Huguan Sheep Soup [Shanxi Huguan Specialty]

What is Huguan Sheep Soup? Authentic Shanxi Huguan specialty: Huguan lamb soup

Content summary:Do you want to know what Huguan lamb soup is? This article is a detailed introduction toShanxi Huguan specialty - Huguan Sheep Soup. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Huguan Sheep Soup. The full text takes about 8 minutes to read, mainly including the basic introduction of Huguan Sheep Soup and its nutritional value? What are the product features of Huguan Sheep Soup? How did the history of Huguan lamb soup come about? The method of making Huguan sheep soup, etc

Introduction to Huguan Sheep Soup

Huguan Sheep Soup is a famous traditional snack of the Shangdang, with a long history and long-lasting popularity. It is known as one of the three major schools of Shanxi sheep soup, along with the sheep offal cutting soup in Yanbei area of Shanxi Province and the sheep soup soaked bread in Jinnan area. Compared with the other two soups, Huguan lamb soup has a unique flavor. Huguan Sheep Soup is a whole lamb soup: pepper powder mixed with water from the head and hooves, dumplings and meatballs, and stewed meat. It is a clever combination of meat and vegetable dry soup, and a bowl of soup contains whole lamb.

What is the nutritional value of Huguan Sheep Soup?

Lamb meat contains protein, fat, carbohydrates, vitamin B1, vitamin B2, niacin, calcium, phosphorus, iron, etc. Its nature is warm and delicious, warm and dispel cold, dissolve stagnation, strengthen glands and qi, warm and supplement kidney yang, and has certain effects on treating fatigue and weight loss, and preventing milk loss.

What are the characteristics of Huguan Sheep Soup?

The characteristic of Huguan Sheep Soup is to pay attention to the old soup. In addition to the main pot, each sheep soup restaurant also has a large clay pot dedicated to stewing sheep bones and lamb chunks. This pot sits on the fire from making soup during the Mid Autumn Festival until the Qingming Festival the following year, scooping and continuing while the old soup continues. Drinking lamb soup is best paired with steaming yellow. Huangzheng is a type of bread filled with millet, bread, bean paste, and jujube paste, which is extremely soft, sweet, and sticky. Drinking a bowl of lamb soup, eating one or two steamed buns, hot and fragrant, is enough to be called a delicious meal

When it comes to Huguan sheep soup, there is also a legend. According to legend, in the late Eastern Han Dynasty, the outstanding politician and military strategist Cao Cao personally led his troops on an expedition north to compete for the world. Arriving at E'wu Ridge in Taihang Mountains, the mountains are high and steep, the terrain is dangerous, and the population is sparse. After marching for several days, the soldiers were trapped and the horses were exhausted, and there was a shortage of food and water, making it difficult to advance. Watching the soldiers gradually decrease, Cao Cao was so anxious that he sighed all day long. One day, halfway up the mountain, I saw a shepherd boy herding a sheep. Cao Cao ordered the guards to invite the shepherd boy for questioning. When the shepherd boy saw Cao Cao's extraordinary demeanor and imposing demeanor, he asked, "What do you call me?" Cao Cao replied, "Our soldiers have not touched the water or rice for several days. We want to borrow this sheep from you and slaughter it to satisfy our soldiers' hunger. In the future, I will seize the world and be rewarded with a large sum of money." The shepherd boy said, "How can one sheep provide food for tens of thousands of people? Look at the many goats on the mountain ahead, enough for your soldiers to have a full meal." Following the direction of the shepherd boy's finger, Cao Cao saw a vast expanse of white goats eating grass. He immediately looked out of joy and dismounted his horse to worship the shepherd boy. When he turned around, he no longer saw the shepherd boy. Originally, the shepherd boy was transformed by Taibai Jinxing. He passed by the Taihang Mountains in Penglai and saw that Cao Cao was about to encounter a great disaster, so he came to help. Cao Cao saw a red cloud heading eastward in the sky and knelt down, saying, "Heaven helps me!" So he ordered all the goats to be killed, took water from the mountain ditch to stew lamb, and boiled the internal organs into soup to drink. The soldiers were well fed and uplifted, and climbed the Taihang Mountains in one breath. In commemoration of Cao Cao's northward expedition, local people would stew lamb, make lamb soup, boil dumplings, fry meatballs, and drink lamb soup every autumn. Year after year, this way of eating has been passed down to this day<33

1. Take fresh lamb and cut it into about 60 pieces every 500 grams. Put it in a sand pot, add water and seasonings, and cook until cooked<2. Add lamb offal and sheep bones (crushed) to the original soup of boiled lamb until it turns milky white<3. Sheep blood (commonly known as head knife meat) is one of the essential ingredients in sheep soup. The blood quality should be good and there should be no honeycomb, otherwise it will not meet the quality requirements<4. Mix 2.5 kilograms of minced lamb, 2.5 kilograms of starch, stir fried Sichuan pepper star anise powder, ginger powder, scallion powder, essence, a little alkali, and 3.5 kilograms of heated water (in a ratio of 40% in summer, winter, and spring) to make a paste. Place it in a bowl and mix well for 30 minutes to make the filling. Add oil to the pot and heat it up. When the meatballs made from lamb meat are fried until golden brown, remove them. When making lamb soup, put the dried meatballs into a hot water pot and cook until soft before adding the soup

5. Fill 500g of lamb with 1kg of white radish. First, blanch the white radish in boiling water, then chop the filling after it has cooled. Then add an appropriate amount of the original mixture of Chinese yam, cinnamon, cardamom, and green bean paste to stir the filling. Finally, add chopped scallions, garlic, ginger, and other seasonings. Mix flour and dough, roll the dough with a dough remover, and wrap the filling into dumplings

6. When cooking mutton soup, cook dumplings, and eat mutton, balls, mutton offal, and dumplings. Eating together or separately is up to the customer's choice