Zhezhezhu mutton soup

According to my experience of drinking mutton soup from all over the world, good mutton soup is generally made of sheep bones and sheep brains. I have known something about sheep bones since I was a child, such as the earliest "Shaanxi mutton soup", now "Guo mutton soup", Lingbao mutton soup and Jianyang mutton soup, all of which need bones, and only with bone soup can they be boiled to white. One of my colleagues said categorically that the trick of "pasting mutton soup" in Zhengzhou is to put sheep's brains.

Lingbao mutton soup

Hanguguan ancient road is an important passage for northwest China to enter the hinterland of the Central Plains. There is a small county called Lingbao on the ancient road. Because Lingbao is relatively rich, the "mutton bread in soup" in Xi 'an, Shaanxi, "beef soup" in Shaanxi and "beef and mutton bread in soup" in Hui nationality have all come, which makes the competition in Lingbao's catering market more intense. Many local chefs lost their jobs because of the survival of the fittest. Later, Lingbao chefs washed vegetables in Xi 'an's "mutton buns in soup" restaurant, lit a fire in Shaanxi's "beef soup buns" shop and cleaned in Huimin Hotel. Modest chef Lingbao worked hard, stole classics and learned skills, and finally created a more distinctive "Lingbao mutton soup".

Today, "Lingbao Mutton Soup" enters Xi 'an in the west, crosses the Yellow River to Shaanxi in the north and Zhengzhou in the east. Not only the Central Plains smells incense, but also Beijing. It seems that chef Lingbao never shows off anything to diners. I saw them silently choose bones, smash them, soak them, roast them, cook them and match them without complaint. After three years of watching and working, I can make Lingbao mutton soup now. Here, I will tell you how to make Lingbao mutton soup.

Step 1: Select bones.

To make Lingbao mutton soup, you need to choose fresh sheep bones, usually half of the spine and half of the leg bones, and each pot of soup should use at least 10 kg and at most 20 kg.

Break a bone

Sheep bones are washed, legs are broken, and bone marrow is exposed.

Step 3: soak bones

Sheep bones must be soaked in clear water to remove blood stains. Soak in spring and autumn 12 hours, 24 hours in winter and 6 hours in summer.

Four. skeleton

Put the soaked sheep bones into the boiling water pot, simmer for about 15 minutes with strong fire, take out and drain.

Step 5: Exercise your bones.

Put 100 kg of clean water into a large pot that can hold 150 kg of water, boil it, and then add the cooked sheep bones. Cook over high fire for about 3 hours. When the soup is nearly 50 kilograms, the bone soup is already very strong, and then add a proper amount of boiling water.

6. Bone matching

Dissolve 1 kg fresh sheep brain (sheep brain accounts for110 of sheep bone) in hot water, then crush it by hand and stir it evenly. Pour into the cooked sheep bone soup and cook for about 10 minutes without cover.

Seven. cook meat

Put the mutton pieces soaked in clear water (generally the ratio of sheep bones to sheep bones is 65,438+0: 65,438+0) into the prepared mutton bone soup pot, cook with strong fire for about 30 minutes, then cook with low fire until the meat is cooked, and then cook with strong fire for about 30 minutes.

After these seven processes of careful cooking, "Lingbao mutton soup" was made. At this time, the soup is as white as snow, with rich aroma and delicious taste.

Lingbao mutton soup has a wide range of uses, which can be made into hot pot soup and brine soup, and can also be used to make dishes such as "bullwhip in soup" and "cabbage in soup". Use it to cook Huimian Noodles, Daoxiao Noodles, red sesame seed cake and other meals, and it tastes good. But "stewed Lingbao mutton soup" is the favorite of diners.

The production method of stewed Lingbao mutton soup is: cut the cooked and cool mutton into large pieces. Soak sweet potato vermicelli in warm water. Black fungus is also soaked in warm water, washed and cut into pieces. Take a small soup pot, scoop into Lingbao mutton soup (about 500g), bring to a boil, add mutton slices 150g, vermicelli 100g, and agaric 50g, bring to a boil, adjust the taste with refined salt, monosodium glutamate, chicken essence, ginger rice and garlic rice, take out of the pot, put into a soup bowl, and sprinkle with chopped green onion and parsley.

Mutton is delicious and nutritious, but some people dare not smell it. When cooking, according to the meat quality characteristics of different parts of mutton, some methods can be used to remove the smell of mutton. The smell of mutton is mainly produced in sheep fat, mainly in sheep tail fat, subcutaneous fat, sebaceous glands, sheep secretions and muscle space fat. There are several ways to remove fat.

1. Before cooking, mutton can be mixed with fat and thin, and the fascia with fat in the muscle space can be removed and cut into pieces. Then rinse separately. Because sheep fat has a high melting point, it can be rinsed with 45C warm water in winter and 30 minutes with cold water in summer. After rinsing, you can generally remove the fat substances left on the mutton when slaughtering and peeling the sheep, and at the same time, you can also drift away the fat components in the muscle gaps.

2. Boil and feed to remove odor.

When you cook mutton with mung beans, you can temporarily add 5g mung beans to every 500g mutton, cook for 10 minute, then pour out the water and mung beans together to remove the fishy smell.

Put 250g of white radish or carrot into each 1 kg of mutton, and add water to cook. After boiling 15 minutes, pour out the water and radish to remove the mutton flavor.

When cooking mutton with sugar cane, add100g chopped sugar cane to every 500g mutton. After the meat is cooked, it can remove the smell of mutton and increase the flavor.

Walnut can remove the smell of goat and mutton. You can choose 10 walnut, knock a few small holes on each walnut shell and cook it in the same pot with mutton, which can remove the smell, but the boiled walnut is not good and can't be eaten any more.

3. When cooking mutton with enhanced seasoning and deodorization method, appropriate amount of white wine and vinegar can be added, and heating can promote chemical reaction, so as to eliminate mutton smell and increase flavor. Because of alcohol in wine and acetic acid, alcohol, ester, phenol and so on in vinegar. It is formed by using the fragrance of mutton under the action of heat and evaporated by steam. Add spicy spices, such as star anise, cinnamon, pepper, clove, ginger, etc. , will produce a strong aroma in the cooking process, to remove odor.

How to make delicious mutton soup?

Ingredients: 600g mutton, ginger 1 segment, 8g medlar.

Accessories: 2 tsps of salt, 2 bowls of vinegar and cooking wine1/,2 tsps of oil.

Exercise:

1. Wash and cut mutton, pour it into boiling water, add vinegar, blanch it to remove fishy smell, and pick it up.

2. Ginger cracks without peeling and brushing; Heat a wok, add vegetable oil, saute ginger slices, stir-fry mutton slices, add 8 bowls of water and cooking wine, add Lycium barbarum, and simmer for about 1 hour.

3. When the meat is cooked and rotten, add salt to taste and turn off the fire.

Tips:

1. Mutton is a kind of warming food, which can enhance physical strength, improve metabolism and body circulation, protect abdominal cavity, nourish kidney qi and prevent menopausal symptoms.

2. protein contained in mutton is a high-quality complete protein, which is easily absorbed and utilized by human body.

3. Lycium barbarum can protect the liver and nourish the eyes, enhance resistance, promote hematopoietic function, and lower blood pressure and blood sugar.