How to make mutton stew soup is delicious, how to stew mutton soup is delicious and simple

There are many ways to eat mutton soup, and the first recommended one is radish mutton soup. First of all, we need to prepare mutton, white radish, ginger and shallots, salt, monosodium glutamate, cooking wine, first we need to wash the mutton, then choose to drain the blood and water, cut it into pieces for later use. Green onions and ginger need to be washed, cut into sections and slices separately for later use.

Cooking wine and ginger slices need to be put into the mutton, grasp it well, and then soak it for half an hour. Wash the radish and remove the roots and cut it into pieces for later use.

We should pour oil in the pot, when it is burned to sixty percent hot, you can put in the green onion segment, after stirring fragrant, you can choose to put in the marinated lamb chops, and then stir-fry the oil over high heat, you need to pour an appropriate amount of water in the soup pot, we can put the mutton after boiling the fire, and then skim off the foam after boiling, put more than a dozen peppercorns to remove the fishy, and then simmer for 2 hours on low heat, put the radish in it, continue to simmer for 1 hour, add salt and monosodium glutamate, sprinkle some green onions to eat.

When eating mutton soup, there can also be other ways to match, which requires us to prepare yams, angelica, yellow essence, mutton, and salt. First of all, we have to wash the mutton, blanch it to remove the blood water and fishy smell, put the herbs in the pot, add an appropriate amount of water, boil until it boils, you can put in the mutton, and choose to add salt to taste after cooking.

If you want to make a delicious mutton soup, you need to master the skills, first boil the mutton in water, and then add chili oil to it, and the smell can be greatly reduced. In the pot you need to add orange peel, after boiling, we scoop up the orange peel and throw it away, and then put a few orange peels in it, continue to start cooking, repeat 3-5 times, this can help us remove the smell of mutton. Then break the walnuts, then wrap them directly in a gauze bag, and then choose to put them in the pot with the lamb and start cooking, you can remove the smell.

When we cook mutton, we need to put hawthorn in it, which can help remove the smell of mutton. When we fry the mutton until it is half-cooked, we can choose to add rice vinegar to it, and then add green onions, ginger, cooking wine and other foods to it, and then add garlic when the pot is started, and the smell of mutton can be removed, so that the mutton soup tastes good.

Lamb soup stew

Ingredients:500 grams of lamb.

Excipients:200 grams of white radish.

Seasoning:15 grams of cooking wine, 15 grams of ginger, 2 grams of Sichuan pepper, 15 grams of salt, 2 grams of monosodium glutamate.

Steps:

1. Rinse the mutton repeatedly, blanch it in boiling water and wash it.

2. Change the radish to a small note.

3. Put the mutton into a washed pot mixed with water, and the pot is placed on a hot fire to boil.

4. Beat off the foam, add ginger, cooking wine, and Sichuan pepper, and move to low heat and simmer until seven are ripe.

5. Scoop up the meat and change it into a medium note, then put it in the pot, and stew the radish until the meat is soft.

6. Beat off the ginger and peppercorns, add salt and monosodium glutamate, and put it into a container.

Nutritional value:

1. Mutton is warm, often eating mutton in winter can not only increase human body heat and resist cold, but also increase digestive enzymes, protect the stomach wall, repair the gastric mucosa, help the spleen and stomach digest, and play an anti-aging role;

2. Mutton is rich in nutrients, and is of great benefit to tuberculosis, tracheitis, asthma, anemia, postpartum qi and blood deficiency, abdominal cold pain, body weakness and chills, malnutrition, waist and knee soreness, impotence** and all deficiency and cold diseases; It has the effect of tonifying the kidney and strengthening yang, replenishing deficiency and warmth, and is suitable for men to eat regularly.

3. Enhance the body's immune function: Radish is rich in vitamin C and trace element zinc, which helps to enhance the body's immune function and improve disease resistance.

4. Help digestion: The mustard oil in radish can promote gastrointestinal peristalsis, increase appetite and help digestion.

5. Help the absorption of nutrients: The amylase in radish can decompose the starch and fat in the food and make it fully absorbed.

