Mushroom soup(jun1 gu dun yang tang )

Mushroom soup

Introduction:

"Sheep soup" has a long history in China's food culture. It is said that in the Xia and Shang Dynasties, there was a habit of drinking sheep soup in the Central Plains of China. "Yangtang" is found in many areas of China, which was first spread to the Central Plains by nomads. According to investigation, at present, there is a long history of making sheep soup in Jiangsu, Zhejiang, Sichuan, Shaanxi, northwest and Northeast China. There are many methods and varieties of "sheep soup", including nourishing, treating and preventing diseases, and general drinking. Therefore, the ingredients used vary according to the function. The quality of sheep soup depends on the quality of sheep. All parts of sheep can be made into sheep soup, but the best sheep soup is bone and meat. Today, I make an ordinary nourishing mutton soup. I put some mushroom in this soup, so it is called "mushroom stewed mutton soup". In addition, dangshen, Lycium barbarum, longan and tangerine peel are added in it, which has certain effects of tonifying yang, nourishing yin and tonifying blood. Sheep choose some broken bones with belt meat. There is no good mutton. These materials are all leftovers cut from half fan mutton. It's a pity to eat less meat, so it's used to make soup. In fact, there are a lot of meat, ha ha! The main methods are as follows; "

Production steps:

Step 1: soak the mutton bones in clean water for 5-6 hours, remove the bleeding water, and wash after soaking.

Step 2: then put all the ingredients into the pot and add water.

Step 3: then put all the ingredients into the pot and add water.

Step 4: sprinkle a little pepper into the pot and pour in a little Shaojiu

Step 5: sprinkle a little pepper into the pot and pour in a little Shaojiu

Step 6: bring to a boil over high heat, then skim the foam.

Step 7: simmer for another two hours.

Step 8: stew for two hours, then add salt, sugar and monosodium glutamate.

Step 9: after adjusting the flavor, burn the soup over medium heat until it is full of flowers, and skim off the oil slick with a spoon.

Step 10: skim the oil and sprinkle a little pepper again to turn off the fire.

Step 11: when drinking, serve with sand casserole and eat separately.

Materials required:

Mutton: 400g

Coprinus comatus: 100g

Mushroom: 100g

Dangshen: 5g each

Jujube: 1

Longan: 3

Wolfberry: 5g

Tangerine peel: 5g in a small piece

Ginger: 35g

Shaojiu: 30g

White pepper: 2G

Salt: 10g

MSG: 2G

Sugar: 5g

Zanthoxylum: 3 G

Coriander: moderate

Note: the characteristics of this mutton soup: white, slightly yellow, thick, fresh, slightly sweet, rotten meat. Warm tips: 1, no matter with any part of the sheep soup should be fresh, so even if no seasoning is added, there will be no smell or smell is very small. 2. Mutton or bone can be soaked in advance for a long time. After soaking, it can be blanched or not. For example, blanching should be done in cold water, and boiling water should be used when stewing. If you blanch with boiling water, the smell of mutton can't go out, the taste of mutton soup is not good. 3. It must be cooked with enough heat. It's best to peel off the bone and meat lightly. When drinking soup, it can be served with some parsley or scallion powder. This kind of "mushroom stewed mutton soup" is ready for your reference!

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jun1 Gu Dun Yang Tang