How to make delicious mutton soup?

How to stew mutton deliciously?

Method

1. Wash angelica and ginger with water and cut into large pieces;

2. Debone the mutton, remove the fascia, and put it into boiling water. Remove the bloody water, let it cool, and cut it into strips 5 cm long, 2 cm wide, and 1 cm thick. 3. Pour an appropriate amount of water into the casserole, and put the ingredients into the pot. Bring to a boil over high heat

Remove the foam and simmer for 1 hour

How to make homemade mutton soup

How to make mutton soup?

How to make mutton soup 1 (Shandong Shanxian mutton soup)

Ingredients of the soup:

500 grams of mutton, 50 grams of coriander, red oil and sesame oil 25 grams, 10 grams each of galangal and green onion, 15 grams each of refined salt and pepper water, 5 grams each of pepper, cinnamon, tangerine peel, grass fruit, angelica, clove noodles, cinnamon noodles, and soy sauce.

Preparation method:

1. Wash and cut the mutton into pieces 10 cm long, 3.3 cm wide and 3.3 cm thick. Break the mutton bones and spread them on the bottom of the pot. Place them on top. For the mutton, add water until the meat is covered, bring to a boil over high heat, skim off the blood foam, and decant the soup;

2. Add additional water, bring to a boil over high heat, and skim off the foam. Add appropriate amount of water, boil and then skim off the foam, then add the mutton oil and cook for a while, then skim off the foam again;

3. Add the pepper, cinnamon, tangerine peel, grass fruit, Wrap galangal, white mango, etc. with gauze to form a spice bag. Put them into the pot with ginger slices, green onion segments, and refined salt. Continue to cook over high heat until the mutton is eighty-done. 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 into thin slices, put it in a bowl, sprinkle with minced coriander, and Shanxian mutton soup is ready. . You can put the chili oil and scallions on a sauce plate, put the lotus leaf cake on a large plate, and serve it together with the mutton soup. When eating, add a little chili oil, add green onions to the lotus leaf cake, and eat it with mutton soup.

Characteristics of soup:

Exquisite ingredients, fine preparation, rich seasoning, milky white soup, not fishy or smelly, mellow but not greasy, delicious taste,

Effects of the soup:

1. It has the effect of strengthening the brain and improving eyesight, especially suitable for the elderly and people with neurasthenia;

2. It has the ability of strengthening the body and replenishing blood, and is most suitable for diseases. The more powerful it is, the more nourishing it is, take it regularly;

3. Tonify deficiency and strengthen yang, warm the middle and warm the lower part.

Recipe 2 of mutton soup (mutton and radish soup)

Ingredients of the soup:

750 grams of mutton belly, one white radish, coriander, green onion, Ginger, salt, chicken essence, cooking wine, pepper.

Preparation method:

1. Wash the lamb belly and cut into thick shreds, wash and cut the white radish into shreds;

2. Sit on the pot Light the fire and pour in the base oil. Add the ginger slices and stir-fry until fragrant. Pour in boiling water. Add salt, chicken essence, cooking wine and pepper to taste. After the water boils, add the mutton and cook it first, then add the white radish and turn to low heat. Cook until the radish is broken, sprinkle with shredded green onions and coriander leaves, and serve. The mutton and radish soup is ready.

Characteristics of the soup:

The soup is fresh and meaty, tonic but not dry.

Efficacy of the soup:

1. Tonify the middle and replenish qi, nourish the blood and calm the nerves, warm the stomach and dispel cold, tonify deficiency and nourish the kidneys;

2. Radish has wide middle It has the function of lowering Qi, detoxifying and eliminating stagnation, clearing away heat and reducing phlegm.

Warm reminder:

Lamb belly, the lower part of the sheep’s abdomen, is best for stew.

Recipe 3 of mutton soup (Chengdu Jianyang mutton soup)

Ingredients of the soup:

Crucian carp, pork stick bones, sheep stick bones, mutton, lard , ginger, onion, salt, MSG, pepper, fennel powder.