The "Compendium of Materia Medica" says: "Mutton can warm up and replenish deficiency, replenish and invigorate qi, appetize and fitness, benefit kidney qi, nourish gallbladder and eyes, cure deficiency and cold, five labors and seven injuries." Eating mutton in winter can resist wind and cold, and can replenish the body, which is a good product for health care.

Material: The main material is mutton, and the auxiliary materials are shown in the figure.

Production: 1, 2 and a half catties of lamb intercostal meat, cut into mahjong blocks the size of blocks or 3 5 cm blocks, can be. Soak in cold water for half an hour, you can add cooking wine to remove the smell, change the water 2 or 3 times during the period, and remove the water. After the oil in the pot is hot, add star anise, Sichuan pepper, cinnamon, bay leaves and stir-fry to make the fragrance, then add a little shredded ginger and green onions, and soon the green onion will be fried, and then add 2 tablespoons of 2 soy sauce (dark soy sauce is well colored, add the amount according to your preference.)

gram sugar and sauté until the sugar melts. 

2. Put in the mutton that has been controlled by water, stir-fry and color evenly, transfer to the pressure cooker, heat the water, cover the mutton, boil, skim the foam, put in the remaining ginger slices, green onions, 18 grams of salt (the specific amount is according to your own taste, and the amount is also determined by tasting the soup.) Then cover the pot, high heat, and cook for 30 minutes after gasping. Normally, you can stop the fire in 20 minutes, but this time it was simmered for an extra 10 minutes because it had fascia.

3. The steaming stewed mutton is out of the pot, the meat is rotten and not stuffed with teeth, which is very delicious. Because it is a homely practice, what ingredients are put at home, when adding ginger slices to the pot, add a small pinch of angelica, after stewing, the bitter taste of angelica has been dissipated, and the soup is delicious. You can also stew it with carrots as shown in the picture on the right

After the lamb has been simmered in the pressure cooker for 20 minutes, add the carrots cut into 2 cm cubes and simmer for another 10 minutes. If there are no ingredients at hand, the stewed lamb is also delicious. 

Super verbose talk about the effect of the compatibility of stewed mutton:

1. Mutton angelica soup is mainly used for tonics, nourishing qi and nourishing blood, and warming the kidneys.

2. Stewed mutton with white radish has the functions of tonifying the stomach and strengthening the kidneys and strengthening the yang.

3. Stewed mutton with carrots, which has the effects of tonifying weakness and invigorating qi and blood.

Since these are all tonic ingredients, wouldn't it be even more tonic to stew them together? No, white radish cannot be used with angelica and many medicinal herbs, which will cancel out the medicinal effect. Carrots and white radishes should not be eaten together as much as possible, and there is nothing bad about eating them, but the nutrients cancel each other out.

Tip 1: Before stewing beef, you need to clean and soak the lamb. It is preferred to rinse the mutton with water, in order to force out the blood in the meat and reduce the fishy smell, soak it in warm water for 10 minutes.

After the blood water flows out, prepare some water, add an appropriate amount of salt, and white vinegar, stir well, put the mutton into the water and soak for 10 minutes. Table salt and white vinegar, they have the effect of sterilization and disinfection, and can also remove the fishy smell on the mutton.

Tip 2: Blanch in a pot under cold water. The step of blanching is very important, and the soup that is stewed directly without blanching is turbid and not white at all. The blanched mutton, the stewed soup, is full of fragrance, and the soup is also very white, which looks very appetizing.

Lamb in a pot under cold water, put a few slices of ginger in the pot, you can remove the fishy smell, pay attention to blanching time not too long, after taking out, rinse the mutton with water.

Tip 3: When stewing mutton soup, you must add enough water, not halfway. Many people have the habit of adding water halfway through the stew, in fact, the mutton stewed in this way is not only not delicious, but also the soup is not fragrant.

The water in the pot must be added enough, after the soup is boiled, you can turn off the low heat and let the mutton simmer slowly, so that the mutton soup stewed out of the soup is white and rotten, and there is no fishy smell, which is very delicious.

Steps to prepare the stewed mutton soup.

