Cooking Tangyuan in the rice soup
Boil glutinous rice balls in rice congee. Read more exciting novels for free
Cooking Method of Bone Soup
The following are the methods of making the bone soup: ** 1. Basic Bone Soup Method ** 1. Tubular Bone Pretreatment - He washed the tube bone with clean water a few times to make it clean. - When dealing with the tube bone, you can use the back of the kitchen knife to cut it into suitable sections. - Blanch the water in the pot with cold water, add shallots, ginger, and an appropriate amount of cooking wine to remove the fishy smell. Do not add a lid. After boiling over high heat, remove the floating foam. Continue to cook for 2 minutes before removing the pot, and then rinse off the remaining floating foam with water. - He placed the big bone into a pot with pork fat (or vegetable oil) and stir-fried it until it was slightly yellow. 2. stew - He poured the stir-fried bones into the boiling water pot and added a few slices of ginger. He first used medium-high fire to keep the pot boiling for 30 minutes to make the soup white. - After that, he could add side dishes according to his personal preference, such as white radish. If he did not like radish, he could also change it to seaweed or no vegetables. - After 40 minutes, if the soup has turned white, you can reduce the fire and continue to stew for 60 minutes to make the soup thicker. If you don't pursue concentration, you can shorten the time. - Finally, add an appropriate amount of salt, cook for another 5 minutes to let the ingredients absorb the salt taste, and sprinkle the chopped green onions on the pot. ** 2. Cooking Method of Kelp Soup ** 1. Tubular Bone Treatment - First, he washed the bones for two to three minutes before washing them with water. Then, he blanched them in cold water. After boiling for about 15 seconds, he washed them with warm water. 2. subsequent operation - He stewed the processed tube bones, seaweed, and other ingredients that had been washed and cut in advance. He added seasonings according to his personal taste until they were cooked. ** 3. Red date and black bean bone soup ** 1. preparatory work - He first washed the bones, added water to the pot to boil, and then poured the bones into the pot to blanch the water and fish them out for later use. 2. stew - Add an appropriate amount of cold water into the pot, pour in the tube bone, add the pitted red dates (can be added or not) and a few slices of ginger, and boil over high heat. - After the water was boiled, he poured all the ingredients (red dates, black beans, etc.) into the pot and boiled it for about 30 - 40 minutes. Then, he added an appropriate amount of edible salt to season it and sprinkled it with chopped green onions. ** 4. Simple Soup Method ** 1. material preparation - First, he washed the bone, added water to the pot to boil it, then poured the bone into the water and scooped it out. - He peeled the carrots, washed the corn, shiitake mushrooms, seafood mushrooms, and other ingredients, and cut the carrots and corn into small pieces for later use. 2. stew - He added an appropriate amount of cold water into the pot, poured in the bone, put in a few red dates (red dates without cores)(can be added or not), put in a few pieces of ginger, and boiled them over high heat. - After the water boiled, he poured all the ingredients into it and boiled it for about 30 - 40 minutes. Then, he added an appropriate amount of edible salt to season it and sprinkled it with chopped green onions. ** 5. How to make bone soup in casserole ** 1. Food preparation - First, he soaked the dried seaweed and washed it, then cut it into pieces. After washing the bones a few times, he added cooking wine and blanched them. - While the bones were blanched, the corn was washed and diced. 2. stew - After blanching the bones, he rinsed them with hot water. Then, he placed them into an earthenware pot that had been boiled with hot water in advance. He gently placed them in piece by piece, then added a few pieces of ginger. He covered the lid and slowly simmered them over low heat. He left a gap in the lid until they were done simmering.
