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Made of mutton? The practice of authentic Japanese sheep soup

1, the production of red bean paste: 100 grams of adzuki beans and 200 grams of water cooked, and then put into the cooking machine, add water to beat into a delicate bean paste. Put the bean paste into a small pot, boil slowly over low heat, stir while boiling to avoid scorching. Agar treatment: soak Agar in cold water for a few minutes to remove impurities. Then heat the Agar with the right amount of water, milk and honey until the Agar melts completely.

2. Put a layer of cling film in the container, pour in the boiled bean paste, cool and refrigerate until solidified, that is to say, lamb soup. 5 Sheep soup is taken from the container, cut into pieces and ready to eat. Tips Agar must be soaked until soft. Put a layer of cling film in the container, the lamb soup is easy to take out.

3. Cooking of mutton: the main raw material of mutton soup is mutton. When making, we usually choose fresh mutton for cooking. In the cooking process, some seasonings such as onions, ginger and salt can be added to remove the fishy smell of mutton and add flavor. The addition of starch: a certain proportion of starch needs to be added to the cooked mutton soup. The addition of starch makes the lamb soup thicker and more delicate.

The practice of sheep soup

1. Materials: 250 grams of bean paste, 12 grams of Agar, 50 grams of sugar, 80 grams of maltose, right amount of water. Rinse the Agar with clean water and put it in a small pot. Add fresh water that hasn't passed Agar and soak for 20 minutes. Weigh bean paste and maltose beforehand. Then add the bubble Agar to the sugar and stir over low heat from time to time until completely melted. Add bean paste and maltose. Keep stirring in one direction with a wooden shovel until even.

2, the practice of sheep soup: wash the red beans, add the right amount of water, boil until well done, remove and set aside. Wash the mung beans, add the right amount of water, boil until done, remove and set aside. Add the glutinous rice flour to the right amount of water, stir evenly, add the right amount of water, and stir into a paste. Pour the glutinous rice paste into the pot, add the right amount of water, and cook over medium and medium heat until the glutinous rice paste becomes transparent, non-stick and thoroughly cooked.

Step 1: soak Agar in cold water for 15 minutes. Step 2 after the red beans are boiled, beat them into bean paste with a blender. Step 3: boil the bean water, sugar and water, turn off the heat, add Agar and stir until the Agar completely dissolves. Step 4 put a layer of cling film in the container, pour the boiled bean paste into it, cool it and put it in the refrigerator until solidified.

4. Put red bean paste, water and brown sugar into the pot; boil over high heat and low heat for a few minutes and stir evenly; fish film is soaked in water; soaked fish film is put into bean paste and stirred, then turned off and let cool; bean paste is cooled and put into the mold to refrigerate; refrigerate for several hours and then take out and eat. In ancient times, chestnut soup really had "sheep", and it was really "soup".

5. The earliest mutton soup was made from mutton and cooled to a frozen meal. Later, with the spread of Zen Buddhism to Japan, because monks did not eat meat, they were steamed with red beans mixed with flour or kudzu flour, so sheep soup slowly evolved into a jelly-like food made of beans in Japan. After that, with the development of the tea ceremony, sheep soup gradually became a famous refreshment.

The practice and recipe of Galaxy Sheep Soup

1. Materials: 1000g red bean, 265ml water, 30g lard, 20g sugar, 25g gelatin tablets, 70g milk, 15 butterfly bean flowers, proper amount of coconut, proper amount of edible gold foil. Soak the red beans for 12 hours in advance; after cleaning, pour into the pot, add the clear water that has not passed the red beans to bring to the boil, then add the warm water that has not passed the red beans, and boil over high heat (this step is repeated twice to better remove the astringent taste), and simmer over low heat for 1 hour.

2. Dish name: sheep soup material: water 200ml red bean paste 100g Agar strips 5g practice: 1: Agar strips soak in cold water for 15 minutes, wait for softening and set aside. 2: mix water and bean paste well, fire and heat, put in soaked Agar strips, bring to a boil over low heat, stir until Agar strips melt and turn off heat immediately.

3. The practice of Star Sheep Soup is detailed: material: gelatin powder 10g water 200ml granulated sugar right amount milk 200ml blueberry jam right amount of dark chocolate right amount of star candy right step: add gelatin powder to the water, stir evenly and let stand for 10 minutes. Add the sugar to the milk, heat until the sugar dissolves and cool. Heat the gelatin water until the gelatin melts completely and let cool. Pour gelatin into the milk and stir well.