Preparation method:

1. Make soup: Wrap crucian carp in gauze and cook together with pig bones, sheep bones and mutton;

2 .After the mutton is cooked, remove and slice it. Continue to simmer the soup over low heat until it turns white. The longer it simmers, the better;

3. Add lard to the pot, add ginger and fry until golden brown, then pour in the mutton , start to fry, after frying until fragrant, add a little salt, pepper, and fennel powder (this is very important, but don’t put too much, just a little bit);

4. After frying, you can pour the soup in Cook. After boiling, the soup should also be very white. Add an appropriate amount of salt and MSG, and a little fennel and pepper, just a little;

5. Remove the pot, add green onions and Jianyang mutton. When the soup is ready, take a plate of dried sea pepper noodles or a plate of green sea pepper. [Eating Zone]

Warm reminder:

1. The way to eat Jianyang is to put green onions in the soup. Generally, coriander is not put in the soup. Everyone should remember that if you put coriander, the mutton soup will not be the same. The pots are no longer authentic and will cover up the fragrance of the mutton soup;

2. Depending on whether the soup is a large pot or a small pot, just buy one or two crucian carp.

Characteristics of the soup:

The soup is delicious and the mutton is also delicious.

Recipe 4 of mutton soup (angelica, ginger and mutton soup)

Ingredients of the soup:

500 grams of mutton, 15 grams of angelica, 15 grams of ginger, 6 refined salt grams, 15 grams of cooking wine, appropriate amount of MSG.

Preparation method:

1. Wash the angelica and ginger with water, cut into long slices, remove the fascia from the mutton, put it into a boiling water pot to drain off the blood, remove and cut into 5 pieces Set aside 2 cm long and 2 cm wide strips;

2. Take a clean pot (preferably a casserole), add an appropriate amount of water, then put the mutton cut into strips into the pot, and add angelica and ginger. , bring to a boil over high heat, skim off the foam, add seasonings, simmer over low heat for about an hour and a half until the mutton is cooked and tender, and the angelica mutton soup is ready.

Efficacy of the soup:

1. Angelica sinensis is a blood-tonifying medicine commonly used in traditional Chinese medicine. It is warm in nature and has the effect of activating and nourishing the blood. Ginger can warm the middle and dispel cold, induce sweating and relieve the appearance of the skin. ; Mutton is warm in nature and can warm the body and replenish deficiency. The combination of the three has the effects of warming the body, nourishing blood, dispelling cold and relieving pain.

2.......

How to make mutton soup, how to make delicious mutton soup, home-cooked mutton soup

Stewed mutton soup is very delicious Delicious, specific steps:

1. Soak the mutton in cold water for two hours, changing the water every hour

2. Wash the mutton with clean water and cut into pieces Cut into small pieces

3. Pour enough water into the pot and put the cut mutton pieces into the pot

4. Bring the pot to a boil over medium heat and skim off the foam. , pour cooking wine

5. Then add peppercorns, onion, ginger, dried orange peel and hawthorn

6. Cover the pot, turn to low heat and simmer for 1-1.5 hours

7. Take out the orange peel and hawthorn, and then sprinkle in an appropriate amount of salt

8. Turn to medium heat and continue to simmer for 15-20 minutes, then turn off the heat and you are ready to eat

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Mutton mutton removal method:

Soaking mutton mutton removal method: first soak in cold water for about 2 hours, and change the water every hour, so that the ammonia in the mutton sarcoplasmic protein can be fully absorbed Leaching

Orange peel odor removal method: put a few dried orange peels in the pot, boil for a while, take them out, add a few more dried orange peels and continue cooking to remove the odor

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Sichuan peppercorn removal method: Add some Sichuan peppercorns, green onion, and minced ginger during the stew of the mutton to make the mutton smell-free and more tender

Hawthorn tart removal method: During the stew, When cooking mutton, you can put in a few hawthorns, which will have an excellent effect in removing the mutton, and the mutton will cook faster

Walnut mutton removal method: select a few good quality walnuts, break them, and put them in Cooking it with the mutton in the pot can also remove the mutton smell

How to remove the mutton smell from radish: Poke a few holes in the white radish, put it in cold water and cook it with the mutton to remove the mutton smell

How to stew mutton to make it delicious?

