In the winter in the north, the weather is cold and freezing, and people's favorite thing is to drink a bowl of steaming mutton soup to keep warm. TraditionalLamb brothIt's delicious, but in the sheep soup restaurant,Haggis soupBut it's more popular. A bowlHaggis soupThere are all sorts of themHaggisIngredients, such as lamb tripe, lamb intestines, lamb lungs, lamb liver, etc., are rich and diverse. Coupled with a bowl of milky white and fragrant mutton soup, every bite is filledDeliciouswith a sense of satisfaction. Nowadays, ready-made ones are available in the marketHaggis, many like to drinkHaggis soupFriends will also cook a heartwarming bowl for their familiesDelicious。However, many people find themselves cooking at homeHaggis soupCompared with the taste in the sheep soup restaurant, it is slightly bland, and the soup color is not white enough, and there is also a problem of smell. It turned out that it was made at homeDeliciousofHaggis soupSome skill is required, including "2CriticalDon't put 2 tricks".
in the makingHaggis soup, there are twoCriticalThe steps require special attention, i.e. do not putOctagonalwithCooking wineOctagonalThe flavor is relatively strong and will be maskedHaggisumami, whileCooking winewill make itHaggis soupThe taste becomes strange. So in the cookingHaggis soup, bothSeasoningIt is better not to use.
And the productionDeliciousofHaggis soupThere are two important tips to master. The first trick is to put it in advanceHaggisSoak for a while, so that you can remove blood and impurities, so that you canHaggisCleaner and tastier. The second trick is to cookHaggis soupWhen adding an appropriate amount of white pepper andGinger, which can be removedHaggisThe flavor makes the soup more delicious.
So, in the makingHaggis soup, remember "2CriticalDon't put 2 tricks", in order to make a delicious taste and milky soupDeliciousHaggis soup
Haggis soupIt is a dish of Chinese with a traditional tasteGastronomy, its origin is uncertain, as it is found in various parts of ChinaHaggis soupof preparation and consumption. Haggis soupIt is made of sheep offal as the main raw material, and various kinds are addedSeasoningand spices to make a soup. Not only is it delicious, but it is also nutritious and loved by people. In China,Haggis soupThe production and consumption of a long history in different regionsHaggis soupIt also has different flavors and characteristics.
There are some places that thinkHaggis soupIt originated in the northwest region, such as Shaanxi, Gansu, etc. This is because these areas are important livestock areas in China, and mutton andHaggisAbundant resources. And others thinkHaggis soupIt originated in the southern region, such as Sichuan, Chongqing, etc. This is because it is also consumed in the food culture of these regionsHaggistraditions.
In short,Haggis soupIt is a dish with a strong Chinese traditionGastronomyCulturally distinctiveGastronomy。It was made without determining the place of origin of different regionsHaggis soupIt also has different flavors and characteristics. But no matter where it is, the productionDeliciousofHaggis soupAll need to pay attention to "2CriticalDon't put 2 tricks" to ensure that the soup is delicious and rich.
1.Prepare 300 grams cookedHaggis, 100 gramsSweet potato vermicelli, two piecesGinger, appropriate amount of salt, appropriate amount of sesame oil, a littleFinely chopped green onions
In the pickHaggis, be sure to choose something fresh and odorlessHaggis。If it is sticky to the touch and smells strong, it means that it is not fresh and it is not recommended to buy it.
1. Soak the sweet potato vermicelli in cold water for more than 2 hours in advance to make it completely soft and ready for later use.
2.Add an appropriate amount of water to the pot, and the water will be cooked after boilingHaggisGet out of the potBlanchCook for about 1 minute, then remove and removeHaggisThe fishy smell and impurities, then control the dryness and set aside.
3.Add an appropriate amount of sesame oil to the wok, and add blanched water after the oil is hotHaggisand add two more slicesGingerStir-fry with a spoon for about 30 seconds. Stir-fry in advanceHaggisIt can remove its fishy smell and also makeHaggisIn the following stewing process, the soup is whiter and thicker.
HaggisAfter stir-frying for about 30 seconds, add an appropriate amount of boiling water, adding enough water at one time. Continue to heat over high heat, without a lid, and cook for 3-5 minutes. After boiling,Haggis soupThe color will become intense. Continue to boil for 3-5 minutes.
5.After boiling, add the soft soaked in advanceSweet potato flourContinue to cook for about 1 minute untilSweet potato flourCooked. Then turn off the heat.
6.will be cookedHaggisPut the vermicelli in a bowl, pour in the hot broth, and add according to personal tasteEdible salt, white pepper,Finely chopped green onionsSeason and enjoy.
I hope the above production process can help you, and I wish you a successDeliciousofHaggis soup, a pleasant winter daylife