Mutton powder soup top secret recipe
The following are the recipes of several mutton noodle soup soups: - Recipe 1: To boil the original soup, you need 20 catties of water, 3 catties of sheep bones, an appropriate amount of mutton, 100 grams of ginger slices, 4 grams of aniseed, 4 grams of Cassia, 4 grams of ginger, 6 grams of Amomum villosum, 6 grams of white buckle, 8 grams of pepper, 8 grams of Qianlixiang, 8 grams of cumin, and 8 grams of fennel. The seasoning ratio of the finished soup was 12 catties of finished soup, 22 grams of salt, 8 grams of gourmet powder, 4 grams of chicken essence, 8 grams of white sugar, and 20 grams of mutton powder. - [Recipe 2: Prepare two catties of fresh lamb bone, a piece of fresh mutton, and a secret soup seasoning bag (two grams of white cardamom, three grams of fennel, three grams of kaempferia, three grams of white pepper, a small piece of dried orange peel, and half a fragrant fruit).] - Recipe 3: Prepare 8 catties of lamb bone, 3 catties of chicken rack, 5 catties of pork bone, 5 catties of mutton with skin, 100 grams of ginger, 100 grams of green onions, 50 grams of high-alcohol white wine, and 40 catties of clear water. The spice packet was made up of 8 grams of aniseed, 8 grams of Cassia, 15 grams of red pepper, 8 grams of ginger, 10 grams of white Kou, 10 grams of fragrant amomum, 15 grams of fennel, 15 grams of Qianlixiang, and 15 grams of cumin. The brewing process: - As for the first recipe, the middle of the mutton bone was knocked open and soaked in clear water for 4 hours before being put into the pot with cold water. After boiling over high fire, a few pepper, a few ginger slices, and an appropriate amount of cooking wine were added. The blood foam was fished out and washed. The mutton was soaked in clear water for 2 hours, then the cold water was added into the pot with pepper, ginger slices, and cooking wine. After boiling over high fire, the blood foam was fished out.(If you like the smell of mutton, you can not blanch it in water.) The spices were put into a cloth bag and washed with clean water to remove the impurities. Then, the spices were boiled in the pot for about 20 seconds. Add 20 catties of water into the stainless steel bucket, add mutton, mutton bones, spice bag, ginger slices, boil over high heat and turn to low heat to boil for 3 hours. After the water boils, fish out the mutton between 50 minutes to 1 hour (cut into slices after cooling), and continue to boil the bones in the soup for 2 hours before fishing out the soup residue to obtain the original soup. 1 portion of the original soup was added to 2 portions of the sheep bone soup as the finished stock. - As for the second recipe, the sheep bones and mutton were soaked in fresh water for 3 - 5 hours to remove the blood. The spices were soaked in fresh water for 20 minutes, sealed and awakened to degrade the bitter and astringent taste and medicinal taste. After soaking, the water content was controlled, and then washed with fresh water and put into gauze or spice packs. The sheep bones were boiled out of the pot and left in the soup stock. The spice packs were placed in the soup pot and boiled for half an hour on high heat and then half an hour on low heat. According to the tenderness of the ingredients, they were stewed for another 1 - 2 hours on low heat. - As for the third recipe, the lamb bone, chicken rack, pig bone, and mutton with skin were washed to remove the blood and impurities. These ingredients were placed in a bucket and added with 40 pounds of clear water, ginger, onions, and high-intensity white wine (the mutton with skin was appropriately cut into small pieces). During the boiling process, the blood foam was constantly removed and the spice bag was placed. After the blood foam was removed, it was boiled for 2 - 3 hours (pay attention to the degree of ripeness of the mutton with skin. After turning off the fire, quickly take out the spice bag). After the mutton with skin was cooked, it was scooped out and cut into thin slices for later use. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The recipe of mutton soup
