Time boils into a taste, delicious flowing through the heart, cold dew: "lamb soup".
"Cold wind moving, miserable cold dew zero" cold dew is approaching, Zhengzhou is accompanied by a light rain, the air is wet and cold, at this time miss the lamb, feel that do not eat a mouthful of hot lamb is not enough to soothe the appetite.
Lamb can be regarded as one of the most respected tonic foods in China. Its sex is warm, can warm the stomach and resist the cold, especially in autumn and winter. Li Dongyuan, a famous doctor of Jin Yuan, once pointed out: "Ginseng can replenish qi, and mutton can complement the shape." ”
Mutton can be said to account for half of the country, a fresh word can explain, half is fish, half is sheep, it is cold, go to the lamb soup restaurant in the morning, every family is in a long line, waiting to drink a bowl of sheep soup, sheep soup everywhere is not the same, but the same way, are a boiling word, a meter-large iron pot, grunting boiling lamb bones, soup as thick as jade.
A few friends sat at an old-fashioned table and served a large bowl of steaming haggis soup. I like haggis soup, autumn and winter season can not refuse it, lamb tripe crisp, sheep liver is dense, sheep blood is tender, sheep lung soft bomb, the cauldron boiled out of the fresh flavor of lamb, and gathered the taste of different water, with a sesame sauce baked cake or cake shredded, one step in place, eat greedy, pot dry bowl net, eat enough can also shout the boss plus a bowl of soup, eat from the tip of the tongue warm to the tiptoe, cool down to drink bowl soup properly.
In addition to the soup of mutton, it is really chaotic flowers and charming eyes, from south to north to eat different ways, the most famous lamb in Jiangsu and Zhejiang is the tibetan mutton. Lamb is cooked in a special wooden barrel, and the soup is milky white, crisp but not rotten. Slices of lamb shimmer with the color that makes your mouth hungry, hooking you can't help but drool, and I heard that the south, which has no heating, relies on this mouthful of lamb to withstand the cold of winter.
This lamb single beam, made a lot of mouth-watering lamb delicacies, mutton soup, tibetan mutton, as well as yellow braised lamb, lamb delicacies everywhere emerge in an endless stream, all stem from the taste of lamb, it is complementary to do side dishes is also complementary, with tacit understanding, such as and a variety of staple foods to eat. The most well-known is the lamb steamed bun. The lamb delicacy that must not be missed. A steamed bun is broken into the size of a soybean, water siege, mouth soup, single walk, dry pulling, etc., at first glance the content is simple, in fact, can eat unlimited flavor.
The steamed bun is not stirred when eaten, but eaten around the edge of the bowl. Some people feel that eating lamb steamed buns is not lively enough, plus a large spoonful of oil spicy seeds, red tongtong, oil shiny bowl of soup, steamed buns in the soup to emerge, pinch a bite, the taste, absolutely. There are also people who like vinegar, eating mutton soup, lamb steamed buns do not forget to add vinegar and incense, "Materia Medica" said: "Lamb with vinegar eats hurts people's hearts." Lamb is hot, vinegary and warm, similar to wine, two things cooked together, easy to make fire and blood. Therefore, vinegar should not be added to the mutton broth. Therefore, the meat aroma should also know how to maintain health, so that it is more secure and more mellow to eat.
Said a few kinds of mouth-watering lamb delicacies, saliva has wet the placket, tomorrow is the cold dew season, then make a lamb soup with mutton, and vegetables, regardless of the priority and secondary lamb soup, there should be some, enoki mushrooms, as well as cut into thin wires of fungus, carrots, and dried tofu to absorb the aroma of sheep soup, green vegetable leaves a fine sprinkle, hot, soup is both clear and thick, lamb soft and tender, more rich meat aroma, to bowl such mutton soup to soothe the impatient taste buds is also excellent.
"Prepare ingredients": lean lamb, enoki mushrooms, bean skin, green vegetables, carrots, black fungus, eggs, ingredients: salt, chicken essence, soy sauce, white pepper, sugar, onion crisp, starch, water starch, thirteen spices, sesame oil.
"Prepare in advance": Lamb is cut into short strips or thin strips along the texture of the meat, Enoki mushrooms are cut off from the old roots, rinsed and scattered, carrots are peeled with a tool, the bean skins and greens are washed and cut into strips, the black fungus is soaked and the roots are cut into strips, and the eggs are beaten into a bowl for later.
To prepare the "lamb soup":
Stir the eggs, add 2 spoonfuls of egg liquid, 1/2 tablespoons of soy sauce, 1 tablespoon of white pepper, 1/2 tablespoon of sugar, 2 spoons of onion puff pastry, 2 spoons of starch and 1 tablespoon of thirteen spices to the chopped lamb, and stir until the shredded meat is sticky.
Pour 3 bowls of water into the pot, bring to a boil over high heat, add the mixed lamb shreds into the pot and cook for 3 to 5 minutes, then fish out the mutton after changing color, put it in the bowl and set aside.
Leave the original soup in the pot, skim off the surface foam with a spoon, add the mushrooms, shredded fungus and shredded bean skin on high heat for 1 minute, then add the shredded carrots and shredded greens.
Add 1 1/2 tablespoons of salt and 1 tablespoon of chicken essence to season the broth, and when all the ingredients in the pan are about to run out, add the lamb shreds and stir them with chopsticks, and pour the remaining egg mixture along the edge of the pan.
After the egg liquid slowly solidifies, add 2 spoons of water starch to outline the soup, add 1 spoonful of sesame oil to Titian, stir well and then turn off the heat, put it into a bowl with a spoon, with two burnt cakes, you can eat.
"Delicious to see here":
This soup can be made of lean lamb or leg of lamb, and the shredded lamb is beaten during the marinating process in order to quickly remove the taste and fishy, and also to make the taste of the lamb more tender and smooth. The selection of side dishes inside is also relatively homely, you can choose your favorite side dishes to put, do not have to put such a kind, it looks nutritious. Onion crisp is a very good help for the de-fishy lamb, you may wish to fry more and put it up, usually stir-fry a little very out of the taste.
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