White Radish Lamb Soup

Name: White Radish Lamb Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 700g leg of lamb; 1 White radish; piece Fresh ginger; Some salt; Some Shimizu

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The meat of mutton is tender, with more protein content, less fat and cholesterol content, and it is easy to digest and absorb. Eat more lamb to help improve the body's immunity.
According to traditional Chinese medicine, lamb is warm in nature, has the functions of nourishing qi, nourishing yin, appetizing, strengthening the kidney and strengthening yang, and nourishing the liver, so it is suitable for people who are weak and fearful of cold and the elderly. Lamb is rich in vitamins B1, B2, B6 and iron, zinc and selenium, so it is especially suitable for pregnant women. However, because mutton has an aphrodisiac effect, the yang energy of children is already very strong, so it is not suitable to overeat it. A few pieces of meat and a bowl of soup are enough. People who have fever, toothache, mouth and tongue sores, liver disease, acute enteritis or other infectious diseases should eat less or not lamb to avoid aggravating the condition.
White radish is cold in nature and has the effects of lowering the qi, eliminating food, removing diseases and moisturizing the lungs, detoxifying and promoting fluids, as well as diuretic and laxative. Incorporating it and lamb into the same dish, it happens to play a complementary role. The clear soup of white radish and lamb is the best. A simple slice of ginger can make a delicious soup. Spices such as star anise, cinnamon, soy sauce, etc. are best left alone to avoid aggravating the anger and destroying the umami taste of the lamb itself. "

Ingredients

700g Leg Of Lamb
1 White Radish
piece Fresh Ginger
Some Salt
Some Shimizu

White Radish Lamb Soup

1. Lamb leg is ready

2. After cleaning, cut into 2 cm square pieces

3. Put it in a pot of cold water and boil on high heat; at the same time put a casserole on the other stove to boil water

4. The froth floats up, pick up the lamb with chopsticks, rinse off the froth in the hot water, and put it into a boiling casserole

5. Put all the lamb in a casserole, put a few slices of fresh ginger, cover, and cook slowly

6. Scrape the outer skin of the large white radish and clean it

7. Cut into 2 cm square pieces of radish

8. When boiling for about an hour, you can pick up a piece of lamb to taste the maturity

9. When the mutton can bite easily without clogging your teeth, put the radish cubes into the pot and cook for about 10 minutes

10. After tasting the texture, add an appropriate amount of salt and turn off the heat

11. Light and delicious

12. Authentic and nutritious

Tips:
Lamb is cut into small pieces to make it easier to mature; mutton blanching can remove excess fat and some dirt, but if you use the original soup to skim the froth, the soup will taste more delicious. The blanching or skimming depends on personal preference. ; The blanched lamb is directly rinsed in a pot, and then put in a casserole filled with hot or boiling water. Do not put it in cold water to prevent the protein from shrinking when it is cold. It is not easy to mature; white radish is cut into small pieces and is easy to mature. The hob block is as personal as you like. It does not need to be cooked for a long time, it will be fully cooked in ten minutes; it is not recommended to put soy sauce in this soup, which will spoil the umami taste. The soup is already very white and thick. Add the salt when it comes out of the pot at the end, or put it together with the white radish. This will make the meat cook faster and reduce the intake of salt.