What is the best thing to put in mutton soup? What ingredients are better in mutton stew

It is better to put white radish in mutton soup as a side dish.

The effect of mutton is to "replenish, warm and rise", and the effect of white radish is just "laxative, clear and lower", its taste is sweet and cool, which can cool and remove fire.

Moreover, white radish also helps digestion and lowers blood lipids.

The mutton soup can be put with vermicelli and carrots, the vermicelli can absorb the soup of the mutton soup, which is very umami, and the carrots can set off the freshness of the mutton.

Wash the mutton, cut it well, pot it under cold water, add a few slices of ginger and an appropriate amount of cooking wine, remove it after boiling, and remove the blood foam impurities. At the same time, boil a pot of boiling water for later use. Pour a little oil into the pot, fry the appropriate amount of stewed meat to make the fragrance, the stew can be bought ready-made in the supermarket, or you can put it according to your usual habits, mainly pepper, big material, cumin, bay leaves, cinnamon, cloves and the like.

After the spices are stir-fried, add the ginger slices and stir-fry until the fragrance is fragrant. Pour in enough boiling water, be sure to have enough, it's best not to add water halfway, in case you want to add only a small amount of boiling water, put in the green onion knot (only the chopped green onion is left at home, so there is no way...). Add a small amount of salt and white pepper and black pepper, salt should not be added at first, otherwise the taste of the meat will not be good because of osmotic pressure.

First open the lid and boil over high heat, skim off the foam, then cover, on high heat for 20 minutes, remove the green onion knots. Reduce the heat to medium-low and cook for 50 to 60 minutes. Add an appropriate amount of salt to taste, and if you need to add side dishes such as carrots, add them about 20 minutes before cooking.

Vegetables with sweet, cool or flat taste are not only delicious, but also conducive to health and nutrient absorption.

Mutton soup is warm, should be paired with cool or flat vegetables to neutralize the taste, to avoid eating too much to cause internal heat discomfort, the symptoms of fire, such as tomatoes, winter melon, loofah, rape, baby cabbage, chrysanthemum, callus white, spinach, enoki cabbage, lettuce, tofu, lotus root, mushrooms, white radish, etc., at the same time, because the mutton soup has a fishy smell, you can add sweet vegetables to weaken the taste, like: enoki mushroom, carrot, chayote, cucumber, cabbage, yam, potatoes, etc.

1. Chopped leeks: Fresh leeks can fully release the umami of mutton soup, put the chopped leeks into a bowl, and use a spoon to flush them directly into the bowl after the mutton soup boils.

2 fresh mint leaves: refreshing and delicious. Peppermint is cool, can clear heat and sweat, and can treat epidemics, body heat, throat inflammation, headache and discomfort, swollen and sore gums and other diseases.

Step 1: Wash the lamb; Rock shortage.

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 over high heat, keep the heat high 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 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 cut white radish pieces into the casserole and 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 big 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 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.

Hello. To make mutton soup, you need to put in lamb chops, pour in cooking wine, green onions, ginger slices, salt and radish cubes, and add coriander after cooking.

The lamb soup is delicious with hawthorn, salt, green onion and ginger.

1. Salt. Adding salt can make the lamb rot faster. Because salt itself has strong penetration, adding water to cook will penetrate into the mutton prematurely, and the meat quality of mutton will be dehydrated in advance and naturally shrink, resulting in the mutton soup is difficult to cook out of the fragrance, and it is even more difficult to boil until the soup is milky white.

2. Hawthorn. Adding hawthorn can soften sheep with core spring meat. Hawthorn itself has more hawthorn acid, and hawthorn acid can improve the activity of proteolytic enzymes, so boiling mutton soup with hawthorn can speed up the decomposition of protein and fat, thereby helping mutton stew soft and rotten faster, and mutton soup is naturally more milky and fragrant.

3. Green onion and ginger. Add green onion and ginger to remove the fishy must. No matter what soup is cooked, the two ingredients of green onion and ginger are indispensable, the main role of the two is to remove the smell and increase the fragrance, of course, we can also add some cooking wine or rice wine at the same time to remove the smell, and finally add some coriander when filling the bowl, the fragrance is stronger, and the taste is more attractive.

Precautions for making mutton soup

1. You can't put star anise.

When we make mutton soup at home, the first thing we should keep in mind is star anise. Star anise will make the stewed mutton soup blacken, and the stewed mutton soup will become more and more flavorful. At the same time, it also destroys the umami of mutton, so we must not put star anise when cooking mutton at home.

2. Do not put cooking wine.

Although cooking wine can remove the smell of meat, it lacks its usefulness when cooking mutton. Friends who have cooked mutton soup with cooking wine know that the mutton stewed after adding cooking wine tastes sour. Therefore, the next time you cook mutton, remember not to put cooking wine, otherwise it will greatly affect the taste of mutton soup.

Ingredients: 500 grams of lamb chops, 10 grams of wolfberry, 300 grams of white radish, 5 red dates, 3 grams of salt, 15 grams of ginger, 5 grams of green onions, appropriate amount of coriander, 20 grams of cooking wine.

Steps: 1. Rinse the lamb chops with water and change the water several times until there is no blood.

2. Cut the green onion and ginger for later use.

3. Bring hot water to a pot and add green onion and ginger.

4. Pour in cooking wine.

5. Put the lamb chops in, boil out the foam, turn off the heat and remove them.

6. Wash the lamb chops with clean water.

7. Clean the wolfberries and red dates.

8. Peel and cut the white radish into cubes.

9. Put the cleaned lamb chops into a deep bowl.

10. Add green onions, ginger, wolfberries and red dates respectively.

11. Add salt.

12. Add an appropriate amount of water to the bowl at the end.

13. Add enough water to the steamer and put the bowl into the steamer.

14. Cover the lid, bring to a boil over high heat, turn to medium fiber potatoes and steam over low heat for 90 minutes.

15. Sprinkle an appropriate amount of coriander out of the pot and enjoy.