In autumn and winter, stewed lamb soup, just use this method, the ingredients are less flavorful, and the soup is fragrant and fragrant. After the frost fell, the late autumn in the north was even drier and colder, and before it entered the winter, it was cold in the morning and evening, and it was necessary to make plans for the winter. In the morning, after the children went to school, they went to the vegetable market to buy a piece of lamb, a few lamb chops, and a pot of lamb soup to warm their stomachs and make up for it. Every autumn and winter, mutton soup is an indispensable soup on my family's table, mutton is the preferred ingredient for cold and warmth, and the stalls selling mutton in the vegetable market are too good to be good when it is cold.
The home-cooked method of stewed lamb soup, the soup is umami, there is no smell, and the lamb is soft and nutritious. Lamb soup my family likes to stew, try to in addition to the onion and ginger, do not put any spices, keep the nutrition of the food itself is not destroyed, the soup juice is original, the entrance is fresh without any smell. Many people cook lamb soup, when it is hot, you can drink it, if it is cold, not only does the surface float a layer of white grease, but it is also particularly smelly to drink, and it is difficult to enter. How can you use the least amount of spices to create a pot of delicious lamb broth? Today, Yu Mama will share with you, the home-cooked method of stewed lamb soup, the steps must be carefully looked at.
【Home-cooked lamb stew】
Ingredients used: 560 grams of lamb, 3 lamb chops, 1 piece of sheep blood, 1 slice of baizhi, 1 piece of ginger, 1 spring onion, 1 sprig of coriander, 1 spoonful of pepper, 1 tsp of salt, water to taste
【Preparation Method】:
1, prepare the ingredients used, I used lamb, lamb chops, sheep blood, there are haggis can also be put a little, the less condiments the better.
2: Soak the lamb and lamb chops for a while, soak in blood and water, and wash the dirt several times.
3: Use a bone chopping knife to chop the lamb chops into small pieces, cut the lamb into pieces, and plate them for later.
4, ginger with the back of the knife pat flat, put the cut lamb and lamb chops in the pot, add water over the lamb, the whole process does not add the pot lid, cook on high heat until boiling, do not add the pot lid can disperse the smell of the lamb.
5: Continue to cook for 7 or 8 minutes after the water is boiled, cook out the blood foam of the lamb and lamb chops, turn off the heat and fish out.
6: Use hot water to clean the lamb and lamb chops again, wash all the blood foam and drain the water.
7, the washed lamb and sheep into the pot, ginger slices, green onion knots, white root together into the pot, add enough water, the amount of water can be added to more than twice the lamb, boiling will evaporate.
8, after boiling on high heat, keep boiling for 40 minutes, the casserole pot is open throughout the pot, do not add a lid, keep the soup of boiling boiled lamb, after impact, the soup juice that comes out of the pot is thick and white without smell.
9: Cut the sheep's blood into small pieces, soak in cold water and wash and set aside.
10: After boiling for 40 minutes, reduce the heat to cover and simmer for another 20 minutes.
11: Open the lid, put the washed sheep's blood into the pot, cover and simmer for 10 minutes, turn off the heat.
12: Add salt and pepper, stir well to taste, wash and cut the parsley.
13, put the mutton soup into the soup bowl, add the coriander leaves and mix well, you can enjoy the delicious, secretly tell you that the lamb soup and the grilled brand are a perfect match.
Rain Mom Tips:
1, stewed lamb soup, do not put too many condiments, cover up the fragrance of the food itself.
2, when stewing, keep boiling state, must not cover, cover the mutton flavor stewed into the meat, the taste is not good.
3, stewed lamb soup, you can also put vermicelli to eat together, the taste is also very delicious.
Hello everyone, I am Rain Mama's little chef, the original author in the field of food, the food blogger, the full-time mother of liangbao, and I have always liked to give my family the simplest ingredients to make original and healthy food. If you like my article, welcome to follow me, but also please comment, like, share to more friends who like food. If you have any ideas and suggestions, you are also welcome to leave me a message and discuss it together, all articles are original by Yu Mama, and those who steal pictures without permission and pirate articles will be investigated.