When the spring is cold, the temperature changes greatly, and the temperature difference between day and night is obvious, and it is most comfortable to have a bowl of hot mutton soup at this time. There are still many lamb stockpiles during the festival, and the taste is great to make a pot of delicious lamb soup, cook noodles or drink directly.
By Flower's Gourmet Kitchen 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
Leg of lamb 500 g
A handful of semolina
Half a carrot
Sliced ginger onion to taste
Star anise, peppercorns a little
Salt, pepper salt, pepper to taste
<h2>Practice steps</h2>
1, here first explain: if it is a leg of lamb meat purchased in the supermarket, then direct processing is no problem. But if it is taken out of the freezer, at the current room temperature, no five or six hours is not frozen, so if you are ready to eat, it is recommended to move from the freezer to the refrigerator one night in advance, so that the lamb is cut overnight, it is very good to cut; even if you change your mind and do not want to eat, it will not be bad, and then put it in the freezer. The coarse powder wants to be completely soaked soft, it takes about three hours, it is recommended to soak one night in advance, the preparation work is done first, and the production is particularly simple.
2, a pound of lamb cut into pieces after cold water under the pot, boiling will have a lot of blood foam, here must be filtered, remove the blood foam, so that the next boiled lamb soup is fragrant and not fat.
3: Next, press the lamb first, prepare an appropriate amount of green onion slices of ginger, 2 star anise and a small handful of peppercorns.
4, the pressure cooker to put in a sufficient amount of warm boiling water, choose beef and mutton - braised stall, the reason why did not choose the soup or stew mode, because the last two time is 45 and 35 minutes, I have tried before, so the lamb is too cooked, and then processed to crush. So here we choose the pressure cooker to press for half an hour, as for what mode, this according to their own pressure cooker flexible mastery on the line.
5: As a side dish of lamb broth, prepare white radish and coriander. After a pound of lamb is stewed, there is actually not much, so half a radish is generally enough.
6, all the lamb and soup, all poured into the wok, pay attention here, the spices and shallots and so on are left out. Bring to a boil again and add the slices of radish, at this time adding a small spoonful of salt. Fresh lamb broth, without the use of soy sauce, soy sauce, etc., will greatly destroy the umami taste.
7: Keep on low heat, cook for 5 minutes, then add the soft vermicelli and continue to simmer for 5-8 minutes. Keep the heat low so that the soup does not evaporate easily, and the saltiness can be adjusted by tasting the soup during the stewing process.
8, the time is up, add two seasonings, a small spoonful of pepper oil and a little pepper. Peppercorn oil is made of fresh and tender peppercorns and rapeseed oil, taking into account the two flavors of hemp and incense, mixing vegetables, boiling broth, and adding a little when cooking noodles, the taste is particularly praised. Delicious or not, you've tried it and you'll know.
9: Finally sprinkle a handful of coriander strips and turn off the heat to remove the pot.
10, we eat at home, sheep soup can be matched with too many methods. Sometimes I boil more, lamb soup in the morning to add noodles to make soup noodles to eat, put in some wrapped wontons perhaps, frozen dumplings can also be boiled. The delicious soup is a versatile delicacy, let's try it ~ ~ ~ ~
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