Chinese Food
Stewed mutton balls with radish
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Mutton balls and white radish pieces are boiled with clear water. They don't need to be cooked for a long time. They can taste rich and delicious. White radish is sweet, pungent and cool in nature. It has the functions of clearing heat, promoting body fluid, cooling blood and hemostasis, lowering Qi and widening middle, eliminating food and stagnation, appetizing and strengthening spleen, smoothing Qi and resolving phlegm. Mutton can keep out wind and cold. It can also nourish the body. It has therapeutic and tonic effects on general wind and cold cough and chronic tracheitis. Occasionally eating mutton ball soup raised the idea of making this soup. Because panda chick was sick and was afraid of getting angry, she added ginger, red dates and wolfberry to ease the sweetness and coolness of mutton and radish. Only salt and white pepper were used for seasoning. There was a little pepper and yellow wine in the meat ball. It played the purpose of removing fishy smell and full of Q sense in the meat ball. The mutton was washed and boiled. At last, the soup was as clear as a warm jade floating.
Cooking ingredients
Cooking Steps
Step1:Wash white radish, peel off and cut into hobs for standb
Step2:Wash the side dishes. Cut the cilantro and onion. Slice the ginger for later use
Step3:Put radish, onion, ginger, wolfberry and red date in the soup pot, add 1000 grams of water, boil over high heat, add half of yellow rice wine, and cover for 30 minute
Step4:Wash the leg of lamb and blanch slightly. Chop it into meat stuffing. Add the other half of yellow wine, salt, white pepper, egg white and chicken powder. Stir clockwise
Step5:Use a spoon to dig meatballs and put them into the soup. Pot for 20 minute
Step6:Put the meatballs in for 20 minutes. Add salt and white pepper. Sprinkle them with coriander and turn off the fire. They are ready to serve
Cooking tips:Mutton is not recommended to be tasted with vinegar.