Stew in water, cut the mutton into small pieces, and do the same with the ribs. Blanch them in water, then replace the stew pot with water, half of the pot of water, then add the mutton and cook over high heat Boil it, put it on fire, add a bowl of water, then boil it again and add more water (don’t ask me how much water is appropriate!!!), add the appropriate amount of water, then bring to a boil, turn to low heat and simmer for 2 hours. The soup is thick and fragrant, and You can add some white radish (cut into small pieces) or chives (cut into sections) before serving. . Don't forget to add salt on the front and outside. You can add other condiments or not. If you add them, they can be condiments that don't take away from the taste, such as yam, bay leaves, and balsam. .

How to stew mutton to make it delicious?

The simplest way to stew mutton in Mongolia is to put the mutton in the pot, add cold water to cover the mutton, then add onions and ginger, and simmer over low heat. Add salt halfway through the stew. It's OK. You will smell the aroma of mutton during the process~~~:) The first method: stew large pieces of mutton (the size of two fists) with cold water (water is 3 to 5 times the meat) and ginger over high heat. Bring to a boil, turn down to low heat and simmer for an hour, then pick up the mutton and slice it, pour it into the soup, and add radish cubes. When the meat and radish are soft, you can dip them in the condiments and eat. Seasonings: Chop spicy green pepper and wild mountain pepper, add coriander, chopped green onion, MSG, salt, add a little mutton soup and mix well. The second type: cut the mutton into the size of ping pong balls and add water (water is 2 to 3 times the meat), ginger, an orange peel (dried is best, fresh ones are also acceptable), scallion joints (a green onion), Sichuan peppercorns, cooking wine, Put it in the pot and cook together. It will be almost ready after more than an hour. Then add salt (add salt after the meat is ready) and you can eat it. Stewed mutton with radish Ingredients: 500g mutton, 1000g radish, 10g tangerine peel. 15 grams of cooking wine, 20 grams of green onions, 6 grams of ginger, 3 grams of salt, and 1 gram of MSG. Production process: Wash the radish, peel and cut into pieces. Wash the mutton and cut into strips or pieces. Wash the tangerine peel, wash and break the ginger, wash and cut the green onions into sections. Put the mutton and tangerine peel into the pot and bring to a boil over high heat. Remove the foam and simmer for half an hour. Then add radish, ginger, green onion, cooking wine and salt. Stew until the radish is cooked. Add MSG and serve in a bowl. . The characteristic mutton stewed in this way has a light fragrance and has the effect of warming and replenishing qi.

How to make delicious mutton stew

Stewed mutton (Method 1)

Ingredients

Ingredients: 500 grams of mutton, carrots 300 grams, a little ginger. Ingredients: Coriander, salt, pepper, and vinegar can be eaten in appropriate amounts. When eating, add a little vinegar for a better taste.

Method

1) Wash the mutton and cut into 2 cm square pieces; 2) Wash the carrots and cut into 3 cm square pieces; 3) Coriander Wash and cut off. Put the mutton, ginger, and salt into the pot, add an appropriate amount of water, bring to a boil over high heat, then simmer over slow fire for 1 hour, then add the radish cubes and cook. Add coriander and pepper.

Tips

Features: It is suitable for indigestion and other symptoms, and it tastes delicious and can increase appetite. It is a must-eat in autumn

Stewed mutton (method 2)

The mutton is tender and soft, and the soup is delicious.

Ingredients

Ingredients: 500 grams of mutton (fat and lean), seasonings: 5 grams of ginger, 2 grams of star anise, 2 grams of pepper, 2 grams of fennel seeds [cumin seeds], green onions 10 grams, 3 grams of sugar, 10 grams of coriander

Method

1. Cut the meat into 1.5 cm square pieces, rinse with boiling water and remove, make the broth clear, add the meat, Add sugar and green onions; 2. Put ginger, aniseed, pepper, cumin and other ingredients into a cloth bag, seal it, put it into the soup, simmer the soup over low heat for half an hour, stir, and when cooked, add coriander and shredded green onions.

