Mutton soup(yang rou tang )

Mutton soup method:

Raw materials for mutton soup:

750 grams of mutton,

250 grams of scallion,

500 grams of potatoes,

500 grams of lentils.

150 grams of lard,

25 grams of garlic,

A piece of fragrant leaves,

5 g fennel seed,

A little chili powder,

25g flour,

Light condensed milk 100g,

15 grams of refined salt,

Water 3000 grams.

Processing steps of mutton soup:

① Cut the mutton into pieces, shred the onion, stir fry in lard until yellowish, add mutton, garlic powder, chili powder, Geranium leaf, fennel seed, high heat for 5 minutes, add water and medium heat for 15 minutes, bring to a boil.

② Wash and dice the potatoes, wash and cut the lentils into strips, heat high for 8 minutes, put the flour into the soup, add appropriate amount of water and make a thin paste, put the flour into the soup, boil it together, add light condensed milk, mix well, adjust the taste with salt, heat high for 1 minute.

Mutton soup

synonym

Mutton soup (dishes) generally refers to mutton soup

Mutton soup is a dish, the main raw materials are mutton, chili oil, pepper noodles, salt, etc. the soup is white, fat but not greasy, no smell of mutton. It has its own characteristics of local famous food all over the country.

Mainly put the sheep bones together into the big pot to make soup, and then put the fresh mutton cut into mounds and the cleaned mutton offal together into the soup pot to cook. After boiling, take it up and drain it, then cut it into thin slices and put it into boiling water for a while. Then pour it into a soup bowl. Pour in the hot and white mutton soup, sprinkle with green onion, and make a bowl of steaming and fragrant mutton soup. Add a dipping dish with chili oil, pepper noodles, salt, monosodium glutamate and other seasonings to make mutton soup.

Practice points

1. When boiling soup, we must keep boiling state, otherwise the broth is light and not milky

2. When boiling, add proper amount of sheep oil and boil it to make the soup more fragrant

Raw material production

There are 1000 grams of mutton, 200 grams of honey, 200 grams of dried Rehmannia glutinosa, 200 grams of Guishen and 200 grams of Chuanduan, 100 grams of Achyranthes bidentata and 50 grams of shangbeiqi.

(1) remove the skin of mutton, remove the fat and fascia, wash and cut into pieces or silk

(2) put mutton, dried Rehmannia glutinosa, Guishen, Chuanduan, huainiuxi, shangbeiqi into the pot, add water and heat, and cook for about 10 hours. Take the thick juice, remove the residue and leave the meat, then add the honey, boil it into maltose, and then eat it.

nutritive value

Main ingredients: 500g sheep bone, 10g Codonopsis pilosula, 10g red jujube, 10g wolfberry, 1 ginger

Ingredients: cooking wine 1 / 2 tbsp pepper a little salt 2 tbsp sugar 1 / 2 tbsp monosodium glutamate 1 tbsp

Production process:

1. Wash and chop mutton into pieces, cut dangshen into sections, wash, soak jujube and wolfberry thoroughly, wash ginger and slice;

2. Add water to the pot. When the water boils, put the mutton into the pot. Boil it over medium heat to remove the blood. Remove it and rinse it for use;

3. Put mutton, ginger, dangshen, jujube, medlar, refined salt, monosodium glutamate, sugar, pepper, cooking wine into the soup bowl, add water, steam in the steamer for 2 hours and take out.

Mutton soup is bright in color and milky white in color, beautiful in quality and rich in nutrition, and delicious in taste. The production method is: first, the washed mutton is cooked, and the meat and soup are separately placed. When eating, cut the mutton into pieces, stir fry the oil, onion, garlic (or wax gourd) in the pot, then put the mutton pieces, add the right amount of broth, and boil.

Efficacy characteristics

Rotten meat, sweet soup, milky juice, can drink soup meat. Mutton contains protein, fat, carbohydrate, vitamin BL, vitamin B2, niacin, calcium, phosphorus, iron, etc. Its nature is warm and taste first, warm in dispersing cold, resolving stagnation, invigorating glands and Qi, warming and Tonifying Kidney Yang, which has certain effect on treating asthenia and fatigue, winning thin and keeping milk. Achyranthes bidentata is bitter and sour in taste, flat in nature, strong in muscles and bones, and has the function of promoting blood circulation and menstruation. This dish with mutton as the main material, with a variety of traditional Chinese medicine, has the effect of breast.

Local cuisine

Luoyang, Henan

When you go to Liu Xiufen in Tiexie, you will see a few sheep soup shops opposite. When you enter the shop, you will see the boss skillfully waving his knife and slicing out a bowl of mutton. When you hold the blue and white porcelain bowl in your hand and drink a mouthful of mutton soup, the soup is white, fat but not greasy, and has no smell of mutton. There are pancakes as company, you will taste the most authentic mutton, the most rich flavor! The most authentic Tiexie mutton soup is not added any miscellaneous meat, medicine, only sheep bone, mutton boil system! Just like the simple people of Henan, they only pursue the most original, true and healthy taste!.