Based on context alone The following is a common recipe for mutton soup and mutton cooking: ** 1. Prepare the ingredients ** 1. ** Main ingredient ** - 1000 grams of mutton (It is recommended to choose fresh lamb leg meat or lamb rib meat. This kind of meat is fat and lean, and the taste is better). 2. ** Seasoning ** - 2 green onions (cut into green onion sections), 1 piece of ginger (cut into ginger slices), 10 - 15 pepper, 2 - 3 aniseed, 1 small piece of cassia, 2 - 3 fragrant leaves, 1 tsaoko (smashed), 10 - 15 white pepper, 10 - 15 wolfberries, 5 - 6 red dates (can be added according to personal preference), appropriate amount of coriander (chopped for final decoration). - The amount of salt and cooking wine was appropriate. ** 2. Steps for processing mutton and making mutton soup ** 1. ** Mutton processing ** - The mutton was washed and cut into evenly sized pieces. Soak the sliced mutton in cold water for 1 - 2 hours, and change the water 2 - 3 times during this period. This way, the blood in the mutton can be soaked out and the mutton smell can be reduced. - He scooped out the soaked mutton, put it into the pot with cold water, added 1 - 2 slices of ginger and an appropriate amount of cooking wine, boiled it for 5 - 8 minutes, skimmed off the floating foam, scooped out the mutton, and rinsed it with hot water. 2. ** Sheep soup brewing ** - He placed the blanched mutton into the stew pot and added some scallions, ginger slices, pepper, star anise, cassia bark, fragrant leaves, tsaoko, and white pepper. - The amount of hot water should be determined according to the thickness of the mutton soup. Generally, the water should be 2 - 3 cm above the mutton. After the fire boiled, turn to a small fire and simmer for 1.5 - 2 hours. - After stewing for an hour, he added red dates and wolfberries to continue stewing. - After the mutton was stewed until it was soft, he added an appropriate amount of salt to season it according to his personal taste. 3. ** Pouring out and decorating ** - He scooped the mutton soup and mutton into a bowl and sprinkled chopped coriander on it. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Recipe List of Mutton Offal Soup
The common ingredients of mutton offal soup were as follows: - "Main ingredients: Sheep belly, sheep liver, sheep lungs, sheep intestines, sheep ribs, sheep kidneys, sheep blood, sheep oil, sheep offal (including liver, lungs, heart and other internal organs), white radish, vermicelli, vermicelli, etc. - Seasonings: Ginger (ginger slices), onion (onion sections), salt, white pepper, pepper, ginger, Angelica dahurica, fennel, star anise, cassia bark, fennel, pepper, cooking wine, light soy sauce, pine fresh, coriander, garlic sprouts, mint, perilla, coriander, etc. In different methods, seasonings such as Pi County bean paste might also be used. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The recipe and recipe of authentic mutton soup chili oil
The following are the methods and recipes of several authentic mutton soup chili oil: ** 1. First Method and Recipe ** 1. ** Prepare the ingredients ** - One catty of mutton oil, an appropriate amount of green onions, an appropriate amount of ginger, a small bowl of chili noodles, an appropriate amount of salt, and an appropriate amount of thirteen spices. 2. ** Production Steps ** - He cut the onions and sliced the ginger. After washing the mutton oil, he placed it into the pot. He put water into the pot in advance and heated it. During the cooking process, there would be dirt. He scooped out the dirt with a spoon and continued to cook. When the water was out, he changed the fire to a low level. After the mutton oil began to produce oil, he continued to stir-fry. After he was done, he scooped the oil residue out of the fire and let it cool to 70% heat. - He added onion, ginger, and aniseed into the sheep oil in the pot, stir-fried it until it was fragrant, then fished it out. He turned off the fire and slightly cooled the sheep oil. He soaked the chili powder with a little water. When soaking, he added salt, chicken essence, and thirteen spices to soak the chili thoroughly. Finally, he opened the fire to heat the sheep oil, poured in the soaked chili, and slowly boiled it. He paid attention to using medium and small fire to boil it. After boiling it, he scooped it out and cooled it. He could put it in the refrigerator. It would solidify quickly. When using it, he could cut it into pieces. ** 2. Second Method and Recipe ** 1. ** Prepare the ingredients ** - Two catties of goat oil (first thaw), a variety of spices to remove the smell of mutton (need to soak in water in advance), onions, onions, coriander, two to three kinds of chili powder, a little white wine, and some white sesame seeds. 