current location: Home > Health Soup > content

How to make mutton, cabbage and vermicelli soup

2024-01-29 source:internet [ typeface:big medium small ]

The nutritional components of Fans

  • heat quantity(kilocalorie)
  • 335
  • fat(gram)
  • 0.2
  • protein(gram)
  • 0.8
  • carbohydrate(gram)
  • 82.6
  • dietary fiber(gram)
  • 1.1
  • thiamine(mg)
  • 0.03
  • calcium(mg)
  • 31
  • riboflavin(mg)
  • 0.02
  • magnesium(mg)
  • 11
  • niacin(mg)
  • 0.4
  • iron(mg)
  • 6.4
  • manganese(mg)
  • 0.15
  • zinc(mg)
  • 0.27
  • copper(mg)
  • 0.05
  • Carotene(mcg)
  • 0.3
  • potassium(mg)
  • 18
  • phosphorus(mg)
  • 16
  • retinol equivalent(mcg)
  • 15
  • sodium(mg)
  • 9.3
  • selenium(mcg)
  • 3.39

We all know that mutton is a very delicious meat, and eating mutton in the cold winter has a very good effect of keeping the cold away and keeping warm. You can cook these ingredients by yourself in daily life, such as mutton, cabbage and vermicelli soup. Drinking it in winter is very good for the body, and it tastes very good. Next, we will introduce to you in detail how to make mutton, cabbage and vermicelli soup.

Ingredients: 700g bone-in mutton, 150g vermicelli, appropriate amount of cabbage;

Ingredients for mutton, cabbage and vermicelli soup: half a carrot (or white radish), 5 red dates, 2 star anise, 2 grass fruits, ginger, dried red pepper, cinnamon, bay leaf, green onion, coriander, orange peel (tangerine peel can be substituted ), cooking wine, Pixian bean paste and a little pepper.


1. Rinse the mutton with clean water, put an appropriate amount of water into the pot, add the mutton and bring it to a boil, take it out, and wash away the blood foam with clean water;? ? ? ?

2. Wash the carrots and cut them into two pieces, poke some small holes with a fork or toothpick; slice the ginger, cut the white part of the green onion into sections about 5 cm long, and cut the leafy part of the green onion into flowers; wash and cut the coriander into sections ; Cut the dried red peppers into two pieces, remove the pepper seeds, and wash them; wash the orange peel, star anise, cinnamon bark, bay leaves, red dates, and grass fruits and set aside; soak the vermicelli in warm water until soft; wash and tear the cabbage into small pieces and set aside; ? ?

3. Heat up the oil pan, add star anise, cinnamon, and dried red pepper and stir-fry until fragrant, add the prepared mutton, stir-fry for a few times, then add a little cooking wine and stir-fry evenly;

4. Add carrots, ginger, scallions, red dates, orange peels, and strawberries, add enough water at one time (the water should cover all the ingredients and be a little higher), bring to a boil over high heat, and use a spoon to scoop out the foam. Then pour it into a clay pot and simmer over medium-low heat for about an hour and a half;

5. Remove the carrots, star anise and other other ingredients, and add an appropriate amount of Pixian bean paste (you can omit it if you don’t like spicy food);

6. Add the vermicelli, add an appropriate amount of salt, cook until the vermicelli has no hard core, then add the cabbage and cook for about a minute, add the chopped green onion and coriander, and sprinkle in a little pepper.

The above content is an introduction to how to make mutton, cabbage and vermicelli soup. Mutton has a strong mutton smell, so you must solve this problem when cooking. You can add some onions, ginger and garlic to remove the mutton smell and make the soup. Sometimes you can also choose a casserole, which will make the soup taste more delicious.