Name: Lamb and Radish Seaweed Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1200g Lamb; 300g White radish; 200g frozen tofu; 50g seaweed strips; 80g Green onion ginger; 3 spoons Rice wine; 2g White pepper; 30g Green garlic; Some salt; 2 tablets Bay leaf

Lamb and Radish Seaweed Soup

by Jamie 4882738

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

In the "Compendium of Materia Medica", it says: "Lamb can warm the middle and nourish the deficiency, nourish the middle and nourish the qi, appetite and fitness, nourish the kidney qi, nourish the gall bladder and improve the eyesight, cure the cold, fatigue and seven injuries. Therefore, eating some lamb properly in the late autumn is beneficial to the body. The combination of cold radish and mutton can synthesize the heat of mutton and remove the mutton smell.

Lamb and Radish Seaweed Soup

1. Cut Lamb Front Legs

2. Lamb is repeatedly brewed for about 10 times until no blood oozes out [Lamb is used to cook soup, the impurities must be removed]

3. Prepare green onion and ginger

4. Mince green garlic and set aside

5. Pour cold water, lamb, green onion, ginger, and rice wine into the pot and boil

6. Pour out the blood

7. Put the mutton, green onion, ginger, scallion, rice wine into the electric pressure cooker, cook for about 25 minutes and keep the pressure for 30 minutes

8. Defrost frozen tofu in water

9. White radish shredded

10. After soaking the kelp in water for 1 hour, control the moisture

11. Pour the cooked mutton soup into the wok and add some salt

12. Squeeze the frozen tofu into the pot

13. Then add the kelp silk

14. Shredded radish, cover the pot and simmer for about 15 minutes

15. Sprinkle in garlic flowers and white pepper

Tips:
If there is blood foam on the lamb after boiling the water, rinse it with tap water until [Lamb soup is very delicious, so it must be cleaned].