Stewed lamb chops soup with black beans, greasy and fresh, warm and replenished

Black beans are high-protein and low-fat food, the outstanding advantage is that the protein content and trace elements are more abundant, black beans are rich in unsaturated fatty acids, lecithin and a variety of vitamins, but also contain melanin, with a good nutritional health effect.

Mutton has a good warming effect and is suitable for all seasons of the year. Therefore, this soup has a good health effect, and it is not greasy or too salty, because the addition of black beans fully absorbs the aroma and oil of the mutton, and the beans themselves are the source of umami.

【Cabbage vermicelli black bean salted lamb chop soup】

Ingredients: 300 grams of lamb chops, 100 grams of black beans, a piece of ginger, cabbage, vermicelli and zucchini

Make:

1. First, let's cook the black bean salted lamb chop soup.

The ingredients are very simple, 300 grams of lamb chops, about 100 grams of two handfuls of black beans, and a piece of ginger.

2. Soak black beans in some warm water, at least 4 hours, you can not soak them with soybeans, black beans are much harder than soybeans.

3. Soak the salted lamb chops for 4 hours to bring out the excess salt and soak it softer. The length of time depends on the salt content and its firmness, which is also suitable for stewing salted chicken and duck.

4. Rinse the soaked salted lamb chops and black beans and blanch them together. Salted lamb chops are blanched to remove odors, and black beans are used to remove beany smells.

After boiling for 1-2 minutes in a pot of cold water, drain the water, wash the lamb chops and black beans again, then replace them with clean water, and if you cook in a pressure cooker, press for 20-30 minutes. When cooking, you can put a piece of crushed ginger, and the other spices are not needed, this is the original black bean salted lamb chop soup. If you put it in, it will taste weird.

5. The original soup is boiled in a big pot, and it may not be eaten at a time, but after it is cooled, it can be stored in the refrigerator, and this pot of soup can be eaten for three or four days. Every time you eat it, with some vegetables, scoop some soup and meat to boil, it is a delicious so-and-so lamb chop soup.

The ingredients I prepared today are vermicelli, zucchini, and Chinese cabbage.

The vermicelli should be soaked in advance until soft, the zucchini should be sliced, and the cabbage gang and cabbage leaves should be cut separately.

6. Put the cabbage and zucchini in the pot first, scoop a few spoonfuls of lamb chop soup and meat on the stove to boil, then add the soaked vermicelli to boil, and finally put the cabbage leaves to boil, add salt to taste according to the actual situation, and enjoy in a bowl.

Tips:

The original soup can be cooked more at a time, after all, it takes a long time. If you can't finish eating, you can store it in the refrigerator, and it is no problem to eat for 3-4 days.

If you add vegetables to the original soup, you can't finish one meal and you can't eat it again at the next meal. Only the original sweat without any vegetables can be stored for many days.