Mutton and white gourd soup
This soup is white in color, fresh in taste, and delicious in flavor. It is a good soup. The mutton is crispy and rotten, and the wax gourd melts immediately in the mouth; the mutton is sweet, hot and nutritious, and is a good way to nourish the body in winter. However, it is easy to get angry when eaten in summer and autumn; the wax gourd is cold in nature and is combined with the mutton to form a soup. The mutton is warm but not dry, and the wax gourd is cold but not cold. This soup reaches the realm of perfection
Recipe Recommendations
- lamb shank 200 grams
- winter melon 200 grams
- Xiaohemi 40 grams
- refined salt 2 teaspoons
- MSG 1 teaspoon
- sesame oil 1 teaspoon
- pepper 1 teaspoon
- cooking wine 2 tablespoons
- Jiang 2 tablets
- onion 3 paragraphs
- coriander 2 trees
- salty and fresh
- cook
- half an hour
- simple
Steps for Mutton and white gourd soup
1
200 grams of mutton leg meat, 200 grams of winter melon, 2 slices of ginger, 3 slices of green onion, 2 coriander, and 40 grams of sea rice.
2
Cut the mutton leg meat into slightly thicker slices.
3
Remove the flesh of the winter melon, cut and peel, wash and cut into thick slices for later use.
4
The raw materials are all ready.
5
Set the pan on heat, add water, and add the mutton leg meat slices.
6
After the pan comes to a boil, skimp the blood foam, add ginger slices, green onions and cooking wine, and simmer over medium to medium heat for 15 minutes.
7
Seeing that the mutton leg meat is almost crispy, add winter melon and small sea rice, bring to a boil with refined salt over high heat, turn to medium to medium heat and simmer for another 15 minutes.
8
When you see that the mutton leg slices and winter melon slices are soft and rotten, add MSG, point sesame oil, add coriander slices and fill in a bowl.
9
The soup is white, fresh and delicious; the meat is crispy and the melons are soft and glutinous. It is rich in nutrients and nourishes the body. It is suitable for all ages.Mutton and white gourd soup Make Tips
The mutton leg meat should be cut into thick slices so that the stewed soup will have a mellow taste. When stewing the mutton leg meat, first add ginger and green onion to stew, then add salt and millet, and finally season.