheep treasure

1. Cleaning method, when cleaning Yangbao, first use a sharp kitchen knife or scissors to cut the Yangbao to expose the internal area, and then soak the Yangbao in clean water, clean the obvious stains, and then mix the Yangbao with alkaline noodles and food bird Hengque salt, and continue to rub to clean off the impurities, and finally rinse twice with water.

2. Preservation method, the preservation of sheep treasure can take the method of freezing, after the cleaned sheep treasure is dried and watered, put it into a fresh-keeping bag, and then put it in the freezer layer of the refrigerator, if it will be eaten as soon as possible, it can be put into the fresh-keeping layer of the refrigerator and eaten within two days.

3. When stewing mutton, stew mutton and radish together, radish has a good absorption effect, which can effectively reduce the fishy smell of mutton soup.

The mutton soup home recipe is as follows:Tools: lamb chops, white radish, ginger and shallots, salt, monosodium glutamate, cooking wine.

1. Wash the lamb chops, drain the blood and cut into pieces. Wash the green onion and ginger, cut them into sections and slices separately for later use.

2. Put cooking wine and ginger slices into the lamb chops and soak them for half an hour. Wash the radish, remove the roots and cut into cubes.

3. Pour oil into the pot and cook until it is 60% hot, add green onions and stir-fry until fragrant, add marinated lamb chops, and stir-fry the oil over high heat.

4. Pour an appropriate amount of water into the soup pot, put in the mutton after boiling, skim off the foam after boiling, put more than a dozen peppercorns to remove the smell, and simmer for 2 hours over low heat.

5. Add the radish and continue to simmer for 1 hour, add salt, monosodium glutamate, and sprinkle some chopped green onions.

Lamb broth. 【Ingredients】Mutton, lamb bones, lamb blood, yam, salt.

Specific method] 1, cut the fresh mutton into large pieces, wash it with the mutton bones, boil it in a pot under cold water, and blanch it to remove the fishy smell.

2. If the heat is boiled, a lot of foam will appear on the surface of the water. At this time, use a spoon to skim off the foam and continue to cook for another 2 to 3 minutes. If there is any foam in the cooking process, it should also be skimmed out in time, so as not to be absorbed by the mutton during the cooking process, and the effect of removing the smell cannot be achieved.

Rinse the lamb again with clean water.

Preparation of mutton soup:

Ingredients: 2 kg of sheep scorpion, appropriate amount of green onion, ginger and garlic, a little oyster sauce, a little salt, a little chicken essence, a little Sichuan pepper powder.

Steps: 1. Start blanching the sheep and scorpion in a pot under cold water.

2. Take out the blanched sheep scorpions, start the pot again, then pour an appropriate amount of boiling water into the pot and put the sheep scorpions into the pot and start to stew, add a little ginger slices, and simmer for about 1 hour.

3. When you see the soup turn white, it is basically stewed.

4. Finely chop the green onion, mince the garlic, chop the coriander, pepper, oyster sauce, salt, chicken essence, and put it in a bowl for later use.

5. Pour the hot mutton soup into the prepared coriander bowl, and use the heat of the mutton soup to stimulate the aroma of onions, garlic and coriander, as well as the umami of oyster sauce, which is fragrant and delicious.