First, let's cook black bean salted lamb chop soup.
The ingredients are very simple, 300 grams of lamb chops, two handfuls of black beans about 100 grams, and a piece of ginger.
2. Soak black beans in some warm water for at least 4 hours. If you use soy beans, you don't need to soak them. Black beans are much harder than soy beans.
3. Soak the salted lamb chops for 4 hours to soak the excess salt and soften it at the same time. The length of time depends on the salt and its hardness, which is also suitable for braising salted chicken and duck.
Rinse the soaked salty lamb chops and black beans, and blanch them together. The salty lamb chops are blanched to remove the peculiar smell, and the black beans are used to remove the beany smell.
The cold water pot is boiled for 1-2 minutes, then the water is poured out, the lamb chops and black beans are cleaned again, and then replaced with clean water. If you boil in a pressure cooker, pressurize for 20-30 minutes. Just put a piece of crushed ginger when cooking, other spices are not needed, this is the original black
The original soup is boiled in a big pot, and it may not be eaten after one meal. After letting it cool, it can be stored in the refrigerator. This pot of soup can last for three or four days. Every time you eat it, add some vegetables, scoop some soup and meat to boil, it is a delicious XX lamb chop soup.
The ingredients I prepared today are vermicelli, zucchini and Chinese cabbage.
Soak the vermicelli in advance, slice the zucchini, and cut the Chinese cabbage and cabbage leaves separately.
6. Put the cabbage bang and zucchini in the pot first, scoop a few spoonfuls of lamb chop soup and meat to boil on the stove, add the soaked vermicelli to boil, finally put the cabbage leaves to boil, season with salt according to the actual situation, and serve in a bowl.
The original soup can be cooked more at a time, after all, it takes a long time. You can keep it in the refrigerator if you can't finish it. There is no problem if you eat it for 3-4 days.
If you add vegetables to the original soup, you won’t be able to finish it at the next meal. Only those that do not contain the original sweat of any vegetables can be stored for many days.