For Shandong impression, I always stay in the “taste” on a variety of delicious tasty , very unique dishes , such as the Texas braised chicken , fish dumplings, seafood Lumian , nine turn the large intestine , sweet and sour carp , fried lotus single county mutton soup …… think are mouth-watering ! below and we introduced as the ” first Chinese soup” of a single county mutton soup.
Shandong single county mutton soup
About single county mutton soup
Shandong single county mutton soup is a traditional cuisines , was first founded in 1807 , has over 200 years of history, it “color white like milk , water, butter blend , texture, pure, fresh and not smell of mutton , not greasy , rotten rather sticky ” style, loaded the Chinese name recipes. At present, only the soup into the spectrum of a single county mutton soup , mutton soup so a single county people and been called ” the first Chinese soup .”
Shandong single county mutton soup with mutton plus Angelica Castle , cinnamon , pepper and simmer the soup into milk , milky white . Then chopped cooked lamb , add milk soup, garlic, spicy oil, eat up , Xianjie refreshing, no fishy smell of mutton , non-stick is not greasy , unique.
Shandong single county mutton soup
Shandong single county mutton soup approach
[Materials] single county boned lamb Castle 15 kg , 12.5 kg of fresh sheep bones , fruit charcoal stove lid biscuits ( each ) 500 g .
[ Seasoning ] raw suet 2 kg , Angelica 125 grams , grass and fruit 50 grams, 150 grams of cinnamon , galangal 50 grams , 25 grams net large light blue , ginger 100 grams , 50 grams of salt , 30 grams Dinggui surface , coriander the end of green garlic 60 grams , 60 grams of sesame oil , monosodium glutamate 60 g , 150 g spice water.
[Practice]
1 chopped fresh sheep bones blocks weighing about 500 grams , the leg with a knife blade smashed, soaked with water 2 hours , 60 ℃ warm water into the pot boil the fire , playing to the floating foam repeatedly remove and rinse with water .
2, the pot into the water 25 kg , till 90 ℃ nowadays sheep bones bunk , put the lamb on the alignment , the fire to boil, skimming Xuemo , plus 1,000 g fire to boil water , and then write out Xuemo , followed by sheep oil spread on the lamb , the fire to boil and remove froth , large fire 50 minutes to Tangnong whitish flesh when eight mature , into Angelica , strawberry, cinnamon, galangal cook ( about mutton soup pan before the 20 minutes into ) , and then the next shot loose scallion, ginger , salt, while constantly flipping pot mutton and uniformly cooked.
3 , remove and let dry cooked lamb , cut into 3 cm long, 1.5 cm wide , 1.5 mm thick slices into a bowl , and were Sardinia Gui surface , coriander , green garlic end , MSG and set aside. The cooked soup in the pan before adding the Pro spice water and stir well after each load 60 bowl topped with sesame oil , cover with fruit charcoal stove biscuits served ( Note that when you use bamboo colander soup soup inside broken oil filter ) .
Hailed as ” the first Chinese soup” Xianshuang single county mutton soup delicious, not greasy smell of mutton , really worthy of a very unique cuisine , Shandong oh .
