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Fusion-stew mutton soup  

2014-07-23 15:26:31|  分类: Fusion Cooking |  标签: |举报 |字号 订阅

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        Background: This is the most creative fusion way of cooking mutton soup. It is built on the success of the new recipe “Stewed mutton soup, a world-first creative way” at url http://ericwoonct.blog.163.com/blog/static/181911362201451783210990/

Challenges: Imagine cooking a single soup, and yet, its ingredients taste individually. A typical soup when boiled long enough, all its contents and the soup itself blend very well to produce a single final taste.   

My brilliant idea: First, cook several pots of soup individually. Second, mix the individual pot of soups together into a single big pot and brew it for ten to fifteen minutes.   

Ingredients: Mutton ribs (1 kg), radish (1 kg), carrot (0.5 kg), garlic (one big bulb), medlar or 枸句子 (twenty pieces).  

Procedure: (Broken down into four main sections)

Section one: Boil the carrot and radish together

Please refer to procedure, “Carrot and Radish Soup” outlined at url

http://ericwoonct.blog.163.com/blog/static/1819113622014623272426/

Fusion-stew mutton soup - 行天之道 - 论老子

 Remarks:

This is the most common method of cooking carrot and radish soup.

Section two: Remove the foul smell of mutton

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

Step 2: Turn on the rice cooker to “Keep warm” for one hour.

Fusion-stew mutton soup - 行天之道 - 论老子

 Remark:

1) Ensure there are sufficient gaps, in-between all the pieces of mutton.  

2) The vapor form, mainly consists of alcohol is most effective in removing the foul smell.

3) At the end of one hour, you can open the lid and sniff the air coming out from the pot. It should produce the sweet smell of mutton and not the pungent foul smell anymore. If you still do not like the smell, add another cup of hua diao jiu and use low heat to cook for another half an hour.   

Section three: Boil the mutton soup

Step 1) Transfer the foul smell free mutton pieces into the stew pot.

Step 2) Add in water and then add a teaspoon of salt.

Step 3) Boil it for half an hour.

Remark:

1) In the traditional way of Guangdong or Hong Kong style boiling soup, usually, the soup is stewed for at least 4 to 5 hours.

2) Boiling it for half an hour merely ensures the mutton is sufficiently cooked and yet, still carries a strong natural fragrance of mutton.

Fusion-stew mutton soup - 行天之道 - 论老子
Left: cut up pieces show 70% done.    Right: Sliced into fine pieces.  

3) Remove the mutton pieces. This shall ensure the mutton pieces basically taste like what it should be, boiled mutton in water, without any other ingredient or spices.  

Section 4: Mix the two soups together

Step 1) Mix the two soups together: the carrot and radish soup and the mutton soup.

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

Remarks:

1) Only the two soups are mixed together. The solid ingredients such as, carrots, radish and mutton pieces were removed earlier in order for them to retain their natural taste and fragrance.

2) It does away with the traditional way of boiling the soup for 4 to 5 hours. Using this method, it takes about an hour of boiling. However, the over-night soaking time have to be factored in. Meaning, the carrot and radish soup has to be cooked the evening before and left over-night.   

Finished product:

Just before serving, pick up several pieces of carrot and radish quadrants and mutton. Add in some soup from section four. Heat it up for 3 minutes.

Fusion-stew mutton soup - 行天之道 - 论老子

 Remarks:

1) The soup is essentially a combination of carrots, radish and mutton, quite similar to the old way of brewing mutton soup or as manifested in “Stewed mutton soup, a world-first creative way” at url http://ericwoonct.blog.163.com/blog/static/181911362201451783210990/.

2) The mutton retains it natural taste and fragrance.

3) The radish quadrant pieces had absorbed the sweetness of the “Carrot and Radish soup” and it is not too soft.

4) The carrot quadrant pieces retain most of it natural taste because it has not been sufficient softened to the extent where it can absorb more of the soup.

Assessment:

1) Every bite of the mutton, carrot or radish gives you the impression that it is cooked from different way, or different pot of soup. Indeed. They are cooked in different pot of soups. The heating up of the aggregate mixture for 3 minutes does not change the taste and fragrance of the individual mutton pieces, carrot quadrant pieces and carrots quadrant pieces.

2) Retaining most of the natural taste and fragrance of the individual ingredients of a soup may be a new and challenging fusion method of cooking. Perhaps, this new fusion method of cooking soup brings you to a next higher plane or skills of brewing soups.      

Common applications:

This procedure is applicable to the boiling of most kind of vegetable soups and another meat-based soup.

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