Stewed mutton with white radish

Ingredients

250g mutton, 150g white radish, 1 teaspoon wolfberry (5g), 1 aniseed, 2 green onions, fresh 2 slices of ginger, 2 teaspoons of cooking wine (10ml), 1 teaspoon of salt (5g), 1/2 teaspoon of pepper (3g), 1 teaspoon of oil (5ml)

Method

1 Wash the mutton and cut it into 5cm-sized pieces; wash the white radish and cut it into 5cm-sized hob pieces and set aside. Put the mutton pieces into boiling water and blanch them for a while to remove the blood foam, take them out and rinse them with running water. 2. Heat the oil in a casserole over medium heat, add scallions, fresh ginger slices and aniseed and sauté until fragrant. Add the blanched mutton cubes, add cooking wine and stir-fry evenly. Pour in an appropriate amount of water and bring to a boil, then turn to low heat. Cover and cook until the mutton is cooked. 3. Add white radish cubes, wolfberry, salt and pepper, mix well, and continue to cook until the mutton and white radish are soft and mature.

Carrot stewed with mutton

Ingredients

One carrot, 900 grams of mutton, 3500 ml of water, cooking wine, chopped green onions, ginger slices, appropriate amount of salt, sesame oil 1 tsp, appropriate amount of white pepper, and a packet of Sichuan peppercorns

Method

1. Wash and drain the carrots and mutton, and cut the carrots and mutton into pieces for later use. 2. Put the mutton in Pour in boiling water and blanch, remove and drain. 3. Heat up the pan, add an appropriate amount of salad oil, and quickly fry the lamb over high heat until the color turns white. 4. Add water and other seasonings (except sesame oil, white pepper and salt) , put them together into a pot and bring to a boil over high heat (I switched to a casserole for stew at this time). Reduce the heat to low and simmer for about 1 hour. 5. Add the carrots and continue to simmer for half an hour. Season with salt, white pepper and sesame oil. 6. If you like coriander and green onions, add coriander and minced green onions when eating. You can leave it out if you don’t like it

Wolfberry stewed mutton

Ingredients

Main ingredients: 1000 grams of mutton (hind leg), auxiliary ingredients: 20 grams of wolfberry, seasoning : 8 grams of ginger, 5 grams of green onions, 10 grams of rice wine, 3 grams of salt, 2 grams of MSG

Method

1. Wash the mutton, put it into a boiling water pot and cook it thoroughly; 2. Remove the mutton, wash off the blood foam in cold water, and cut into pieces; 3. Slice the ginger and cut the green onion into sections; 4. Heat the iron pot, add the mutton and ginger slices, stir-fry, and add cooking wine to the pot; 5. After frying thoroughly, pour the mutton and ginger slices into a casserole, add wolfberry, clear soup, appropriate amount of salt, and green onions, bring to a boil over high heat, and skim off the foam; 6. Cover the pot and simmer over low heat. , the mutton is cooked until it is tender; 7. Remove the onions, ginger, and add MSG.

Winter melon stewed with mutton

Ingredients

250 grams of winter melon, 200 grams of mutton, and 25 grams of coriander. 1 tsp of sesame oil, 1/2 tsp of refined salt, 1/3 tsp each of pepper and MSG, a little green onion and ginger.

Method

1. Cut the mutton into small pieces, blanch it in boiling water, remove and wash it: Peel the winter melon, wash the flesh, and cut it into "elephant eye pieces". Blanch in boiling water until thoroughly scalded, remove and drain; wash the coriander, mince and set aside.

2. Bring the soup pot to a boil, add mutton, green onion, ginger and refined salt, stew until it is eight ripe, then add the winter melon, stew until it is cooked and tender, remove the green onions and ginger, add MSG, sprinkle with pepper, Grind the coriander, drizzle with sesame oil, take it out of the pot and serve in a bowl.

Tips

**When stewing, first bring to a boil over high heat, then turn to low heat and simmer slowly, so that the raw materials are cooked and the soup is mellow and delicious.

Chestnut stewed mutton

Ingredients

Ingredients: 100 grams of lamb tenderloin, auxiliary materials: 30 grams of chestnuts (fresh), 15 grams of wolfberry, seasoning: salt 3 grams, 2 grams of MSG, 5 grams of cooking wine, 5 grams of ginger

Method

1. Put...

How to make mutton soup eat?

