How to make mutton soup so that the soup tastes fresh

Preparation of stewed mutton soup.

Boil the mutton, remove the blood, and rinse well.

2.Prepare the radish, ginger slices.

3.Add ginger slices, cooking wine, vinegar and an appropriate amount of water to bring to a boil. Turn the heat to low for an hour and a half.

4.Cut the white radish into cubes and put it in the lamb and add an appropriate amount of salt.

5.Sprinkle coriander and garnish with goji berries.

The lamb produced in this way will be more soupy and fresh, I hope it can help you.

Ingredients: 1 leg of lamb.

1 green radish.

200 grams of sweet potato vermicelli with half a cabbage.

Appropriate amount of ginger and 1 green onion.

Coriander to taste Salt to taste.

Cooking wine to taste Recipe method:

1.Wash the leg of lamb, carefully remove it with a knife and cut it into cubes.

2.Blanch the meat and bones together.

3.Peel the radish and cut it into large pieces with a hob, slice the ginger, and cut the green onion into large pieces.

4.Wash the vermicelli and soak it in warm water to soften, tear the cabbage leaves and wash them for later use.

5.In a casserole, add the lamb bones and lamb, ginger, green onions, and plenty of water.

6.After the heat boils, add cooking wine and simmer for an hour and a half until the soup is milky white.

7.Add the radish cubes and simmer for another 30 minutes until the radish is rotten, then add salt.

8.Add the cabbage.

9.Add the soaked vermicelli and simmer over high heat for 5 minutes.

10.Remove from heat and add coriander.

1.Wash the lamb (so that when boiled, there will be less blood foam and it will be cleaner).

2.Add a little naphthalene (this is the most delicious seasoning for mutton), a little cinnamon, peppercorns, white radish slices, ginger slices, and green onions to start cooking.

3.When cooked, add a pinch of MSG, salt, parsley.

You should soak the mutton in cold blind water overnight in advance, grind it in the pot, add warm water, put the mutton on high heat, boil it, put it in soy sauce, oyster sauce, cooking wine, white sugar, pepper powder, Sichuan pepper powder, continue to simmer over low heat for about 40 minutes, and add some favorite side dishes.

Remember that when the mutton is put in the pot, try not to wash it with water, just put it in the pot and wait for the water to boil, and then remove the mutton from the acorns, so that the soup will become particularly fragrant and rich, and put in a little pepper and salt.

You can choose to add some soy sauce and make soy sauce to it. In addition, it must be boiled for a longer time, and the most famous is about 80 minutes. Stir constantly.

Preface: Because the mutton itself will have a mutton smell, and this taste will be more obvious in the process of making mutton soup, so if you want to remove the fishy smell, you can choose to add some orange peel in the process of boiling mutton soup, and take out the orange peel and throw it away after boiling, which can well remove the mutton smell, and will also make the mutton soup more delicious. If you like spicy food, you can choose to add chili oil when cooking mutton soup, which can also remove the smell of mutton, and the taste of mutton soup will be fresher.

When cooking mutton soup, you can add some onions, ginger, cooking wine and other seasonings to the pot, which will make the mutton soup taste more delicious.

In the process of cooking mutton soup, you can choose to put some ginger slices in the pot appropriately, because ginger slices can well remove the smell of mutton, before cooking mutton soup, you can choose to put the mutton in the pot and add green onions to stir-fry again, and then use it to make soup, the taste will be more delicious. Coriander is also a very suitable choice, because coriander contains a lot of volatile oil, and the flavor of coriander can remove the fishy smell in the mutton, which is a very suitable choice for making mutton soup.

When making mutton soup, you can choose a reasonable combination of ingredients, you can choose to put some carrots, white radishes and other foods in the mutton soup, these foods will make the mutton soup more nutritious, and can be well digested and absorbed by the human body, will not cause a burden on the human body, it is very suitable for any group of people, can well supplement the body's nutrition, and adding other ingredients to the mutton soup will also make the taste of the mutton soup more delicious.

Mutton is rich in fat, vitamins, calcium, iron, phosphorus and other nutrients, and the calcium content and iron content in mutton soup are very rich, can play a role in nourishing the body, the meat of mutton is very delicate, easy to be digested by the human body, will not increase the burden on the stomach and intestines, often suitable for people with weak stomach and cold stomach, can play a role in tonifying the kidney and aphrodisiac.

Answer: 1. Ingredients needed to make mutton soup:

500 grams of mutton, half of radish (200 grams of closed block), 1 green onion, 10 grams of ginger, 15 grams of cooking wine, 2 coriander, 1 gram of Sichuan pepper, 1 large piece of tangerine peel, about 4 grams of salt.

