The weather is hot in summer, and we prefer cold food in our daily diet. It always feels appetizing and refreshing, but the fact is, "eating hot is better than eating cold in the dog days of summer"! The old saying "treating diseases in winter and treating them in summer" actually reminds us to take advantage of the high temperatures in the dog days, supplemented by internal and external hot foods, to achieve the effect of removing dampness and cold and eliminating the root cause of the disease. In other words: the hotter it is, the easier it is to sweat! Therefore, the best thing to eliminate sweat and detoxify during the dog days of summer is this bowl of "Fuyang Soup".
How to cook Fu Yang Soup?
As the saying goes, "Pigs don't have pepper, sheep don't have food." That is to say, stew pork without adding pepper, and stew mutton without adding ingredients. This is the experience of the Chinese people for hundreds of years; in addition, stew lamb soup with onions, ginger, cooking wine It can't be put in. A good pot of mutton soup only requires a few slices of angelica , a little salt, and a little pepper.
The specific operation is as follows:
1. First of all, mutton soup is inseparable from mutton bones. Soak the mutton and mutton bones in water for more than two hours to soak the blood in them. It is best to change the water frequently during the process, so that the mutton bones are always white. There will be no fishy smell in the future.
2. Then cut the soaked mutton bones in half to stew out the nutrients inside. Put the cold water of the mutton bones into the pot, boil slowly over low heat, and skim the foam while stewing. There will be almost no blood bubbles. There will be no blood bubbles in the early stage. It is clean, and the soup stewed later tends to have a fishy smell and is not thick and white enough.
3. After the blood foam is cleaned, it officially enters the soup cooking stage. At this stage, you cannot see any cold water, and cold water cannot be stewed completely. If you like clear soup, you can stew it on low heat. If you like thick soup, you can use Stew over high heat, anyway, just say "high heat will make thick soup, low heat will make clear soup". During this period, do not add any spices, just a few slices of Angelica dahurica, such as the most commonly used three-piece set to remove fishy smell: green onions, ginger, and cooking wine. Don't put it in, because onions can't stand stewing and the soup will be muddy for a long time; ginger itself is hot in nature, and mutton is also hot in nature. Adding ginger to mutton soup will make the whole body feel hot after drinking it. Although cooking wine can remove the fishy smell, if it cannot evaporate during stewing, it will inhibit the flavor of the mutton soup, so these three brothers can leave it out.
4, mutton bone soup has always been milky white. Let us put the mutton in and continue to use the fire to bless it. At this time, we need to continue to skim the blood. Although the mutton has been soaked and cleaned in advance, there will still be some blood. After skimming off the foam, cover the lid and continue simmering the mutton soup until it becomes thick and white, then turn to a low heat to slowly soak the collagen and essence in the bones to achieve a rich aroma.
5. There is no seasoning in the whole process, and the mutton is stewed until the chopsticks are slightly rotten. Do not stew the mutton too rotten, otherwise the nutrients will melt into the soup and the meat will not be fragrant. This is why you wait for the soup to become white before adding the mutton. In fact, in order to make the meat and soup better. The essences merge with each other, so the soup is fresh and the meat is fragrant. Cut the mutton into pieces while it is cooked, and slice it into large pieces. It will be delicious in your mouth.
6. Note that the mutton soup must be seasoned separately in the bowl to ensure that the soup in the pot is always delicious. The stew is very simple, and the seasonings are also very simple, a little salt, a little pepper, nothing else.
7. Finally, pour into the cooked mutton soup. If the taste is strong, you can sprinkle some onions, coriander, garlic yellow , etc.
