What spices should I put in the lamb soup?

The biggest difference between mutton soup and beef soup is that mutton soup is fresher, while beef's is more fragrant, although both have fresh fragrance at the same time, but a careful comparison can be seen that the deliciousness of mutton soup is higher than that of beef soup, and the aroma of beef soup is higher than that of mutton soup. Wash the prepared lamb ribs and lamb legs, chop them into suitable small pieces, put them into a large basin, add 1 tablespoon of white vinegar, 1 tablespoon of cooking wine, and 2 small handfuls of flour in turn and stir quickly in one direction for 2 minutes, add enough water to rinse after washing, repeat 1 time, drain the water after washing, and set aside. Place in the seasoning packet.

<> grass fruit, bay leaves, cumin, peppercorns, cloves, angelica. The ginger is enough to cope with the smell of mutton, so that the stewed mutton soup will not have a smell. In addition to ginger, we can also add some side dishes that help deal with the flavor of mutton, such as white radish, Chinese cabbage, walnuts, wolfberries, etc.

Sichuan people often say: eating radish in winter is like eating "ginseng". Be sure to choose the mutton of Inner Mongolia, especially the mutton of the grassland, because the authentic sheep of Inner Mongolia If you want to sell mutton since childhood, the sheep will be castrated when you are very young, and you will be fed wild leeks from childhood to adulthood, so that the sheep that grow up has no smell, so it is not the sheep of Inner Mongolia that can be eaten as soon as you eat it, and the middle mutton chopsticks are sliced when they are inserted.

After the mutton soup is boiled, blanch the mutton slices and put them in the soup bowl, put salt and chopped green onions or coriander into the bowl, and fill it with hot mutton soup. If you like spicy, give another chili oil. Cut the mutton into pieces with water, cut the yam and carrot into hob pieces for later use, fry the green onion and ginger in the oil until fragrant, add the underwater mutton, yam, carrots, auxiliary materials, add salt and pour it into the casserole and stew until the mutton is cooked and rotten, and add chicken powder, monosodium glutamate, pepper, and sprinkle garlic sprouts out of the pot.

Mutton, haggis, and mutton bones are added, add an appropriate amount of green onions, ginger slices, 8 grams of Codonopsis, and 8 grams of angelica. Simmer over low heat for 2 hours.

The traditional mutton soup in my hometown, when boiling the mutton soup, only green onions, ginger and garlic are put in, and even salt is not put in. The pot is full of a large pot of mutton soup on high heat, and then after it comes out of the pot, I add five-spice powder and salt according to my own preferences, which is very original mutton soup!

You should put more star anise, and put more green onions, ginger and garlic cooking wine. The mutton soup made in this way has no fishy smell and has a better taste.

It is necessary to put bay leaves, peppercorns, spices, and chili peppers, because these spices can effectively remove the smell of mutton in the mutton soup when stewing the mutton soup, and can also improve the taste of the mutton soup.

I don't think you need to put spices, just put peppercorns, white pepper, ginger, and green onions. Because mutton has a strong fishy smell, using the above four can be a good way to remove the fishy smell, while adding spices will be counterproductive.

You need to put Sichuan pepper and stewed meat, and the mutton soup made in this way is very flavorful and very nutritious.

In fact, it should be cinnamon and sugar cane, so that it can be more delicious.

How to make lamb soup? What spices should I put in?

Hello dear, I'm glad to answer for you: How to make sheep soup? What spices should I put in?

Answer: Greeting Kai Ingredients: 800 grams of mutton, 300 grams of yam, 200 grams of carrots, appropriate amount of wolfberry, 8 red dates, 20 grams of green onions, 10 grams of ginger, 100 grams of white radish, 2 tablespoons of cooking wine, 5 grams of Sichuan pepper, 8 grams of cumin, 6 grams of salt, 3 grams of pepper Preparation of ingredients. Cut the lamb into cubes.

Put the ginger slices and green onion in the pot. Add the radish cubes and cooking wine. Blanch the lamb.

Beat the blood foam clean. Remove the mutton and put it in the pressure cooker, add a pat and hold in the ginger slices, green onions, and the material bag (peppercorns, cumin). Add two bowls of water.

Cover the pressure cooker and cook for 10 minutes. Prepare the yam. Carrot.

Clean the yams and carrots and cut them into hob pieces. Goji berries are cleaned. Put the boiled lamb in a pot and bring to a boil.

Add the mutton broth, yam and carrots and cook. Add wolfberry, red dates, salt, pepper, and mix to taste.

Every winter, lamb will sell well, so how should you make lamb soup? What spices should I put in them?

Mutton is rich in protein, calcium, magnesium, phosphorus and other minerals, which can provide raw materials for the synthesis of muscles and bones, and has the effect of strengthening muscles and bones. Stewed into mutton soup is easier to digest and absorb, and is suitable for more people to eat. Mutton is a warm food in traditional Chinese medicine that can clear the cold and cool qi from the body.