Second, the practice of mutton soup:

1. Take out the frozen leg of lamb from the refrigerator in advance and soak it in cold water to thaw.

2. Cut the thawed lamb into mahjong-sized pieces.

3. Put the mutton into the pot, add cold water, pour in 15 grams of cooking wine, add 5 grams of ginger, 1 large piece of tangerine peel, and 1 gram of Sichuan pepper and bring to a boil.

4. After the water boils, blanch the pot with the lid on and skim off the foam.

5. Blanch the water over high heat for 1 minute, and use the fence to directly remove the mutton and put it in the casserole.

6. Pour 1300ml of high-temperature boiling water prepared in advance into the casserole.

7. After pouring boiling water, add 5 grams of peeled ginger slices and three white sections of green onions.

8. Cover the casserole lid and start simmering, after the water is boiled, simmer in a small and medium simmer, and keep the casserole in a boiling state at all times.

9. After simmering for 20 minutes, open the lid of the casserole, pick out the green onion segments, then cover the pot and continue to simmer.

10. After simmering for 1 hour and 10 minutes, open the lid of the pot, and the mutton soup has become milky white.

11. Pour in the pre-cut radish pieces and continue to simmer for 10 minutes, then add an appropriate amount of salt and simmer for about 5 minutes.

12. Finally, put it in a pot and sprinkle with chopped green onions.

For example, Qin Xiguo wants mutton soup, which tastes more delicious. When simmering soup, the less seasoning, the fresher the flavor.

If the details are not handled well, you can't make a good soup.

1. If you want to make a thick soup in mutton soup, you can't do without mutton bones, soak the mutton bones in water for more than two hours to soak out the blood in them. It's best to change the water frequently halfway.

Soak the lamb bones so that they look white and clean. The large lamb bones are cut open, so that the nutrients inside can be stewed.

2. Cool water pot.

Put the processed mutton bones in a pot under cold water, simmer over low heat, and skim out the blood foam with a spoon when there is a blood foam, and beat the blood foam every time while stewing.

No water is added until the lamb broth turns white. Adding water halfway through will reduce the umami flavor of the original soup.

If you want to drink clear soup, you have been simmering it all the time. If you want to make a thick soup, you have to make a big fire. It's still the same sentence: low heat makes clear soup, high heat makes thick soup.

Simmer until no blood foams out.

3. If it is a stewed clear soup, a few pieces of angelica will do, and no other spices should be put in.

Angelica dahurica can increase the flavor of the meat here, and it can also play a role in removing fish.

Fourth, soak the mutton in water for half an hour, and the stewed mutton must be fully pulled out of the blood water, so that it is tender and not fishy.

After the mutton is soaked, take it out and hang it in a ventilated place to dry the water.

The mutton bones have been stewed to a milky white color, put the mutton in it and continue to boil over high heat, and stew it with the mutton bones.

At this time, it is also necessary to skim the blood foam, although the mutton has been soaked and cleaned in advance, but it will leave some impurities, and then cover the pot and continue to simmer over high heat.

After the mutton soup is stewed until thick and white, turn to low heat, and slowly leach out the collagen and essence in the bones and flesh. In this way, the effect of strong fragrance can be achieved.

The whole process is not seasoned, and the mutton is stewed until it is rotten with a light prick with chopsticks, and the mutton is taken out and cut.

At this time, you can also add a little white radish or carrot to continue simmering.

If you want to eat meat in soup, just add some salt.

You can also put salt in a bowl when drinking mutton soup, and add some chopped shallots, coriander, and pepper to taste.

We all know: pigs don't pepper, sheep don't expect. That is, stewed pork without peppercorns, and stewed mutton without enlargement. This is the experience of Chinese people who have eaten it for hundreds of years.

During the stewing process of mutton soup, remember not to enlarge the green onions, the green onions are not resistant to stewing, and after stewing for a long time, the clear soup is stewed into a mixed soup.

Don't put ginger, ginger is hot, mutton is hot, mutton + ginger, it's hot all over the body after drinking, so it's best not to put ginger either.

Although cooking wine is good for fishing, it cannot volatilize when stewing soup, and it will also suppress the umami of mutton soup. Macro.

You can't put the big stuff even more. A pot of good mutton soup only needs to put 2 slices of angelica, and finally put a little salt is enough.

When drinking, put some white pepper in the bowl, spicy and spicy, enhance the taste and warm the stomach and dispel cold.

Ingredients: goat meat (lamb leg meat), ginger, pepper, pepper, lamb fat, lard, chicken essence, coriander, dried chili flakes, pepper, cooking oil.

