In the cold winter months, tonic has become the focus of attention. And the cold C position is none other than mutton, because mutton is not only delicious, but also has the dual effect of nourishing and cold-proof. In this article, we will share two simple and delicious ways to use lamb, both meat and soup, which can effectively warm the stomach and body. Whether it is slow cooking or using a pressure cooker, it is guaranteed that there will be no difference in the taste and nutrition of the lamb, so let's taste this nourishing lamb dish together.
Lamb chops and radish soup is a very delicious mutton dish, lamb is rich in animal protein, and radish is rich in plant protein, the combination of the two can fully supplement the protein needed by the human body. Although mutton can nourish the body, it is warm and easy to get angry if you eat too much, while radish is cold and can moisten and clear the fire. Therefore, the same stew of the two can complement each other to remove the smell of mutton and the spicy taste of radish, and achieve the effect of balancing cold and heat.
The ingredients to make lamb chop radish soup include lamb ribs, white radish, salt, cold water, and minced shallots. First, chop the lamb chops into large pieces, soak them in cold water for 10 minutes to remove the blood, and then peel the white radish and cut it into large pieces. Put the lamb chops and cold water in a pot and bring them to a boil over high heat to skim off the foam, the process takes about 3 minutes. Skim off the foam, add salt, cover and simmer in a pressure cooker for 20 minutes. After waiting for the pressure to release naturally, add the white radish cubes to the pot and simmer again in a pressure cooker for about 20 minutes, and sprinkle with chopped shallots when they are fully cooked.
It is worth mentioning that after the lamb chops are skimmed off from the foam, the flavor of the original soup will be more fragrant. And after cutting the white radish into large pieces and then adding it to the pressure cooker, it can not only release more umami, but also absorb part of the mutton fat. If you want to try different flavors, you can add other spices such as Sichuan pepper or angelica according to your personal preference.
White-cut mutton is one of the classic ways to eat mutton in winter, mutton has the characteristics of warmth and replenishment, and regular consumption can replenish yang energy and strengthen muscles and bones. Especially for girls who are afraid of cold, they should eat more mutton in winter. The preparation of white cut lamb is very simple, the texture is fresh and tender, and it is very delicious whether you eat meat or drink soup.
The main ingredients used to make white-cut mutton are lamb shank, cold water, garlic, angelica and grass fruit. First, wash the lamb shank, then put it in a pot with cold water, bring it to a boil over high heat, and skim off the foam. Once the foam is skimmed, add the garlic, angelica and grass fruit and cook in a pressure cooker for about 30 minutes. After the cooked mutton is removed, the mutton soup can be drunk directly or used to cook vegetables or noodles. Cut the lamb into thin slices and serve it with a pinch of salt or a dipping sauce.
It is important to note that this dish does not need to be seasoned too much, and it is able to maintain the delicious taste even if it is boiled only in plain water. Moreover, lamb can also be refrigerated in advance and then sliced and eaten, whether it is eaten hot or cold, it can bring different textures. As for the choice of dipping sauce, it can be adjusted according to personal preference, and it is delicious to sprinkle directly with salt or use salt and pepper.
Winter is a good season for tonic, and mutton, as a good product to keep out the cold, is not only delicious, but also has the effect of nourishing and preventing cold. This article introduces two classic dishes that use mutton, lamb chop and radish soup and white cut lamb. Lamb chop and radish soup is made with a combination of lamb and white radish, which can not only replenish protein, but also balance cold and heat. White-cut lamb is a simple and delicious recipe, and you can eat meat and drink soup at the same time. During the production process, we also shared some tips, such as skimming off the foam to make the original soup more fragrant, and the white radish can absorb some of the mutton fat after being cut into cubes. Whether you choose to cook it slowly or use a pressure cooker, both dishes are able to maintain the taste and nutrition of the lamb. I hope you can try and enjoy this nourishing and warming lamb delicacy.
