In response to the strong autumn dryness, coolness of the late autumn, "paste autumn fat" of the preferred meat, is naturally a strong warm tonic lamb, lamb compared to other home-cooked meat, in addition to the attributes of warm, lamb is also rich in protein, mineral elements, fat, etc., in the low temperature, cold feeling strong, can drink a large bowl of mutton soup, and then eat some pieces of lamb, nourishing and warming effect is very good.
So now the mutton stalls have also ushered in a hot wave of sales, but many people in the purchase of lamb, only like to buy lamb brisket, lamb chops, leg of lamb and other lamb parts with more meat content, the main reason is that the price of mutton is expensive, buy more meat, eat more lamb is worth the price.
But if it is more worthwhile to supplement the elderly and children with higher nutrition, it is more appropriate to be a humble and even easily overlooked sheep scorpion.
The sheep scorpion is the whole vertebrae of the sheep, because the bone section of the bone after the sheep scorpion is cut is like a "Y-shaped", flat like a scorpion with teeth and claws, plus the vertebrae are very long, so it is called "sheep scorpion".
But don't look at the sheep scorpion this part is the bone, the amount of meat is small, but it is the most nutritious content in the whole sheep, the bone marrow in the sheep spine, high calcium and high protein, and the sheep marrow is soft and smooth as tofu, coupled with a long period of stewing, so the nutrition of the sheep scorpion is easier for the human body to absorb and digest, so the sheep scorpion this part, is also known as the "king of calcium supplementation".
And the lean meat of the sheep that is adhered to this part of the sheep scorpion belongs to the bone meat, and the meat after stewing is particularly tender and soft, plus there is less fat, and eating more pieces does not feel greasy.
Lamb this part is the "king of calcium supplements", high nutrition, bone marrow succulent and tender, do not know how to eat on the loss, for the sheep scorpion this part, the northern city has "white soup, red soup" these 2 well-known practices, corresponding to the stew to nourish the sheep scorpion and red soup spicy sheep scorpion, stew nourishing sheep scorpion on the basis of the stew added some food supplementary herbs, so that the taste of the sheep scorpion soup is delicious, warm and nourishing effect is good, when the hot pot soup base is first-class.
And the red soup spicy sheep scorpion, can do fresh spicy taste, meat crisp juicy and flavorful, drink shochu to eat a perfect match, taste a piece, leave a fragrance in the mouth, the following deer share these two well-known practices to everyone.
【White soup nourishes sheep scorpion】
【Ingredients】:Sheep scorpion, white radish, tea water, ginger slices, onion, jujube, goji berries, northern qi, dang ginseng, spice packet (orange peel / sand kernel / cinnamon / clove / white root / licorice)
【White soup nourishing sheep scorpion & method】:
Step 1| because the white soup sheep scorpion pays attention to freshness, so the sheep scorpion needs to add more green tea when boiling water, after the sheep scorpion is cut into pieces, first soak the water to filter the blood water, and then cold water into the pot, put in a small handful of peppercorns, ginger slices, cooking wine, pour into half a bowl of green tea water, boil on high heat, the overflowing foam is skimmed clean, and then burned for a while, boiled until there is no floating foam overflow, you can fish the sheep scorpion out of the soup, washed with warm water.
Step 2| boiling water in a soup pot, add enough water at a time, add lamb scorpions, spice packets, rock sugar, ginger slices, onions, dates, goji berries, northern qi, ginseng and other ingredients, bring to a boil on high heat, turn to medium heat and simmer for 40 minutes.
Step 3| open the pot and add white radish pieces and salt to taste, change the heat to continue simmering for 40 to 50 minutes, after the second stew to the point, sprinkle with coriander crushed garnish, a soup fresh meat, fresh and moist white soup nourishing sheep scorpion stewed.
Course 2: Spicy sheep scorpion in red soup
【Ingredient List】:Sheep scorpion, green onion ginger garlic, onion, coriander, Pixian bean paste, tofu milk, brown sugar, soy sauce, white wine, salt, spices (pepper / cumin / cumin / fragrant leaf / cinnamon / grass fruit / white zhi / nutmeg / dried pepper / pepper / dried hawthorn)
【Red soup spicy sheep scorpion & method】:
Step 1| chop the sheep scorpion, put it in water and soak it for 2 to 3 hours, soak the blood foam, and then fly the water under the pot again, skim off the blood foam contained, fish it out and wash it, and do not pour the lamb soup used when boiling the water, but can be used again when the soup is used.
Step 2| simply wash all the spices, soak them in warm water for about 30 minutes to clear the bitterness of the spices.
Step 3| fry the oil in a wok and heat it, add coriander and onion and fry until golden brown, remove and discard only the bottom oil, then add Pixian bean paste and stir-fry the red oil, add ginger, onion, and green onion and stir-fry until fragrant, then pour in all the spices and stir-fry to bring out the aroma.
Step 4| add the sheep scorpion, pour in enough lamb stock, add garlic, soy sauce, white wine, stir-fry evenly, add tofu milk, brown sugar and bring to a boil over high heat, reduce the heat and simmer for 1.5 hours.
Step 5| after simmering to the point, open the pot to try to be salty and finally seasoned, then turn off the heat and continue to let the sheep scorpions simmer in the soup for 30 minutes to make the sheep scorpions more annoying, then you can eat.
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