Chinese Food
White radish and mutton soup
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We know that mutton can warm, replenish qi, warm and tonify deficiency, appetizer and invigorate. In compendium of Materia Medica, it is called the warm tonic for nourishing Yuanyang and blood Qi. Mutton is tender and rich in protein and vitamins. Eating more mutton can improve physical quality and anti disease ability. Since mutton has such a high nutritional value. And our Bashang has a unique geographical advantage. The beef and mutton we produce are sold to all over the world. Most of the beef and mutton in Beijing come from us. We have no reason to refuse mutton. How can we not enjoy it? We will carry out mutton in the middle of winter.
Cooking ingredients
Cooking Steps
Step1:Rinse the mutton repeatedly. Cut into small pieces. Blanch in boiling water and wash.
Step2:Cut the radish into hobs. Set aside.
Step3:Put the water in the casserole. Put the pot on the high fire and boil it. Put the mutton.
Step4:Then beat off the froth. Put in the onion, ginger and cooking wine. Turn the heat to simmer until it is seven ripe
Step5:Stew radish for 15 minutes
Step6:Take out the onion and ginger. Put salt, MSG and pepper. Sprinkle the cilantro and start the pot.
Cooking tips:1. The blood of mutton should be washed out. The stew should not be made with a big fire. Otherwise, the soup is not fresh and the color is poor. 2. The water should be mixed enough at one time. Do not add water in the middle of the process; 3. Do not put the radish in too early. Otherwise, the soup tastes bad. There are skills in making delicious dishes.