Cooking Method of Sheep Soup
The following is a recipe for mutton soup: 1. [Food preparation: Cut the mutton into small pieces and chop the mutton bones.] 2. Initial treatment: - Soak the mutton in light salt water for about 15 minutes to extract the blood inside to reduce the smell of mutton, then rinse it twice with water and drain it, or cut the mutton into uniform pieces and soak it in water for 30 minutes. - Add an appropriate amount of cold water into the pot, add the mutton and mutton bones, add the ginger slices, cooking wine, and green pepper (you can put them in or not), and boil them over high heat to remove the floating foam on the surface. - The blanched mutton was scooped out and washed in warm water. 3. Stew: - He added enough hot water into the pot at once and added the onions (or half an onion and a suitable amount of white wine to remove the fishy smell). He could also take out the oil pan and put the ginger slices into the pot to moisten the pot. After that, he added the meat and stir-fried it a few times. Then, he poured the meat and ginger slices into the claypot that had already boiled water. - During the stewing process, he could add an appropriate amount of ginger slices, 20 to 30 pieces of pepper, and a small piece of Angelica dahurica (or 3 pieces of ginger, two pieces of Angelica dahurica, and an appropriate amount of fennel). - When stewing, it can be kept on a medium-high fire for about 40 minutes (or simmer for an hour). During this period, the mutton soup can be stewed without a lid to help remove the smell of mutton. - After 40 minutes, the meat could be fished out and turned into small pieces before being poured back into the pot. Then, it could be boiled over medium-high heat until it was soft and tender. If it was simmered over low heat for an hour, then finally, a little salt and pepper could be added, and the Chinese wolfberries and coriander could be sprinkled. 4. Sheep blood treatment (option): Blanch the sheep blood in water. After blanching, the slightly green sheep blood is pure sheep blood. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Cooking Without Rice
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Taiyuan mutton soup cooking method
The cooking method of Taiyuan mutton soup was as follows: 1. Treatment of mutton: - You can choose to cut the lamb belly into pieces or mutton with skin (such as lamb leg meat). The mutton can be cut into pieces of uniform thickness, and the fat on the lamb leg can be cut into pieces of uniform thickness for later use. He put the mutton into the pot with cold water, added ginger slices and onion slices, and poured in cooking wine (or beer). After boiling it over high heat, he boiled it for a period of time (such as three minutes or one minute). He took out the mutton and washed it repeatedly with hot water to control the moisture. 2. Initial Stir-frying: - He poured the mutton into the pot, added the pepper, and stir-fried it for about a minute. Then, he poured the beer from the side of the pot and used the high temperature on the side of the pot to evaporate the beer to remove the smell of the mutton. 3. Start stewing: - He poured in boiling water or soup stock, added onions, dangshen, Angelica, dried orange peel, and so on, and boiled them over low heat. He could also put the processed mutton into the Fuku rice cooker, add onion slices, ginger slices, star anise, fragrant leaves, etc., add water to cover the mutton, use the rice cooker to adjust the cooking option, choose my omnipotent stew, and stew for 20 minutes. - If he used the Kangning Stew Pot to make mutton stew, he would add butter into the hot pot and stir-fry it until it was fragrant with nuts. Then, he would add ginger slices, onion slices, garlic slices, and black pepper to stir-fry for a minute. After adding tomato pieces and stir-frying them until they were soft, he would add tomato sauce and stir-fry them for a minute. Then, he would add potato pieces, carrot pieces, white radish pieces, beef powder, and chicken essence and stir-fry for about three minutes. He would pour in soybean soy sauce and stir evenly. Then, he would add mutton pieces, yellow wine, cooking wine, white pepper powder, star anise, cassia bark, fragrant leaves, and seasoning bags and stir evenly. He poured in the soup used to stew the mutton. After boiling it over high heat, he turned to medium heat and stewed it until the potatoes were cooked. 4. Add side dishes: - About 40 minutes after the mutton was cooked, add the black fungus and cabbage and cook for about 3 minutes. After the soup turned white, cook for another 3 minutes before adding the sweet potato vermicelli soaked in cold water in advance (the soft vermicelli is elastic and not sticky). 5. Seasoning: - Add a little salt, green onions, French parsley, and cook for two minutes. You can also add quail eggs (or not) and cook for another two minutes. After turning off the fire, add coriander and stir. Add a little vegetable oil and stir evenly. In addition, when stewing mutton soup, you can also add onions, ginger, yellow wine, dried orange peel, salt, vinegar and other condiments to enhance the taste. You can also add vermicelli, noodles, and other ingredients to the mutton soup according to your personal preference. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Cangzhou mutton soup cooking method
