Sheep and mushroom soup
By VicentaLakin
The warmness of the lamb, the fineness of the meat, the best taste of cooking with tea, mushrooms and ginger, and the amount of amino acid that can be used for cooking, in particular, to stimulate the flesh-rich proteins of the lamb and the human body. To remove the smell of lamb would also make the bottoms thicker, fit for old people and children, and certainly best for people with weak stomachs
Recipe Recommendations
- mutton 300g
- potatoes one
- radish half a
- glutinous rice 20g
- wolfberry 10 teeth
- salt 5g
- MSG 3g
- Tang Yao Bao 5g
- chagu of 10
- ginger half a
Steps for Sheep and mushroom soup
1
The lamb is washed more than three times and boiled in the pot for one minute to remove the fumigation and to extract the reserve from the basin。
2
Add fresh water to the pot, clean up the mushrooms, tarts and rice
3
White radish and potatoes to wash the slices
4
Fire and burn the water into lamb
5
Add potato carrots and soup buns and cut up a few gingers and put a little salt in the soup
6
We'll have half an hour to boil the lid and half an hour to boil salt and savorite