Jianyang mutton soup, the most authentic way
The following is a more authentic cooking method of Jianyang mutton soup: 1. Food preparation: - He chose 2000 grams of mutton with sheep bones (fresh is suitable) and asked the chef to help separate the sheep bones from the mutton. He also asked for some sheep oil. Then, he prepared two Crucian Carps, chopped scallion, ginger slices, and a suitable amount of salt. As for the spices, prepare hawthorn, tsaoko, fragrant leaves, aniseed, ginger, ginger, dried orange peel, and pepper (if the spices are not complete, at least aniseed, pepper, and dried orange peel). Use empty small tea bags or gauze to pack the spices. Dip the sauce and prepare white fermented bean curd, cut the coriander into small pieces, and mince the two thorns. 2. Initial treatment: - The mutton and mutton bones were placed in a pot of cold water and boiled over high heat. Then, the mutton and mutton bones were removed and washed with warm water. The water used to cook the meat in the pot was poured away. 3. Making fish soup: - He put an appropriate amount of pork fat into the pot. After the oil was heated, he added the carp. He pan-fried it over low heat until both sides were golden yellow (he could use chopsticks to poke the carp's skin, and it would feel hard). Then, he poured boiling water into the fish soup. 4. Stewed mutton bone: - He placed the mutton and mutton bones that had been washed in warm water into a large soup pot, poured in the boiled fish soup, and then added an appropriate amount of boiling water (at least two-thirds of the mutton). He added ginger slices and spices, covered the lid, and stewed for 30 minutes. 5. Treatment of mutton: - After 30 minutes, if the chopsticks could easily insert the mutton, the mutton was scooped out and the mutton bones continued to stew in the pot for another 30 minutes. The mutton had to be cut into large pieces after it cooled naturally. 6. Stir-fried mutton: - Once again, he started to boil oil in the pot and added sheep oil. After the sheep oil was heated up, he added ginger slices and scallions to stir-fry. Then, he added the sliced mutton and stir-fried it a few times (stir-frying it for too long would make the mutton meat hard). 7. Soup completed: - After stir-frying the mutton, he poured in the mutton soup that had just been stewed and boiled it. After it boiled, he added a small spoonful of salt and sprinkled a little coriander leaves on the pot. 8. Preparing the dipping sauce: - He mixed a piece of white fermented bean curd, two chaste strips, and coriander powder with an appropriate amount of mutton soup to form a dipping water. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Which is the most authentic mutton soup in Jianyang?
In Jianyang, there were many famous mutton soup shops that were mentioned to be unique. Old shops such as Liao Shi, Hu Shi, and Ma Houde were more recognized. Liao Shi's mutton soup had its signature Crucian Carp Mutton Soup, which had a distinctive characteristic. After it was reported by CCTV in 2005, its reputation spread far and wide. It was constantly improved on the basis of the ancestral refinement. In addition to the signature soup, there were also a variety of mutton dishes. Hushi Mutton Soup started in 1928 and had been passed down to the fifth generation. It adhered to the business philosophy of hygiene, taste, quantity, and service. The mutton soup was pure white and fragrant. Ma Houde was an old brand that had won numerous gold medals. His previous store mainly sold mutton. The new brand, Qiao Dou, had a wider variety of products, but it still focused on mutton feast. In addition, the Yangyang World series of restaurants (including Yangyang World, Chinese food, mutton soup, hot pot, Yangyang World family banquet, Yangyang World hot pot (Impression Jianyang Gourmet Store)) were also relatively well-known. They had their own breeding base, and the Jianyang mutton soup in the restaurant was also praised. There were many old shops in the area that were ten or twenty years old. These old shops with many people could also be regarded as more authentic choices. "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!
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!
How to eat Jianyang mutton soup
There were many ways to eat Jianyang mutton soup. The traditional way to eat it was to find a small shop on the street early in the morning and order a bowl of mutton with thick soup and chili noodles. There are also the following ways to eat: - It could be used to make rice. - He could boil the peas and wait for the side dishes to go in. - He could cook noodles. - It could also be used as a hotpot ingredient to make mutton hotpot. - Salt, gourmet powder, coriander, and other ingredients could be added to the soup according to the customers 'preferences, and the soup could be eaten with rice. In Chengdu, some customers would add fermented bean curd, millet spicy, etc. - Jianyang Mutton Soup had also developed hundreds of mutton dishes and unique mutton feast, such as mutton sausage, air-dried mutton, pickled mutton hoof, pickled mutton ear, and packaged mutton soup. - Red mutton soup was also a hidden way of eating. "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!
