[a Bowl of Warm Spleen and Stomach] Radish, Horseshoe and Lamb Soup

Name: [a Bowl of Warm Spleen and Stomach] Radish, Horseshoe and Lamb Soup
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Lamb; 1/2 root White radish; 5 Horseshoe; 1 Shallots; 4 slices ginger; 1 tsp salt; 1000g water

by daogrs chef bee

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Today is heavy snow, at the beginning of midwinter,
Snow is already flying in the northern region,
The temperature dropped sharply in the south, unwilling to lag behind.
Every year when it is bleak and cold,
What the little bee is most concerned about is the bowl of hot soup at home.
The warm taste runs through the memories since childhood.

Cantonese are good at diet therapy,
The hot soup that I love to stew in winter must be mutton soup.
If you add white radish and horseshoe meat,
Bring out a sweet but not greasy sweetness,
The three complement each other better,
Not only to get rid of the bashful taste of lamb,
It also neutralized the coldness of white radish and horseshoe.
Have a bite of hot soup,
Taste the firmness of lamb, the softness of white radish, and the sweetness of horseshoe,
Feel at ease with foot and mouth addiction, but also warm up and nourish.

Ingredients

300g Lamb
1/2 root White Radish
5 Horseshoe
1 Shallots
4 slices Ginger

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1 tsp Salt

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1000g Water

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[a Bowl of Warm Spleen and Stomach] Radish, Horseshoe and Lamb Soup

1. Wash lamb clean and cut into pieces.

2. Blanch the lamb.

3. After the water is boiled, pour it out and rinse the lamb.

4. Put the lamb into the stew pot and add 250 grams of water.

5. Add ginger slices.

6. Fill the steamer water tank with water.

7. Put the bowl with lamb in the middle of the steaming oven.

8. Select the steaming function and steam at 110°C for 30 minutes.

9. Peel the radish and cut into pieces with a hob.

10. Finely chop the shallots.

11. The horseshoe is cut in half.

12. After half an hour, take out the mutton soup and pour the radish and horseshoe into the soup.

13. Continue to steam at 110°C for 1 hour.

14. Take out after simmering.

15. Season with salt and sprinkle chopped green onion.

16. Finished product display.

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Tips:
When blanching the water, be careful to boil it in a pot under cold water so that the blood foam can be forced out. After blanching, wash it off with water. You can also soak the lamb in cold water for two hours without blanching, changing the water at intervals of one hour.