Angelica mutton soup
Mutton 500 grams | Angelica Head 10g |
Ginger 50g | Sugarcane juice 300ml |
Yam 30g | Glutinous rice 30g |
Black pepper Appropriate amount | Wolfberry Appropriate amount |
Seven Spicy Powder Appropriate amount | Safflower seed oil Appropriate amount |
Step 1
Soak the mutton in cold water until the blood is soaked, wash it repeatedly, add a spoonful of salt halfway, and continue soaking in the blood until the meat turns white.Step 2
Wash the glutinous rice, put it in the pot and cook it for about ten minutes. The glutinous rice soup is used to cook the mutton, and the glutinous rice is left behind to make a thick soup.Step 3
Inside the potHeat, add safflower seed oil, then add mutton and stir-fry, add ginger and angelica slices, ginger can be added in two times, so the flavor is richerStep 4
Stir-fried angelica slicesStep 5
Pour glutinous rice waterStep 6
Pour in the sugar cane juice. The addition of sugar cane juice not only tastes sweet and goes well with the mutton, but it can also be used as a warming and tonic food to reduce the heat.Step 7
Bring to a boil and blow away the foamStep 8
Add enough boiling water and simmer over medium heat for half an hourStep 9
Add yam to food processorStep 10
Sticky riceStep 11
Add a bowl of mutton soupStep 12
After the thick soup mode is set, add an appropriate amount of black pepper and salt. Pepper has a better effect of igniting fire and returning it to its origin. This kind of mutton soup is not easy to get angry.Step 13
Pour the soup into the prepared dishStep 14
Pour the soup into the prepared dishStep 15
Remove the mutton and put it into the thick soupStep 16
Garnish with wolfberry, black pepper, salt, and seven-spice powderStep 17
The rich milky angelica and mutton soup replenishes qi and blood, try it now Recipe for cooking angelica mutton soup1. Although a lot of ginger is added to this dish, the taste is not spicy, but it also enhances the freshness of the sweetness.
2. Ginger is the main herb in this dish, and the dosage is five times that of Angelica sinensis, so that it can have a better effect of keeping warm and nourishing qi and blood.
3. Yams and glutinous rice are added, firstly to increase the viscosity of the soup, and secondly to protect the spleen and stomach