Tips for making mutton soup

Be sure to keep boiling when cooking soup, otherwise the soup will be very weak and will not smell like milk.

4. When cooking, add a proper amount of sheep oil and boil it, so that the soup will be more fragrant.

Raw material production editor

Mutton1000g, honey 200g, Radix Rehmanniae, Radix Cinnamomi Japonici, Radix Dipsaci 200g, Achyranthis Radix100g, and Radix Astragali 50g.

Sheep soup

Mutton soup (8 portions)

(1) mutton is peeled, degreased and fascia removed, washed, sliced or shredded.

⑵ Put all mutton, Radix Rehmanniae, Radix Angelicae Sinensis, Radix Dipsaci, Radix Achyranthis Bidentatae and Radix Astragali into a pot, add water and light it for about 10 hour, collect thick juice, remove residue and leave meat, and then add honey to boil it into maltose.

Practice editing

Ingredients of the soup: 500g of sheep bone, 0g of red dates 1 0g, 0g of medlar10g, 0g of ginger10g,1tablet.

Nourishing mutton soup

Nourishing mutton soup (4)

Ingredients: cooking wine 1/2 tablespoons pepper, a little salt, 2 tablespoons sugar 1/2 teaspoons monosodium glutamate 1 teaspoon.

Production process:

1, the mutton is washed and chopped, the codonopsis pilosula is cut and washed, the red dates and medlar are soaked thoroughly, and the ginger is washed and sliced;

2. add water to the pot. After the water is boiled, put in the mutton slices, boil the blood over medium heat, pick it up and rinse it for later use;

3. Put mutton slices, ginger slices, codonopsis pilosula, red dates, medlar, refined salt, monosodium glutamate, white sugar, pepper and cooking wine into a soup bowl, inject clean water, steam in a steamer for 2 hours and take it out.

The mutton soup is bright and milky white; The soup is beautiful and nutritious; Not fishy and delicious. The production method is: firstly, the washed mutton is cooked, and the meat and soup are separated. When eating, cut the mutton into pieces, first stir-fry the oil, onion and garlic (or wax gourd slices) in the pot, then put the mutton pieces, add a proper amount of broth and boil.

Efficacy feature editing

Rotten soup is sweet, and the soup is milky white, so you can eat meat with soup. Mutton contains protein, fat, carbohydrate, vitamin B 1, vitamin B2, nicotinic acid, calcium, phosphorus and iron. Its nature is warm and sweet, warming the middle warmer to dispel cold, resolving stagnation and resolving hard mass, strengthening glands and benefiting qi, warming kidney and strengthening yang, and it has certain curative effect on treating physical weakness, losing weight and galactorrhea. Achyranthes bidentata tastes bitter and sour, and has the functions of strengthening bones and muscles, promoting blood circulation and dredging channels. This dish is mainly mutton, with a variety of Chinese medicines, which has the function of strengthening the chest.

Local food editor

Luoyang, Henan

When you go to Tiexie Liu Xiufen, you will see several mutton soup kitchens opposite. When you walk into the store, you will see the boss skillfully waving a knife and cutting a bowl of mutton. When you hold a white porcelain bowl in your hand and take a sip of mutton soup, the soup is white, fat but not greasy, and has no fishy smell. There is also a sesame seed cake as a companion, and you will taste the most authentic and rich flavor of mutton! The most authentic bloody mutton soup is made of sheep bones and mutton, without any miscellaneous meat and herbs! Don't use any superficial efforts to make gimmicks, just like simple Henan people, just pursue the most authentic, authentic and healthy taste! .

The main ingredient of mutton soup is leg bone of lamb. Usually it is simmered every night and sold until the next morning. The boss put a large number of broken sheep bones into a cauldron nearly one person deep and 2 meters in diameter, and added water and homemade spices. After the soup is boiled, simmer it all night. In this way, the bone marrow and collagen in sheep bones are boiled into the soup. Mutton stew is also very particular. Large pieces of mutton and mutton are killed and cooked now to ensure freshness. In a large bowl with a capacity of more than 1000 ml, grab one or two large pieces of mutton and pour them into the boiling soup, which is fragrant. The local people like to soak the hard "pot helmet" in the soup. The hard pot helmet fully absorbs the soup in the bowl and chews it carefully. Of course, the more you chew, the more "beautiful" (Luoyang dialect). Mutton soup is only sold in the morning, because mutton soup at this time can be described as "whole".

Henan Lingbao

Mutton soup is in Lingbao, western Henan. Almost everyone drinks mutton soup. Everyone has several stories about mutton soup. Mutton soup is not only a diet of Lingbao people, but also a culture and an inseparable feeling of Lingbao people.

The history of Lingbao mutton soup can't be traced back to June, but its long history is beyond doubt.

Shanxian County, Shandong Province

The most representative traditional famous food in Shan County has a history of more than 208 years.

"Shanxian Mutton Soup" was founded in 1807 by Xu, Dou and three people, hence the name "Sanyichun" mutton restaurant. The establishment of "Sanyichun" mutton restaurant caused quite a stir in the catering industry at that time, which laid a solid foundation for the famous "Shanxian mutton soup" in the future. Nowadays, Shanxian mutton soup, which has a history of nearly 208 years, has been listed as a famous soup in China with its unique style of "white as milk, blending water and oil, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky", and only Shanxian mutton soup has been rated as "the first soup in China" by Chinese people.

Tengzhou in Shandong province

Zaozhuang mutton soup

Zaozhuang mutton soup

According to legend, as early as the Spring and Autumn Period and the Warring States Period, Fan Li, the prime minister of the State of Yue, lived in seclusion in Yangzhuang Town, Tengzhou City. Seeing the fat and beautiful grass in Yangzhuang, I raised sheep here to get rich and benefit the people. Zaozhuang mutton soup is a famous flavor with a long history. It is famous for its thick soup, delicious taste, no fishy smell, fat but not greasy, and various patterns. The daily sales volume of mutton in Yangzhuang Town is above 1.5 thousand Jin. Tengzhou mutton soup has been fragrant in southern Shandong and northern Jiangsu, and its making method has been included in China menu.

When it comes to Zaozhuang cuisine, the most distinctive thing is the mutton soup all over the street. Daobei mutton soup has a lot of meat. Soup, light yellow and slightly white, is a clear soup with Tengzhou characteristics, without any additives; Meat is large, which is very consistent with the character of Lunan people who "drink in a big bowl and eat meat in large pieces". Nutritionally speaking, mutton soup is nutritious and easy to absorb. Mutton is mild in Chinese medicine, and it is suitable for tonic all year round.

Tengzhou mutton soup has a long history, and Daobei mutton soup in the urban area has a long reputation. Mutton soup in Canggou, Baoshan, Xinji, Yangzhuang, Shanting, Tengzhou and other places came from behind, and mutton soup kitchens all over urban and rural areas also had their own advantages, and the business was very good. Wulixiang mutton soup, located in the west ring road, has been a famous local flavor for many years, especially the mutton offal in this shop is a must. Their mutton offal, with coriander, pepper powder and other spices, has a unique flavor and rich nutrition, which makes people want to eat.

Tengzhou mutton soup is mainly to put sheep bones into a large pot to boil soup, and then put the cut fresh mutton and cleaned mutton offal into the soup pot to boil. After cooking, take it out and drain it, then cut it into thin slices and put it into boiling water, then pour it into a soup bowl, pour boiling white sheep soup and sprinkle with green parsley to make a bowl of steaming mutton soup. Mutton soup made of Chili oil, pepper noodles, salt and monosodium glutamate.