One way to make Cangzhou mutton soup was as follows: 1. Prepare ingredients: 350 grams of cooked sheep intestines (such as small intestines, fat intestines, sheep crutches, bitter intestines), 1 section of green onion, 1 piece of ginger, 2 grams of salt, 1 gram of gourmet powder, 2 grams of pepper, 5 grams of cooking wine, and 2 coriander. 2. "Processing ingredients: Wash the sheep intestines and cut them into small pieces, wash the onions and cut them into sections, peel the ginger and cut them into slices, wash the coriander and cut them into sections. 3. Initial treatment of the sheep intestines: heat the wok, add an appropriate amount of water, pour in cooking wine after boiling the wok, put in the sheep intestines, boil for about 1 minute, and fish them out. 4. Boiled lamb intestines: - Heat up the wok, put in the stock (if there is no stock, you can use water), add a little cooking wine to remove the fishy smell, and add in the onion and ginger to boil. - He placed the sheep intestines into the fire and boiled them, skimming off the foam on the surface. - Cook the sheep intestines over medium heat for about 6 minutes. When the soup is milky white, add salt, gourmet powder, and pepper to season (add more pepper to remove the smell of mutton and enhance the taste). 5. "Completion: pour the stewed sheep intestines into the soup bowl and add the coriander." He could also add his favorite chili oil, garlic, chives, and fermented bean curd sauce. There was another method: 1. Prepare the ingredients: cut the mutton into pieces, cut the white radish into pieces, slice the ginger, cut the coriander from the middle (cut the root into long sections, chop the fragrant cabbage leaves), cut the white onion into long sections, cut the green onion leaves into chopped green onions, and prepare 3 grams of licorice, 3 grams of fennel, and 3 pieces of fragrant leaves (put them into a gauze bag and seal them well). 2. Treatment of mutton: After cutting the mutton into pieces, soak it in clear water for 1 hour, wash it and use kitchen paper towels to absorb excess water. 3. Stir-frying mutton: Put an appropriate amount of oil in the pot, heat the oil to 70%, add ginger slices and mutton, stir-fry the oil, pour 50 grams of rice wine, continue to stir-fry, and then pour an appropriate amount of water to boil for 1 minute before fishing it out. 4. Stewing: Put the mutton into the casserole, add ginger slices, coriander root, green onion, spice bag, and an appropriate amount of water. Simmer for 1 hour and 30 minutes on low heat. Add radish pieces and continue to stew for 20 minutes. Add 1 spoonful of salt and 2 grams of white pepper powder. Mix well and sprinkle with coriander powder and green onion. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Northern mutton soup cooking tips
There were a few tricks to making northern mutton soup: 1. ** Mutton Selection and Treatment ** - ** Meat selection **: Try to choose goat meat. The meat quality is firmer, the taste is good, and the smell is small, but the price is more expensive than sheep meat. It could be distinguished by the characteristics of the wool. The hair on goat meat was hard and straight, while the hair on sheep meat was soft and curved. - ** Soak **: Soak the mutton in clear water for more than 1 - 2 hours. The blood in the mutton can be soaked out to reduce the fishy smell. It can also be soaked for 10 to 20 minutes. The specific soaking time varies according to the method. - Blanch or not blanch: Some methods were to blanch the mutton in cold water for 10 minutes, then wash off the surface foam with running water; some methods were to cut the mutton without blanching. 2. ** Stew some points ** - ** Heat and Time **: Some stewed for 1 hour on medium heat (or 40 minutes on medium heat), and then continued to stew according to the situation; some stewed for 2 - 3 hours on low heat after boiling on high heat. The length of stewing time would affect the degree of flavor and softness of the mutton. Some methods of stewing emphasized maintaining a medium heat throughout the entire process, and did not cover the lid when stewing the mutton soup. This way, the smell of mutton could be removed during the steaming process. - ** Usage of seasoning ** - [Must add seasonings: Usually, onions, ginger, pepper, and some will also add a suitable amount of fennel, Angelica dahurica, etc.] For example, some methods were to wrap onions, ginger,(Angelica dahurica, fennel, fragrant leaves) with gauze and put them into the pot. Others were to put in twenty to thirty pieces of pepper and a small piece of Angelica dahurica, or put in an appropriate amount of fennel, three pieces of ginger, and two pieces of Angelica dahurica. - ** No seasonings **: Generally do not add aniseed (such as star anise), cooking wine, soy sauce (including light and dark soy sauce), garlic, etc. Star anise would destroy the original taste of mutton and turn the mutton soup black; cooking wine would not only not remove the fishy smell of mutton but also produce a strange taste; soy sauce would affect the milky color of mutton soup; the spicy taste of garlic would make mutton unpalatable. 3. [Additional seasoning and side dishes: sprinkle salt at the end of the stew. You can also add white pepper powder according to your personal taste. Some will sprinkle coriander, green onions, and wolfberries. You can also add your favorite side dishes and continue to stew for 10 minutes.] "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The cooking method of authentic mutton soup