How to make Jianyang mutton soup delicious
The following is a delicious cooking method of Jianyang mutton soup: 1. Prepare ingredients: 2500 grams of mutton, 1000 grams of bones, 2 pieces of carp, 1 piece of ginger, 100 grams of mutton oil, 20 pieces of pepper, 3 pieces of white Kou, 3 pieces of Amomum villosum, 3 pieces of Sansai, appropriate amount of chicken essence, appropriate amount of gourmet powder, appropriate amount of jujube, appropriate amount of Chinese wolfberries, appropriate amount of onions, and also prepare side dishes such as white radish. In addition, prepare an empty small tea bag or gauze to hold spices (if you don't have all the spices, at least prepare star anise, pepper, and dried orange peel to suppress the mutton smell). For dipping, prepare white fermented bean curd, cut coriander into small pieces, and cut two chaste strips into powder. 2. Food processing: - The mutton was cut into large pieces and soaked for three hours to remove the blood. After washing it clean, 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 smeared a little salt on it to prevent it from sticking to the pot. Then, he added vegetable oil and pork oil to fry the fish. Then, he put the Amomum villosum, white cardamom, sardine, ginger, and fried carp into a bag and tied it tightly. 3. Soup: - He added a suitable amount of water to the pot and boiled it. He placed the bag containing the Crucian Carp and other ingredients into the pot and boiled it for 20 minutes on high heat until the soup turned white. - He added the mutton and bones that had been blanched in water and cooked them over low heat for about an hour. Then, he scooped them up and let them cool. 4. Slicing: After cooling, cut the mutton as thick as possible. 5. Seasoning: - When it was time to eat, he added vegetable oil and mutton oil into the pot. After heating it up, he added ginger slices and mutton to stir-fry it. When he spat out a little oil, he added the boiled mutton soup and boiled it for five minutes. - Then, add salt, chicken essence, gourmet powder, and pepper to season. Then, add an appropriate amount of jujube, wolfberries, onions, and also white radish to enrich the taste. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Huguan authentic mutton soup
Huguan mutton soup was a famous traditional dish in Huguan, Shanxi Province. The authentic method was to cut the cooked mutton into shreds, pour the mutton bone soup, and add salt, vinegar, gourmet powder, coriander, chili, and other condiments. The finished soup was rich in flavor, and the dumplings were fragrant and tender. Drinking Huguan mutton soup was about the season, which was about seven months from the Mid-Autumn Festival to the Qingming Festival the following year. The ingredients included sheep's hooves, mutton, mutton offal, sheep blood, etc. He could also add ingredients such as vermicelli. It had the taste of soup, the richness of vegetables, and could also be used as a staple food. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Where is the authentic mutton soup?
There were many places in China where mutton soup was considered authentic and famous. Shan County, Shandong Province, was known as the " hometown of mutton ". The mutton soup in Shan County was known as the " best soup in the world ". The mutton soup in Zaozhuang, Shandong Province, had a long history and was said to have existed as early as the Spring and Autumn Period and the Warring States Period. The mutton soup in Hailaer, Inner Mongolia, was known as the " king level ". The mutton soup in Jianyang, Sichuan Province was famous far and wide. The mutton soup in Huguan, Changzhi, Shanxi Province, was one of the origins of mutton soup in China, and Guo's mutton soup was one of the representatives. Luoyang, Henan Province, was known as the " capital of soup ", where there were many mutton soup restaurants. Pingquan in Hebei Province was also famous for its clear mutton soup, and Quwo in Shanxi Province had its own unique mutton soup. Sheep soup from different places had their own characteristics due to the unique climate, geography, and eating habits of the local area. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
There are three things that Jianyang mutton soup hates most
Jianyang mutton soup most taboo with vinegar, watermelon, tea with food. The convergence effect of vinegar is not conducive to the growth of yang qi in the body. Eating it together with mutton will greatly reduce the warming and nourishing effect of mutton; Watermelon is cold in nature, and eating it together with mutton with sweet and hot taste will easily hurt vitality, and will greatly reduce the warming and nourishing effect of mutton and hinder the spleen and stomach; Mutton is rich in protein content, while tea leaves contain more capricious acid. Eating it together will produce capricious acid protein, which will weaken the intestine's wriggling and may induce constipation. In addition, it is not suitable to eat with pumpkin, because mutton and pumpkin are warm food, eating together is easy to "get angry". "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!
Where is the most authentic mutton soup?
There were many places in China where mutton soup was very authentic and unique. The mutton soup in Shan County, Shandong Province used green goats as the main ingredient. It had been passed down for more than 200 years and tasted delicious. It was the signature dish of Shan County. Benxi's mutton soup was made from local goats. The chef carefully boiled it with strong fire and slow fire, so that the meat fragrance and bone marrow essence were integrated into the soup. The soup was milky white and fragrant. The book collection mutton soup from Suzhou, Jiangsu Province, was stewed in a unique large wooden barrel. The ingredients were local goats from Suzhou. The mutton and mutton offal were cooked in one pot. The stewed mutton was soft, tender, and chewy. The mutton soup of Hailar in Inner Mongolia was full of fragrance because the local sheep ate all kinds of herbs and drank river water. In addition, Sichuan Jianyang's mutton soup was also a local specialty. Jianyang's big-eared sheep was a local famous sheep, and its mutton soup was milky white and nutritious. The white goat from Hebei's Zhang Jiakou was the authentic ingredient of the old Beijing mutton hot pot, and the mutton soup made with it should also have a unique flavor. Wanning, Hainan, used Dongshan mutton to make mutton belly pot. If it was made into mutton soup, it would also be a great choice in winter. The mutton soup from different places had local specialties and could be called authentic mutton soup. "Warrior Sage!" The novel is equally exciting. Everyone is welcome to click and read it!