[How to make white radish and lamb chop soup]
Prepare some ingredients: buy about 1000 grams of high-quality lamb chops, a little olive oil, two sections of sugar cane, select a few water chestnuts , select a white radish, a large piece of ginger, Angelica 6 slices, 10 grams of tangerine peel, a few red dates, about 720 grams of longan meat, 20 grams of Codonopsis pilosula, Polygonatum odorifera, 715 grams, a little rice wine, a little cooking wine, enough cold water, a little salt, a pinch of pepper, a few chives, a small handful of wolfberry, a little warm water, and other condiments.
Specific production steps:
Step one: Buy fresh lamb chops, white radish and other ingredients. First chop the lamb chops into pieces. Rinse the lamb chops with clean water, or soak them in water for a while to remove the bloody smell of the lamb chops.
Step 2: Put some lamb chops in the pot, add an appropriate amount of cold water to cover the ingredients, throw in some ginger slices, add a little rice wine and rice wine, turn up the heat and cook for a few minutes, skim off the foam in the middle, remove and rinse with water, set aside.
Step 3: Add a little olive oil to the pot, throw in some ginger slices, pour in the blanched lamb chops, stir-fry quickly to release the aroma, pour in a little rice wine, and wait for the surface of the meat to be slightly charred.
Step 4: Add a few large bowls of boiling water, cover the pot and bring to a boil over high heat. Wait for the soup to boil until milky white. Add some sugar cane and water chestnuts. Finally add angelica, tangerine peel, longan meat, red dates and Codonopsis pilosula. Throw in some Polygonatum odoratum and simmer over high heat for an hour.
Step 5: Turn to low heat and continue to simmer for 30 minutes. Peel and cut the white radish into pieces. Put the white radish into the pot and simmer slowly for about 20 minutes.
Step 6: Boil the white radish until translucent, throw in some wolfberry, continue to cook for a while, sprinkle with some chopped green onions, this white radish and mutton chop soup is completed, it tastes very warm, and your body is getting better and better.
White radish and mutton chop soup is the favorite soup of Cantonese people. The soup is delicious and nutritious. It tastes very warm, nourishes and removes blood, regulates our body, makes the whole body strong, and enhances the body immunity . It is less likely to get sick in winter, and it is a pity not to know how to eat.
Have you ever tasted this white radish and lamb chop soup? (The above pictures are all from the Internet)