The following are the cooking methods of several authentic mutton soups: ** 1. Method 1 ** 1. Food preparation: - 1000 grams of mutton, 200 grams of honey, 200 grams of dried glutinous rice, 200 grams of dried ginseng, 200 grams of Chuan Duan, 100 grams of Aranthes bidentata, and 50 grams of Shangbei Qi. 2. Operation steps: - Skin the mutton, remove the fat and fascia, wash it, and cut it into pieces or shreds. - Put the mutton, dried glutinous rice, Gui Shen, Chuan Duan, Huai Aranthes bidentata, and Shangbei Qi into the pot, add water and heat them together for about 10 hours, take out the thick juice, remove the dregs, leave the meat, add honey, and boil it into a chewy sugar, which can be eaten. ** 2. Method 2 ** 1. Food preparation: - 500 grams of sheep bone, 10 grams of coshen, 10 grams of red dates, 10 grams of wolfberries, 1 piece of ginger, 1/2 spoon of cooking wine, a little pepper, 2 spoons of refined salt, 1/2 spoon of white sugar, and 1 spoonful of gourmet powder. 2. Operation steps: - Wash the mutton and chop it into pieces. Cut the pilose ginseng into sections and wash it. Soak the red dates and wolfberries thoroughly. Wash the ginger and slice it. - He added water into the pot, and when the water boiled, he added the mutton pieces. He boiled them over medium heat to remove the blood, scooped them up, and rinsed them. - In the soup bowl, he put the mutton pieces, ginger slices, dangshen section, red dates, Chinese wolfberries, refined salt, gourmet powder, white sugar, pepper powder, and cooking wine. He poured in clear water, put them into a steamer, and steamed them for 2 hours before taking them out. ** 3. Method 3 ** 1. Food preparation: - Sheep scorpion, mutton, sheep blood, green garlic sprouts, white radish, white pepper, green onions, and ginger. 2. Operation steps: - The mutton and lamb scorpion were soaked in cold water for two hours. The ginger was sliced, the green onions were cut into sections, and the white radish was cut into pieces. After soaking the mutton and lamb scorpion, he scooped them out and washed them with water a few times. - He added more cold water into the pot, then added the mutton and lamb scorpion. - After the pot was boiled, the foam was skimmed off. He put in the onions and ginger, covered the lid, and simmered for an hour on medium-low heat. Half an hour later, he put the radish in, covered it, and continued to cook it. - When the time was up, he took out the mutton and cut it into slices. The mutton soup was simmered for ten minutes. - Two pieces of sheep blood were cut into small pieces, blanched in the pot for two minutes, and then removed. The roots of the green garlic were flattened and cut into minced garlic for later use. - The cooked mutton soup and lamb scorpion were placed in a dry pot. After adding some sheep blood and mutton slices, white pepper was sprinkled to remove the fishy smell. A spoonful of salt and a handful of green garlic were sprinkled. Then, they could start eating. ** IV. Method IV ** 1. Food preparation: - Mutton, an appropriate amount of white wine, half an onion, a few slices of ginger, two chopped onions, three slices of ginger, two slices of Angelica dahurica, an appropriate amount of fennel, goji berries, coriander, salt, and pepper. 2. Operation steps: - The mutton was cut into evenly sized pieces and soaked in water for 30 minutes. - The soaked mutton was put into the pot in cold water without cooking wine. Half an onion, a few slices of ginger, two scallions, and a suitable amount of white wine were added to remove the fishy smell. - After the pot was opened, he scooped out the foam and washed the impurities off the skin with warm water. - After washing it, he placed it into the pot. He must fill it with boiling water, add three slices of ginger, two slices of Angelica dahurica, and an appropriate amount of fennel. He covered it and simmered it for an hour. - Finally, he added a little salt and pepper, sprinkled with goji berries and coriander, and it was ready to drink. ** 5. Method 5 ** 1. Food preparation: - Mutton, ginger slices, cooking wine, green pepper, scallions, lamb bones (option). 2. Operation steps: - Cut the mutton into small pieces, put them into light salt water, soak them for 15 minutes to reduce the fishy smell, wash them twice with water after soaking, and drain them for later use. If there are sheep bones, they can be processed together. - Add an appropriate amount of cold water into the pot, add the mutton and mutton bone (if there is any), add an appropriate amount of ginger slices, cooking wine, and add a few green pepper. After boiling over high heat, remove the floating foam on the surface. - He scooped out the blanched mutton and washed it in warm water again. Then, he placed the mutton into the pot and added enough hot water at once. He added an appropriate amount of onions and continued to stew. ** 6. Method 6 ** 1. Food preparation: - Mutton, onions, ginger, twenty to thirty pieces of Sichuan pepper, and a small piece of Angelica dahurica. 