Mutton soup has a good warming effect in winter, what kind of seasoning soup is put in mutton soup?

Chives or garlic sprouts, as well as green onions, plus a tablespoon of salt, MSG cumin powder. In this way, the faucet is on the top of the pot, and the soup is sold to a certain extent, add water and meat, and the fire is always boiling, and the white soup is still the same, and a pot of soup can be sold for a day. Remove water from the tripe and cleanse it.

Put 200 grams of pork oil in the pot, wait for the oil to boil, put the mutton and lamb tripe into the stir-fry, and then add the fresh soup. When the soup boils, add angelica, codonopsis, and sand cucumber and simmer over high heat. When the soup boils again, put in the spice packet (which contains star anise, Sichuan pepper, dried sea pepper, ginger, green onion, etc.).

Therefore, many mutton soups are actually delicious not because of the seasonings used, or the century-old secret recipe used, but the high-quality ingredients used. Generally, mutton soup made with real ingredients, in the process of seasoning, only need to add three seasonings and sprinkle some coriander. I was able to get their recipe for mutton soup, and then I realized that the secret to the deliciousness turned out to be so simple that it was nothing more than not putting ginger and sprinkling two dried peppercorns.

After many years, I met all kinds of mutton soup masters, and then continued to refine my mutton soup recipe, so that every year, at home, to say the least, I have to make mutton soup more than a dozen times.

The true taste of the ingredients. Generally, it is accompanied by some carrots or white radish, you can also add a fish head or something, and the other is garlic sprouts, coriander, green onions, and the seasoning is salt. Today we are going to share the mutton soup that I made myself in our hotel.

Mutton is hot, sweet and sweet, and is a good product suitable for winter tonic and yang, which can be regarded as a kind of nourishing and strengthening medicine. Therefore, when cooking, it is necessary to start with removing heat and fat.

If you want to make mutton soup delicious, you must first cook some broth, choose the best mutton bones to soak overnight, and after the mutton bones are soaked overnight, you can use a large pot at five or six o'clock in the morning to simmer slowly, about six or seven hours, and wait until about eleven o'clock. Killed a sheep, just the afternoon before began to boil mutton soup, the fire boiled all afternoon, the thick aroma of mutton came out, the mutton soup is also milky white, it looks very tempting, thinking that the next day this milky white sheep soup will definitely make the villagers praise endlessly.

You can put ginger to make it taste more delicious, and after putting ginger, it will reduce the fishy smell of mutton, and mutton will not taste so greasy.

You can put a little salt, a little chopped green onion, a little coriander, and a little pepper in the lamb soup.

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.

Making mutton soup at home is not as complicated as a street mutton soup restaurant, and the ingredients for stewing soup do not need to be so complete, and there is no need for chicken bones and pork bones crucian carp to participate, just mutton bones and mutton are enough. Let the stall owner chop it on the spot, come back and wash it with warm water, soak it with mutton for half a day, and remove the blood water. Then cool the pot under water, the amount of water should completely submerge the ingredients, and the lamb will be cut in large pieces.

Skim off the foam without any seasoning, and turn to low heat for two hours. At this time, the mutton soup is clear and delicious.

Remove the bones and peel, chop the back of the knife into a meat puree, add green onion and ginger juice, salt, and egg white, stir clockwise, squeeze out the meatballs and throw them into the pot of boiling water, and float up. Make your own food, the meatballs can be bigger, put the hot mutton into the soup bowl, sprinkle the green onion to give some salt, and pour the hot mutton soup into it, ensuring that the deliciousness is unforgettable. Spices:

6 grams of star anise, 10 grams of tangerine peel, 4 grams of cumin, 3 grams of white pepper, 6 grams of cinnamon, 3 grams of white cardamom, 4 grams of bay leaves, 4 grams of kaempfera, 1 gram of cloves; Special note: Jianyang mutton soup pays attention to the freshness of the soup, the taste is delicious, the aroma is pleasant, not greasy and dry, and it is a first-class nourishing and healthy soup.

The most common mutton soup is divided into two types, one is clear soup and the other is milky white soup. The cooking of these two soups is actually the same, but the taste is very different, the clear soup pays more attention to the deliciousness of the mutton soup, and the milky mutton soup is more inclined to the mellow flavor of the soup. No matter what kind of mutton soup is boiled, it is inseparable from the addition of mutton stick bones in the catering industry, and most of the mutton soup made at home is made with mutton.

In this way, the soup can be milky white, and the aroma of the soup will be greatly improved. Therefore, I personally suggest that if you like to drink more heavy mutton soup, you must add some mutton bones when boiling the soup, and the ratio of mutton bones and water is best controlled at about 1:5, and the aroma of the soup boiled in this ratio is the best.