In addition, the warm spicy seasonings such as chili noodles and chili peppers added to the mutton soup have a better effect on repelling the cold, which is suitable for eating when the weather is cold and cool, and has a good effect of warming up the body and driving away the cold. <>

The main ingredients of mutton soup are water and lamb, and it is a food with a high protein content. Eating mutton can provide raw materials for the human body to synthesize immune factors, and enhance humoral immunity to a certain extent. In addition, lamb can relieve cold in the body, avoid colds, etc.

Lamb is rich in protein, which is the main ingredient in milk. Giving lactating women some mutton soup can promote the synthesis and secretion of milk, supplement nutrition for lactating mothers, and promote the growth and development of the baby.

1. Prepare some mutton, soak the mutton in clean water, change the water once in about two hours, and change it three times. Then put the mutton directly into the pot, add water to the pot, add ginger, green onions, cooking wine and other ingredients to the mutton, and wait for the water to boil for two minutes to remove the mutton. At this time, the surface of the lamb has changed color, just take it out and set it aside to cool.

2. Boil water in a pot, add ginger, green onions and other ingredients, then put the mutton directly into the pot and simmer over high heat. After boiling the water over high heat, reduce the heat to low and cook slowly. The lamb stew may be a little longer, at least two hours.

After two hours, you can open the lid and smell the lamb. At this time, add salt, monosodium glutamate, black pepper and other seasonings to the pot and cook for about 20 minutes, so that the mutton broth and mutton can fully absorb the flavor. Finally, sprinkle some chopped celery or coriander and you're ready to go.

When the mutton soup is stewed, only three seasonings are added, which are salt, monosodium glutamate, and black pepper. These three seasonings are indispensable for stewed soup, and other seasonings do not need to be added, because adding too much will affect the taste of mutton soup. When stewing mutton soup, it is not recommended to add chopped green onions, because chopped green onions do not bring out the umami flavor of the mutton soup, and chopped coriander and celery can mask the flavor of the mutton.

Chop the prepared lamb chops into suitable small pieces, put them on a plate, put in white vinegar, cooking wine flour and wash for two minutes, then wash with enough water, cut the radish into pieces, add enough water to the pot, blanch the washed lamb chops, remove the foam, put in the ginger peppercorns and boil over high heat, turn to low heat and simmer for about an hour, put in the washed radish pieces and cook for another 20 minutes, add an appropriate amount of salt, pepper to taste you, stir well, turn off the heat and remove from the pot; You need to put pepper, salt, vinegar, cooking wine, spices, green onions, ginger and garlic.

Choose good quality mutton, clean the mutton, add water and boil in the pot for about 20 minutes, soak it in cold water for 1 2 minutes and then take it out, heat the oil, put in some auxiliary materials and fry until fragrant, add some water, boil for about 10 minutes, put in the mutton, and then put in some of your favorite ingredients and ingredients; Pepper, stone salt, green onions, coriander, sesame oil, monosodium glutamate.

The mutton should be cut into pieces, the bones should be split into pieces, the lamb and bones should be fried in oil in a pot for a while, the water should be heated to cover the bones, and then the boiling should begin, and after cooking, some side dishes and seasonings can be eaten. The spices include chili oil, Sichuan pepper noodles, salt, chicken essence, and pepper, and this dish does not require many things, and it is relatively simple to make.

Wash the mutton, blanch it and remove it, then put water in the pot, boil in the ginger slices, put in the mutton to stew, and then put in chopped green onions, coriander, salt, and pepper to taste when cooked; You should put salt, pepper, green onions, ginger, garlic, and parsley on it.

Because the mutton has a strong smell, you only need to add 1 small piece of ginger, 2 green onions, 2 tablespoons of edible salt, and 2 tablespoons of cooking wine. Remove the smell, and you're basically fine.

To make mutton soup, you can generally put cooking wine, monosodium glutamate, salt and other seasonings, and at the same time, you can also put in cinnamon, bay leaves, angelica, cumin, tangerine peel and pepper and other spices. Remember not to put star anise in the mutton soup, which will make the color of the mutton soup less milky and ruin the taste of the mutton soup.

1. First of all, we knock the lamb leg bone from the middle, cut the mutton into small pieces, wash the mutton bone several times with water, and then soak it in water for about 1 hour, and soak the mutton in water. 2. Let's start to prepare mutton soup spices: 15 grams of dried ginger, 4 grams of angelica, 6 grams of kaempfera, 7 grams of cinnamon, 3 grams of sand kernels, add cinnamon, bay leaves, angelica, cumin, tangerine peel, appropriate amount, and then put the weighed ingredients into the clay fish bag, seal the mouth tightly, so as not to leak out the ingredients when boiling, the ginger is broken with a knife, the large pieces are cut from the middle, and put them in the bowl for later use.