2. Operation steps: - He cut the mutton into large pieces and soaked it for ten to twenty minutes. Then, he poured cold water into the pot. After the foam rose, he quickly wiped it off. - After the foam was cleaned, he added onions, ginger, 20 to 30 pieces of pepper, and a small piece of Angelica dahurica. The whole process was kept on a medium-high fire for 40 minutes without covering it, allowing the heat to evaporate and take away the smell. - After 40 minutes, he scooped out the meat and removed all the onions, ginger, pepper, and angelic dahurica. After the mutton was cut into small pieces, it was poured back into the pot and cooked over medium heat until it was soft. If there was sheep blood, blanch it in water. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Rice soup without sugar
The only novel that Rice Soup E did not add sugar to was " Medium Crown Princess." <a href="/?from=ask_words" style="color:red" target="_blank">Read more exciting novels for free</a>
The cooking method of barbecue and rice
There were many ways to cook barbecue and rice. The following steps could be summarized: 1. [Meat preparation: You can use chicken, drumsticks, or pork belly, and cut them into appropriate sizes.] 2. Marinating meat: Add seasonings to the meat (such as New Zealand sauce, barbecue sauce, salt, cumin powder, etc.), stir evenly, and marinate for a period of time (the time can be determined according to personal taste and schedule). 3. Roasting meat: Put the marinated meat into a roasting tray or oven and roast it at an appropriate temperature and time until the meat is cooked. 4. [Prepare vegetables: You can choose cucumbers, carrots, onions, and other vegetables, and slice or shred them.] 5. Prepare the rice: Cook the right amount of rice. 6. Bibimbap: Put the roasted meat and vegetables on the rice, add an appropriate amount of seasoning (such as barbecue sauce, tomato sauce, etc.), and stir evenly. It should be noted that the above steps are only for reference. The actual method can be adjusted according to personal taste and preference.
The cooking method and ingredients of Guangdong mutton soup
The following is the cooking method and ingredients of a Guangdong mutton soup: - * * ingredients **: 1 lamb leg, 1 radish, 8 red dates, 1 small handful of onions, 1 piece of ginger, 1 coriander, a small bowl of yellow wine, cooking wine, boiling water, pepper, salt, water, etc. He could also add ingredients such as dangshen, milkvetch root, wolfberries, dried longan, and so on. - * * Steps **: 1. First, prepare a leg of lamb (or a piece of mutton). Ask the stall owner to help burn the skin. After taking it home, scrape it with a knife and wash it with warm water. Then, cut the leg of lamb into slightly larger pieces. Because the soup was made for a long time, small pieces of mutton were easy to burn too much. 2. After the lamb leg was chopped, he poured a large spoonful of water into the pot. He added the chopped mutton, a few pieces of ginger, and a clean onion knot. He poured a little cooking wine into the pot. Without covering the lid, he raised the fire to boil. 3. When the water was about to boil, there would be a lot of floating powder. First, remove the floating powder. After the water was boiled, cook for another three minutes. Turn off the fire and fish out the lamb leg. Wash the surface impurities with warm water. Pay attention to the blanched meat. Wash it with hot water or warm water. Otherwise, directly using cold water would tighten the meat texture and affect the taste of the pot. 4. Prepare a clay pot for making soup. Put the washed lamb leg meat into the clay pot, then add boiling water. This step requires enough water. Adding water halfway will affect the taste and destroy the nutrition. After adding water, boil it for 20 minutes without covering the lid. 5. When cooking the lamb leg soup, prepare a larger white radish, peel it, cut off the root, and cut it into knife slices. Then prepare a small piece of ginger, peel it, wash it, and slice it. Wash and remove the core of eight red dates. 6. After boiling the soup for 20 minutes, he added the prepared ginger slices and a small bowl of yellow wine (yellow wine can remove the fishy smell and enhance the fragrance). He covered the lid and lowered the fire for half an hour. 7. After boiling the soup for half an hour, he added the radish and red dates, stirred them slightly, and turned the fire to boil. 8. After boiling it again, he covered the lid and lowered the fire for another half an hour. Slowly simmering over a low fire would make the soup taste good and nutritious. 9. When the time was up, he opened the lid and added a little pepper and an appropriate amount of salt to season. If he liked it, he could add some coriander. After stirring it evenly, he turned off the fire. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!