Chinese Food
Stewed mutton soup
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In winter in the north, it's cold and dry. It's necessary to have a pot of hot mutton soup on the table. Mutton tastes sweet but not greasy. It's warm but not dry. It has the effect of nourishing qi and blood, nourishing liver and improving blood circulation. In winter, a bowl of mutton soup will make you warm from inside to outside.
Cooking ingredients
Cooking Steps
Step1:Wash mutton.
Step2:Cut the pieces with a nai porcelain knife. Here's a special description of my Nai porcelain knife. The hardness of the Nai porcelain knife is second only to diamond. The thickness of the knife is only half of that of the ceramic knife. After four days of grinding, the nano materials used now have a mirror like Nai porcelain knife. Cutting fresh fruits and vegetables with Nai porcelain knife can delay oxidation resistance, prevent smell. The weight is very light, especially suitable for women.
Step3:Soak for two hours. Change water several times.
Step4:Put cold water in the pot to boil.
Step5:Put the mutton into the pot. Blanch 1_ 2 minutes. Take out the foam.
Step6:In another pot, add water and scallions, ginger slices and dates. Bring to a boil over high heat. Add mutton cubes. Turn to low heat and simmer for 50 minutes.
Step7:The yam is peeled and cut into pieces. The carrot and carrot are cut into pieces.
Step8:Put the cut yam section, radish and carrot into mutton soup. Stew for 2030 minutes. Add a little salt before leaving the pot.
Step9:Put a little pepper in the soup bowl. Put the mutton soup in.
Step10:Sprinkle with coriander.
Step11:Finished drawings.
Step12:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