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1. Prepare mutton, radish and other ingredients (the best choice of lamb leg meat, stewed mutton soup must choose an appropriate amount of mutton bones to stew together, the soup is delicious, you can directly buy the bone-in lamb hind leg, I didn't buy it this time, so I bought a mutton scorpion instead).

2. Put the lamb and the lamb scorpion under cold water.

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3. Bring the heat to a boil and boil the blood out (don't put anything fishy during the period, such as cooking wine, green onions, ginger, etc., don't put it).

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4Remove the blood and wash the mutton.

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5 Re-add enough water, put cold water into the washed mutton, then add a large piece of ginger, and beat it with a knife.

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6. Wait for it to boil again and then add an orange peel (it is best to use dried orange peel, but there is no one at home, and the freshly peeled orange is used temporarily.) It is also good to have yuzu peel at home, and the fragrance will also play a role in avoiding the smell. It's best not to use green onions or anything, the flavor of green onions is too much to grab the umami of mutton soup, of course, it depends on personal habits.

7. Simmer for an hour on low heat and remove the orange peel (at this time, the taste of the orange peel has been fully utilized, and it is not suitable to cook again.) Avoid the orange peel in the soup that has a strong flavor and a bitter taste. ）

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8. After taking out the orange peel, take out the mutton again (at this time, the mutton has been basically stewed, the softness and hardness are moderate, if you stew again, it is easy to stew the meat and the soup is turbid).

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9At this time, only the sheep and scorpions were left in the pot, and the heat was continued to simmer again, so that the soup could be simmered for about half an hour to forty minutes

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10After the soup has been stewed for enough time, at this time I see that the mutton soup is already very rich, and the soup is clear but not turbid, and then add radish.

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11Then put in the lamb that has been scooped up just now, and stew it with the radish for the final time.

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12After ten minutes, the radish was cooked, the mutton was soft but not rotten, and the soup was delicious but not muddy.

13Serve, season again, add coriander and chopped shallots, and salt to taste. (It is best not to put the salt directly into the whole pot, and put it when eating, which is conducive to retaining the freshness of the whole pot of mutton soup).

Web Links.

How to boil mutton soup to be both delicious and thick white, the chef will teach you how to do it in detail, and it is delicious and tasteless.

If you want the mutton soup to be delicious, you have to soak it in advance. In this way, the impurities and blood foam in the mutton can be soaked out. Add enough water at once, and don't add water again in the middle of the soup.

After boiling, you can reduce the heat to medium-low and simmer. It has to be long. The mutton soup that comes out of this way is delicious.

You can configure the seasoning according to your needs.

Stewed lamb with ginger and wolfberry.

Ingredients: 600 grams of mutton, 1 large section of ginger, 8 grams of wolfberry Accessories: 2 tsp salt, 1 2 bowls of vinegar and cooking wine, 2 tbsp oil.

Method:1Wash the mutton and cut it into pieces, pour it into boiling water, add vinegar, blanch to remove the smell, and pick up 2After the old ginger is brushed, it will be cracked.

3.Heat a wok with vegetable oil and sauté the ginger until fragrant.

4.And stir-fry the mutton pieces, add 8 bowls of water and cooking wine, boil the wolfberries, change to low heat and simmer for about 1 hour.

5.When the meat is cooked, add salt to taste and turn off the heat.

1. Prepare the raw materials.

2. Cut half of the green onion into half and cut half of the green onion into green onion segments. Slice the ginger and chop the parsley into small pieces for later use.

3. Add water to the pot and bring to a boil, add the mutton boiling water until the surface is white, remove the water and rinse.

4. Add an appropriate amount of water to the pot, put in the green onion and ginger slices to boil, add the mutton to boil again over high heat, turn to medium heat and cook until it is soft and delicious, remove it and let it cool.

5. Cut the lamb into large slices and set aside.

6. Add the soup of boiled mutton to the pot, put in the mutton slices, turn 8 wolfberries to medium heat to keep the soup boiling and simmer until the soup is thick and white, 1g of salt, 2g of chicken essence, 2g of pepper to taste, put it in a bowl and sprinkle it with coriander and chopped green onions.

Step 1: Wash the lamb;

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 chopped white radish pieces into a casserole and bring to a 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 large 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.