2. ** Production Steps ** - He cut the thawed goat fat into small pieces, blanched it, and washed it with warm water. When boiling the oil, put in the aniseed that had been soaked in water in advance (the aniseed could be put into the pot together with the sheep oil, or you could put a spoonful of oil first and boil it directly). After the water was boiled dry, the oil began to come out. - After the oil was extracted, he added onions, onions, and coriander to increase the compound fragrance. Then, he added two to three kinds of chili powder (to obtain a mixed fragrance), a little white wine (to better stimulate the fragrance), and some white sesame seeds. After the sheep oil was boiled, the dregs were first scooped out, and the oil temperature was raised to about 60% to pour the oil. After cooling, it could be placed in the refrigerator to solidify for use. If you can't grasp the relationship between the oil temperature and the white wine, you can't add white wine. ** 3. The third cooking method (for lamb offal soup)** 1. ** Prepare the ingredients ** - Chili powder, 1 teaspoon of pepper, a pinch of white sugar, a spoonful of white sesame seeds, a little pepper, 0.5 tsaoko, 0.5 ginger, 0.2 dahurica, and salad oil. 2. ** Production Steps ** - First, heat up the salad oil. At the same time, put chili powder, 1 teaspoon of pepper, a pinch of white sugar, a spoonful of white sesame seeds, a little pepper, 0.5 tsaoko, 0.5 ginger, and 0.2 dahurica in the bowl in order. Don't stir. - When the oil was about 70% to 80% hot, he poured half of the oil into the chili bowl and stirred it evenly with a spoon. Then, he took another small spoonful of cold water and poured it into the chili bowl to stir it evenly (at this time, the bowl would boil slightly, but the water would not spill). After stirring it evenly, he poured the remaining oil into the chili bowl and stirred it a little before letting it cool. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Can I apply for a patent for the recipe of mutton soup?
Sure. There was an invention patent application for the production process of Shuhua mutton soup in the reference materials. The recipe of the mutton soup contained mutton bone, raw mutton oil, mutton, Angelica dahurica, tsaoko, cassia bark, ginger, white button, fragrant sand, onion, salt, coriander, sesame oil, gourmet powder, and other materials. There was a specific amount of selection. The production process included the steps of high-pressure stirring and purification of the mutton soup in the Shuhua machine after boiling. This meant that if the mutton soup formula was unique, innovative, and met the relevant requirements of the patent application, it could be applied for a patent. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Mutton Soup
Mutton soup was a dish made with mutton as the main ingredient. It belonged to the clear mutton soup of Sichuan cuisine. Mutton was rich in protein, vitamins, calcium, iron, and other nutrients. Its calories were the highest among pork, beef, and mutton. Moreover, it was warm in nature. Eating mutton in winter had the effect of nourishing and dispelling the cold. Mutton soup was the first choice for soup dishes on the dining table in winter. The taste and flavor of mutton soup made by different methods were different. For example, some methods could make the mutton tender and soft, and the soup was thick and fresh without the smell of mutton. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
mutton soup
The mutton soup restaurant was a restaurant that mainly served mutton soup and mutton. Some mutton soup restaurants were chain enterprises, such as a mutton soup restaurant established in 2008. It had more than 50 chain stores and was the only snack and fast food chain enterprise in the country that specialized in mutton soup and mutton. The mutton soup restaurant had a variety of dishes. Apart from mutton soup, it might also provide mutton stewed noodles, mutton steamed bread, mutton head meat, tripe meat, mutton hoof, mutton intestines, crude oil meat, mutton stew pot, etc. There were even hard dishes such as braised fish in sauce, fresh fried chicken, old-fashioned braised mutton, iron pot braised mutton offal, braised steak, etc. The staple food was mutton dumplings, etc., which could meet the needs of different customers. Different mutton soup restaurants had their own unique methods of making mutton soup. For example, some first cut the mutton into evenly sized pieces, soaked it in water for 30 