White Radish Lamb Bone Soup

Name: White Radish Lamb Bone Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 850g Lamb Bone; 400g White radish; 1g salt; 1g White pepper; 1 small piece ginger; 1 short section very light blue; 3s parsley; 5ml Cooking Wine; 1800ml water

by Nuan Nuan Shang

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The "Compendium of Materia Medica" records that mutton is a good tonic known as "buying Yuanyang and nourishing blood qi". Regular consumption can enhance the complexion and moisturize the skin. At the same time, lamb meat is tender and easy to digest. Compared with pork and beef, its fat content and cholesterol content are less. It is nourishing to keep out the cold while not afraid of gaining weight.

Lamb and white radish are a perfect match, mainly because of three points: first, radish can remove the fishy and mutton smell; second, radish with mutton, a reasonable dietary match with meat and vegetables; third, the existence of radish can absorb Part of the fat in lamb. Moreover, white radish is sweet in taste and cool in nature, and has the effects of cooling, detoxification and removing fire.

Because I am not used to the mutton soup which has a strong smell, this time I stewed the mutton soup myself and used the method of removing the fishy ribs and sirloin: soak in cold water, soak the chopped lamb bones in cold water for 1-2 When I was a child, I needed to change the water twice in the middle. The longer the soaking time, the lighter the mutton smell. The soup stewed in this way is fresh and soft with a soft mutton fragrance. Of course, if you just like the peculiar taste of lamb or prefer to drink the rich lamb soup, then this method is not suitable.

Ingredients

850g Lamb Bone
400g White Radish
1g Salt
1g White Pepper
1 small piece Ginger
1 short section Very Light Blue
3s Parsley
5ml Cooking Wine
1800ml Water

White Radish Lamb Bone Soup

1. Material drawing.

2. Rinse the lamb bones after buying them, soak them in cold water for 2 hours, and change the water twice in the middle.

3. Wash white radish and cut into hob pieces, cut green onion into sections, slice ginger, wash and mince coriander.

4. Remove the soaked lamb bones, add ginger slices, green onions, and cooking wine in a pot under cold water. Bring to a medium heat and cook for about 15 minutes. Then remove the residue and foam on the surface with warm water.

5. Put the blanched lamb bones, ginger slices, and green onions into the electric stew pot, add enough water, select the "big bone soup" function, and adjust the time to 2 hours.

6. After 90 minutes, add the white radish, add salt (the initial salt can be reduced to have a bottom taste, and then make a second seasoning before drinking), continue to simmer for 30 minutes.

7. After the electric stew pot emits the "drip" prompt, unplug the power and add in an appropriate amount of white pepper. Before drinking, you can add coriander, chopped green onion, vinegar, chili oil, etc. according to your preference.

Tips:
The "big bone soup" function of Midea's electric cooker is used to make white radish and lamb bone soup.

Nuan Nuanshang: Sina gourmet blog, headline account signing author, gourmet freelance writer, favorite thing is to cook the food that Thusheng loves. Here I will publish some of my private food, travel notes and some warm and interesting little things from time to time.
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