Nourishing and invigorating spleen and appetizing "assorted soup of mutton in casserole"(zi bu jian pi kai wei sha guo yang tang shi jin )

Nourishing and invigorating spleen and appetizing "assorted soup of mutton in casserole"

Introduction:

"Sheep soup" is suitable for all seasons, especially for ladies. It can replenish qi and regulate endocrine. Today, we will make a family version of warm tonic soup "casserole soup". It needs medium heat to make the soup boil, but it can't produce the effect of milk soup color with low heat. Generally, the soup should be boiled for three to four hours. Ladies eat, can use some angelica, every 500 grams of mutton put 2 grams, ordinary Lamb Soup production only put some spices can also. The specific measures are as follows; "

Production steps:

Step 1: main raw materials: mutton, scallion, ginger slices, Chinese prickly ash, clove, grass fruit, star anise, fennel, tangerine peel, Xiangye, yellow rice wine, salt, pepper, chicken essence, dried noodles, fried tofu, winter bamboo shoots, dried mushrooms, tofu boxes, vegetable balls, green vegetables, coriander, sesame paste, chili oil.

Step 2: put the spice into the box and cover it.

Step 3: then put the material box into the water pot.

Step 4: soak the mushrooms and set aside.

Step 5: soften the vermicelli and set aside.

Step 6: slice the bamboo shoots.

Step 7: cut the mutton into strips after soaking for 4 hours and bring to a boil.

Step 8: skim the froth and cook for 2 hours.

Step 9: cook for two hours, add mushrooms, bamboo shoots and rice wine and cook for another hour.

Step 10: in the casserole with vegetables at the bottom, spread the bubble on the vermicelli, in the vermicelli stack fried tofu, tofu boxes and meatballs.

Step 11: after boiling the soup for three hours, take out the spice box, onion and ginger. Sprinkle salt, pepper and chicken essence into the cooked soup to taste.

Step 12: spoon the soup and cooked mutton into the casserole.

Step 13: cook over low heat for another 30 minutes.

Step 14: after boiling in casserole for 30 minutes, add a few vegetable hearts, and then serve while it is hot.

Materials required:

Mutton: 300g

Scallion: 25g

Ginger slices: 15g

Dry noodles: 100g

Fried tofu: 80g

Winter bamboo shoots: 100g

Dried mushrooms: 15g

Tofu box: 150g

Meatballs: 150g

Vegetables: 200g

Coriander: 15g

Zanthoxylum: 3 G

Clove: 0.5g

Caokuo: 1 piece

Star anise: 1 piece

Fennel: 0.5g

Tangerine peel: 10g

Fragrant leaf: 1 piece

Yellow rice wine: 20g

Salt: 3 G

Pepper: 0.5g

Chicken essence: 1g

Sesame paste: right amount

Note: characteristics of soup and vegetable; milky white soup, beautiful color, delicious soup, delicious taste, diverse ingredients and rich nutrition. Warm tips: 1. Mutton should be soaked in water for 2-4 hours to remove the smell, which will be very delicious. 2. Mutton cut can not be blanched in boiling water, otherwise it is not easy to taste and boil. 3. To make Lamb Soup, add enough water at one time, and always boil it with medium heat to keep the soup in a rolling state. Only in this way can the soup be white and rich. It's better to put some dried mushrooms, and the taste will be better. Because there is no dry mushroom at home, I used some mushrooms, some color change, affect the whiteness, the effect is slightly poor, but the taste is OK. 4. When eating, scoop the soup into a small bowl. You can put some chili oil, sesame paste and coriander powder. If you don't like it, you can not put it. The soup will be more delicious.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Bu Jian Pi Kai Wei Sha Guo Yang Tang Shi Jin