Chinese Food
Radish and mutton noodle soup
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My mother brought back a piece of mutton from Xinjiang. Winter is coming. Stew it quickly. I just forgot to take a picture when I was cooking the soup. Later I remembered that my family was a big bowl of soup. I couldn't finish a big bowl. I used a big bowl to fill it.
Cooking ingredients
Cooking Steps
Step1:Wash the mutton. Cut the ginger into large pieces. Wrap the prickly ash in a cloth. Put it in the pot. Put the cold water on. Put the stove to boi
Step2:When the soup boils, remove the blood foam and simmer for 30 minutes. Because my mother helps us to share the mutton. So it's more than a jin of bone.
Step3:When the stew is ready, prepare the auxiliary materials. Soak the vermicelli in the water. Cut the coriander and green garlic into pieces. I'm using spaghetti. This is the only one in my family.
Step4:Cut radish and mushroom into small pieces. Set aside. When the soup becomes thick and slightly yellow, it means that the gravy has been boiled into the soup. Then put the mushrooms and radish into the soup. Simmer until the radish is soft.
Step5:Take another pot of water and boil it. Cook the soaked vermicelli according to the personal portion. Put the garlic sprouts and coriander into the bottom of the bowl. Spoon the soup into the bowl. Then take in the cooked vermicelli.
Cooking tips:Mutton, ginger and pepper are put into the pot directly. Add water and boil directly. This is the mutton brought back from Xinjiang. It has no smell of mutton, so there are very few seasonings. Try to keep the original flavor. If it's mutton from the south, add a little Chennai and orange peel. The orange peel is the orange peel from your home to dry. There are skills in making delicious dishes.
