In the winter, the white snow on these two days has added some chills, in addition to cold protection and warmth, the diet should be warm. When I was a child, I often heard the old man say that "it is better to wear cotton outside than to wear cotton inside", which means that it is not cold when it is warm in the stomach, which is more effective than wearing several layers of clothing, and it is also reasonable. When I came back from work cold, I could drink a bowl of hot soup, warm from head to toe, and instantly eased up. Speaking of drinking soup, the mother who grew up in Inner Mongolia likes the most is the sheep soup, the kind with the meat with soup, that is called an addiction, that is called a fragrant!
To make mutton soup, Bao Mama this time is to use local materials, what is used at home. A few days ago, there were some lamb leg meat that were not used up, and then turned out two bags of haggis, which was wonderful to make soup, and when I was in my hometown, my father often matched it like this. In fact, winter is very suitable for eating lamb and haggis, the role of warm supplementation is still quite obvious, whether you are cold invasion, or weak physique, you can supplement nutrition at the same time, enhance physical fitness, because the protein content in lamb is very high. Mutton haggis soup is more suitable for people with cold stomachs, some female friends love to have cold hands and feet in winter, at this time you must consider eating some mutton haggis soup.
Haggis, that is, sheep water, is now blessed to buy processed semi-cooked ingredients with lamb trotter meat, sheep head meat, lamb liver, heart, intestines and tripe. This ingredient is very suitable for cold to eat, in addition to rich nutrition, the spleen and stomach and liver are very good, but also to replenish qi and blood, eat it in winter not only to relieve hunger and full stomach, but also to drive away cold and cold.
Why is the lamb haggis soup not fragrant? I think if you want the mutton soup to be delicious, in addition to haggis, mutton is indispensable, with a little fat soup is more fragrant, must be soft and rotten, the fat is boiled out; then there is haggis to go, fortunately, what we buy is processed, it is also omitted that step, directly with the lamb to do it; and then use seasonings, in fact, there is no need for too much, a few must be put on it, but the star anise can not be used.
【Lamb haggis soup】
Ingredients needed: 240 grams of lamb shank meat, 560 grams of cooked haggis, 90 grams of semi-dried bean skin, half a carrot, 1 small piece of coriander, 4 cloves of minced garlic, 4 green onions, 6 slices of ginger, 2 dried chili peppers, 1 small slice of baizhi, 1 spoonful of cumin, 2 spoons of cooking wine, salt to taste, a little vegetable oil
Detailed instructions:
1, fat and lean leg of lamb meat ready, too fat place to remove a part of the next time to make haggis soup to use; haggis taken out of the bag, thawed after hot water wash twice for later; semi-dried bean skin on the salt, need to wash it several times to salty, soak soft and then use; radish I used most of the half, this is more casual, you can also add more points;
2, wash and slice the radish and set aside; cut the lamb into slightly thick slices, and then prepare the ginger slices, green onion, dried chili peppers, white root, cumin; the bean skin has been soaked soft, fish out the water and set aside;
3, iron pot, add a little vegetable oil to prevent stickiness in the hot pot, first put the lamb and onion ginger on high heat and stir-fry until the fat meat part spit oil, pour in haggis, put dry peppers, stir-fry on high heat until the soup becomes clear;
4, pour 2 tablespoons of cooking wine into the side of the pot and stir-fry to remove the fishy;
5, haggis and lamb into the gas pressure cooker, and then pour in 2 inches of boiling water without ingredients, put in baizhi and cumin, screw the lid, start the timer after steaming, press for 30 minutes;
6, the time is up, the lamb is soft and rotten, the soup is rich and delicious;
7, pour in the radish slices and bean skin, add salt to taste, and then stew until the radish slices are cooked and soft;
8, Finally add the coriander and minced garlic and mix well, turn off the heat when you open the pot again! The soup is thick and rotten, so fragrant!
The fragrant [lamb haggis soup] is ready, and Bao Ma will nag a few words again:
1, if you want the haggis soup to be delicious, it is best to have lamb, the soup is more fragrant and the taste is strong;
2, this soup, because of the use of fat and lean lamb, so the oil is still quite large, stir-fry when the vegetable oil should be put less, play a role in the pot does not stick to the good,. Then there are ingredients like radish that can be added more and degreased;
3, stewed lamb soup, star anise can not be put, it will suppress the umami taste of lamb, but also make the lamb taste chai; the correct seasoning in addition to the onion ginger, white root and cumin is indispensable, can play a role in freshening;
4, cooked haggis and lamb together with the pressure cooker pressed, do not worry about overheating, this ingredient is very resistant to stewing and not broken, and the time is more delicious, more fragrant.
This article is the original work of Bao Ma Xiao Chef, it is strictly forbidden to carry and steal pictures, and infringement must be investigated! Bao Ma's small chef specializes in home cooking, pasta and breakfast. Food is the taste of home, love can do better, three meals have "temperature", experience the fun in the kitchen!
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