If you like to eat mutton soup and can't accept mutton soup with too strong smell, then I personally recommend several spices to effectively remove the peculiar smell in the soup.

You should put more yams, more carrots, red dates and wolfberries, and an appropriate amount of angelica. In this way, you can have a certain warming effect, and you can also put some fungus, bean skin, enoki mushrooms, and some mushrooms.

White radish, cucumber, cabbage, yam, potato, tofu, and spinach are all suitable for lamb soup. It can not only remove the smell of mutton soup, but also play a role in improving freshness.

Mutton soup is warm, and should be combined with cold or flat vegetables to neutralize the taste, to avoid eating too much to cause internal heat discomfort, symptoms of fire, such as tomatoes, winter melon, loofah, rape, baby cabbage.

You can put vermicelli, bok choy, tofu, radish cubes, coriander, fungus, bean skin, enoki mushrooms or other mushrooms are very suitable.

Tomatoes, baby cabbage, spinach, enoki mushrooms, winter melons, rape, mushrooms, white radish, carrots, enoki mushrooms, potatoes, cucumbers, these foods can be put in.

I think it's okay to put some potatoes, shiitake mushrooms, fungus, yuba, enoki mushrooms, goji berries and so on in the mutton broth. These are all very good, and the nutritional value will be higher.

If you make mutton soup, you will usually put some coriander, winter melon, carrots, enoki mushrooms, and shiitake mushrooms, then these side dishes will be particularly delicious and nutritious.

Mutton soup has a good warming effect in winter, what is the standard for mutton soup for heat? Let's take a look at this problem**, I hope these contents can help friends in need.

It is necessary to boil the lamb stick bones in a large iron pot, since the water must be abundant, so add enough water at a time, add some vinegar in the case of boiling, boil for half an hour with red, change to low heat, boil until milky white, and simmer over low heat until the color of the soup is like milk. Time is positively correlated with water flow. Cook soup, according to personal conditions, beef and mutton roast, add salt, white pepper and vegetable oil, green onions.

It's very easy to make soup, as long as the ingredients are properly prepared in advance, boiled three times and simmered four times (the chef's opinion: generally two to three hours, and four hours). You don't have to boil too much, and the popularity depends on how well the soup is boiled.

Once boiling, simmer gradually over low heat to maintain popularity until the soup is ready to boil.

The best cooking time for lamb stick bone soup is about 1 hour, because the nutrients in the soup are key to carbon imitation water compounds, if the heating time is too long, new chemicals will be formed, but the nutrients will be destroyed. Beyond this time, high-quality purines will occur in the soup. The purines in the soup will cause the accumulation of uric acid in the blood.

Drinking soup with too much bleach can make you gain weight, but it can also cause diabetics, gout attacks, and cardiovascular disease. Vegetable and fruit soup is generally boiled and boiled to prevent the destruction of nutrients by long-term heating, mainly to reduce the destruction of vitamin C and B vitamins, and the river surface is not suitable for passing through vegetables and fruits to maintain the barrier from the atmosphere, thereby reducing the outflow of nutrients.

It usually takes more than 2 hours, and it takes more than 4 hours to make soup. First, cook for 20 to 30 minutes, then cook over low heat. The soup cooked like that is hot, raw, and tastes first-class.

For temperature, a temperature of 60 to 80 will destroy some vitamins, while the temperature of the ingredients should always be kept at 85 100.

Therefore, the key to simmering soup in a crockpot is to "simmer on a popular fire and simmer on low heat". The cooking temperature is at the boiling level of the noodle soup. The soup doesn't have to cook too quickly to prevent excessive movement of protein molecules in the soup and causing the soup to become cloudy.

Prepare other soups made with tap water, according to the level of ease of cooking of the food, first boiled in red, and then cooked over low or low heat. In this way, the delicious chemicals in the ingredients can be melted as much as possible, so that the juice is clear and mellow, and the original nutrients can be locked in to the greatest extent.

I need to cook on high heat for half an hour, then change to medium heat, boil it to white, and then simmer it over low heat until the color of the soup is the same as milk.

When boiling mutton soup, you must use a warm fire, and you must boil it for four or five hours before the meat can be boiled, and the taste of the soup will be more delicious, and you can't use high heat.

When making mutton soup, you should first turn to high heat, slowly turn to medium heat, and finally turn to low heat to boil, because the soup boiled out in this way is very delicious.

When making mutton soup, you should first turn the heat high, then slowly turn to medium heat, and finally turn to low heat, because the soup cooked in this way is delicious.

What is the best thing to eat to warm up in the cold winter? It must be drinking a bowl of mutton soup, think about it, when your window looks snowy, at home a family of people with a bowl of nourishing and warming mutton soup, does this picture feel warm just by imagining?

And mutton soup if not done well. It would be very unpleasant to drink, because the smell of mutton is very heavy. So, today I will teach you a skill of making mutton soup, let's learn it together.

