Recipes tagged "Mutton soup"

6 recipes found

Lamb brain stewed in clear soup

Sheep brain has extremely high nutritional value, nourishes marrow and improves intelligence, and is very good for people with weak constitutions. But the cholesterol content is also very high, so it is not suitable for people with three high cholesterol levels. My mother-in-law is in poor health and her cholesterol was relatively low in the blood test, so I made this specially to replenish her body. Stew with clear soup, which is obtained by skimming off the oil from mutton soup. Eat it to warm and strengthen your body in winter.

Hot dishes Maternity
Naren

Naren is a favorite delicacy of Kazakhs and Mongolians. It involves boiling the wide noodles directly in the soup in which the hand meat has been cooked, scooping it into a large tray, putting the horse meat on top, pouring the juice with mutton soup and shredded rawhide sprouts, and eating it with your hands. The secret to delicious noodles is to use an appropriate amount of salt water when kneading the noodles to make the noodles hard, and the broth should be thick. In the past, when distinguished guests came, herdsmen would kill sheep and make this kind of meal to entertain them. Although Naren has now become a home-cooked meal for many ethnic groups in Xinjiang, Naren still retains the taste of the ancient nomadic food. The flour is rolled into very thin sheets and cooked together with the meat slices. It is delicious and has obvious pastoral characteristics. This delicacy is also called hand-caught mutton noodles. Nowadays, many ways of eating it have been developed, including horse meat naren, smoked horse intestine naren, mutton beef naren, smoked goose meat, etc. No matter how you make it, you always use mutton soup to cook the noodles and eat with shredded onions as a side dish. Naren usually likes to eat it with milk tea, because milk tea can remove greasiness. This is a carrot stewed mutton soup. I used the mutton soup directly to make naren, and made two meals: carrot stewed mutton and horse intestine naren. If you try this delicacy in person, you will feel that the atmosphere of the ancient nomads is deeply hidden in the plates of Naren. Naren is a delicacy that can be found in every Kazakh or Kirgiz restaurant in Urumqi. Horse meat is sweet, sour, cold in nature, and enters the liver and spleen meridians. Horse meat has the effects of nourishing qi, nourishing blood, nourishing liver and kidneys, and strengthening muscles and bones.

Hot dishes Home cooking
Ququ - Taste of Xinjiang

Ququ is a traditional snack deeply loved by the Uyghur people. (Ququ is actually what the Han people call wontons.) However, this Ququ is made of mutton, with thin skin and tender filling. The soup is clear and delicious, smooth and delicious, and has a unique flavor. This song is almost the same size as the wontons made by the Han people, but it has its own uniqueness in the method and ingredients. To make the dough, first make the dough with flour and eggs, roll it into thin slices, and cut it into square slices of four square centimeters. Then chop the fat mutton into minced meat, mix it with minced meat, scallions, salt, pepper, cumin powder and a little mutton soup to make a filling. Cut the lamb tail into small dices, wrap the stuffing one by one with the dough, fold it in half, pinch the edges with your hands, fold it in half to close the two sides, and leave an eye in the middle to form a curve. When the broth is boiling, add the wrapped koji. When cooked, pour the chopped lamb tail into oily cubes and add the coriander and scoop it out into a serving bowl. Usually eaten with a spoon. The Ququ skin is thin and tender, and it is served with the original mutton soup. The soup is clear and fresh, with a unique flavor and great nutritional value. Nowadays, there is also a sour soup Ququ, which is also cooked with mutton soup, with some tomatoes and side dishes added. If you like chili, you can also add chili oil. I have also made a recipe and will send it to you when the time comes. It tastes better and more appetizing. Especially in the cold winter, a bowl of Ququ not only fills the stomach but also increases the heat of the whole body. It can be tasted in ethnic small restaurants all over Xinjiang. Mutton is hot in nature and sweet in taste. It is a good food suitable for nourishing and replenishing yang in winter. Traditional Chinese medicine believes that it can help yang, replenish essence and blood, treat lung deficiency, and benefit strains. It is a nourishing and strengthening medicine.

Snacks Common dishes
Chinese cabbage stewed with tofu soup

Learn how to cook Chinese cabbage stewed with tofu soup with Soups and Home cooking.

Soups Home cooking
Sour Soup Ququ

Everyone has eaten wontons, but the Uighur compatriots in Xinjiang don’t call them that way. They call them Ququ. They use mutton as the stuffing and the soup is also mutton soup. In Xinjiang, you can taste this delicious food everywhere. The Ququ skin is thin and the filling is tender, the soup is clear and delicious, smooth and delicious, and has a unique flavor. It is a good helper for hangover. Ququ is a traditional snack that the Uighur people like to eat. It is similar to the wontons of the Han people, but the wrapping method is different from the wonton wrapping method. What if you drank too much at a party with friends, right? Headache, discomfort. I feel sick in my stomach. Do you want to eat some rice with soup and flavor? Then have some lamb wontons in sour soup. In fact, the sour soup is made from tomatoes and vinegar. Xinjiang is famous for loving tomatoes. Without tomatoes, it would not be a dish or a meal. Xinjiang mixed noodles have tomatoes, Xinjiang soup rice has tomatoes, Xinjiang Ding Ding fried noodles have tomatoes. In fact, tomatoes have many benefits, especially for women. They can be used for beauty and beauty, and tomatoes can also be used as facial masks.

Snacks Home cooking
Stewed Chiba Tofu in Mutton Soup (Wan Xiao)

The mutton soup stewed in the morning can be eaten in the afternoon.

Hot dishes Home cooking