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Stewed mutton soup, a world-first creative way  

2014-06-17 20:32:10|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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       Background:

Few people (chefs included) can make really good mutton soup. In fact, most Chinese people whose ancestry came from Southern and South-east region of mainland China do not like mutton soup because of its foul smell. By the way, mutton is considered a heaty meat, unlike beef, chicken and pork which are cooling by the Yin and Yang theory of Chinese food dietitian. I love mutton because sheep is the only animal where you cannot feed it with anything. It picks on the type of grasses to chew. Grass is their only diet. Neither, can you inject a sheep with growth hormones. It will die straight away.     

Challenges: No matter what, first, the foul smell of mutton must be removed. Two, find out a way to cook the mutton without losing its juicy content.

My brilliant idea: Split the making of soup into two distinct parts. One, stew the meat comes with or without bones. Two, boil the vegetables that go with the soup. Then, mix the two soups together as the final product.       

Ingredients: Mutton ribs (1 kg), radish (1 kg), carrot (1 or 2 pieces), garlic (one big bulb), onions (50 to 100 grams) medlar or 枸句子 (twenty pieces), Yuyansheng bakkuteh concoction of mixed herbs (1 sachet bag, optional).  

Stewed mutton soup, a world-first creative way - 行天之道 - 论老子 

Procedure: (Broken down into four main sections)

Section one: Remove the foul smell of mutton

Step 1: Wash and clean the chopped mutton ribs.

Step 2: Place the chopped mutton pieces into a rice cooker.

Step 3: Fill up the rice cooker with water until its level covers up all the pieces.

Step 4: Turn on the rice cooker to “Keep warm” for half an hour. Note 1: The rice cooker is a simple piece of equipment that produces low heat and keeps its temperature constantly. 

Step 5: Throw away all the water. It should be slight reddish and foul in smell.

Step 6: Wash the chopped mutton pieces a second time.

Remarks:

1) This is a proven method to remove the foul smell.

2) For the non-Muslims, there is a more effective way. Instead of the above 6 steps, just add three bottle-capful of hua diao jiu (花雕酒). 

Important step: Place a small plate on the bottom of the rice cooker before you place the chopped mutton pieces into a rice cooker neatly with gaps in-between each piece of mutton pieces in order for the hua diao jiu to reach and react with the mutton pieces. Remark: The function of the small plate is to ensure that the bottom pieces are not soaked in the gravy or liquid that flow out from the mutton pieces. At Keep Warm temperature, the temperature of the liquid gravy prevents the mutton pieces from being cooked.

Stewed mutton soup, a world-first creative way - 行天之道 - 论老子

Section two: Stew the mutton

Step 1:  Add three bottle-capful of hua diao jiu.

Step 2: Turn on the rice cooker to “Keep warm” for eight hours. A piece of advice: Switch on the rice cooker to “Keep warm” just before you go to bed say, at 11pm. By 7am the next morning, it is properly cooked.

Stewed mutton soup, a world-first creative way - 行天之道 - 论老子

 Remarks:

1) The right way to cook meat is to stew it at low temperature for long hours.

2) It reminds you of the Mongolian Khorkhog recipe where mutton is cooked with host stones in a container. Very troublesome compared to the rice cooker.

 

Section three: Boil the veggie soup that complements the mutton soup

Step 1) Throw into the pot the cut radish, garlic bulb, onions, the bakkuteh sachet bag (optional), two teaspoons of salt.

Step 2) Boil the mixture for twenty minutes to half an hour to soften the radish which is the main intention.

Step 3) Add in the medlar and sliced carrots and continue to boil the mixture for five minutes.

Remark:

1) To boil vegetables especially roots, use high temperature for short period of time.  

Stewed mutton soup, a world-first creative way - 行天之道 - 论老子 

Section 4: Mix the two soups thoroughly

Step 1) Pour the mixture of stewed mutton and its soup content into the above pot of mixed root and vegetable soup.

Step 2) Continue to boil the combined mixture of soups for 3 to 5 minutes. Note 2: The bubbling of the soup is the best mechanical way of mixing the two different kinds of soups, thoroughly.  

Stewed mutton soup, a world-first creative way - 行天之道 - 论老子

 Remarks:

1) Few people understand this contrasting difference between the cooking of meat and mixed roots or vegetables. One, the stewing meat has to be at low temperature but long period of time. Two, the boiling of soup using roots or vegetables has to be at high temperature but short period of time.

2) Soup basically is water. Soup from two different pots can be mixed together thoroughly. Why not? Just do it this way.

3) You may notice that I have applied the four principles of Industrial Engineering in this new cooking procedure. They are: E = eliminate, C = Combine, R = Rearrange and S = simplify.   

Finished product:

Stewed mutton soup, a world-first creative way - 行天之道 - 论老子

 Remarks:

1) Soup added to rice noodles (or beehun).

2) The meat part of the mutton ribs had shrunk to about half its original length (bones do not shrink).

3) The radish had absorbed the sweetness of the soup that melts in your mouth.

4) Rice noodles also absorb quite a lot of the soup. This is why, rice noodles is especially delicious provided the soup is delicious.  

Assessment:

Should you cook soup the right way as prescribed in this simple and quality-assured procedure, it really makes you wonder why you should be using MSG or Ajinomoto to cook soup.

Common applications:

This procedure is applicable to the stewing of all meat with or without bones. For example, it should take two hours to strew chicken and duck because of its small and fine bones. It should take two to four hours (depending on the thickness of the cut) to stew beef or mutton or pork without bones. The stewing of mutton rib or backbones or hind bones is most time consuming which requires six to eight hours.

THE BEAUTY OF THIS RECOMMENDED PROCEDURE MAKES USE OF THE RICE COOKER COOK YOUR POT AT A CONSTANT “KEEP WARM” WHILE YOU SLEEP SOUNDLY THROUGHOUT THE NIGHT.

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