The main ingredient of mutton soup is leg bone. Usually, it is simmered at low heat every night and sold only the next morning. The boss puts a large number of cracked sheep bones in a big pot about one person deep and 2 meters in diameter, and adds water and homemade spices. After the soup boils, it is boiled over low heat all night. In this way, the bone marrow and collagen body in the sheep bone can be boiled into the soup. Soup is also very particular about cooking mutton, large pieces of mutton and mutton are cooked 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 into the boiling soup. The aroma is delicious. The local people like to use the hard noodle "Guokui" to soak in the soup. The dry and hard Guokui can fully absorb the soup in the bowl. When you chew it, of course, the more you chew it, the more "beautiful" (Luoyang dialect). Mutton soup is only sold in the morning, because at this time the mutton soup can be described as "perfect".

Henan Lingbao

Mutton soup in Lingbao, western Henan, almost everyone drinks mutton soup. Everyone has several stories about mutton soup. Mutton soup for Lingbao is not only a kind of diet, but also a kind of culture, an inseparable emotion between Lingbao people and it.

The origin of Lingbao mutton soup is unknown, but it has a long history.

Shan county, Shandong Province

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

"Shanxian mutton soup" was first created in 1807 by Xu, Dou and Zhou family, so it was named "Sanyi spring" mutton restaurant. The establishment of "Sanyi spring" mutton restaurant caused a great sensation in the catering industry at that time, which laid a solid foundation for the future fame of "Shanxian mutton soup". Now, Shanxian mutton soup, which has a history of nearly 208 years, has a unique style of "white color like milk, mixed water and fat, pure texture, fresh but not smelly, fragrant but not greasy, rotten but not sticky". It has been included in the Chinese famous recipe. Only Shanxian mutton soup is included in the list of soup, which is called "the first soup in China".

Tengzhou, Shandong Province

It is said that as early as the spring and Autumn period and the Warring States period, Fan Li, the Prime Minister of the state of Yue, came to live in seclusion in Yangzhuang Town, Tengzhou City. Seeing the beautiful grass and water in Yangzhuang Town, he raised sheep here to make a fortune and grace the people. Zaozhuang mutton soup is a famous food with a long history. It is famous for its thick, delicious, non fishy, fat but not greasy, and various patterns. The daily sales volume of mutton in Yangzhuang town is more than 1500 Jin. Tengzhou mutton soup has been popular in southern Shandong and Northern Jiangsu, and its production method has been recorded in Chinese cuisine.

When it comes to Zaozhuang cuisine, the most characteristic is the mutton soup in the streets. Daobei mutton soup is thick and fragrant. Soup, light yellow and slightly white, is a Tengzhou characteristic clear soup without any additives; meat, is large, very in line with the character of "big bowl drinking, big piece eating meat" of Lunan people. From the point of view of nutrition, mutton soup is very nutritious and easy to absorb. Mutton is warm in traditional Chinese medicine and suitable for tonic all year round.

Tengzhou mutton soup has a long history. Daobei mutton soup in the urban area has long been famous. The mutton soup of hecanggou, baogou, Xinji, Yangzhuang, Shanting and Jisuo in Nansha, Tengzhou has come from behind. Most of the mutton soup restaurants in urban and rural areas have their own advantages, and their business is very good. Wulixiang mutton soup, located on the West Ring Road, has been a famous local food for many years, especially the mixed mutton. The mutton mixed with coriander, chili powder and other seasonings made by them has unique flavor and rich nutrition, which makes people want to eat.

Tengzhou mutton soup mainly put the sheep bones together into the big pot to make soup, and then put the fresh mutton cut into mounds and cleaned mutton offal together into the soup pot to cook. After boiling, take it up and drain it, then cut it into thin slices and put it into boiling water for a while. Then pour it into a soup bowl. Pour in the hot and white mutton soup, sprinkle with green coriander, and make a bowl of steaming and fragrant mutton soup. With a mixture of chili oil, pepper noodles, salt and monosodium glutamate, it becomes mutton soup.

Jinan, Shandong

It is said that in the last years of the Qianlong reign of the Qing Dynasty, about 1776, Jin Maosheng, the founder of the sheep soup shop of the Jin family, was forced to make a living because of his poor family. He had the idea to do the sheep soup business to support his family. Mutton is superior meat, but the smell of mutton makes diners often shy away and dare not ask for it. In order to find a good recipe for eliminating the smell of fishy smell, old man Jin Maosheng took great pains to make experiments on the seasonings, and made great efforts in the production. He selected hundreds of natural seasonings, made countless combinations, selected and concentrated them for countless times, and finally made a mutton soup that is not fishy, not smelly, delicious, and suitable for all ages. Therefore, old man Jin Maosheng also became an old man of feisheng Legend inside and outside the city, and spread a memorable beautiful legend. Jin Maosheng, an old man, devoted himself to the study of the prescription for removing the smell and greasiness of mutton soup. He tried it for many years, but it was hard to find a correct solution. Therefore, he was depressed all day, and one day, the old man entered

Chinese PinYin : Yang Rou Tang