4. Sheep soup is a traditional dessert, which mainly involves the preparation of ingredients and a series of fine production steps. In the preparation stage, you first need to prepare red beans, sugar, Agar, chestnuts, sweet potatoes, persimmons, figs, mint, salt and other ingredients. Next, you need to prepare sugar 10kg, Agar 0.25kg, adzuki bean 5kg, chestnut powder 1~2kg, sodium benzoate 12g. The production process begins with the handling of ingredients.

5, the practice of sheep soup: wash the red beans, add the right amount of water, boil until well done, remove and set aside. Wash the mung beans, add the right amount of water, boil until done, remove and set aside. Add the glutinous rice flour to the right amount of water, stir evenly, add the right amount of water, and stir into a paste. Pour the glutinous rice paste into the pot, add the right amount of water, and cook over medium and medium heat until the glutinous rice paste becomes transparent, non-stick and thoroughly cooked.

6. Ingredient ratio: sugar 10kg, Agar 0.25kg, adzuki bean 5kg, chestnut powder 1~2kg. The production step is to wash the chestnut, remove impurities, boil it and control the water, dry it or dry it on the mat. After drying, it is broken, peeled by a windmill, processed into powder by grinder or grinder, and sifted through 120 mesh to make chestnut powder.

What does lamb soup mean?

1. Explanation of lamb soup [a kind of cake] A delicate snack made of Agar, adzuki bean, and sugar (1). A soup made from mutton. Zhongshan Policy of the warring States Policy: "the monarch of Zhongshan offered dinner to the scholar-officials, and Sima Zi was in Yan. Sheep soup could not be found all over the place, and Sima Zi was angry and walked in Chu.

2. Sheep soup is a special snack in Yueyang and a dessert. It is different from sheep soup in other places in that it tastes soft and waxy, sweet but not greasy. Yueyang people call sheep soup means that when they mention sheep soup, they impatiently say "sheep soup!" To convey the love and unique feeling of this kind of food. In Yueyang, sheep soup is a very popular snack, which is often ordered and tasted with rice noodles.

3. The word explanation of sheep soup is: sheep soup y á nggles ng. (1) A delicate snack made of Agar, adzuki beans, and sugar. The word explanation of lamb soup is: lamb soup y á nggles ng. (1) A delicate snack made of Agar, adzuki beans, and sugar. Pinyin is: y á nggles ng. The structure is: sheep (single structure) soup (upper and lower structure). The phonetic alphabet is: "one" _ "".

4. Sheep soup is a kind of food in ancient times, which generally refers to chestnut sheep soup. In ancient times, chestnut soup really had "sheep", and it was really "soup". In the Tang Dynasty, the original Chestnut Sheep Soup was a kind of soup cooked with mutton. However, after it spread from China to Japan, because monks did not eat meat, they used red beans, kudzu flour and flour to make the shape of sheep liver.

The practice and nutritional value of Sheep Soup

The practice of lamb soup: wash the red beans, add the right amount of water, boil until well done, remove and set aside. Wash the mung beans, add the right amount of water, boil until done, remove and set aside. Add the glutinous rice flour to the right amount of water, stir evenly, add the right amount of water, and stir into a paste. Pour the glutinous rice paste into the pot, add the right amount of water, and cook over medium and medium heat until the glutinous rice paste becomes transparent, non-stick and thoroughly cooked.

Mix the cold powder and water and stir well. Heat the mixture to boiling, then cool it to about 80 ℃. Add sugar and salt and stir well. Add red beans or other ingredients and stir well. Pour the mixture into the mold and cool to room temperature. Remove the lamb soup from the mold and cut it into blocks of appropriate size. Note: the amount of powder in cold weather should be adjusted according to the size of the mold used and the amount of sheep soup required.

The boiled pulp is injected into a mold lined with tin foil bottom in a funnel and cooled into a ventilation cabinet. After fully cooling, the lamb soup can be finished. The whole production process has strict requirements on the selection and treatment of food materials, the control of temperature and the intensity of mixing. It takes patience and meticulous to make sheep soup, but the ultimate delicacy and traditional flavor is definitely worth a try.