How is the haggis soup in a five-star hotel made?

Haggis soup can clear away heat and relieve heat in the summer, and warm the body and drive away the cold in winter. The broth is nourishing and the haggis nourishes people. It can be said to be a healthy and nutritious delicacy in the world. There are several common things that are served with mutton soup in Northeast China.

The first is pot roasting. To put it simply, pan-fried dumplings are fried dumplings, but the preparation requires more skills. Generally, Guo Lao is made in Hui people's restaurants. It is mainly beef and mutton stuffing, with leek, egg and radish vermicelli fillings. One pot is a big plate, and the particular method is to fry the crispy skin like crispy rice on the bottom of the pot, which is called Binghua Guo. Brand. The general method is to fry the hot noodle dumplings in a pan, then pour in flour and water, turn on medium heat until the soup is gone, and crispy iceflakes are formed on the bottom of the pan, then invert them onto a large plate and serve.

The second type is the large flower roll. The staple food of Northeastern Mutton Soup Restaurant comes with many rolls, and they are all large rolls that are larger than an adult’s fist. Steaming Hanamaki is definitely a craft. The Hanamaki contains oil and is easy to cook due to its shape, so it is soft, sweet and has a particularly good taste. It is served with haggis soup, fried potato slices with hot peppers and tiger vegetables. After half a kilogram of pain relief from the arm, there was a slight fever, and then the whole body was sweating. It was a great health-care aid to dispel wind and cold.

The third type is a unique delicacy in Tieling, Liaoning, beef fire spoon. Beef hot spoon is a unique local snack in Tieling, Liaoning, and you can't eat it outside Tieling. The fire spoon is not a fire. Mix the fried noodles and raw noodles, mix the noodles with oil, fill them with beef, wrap them into small cakes with a diameter of 100px and a thickness of 25px, and bake them in a special kiln. The fire ladle is specially paired with haggis soup. The skin of the fire ladle is crispy, the meat filling is soft and tender, the oil is fragrant, and the mutton soup is thick, white and delicious. It is a unique delicacy and a perfect match for haggis soup.

The aroma of cooked mutton pie hits your nose, making you swallow your saliva. The flatbread was served. I didn't care about burning my mouth. I picked up a mutton pie and took a bite. The mutton pie had a unique flavor. The skin was thin and the color was beautiful. The mutton was tender and juicy. The deliciousness of the mutton lingered in my mouth. Lingering, really unforgettable.

What needs to be reminded is that if your body is afraid of heat, often has dry stools, and is prone to getting angry, you should eat less of this dish. Patients with cough with excessive phlegm, indigestion, arthritis, and eczema caused by excessive fire should avoid eating it.