Ingredients and seasonings: lamb belly, aniseed, fennel, chili, cumin, white pepper, thirteen spices, curry powder, onion, ginger, garlic, coriander, pepper, salt, soup. Method: 1. Cut the mutton into small pieces and blanch it in water to remove the blood foam. 2. Boil a pot of water to make the soup base. Adjust the amount of water yourself. In order to simmer the mutton quickly, it is recommended to use a pressure cooker. After the water boils, add the freshly blanched mutton. There are two points to note here: the first is that when blanching mutton, the pot must be under cold water; when making mutton soup, the mutton must be under boiling water. 3. Add ginger slices, peppercorns, aniseed and a little fennel to the boiled mutton soup. During this procedure, be careful to use less aniseed ingredients. Generally speaking, one aniseed ingredient per kilogram of mutton is enough. Adding too many aniseed ingredients will affect the flavor of the mutton soup. 4. Add a small amount of white pepper to increase the freshness. 5. Add cumin. Cumin and mutton are a perfect match. Mutton soup with cumin tastes extremely delicious. 6. Add thirteen incense to increase the taste of mutton soup. If you don’t have thirteen incense at home, you can leave it alone. 7. Adding a small amount of sugar can enhance the freshness of the soup, but do not add too much, otherwise the soup will change its flavor. 8. Add a little bit of curry powder. 9. Cover the lid of the pressure cooker, put on the pressure valve, and continue to simmer for a while before turning off the heat. 10. Open the lid of the pot, add the garlic cloves cut into small pieces, cover and simmer for five minutes. 11. Finally, add salt, chopped green onion, and coriander, and the mutton soup is ready. In fact, making mutton soup is very simple. As long as you prepare enough ingredients, the mutton soup will taste very delicious, definitely no less than the soup made in the mutton restaurant. In addition, if you like to cook mutton soup, just add some vegetables, radishes, etc.

How to make delicious mutton stew

Ingredients 400 grams of mutton

Seasoning salt 3 grams soy sauce 6 grams green onions 5 grams ginger 5 grams garlic 5 grams 1 star anise 15 pieces of Sichuan peppercorns 1 small piece of cinnamon 6 grams of cooking wine 50 grams of soaked red pepper 2 grams of pepper

Recipe for spicy stewed mutton

1. Cut the mutton into pieces, blanch them to remove the blood, and remove them. Set aside the blanched mutton. Heat oil and sauté peppercorns, cinnamon and star anise until fragrant

2. Add ginger, garlic, green onions and pickled peppers and stir-fry until spicy, add mutton and stir-fry together, add pepper

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3. Add cooking wine, add braised soy sauce and put it in the pressure cooker for 30 minutes. Add salt before putting it into the pot

Cooking Tips 1. The most important thing in this dish is chili, I choose The best is soaked red pepper, which is spicy but not irritating, and has a slightly sour taste that just suppresses the mutton smell.

2. Don’t rush to release the pressure after 30 minutes of medium pressure in the pressure cooker. The meat will become even more rotten if it is simmered for another 20 minutes.

3. This soup can be added to a hot pot to stir-fry vegetables.

I hope my answer will be helpful to you

What seasonings are used in mutton stew soup?

Brother, your first point above is unscientific, because meat soaked in water will lose nutrients, which is a taboo in cooking meat. I am from Xinjiang, so I am best at cooking beef and mutton. I will make what you cook nutritious and delicious.

The method is as follows: 1) Put the washed and dried meat in cold water (the water is about three times the amount of meat) and cook over high heat to medium heat. Stir occasionally with a spoon to make all the blood foam float to the surface as much as possible. Wait until the water is boiled. After boiling, turn to low heat and skim off the scum; 2) Keep the fire low, add only peppercorns and ginger slices to the pot to remove the fishy smell, preferably more, do not add cooking wine because it is not braised; 3) About a It can be cooked in about half an hour, but the meat is not very rotten. You can cook it for a while longer. The time is determined by yourself. It is best to cook until it is tender and the meat can be easily chewed. You can add salt when it is cooked halfway; 4) When taking it out of the pot, Put a little coriander foam at the bottom of the bowl, use a little soup to break up the coriander foam and then scoop out the meat. (Put some carrot cubes half an hour before serving, which is nutritious and delicious, but don’t put too much, otherwise the soup will be sweet. Note: (1) It is recommended to use mutton for this method, and beef is recommended to be braised. (2) The meat has not been stewed until it is cooked. If there is too little water, you can add water, but be sure to heat the water.