3. The above spices and ginger are to remove the peculiar smell and increase the fragrance, the following begins to be made on the fire, add an appropriate amount of water to the pot on the fire, put the mutton bones into the pot with cold water and boil the water, turn the lower mutton bones with a spoon halfway, let it heat evenly, and hit the floating powder above after the water boils. 4. Then take out the mutton bones, and wash off the foam on them with clean water, add 40 catties of pure water in the hanging soup bucket, and then put on the fire, boil the fire, and continue to boil the mutton bones after the water is boiled. 5. Cook for about 1 hour, when the mutton soup is slightly white, put the mutton into the boil, and then put the big ingredients and ginger into the barrel to continue boiling, in the process of boiling the soup, use a spoon to remove the foam on the top, the mutton is cooked in the soup for about 1 hour and is already mature, at this time, the mutton is taken out, and the ingredients and ginger are also fished out.

6. We use the time to boil the old soup, put the sheep brain into the basin and soak the blood water, after the sheep brain is soaked into the pot to boil the water, the foam on the top is beaten, stew the sheep brain on low heat for about 8 minutes, stew the sheep brain to mature, scratch the sheep brain with your hands (you can also put it in whole), and then put the sheep brain into the soup bucket, add the sheep brain to make the sheep soup more thick and white. 7. After adding the sheep brain, the soup must be cooked on a high fire, some areas like a little thick white, you can add the sheep brain and sheep bone marrow in an appropriate amount, after 20 minutes into the sheep brain, the color of the sheep soup has been very thick and white, at this time the sheep soup is boiled, you can turn down the heat, and the whole boiling time of the sheep soup is about 4 hours. 8. Start to season the mutton soup below, add salt to the bowl to taste, cut the boiled hot mutton into thin slices and put it in the bowl, put the boiled mutton soup into the bowl, and then put in the coriander, if you like to eat chili peppers, you can add an appropriate amount of chili oil.

Put in fresh ginger, it's OK, ginger has a very big effect, can effectively resist the smell of mutton, mutton soup is very delicious.

You can put an appropriate amount of pepper, ginger, green onion, coriander, salt and other spices when making mutton soup, and the mutton soup is very delicious.

You can put some soup in the mutton soup, the mutton soup made by this seasoning is very delicious, the taste is particularly delicious, I will put a little into it when I make the soup, it is really delicious.

Cumin. In fact, people who like to drink mutton soup should know that cumin is a must, and drinking soup can bring out its unique taste. It is a food and medicine ingredient, and the shape of the fruit feels like rice.

Cumin can usually be used for stewed meat, stewed soup, steamed fish, stir-fried vegetables, hot pot soup base, etc., which has a very good effect on removing the smell and increasing the flavor, and can also make the meat ingredients re-flavor, which is also one of the commonly used spices for stewed mutton.

Chopped pepper fish head and boiled fish are two different Sichuan dishes, and the recipe for the seasoning is not exactly the same. If you want to make a chopped pepper fish head with the seasoning of boiled fish, the taste may be different from the traditional chopped pepper fish head. Of course, if you're willing to experiment, you can try tweaking the recipe to suit your tastes and preferences.

It is recommended that you try to make a small portion of Qiaohe as Zen to see if the taste meets your expectations.

What seasonings to put in the mutton broth.

Generally, cooking wine, monosodium glutamate, and salt are sufficient.

Seasoning refers to the condiments used for seasoning when making dishes, common natural plant spices, such as star anise, Sichuan pepper, cinnamon, tangerine peel, etc., but these should not be put in the mutton soup, so as not to cover up the umami of the mutton itself, as well as condiments soy sauce, oyster sauce, monosodium glutamate, chicken essence, salt, sugar, etc., usually make mutton soup will use salt and monosodium glutamate, without other condiments, so as to ensure the more pure taste of mutton soup.

What spices to put in boiling lamb broth.

You can put a small amount of cinnamon, bay leaves, angelica, cumin, tangerine peel, pepper, etc.

Some people like to eat spices, you can put a small amount of cinnamon, bay leaves, angelica, cumin, tangerine peel, pepper, dried hawthorn, etc. to remove the smell and fragrance, but not put a variety or even too much, otherwise too many spices will make the mutton soup with a strange taste and become unpalatable.

Delicious lamb soup recipe recommended.

1. Mutton soup.

Ingredients: lamb, cooking wine, green onion, ginger, Sichuan pepper, dried orange peel, hawthorn, salt.

Method. 1.Soak the lamb in cold water for two hours, changing the water at intervals of one hour.

2.Wash the lamb with water and cut it into small pieces.

3.Pour enough water into the pot and place the sliced lamb pieces into the pot.

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

5.Then add the peppercorns, 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 sprinkle in an appropriate amount of salt.

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