1. Prepare spices to remove the smell and remove the smell

In everyone's impression, as long as we roast meat, we will put cooking wine, or star anise and the like to get rid of the fishy smell, but these are only useful for meat or fish, and are not very effective for mutton, which is very strong.

Therefore, we need to prepare grass fruit, angelica, and cinnamon, which can make the mutton taste fragrant and delicious, and can also remove the smell of mutton. Although Angelica angelica is a medicine, it is also a good choice as a spice. And cinnamon contains its own volatile oil, which can make mutton fishy.

2. Prepare the ingredients for the mutton soup

Go to the market and buy fresh lamb and bones, wash them at home and put them in water and let them soak for about four hours. Soaking for so long is mainly to remove the fishy smell inside the mutton.

At the same time, prepare chopped green onions, slice ginger, and peel garlic cloves for later use.

3. When everything is ready, start making delicious mutton soup

First of all, put the soaked mutton into the pot with cold water, boil the mutton under cold water pot after removing the soaked potato spine over high heat, boil over high heat to skim off a layer of foam in the water, turn on the high heat again and boil only the hand, wait until all the foam is skimmed clean, turn to medium heat and simmer for about two hours, in the process put the grass fruit, tangerine peel, and angelica into the pot.

In about two hours or so, we open the lid of the pot, add the appropriate salt, chicken essence, pepper and other seasonings, turn off the heat, and finally sprinkle with chopped green onions.

First of all, the mutton should be cleaned, after removing the smell, add some water to the pot, put the cut mutton pieces into the pot, and then add the green onions, ginger slices and an appropriate amount of salt, and you can also disturb the limbs into the fresh carrots to slow down, so that the mutton soup will be the best to drink.

First of all, after the lamb is cut, soak it in cooking wine to remove the fishy smell, and then cut it into small pieces and put it in water to simmer and then put in some condiments, of course, remember to put some wolfberries. In this case, it may be very delicious to drink in winter. The sail section returns to hunger.

It is necessary to clean the mutton, then add some salt and cooking wine to it, remove the fishy smell after soaking, remove the floating foam on it, and then pour boiling water into the mutton next to it, and then add the green onion sauce and fragrant swallow to continue boiling.

You can cut the potato mutton into some small pieces, and then put some green onion and ginger to blanch the water, and then put it in the pot and paste it with water, and boil it over high heat, so that the mutton soup boiled out is particularly white and not hidden, and the taste is also relatively good.

You need a large pot to boil the lamb bones, because you need more water, so add enough water at a time, add some vinegar while cooking, cook over high heat for half an hour, change to medium heat, cook until white, and simmer over low heat until the soup is like milk. Time is directly proportional to the amount of water. Boil the soup, according to the personal situation, the mutton and mutton are roasted, add salt, pepper, mutton fat, and chopped green onions.

Lamb bones are easy to make soupEasy to make soup, as long as the ingredients are properly prepared, boil three times and stew four times (chef's statement: generally boil for two to three hours, stew for four hours). Don't burn too much, the heat should be determined according to how boiling the soup is.

Once boiling, simmer slowly over low heat, keeping the heat hot until the soup is ready to boil.

Lamb Bone Soup TimeThe best cooking time for lamb bone soup is about 1 hour, because the nutrients in the soup mainly come from amino acids, if the heating time is too long, new substances will be produced, but the nutrients will be destroyed. Beyond this time, high levels of purines will appear in the soup. The purines in the soup cause uric acid to be deposited in the blood.

Drinking excessive purine soup can make people gain weight, but it can also cause diabetes, gout, and cardiovascular and cerebrovascular diseases. Vegetable and fruit soups are generally boiled to avoid the destruction of nutrients by long-term heating, mainly to reduce the destruction of vitamin C and B vitamins, and the water surface should not pass through vegetables to keep it isolated from the air, thereby reducing the loss of nutrients.

It usually takes more than 2 hours to make the soup with lamb bones, and more than 4 hours to stew the soup. First, cook over high heat for 20 to 30 minutes, then simmer. The soup cooked in this way is steaming, original and tasteful.

As for the temperature, a temperature of 60 80 destroys some vitamins, while the temperature of food is to be kept at 85 100 for a long time. Therefore, the key to simmering soup is to "simmer over high heat and simmer on low heat". The cooking temperature depends on how boiling the noodle soup is.

Do not cook the soup too quickly, so as not to cause the soup to become cloudy due to the strenuous movement of the protein molecules in the soup. For other soups cooked in water, cook them over high heat first, then over medium or low heat, depending on how easy the ingredients are to cook. In this way, the delicious substances in the food can be dissolved as much as possible, so that the soup is clear and mellow, and the original nutrients can be locked in to the greatest extent.