minutes, then put it into a pot with cold water, added half an onion, a few slices of ginger, two chopped onions, and an appropriate amount of white wine to remove the fishy smell. After the pot was opened to remove the floating foam and washed with warm water, it was filled with boiling water, and three slices of ginger, two slices of Angelica dahurica, and an appropriate amount of fennel were added. After simmering for an hour, a little salt and pepper were added, and lychee and coriander were sprinkled. There were also sheep bones, sheep spine, and sheep waist oil. After soaking, blanching, and other steps, they were placed in clear water to boil and remove the blood foam. Then, they were cooked over a low fire. They were added with various spices to make sheep soup. Moreover, special sheep oil, seasonings, bean skin, sweet potato vermicelli, cooked mutton slices, and other ingredients were also added to the bowl. Sheep offal could also be made into dishes in a sheep soup restaurant. For example, the heart, liver, lungs, and stomach of a fresh sheep could be washed and blanched. Then, a variety of seasonings could be added to cook them. After slicing them with a knife, they could be cooked for a second time before being served. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
authentic mutton soup restaurant chain mutton soup join
From the reference materials, there were two different types of mutton soup restaurants. For 86 years, Shancheng Mutton Restaurant did not do publicity, open branches, or join in. It focused more on store management, quality control, and improvement or development of dishes. On the other hand, Beijing Wusheng Mutton Soup was a chain model. It had 100 stores in Beijing. In order to continue its development, it constantly carried out innovation, such as finding a planning company to carry out a comprehensive upgrade. From only making a single mutton soup product to adding new products such as spicy soup, it adjusted the product mix to meet more needs and solve the obvious problems in the off-peak season. At the same time, it would adjust the unit price according to the situation of different cities and develop into the sinking market in second and third-tier cities. However, this also faced some challenges, such as rent, rising labor costs, etc., which needed to be operated reasonably on the basis of maintaining quality. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
authentic mutton soup
There are many ways to make authentic mutton soup. The following are some common points: ** 1. Choice of ingredients ** 1. ** Type of mutton ** - Goat meat and sheep meat could be used to make mutton soup. The meat of mountain mutton was firmer, the taste was better, and the smell of mutton was relatively small, but the price might be more expensive. The difference was based on the wool. The hard and straight wool might be goat meat, while the soft and wavy wool might be sheep meat. 2. ** Pretreatment ** - The mutton was cut into pieces of suitable size and soaked in water for ten minutes to 30 minutes. This would help to cook the soup until the meat was tender. ** 2. Treatment to remove fishy smell and enhance fragrance ** 1. ** Removing fishy smell when blanching ** - When cold water was poured into the pot, onions, ginger, onions, etc. could be added to remove the fishy smell and enhance the freshness. Some of them even added a small amount of white wine or 20 to 30 pieces of pepper, and some even added Angelica dahurica. During the blanching process, the floating foam should be removed in time. Some methods were to scoop out the floating foam after the pot was opened, scoop out the mutton and wash off the impurities on the surface with warm water to ensure that the soup was milky white and delicious. 2. ** Spices for stewing ** - When stewing, a variety of spices would be added. For example, Angelica dahurica, 1 kg of meat plus about 1 gram, can remove the fishy smell and enhance the fragrance; Kaempferia galangae (Shajiang), 0.5 grams with 1 kg of meat, can make the soup refreshing and greasy; White pepper, 2 kg of meat plus 1 gram, can enhance the taste and fragrance; Fennel, 1 kg of meat plus 1 gram, can remove the fishy smell and enhance the fragrance of the tail; Clove, 2 kg of meat plus 1 gram, can cover the fishy smell and blend with other spices to enhance the fragrance. There were also methods to add an appropriate amount of fennel, three slices of ginger, two slices