Lamb Chops and Carrot Soup

Name: Lamb Chops and Carrot Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 600g Lamb chops; 500g White radish; 1 Green onions; 5 slices ginger; 2s parsley; 3s Chives; 1 tbsp White wine; 5 capsules pepper; 1 tbsp Soy sauce; 2 tbsp White vinegar; 1 tbsp Balsamic vinegar

by Mom Nini

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

It was raining all day here and it was very cold. I bought lamb chops and white radish and planned to make some soup for the family to go to the cold.
Nutritional function 1. It is very suitable to eat lamb in winter. Because lamb is warm in nature, it can bring heat to the human body.
2. Chinese medicine says that it is a wonderful product to help Yuanyang, replenish essence and blood, cure lung deficiency, and benefit fatigue. It is a good food for nourishing the lungs and blood, and nourishing the body.
3. Since lamb contains iron, calcium and iron, which are higher than pigs and beef, eating lamb is most beneficial to lung disease, bronchitis, asthma and anemia, postpartum deficiency of both Qi and blood, and all deficiency and cold syndromes. In autumn and winter, eating lamb for warming and tonic is of great benefit to the body.

Lamb Chops and Carrot Soup

1. Cut green onion into pieces, beat loose, and slice ginger for later use

2. Wash lamb chops and chop into pieces

3. Pour cold water into the pot and pour the lamb chops, add 1 tablespoon of high white wine to boil (the purpose is to remove the fishy for the first time), and add water to the soup pot to bring to a boil

4. After boiling, remove the water to control the net

5. Pour the blanched lamb chops into the soup pot

6. Take a piece of white radish, pierce many small holes in the radish with chopsticks, and put it in the soup pot

7. Peel the remaining white radish and cut into larger pieces

8. Skim the scum after the soup is boiling

9. Add 5 peppercorns, a piece of bay leaf, green onion, sliced ginger, 1g white pepper, pour 2 tablespoons of white vinegar and 1 teaspoon of white wine, bring to a boil over high heat, turn to medium-low heat and cook. (My pot of soup has been boiling for more than 1 hour)

10. Skim the scum and the mutton oil (if you like the taste of mutton, you can omit it)

11. When the lamb chops are cooked for 8 or 9 minutes, remove the carrots

12. Turn on high heat, pour in the sliced radish cubes and cook until the radish becomes translucent, then turn off the heat

13. Chopped coriander and put it in a small dish, add 1 tablespoon of light soy sauce to another small dish, 1 tablespoon of balsamic vinegar, add appropriate amount of sesame oil to chives to make a sauce, and serve with lamb chop soup

14. When drinking the soup, put a proper amount of chicken essence or salt in your own bowl, add pepper, coriander or sauce according to your preference to the lamb chop soup, and dip the lamb chops in the sauce. The original lamb chop soup has a warm sip

Tips:
1: The temperature of the soup determines the depth of the soup color. If you want to drink the pure thick soup, you must keep the soup boiled, and the fire should be medium heat. On the contrary, to drink clear soup, use a small fire.
2: It is best to add enough water to the soup at one time. Adding water in the middle will reduce the umami taste of the soup. Even if you add water, you must heat the water, not cold water.
3: The mutton soup should be drunk while it is hot. At this time, the mutton taste will be very small. Once the mutton soup is cooled, the mutton taste will become more and more serious.
4: The soup is best to use a casserole, because the casserole has a better heat preservation effect, even heat transfer, and the soup is delicious.