The weather of getting on the horse

Now I like to drink mutton soup, not only because of the taste, but also because of my feelings.

I went to the street yesterday and saw many restaurants downstairs killing sheep. I didn't know it was the 26th of the twelfth lunar month until I asked. According to custom, this day is the day of mutton stew. Looking at the bowl of mutton soup, I couldn't help but find a seat and ask for a bowl of mutton soup.

I didn't like mutton soup before, and I always felt very uncomfortable. However, everything changed when teaching. When I was a sophomore, I chose to teach in Shangmayao. In the days of teaching, the long journey and the cold in the mountains are not big problems, but the single food has become our big problem.

Ma Shang Kiln is located on the beautiful Liangshan Mountain in Sichuan. When we first arrived at Ma Shang Kiln, it was obviously the hottest summer, but we were shivering with cold. For a moment, I didn't expect the temperature difference between the mountain and the foot of the mountain to be so great. Coupled with the limitations of climate and geographical conditions, we can eat potatoes except potatoes. Although prepared for hardship, the potato feast every day still collapses. `

When I thought I would never eat potatoes again, the mutton soup made by Teacher Niang saved my stomach and my heart that was about to run away.

Teacher Niang is the wife of the principal of Shangmayao Primary School. She is an industrious and capable woman. That's what everyone says. That day, she and the headmaster killed a sheep to improve our food. The headmaster and the local villagers broke down the sheep and boned them, and the teacher niang soaked the processed mutton and broken sheep bones in cold water to remove blood.

The soaked mutton was changed several times, and the blood was almost gone. Teacher Niang put the mutton and sheep bones in a large pot filled with cold water, cooked them with strong fire, and then fished them out and washed the blood foam off the mutton with clear water.

After we helped Teacher Niang clean the pot, Teacher Niang put the mutton in, added water and seasoning and began to cook slowly, while telling us how to stew the mutton fragrant and tender. Time goes by little by little, and the smell of mutton slowly begins to spread, gradually becoming rich and attracting everyone's taste buds. We haven't eaten meat for a long time and our eyes are green.

When it is almost cooked, Teacher Niang scoops up the mutton, cuts the cooked mutton and potatoes into pieces, and simmers them in the pot. The smell of mutton soup wafted all over the school, tempting our appetite.

Everyone put the table in the yard, sat around, chatted and drank warm mutton soup. My teacher always takes care of me and asks me if my place is warm and my food is good. She also said that I don't have to go to the city when I go up the mountain, so I have to put up with any thoughtless places. She also forgot to put sheep meat in the bowl.

The weather was cold, we chatted together and ate fresh mutton stewed by Teacher Niang, and the cold on our bodies was dispelled by the warmth of mutton soup.

From then on, I fell in love with mutton soup. Every time I drink it, it seems to bring me warmth. I will also think of the difficult road I walked with my friends when I was teaching, the scene when the teacher made mutton soup, and the happy laughter when we drank mutton soup with children.

I have been away from Ma Shang Kiln for a long time, but I often dream of the unforgettable taste of a bowl of warm mutton soup.

The mutton soup in the restaurant doesn't taste like that cooked by Teacher Niang at that time, but it is full of flavor, and with the custom of twenty-six mutton stews, it has a unique flavor. Now every time I drink mutton soup, I still think of the warmth at that time.

Food tips

Shiniangde mutton and potato soup

1. Wash the mutton, cut it into pieces according to the size you like, slice the potatoes, blanch it with the mutton, add some white radishes and cook it to remove the smell of mutton. Drain the water after blanching. Put the potatoes aside for later use. Wash the mutton with warm water, remove the floating foam that sticks to it, and drain the water for later use.

2. Pour an appropriate amount of oil into the pot, heat it, add pepper, ginger slices and garlic cloves, stir-fry until fragrant, then add drained mutton, stir-fry, add cooking wine and soy sauce, add enough warm water, add fragrant leaves and cinnamon, and boil over high fire.

3. In the process of cooking, skim the floating foam and add the right amount of sugar. Putting sugar first is mainly to let the taste of sugar penetrate into the mutton, which is soft to eat, and then you can add some sugar color. Then simmer for about two hours until the mutton is tender and chopsticks can be inserted into the sheepskin.

4. The stew is almost done. Put the potato pieces in, add the right amount of salt, turn the fire to collect the juice, and finally you can cook.

How to remove the smell of mutton skillfully

1, in addition to radish can remove the smell of mutton, there are several ways to do the same. Mutton and rice vinegar cooked at the same time can deodorize.

2. When burning mutton, add a proper amount of curry powder. After cooking, it is curry mutton without fishy smell.

3. When stewing mutton, put a few pieces of dried tangerine peel in the pot, cook for a while, then take it out and throw it away, which can also remove the smell of mutton.

4. Choose a few good walnuts, break them, put them in the pot and cook them with mutton, or go to the nest.

5, hawthorn and mutton are cooked together, and the deodorization effect is very good.