In the cold winter, we often need to strengthen our physique through tonic to resist the invasion of cold. And the cold C position is none other than mutton, not only because of its deliciousness, but also because it has the dual effects of nourishing and cold. In this article, I will introduce you to two delicious ways to use lamb: lamb chops and radish soup and white cut lamb. These two dishes are not only easy to learn, but also delicious, with both meat and soup, which are great for satisfying our cravings and at the same time effectively warming our stomachs and bodies. Whether it's slow cooking or using a pressure cooker, they perfectly preserve the taste and nutrition of lamb, so let's explore how to make these delicacies.
Lamb chop and radish soup is a very delicious lamb dish that is very simple to make, nutritious and healthy. Lamb is rich in animal protein, while radish is rich in plant protein, and the combination of the two can provide the protein that the body needs. Moreover, mutton is warm and easy to make people feel hot, while radish is cold and can moisten and clear the fire. Therefore, the consumption of lamb chops and radish soup can not only supplement nutrition, but also balance cold and heat, which not only meets the taste but also meets the health requirements.
The ingredients to make lamb chop radish soup include lamb ribs, white radish, salt, cold water, and minced shallots. First, chop the lamb chops into large pieces and soak them in cold water for 10 minutes to remove the blood. Then, peel and cut the white radish into large pieces. Then put the lamb chops and cold water in a pot, bring them to a boil over high heat, and skim off the foam, this process takes about 3 minutes. When the scum is skimmed, add an appropriate amount of salt, cover and simmer in a pressure cooker for 20 minutes. Wait for the pressure to release naturally, then add the white radish cubes to the pot and continue to simmer in the pressure cooker for 20 minutes. Finally, sprinkle with chopped shallots.
It should be noted that when cooking lamb chops, be sure to skim off the foam, which can make the original soup more fragrant. After cutting the white radish into large pieces and then adding it to the pressure cooker, it can not only release more umami, but also absorb part of the mutton fat and increase the layering of the taste. In addition, only salt is added to the seasoning of lamb chop and radish soup, which can highlight the umami flavor of the raw materials, but if you like it, you can also add other seasonings such as Sichuan pepper and angelica according to your taste.
White-cut lamb is one of the common dishes of winter tonic, it is not only easy to learn, but also tender and nutritious. Mutton has the characteristics of warm supplementation, and regular consumption can replenish yang energy, strengthen muscles and bones, and is especially suitable for women who are afraid of cold. The recipe for white cut lamb is very simple, and you can enjoy the flavor of the meat as well as the soup at the same time.
The main ingredients used to make white-cut mutton are lamb shank, cold water, garlic, angelica and grass fruit. First, wash the leg of lamb and put it in a pot with cold water, boil it over high heat and skim off the foam. Once the foam is skimmed, add the garlic, angelica and grass fruit and cook in a pressure cooker for about 30 minutes. After the cooked mutton is removed, the mutton soup can be drunk directly or used to cook vegetables or noodles. Lamb is cooled and cut into thin slices and can be eaten with a pinch of salt or with a dipping sauce.
It should be noted that the seasoning of the white cut lamb does not need to be excessive, and even if it is boiled only in plain water, it can maintain the delicious taste. In addition, the lamb is refrigerated in advance and then sliced and eaten, whether it is eaten hot or cold, it can bring different textures. As for the choice of dipping sauce, it can be adjusted according to personal preference, and it is delicious to sprinkle directly with salt or use salt and pepper.
Winter is a good season for tonic, and mutton, as a good product to keep out the cold, is not only delicious, but also has the effect of nourishing and protecting against cold. This article introduces two classic dishes made with lamb and radish soup with lamb chops and white cut lamb. Lamb chop and radish soup is made from a combination of lamb and white radish, which can not only replenish protein, but also balance cold and heat. And white cut lamb is a simple and delicious recipe that can be eaten both in meat and in soup. During the production process, some tips were also shared, such as the soup tastes more fragrant after skimming off the foam, and the white radish can absorb part of the mutton fat after being cut into cubes. Whether you choose to cook it slowly or use a pressure cooker, both dishes preserve the taste and nutrition of the lamb. I hope you can try and enjoy these nourishing and warming lamb delicacies.