of Angelica dahurica, and so on when stewing. ** 3. Stewing process ** 1. ** Fire and time ** - Some methods were to boil the lamb on high heat first, then turn to medium heat and simmer it slowly. The simmering time ranged from 40 minutes to an hour. Others were to simmer it on medium heat for 40 minutes, then scoop out the lamb and change it into small pieces before pouring it back into the pot and simmering it on medium heat until it was soft. During the stewing process, some required the lid not to be covered so that the smell would be removed when the heat evaporated, while others required the lid to be covered and stewed over a small fire. 2. ** Requirement to add water ** - He had to add enough water to the pot at once. Adding water halfway would affect the freshness. ** 4. Seasonings and side dishes ** 1. ** Seasoning ** - Some would add pepper powder, some would add gourmet powder, and some would add a small amount of soy sauce, vinegar, sesame oil, and so on to season. 2. ** Side dish ** - He could add side dishes according to his personal preferences, such as wolfberries, coriander, carrots, etc. Some would also add sheep blood, which had to be blanched first. It could also be made into sheep soup noodles with noodles. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Jianyang Mutton Soup
The following is a detailed recipe for Jianyang mutton soup: 1. Food preparation: - Prepare 2500 grams of mutton, 1000 grams of bones, 2 carps, 1 piece of ginger, 100 grams of sheep oil, 3 pieces of white Kou, 3 pieces of Amomum villosum, 3 pieces of Sansai, 20 pieces of pepper, appropriate amount of chicken essence, appropriate amount of gourmet powder, appropriate amount of jujube, Chinese wolfberries, and onions. You can also prepare white radish and other side dishes. In addition, prepare the dipping sauce such as white fermented bean curd, cut the coriander into small pieces, and mince the two thorns. For spices, he could prepare hawthorn, tsaoko, fragrant leaves, aniseed, ginger, sand ginger, dried orange peel, etc.(If the spices were not complete, at least prepare aniseed, pepper, and dried orange peel to suppress the smell of mutton), and use empty small tea bags or gauze to pack the spices. 2. Pre-treatment: - The mutton was cut into large pieces and soaked for 3 hours to remove the blood. After washing it, it was blanched in cold water to remove the blood foam. Then, it was washed clean with warm water. - After the carp was cleaned, he applied a little salt to prevent it from sticking to the pot. He added vegetable oil and pig oil to fry the fish in the pot. Then, he put the Amomum villosum, white Kou, sannais, ginger, and fried carp into a bag and tied it tightly. 3. Steps to make soup: - He put the bag containing the carp and spices into a pot of boiling water and boiled it for 20 minutes on high heat until the soup turned white. He added the mutton and bones that had been blanched and boiled for about an hour on low heat before taking them out to cool. - After cooling, slice the mutton (try to cut it as thick as possible). - When it was time to eat, he added vegetable oil and mutton oil to the pot and heated it up. He added ginger slices and mutton and stir-fried it until it was slightly oily. He added the mutton soup that had been boiled earlier and boiled it for 5 minutes on high heat. Then, he added salt, chicken essence, gourmet powder, and pepper to season it. Then, he added an appropriate amount of jujube, wolfberries, onions, and also white radish and other side dishes to enrich the dishes. There was also a simpler method: prepare two carp, chopped scallion, ginger slices, salt, and spices such as star anise, pepper, and dried orange peel (can be packed in a small tea bag or gauze). The mutton was cut into large pieces, soaked for 3 hours to remove the blood, blanched in cold water, and washed clean. After the carp was processed and fried, it was placed in boiling water with ginger slices and boiled until the soup turned white. Then, the mutton was added and boiled over low heat for about an hour. After that, it was scooped up and cut into slices. When it was time to eat, the mutton was stir-fried, and the mutton soup, seasonings, and side dishes were added. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
The recipe for the Carefree Powder
The Xiaoyao powder's formula included Bupleurus, Angelica, White Peony Root, White Orchid Root, Tuckahoe, licorice root, ginger, and mint.