Method: 1. When buying mutton, ask the store to help separate the bones from the meat, and then cut the lamb bones into large sections. When I got home, I washed the bones and meat.

2. A piece of ginger, pat flat with the back of a knife.

3. Prepare a casserole, put in an appropriate amount of water, add ginger, and then put in the washed mutton bones and mutton (keep it in its original state without cutting).

4. After adding a small amount of pepper, turn on high heat and boil until boiling, see a lot of floating residue on the surface, remove it with a spoon until it is clean.

5. At this time, the mutton soup can be adjusted to low heat, stewed slowly, when the meat is almost cooked, you can poke it with chopsticks, if it is easy to pass through the meat, you can turn off the fire and take out the mutton, put it on a plate and let it cool, you can slice it and set aside.

6. At this time, the Piyu soup is just like a pot of water, and it should continue to be boiled over medium-low heat for 2-3 hours, and it will become milky white mutton soup, turn off the heat.

7. Prepare a wok, turn on high heat, pour in an appropriate amount of mutton fat, lard and cooking oil, put the prepared peppercorns and peppercorns into the hot oil, immediately pour in the lamb slices just cut, stir-fry quickly, and when you smell fragrant, quickly pour in the milky mutton soup in the casserole and cook together.

8. After boiling to boil, continue to skim off the floating powder, add salt, pepper and chicken essence to start the pot and put it on the plate, sprinkle coriander.

9. Seasoning for mutton soup. Prepare a small plate, add dried chili noodles, salt, chicken essence and stir well, and when you eat a piece of meat, dip it in a little sauce, it is very delicious.

At the end of summer and the beginning of autumn, the weather is gradually cooler, people's appetite is slowly opened, mutton is sweet, warm, has a good tonic effect on the liver and eyes, and has a good tonic effect on people with weak body and cold hands and feet, especially suitable for autumn and winter.

1. Cut the fresh mutton into large pieces, wash it with the mutton bones, put it in a pot under cold water, and blanch it first 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 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.

3. Add water to the pot, bring to a boil over high heat, put the cleaned mutton and mutton bones in, first cook on high heat for 20 minutes, then turn to medium heat and cook for 20 minutes. Cooking over high heat can make the mutton soup whiter. If you have mutton fat, you can add some mutton fat to cook it together, which can make the mutton soup whiter and thicker.

4. After cooking for about 40 minutes, the lamb can be easily pierced with chopsticks, indicating that the lamb is cooked. At this time, take out the lamb and set it aside to cool. Do not remove the lamb bones from the pot and cook on high heat for another half an hour.

5. If there is less soup in the middle, you can add open code water to replenish it. Stewing mutton soup at home, the lamb bones do not need to be stewed for hours, which is time-consuming and exhausting. If you feel that the soup is almost thick, you can season it at the end.

I cut some more yams here and came in, so I cooked them for another ten minutes or so. When the yam is cooked, add salt, pepper, and chicken essence to taste.

6. Cut the boiled mutton into slices, and the lamb blood is also cut into slices, and the thickness is arbitrary.

7.Depending on your preference, you can also add a little chili oil and chopped coriander for a better taste. Chili oil is best fried in mutton fat, which can be better blended and flavored when added to mutton soup.

500 grams of lamb and 50 grams of coriander.

25 grams of red oil, 25 grams of sesame oil.

10 grams of ginger and 10 grams of green onions.

15 grams of refined salt, 15 grams of Sichuan pepper water.

5 grams of Sichuan pepper and 5 grams of cinnamon.

5 grams of tangerine peel and 5 grams of grass fruit.

Angelica angelica 5 grams, clove noodles 5 grams.

5 grams of cinnamon noodles and 5 grams of soy sauce finger locust.

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 on the bottom of the pot, put the mutton on top, add water until the meat is not over, boil over a hot fire, skim off the blood foam, and decant the soup without use;

2. Add water, boil over a strong fire, and 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 pepper, cinnamon, tangerine peel, jujube chongcao fruit, ginger, white mango, etc. into a spice bag with gauze, put it into the pot with ginger slices, green onions, and refined salt, and continue to cook it over a strong fire until the mutton is eight mature, add red oil and pepper water, and cook for about two hours;

4. At this time, the soup pot should always be kept boiling, take out the cooked mutton, cut the top silk into thin slices, put it in the bowl, sprinkle with chopped coriander, and the mutton soup in Shanxian County is ready. Weiyou can put chili oil and green onions on a flavor plate, lotus leaf cake into **, and serve them with mutton soup. When eating, put a little chili oil, lotus leaf cake with green onions, can be eaten with mutton soup.